Friday, December 6, 2013

Phool Makhane ki sabzi

Hi Readers,

This is a common traditional curry prepared with Phool Makhane(puffed lotus seeds). Usually, Makhane is used to prepare Makane ki kheer during fasting. This is a easy to make curry that turns out be tasty and different. I had tried to make this for the first time, when My Dad was here. He got a packet of Makhane, thinking it is similar to pop-corn. That day for dinner I made this curry along with Chapati. It turned out to be a tasty and different dish. My Dad liked it. So, here goes the recipe for your use.

Ingredients :- 
Makhana  1 1/2 cups 
Matar or Green Peas 1 cup
Tomatoes  2 or 3 Chopped 
Onions 2 medium size chopped
Dhania Powder 1/2 tbsp
Ginger-Garlic Paste         1/2 tbsp
Red Chili Powder
Green chilies 3 or 4
Garam Masala 1/2 tea spoon
Cashew Nuts  10 t0 12 pieces
Resins     10 to 12 pieces
Cumin seeds  1 tbsp
Dhania leaves
Vegetable oil

Method :- 

Put two spoons of vegetable oil in a kadai and heat on medium fire.
When the oil becomes hot, add makhana and saute till the makhanas become a little brittle.
Remove from fire and allow it to cool. Add cumin seeds to remaining oil. When it starts to splutter, add chopped onions and fry till it turns pink. Add ginger-garlic paste and cook for 5 mins till the raw smell is removed. Add chopped tomatoes and cook for another 2 to 3 mins. Add green peas, cover and cook till peas are half cooked. Add coriander powder, red chili powder and little water.
Add makhanas, split cashew nuts, resins, green chilies slit length-wise,  stir and  cook till all the ingredients get properly mixed. 
Add water and cook till done.
Add garam masala powder and remove from fire.
Pour in a serving bowl. Garnish with chopped coriander leaves. When finished the curry should be thick.

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