Bhopla Cha Panchamrut Recipe
Ingredients
| Red bhopla - 1 kg | ||
| Coconut | 1/4 | |
| Til | 1 Tablespoon | |
| Khuskhus - 1 tablespoon | ||
| Mustard seeds | 1/2 Teaspoon | |
| Asafoetida - a pinch | ||
| Coriander leaves | 4 | |
| Turmeric powder | 1/2 Teaspoon | |
| Green chillies | 4 | |
| Tamarind - 1 lime-sized ball | ||
| Jaggery | 1 Tablespoon, grated | |
| Salt | To Taste | |
| Chilli powder - to taste | ||
Directions
MAKING
1. In a saucepan add tamarind and cover with 1 cup water.
2. Cook for 5 minutes and squeeze out the juice.
3. In tamarind water add jaggery and stir to dissolve.
4. Peel bhopla and cut into small pieces.
5. In a frying pan roast coconut, til and khuskhus until red colour.
6. Grind to a paste.
7. In a skillet heat 2 tblsps oil. Toss asafoetida and mustard seeds.
8. When the seeds start spluttering add turmeric, chillies and salt.
9. Cover tightly and cook over slow fire till it is tender. Do not add water.
10. Add tamarind and coconut paste. Cook until vegetable is done.
SERVING
11. Serve garnished with coriander leaves.
1. In a saucepan add tamarind and cover with 1 cup water.
2. Cook for 5 minutes and squeeze out the juice.
3. In tamarind water add jaggery and stir to dissolve.
4. Peel bhopla and cut into small pieces.
5. In a frying pan roast coconut, til and khuskhus until red colour.
6. Grind to a paste.
7. In a skillet heat 2 tblsps oil. Toss asafoetida and mustard seeds.
8. When the seeds start spluttering add turmeric, chillies and salt.
9. Cover tightly and cook over slow fire till it is tender. Do not add water.
10. Add tamarind and coconut paste. Cook until vegetable is done.
SERVING
11. Serve garnished with coriander leaves.
Chef
