Wednesday, June 24, 2009

Achari Vegetable

This is a delicious preparation made by my sister in law.. Kanchan's been asking me the recipe, so here it is!

The Achari masala:
1 tsp methi/fenugreek seeds
1/2 cup saunf /fennil seeds
1/2 cup dhaniya / coriander seeds
1 tsp kalonji/onion seeds
1 tsp rai/mustard seeds
Roast all the seeds, and grind to a fine powder.

This masala can be added in any vegetable, like your normal lady finger vegetable, potato etc.

1. Stuffed Achari Potato and Bitter-gourd
Take 4 small potatoes and 4 small Bitter-gourds
Tip: Apply salt water to the bitter goard for a while, and strain it in water to remove the excessive bitterness
Make slits the potatoes and bitter gourd and fill in the achari masala.
Shallow fry on slow heat in a kadai till well cooked

2. Achari vegetables
Small brinjal and potato (1/2 kg)
OR Bhindi and potato (1/2 kg)
3-4 spoons of achari masala
2-3 pinches of haldi, red chilli powder, garam masala
1-2 tsp of ginger garlic paste
Salt to taste
A few seeds of all the achari masala ingredient seeds (for tempering)

Heat a little oil in a kadai, and put the seeds for tempering. Add the chopped vegetables, haldi, red chilli powder, garam masala and ginger garlic paste.
When almost cooked, add the achari masala powder, so that it coats all the vegetables well.

And your deliciously aromatic dish is ready! Its even tastier to eat!
Conclusion: My sister in law cooks as amazingly well as my mother in law :)


No comments:

Post a Comment