 |
Prep Time: 0 Minutes Cook Time: 32 Minutes |
Ready In: 32 Minutes Servings: 1 |
|
Ingredients:
250 g tamarind pulp |
2 tablespoons oil |
1/2 teaspoon methi seeds |
2 tejpatta |
2 dried red chilies, each broken into half |
1 teaspoon anise seed |
500 g jaggery, broken down to small stones |
Directions:
1. Wash the imli, soak it in one 250 ml water for 10 minutes or more.
2. Rub the tamarind in the water using your palm to squeeze out the pulp from the imli.
3. Transfer the water along with the pulp to separate vessel.
4. Put some more water to the imli.
5. Leave for 5 minutes and rub it again to squeeze out the remaining pulp.
6. Add this pulpy water to the pulp extracted earlier.
7. Heat oil in karaahi, add methi, dried red chilly, tejpatta and saunf.
8. When saunf begins to splutter, add imli pulpy water to it.
9. Saute for 2 minutes.
10. Add jaggery and let the pulpy water cook with it on slow flame for 15 minutes.
11. Serve as an accompaniment to snacks or rice- daal.
|
|