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Fig in coconut sauce
by Sharmila Sinha
This traditional Bengali cuisine made from raw figs is high in energy. It is served to the jamai (son-in-law) on the jamai shosti, which falls in mid-June. The recipe is also an ideal source for various minerals like potassium, magnesium and calcium. It is also an enriching source for vitamin A.
• 500 gms of fresh raw figs
• Handful of horse gram, soaked overnight.
• ¼ th teaspoon – cumin seed
• Clarified butter – 1 tablespoon
• Ginger paste – ½ teaspoon
• Salt and sugar to taste
• 1 table spoon milk
• Garam Masala (½ teaspoon of pounded cardamom, cinnamon clove, cumin seeds, 1 small bay leaf ).
Cut figs in quarters. Then scrape out the seeds properly so that no residue of the seeds remains.
Now chop the pieces fine. Dip the cut fig in water added with a little salt and turmeric.
Dip it for 15 minutes and then strain out the water. Break the coconut into two. Grate the coconut.
Now boil the horse gram until it is soft.
In a pan boil the chopped fig. When semi-cooked squeeze out the water. Take a teaspoon of clarified butter (ghee) when hot add cumin seeds.
When they start to crackle then add ginger paste. Stir it. Now add coconut and stir again. Now add the figs and fry.
When the vegetable starts to leave the sides, add milk and coconut water (optional).
When the milk and the water get absorbed with the fig, add rest of the clarified butter and stir. Pour it in a bowl. Sprinkle garam masala on it.
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