Ingredients
1/2 kg petha( kashiphal)cubed
1/2 tsp methi dana
1/2 tsp hing
1 tsp coriander seeds (saboot dhania)
1tsp red chilli pwd
2 tbsp coriander pwd
1tsp garam masala pwd
1tsp mustard seeds
2 tbsp mustard oil
1 tsp saunf kuti hui
1tsp jeera
1tsp amchoor
2 red chilli dry
2 tsp sugar
Salt to tast
Method
Heat mustard oil ...past its smoking point
Add methi dana, hing, coriander seeds, mustard seeds, jeera and red chilli saboot. As they crackle add cubed petha .Sauté on high heat for a min.
Add salt, red chilli pwd, coriander pwd, haldi and sugar. Cover and cook till almost tender.
Now remove the lid add amchoor, saunf and garam masala and cook on a high flame.
Serve hot with poori.
Happy cooking��
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