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Bhopla Cha Panchamrut

Madhuri.Dixit's picture
Ingredients
  Bhopla 1 Kilogram (Red Ones)
  Dry coconut 1⁄4
  Til 1 Tablespoon
  Khuskhus 1 Tablespoon
  Mustard seeds 1⁄2 Teaspoon
  Asafoetida 1 Pinch
  Coriander leaves 1 Cup (16 tbs) (A Handful)
  Turmeric powder 1⁄2 Teaspoon
  Green chillies 4 , minced
  Tamarind 1 Teaspoon (Lime Sized Ball)
  Jaggery 1 Tablespoon, grated
  Salt To Taste
  Chilli powder 1 Teaspoon (Or 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Saute
Dish: 
Curry
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
4

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