Basic Surti Ponkh Recipe
by Tarla Dalal
5/5 stars 100% LIKED IT
This recipe has been viewed 539 times
In Gujarat, farmers who grow jowar or white millet keep watching their crops in the winter to spot that special stage where the seeds are juicy and tender!
Known as ponkh, these young and tender jowar seeds are a unique seasonal and regional specialty. No wonder, the people get so excited about it.
They even throw parties and invite their near and dear ones to come and have a taste of the young seed. The ponkh is usually harvested and cooked right away. It can be roasted, or cooked in other ways.
Surti Ponkh is a delicacy made by combining ponkh seeds with a rare combo of ingredients like sev and sugar balls, pepped up with some tangy lemon juice too.
It tastes better when sautéed in butter but if you prefer to use the ponkh as it is, you may do so. This is a must-try delicacy!
Also do try Ponkh Bhel .
- Heat the butter in a broad non-stick pan, add the ponkh and sauté on a medium flame for 1 to 2 minutes.
- Transfer to a deep bowl, cool slightly, add all the other ingredients and toss well.
- Serve immediately.
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.