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Home Top 5 food Top 5 dishes made from ponch phoran

Top 5 dishes made from ponch phoran

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1 . Sweet and Sour Karela Fry

Sweet and Sour Karela Fry

#spiceweek2 #cuminseeds

Ingredient

200 grams

Cooking instructions

* Step 1

Cook chopped karela in a microwave safe bowl for 5 minutes. This will soften the karela and I do this to save time.

* Step 2

Heat oil in a kadhai. Add ponch phoran and allow to splutter. Add onion and chilli and fry till translucent.

* Step 3

Mix half cooked karela, chopped boiled aloo, stir fry on high flame.

* Step 4

When it's done, add jaggery and lemon juice to make the recipe sweet and sour. This also reduces bitterness.

* Step 5

Switch off the flame and add roasted cumin powder. Mix well and it is ready to serve with rice/roti.

Note: if there is a photo you can click to enlarge it

2 . Eggs, Potatoes Dry Curry

Eggs, Potatoes Dry Curry

#boxweek13

Ingredient

Cooking instructions

* Step 1

Heat oil. Fry the boiled potato chunks with a little salt, turmeric, and red chili powder. Set aside.

* Step 2

In the same way, fry the boiled eggs with cut marks. Set aside.

* Step 3

To the remaining oil in the pan add and allow to splutter pinch phutan.

* Step 4

Add garlic, ginger, chili, and onion. Fry till light brown.

* Step 5

Add chopped tomato, rest another dry masala, turmeric, red chili powder, salt, and saute till tomatoes and soft and mushy.

* Step 6

Pour 1/2 cup of water and mix well with the masala. Add kasoori methi powder.

* Step 7

Add potatoes and eggs, mix well to coat the masala. Slow down the flame, cover, and cook for 3-4 minutes. The dry eggs potato curry is ready to serve with rice/roti.

Note: if there is a photo you can click to enlarge it

3 . Traditional Mixed Veggies Curry

Traditional Mixed Veggies Curry

#with

Ingredient

2 cup

Cooking instructions

* Step 1

I have taken green papaya, potato, brinjal, taro, beans, pumpkin, carrot to cook this recipe. Mix mustard paste and 2 cup of water with veggies and boiled yellow peas. Put salt and turmeric and bring to boil, one whistle on pressure cooker. Allow the pressure to release naturally.

* Step 2

Grind the onion masala paste. Add whole masala and grind them.

* Step 3

Fry the urad dal bodi in vegetable oil. Set aside.

* Step 4

Heat mustard oil in a wok. Add bay leaves and ponch phoran and allow to crackle. Mix the onion paste and cook for 2 minute on medium flame.

* Step 5

Add cumin powder, coriander powder and chili powder. Cook on low flame till the water evaporate and masala leave oil.

* Step 6

Mix the boiled veggies and yellow peas with masala and bring to boil.

* Step 7

Add the urad dal bodi and cook for another 4 minutes. The delicious,healthy mixed curry is ready to serve. Serve with steamed rice /roti

Note: if there is a photo you can click to enlarge it

4 . Bhindi and Onion Fry with roasted cumin powder

Bhindi and Onion Fry with roasted cumin powder

Bhindi (Ladie's finger) fry with onion or with potato onion is loved by many. I really like Bhini and onion fry with roasted cumin powder. The aroma of roasted cumin and loads of fried onion , take bhindi fry to another level. I love to have a simple dinner with bhindi, onion fry , roti and Chenapoda -a sweet dish from Odisha.

Ingredient

300 gram

bhindi/ lady finger

medium Onion chopped length wise

green chilies chopped

1 Tbsp

mustard oil

1/2 tsp

ponch phoran

1/3 tsp

turmeric powder

to taste

Salt

1/3 tsp

amchur ( dry Mango)powder

1/2 tsp

dry ginger powder

1 tsp

roasted cumin powder

Cooking instructions

* Step 1

Wash bhindi. Wipe them or air dry to get rid of water. Chop the in 1"/1 1/2 inch pieces.

* Step 2

Heat oil 1 tsp and stir fry the chopped bhindis to reduce and dry up the sticky thread like substance in them.

* Step 3

Reduce the flame and fry till 80 percent is done. Transfer to a plate.

* Step 4

Add and heat rest of the oil. Splutter ponch phoran. Add chopped onion and green chili. Add salt. The salt triggers fast cooking of onion.

* Step 5

Fry till onions are translucent. Add half done bhindi. Add rest dry masala (except roasted cumin powder). Mix well with bhindi. Fry till they are done.