Sunday, May 4, 2014

Masaura (Sun-dried Vegetable Balls) Curry Recipe!!

Masaura is a sun-dried vegetable balls made out of black lentil paste and minced vegetables. Masaura is extremely popular in Nepal and for us who live abroad, it is a once in a while thing. Whenever, I visit Nepal, I always make sure to pack some. Out of so many authentic Nepali dishes, Masaura curry is one of my favorites and I especially enjoy it with plain white rice. If you have Masaura and are wondering how to fix it, below is the step by step process :) 

Authentic (*)

Prep time: 5min(s) Cook time: 20min(s) Total time: 25min(s)   

Things you will need:
  • Masaura (1 and 1/2 cup)
  • Potato (Medium sized, cut in cube size, 2)
  • Turmeric Powder (1/2 tea spoon)
  • Salt (according to taste)
  • Red Chili Powder (1/2 table spoon)
  • Cumin-Coriander powder (1/2 table spoon)
  • Ginger-Garlic Paste (1/2 table spoon)
  • Tomatoes (Medium sized, 3, finely chopped)
  • Fenugreek Seeds (1/2 tea spoon)
  • Cumin Seeds (1 pinch)
  • Oil (1/2 cup to fry Masaura and 1/2 cup for curry)
  • Serrano Pepper/ Green Chili (1-2, finely chopped)
  • Water (3 cups)
  • Cilantro (2 table spoons)
  • Timur Powder (1/2 table spoon, optional)
  • Heat oil and fry Masaura until red and crispy. Make sure to stir as you fry because Masaura tend to burn pretty quickly.
  • On a separate pan add oil for curry. Add cumin and fenugreek seeds. Once seeds are golden brown add potato and green chilies. Fry until golden brown.
  • Add fried masaura, salt, turmeric powder and stir properly. Cover and cook on a low to medium heat for 5 minutes.
  • Add tomato, cumin-coriander powder, ginger-garlic paste, timur and red chili powder.
  • Stir, cover and cook for another 5 minutes.
  • Add water and stir well. Cook on a medium heat and let the mixture boil. Turn off the stove once you get the desired gravy consistency. Sprinkle finely chopped cilantro for garnishing.
  • Done!! Simple as that >:D<

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