Sunday, November 17, 2013

Zimikand ka achaar

Winters special

Jammu cuisine
Dogri cuisine

Zimikand ka achaar


Zimikand /yam/Suran/ 1/2 kg
Methi dana 1 tsp
Kutti lal mirch 1 tsp
Haldi 1 tsp
Salt to taste
Ginger garlic paste 2 tsp
Galgal / hill lemon/ Kumaon lemon _one big
Mustard oil 3 tbsp


Put gloves in hands

Peel and cut zimikand in strips or bite size pieces . Wash and drain .

In a kadai add oil. Heat till smokt. Fry zimikand pieces.Take out and keep aside

In same wok over med heat add methi dana. Crackle it. Add ginger garlic paste. Fry for one min at low heat.
Add zimikand fry pieces.
Mix in masala. Add salt , red chilli powder n haldi.
Mix for 2 mins.
Switch off gas. Let it cool.
Squeeze galgal juice and add to zimikand masala. Let it stand for two hours.
Keep in sterlized jar and keep in sun for one day.
Ready to eat.

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