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Preparation Time : 5
Cook Time : 5
Total Time : 10
Makhana - 100 gms Pickle masala - 100 gms Salt as required Kashmiri red chilli powder - 1 tsp Yellow split mustard seeds - 1 tbsp Fenugreek seeds - 1 tsp Fennel seeds - 1 tbsp Vinegar - 1 tbsp Mustard oil - 1 cup Green garlic to garnish
Dry roast makhanas on slow flame till crispy. Heat oil in a pan to a smoking point. Put mustard seeds, fenugreek seeds, fennel seeds . Saute for a min. Now add all dry spices. Mix well n switch off the gas. Add Makhanas n mix well. Add vinegar mix it properly. Transfer in a jar n garnish with chopped green garlic leaves. This can be stored for a week or 10 days.
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