Cape Gooseberry or Rasbhari Chutney
Cape Gooseberry aka rasbhari chutney is very popular at home with parantha and dosas. The hint of ginger and panch phoran give it a sharpness that balances the sourness of rasbhari!
Ingredients
- 2 cups cape gooseberry
- 1 tsp ginger Grated
- curry leaves handul
- 1 tsp chilli Powder
- 1 red chilli Dry
Instructions
- Heat oil in a heavy bottom pan or kadhai. Once the oil is hot, add panch phoran seeds, dry red chilli and curry leaves. Saute for 2 minutes.
- Add the cape gooseberry chopped into two and saute in high for 2 mins. Add grated ginger, salt and chilli powder and a little water (2 spoons or so).
- Cook till the cape gooseberry has become soft but not mushy.
- Serve with hot parantha or dosa. My personal favourite is to eat it with ajwain and namak ka parantha!
Notes
Tried this recipe?Let us know how it was!