Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| Half | Teaspoon | Aniseed (Suwa, Shopa) | Roast and Grind |
| 3 | Nos | Cloves (spice) | Roast and Grind |
| 3 | Nos | Chillies Red Dry | Roast and Grind |
| 1 | Ball | Tamarind | small ball |
| 1 | Teaspoon | Jeera/Cumin Seeds | Roast and Grind |
| 2 | Teaspoon | Coriander/Dhania | Roast and Grind |
| 1 | units | Turmeric/Haldi | Roast and Grind |
| 3 | Bundles | Chowli Beans/Alsande Sango | Clean, and remove fiber, and cut 1" lengths. |
| 4 | Nos | Pepper Corns | Roast and Grind |
| 2 | Teacup | Water | For boining |
| 1 | Medium | Onion | Slice, Roast and Grind |
| 1 | Nos | Coconut | Scape, Roast and Grind |
| 2 | Tablespoon | Cooking Oil | For seasoning |
| 6 | Flakes/Seeds/Cloves | Garlic | Crushed, for seasoning |
| 1 | Teaspoon | Kuskus - poppy seeds | Roast and Grind |
| 4 | Nos | Potatoes | Recipe Base, cut and boil |
| A | Little | Salt | to taste. |
Method
Remove the fiber from the "alsande" beans and cut them into 1 inch l bits. Pare 4 potatoes and cut them into small cubes. Boil the beans and the potatoes in water reaching half inch above the vegetables in the cooking put. Cook till they turn soft. Add salt to taste.
Grind all the masala and add it to the cooked vegetables with a little jaggery if you like it sweet and continue cooking.
In 2 spoons of cooking oil, fry mustard till it stops spluttering. Add the cooked vegetables and simmer for ten minutes.
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