500 gms kachnaar buds washed and cleaned
2red chili whole
a pinch of heeng
1/2 tsp amchoor
1 ladle mustard oil
1tsp rai powder mixed with 2tsp curd and kept aside for 2hrs(or more as per temp) to risen the flavor of rai
1/2tsp haldi
salt and chilli to taste
cook buds with 1/4 tsp salt and 1/2 cup of water in pressure cooker till one whistle remove from fire on cooling mix well with ladle to little mashy. heat oil in a pan add red chili and heeng when chilies turn brown add haldi and fastly add kachnaa so the haldi doesnt get burnt now add salt amchoor chilli powder mix well and cook for 5-6 min on slow heat on little cooling add rai mixture keep aside covered for 1/2-1 hour so that the flavore of rai is enhanced........serve with chapati, rice pratha...........
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