Regional Indian Recipes by Rachel Muthachen

Author:Rachel Muthachen
Language: eng
Format: epub
ISBN: 817224035X
Publisher: Jaico Publishing House

10. LOTUS ROOTS BALL CURRY

(Punjab)

INGREDIENTS:

¼ kilo lotus roots

2 onions

½ cm cube ginger

2 cloves of garlic

1 cup bassen (roasted) grind together

1 teaspoon coriander powder

1 teaspoon chilli powder

1 large tomato

1 teaspoon turmeric powder

1 teaspoon salt

1 teaspoon mixed spice powder

2 tablespoon oil handful coriander leaves

Spices to be ground separately

3-4 cloves of garlic

½ cm cube ginger

1 onion

Spice Powder

2 cloves

3-4 pepper

2 cm cinnamon

2 cardamom

½ teaspoon jeera

½ teaspoon black jeera Roast together and powder. Store in bottle.

METHOD:

1. Peel lotus roots and wash. Grind it with onion. ginger and garlic and roasted bassen. Add ¼ teaspoon salt and ¼ teaspoon chilli powder. Mix well. Shape into small round balls and deep fry and keep aside.

2. Heat 2 tablespoon of oil and brown the ground spices well. Add tomatoes cut into pieces with chilli, coriander and turmeric powder. Add salt to taste. Cook until oil starts separating.

3. Add 3 cups water. Boil for 10 minutes. Put the lotus root balls and cook again for another 10-15 minutes until the balls are tender and cooked.

4. Sprinkle spice powder and chopped coriander leaves.

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