Starfruit or Carambola sweet and
spicy pickle or Goan goad meil recipe that I am sharing today is yet another
traditional Goan recipe. Ever since we decided that we will give healthy food
to our kid, we have started making jams, preserves and chutneys at home. For breakfast
every morning she needs something along with chapatis.
She does not like heavy masala
stuff. So I make different types of things which have no preservatives like mangojam or banana halwa. I have reduced giving her readymade store bought jam as
they are loaded with loads of sugar which is not so good for health.
In Goa we make this Goad meilwith raw mango, hog plums or starfruits and they can be preserved for a long
time. My daughter loved this Goad meil and said that it was superb to have with
her chapatis. The sweetness of jaggery and spiciness of other spices makes this
pickle or chutney a winner in its own way.
In Goa, hardly anyone eats these
starfruits. They grow in abundance in our backyard and no one even looks at
them. The other day hubby found these in the local super market and got them
home. They were quiet expensive and I did not want to waste them. So I made
this yummy pickle or chutney. Try this recipe and I am sure you will love it.
Ingredients: Prep. time: 30 Min's, Makes: 1 bottle
10 starfruits
2 cups jaggery
2 tsp mustard seeds
1 tsp black pepper seeds
1 tsp asafeotida/hing
½ tsp methi/fenugreek seeds
1 tsp red chili powder
2 cups water
Salt to taste
1 tbsp sugar
Procedure:
Wash the starfruits, peel the sharp edges from the 5 pentagonal sides and cut into ½ inch pieces.
Cut the green chilies into 2 cut horizontally.
In a pressure cooker, add the chopped starfruits, green chilies and 1/2 cup water. Cook for one whistle and switch of the gas.
Side by side, mix the jaggery into 1 cup water and keep aside.
For the tempering with masala, take a tadka pan. Add 1 tablespoon oil and let it get heated for 1 minute. First add the asafoetida, then add fenugreek seeds, then add black pepper seeds and lastly add the mustard seeds and let the mustard seeds flutter. Switch off the gas.
When this cools, crush the mixture with a mortar and pestle. Keep this aside.
Take a deep bottom pan and mix the jaggery mixture along with the water with the starfruit mix from the pressure cooker. Switch on the gas and let it simmer on low flame.
Continue to cook till the mixture gets reduced to 1/2 by stirring occasionally to avoid burning.
Add 1 tablespoon sugar and red chili powder.
Adjust salt.
Add the ground masala for tempering and stir well.
Also try different types of homemade pickles, jams and chutneys.
For more interesting posts of this type follow Raksha's Kitchen on Facebook | Twitter | Instagram | Pinterest10 starfruits
2 cups jaggery
2 tsp mustard seeds
1 tsp black pepper seeds
1 tsp asafeotida/hing
½ tsp methi/fenugreek seeds
1 tsp red chili powder
2 cups water
Salt to taste
1 tbsp sugar
Wash the starfruits, peel the sharp edges from the 5 pentagonal sides and cut into ½ inch pieces.
Cut the green chilies into 2 cut horizontally.
In a pressure cooker, add the chopped starfruits, green chilies and 1/2 cup water. Cook for one whistle and switch of the gas.
Side by side, mix the jaggery into 1 cup water and keep aside.
For the tempering with masala, take a tadka pan. Add 1 tablespoon oil and let it get heated for 1 minute. First add the asafoetida, then add fenugreek seeds, then add black pepper seeds and lastly add the mustard seeds and let the mustard seeds flutter. Switch off the gas.
When this cools, crush the mixture with a mortar and pestle. Keep this aside.
Take a deep bottom pan and mix the jaggery mixture along with the water with the starfruit mix from the pressure cooker. Switch on the gas and let it simmer on low flame.
Continue to cook till the mixture gets reduced to 1/2 by stirring occasionally to avoid burning.
Add 1 tablespoon sugar and red chili powder.
Adjust salt.
Add the ground masala for tempering and stir well.
Also try different types of homemade pickles, jams and chutneys.