dried red chilli

Char kway teow is one of Malaysia's best-known culinary exports, says Shannon Harley.

Char kway teow

Dragon & Phoenix dried red chillies

red chilli, chopped

Asian (red) eschalots, chopped

garlic cloves, chopped

tbs Yeo’s light soy sauce

tbs Lee Kum Kee dark soy sauce

tbs Squid Brand fish sauce

tsp caster sugar

tsp white pepper

(80 milliliters) sunflower oil

green prawns, peeled (tails intact), deveined

fishcake (from Asian supermarkets), thinly sliced

lap cheong (Chinese sausages), thinly sliced

fresh rice noodles

eggs, lightly beaten

(160 grams) bean sprouts

garlic chives,

Lime cheeks and thinly sliced red chilli

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#fruits Have you ever tasted this wonder fruit? If no, you should pluck next time when you see in your vicinity and should enjoy it and feed all the goodness to your body. When we were young, it was our pass time, while walking towards school. We would pluck all these edible different berries though we never knew the goodness that we were getting form these. Traditionally, in our region these berries are not at all used in cooking. As I know, it is used only in Tamilnadu in a dry form, after soaking it in buttermilk and sun drying. Normally these dried berries are made into sweet and tangy curry called Vathal Kuzhambu and I tried the fresh berries to include in my regular Pongal Gojju, as a side dish. Black night shade has many names and these berries also known as Ganike hannu, Kakke hannu, chavi hannu in Karnataka. Manathakkali, Sukkuti in Tamil. Nakoi in Hindi. Black Nightshade (solanum nigrum) is sometimes confused with Deadly Nightshade (Atropa belladonna) of which berries grow individually and in this we see a bunch formation of berries. It has a whole lot of health benefits. It is a major sauce of anti-oxidants and more over anything else, it is pesticide free and free of cost :The For me it is a gift of mother nature. I have not potted the plant and it is growing wildly in my garden and feeding me with greens and berries. This time, I have added these berries in my usual side dish, which I prepare for Pongal and liked it as well.

Ganike hannu Gojju, side dish for Pongal / Black nightshade fruit curry:

-Ganike Hannu (I have used black as well as green unripe one)

gooseberry size-Tamarind

As needed Jaggery -

spoons-Sambar powder

Rice flour

table spoon -Sesame Oil / any cooking oil

teaspoon- Fenugreek seeds

tea spoon -Hing

teaspoon- Mustard

teaspoon- Cumin

-Dried Red chilli

spring-Curry leaves

Soak tamarind in a cup of water.Wash berries and keep it ready.

Keep the vessel for seasoning, heat oil, first fry fenugreek seeds.

Splutter mustard, cumin, hing, chilli and curry leaves and drop berries and fry until it wilts.

Add tamarind water, salt, jaggery (jaggery should be little more)

Boil until berries are cooked and soft. Time to add Sambar powder.

Mix rice flour in a ¼ cup of water, mix and pour it into the curry.

Boil this nicely, until top of the curry looks glossy. In the meantime, adjust and add salt, jaggery or sambar powder if needed.

Serve this Gojju with Pongal as a side dish or you can have it with white rice as well.
It is a sweet, sour and Hot in taste and pairs very well with Pongal.

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Char kway teow

Ganike hannu Gojju, side dish for P...

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