Cordia myxa

Name: Cordia myxa
Total time: 1800 s
Yield: 3 people👨👧👧
Cuisine: Indian
Ingredients: 500 gm cordia myxa; chopped raw mango medium sized; table spoon turmeric powder; TABLE SPOON RED PEPPER 🌶 POWDER; 2 table spoon coriander powder; SALT 🧂; 3 table spoon cooking oil

👑ADV. POOJA🤴 RAJVANSHI ⚖ @Rajvanshiskitchen333

This is a seasonal vegetable and gives good taste and make happy atmosphere in afternoon lunch of summer season when raw mango panna is also added in lunch menu.
There are some key 🔑 points 👉
This can keep it for 2days by keeping it in refrigerator. 👌👍
(1)Not to be boiled more than 2 minutes, can be called as semicooked.
(2)It's stickiness can be removed when beating and crushing by serving spoon .
(3)LAST BUT NOT LEAST 😍🌼🌸🥰🌷🌻🌺
USE CHOPPED RAW MANGO IN IT TO MAKE IT MORE DELICIOUS 😋 👌👍
😋 👩‍🍳🥘😍🧡🥀🥰🌼🌸🌷🌻🌺👌👍

👑ADV. POOJA🤴 RAJVANSHI ⚖ @Rajvanshiskitchen333

Saved

Ingredients

30 minutes 🕑

3 people👨‍👧‍👧

500 gmcordia myxa
chopped raw mango medium sized
spices
table spoonturmeric powder
TABLE SPOONRED PEPPER 🌶 POWDER
2 table spooncoriander powder
SALT 🧂
3 table spooncooking oil

Saved

Steps

30 minutes 🕑

1

Take cordia myxa remove its twigs etc and wash it properly.
2

Put in pan with water to boil,when water in the pan boils keep it on medium flame 🔥 for 2 minutes,then remove the pan from heat.
3

After cooling, remove its seeds.
4

Take a pan add cooking oil in it. Till heated put cordia myxa and Chopped raw mango, and then sprinkle coriander powder, red pepper 🌶 powder, turmeric powder and salt 🧂 on it.
5

Mix it well with the help of serving spoon.
6

Put a lid on it
7

Stir it after regular intervals of time.
8

Open it,and stir it while also crushing and beating with the help of serving spoon. To remove its stickiness.
9

Cook it on medium flame openly (without a lid) along with stirring for 2 minutes.
10

Now dish is ready 😋 ENJOY with daal and chawal or daal and roti 👩‍🍳😋🥘🥀🥰🌼🌸🌷🌻🌺💐👌👍

Saved

Cooksnaps

Saved

👑ADV. POOJA🤴 RAJVANSHI ⚖ @Rajvanshiskitchen333

on April 18, 2023 16:39

I'M ADV.POOJA RAJVANSHI ⚖ MSC ZOOLOGY 🦁🐒🦚🦜🦢🦅🕊🐞🦋🐌🐚🐛🐠 AND LLB ⚖I joined cooking classes course from JAGAN POLYTECHNIC INSTITUTE WHERE KAMLESH MAM TAUGHT ME LOVINGLY.There are 2 types of food, I'm cookingI'm using (1.) SIMPLE METHODS i.e. less SPICES and SEASONINGS for maintaining NATURAL TASTE of FOOD and VEGETABLES so DISHES HAVE THEIR NATURAL TASTE ,BUDGET FRIENDLY AND TIME SAVING ⏲.BUT(2.) FOR SPECIAL DISHES EXAMPLE PANEER, NAVRATN KORMA, KOFTAS, PANEER DO PYAJA etc.(3.) FOR NEED OF SOME DISHES EXAMPLE STUFFED CAPSICUM, STUFFED BRINJAL, PEAS TOMATO🍅 CURRY, BHINDI DO PYAJA etc.FOR SUCH SPECIAL DISHES I'M USING SEASONINGS AND HEAVY GRAVY FOR MAKING FOOD.I'M YOUR FRIEND POOJAINVITES YOU 🥰🧡⚘💐👍AND WELCOMES YOU🥰🧡🌹💐👍 TO MY PROFILE AND LET'S ENJOY WITH ME AND MY DISHES 🥰🧡🌸🌺🌹⚘💐👍MY SLOGANS 🥰🌸🌺🌹💐COOK FOR LOVE ❤ 😍 💖 ❣ 🥰🌹💐COOK WITH LOVE ❤ 😍 💖 ❣ 🥰🌹💐WITH LOVE AND REGARDS 👩‍🍳🥘 🥰🧡⚘🌺🌹🏵🌻🥀🌺🌹💐👌👍👩‍🍳🥘🍚🍽🌼🥀🌷🌸😅🤣😂😍🧡😍🥰👨‍👩‍👦‍👦🧡😍🥰👌👍