| Thore Ghonto
(Banana stem curry) |
½ kg banana stem |
½ tsp cumin seeds |
| 125 gms peas, shelled | 1 tsp turmeric powder |
| 2 medium-sized potatoes, | cubed 1 tsp sugar |
| 4 small cardmons | 4 green chillies |
| 6 cloves | 2 tbsps mustard oil |
| 2 stick cinnamon | Salt to taste |
| Procedure for Thore Ghonto
(Banana stem curry) |
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Peel the banana stem, chop the inside portion finely. Boil for 10 minutes.
- When cool, squeeze out the water. In hot oil, fry the potatoes lightly.
- Keep aside. In the same oil fry all the other ingredients.
- Simmer on low heat, till the potatoes are done and the water dries up.
- Grind the cardamoms, cloves and cinnamon and add to the vegetable just before taking it off the flame.
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| Bhaja mashlar Tarkari
(Vegetable with roasted condiments) |
| 150 gms brinjal, halved lengthwise | ½ tsp mustard seeds - Roast and powder |
| ¼ tsp fenugreek seeds | ½ tsp cumin seed - Roast and powder |
| 3 small dry red chillies | 2 tbsp mustard oil |
| 1 cup sour curd | ½ tsp salt |
| ½ cup water | ½ sugar |
| 3 green chillies, | slit |
| Procedure for Bhaja mashlar Tarkari
(Vegetable with roasted condiments) |
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Heat the oil, fry the fenugreek seeds and red chillies for half a minute.
- Add the brinjals and fry well. Add the sour curd mixed with half a cup of water, salt, sugar, and green chillies.
- Cover and cool till the brinjals are tender and the gravy is thick.
- Add the powder to the brinjals, stir well and serve hot.
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