MEETHA ACHAAR CANADIAN SPARE RIBS, SUN DRIED MANGO, TOASTED KALONJI SEEDS

Ingredients
Pork spare ribs 200 gms
Chopped Sweet mango pickle 20 gms
Chopped ginger 10 gms
Chopped garlic 10 gms
Toasted kalonji seeds 10 gms
Chopped aam papad 10 gms
Corn flour 50 gms
Chopped coriander 20 gms
Salt to taste
Crushed black pepper to taste
Red chilli flakes to taste
Oil 15 ml
Oil for frying

 

Method

  • Boil pork ribs in water for 15 to 20 mins or till tender
  • Dust in corn flour and fry till crisp and golden in colour
  • Heat oil in a pan sauté ginger and garlic
  • Add mango pickle and kalonji along with little water to make thick sauce
  • Add salt, pepper, and chili flakes.
  • Toss fried spare rib well till coated
  • Add coriander
  • Garnish with chopped aam papad

Manish Mehrotra
Corporate Chef
Indian Accent, New Delhi

(Indian Accent Is An Old World Hospitality Concept)
Rinku Madan

Rinku Madan, an acclaimed Gourmand in India, recently completed her studies in Global Journalism at the Harvard University, Massachusetts (Grade A Honors) with the objective to pursue her writing skills in the area of Global Luxury. She had earlier studied at the French Culinary Institute in New York (an affiliate of Culinary Institute of America) to certify in the arena of Food Writing.