Another recipe from the eastern state of Bengal. Making use of mustard oil, ground mustard and wild onion seeds for tempering the dish. It is also called Chachenda, Chichinge, Pudalaggai, Padavala etc.
If the seeds are reddish, discard them
Heat mustard oil, add Kalaunji (wild onion seeds), onions, and cut snakegourd.
Saute for 5 minutes
Saute for 5 minutes
Grind mustard seeds
Add slit green hot peppers and pour the ground mustard, add salt, stir and let cook till done
Serve with hot basmati rice, or still better to have it with parboiled rice
Add slit green hot peppers and pour the ground mustard, add salt, stir and let cook till done
Serve with hot basmati rice, or still better to have it with parboiled rice
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