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Preparation Time : 15
Cook Time : 30
Total Time : 45
Jimikand / Ool ,peeled and cut into big pieces 1/2 kgs
Garlic Cloves - 2 pods peeled
Ginger - 1.5 " peeled and diced
Green Chillies - 15 no.
Mustard seeds - 1 tsp
Lemon - 3 - 4 nos
Salt - 2 tbsp / to taste
Mustard Seeds 1 tbsp
Asafoetida / Hing - 1/2 tsp
Mustard Oil - 1/3 cups
Turmeric powder - 1/2 tsp
Carom seeds - 1/2 tsp
Wash jimikand properly
Add 1 tbsp salt, 1/4 tsp turmeric powder and a glass of water in pressure cooker n cook till 3 - 4 whistle on medium heat
Cool it down naturally
Now peel off jimikand again if there is any skin remains
Except 6 chillies, cut all Chillies in two pieces lengthwise
Crusted garlic cloves, ginger and 6 chillies in a grinder
Take a large plastic bowl
Mash jimikand very smoothly
Add 1 tbs portion of crusted masala , lemon juice and salt in suran mixture.
Heat oil in a kadhai on high flame
Reduce heat on medium flame
Add hing, mustard seeds and carom seeds in oil for few seconds
Now put green chillies, fresh crushed masala & rest turmeric powder then fry for 2 minute on low heat.
Switch off the gas stove and cool it down.
Add this tempering masala in jimikand
Mix it very well
Keep this chokha / chutney in sunlight for at least 2 hours in the sunlight if possible.
Now keep it in glass / airtight plastic jar and refrigerate till lasts
Take out from bottle when you want to have it
This chokha goes very well with rice, chatpati, puri and parathas
Can be serve with any meal as a side dish and easily grab attention of guests
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