Recipe Treasure

Sunday, January 24, 2010

menaskai

soak tamrind in water.

Separately roast white til in oil till golden brown and keep aside. Roast urrad dal, channa dal, dhaniya, jeera, mente seeds, curry leaves, red byaadgi chillis, desiccated coconut.

make a paste of all the above (along with white til) in a maixer using the tamrind syrup.

for kerela ka menaskai chop karela and boil it in haldi water for 5min, drain the water add salt to karela and then boil it with jaggery and lil water. Once the karela has taken in some sweetness pour the coconut masala paste and bring to boil. Add salt to taste.

for pineapple menaskai boil chopped salted pineapple directly with jaggery+water and add coconut masala paste, boil and add salt to taste.

can add raw mango as well.

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