| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Kashmiri |
Bawarch3 |
1 |
servings |
INGREDIENTS
| 2 |
|
5 inch long lotus roots |
| 1 |
bn |
Spinach or kohl greens |
| 4 |
|
Kashmiri red chillies |
| 1 |
ts |
Grated ginger |
| 1/2 |
ts |
Grated garlic |
| 1/4 |
ts |
Turmeric |
| 1/2 |
ts |
Garam masala |
| 1/2 |
c |
Plain curds |
|
|
Salt to taste |
| 2 |
tb |
Mustard; (or other ) oil |
INSTRUCTIONS
Clean and chop roots into 1" chunks.
Boil till tender. (Pressure cook or in plenty of water).
Wash drain and keep aside.
Clean and chop spinach into 1" pieces.
If using kohl greens, boil till halftender.
Wash drain and keep aside.
Heat oil, add ginger, garlic and stir for a minute.
Add chillies, stir. Add turmeric and salt.
Add curds and stir continuously till whitness is gone completely.
Add spinach roots and cook till gravy is almost semisolid.
Sprinkle garam masala, stir and remove from fire.
Serve hot with bread, kulcha or rice.
Making time: 30 minutes
Makes: 4 servings
Shelflife: Best fresh
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