Kappa: 1 kg.
Clean kappa and put it in cooker with water and after 2 whistle switch off fire and (cooking depends on the type of kappa) put cooker under running water and let the steam go. Put in 1 tsp salt and let it boil for a min. Strain the water. Serve hot with chutney.
Grind coarsely green chilies and shallots either in a stone grinder or in chutney bowel of mixer. Mix with salt and coconut oil. Serve with hot kappa.
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