Bise Bela Bath
Ingredients:
- red chillies 12
- tamarind the size of a small lemon
- a pinch of asafoetida powder
- fenugreek seeds 1 tsp
- coriander seeds 1 tbsp
- grated coconut 3 tbsp
- cashewnut 20 gm
- ghee 3 tbsp
- french beans 10
- carrots 4
- knolkhol 1
- small onions 10
- tomatoes 2
- poppy seeds 1 tsp
- cloves 4
- cinnamon a small piece
- cardamom 4
- aniseeds 1/2 tsp
- rice 1 cup
- toor dal 1/2 cup
- a pinch of turmeric powder
- mustard 2 tsp
- a few curry leaves
- a few coriander leaves
- green chillies4
- salt to taste
- oil for frying and seasoning
Method:
Soak tamarind in little water and keep aside. Fry 6 red chillies, asafoetida, fenugreek seeds, coriander seeds and grated coconut in a little oil until the fenugreek seeds turn brown in color. Take out this fried mixture, grind into fine powder and keep aside.
Fry cashewnuts in 1 tbsp of ghee until they turn golden brown in color and keep aside. Cut french beans and carrots into bite sized pieces; as for knolkhol peel it before cutting it. Peel the small onions. Quarter the tomatoes; keep all these vegetables aside.
Fry poppy seeds, clove, cinnamon, cardamom and aniseeds in a little oil, grind into a fine powder and keep aside. Squeeze out the tamarind, retaining the tamarind and water solution. Wash and mix rice and dal and cook them together. Cook all the vegetables together
except tomatoes. Even small onions can be fried in oil or it can be cooked along with the vegetables. In a pan heat oil and add mustard. When it splutters add the onions(if not pressure cooked) and fry them well. When they are done add the tomatoes and fry them
till tender. Now add the tamarind solution and add turmeric powder, the ground powder, salt and asafoetida. Mix the cooked vegetables and boil them. When they are ready add the cooked rice and dal mixture to the tamarind solution and stir well. Ensure that the rice is mixed well
with the tamarind solution. This rice should be watery and not thick. Garnish with curry leaves, cashewnuts and coriander leaves before serving.