Nedar And Haaq In Yakni (Lotus Root And Greens In Curds)

Recipe Ingredients

2		Lotus roots
1		Spinach or kohl greens
4		Kashmiri red chillies
1 teaspoon	5ml	Grated ginger
1/2 teaspoon	2.5ml	Grated garlic
1/4 teaspoon	1.3ml	Turmeric
1/2 teaspoon	2.5ml	Garam masala
1/2 cup	118ml	Plain curds
		Salt to taste
2 tablespoons	30ml	Mustard - (or other ) oil

Recipe Instructions

Clean and chop roots into 1" chunks.

Boil till tender. (Pressure cook or in plenty of water).

Wash drain and keep aside.

Clean and chop spinach into 1" pieces.

If using kohl greens, boil till halftender.

Wash drain and keep aside.

Heat oil, add ginger, garlic and stir for a minute.

Add chillies, stir. Add turmeric and salt.

Add curds and stir continuously till whitness is gone completely.

Add spinach roots and cook till gravy is almost semisolid.

Sprinkle garam masala, stir and remove from fire.

Serve hot with bread, kulcha or rice.

Making time: 30 minutes

Makes: 4 servings

Shelflife: Best fresh

Source:
Shyamala Parameswaran

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