Difference between revisions of "Kanda Fry"
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# Peel the kanda and cut them into small pieces. | # Peel the kanda and cut them into small pieces. | ||
# Boil them in [[water]] for 10 minutes. | # Boil them in [[water]] for 10 minutes. | ||
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# Serve as a side dish with [[rice]]. | # Serve as a side dish with [[rice]]. | ||
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[[Category:Chile pepper Recipes]] | [[Category:Chile pepper Recipes]] | ||
[[Category:Chili powder Recipes]] | [[Category:Chili powder Recipes]] | ||
Latest revision as of 13:55, 15 July 2012
File:Kanda Fry.JPG
Kanda Fry
Ingredients
- ½ kg kanda
- 25 g tamarind
- a pinch of red coloring
- oil for frying
- 50 g peanuts
- 25 g black gram
- 6 green chilies
- 2 tbsp coriander powder
- 1 tbsp chili powder
- 1 bunch of coriander and curry leaves
- 10 g mustard seeds
- 10 g cumin seeds
- salt to taste
Procedures
- Peel the kanda and cut them into small pieces.
- Boil them in water for 10 minutes.
- Also add tamarind, salt, red color to the boiling water.
- When the pieces turn their color, remove from water and keep aside.
- Heat oil and fry the pieces until golden brown.
- Remove the pieces and keep aside.
- In the remaining oil, fry mustard and cumin seeds, black gram and peanuts.
- When they turn brown color, add green chilies, coriander powder, chili powder, cilantro, curry leaves, salt and the fried pieces.
- Fry for another 5 minutes and remove from heat.
- Serve as a side dish with rice.
