Kamranga recipe with gravy.
Assalamu Alaikum/Hello
Friends of my CCS Community.
I'm @tuhin002 from Bangladesh.
To make it, you first need to take the required amount of kamaranga. Currently, the kamaranga season is going on, it can be said that it is quite kamaranga at this time of the year. And at this time, kamaranga tastes very good to eat. However, you can take the required amount of kamaranga. And these kamaranga must be washed very well with clean water before cutting. You have to take care that there is no dirt in it.
After cleaning them, you have to cut them into nice round pieces with a sharp knife or scissors. While cutting, you have to pay attention to the seeds inside them and separate them. However, it is better if you cut them very thinly because if you cut them thinly, the spices mix well in them. And when mixed like this, it also tastes great.
Once all the cutting is done, it is time to add the spices. You must use salt and pepper here. Also, if you think it will be more delicious, you can add a little mustard paste along with it. However, it must be said that adding mustard paste enhances the taste even more. Then mix them together very well. Be careful not to add more than the prescribed amount.
And thus a delicious dish is made with the combination of kamranga and sour. Those of you who have eaten this delicious dish know how beautiful it tastes and those of you who have not eaten it yet should try it. But try to make sure that the kamranga are ripe, ripe ones are more fun to eat. Until then, see you again with a new post, may Allah Hafez bless you.
👨🦰আমার নিজের পরিচয়👨🦰
I am Abul Bashar Khairul Alam Tuhin. I was born on 11 April 1995. My home is Meherpur District, Gangni Police Station, Jugir Gofa Village. i am married Currently I have a son. I completed my graduation from Rajshahi New Government Degree College. My best wishes and congratulations to you. I have shared my own identity with you in a short form. Everyone pray for me. I wish you all the best.
An interesting recipe with the Kamranga fruit. In my country, we call it "star fruit," "French tamarind," or "carambola."
I've tried it unripe, and it's quite acidic. Here, we usually wait for it to ripen enough and take on a deep yellow color, almost like curry or saffron, and then it becomes sweet.
We eat it neat as a fruit, blended into juices, and sometimes in salads and desserts. I'm going to try your recipe, which is more like a salad; I've never eaten it with salt, pepper, and mustard powder.
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