Fennel Radha Ranis style (Ayurveda)

Name: Fennel Radha Ranis style (Ayurveda)
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 3 Fennel tubers (about 1 kg); 1 red and one green pepperoni; 1 TABLESPOON Ghee (alternatively clarified butter or oil); 1/4 TEASPOON brown mustard seeds; 1/2 TEASPOON ground cumin, coriander, cardamom and cinnamon; 1 Star Anise; 1/2 TEASPOON ground turmeric; 2 knife tip Asafoetida (available in Asian shops); 1 (approx. 500 g) Mango; 7-10 Tbsp Juice of 1 orange (about 100 ml); 1 TEASPOON brown cane sugar; 7-10 Tbsp Salt; 7-10 Tbsp black pepper from the mill

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

3 Fennel tubers (about 1 kg)
1 red and one green pepperoni
1 TABLESPOON Ghee (alternatively clarified butter or oil)
1/4 TEASPOON brown mustard seeds
1/2 TEASPOON ground cumin, coriander, cardamom and cinnamon
1 Star Anise
1/2 TEASPOON ground turmeric
2 knife tip Asafoetida (available in Asian shops)
1 (approx. 500 g) Mango
7-10 Tbsp Juice of 1 orange (about 100 ml)
1 TEASPOON brown cane sugar
7-10 Tbsp Salt
7-10 Tbsp black pepper from the mill

Directions

1
Clean, wash and quarter the fennel. Wash the pepperoni, slit lengthwise, remove the seeds and cut the pod into rings
2
Heat ghee in a large, deep frying pan. Roast the spices in it for about 2 minutes, deglaze with 250 ml water and add fennel. Cover and simmer for 10-15 minutes.
3
Cut the flesh of the mango from the stone. Peel and finely dice the flesh. Mix with orange juice and sugar and puree. Pour over the fennel and simmer covered for another 15-20 minutes. Season with salt and pepper and arrange in bowls. Basmati rice tastes good with it