21 Gun Salute

Sahae

Mangodi

Papad

Ingredients

Moong daal ka Papad 1/2 cup coarsely crushed Mangodi 1/2 cup curd (dahi) 1 tsp red chilli powder 2 tsp coriander (dhania) powder 1/8 tbsp turmeric powder (haldi) 1 tbsp Aniseed 1/2 tbsp cumin seeds (jeera) 1/2 tbsp Pepper A pinch of asafoetida (hing) 1/2 onion (chopped) Tomato Paste Garlic Paste 1 tbsp Desi ghee 2 tbsp of oil Salt to taste

Step 1

Fry the chopped onion and aniseeds in slow fire till it turns golden brown.

Step 2

Combine the curd, chilli powder, coriander powder, turmeric powder, pepper, tomato paste, garlic paste and 1 cup of water in a deep bowl and mix well using a whisk. Add the mixture of Step 1 in it. Keep aside.

Step 3

Heat 1 tbsp of desi ghee in a pressure cooker, add the coarsely crushed mangodis and sauté on a medium flame for 2 to 3 minutes.

Step 4

Add 1 cup of water, mix well and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Keep aside.

*See details here

Step 5

Heat 1 tbsp of oil in a deep non-stick pan; add the aniseeds, cumin seeds and asafoetida and sauté on a medium flame for a few seconds. Remove from flame; add the curd mixture, mangodi and salt. Mix.

Step 6

Transfer the whole mixture inside a copper handi. Add the papad (fried previously), mix well and cook on medium flame for 1 minute stirring occasionally.

Step 7

Serve immediately with red chilli powder and curd drippings.

*The above ingredients

serve 1 – 2 people

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Gurgaon -122001

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