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!
- 2 cups cape gooseberry
- 1 tsp ginger Grated
- curry leaves handul
- 1 tsp chilli Powder
- 1 red chilli Dry
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!
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