INGREDIENTS
raw papaya 1 kg
chilli pdr. 1 tsp
mustard oil 150 gm
aniseed 1 tsp
ginger 50 gm finely chopped
asafoetida 1/2 tsp
turmeric pdr. 1 tsp.
salt to taste
METHOD
peel & chop papaya.
put it in a saucepan with enough water & boil on low flame for 4-5 minutes.
throw the water in which papaya was boiled, dry the papaya pieces in the sun for a day.
heat oil, add asafoetida, ginger, aniseed, chili pdr. turmeric pdr. & salt fry for a minute, turn off the heat.
set aside to cool.
when the papaya pieces are dried, put them in a clean, dry jar.
pour the oil in the jar, keep it in the sun covered for 3-4 days.
shake well daily.
use it after 8-10 days.
raw papaya 1 kg
chilli pdr. 1 tsp
mustard oil 150 gm
aniseed 1 tsp
ginger 50 gm finely chopped
asafoetida 1/2 tsp
turmeric pdr. 1 tsp.
salt to taste
METHOD
peel & chop papaya.
put it in a saucepan with enough water & boil on low flame for 4-5 minutes.
throw the water in which papaya was boiled, dry the papaya pieces in the sun for a day.
heat oil, add asafoetida, ginger, aniseed, chili pdr. turmeric pdr. & salt fry for a minute, turn off the heat.
set aside to cool.
when the papaya pieces are dried, put them in a clean, dry jar.
pour the oil in the jar, keep it in the sun covered for 3-4 days.
shake well daily.
use it after 8-10 days.
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