Thursday 20 October 2011

(Yam) Ratalu Recipe

ratalu sabzi

Ratalu ki sabzi is a very easy to make side with Indian breads like roti. This sabzi tastes similar to arbi (colocassia) ki rassedar sabzi but I find it better tasting. This is my mom’s recipe of ratalu sabji which she cooks often.
Recipe of ratalu ki sabzi
1 medium ratalu (yam) - peeled and cubed
1/2 tsp ajwain (carom seeds)
A pinch of hing (asafoetida)
2 cups of water
Salt to taste
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp coriander powder
1/2 tsp garam masala powder
1 cup curd (yogurt/dahi) - beaten
1 tbsp oil
1. Heat oil in a pressure cooker and add ajwain. When they splutter, add hing.
2. Add ratalu pieces, salt, red chilli, turmeric and coriander powders. Add water. Close the lid of the cooker and cook to 4 whistles.
3. After the pressure drops down naturally, open the lid of the cooker and add garam masala and beaten curd. Mix and simmer on a low heat for 2 minutes.
4. Turn off the heat and take out sabzi in a serving bowl. Garnish ratalu ki sabzi with chopped coriander leaves and serve hot with roti or paratha.

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