Monday, 17 September 2012

Panchkuti Shak





¼ kg brinjal; ¼ kg potatoes
¼ kg parwal; ¼ kg kungru
4 bananas; salt to taste
4 tblsps oil; ½ tsp mustard seeds
A pinch of asafetida
½ green coconut (grated)
50 gms coriander
4 tsps sugar
12 green chillies (ground)
A piece of ginger (ground)
4 tblsps coriander and cumin (powdered)
A pinch of red chillies
½ tsp turmeric
1½ tblsp oil for masala


Wash and slit brinjal and bananas into 3 pieces. Next slit the poatoes, parwal and kungru carefully. Set aside . blend in all the masalas (except mustard seeds and asafetida) with the oil, and fill into the salit vegetables.

Heat oil in a kadai; throw in the mustard seeds and when begins to crackle. Add the asafetida, and all the vegetables. cook on a slow fire making sure the vegetables do not stick to the bottom of the pan. When done, remove from fire and serve.

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