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Thursday, February 9, 2017

Karamanga Khatta ( Star Fruit Curry from Odisha )

The outer. The inner. And a whole journey to encompass the voyage from the former to the latter. If seeing (the external) is believing, then knowing (the inner) is taking it to the next level of awareness. From the Western values of consumerism to the Indian values of spirituality, the differences between the two worlds could not have been more stark. And somehow this difference in approach crops up in the most mundane of things that we come across in everyday life.

Yeah. Something as mundane as the way we treat an ingredient like starfruit ! While the Western world is more than happy to use it as a pretty accessory to garnish those tempting fruit punches or even salads, the Eastern world makes good use of it's nutrients . From being made into juices to being candied or even curried, starfruit finds quite a lot of takers in this part of the world. 

Ofcourse, not to forget the fact that it is one of the most sought after 'food cravings' when it comes to pregnant women. But it is not just the tangy and slight sweet flavor that makes it such a hit during pregnancy when the changing hormones tend to play havoc on the taste buds. Nutrients in starfruit are believed to improve immunity and regulate the female hormones. Plus, those digestive juices are good for the guts and the stomach which tend to get sluggish during those nine months of gestation.

Here, I am sharing the recipe for a very simple starfruit curry that we usually prepare in Odisha. It is easy to prepare and low in calories. Read on -






Preparation Time - 25 mins

Ingredients - 

  • 4-5 Lightly ripened Starfruits
  • 1 tsp mustard paste 
  • 1-2 garlic flakes 
  • a sprig of curry leaves
  • 1-2 dry red chilis
  • 1/4 tsp pancha phutana
  • 2 pinch turmeric power
  • 1 tsp oil
  • salt to taste
  • 3-4 tsp sugar (or as per taste)

Preparation - Cut the starfruit across the length into pieces about 4-5 mm thick. 

Dissolve the mustard paste in about 1 cup water and let it stand for 10 mins.

Cooking - Heat the oil in a wok. 

Add the broken red chilis and pancha phutana. Once it starts spluttering , add curry leaves and crushed garlic. Saute for 20 seconds.

Add the starfruit pieces to the wok, sprinkle a little salt and saute on medium high for about 5 mins.

By this time the solids in the mustard paste would have settled down at the bottom of the cup. Carefully pour this water into the wok while still retaining the solid residue in the cup.

Add another cup of water to the wok. Sprinkle the turmeric powder and adjust the salt. Bring to a boil and then let simmer (covered) for 10-15 mins.

Finally add the sugar and let it just dissolve.

Remove from the heat.

Serve at room temperature. Best with steamed rice .


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