Oou Khatta

Oou khatta is a very integral part of the Habisa meals consistng of Arua anna, Habisa Dalma and Oou khatta. Oou or elephant apple is added to the Habisa dalma as a souring agent and also made into a sweet-sour relish called  khatta.  Oou, chalta, Owtenga are some of the local names  of the fruit which is grown in semi -tropical humid atmosphere. Elephant apple or Oou is a layered vegetable. Layers needs to be taken out &  separated & skinned before  slicing. But if you know how to cut, prepare and cook them then you will not leave this chance to use them.Oou Khatta

Elephant apple or Oou is native to Asian countries and is  available widely during the winter months. The fruit generally is round in shape and very hard. It consists of several petals which actually are a part of the flower.
Oou Khatta
 Oou Khatta or Elephant apple cooked with mustard paste and jaggery is a condiment that goes perfect with rice. The tangy fleshy fibrous pieces of tender elephant apple coupled with fresh geen chilies and mustard paste and tempered with panch phutan is the ultimate bliss one can experience .
Oou Khatta

Ingredients for Oou Khatta

  • 1 big  Oou/ elephant apple
  • 1/2 cup  Jaggery
  • 1/2 tspTurmeric powder
  • 1 tsp red chili powder
  • 1 sprig curry leaves
  • 1 tsp Panch Phutan (A mix of cumin, mustard, fenugreek, fennel and kalonji in equal proportion)
  • 2 Whole dry Red chilly
  • 2 tbsp Oil
  • Salt to taste
  • 1 tbsp mustard seeds
  • 2 to 3 green chillies
  • 1 1/2 cups water

Process

  • Remove the petals of the Oou. Cut the petals into thinner pieces.
  • Make a paste of mustard seeds, green chilies and dilute it with water.
  • Heat oil in a pan and add panch phutan to the pan and let it splutter. Add dry red chilly and curry leaves and saute for a few seconds.
  • Add Oou, turmeric powder,salt and cook for  4 to 5 minutes at mediun flame, till they are soft. Add water with mustard paste,cover with lid and wait till it boil(approximately 3 to 4 minutes).
  • Add Jaggery, chili powder and cook till jaggery melts and the water is reduced to the desired consistency . Take it out after one minute.
  • You can keep this khatta in refrigerator for few days.
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Oou Khatta-A sweet & sour gravy with elepant apple
Instructions
  1. Remove the petals of the Oou. Cut the petals into thinner pieces.Make a paste of mustard seeds, green chilies and dilute it with water.
  2. Heat oil in a pan and add panch phutan to the pan and let it splutter. Add dry red chilly and curry leaves and saute for a few seconds.
  3. Add Oou, turmeric powder,salt and cook for  4 to 5 minutes at mediun flame, till they are soft. Add water with mustard paste,cover with lid and wait till it boil(approximately 3 to 4 minutes).
  4. Add Jaggery, chili powder and cook till jaggery melts and the water is reduced to the desired consistency . Take it out after one minute.
  5. You can keep this khatta in refrigerator for few days.

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