Preparation For : 4 People | Preparation Time : 30 Minuites (Approx)
- Oau – 500 gm
- Guuda (Jaggery) – 150gm
- Nadia Kora (Grated Coconut) -2-3 tbsp
- Jeera ( Cumin) – 1tsp
- Lanka Gunda (Chili Powder) – ½ tsp
- Sukhila lanka (Dry Chili) -1 pc
- Teja Patra ( Bay Leaf) – 2 pc
- Bhrusanga Patra ( Curry Leaves) -2- 3 sticks
- Haladi Gunda (Turmeric Powder) – ½ tsp
- Sorisha (Mustard Seed)- 1tsp
- Pana Mahuri ( Ani Seeds) – ½ tsp
- Sorisha Tela (Mustard Oil) – 2 tbsp
- Luna (Salt) – as per taste
Preparation : Step wise
- Clean the oua and cut into small long pieces. Fry slightly the cumin seeds and make powder out of it. Keep aside.
- Take a deep pan; add the oau pieces, turmeric powder, salt as per taste and water. Boil it.
- When well cooked remove from flame, drain the oau pieces from water, keep aside.
- Heat oil in a deep pan. Add mustard seed, ani seed, curry leaves, bay leaf and dry chili. When starts spluttering add the boiled oau pieces and stir well.
- Add the grated coconut and Jaggery to the above mixture and stir well. Cook it till all this forms a thick consistency. Add cumin powder and chili powder. Stir it and cook it for another 1 min. Remove from flame and serve it.
Health & Additional Cooking Tips
Oau khata is rich in vitamin- C and sucrose.