Manja: 6 inch piece (chooped into very small square pieces)
( needs a special skill to cut the manja, make it round pieces first to take out the thin threads, then chooped into small square pieces)
Saru (Arby): 2
Badi: 7/8 (fried)
Tamato: 1 (chooped)

For Paste
Mustard seeds: 2 tbsp
Galic pods : 2
Green chili: 1 or 2
Chopped garlic- 1 tbsp
Dry Chili : 2
Five spieces (Phutan) 1tbsp
Cilantro: 2 tbsp (chopped)
Oil: 3 - 4 tbsp
Salt and turmeric to taste

To the chopped manja pieces add turmeric and salt and keep it aside for half an hour atleast and then squeeze it to take out the juices from it. And it is ready to cook now. Make a paste of Mustard seeds, garlic and green chili together.

In a vessel boil the manja (after extracting the juices) with little salt, turmeric and water and let it cook. When it cooked strain the water out. In a separate vessel boil the potatoes and arby together with little salt.

Heat a vessel with the oil. When it is hot, add the phutan and dry chili to this and add the chopped tamatoes to the tadka. When the tomatoes are half cooked (does not have to be very soft) add the mustard paste to this.  Add salt and turmeric to this (You may need very little, since you have added while boiling the vegetables) cook it for 5/10 minutes. Does not have to cook till it leaves oil.

Add the cooked manja, cooked potatoes and arby to this mix it together and cook it for some time again in simmer (5/6 minutes).When it is done add badi and cilantro to this and mix it together

It is ready to serve with plain rice and dali or Pakhala..

add a comment