Surna Nonche - Anuradha Prabhu
Recipe:
Apply salt to 1/2 cup of suran pieces(small squares) & keep aside. Squeeze the suran pieces & deep fry in hot oil till crisp. Take 1 tbsp of oil in a karahi, & fry 1 tbsp of mustard seeds, 1 tsp of coriander seeds, 1/4 tsp of fenugreek seeds, 10-12 sankeshwari chillies( bedgi chillies can also be used), 1/2 tsp asafetida pd till brown. Let it cool, add a marble sized ball of tamarind & grind to a paste. Add to the fried suran pieces along with salt to taste. Serve. This pickle can be refrigerated & used for 4-5 days. If you want the pickle to be fiery u can use 5-6 guntur chillies & 5-6 sankeshwari chillies.
Apply salt to 1/2 cup of suran pieces(small squares) & keep aside. Squeeze the suran pieces & deep fry in hot oil till crisp. Take 1 tbsp of oil in a karahi, & fry 1 tbsp of mustard seeds, 1 tsp of coriander seeds, 1/4 tsp of fenugreek seeds, 10-12 sankeshwari chillies( bedgi chillies can also be used), 1/2 tsp asafetida pd till brown. Let it cool, add a marble sized ball of tamarind & grind to a paste. Add to the fried suran pieces along with salt to taste. Serve. This pickle can be refrigerated & used for 4-5 days. If you want the pickle to be fiery u can use 5-6 guntur chillies & 5-6 sankeshwari chillies.
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