Ingredients
Quantities for 3 servings.
Servings:(recipe makes 3)
Method
- 1Drain soaked kachri, squeeze excess water gently.
- 2Heat mustard oil to smoking, cool slightly, crackle cumin and fennel.
- 3Brown onions deep golden — 8 minutes; add ginger-garlic.
- 4Stir in tomato with chilli, turmeric, amchur and salt; cook till oil separates.
- 5Add kachri, toss to coat; cook 8 minutes till the masala clings dry.
- 6Finish with garam masala — rare Bhatia-Sindhi heirloom side.
About this recipe
Already vegan; uses sun-dried wild cucumber, a Sindhi-Bhatia desert ingredient.
