After eating amra (hog plum), the peel need not be thrown away: it makes a tasty pickle to go with khichuri, pulao or snacks. Quantities are for half a kilo of peel.
Ingredients: half a kilo of clean amra peel, one cup of sugarcane jaggery or sugar, half a cup of mustard oil, one teaspoon garlic paste, half a teaspoon ginger paste, one tablespoon mustard paste, half a teaspoon turmeric, one teaspoon chilli powder, three or four tablespoons of tamarind pulp, salt, and one teaspoon each of dry-roasted cumin and dried chilli powder to finish.
Wash the peel well and boil it until the water has completely dried. Then grind it to a fine paste on a grinding stone or in a blender.
Heat the mustard oil and fry the ginger, garlic and mustard pastes with the turmeric and chilli powder. When fragrant, add the peel paste and jaggery or sugar and stir constantly on low heat so it does not stick. When the mixture is thick and glossy with oil, stir in the tamarind shortly before taking it off the heat.
Sprinkle over the roasted cumin and chilli powder before removing from the heat. Once cool, store in a dry glass jar and it will keep its flavour for a long time.
Source: Dinajpur TV
Comments
(0)