Sunday, 9 August 2015

Kanthola Aur Aloo ke Achari Karare Spiny Gourd and Potato Achari Crispy Fry

Kanthola Aur Aloo ke Achari Karare
Spiny Gourd and Potato Achari Crispy Fry

For Frying the Vegetables
Ingredients
250 grams Spiny Gourd cut into 4 pieces lengthwise
2 Potatoes cut into small thick strips
1/4 cup Besan / Gram flour
1/2 tsp Turmeric powder
Salt to taste
Oil to fry

Method
Take the spiny gourd and Potato strips in a mixing bowl. Add salt, turmeric powder and gram flour. Mix it well. Take oil in a wok. Fry the vegetables till golden brown. Remove it and drain the excess oil on a kitchen towel. Keep it aside.

For the Achari Powder
Ingredients
1/4 Fenugreek seeds
1/2 tsp Fennel seeds
1/2 tsp Mustard seeds
1/2 tsp Carom seeds
1/4 tsp Coriander seeds
1/4 tsp Cumin seeds
2 Red Dry Chillies
1/2 tsp Turmeric powder
1 tsp Dry Mango Powder

Method
Roast all the seeds and the red chillies  in a pan. When it cools down, then add the turmeric powder and dry mango powder. Grind it into a fine powder.

For Seasoning
Ingredients
1/2 tsp Mustard seeds
2 Green chillies slit
Few Curry leaves
1 tbsp Oil

Method
Take oil in a pan. Add the oil. Let it heat. Add the mustard seeds. Let it crackle. Add the green chillies and curry leaves. Sauté for few seconds. Add the fried spiny gourd and potatoes. Toss it well. Add the Achari powder and toss it well together. Serve with Chappati.