BEEH
MASALA (Lotus Stalk Masala)
|
Amount |
Ingredients |
|
¼
kg |
Lotus Stem |
|
3-4
medium-sized |
Brinjals |
|
4
medium-sized |
Potatoes
(peeled and cubed) |
|
4
nos. |
Green
Chillies (finely chopped) |
|
1"
piece |
Ginger
(finely chopped) |
|
2 ½ tsp. |
Red
Chillie Powder |
|
2
½ tsp. |
Corriander
Powder |
|
1
½ tsp. |
Asafetida
Powder |
|
½ tsp. |
Turmeric
Powder |
|
7
leaves |
Spinach |
|
1
tsp. |
Cummin
Seeds |
|
5 tsp. |
Oil |
|
--- |
Puree
made out of 4 tomatoes |
|
To
taste |
Salt |
|
---
|
Sufficient
water to cook the vegetable |
Method:
Wash the lotus stem well and slit diagonally
into 1" pieces .Boil it for 7 to 8 minutes
. Peel the brinjals and cut lengthwise into
thin slices.
Take a heavy bottomed vessel and pour in the
oil . Heat for a couple of minutes before
adding the cummin seeds,asafoetida , ginger
and the green chilies .Fry for a few minutes
and then add the tomato puree, chopped spinach
, red chili powder , coriander powder , turmeric
powder and salt .Fry well till the oil separates
. Now add the 3 vegetables and sufficient
water and fry again for another 5-7 minutes
, till the vegetables are well cooked . While
adding water , care should be taken to see
that the gravy remains thick.
Serve
with puries and Raita.
|
