Medic­i­nal value

Down to Earth - - FOOD -

IN­GRE­DI­ENTS 2sweet­pota­toes(par­boiled) 1bowl­peas(par­boiled) 100gSoh­phlang(madein­topaste) 5gpep­per­or1tsp(fresh­ly­ground) 150go­nion­paste 15ggin­ger­paste 15ggar­lic­paste 10gchillies(sliced) 500gtoma­toes(skinned) 30mlveg­etableoil 20gsugar 1bunch­wild­co­rian­der(finely chopped) 21/2cupofwa­ter METHOD Make a paste of all sea­son­ing sep­a­rately. Heat oil in a pres­sure cooker and add onion paste and saute for few sec­onds. Add ginger and gar­lic paste and stir for few sec­onds. Add sweet pota­toes and peas. Stir well. Add pep­per, chill­ies, lemon and stir. Add 1/2 cup of wa­ter and salt to taste. Close and let it sim­mer. Af­ter one whis­tle and cook in slow fire for five min­utes. Mean­while, heat oil in a pan and saute the onions, then add the toma­toes. Add sugar to caramelise a lit­tle then add the Soh­phlang paste. Stir well and sea­son with salt. Add 2 cups of wa­ter/ veg­etable stock and let it boil over low flame till the sauce turns thick. Re­move from fire and let cool. Add the sweet pota­toes and peas into the pan with the sauce and cook for 10 min­utes. Gar­nish with chopped wild co­rian­der and slices of Soh­phlang. Serve hot. Non-veg­e­tar­i­ans can sub­sti­tute sweet potato with chicken.

KARNIKA BAHUGUNA / CSE

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