a nutricious recipe

 

 

Cissus (Pirandai) Chutney

Ingredients

•  Asafotida:    a pinch
•  Black gram Dal:    One teaspoon
• Mustard:    One teaspoon
• Cissus (Bone vine or Pirandai) Tender stems:    8
• Oil to sauté
• Red chilies:    4 - 6 numbers
• Salt:    to taste
• Tamarind: small ball

Method

1. Select fresh and tender stems of Cissus. With a knife remove the hard veins.
2.  Keep the fleshy portions. Cut in to small pieces. heat oil. Add mustard and allow it to splutter. Add black gram Dal, red chilies and Asafotida and stir well. Add tamarind and sauté. Add salt. grind the ingredients into fine paste.