| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Vegetarian | Vegetables, Vegetarian, Main dish | 1 | Servings |
INGREDIENTS
| ———> source <——— | ||
| "A taste of Sri Lanka" | ||
| By Indra Jayasekera | ||
| 225 | g | Lotus root |
| 2 | Tomatoes | |
| 1 | Chile, fresh | |
| 25 | g | Shallots |
| Curry leaf sprigs | ||
| 1/2 | ts | Fenugreek |
| 1/2 | ts | Salt |
| 250 | ml | Coconut milk, thick |
| 1/4 | ts | Turmeric |
| 1/4 | ts | Chile powder |
| 1/2 | ts | Paprika |
| 25 | g | Ghee |
| 1 | ts | Curry powder |
INSTRUCTIONS
NELUM ALA (CURRIED LOTUS ROO ===========================> Directions <======================== Wash and cut the lotus root into small pieces. Slice the tomatoes, chile and shallots. Place the lotus root in a pan and add the tomato, chile, curry leaves fenugreek, salt, coconut milk, turmeric, chile powder and paprika and cook for about 10 minutes In a frying pan heat 25 g ghee and when sizzling add the shallots and fry until transparent. Pour in the lotus root curry, add the curry powder and cook for a further 2 minutes. ISBN #962 224 010 0 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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