BY CHEF SURAJIT BANERJEE
EXECUTIVE CHEF
MARASA SAROVAR PRIMIERE BODHGAYA
| INGREDIENTS | Quantity | UOM |
| garlic | 0.025 | lt |
| whole fresh red chilli | 0.015 | KG |
| palm sugar | 0.015 | KG |
| lemon | 2 | NOS |
| Fish sauce | 0.015 | lt |
| Peanut | 0.015 | KG |
| Snake beans | 0.025 | KG |
| Tomato | 0.035 | KG |
| Raw papya | 0.075 | lt |
| Raw mango | 0.05 | KG |
| Basil leaves | 0.015 | KG |
METHOD:
Place peanuts in a mixie and pestle. Pound lightly to break them up into largish pieces, not into powder. transfer to bowl.Garlic and chilli paste: Place garlic and chilli in the mixie . Pound into a paste.
Dressing: Stir in palm sugar, lime and fish sauce until sugar dissolves. Pour Dressing into a large bowl.ruise snake beans: Pound to bruise, split and soften Add to Dressing.Crush tomato: Grab handfuls of tomato, crush with your hands then add into the bowl.Add grated raw papaya , grated raw mango and 3/4 of the crushed peanuts. Toss well with 2 wooden spoons or tongs.Serve immediately: Once everything is coated in Dressing, immediately pile up onto plates. Spoon over some dressing
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