| 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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