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Skin of six oranges,
3 medium size onions,
1 Table spoon chilly powder,
4
green chillies finely cut,
1 small piece ginger finely cut,
1 bunch corriander leaves finely cut,
25 grams Jaggery
Small ball tamarind
2 Table spoon ghee or oil
Salt and little turmeric powder.
Wash the skin scrap the white pith and cut till into pieces. Boil them in little salted water Cooked and drain off the liquid. Chop the onions and heat ghee in pan and fry onions till they change colour, add orange skin chilly powder cut ginger, chillies and corriander leaves add a cup of water. Cook till tender. Soak tamarind in water and take out thick liquid. Add jaggery, tamarind water, salt and turmeric powder and cook till all the water is absorbed. This will be dry vegetable. If gravy is required instead of cup water add 1 cup of water.
-SARYU NANAVATI
Orange Skin Vegetable
د.
1
cup
Dhana Atta, 1 cup finely cut jaggery,
cup ghee,
table-spoon Cardamom powder,
nutmeg powder,
""
"
33
Gol-Papdi
(વરીયાલી)
dry ginger powder, poppy seed.
Heat the ghee in a sauce-pan and fry the flour. Then add the jaggery when properly mixed, add all the above ingrediants except the poppy Seeds. Spread it in plate and sprinkle the poppy seeds on top and cut into pieces. Store in jar when cool.
-JAYA SHAH
10
Shree Sudharmaswami Gyanbhandar-Umara, Surat
www.umaragyanbhandar.com
