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TRADITIONAL CUISINE OF ODISHA

Pani Kakharu Sakara


Pani Kakharu Sakara

About the Recipe

The 'Sakara' group of recipes in Odia cuisine refer to a dish with sweet and sour taste. Tamarind and sugar is used to generate such a taste. It's a unique kind of dish popular especially in the Ganjam district of Odisha. But the vegetable involved, in jut not confined to Pani Kakharu (white gourd). It may be tried with several other vegetables also.

Ingredients

1 cup chopped white gourd (pani kakharu)
1 table spoon panch phutan (pancha phutan)
(panch phutan: cumin+mustard+nigela+fenugreek+aniseed)
½ cup grated coconut (nadia kora)
½ cup tamarind water (tentuli rasa)
½ cup sugar or jaggery (chini / guda)
curry leaves (bhursunga patra)
4 dried black-gram chunks (baddi)
2 red chillies (sukhila lanka)
2 teaspoon pickle masala (achar masala)
1 table spoon cooking oil (tela)
salt to taste (luna)

Method

Heat oil in a pan. Then add the pancha phutan, curry leaves and baddi. After the baddi turns brown add chopped white gourd. Also add pickle masala, sugar/ jaggery and salt. Fry for a while. Then add water. Cook until the white gourd becomes soft. Top it with grated coconut. Boil for two more minutes. Pani kakharu sakarara is ready to be served

Contributed by

Geetanjalee Mohanty



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