What happens when a fruit is favourite of both elephant and humans ? —-
Nothing both have it –one kind have it raw and the other kind make it into pickles — ha ha —
This fruit is native of India found wildly growing in Indian forests along the base of Himalayas —
Cut into half the whole fruit and discard the middle portion which is a gummy substance — Then slice the rest of the fruit — preferably sliced in longitudinal sections —
- 1 chalta
- 1 tsp of paanch phoron ( spice mixture of fennel seeds, cumin , mustard , nigella seeds and radhuni or fenugreek seeds)
- 1 whole red chilli
- Salt to taste
- Quantity of sugar will depend on how sour the fruit is — usually a small bowl full of sugar
- 2 tsp of mustard oil
Pressure cook the chalta slices for 10 minutes on medium to low flame.
Dry roast the paanch phoron with the red chill , grind it and keep it aside .
Put some mustard oil in a wok — add 1/2 tsp of whole paanch phoron and add in the chalta slices — Fry for a minute or so — Add the turmeric , salt and water .
Cook in a low flame for 10 to 15 minutes — now add in the required quantity of sugar —
Check the seasoning and remove it from the stove when you are satisfied with the consistency — some like it watery others may like it thick — I like it thick — hence you will see in the pictures I have made it into a thicker gravy —
Sprinkle the roasted and powdered panch phoron and then cool it and serve it cold—