Taka Tak Masti

Ingredients: 4 - Bhavnagari Mirchi (Bhavnagari Chilies) 2 - Lemons 2 - Carrots 1 tsp - Adrak (Ginger), grated 2 tsp - Lehsun (Garlic), grated 3 - Amla (Indian Gooseberry) 2 tsp - Besan (Gram Flour) 2 - Mooli (White Radish), including the leaves ½ tsp - Lal Mirch (Red Chili) Powder To taste - Jeera (Cumin Seeds) ½ tsp - Kalaunji (Nigella Seeds) ¼ tsp - Hing (Asafoetida) 4 tbsp - Sarson ka Tel (Mustard Oil) To taste - Salt ½ tsp - Rai (Mustard Seeds) Method: 1. Mix besan, some of the chopped carrot, mooli leaves, lal mirch powder, hing and kalaunji. 2. Add half the grated adrak and half the grated lehsun, jeera and water and mix well to make a smooth batter. 3. Heat a little sarson ka tel in a pan and spread the batter on it to make a thick pancake. Turn over and cook till both sides are done. 4. When the pancake is done, remove from flame. 5. In another pan, heat sarson ka tel and sauté whole amla in it till the tangy bitter flavor is reduced a little. 6. Using a knife make four slits in the top of the amla and pull apart gently to form a flower. 7. Slice some more carrot and mooli and sauté it in sarson ka tel. 8. Add the remaining adrak, lehsun, rai and a little jeera. 9. Add grated amla and sauté 10. Stuff it in the cored amla. 11. Make a side salad with sliced mooli, carrot. 12. Heat rai, jeera and sarson ka tel and pour over the salad. 13. Squeeze a little lemon over it and serve with the pancake and stuffed amla.