| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Bawarch1 |
1 |
servings |
INGREDIENTS
| 2 |
md |
Stalk bhee; (lotus stem) |
| 2 |
|
Onions grated |
| 2 |
|
Tomatoes grated |
| 1 |
ts |
Ginger grated |
| 1 |
ts |
Garlic ground |
| 1 |
c |
Curds fresh |
| 2 |
|
Green chillies |
| 1 |
tb |
Coriander chopped |
| 2 |
|
Cardamoms |
| 2 |
|
Cloves |
| 1 |
sm |
Stic cinnamon |
| 1/2 |
ts |
Cumin seeds |
| 1 |
ts |
Dhania; (coriander) seeds |
|
|
; crushed lightly |
| 1 |
ts |
Red chilli powder |
| 1/2 |
ts |
Garam masala |
|
|
Salt to taste |
| 2 |
tb |
Ghee or oil |
INSTRUCTIONS
Peel and slice bhee into 3/4" thick slices.
Boil in plenty of salted water for 15 minutes or tender.
Drain run under tap water, drain and keep aside.
Heat ghee, add seeds and whole spices, allow to splutter.
Add ginger garlic, fry for a minute.
Add onions, stirfry till light golden.
Add curds, stir till the whiteness disappears.
Add all masalas, tomatoes and cook till oil separates.
Add 1/2 cup water bring mixture to a boil.
Add boiled bhee, stir, cover and simmer till water is absorbed.
Serve hot with a dish of rice or paratha.
Making time:30 minutes.
Makes:5 servings bowl
Shelflife:Best fresh
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