Ukde Peja with Ghee , Limbiya Kanchi n Kukka Upkari

Ukde Peja with Ghee , Limbiya Kanchi n Kukka Upkari 

Limbiya Kanchi /Brined Lemon pickle adding Terrace Grown Bush Pepper Bunches . 

• Lime - 5, Huge ones 
• Green Chillies - 8 to 10
• Fresh Tender Green Pepper Bunch- 4 to 6  
• Ginger - 1 , 4 inch piece 
• Rock Salt - 5-6 tblsp  , can add more as required . 
•  A  clean glass jar or any non-reactive container-1 

Method

Sun dry lemon , green chilly , Tender Green pepper bunches n  Ginger for an hour or two . 

Chop the lime into 8 pieces .

Slit green chilly 

Peel the skin of ginger n finely chop into bits . 

In a clean dry glass jar or Bharnee add chopped lemon, slit green chilly, finely chopped ginger , tender fresh green pepper bunches n rock salt . Close the lid of the glass jar n place so for nearly two weeks ..Once in two days shake the jar or gently mix it with clean moisture free spoon at night . 

Kanchi tastes good after its completely brined n takes around 2  to 3 months for wholesome taste . 

It has a shelf life nearly for an year , when done with care . 

Kukka Upkari ( Chinese Potato stir fry )

• Kukka/ Chinese Potato.. 1/2 kg
• Dry red chillies- 6 or according to the spice 
• Oil-3 tsp
• Mustard seeds-1 tsp
• Grated coconut- 1/2  cup ( finely grated ) 
• Water as needed to cook 
• Salt to taste 

Method
Wash the Chinese potatoes well , n remove the mud on it ... Put it in a shack cloth n beat it well . This helps in easy removal of the skin . Put them in water n scrap the extra skin with a knife or backside of the spoon . 

Chop them into longish  pieces.

In a kadai add oil n splutter mustard seeds , add torn dry red chillies, add chopped chinese potato pieces along with little water n salt .Cover n cook well till done .Add grated coconut , stir well .