Bimbla is a tropical sour , tangy fruit found in konkan area. In Goa, we make curries, pickles from this fruit.
Ingredients:
12-15 Bimbla fruit, sliced (बिंबलाची फळे)
1/2 tsp chilly powder
approx 1/2 cup grated jaggery, or as per taste
1/4 tsp salt
Seasoning:
1 tbsp oil,
1/2 tsp mustard seeds (मोहरी),
a pinch of asafoetida (हिंग),
5-6 fenugreek seeds (मेथी),
8-10 curry leaves
1/4 tsp turmeric powder
Slice bimbla fruits. In a kadhai, heat oil and season with mustard seeds, asafoetida, fenugreek seeds and turmeric powder. Add sliced bimbla fruits and stir well. Cover with lid and let it cook for 2-3 minutes. The bimbla slices will turn slightly soft, change to light yellow color once it is cooked. Now add salt, chilly powder and jaggery. Mix well and let it cook. After about 8-10 minutes, the jaggery will dissolve and form into a slightly frothy syrup. Turn the stove off and allow it to cool.
Store the cooled down pickle into an air-tight container. This pickle can stay outside for 4-5 days or for about 2 weeks in the refrigerator.
12-15 Bimbla fruit, sliced (बिंबलाची फळे)
1/2 tsp chilly powder
approx 1/2 cup grated jaggery, or as per taste
1/4 tsp salt
Seasoning:
1 tbsp oil,
1/2 tsp mustard seeds (मोहरी),
a pinch of asafoetida (हिंग),
5-6 fenugreek seeds (मेथी),
8-10 curry leaves
1/4 tsp turmeric powder
Slice bimbla fruits. In a kadhai, heat oil and season with mustard seeds, asafoetida, fenugreek seeds and turmeric powder. Add sliced bimbla fruits and stir well. Cover with lid and let it cook for 2-3 minutes. The bimbla slices will turn slightly soft, change to light yellow color once it is cooked. Now add salt, chilly powder and jaggery. Mix well and let it cook. After about 8-10 minutes, the jaggery will dissolve and form into a slightly frothy syrup. Turn the stove off and allow it to cool.
Store the cooled down pickle into an air-tight container. This pickle can stay outside for 4-5 days or for about 2 weeks in the refrigerator.
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