The sun-dried version is used mainly in Maharashtrian, Konkan and Gujarati cuisine. When added to food it imparts a pink to purple colour and sweet’sour taste. It is a preferred substitute for tamarind in curries and other dishes.
The sun-dried version is used mainly in Maharashtrian, Konkan and Gujarati cuisine. When added to food it imparts a pink to purple colour and sweet’sour taste. It is a preferred substitute for tamarind in curries and other dishes.
