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Showing posts with label Habis dalma. Show all posts
Showing posts with label Habis dalma. Show all posts

Thursday, October 24, 2013

Aau (Oou) Khatta

Ouu or Dillenia indica is an exotic looking fruit that is found in Asia ( Sri Lanka, India and Bangladesh). Even in India it grows only in the states of Orissa, Bengal, Karnataka, Andhra Pradesh and Assam. It bears fruit in the winter months.

Oou khatta is a very integral part of the Habisa ( Kartika Masa Sombar ) meals. It is added to the Habisa dalma and also made into a khatta ( sweet-sour gravy ). This fruit is said to possess medicinal properties and is touted to be good for diabetics. It is rich in phytochemicals and has anti-inflammatory benefits.

Preparation Time - 30-35 mins

Ingredients - 1 Oou/Aau (elephant apple), 1 tsp cumin seeds, 1 tsp mustard seeds, 2 dry red chillis, salt to taste, 1 cup sugar, 1/2 tsp turmeric, 1/3 tsp chilli powder, 1/2 tsp roasted cumin-chilli powder, 1 tsp pancha phutana, 3 tsp cooking oil, coriander/freshly grated coconut for garnishing.

Preparation - Pull away and cut the green petals of the oou ( Need to be careful during this as the liquid that oozes out is quite slippery ). Peel the outer skin and cut into long strips about 1 cm wide. Use a pestle or small stone to slightly crush the pieces.

Grind the mustard and cumin seeds into a smooth paste.

Cooking - Boil 3-4 cups of water with salt and turmeric. Add the crushed Oou pieces to this and boil for 5 mins. Drain off all the water and keep aside. (This takes care of the bitterness/astringency if any )

Heat the oil in a wok. Add the pancha phutana and broken red chilli. Allow to splutter.

Add the boiled Oou pieces to the wok and fry for 3-4 minutes. Add the mustard-cumin paste and fry for 1 minute. Add 2 cups of water along with salt, turmeric and chilli powder. Cover with a lid and allow to cook on medium flame for 10-15 minutes. ( Keep checking in between and add more water if required )

Add the sugar and cumin-chilli powder. Cook till the sugar dissolves into the gravy.

Garnish with grated coconut/coriander leaves. Serve with Arwa bhata - Dalma or Bhata - Mutton Curry.

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