Ingredients
• 60 g sweet potato
• 60 g baby potato
• 60 g kand
• 60 g papadi
• 30 g long beans
For marination
• 5 g green chilli
• 3 g mint leaves
• 2 g coriander leaves
• 2 g ginger
• 8 g garlic
• 3 g salt
• 2 g chaat masala
• ½ no banana leaf
Method:
• Wash, peel and make 1-inch dice of kand, baby potato and sweet potato, clean and wash.
• Keep long beans and papdi aside
• Make chutney with remaining ingredients, mix all the above cut vegetables with chutney.
• Take a clean clay pot. Make a base of washed-cleaned roots of mint, coriander leaves and banana leaves.
• Put above the marinated vegetables in the pot; cover with roots of mint, coriander and banana leaves.
• Wrap with silver foil and cook to perfection in clay oven for approximately 25 minutes.
• Serve hot with tomato rice.
For Tomato Rice:
Ingredients
• 50 g Basmati rice
• 115 gfresh tomato, chopped
• 30 g onion, chopped
• 5 g garlic, chopped
• 3 g coriander, chopped
• 20 g oil
• Salt to taste
Method:
• Pick, wash and soak rice for 30 minutes.
• Heat oil in a pan, add chopped onion and garlic and cook for two minutes. Add in chopped tomatoes and cook for further three minutes.
• Add above drained rice and stir fry for further three minutes. Add 125 ml hot water and cook on dam till fully cooked.
• Add chopped coriander and salt.
Serve hot.
(Recipe courtesy: Chef Prakash, Recipe Executive, Twenty Nine Restaurant)
