How to make Khatti Mithi Phalli -
Drum sticks made with sweet and sour masalas.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Tamarind pulp (इमली का पल्प ), Jaggery (gur) (गुड़)
Cuisine : Indian
Course : Main Course Vegetarian
यह रेसिपी हिंदी में पढ़ने के लिए Click Here
For more recipes related to Khatti Mithi Phalli checkout Khatte Baingan. You can also find more Main Course Vegetarian recipes like Hyderabadi Style Tindas Restaurant Style Yellow Gravy Mushroom Do Pyaza - SK Khazana Safed Aloo
Khatti Mithi Phalli Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 6-10 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet & Sour
Ingredients for Khatti Mithi Phalli Recipe
Tamarind pulp 1 teaspoon
Jaggery (gur) grated 2 tablespoons
Drumsticks 1/2 cup
Oil 2 tablespoons
Mustard seeds 1/2 teaspoon
Cumin seeds 1 teaspoon
Dried red chillies 2-3
Curry leaves 8-10
Onion finely chopped 1 medium
Ginger-garlic paste 1 tablespoon
Turmeric powder 1/2 teaspoon
Red chilli powder 1 teaspoon
Salt to taste
Fresh scraped coconut 1 cup
Fresh coriander sprigs 8-10
Method
Step 1
Heat oil in a non-stick pan. Add mustard seeds, cumin seeds and dried red chillies and sauté till fragrant. Add curry leaves and onion, mix and sauté till onion turns golden.
Step 2
Add ginger-garlic paste and drumsticks and mix well.
Step 3
Add turmeric powder, chilli powder and salt, mix and cook for a minute. Add 1 cup water, mix and cook for 15-20 minutes.
Step 4
Add tamarind pulp, jaggery and coconut and mix well.
Step 5
Chop coriander sprigs, add to the pan and mix well.
Step 6
Serve hot garnished with red bell pepper curls and micro greens.
Nutrition Info
Calories : 987 Kcal
Carbohydrates : 61.4 gm
Protein : 8.5 gm
Fat : 78.6 gm
Other : Fiber- 19.8gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
