Recipe: Mix equal quantities of methi (fenugreek seeds), saunf (fennel seeds), rai (mustard seeds), jeera (cummin seeds) and Kala Jeera (nigella seeds). to make the panchphootan, which is commonly used in Oriya cooking. Heat oil in a wok, Add the the panch phootan and stir till they splutter. Add the cardamoms and ginger and stir fry till a fine aroma pervades the air. Now add the chopped tomatoes and dates and stir fry for a while. Then, saute on a low flame with a closed lid till the tomatoes are done. Add the sea salt. Stir intermittantly, Cook on a low flame. Add 10 ml. of water and cook with a closed lid till the gravy acquires a thick consistency. Garnish with curry leaves I had this dish at the forest guest house at Chandipur on Sea. Is an ideal accompaniment to Oriya cabbage, dal and boiled rice
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