Spiced gisoda
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Oil |
| 1 | teaspoon | Cumin seeds |
| ½ | teaspoon | Mustard seeds |
| 4 | larges | Gisoda - topped and tailed; skinned, washed and |
| ; cut into strips. | ||
| ; (cut the strips | ||
| ; into 2 1/2cm (1 | ||
| ; inch) pieces), up | ||
| ; to 5 | ||
| 1 | pinch | Bicarbonate soda |
| Salt to taste | ||
| 2 | Cloves garlic; chopped | |
| 2 | Tomatoes; skinned and chopped | |
| 1 | teaspoon | Turmeric powder |
| 1 | teaspoon | Chilli powder |
| 1½ | teaspoon | Ground coriander |
| 1½ | teaspoon | Ground cumin or 1 tablespoon Dhana/Jeera |
| To garnish: freshly chopped coriander | ||
Directions
1. Heat the oil in a saucepan. Add the cumin and mustard seeds and cook until they begin to sizzle.
2. Add the gisoda pieces. Sprinkle over the bicarbonate of soda, salt and chopped garlic. Stir constantly over a high heat, the gisodas will release water.
3. When almost all the water has evaporated, add the tomatoes, turmeric and chilli powder. Stir in gently until the gisodas are well coated with the spices.
4. Add the Dhana Jeera or ground coriander and ground cumin seeds and serve immediately.
5. Garnish with chopped coriander. Serve hot with naan bread.
Converted by MC_Buster.
NOTES : Spicy vegetable dish, serve hot with Nan Bread.
Converted by MM_Buster v2.0l.