OOU Khata

Know what you eat:

It is an evergreen large shrub or small to medium-sized tree growing to 15 m tall. The leaves are 15–36 cm long, with a conspicuously corrugated surface with impressed veins. Its branches are used to make good firewood. The flowers are large, 15–20 cm diameter, with five white petals and numerous yellow stamens. Its characteristic round fruits are large, greenish yellow, have many seeds and are edible. The fruit is a 5–12 cm diameter aggregate of 15 carpels, each carpel containing five seeds embedded in an edible pulp.[2][3]

The fruit pulp is used in Indian Cuisine in curries, jam, and jellies.[2]

It is known as outenga (ঔটেঙা) in Assamese, chalta (চালতা) in Bengali, ouu (ଓଉ) in Oriya

Boil 50 gms of crushed Elephant apple bark in 250 ml of water for 30 minutes. Strain and drink the extracts, thrice daily for a week. The symptoms of Common Cold are resolved in a week.

Ingredients

Oou – 250 gm (Clean the oou and cut into small long pieces)

Jaggery – 1 cup grated

Chili Powder – ½ tsp

Curry Leaves -1 handfull

haldi – ½ tsp

Oil-1tblsp

cumin/ Mustard Seeds- 1tsp

Ani Seeds – ½ tsp

Ginger grated- 1tsp

Dry Chili - 2-3 pieces

Bay Leaf – 1

Salt as per the  taste

Roasted jeera powder-1tsp

Grated Coconut for garnishing -1/2 cup

Method:

Take a pan add the oou pieces with salt and water. Boil it for 5 min.

When oaus are properlycooked remove from flame, drain all the water, keep aside.

Heat oil in the same pan. Crackle mustard –cumin seeds, ani seeds . Add  curry leaves, bay leaf and dry chillies. Then add grated ginger, haldi& chilli powder to oil.stir for some time. Then add  oou pieces and stir well. Add 1 cup of water to it. Add grated Jaggery  and stir well.

Cook for another 5-7 min till the gravy forms a thick consistency. Add cumin powder  & grated coconut .Stir it and cook it for another 1 min. Remove from flame ,your oou khata is now ready to serve and goes well with rice.

Sending this to  Ammaji Recipes: Cooking "Without Onion & Garlic" event