Masala Five Finger

This dish can be eaten with roti for a meatless meal. We also use it as the sour for pholourie. Mango, sourie, gooseberry, fat pork and green apple can be used instead. Try it with your favorite fruit and let us know if you like it.

10 green/ half ripe five fingers

5 tbs Masala powder

(Garam or Amchar Massala are fine)

1 head Garlic

3 leaves Chadon Bene (optional/ to taste)

1/2 cup Sugar (to taste)

2tbs oil

3tsp Salt (to taste)

1 small Chilli /Habernero Pepper (to taste)

• Cut up five finger

• Boil in water for about 5 mins

• Drain and put in a bowl.

• Add masala, sugar, salt to five finger and set aside.

• In a heavy pot add oil and garlic when heated, add pepper then add five-finger (don't let the garlic burn). Mix well

• Add enough water to just under the five finger mix or barely cover the surface.

• Lower heat, cover and cook until five fingers are tender and the liquid has evaporated, add more water if needed.

• Taste five finger and add more sugar if the taste is too sour. Adjust salt and pepper to taste as well.