|1/4 cup Fresh coconut|
|1/3 cup Fresh green peas|
|1/2 cup Jaggery|
|2 Green chillies|
|1 Red chillies|
|1/4 tsp Turmeric powder|
|2 tsp Panch poren|
|1/2 " Ginger|
|1/2" Mango Ginger|
|1 tsp Roasted cumin powder|
|2 tsp Oil|
|few Curry leaves|
|1 tbsp Coriander leaves|
|to taste Salt|
A tomato based sweet and a tangy side dish which pairs well any flatbread
Being a typical south Indian, meals at home are mostly typical south Indian in nature. While the kids are at home, I do cook and bake international cuisine. But when it comes to only both of us, it is mostly tamizh food with all diet restrictions. But there are days when we tend to get bored with the same food. It becomes monotonous. That is when we need some change to rejuvenate us for the next couple of days. The last weekend was one such day when I did not want to cook sambar, rasam and curry. So I decided to make phulkas instead. But then the typical subzi I make with phulkas was too boring. Hence I made this Odiya tomato khatta and vegetable dhansak and served it with soft homemade phulkas and Neer mor.
I have a great friend Dipti and when I visit her I enjoy the food that she cooks with so much of love. I even love their language though I do not understand a word of it. Whenever I am there, I always think I should learn their traditional recipe but times just flies when we start speaking. While thinking about the Oriya cuisine, I came across this recipe from sasmita’s blog. She blogs at First timer cook. I thought why not try this recipe from a blogger friend who hails from Orissa. So here is the starts of a series of recipes from my blogger friends. Each week I shall post a recipe from their blog
In the original recipe, Sasmita has used sugar to sweeten the relish. Since I am off any kind of refined food, I replaced it with organic jaggery and I loved this khatta. It is sweet, tangy and little spicy too. I loved it. Loved the fact that she has used mango ginger in it. The combination is just out of the world. Do try this simple recipe.
And this is my fusion thali
Dice the tomatoes and green chillies into small pieces. Grate the ginger and mango ginger finely
Heat oil in a pan. I have used coconut oil.
Add the panch poran and saute for few seconds.
Next, add the grated ginger and red chillies and saute for a while
Now add the diced tomatoes, green chillies, green peas and turmeric powder. Mix well . Cover with a lid and cook on low flame till the tomatoes turn mushy
Once the green peas are cooked and the tomatoes turn mushy, add the coconut, mango ginger, jaggery, roasted cumin seed powder and salt. Mix well and continue to cook till everything comes together
Serve with a bread of your choice
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