Shukto with Roasted Randhuni & Methi

SHUKTO WITH ROASTED RANDHUNI 19 Aug 2014

Cut all vegetables into longish pieces (potato, drumstick, parwal, ridge gourd, raw papaya, tori, broad beans, carrots, French beans here, bitter gourd, unripe bananas…whatever you like).
Fry boris (vadis) and keep aside.
Make a paste of 1 heaped tsp black mustard seeds and 1 heaped tsp poppy seeds.
Roast a pinch of randhuni (wild celery seeds) and methi (fenugreek) seeds and grind to a powder.
Temper oil with bay leaf, methi seeds, randhuni seeds and some hing (asafoetida).
Add vegetables and fry a little on high heat for a while.
Add a tbsp of ginger paste, half the mustard-poppy seed paste and salt and let it cook for a while.
Add water as per your requirement of gravy.
When veggies are almost done, add the rest of the paste and the boris. Cook till done.
Add a little flour mixed with milk and sugar to taste, let it thicken.
Add the roasted powder, half a tsp of ginger paste and ghee, mix well and take off fire.
The roasted powder adds a unique flavour and the slight bitterness you’d have got from bitter gourd.

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s