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Saturday, August 14, 2010

Pariba Kanji


















Cooking Time Required: 20 mins
Cost of preparation: 20-25 rupees

Ingredients: Green Papaya (100 gms), brinjal (100 gm), tomato ( 100 gm), saru ( 50 gm), rice ( 2 tsp), ambula ( 3-4 pieces), pancha phutana ( 1 tsp), garlic pods ( 6-7 pieces ), curry leaves ( 6-7 nos), red chilli ( 1 no.), green chilli ( 1 no), oil, turmeric ( 1 tsp), salt to taste.

Preparation: Soak the rice for 1-2 hours. Grind into a fine paste and keep aside. Soak the ambula pieces for 2-3 hours. Crush the garlic pods.

Cooking: Cut the vegetables into medium sized pieces. Fill the pressure cooker with
sufficient water. Add the cut vegetables along with green chilli, turmeric and salt. Close the lid and put the cooker on the stove. Allow it to cook for 3-4 whistles.

Put a wok on the stove. Transfer the contents of the pressure cooker into the wok. Bring to a boil. Add the rice paste to thicken the stock , stirring the mixture continously all the while. Then add the ambula pieces. Allow to boil for 10-12 mins.

Heat a pan. Pour 1 tsp of oil on it. Allow to smoke. Add the pancha phutana, red chilli, crushed garlic pods and curry leaves. Stir gently for 1 minute. Remove the contents from the pan and pour it over the boiling stock. Remove from fire and serve with rice and dal.

Tips: One can also add sweet pumpkin and ladiesfinger pieces to this preparation. Stir fry the ladies finger pieces before adding to the rest of the vegetables. This takes care of the slimy content of the ladiesfinger.

Additional info - Kanjee is to the oriya people what rasam is to south indians. Its a tangy preparation with adds spice to the usually plain (some would term it as bland) oriya meals.It is popularly served during the summer months to keep the body cool .

2 comments:

  1. Thats a great reminder.....But as far as I remember ( not sure) , I used to have great Kanjee at friend's place.... But they used to use fermented " Torani" ....but the spicing here is superb ..I shall use your recipe..
    Can you post a recipe of Mahura ?
    Hv a nice weekend

    ReplyDelete
  2. Yes..ur right. Kanjee is also prepared with fermented torani...but its just one kind of kanjee. AFAIK...there are three types, the one prepared by me, one prepared from torani and another one prepared with dahi. I will post the recipes for the other two sometime.

    Hv a nice weekend

    ReplyDelete

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