While people in Indonesia make a healthy breakfast-drink using Elephant apple ,in eastern India this fruit is generously used making curries, chutney etc.
“Oou” ,”chalta” ,”owtenga” that’s how this tree is recognized in local names in India which is grown in semi -tropical forests in deep soil and humid atmosphere.
There are many recipes from my Granny cook-box using Oou ,those i have been cherished so far. We use the soft or hard outside petals in preparing a dish .Women in villages use the gelatinous pulp surrounding the sepals as a raising agent to ferment rice batter quickly for it’s acidic nature.
Yesterday Mom made such a fluffy rice pancake in breakfast using this pulp .God has given all natural solution for the food science to work. Isn’t so magical ?
Today sharing recipe of a chutney from Mom’s kitchen which goes perfect with rice.Use soft unripe elephant apple for this.
The key ingredient to this delicious dish is “Paanch Phoran” or the Indian Five Spice.Below is the picture of that ,where cumin,fennel seed,black mustard seed,fenugreek seed and onion seed are mixed in equal proportion.