Manje Kael (Knol-khol prepared in onion gravy) recipe
ingredients
1 kg (2.2 lb) Knol-khol (karam) diced
2 tsp (8 g) Salt
3/4 cup (180 g) 6 oz Onions, sliced
6 cups (1 1/2 litre) 48 fl oz Water
10 Green cardamom (choti elaichi)
6 Black cardamom (badi elaichi)
1 1/2 tsp (3 g) Ginger powder (sonth)
4 Cinnamon (dalchini), 1 inch sticks
1 1/2 tsp (3 g) Kashmiri red chilli powder, dissolved in 1/2 cup water
2 tsp (4 g) Turmeric (haldi) powder
1 tsp (6 g) Garlic (lasan), ground
1 cup (200 ml) 7 fl oz Cooked yoghurt
1/2 cup (100 ml) 7 fl oz Dry cockscomb (mawal) flowers, heated with 1/2 cup water extract
1 tsp (2 g) Black cumin (shahi jeera) seeds
2 tsp (8 g) Salt
3/4 cup (180 g) 6 oz Onions, sliced
6 cups (1 1/2 litre) 48 fl oz Water
10 Green cardamom (choti elaichi)
6 Black cardamom (badi elaichi)
1 1/2 tsp (3 g) Ginger powder (sonth)
4 Cinnamon (dalchini), 1 inch sticks
1 1/2 tsp (3 g) Kashmiri red chilli powder, dissolved in 1/2 cup water
2 tsp (4 g) Turmeric (haldi) powder
1 tsp (6 g) Garlic (lasan), ground
1 cup (200 ml) 7 fl oz Cooked yoghurt
1/2 cup (100 ml) 7 fl oz Dry cockscomb (mawal) flowers, heated with 1/2 cup water extract
1 tsp (2 g) Black cumin (shahi jeera) seeds
method
1. Mix the salt with knol-khol; keep aside for 5 minutes, wash and drain. Then fry the knol-khol in oil until light brown in colour. Remove with a slotted spoon and keep aside.
2. In the same oil, fry the onions until light brown. Drain and add to the fried knol-khol.
3. Heat the water in a deep pan and when hot, add green and black cardamom, ginger powder, cinnamon sticks, red chilli water, turmeric powder, and garlic. Bring the mixture to the boil. Add the fried knol-khol mixture and cooked yoghurt.
4. Cook until all the water has evaporated. Add the cockscomb flower extract and stir well. Sprinkle black cumin seeds.
2. In the same oil, fry the onions until light brown. Drain and add to the fried knol-khol.
3. Heat the water in a deep pan and when hot, add green and black cardamom, ginger powder, cinnamon sticks, red chilli water, turmeric powder, and garlic. Bring the mixture to the boil. Add the fried knol-khol mixture and cooked yoghurt.
4. Cook until all the water has evaporated. Add the cockscomb flower extract and stir well. Sprinkle black cumin seeds.
serving amount
serves: 6
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