INGREDIENTS:
Chalkumro de-skinned and finely chopped.
Oil for cooking.
Bay leaves (2-3), Panchforon (1/2 Tsp).
Salt to taste.
Ginger juice.
Grated coconut (1/2 cup).
Green chillies (4-5).
Salt to taste.
Sugar a pinch of.
PROCEDURE:
Heat oil in a pan and add bay leaves and pachforon to it, as they pop up add grated coconut and fry them well, now add chal kumro to it and now add salt and ginger juice to it, stir well and close the lid, cook in closed, you will find lot of water emitting from chal kumro and it helps for cooking,contents of the pan reduces to less than half. Cook till oill leaves from pan and contents of the pan forms a dough like.
Add sugar and green chillies to it and stir up well, cook for another 2 minutes, but keep on stirring it, so that contents dont attach to walls of pan, add ghee and stir up. Now off the flame and serve it hot with rice or roti.
Chalkumro de-skinned and finely chopped.
Oil for cooking.
Bay leaves (2-3), Panchforon (1/2 Tsp).
Salt to taste.
Ginger juice.
Grated coconut (1/2 cup).
Green chillies (4-5).
Salt to taste.
Sugar a pinch of.
PROCEDURE:
Heat oil in a pan and add bay leaves and pachforon to it, as they pop up add grated coconut and fry them well, now add chal kumro to it and now add salt and ginger juice to it, stir well and close the lid, cook in closed, you will find lot of water emitting from chal kumro and it helps for cooking,contents of the pan reduces to less than half. Cook till oill leaves from pan and contents of the pan forms a dough like.
Add sugar and green chillies to it and stir up well, cook for another 2 minutes, but keep on stirring it, so that contents dont attach to walls of pan, add ghee and stir up. Now off the flame and serve it hot with rice or roti.
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