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:
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)
Directions:
- 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<
