Baked sweet potato and jackfruit seeds with raw tamarindBy Published: January 6, 2014
For 4 person you will need 2 big sweet potatoes (misti aloo), 5 to 6 jackfruit seeds (kathaler dana), and 1 Indian olive (jolpai) or 2 raw tamarind with shell (kancha tetul) if jolpai is not available. Indian olive or raw tamarind are a popular seasonal choice of tangerine taste buds, its smell can also make one's mouth water, and kasundi will give a spicy blast in the dish.
Prep time: 5 min | Cook time: 10 min | Total time: 15 min
Yield: 200g (4 servings) | Serving size: 1 tbsp | Calories per serving: _
Ingredients: Misti aloo - Sweet potatos: 2 small , kathaler dana - jackfruit seeds : 5 to 6, jolpai or kancha tetul / Indian olive or raw tamarind with shell: 1 to 2, salt to taste, a dash of mustard oil: 5 ml
- Pierce each sweet potato several times with a fork. Keep all vegetables nearer to the fire while cooking other foods, keep them close to the flame, let your cooking be done. Now check vegetables if all of them are properly baked or not, roast on fire until done.
- Peel off the sweet potatoes, jackfruit seeds and tamarind (kancha tetul) and take the tamarind seeds out.
- Mix all with 1 teaspoon mustard oil, salt and kashundi (bengali mustard chutney). Enjoy with steamed hot rice. ...
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