Tuesday, 16 October 2012

pavta batata

Pavta batata

  • 11/4 cup soaked overnight Lima Beans
  • 2 medium sized peeled & cubed Potato (Aloo)
  • 1tsp Black Mustard seeds (Rai/Sarson)
  • 1 tsp Turmeric Powder (Haldi)
  • 1 tsp Cayenne Powder
  • 1 tsp Coriander Powder (Dhania Powder)
  • A pinch of Asafoetida (Hing)
  • To taste Salt (Namak)
  • 1 medium sized finely chopped Onion (Pyaj)
  • 4 tblsp fresh grated Coconut (Nariyal)
  • Chopped Coriander Leaves (Dhania Patta)
How to make pavta batata:
  • Cook the beans in enough water till cooked but not too soft.
  • Heat the oil in a pan and add mustard seeds, allow them to pop.
  • Add asafoetida and onion.
  • Fry till onions become translucent.
  • Now mix turmeric, cayenne, coriander, salt and potatoes.
  • Add little water and cook until potatoes are soft.
  • Gently mix in the cooked beans, coconut and coriander leaves.
  • Serve hot.  


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