Dill Se Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy++
CourseInterest Group

Ingredients

 Dill1 Bunch (100gm)
 Yam, skinned ana cubed 400 gms
 Onion, chopped fine 1 medium
 Minced garlic4 Clove (5gm), peeled
 Ginger1 Inch, chopped
 Tamarind 1 lemon sized ball
 Cumin seeds2 Teaspoon
 Bishops weed 1 tsp
 Turmeric powder1 Teaspoon
 Chillie powder 1 tsp
 Asafoetida1 Teaspoon
 Oil of your choice 2 tsp
 Onion1 Small, thinly sliced

Directions

Soak the tamarind in a cup of water for at least 10 minutes to extract juice.
Wash thoroughly and clean the yam before skinning and cubing it.
Rub a little tamarind water on our hands to prevent any itch the yam may cause.
Heat the oil in a pan and place the cumin seeds in it.
When they begin to move add the turmeric powder asafoetida and bishop s weed.
Stir fry for 10 seconds and add the minced garlic and chopped onion.
Stir fry till the onion turns translucent and put in the tamarind extract.
Add a cup of plain water and then the yam and dill.
Lastly add the salt.
Mix well and cook the vegetables till they are soft.
Leave to cool.
Mash well, so that the tastes and flavours are well blended.
Transfer to a serving dish and garnish with the sliced onion, serve hot with plain phulkas and a raita.
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