|
|
|
Ganth Gobhi
|
 Ingredients |
 |
-
1 1/2 kg knol khol
-
7 tsp garam masala
-
125 gm ghee or vegetable oil
-
1 tsp succh bari (powdered) a pinch of hing
-
1 tsp sonth powder
-
1 tsp zeera
-
1 tsp haldi powder
-
1 tsp methi dana 1 inch piece ginger
|
-
2 pieces of
-
laung (crushed)
-
salt
-
lal mirch powder
-
1 tsp sugar
-
hari mirch (finely chopped)
-
1 tsp dhania powder
Method
-
Peel and cut the knol khol into fours.
-
Heat the ghee and splutter the hing, zeera, methi dana and laung.
-
Add the knol khol and cover the vessel to simmer for 10 minutes.
-
Add a tablespoon or two of water to prevent it
from burning.
-
Cover. Put in the remaining ingredients (except sugar and hara dhania) and fry for two or three
minutes.
-
Add a cup of water and allow to simmer on a slow
fire for another fifteen minutes till it is soft.
-
Add sugar, hara dhania and continue to cook on o slow fire till the water has very
nearly evaporated.
-
Serve hot with steamed rice.
|
|
|
|
