Tagliatelle a la Karonda

Ingredients

• 150 g karonda

• 1 tsp desi ghee

• pinch of hing

• 1/2 tsp kalonji

• 1/4 tsp haldi

• 1 green chilli, chopped

• 1 tbsp jaggery

• 1 cup water

• salt to taste

Method

Cut karonda in two, remove seeds, wash and set aside.

In a kadai, add desi ghee, hing, haldi, kalonji & green chilli and heat on medium flame. Stir the masala for 30 seconds and add the diced karonda and one cup of water and salt. Cover the kadai & cook for 15 minutes on low flame. Add jaggery and boil till it dissolves, and a dash of kalonji oil. Remove and set aside.

Tagliatelle

Ingredients

• 300 g flour

• 3 eggs

• 1 tsp black pepper

• 1 tsp rock salt

• 1 tbsp olive oil

Method

Make a well with the flour and add the eggs in the middle. Mix till the eggs are blended well with the flour to make dough. Knead till dough is soft and do the finger test. Upon pressing down with the finger the dough should rise back up. Cling wrap the dough and set aside for proofing for 30 minutes. Cut the dough into 3 even pieces. With a roller pin, roll each piece to about 12" in length and thickness to about less than 1/2 cm. Using a pasta machine, roll out thetagliatelle and coat it with flour so it doesn?t stick. Boil water, add salt and olive oil, add thetagliatelle. Check to see if cooked; it should have a white uncooked centre (al dente).Remove, strain and run under cold water to stop the pasta cooking further. Bring the karondasauce to a boil, add thetagliatelleand some of the pasta water, allow it to cook further in the sauce, serve hot. Garnish with shaved Parmesan. The tangy & slightly sweet taste of the sauce goes well with the sharp saltiness of the cheese. Spray with kalonjioil before serving.