Pommecythere Kuchela

  • 10 pommecythere
  • 1 head garlic
  • pepper sauce to taste or 2 hot peppers, chopped
  • 2 tbsp salt
  • 1 tbsp olive oil
  • 1/2 cup amchar masala
  • 4 tbsp oil

    Wash and grate the pommecythere. Put the grated pommecythere in a cloth and squeeze out the excess water. Clean the garlic. Set aside two cloves for frying later and blend the remainder. Add the cup of amchar masala to the pommecythere and mix thoroughly then add the garlic, salt and pepper sauce or pepper. Heat the oil over a medium flame. Add the remaining two chopped garlic cloves and let fry for about a minute. Add the pommecythere and let cook until tender. Stir the pot occasionally to avoid burning. Adjust pepper and salt if necessary. Combine all ingredients in a glass bowl and adjust seasonings to taste until you are satisfied. Leave to marinate and serve.

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