kachryaa – so quick n simple!

When you feel like adding a little extra zing to your everyday meal…or you are simply bored of making the ‘same old dish’ from veggies like raw banana, yam, brinjal (eggplant), potato or even pumpkin, kachrya can come to your rescue. That too in a jiffy…

Most regions in India have a variety of this dish. The recipe below is the way it is made in our part of the world.

Ingredients:

  • Any one or more of the following vegetables : Raw Banana, Yam, Potato, Pumpkin or Brinjal (the large variety only). Wash, peel and cut into thick slices (about quarter inch thick) – squarish/rectangular in shape – About 10-12 slices
  • Turmeric (Haldi) – 1/2 tsp
  • Red Chilli Powder – 1 tsp
  • Asafoetida (Heeng) – qtr tsp
  • Rice Flour – 2 tablespoons
  • Salt – about 1/2 tsp
  • Oil – as required

Procedure:

Add the salt to the vegetable slices and keep aside for 10 minutes. Drain most of the water that gets formed – leaving about 1 tsp of the water with the slices.

Add in the turmeric, chilli powder and asafoetida, mix well and again leave aside for 10-15 mins.

Take rice flour in a plate, roll each slice of the marinaded veggie slice in the rice flour till it is completely coated. Dust the slices so that no thick lumps of rice flour cling to the slices.

Heat 2-3 tsps of oil on a tava (flat pan) and shallow fry the rice flour-coated slices. Cover the tava with a lid and fry on low heat. Usually you can fry about 5-6 slices in one lot (tho it depends on the size of the slices). Turn over the slices after about 5 minutes, when one side of the slices gets done. At any stage, add a teaspoon or two of oil along the sides if you find the oil is not enough – especially after you turn the slices over.

Its important you don’t “hurry up” – let one side get done completely before you turn the slices. Its not a good idea to keep repeatedly turning the slices on the tava – they end up absorbing a lot of oil, rather unnecessarily.

Serve hot. Goes really well with Daal-rice, Solkadhi-rice or even Chappatis/ Rotis.  Kachrya can be rustled up at the last minute for a meal – and always end up adding that “little extra” to make a meal interesting 🙂

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