Ingredients
250g ripe tetul ( tamarind)
- water as needed
- 1 teaspoon of cumin seeds
- 500 g of sugar
- 1 tablespoon of salt
- 1 tablespoon of garlic paste
- 1 cup of mustard oil
- 1 teaspoon of red chilli powder
Directions
- Wet the tamarind pieces in a bowl with 2 cups of water for 2 hours. Toast the cumin seeds on a hot tawa and grind into a powder.
- Pour the tamarind extract mixed water through a sieve on a bowl. Squeeze the tamarind flesh on to the sieve so that the tamarind extract comes out as much as possible. Set aside on a bowl.
- Pour the tamarind extract on a cooking pot and the sugar, salt, garlic paste, mustard oil, red chilli and cumin powders. Place the pot on stove with high heat and cook for 10 minutes. Stir coninously as it is cooked.
- Put the mixture on bowl and cover with a light cloth so that no dust gets in but enoughsunlight can be absorbed. Set the achar or pickle for sun drying for 2 weeks. Stir every day after sun drying each evening.
- After two weeks the achar will become thick. Pour it in a jar and it can preserved and eaten for almost a year.
Ingredients
Gram flour - 2 cups
Rice flour - 2 tblsp
Red chilly powder - 2 tsp
Baking soda - 1 pinch
Salt – to taste
Broccoli – 2 cups (separated into florets)
Water - 1/2 cup
Oil - 1/4 cup ( for frying)
Method
1. Mix thoroughly gram flour, rice flour, red chilly powder, baking soda and salt to make bajji flour.
2. Add water gradually to avoid lumps and make a smooth paste.
3. Heat oil in kadai. When the oil is hot enough, dump few broccoli florets in the bajji batter.
4. When the florets are completely coated with the batter, put the florets in the oil and deep fry.
5. Drain excess oil in a paper towel. Serve hot with tomato ketchup when the bajjis are crisp.
