Producer: Mehak Pal Editor: Mohit Bisht
Soak kokums in the water for some time. Now, crush and squeeze the kokums in the water. Strain the water in a bowl. Add coconut milk, and salt and mix well. For tempering, heat some oil in a pan and add mustard seeds, cumin seeds, curry leaves, dry red chilli, garlic cloves, and a pinch of honey. Now, add this tempering to the mix.
Pressure cook broken bajra with some water. Now, make balls of this cooked bajra. In a bowl of drinking water drop these balls. Refrigerate the bowl for a day. Next day take out the bowl from the refrigerator and mash it. Use the water in which it was immersed. Add beaten curd and salt to it. Serve it with fried or raw chillies and shallots.