Wednesday, March 09, 2011

Kundru in poppy seed


You need:

Kundru/ Tindora - 300 grams
Oil
Cumin powder - 1tsp
Coriander powder - 1tsp
Red chili powder - 1tsp
Dry mango powder (aam choor) - 1 tsp
Turmeric - 1/2 tsp
Nigella seeds/ Kalonji/ Onion seeds - 1/2 tsp
Dry red chili - 2-3
Poppy seed paste - 3 Tbsp
Salt


1) Slit the Kundru or Tindora vertically in 4 long slices in such a way that one end stays intact and holds the 4 cut slices (like the stem of a flower).

2) In a bowl toss kundru with little oil, cumin powder, coriander powder, red chili powder, dry mango powder (aam choor), little turmeric and salt.

3) Heat oil in a pan and temper the oil with nigella seeds/ kalonji/ onion seeds and dry red chili.

4) Add the kundru and stir so that the all the spices get coated. Saute them on high flame for 3-4 min(skin looks a little crispy and looks light brownish in color). Turn heat to medium high, cover and cook till 3/4 done.

5) Add poppy seed paste and mix well. Add a little water if required and cook till the kundru is cooked and the water has dried up. Garnish with cilantro leaves.

*Soak poppy seeds in water for 15-20 min. Blend in a spice grinder for a nice smooth paste.
**You can use poppy seed powder too, but it doesn't taste as good.

1 comment:

Sahana said...

Very very different from what I have prepared before...liked it!

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