Method: Add ghee to the flour. Mix well.
Serve it hot garnished with coriander sprig and tomato petal accompanied with corn, millet and whole wheat bread. Peel and hollow the potato with the help of a peeler.
- Clean the kair and sangri and soak it in water separately for around 2hrs.
- Boil the kair for around 30 minutes and sangri and whole amchoor for around 20 minutes until it is tender. Keep aside.
- Now, add the ginger garlic paste, turmeric powder, red chilly powder, coriander powder with the beaten curd.
- Heat oil in a kadhai, add the cumin seeds let it crackle. Add the asofoetida and whole red chilly.
- Now add the above curd mixture into it.
- Cook it till the oil floats on top. Now add the above boiled kair, sangri and amchoor to it.
- Cook it further for around 5 minutes.
- Adjust the seasoning.
- 80 gms kair (Capparis deciduas)
- 120 gms sangria (Prosopis cineraria)
- 4 pieces of whole amchoor
- 4 pcs whole dry chilly
- 2 tsp cumin seeds
- 1 ½ tsp turmeric powder
- 3 tsp red chilly powder
- 3 tsp coriander powder
- ½ tsp asofoetida
- 1 ½ cup curd, beaten
- 2 tbsp ginger garlic paste
- 4 tbsp refined oil
- 1 tsp chopped coriander
- 4 no's tomato petal
||Dhurba Bastoki is Sous chef at the (Taj) Umaid Bhawan Palace, Jodhpur