Name: Torani Kanjee ( Soup made with fermented rice water ) recipe by sweta biswal at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2-3 litres of torani (rice water); 1/2 cup radish slices; 1/2 cup pumpkin pieces; 1/4 cup green papaya slices; 1 small eggplant ( cut into semi-circles); 6-7 okra ( cut into inch long pieces ); 10-12 fat garlic cloves; 4-5 dry red chili; 2 sprigs of curry leaves; 1 tsp mustard seeds; 2 pinch nigella seeds; 1/4 tsp Turmeric; 3 tsp mustard oil; 3-4 pieces of ambula ( dried green mango ); Salt to taste

Ingredients Serving: 4

2-3 litres of torani (rice water)
1/2 cup radish slices
1/2 cup pumpkin pieces
1/4 cup green papaya slices
1 small eggplant ( cut into semi-circles)
6-7 okra ( cut into inch long pieces )
10-12 fat garlic cloves
4-5 dry red chili
2 sprigs of curry leaves
1 tsp mustard seeds
2 pinch nigella seeds
1/4 tsp Turmeric
3 tsp mustard oil
3-4 pieces of ambula ( dried green mango )
Salt to taste

Instructions

Collect the excess rice water after cooking rice. Dilute it with a cup of normal water.
Drop in a piece of dried green mango and cover the vessel with a thin cloth . Let it stand overnight.
Again collect the rice water on the next day. Dilute and allow to cool down completely.
Throw away half of the previous day's rice water along with the dried green mango. Add the fresh lot along with another fresh piece of dried green mango. Let it stand overnight.
Repeat this process for 3-4 days. Once the torani starts to smell a bit pungent and taste sour, we can proceed for the kanjee.
Dilute the torani with 2-3 cups water and transfer to a deep saucepan. Add salt to taste and a bit of turmeric.
Bring it to a full boil, (be careful as it tends to rise and come out of the vessel ).
Add the chopped vegetables to the torani. Let it boil on a medium flame till all the vegetables are cooked.
Check for salt and sourness. If it lacks enough tang, drop in 1-2 pieces of dried green mango.
Heat the oil in a tempering pan. Once it starts to smoke, reduce heat. Add the broken chilis, mustard and nigella seeds .
Quickly follow with the crushed garlic and curry leaves. Once the garlic turns brown on the edges, pour the contents of the tempering pan over the kanjee.
Let it boil for another 2-3 mins before removing from the flame.
Serve hot or at room temperature.

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