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Pork momo, Nepalese style pork dumplings

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PORK MOMO
Dumplings are called Momos in Nepal. This recipe is a simple and very authentic Nepali style. A must-try recipe!
Prep Time 1 hour
Cook Time 20 minutes
Servings
people
Ingredients
  • 1 kg Ground pork
  • 200 gm Cabbage finely chopped
  • 2 bunches Scallions [green onions] finely chopped, white part only
  • 1 thumbsize Ginger minced
  • 2 1/2 tablespoon Salt
  • 1/2 teaspoon Turmeric powder – ½ optional
Dough
  • 6 cups Flour white, all purpose, or whole wheat
  • 3 1/2 cups Warm water
Sauce
  • 500 gm Tomatoes ripe
  • 1 tablespoon Hog plum powder lapsiko dhulo
  • 1 medium sized Red onion sliced
  • 1 bunch Cilantro, coriander leaves roughly chopped
  • 1 tablespoon Fennel seeds toasted and ground
  • 2 teaspoons Black pepper powder
  • 1 tablespoon Chili powder
  • 3 tablespoon Sesame oil
  • 1 tablespoon Vegetable oil
  • 1 1/2 teaspoon Salt
  • 1 1/2 tablespoon Water
Prep Time 1 hour
Cook Time 20 minutes
Servings
people
Ingredients
  • 1 kg Ground pork
  • 200 gm Cabbage finely chopped
  • 2 bunches Scallions [green onions] finely chopped, white part only
  • 1 thumbsize Ginger minced
  • 2 1/2 tablespoon Salt
  • 1/2 teaspoon Turmeric powder – ½ optional
Dough
  • 6 cups Flour white, all purpose, or whole wheat
  • 3 1/2 cups Warm water
Sauce
  • 500 gm Tomatoes ripe
  • 1 tablespoon Hog plum powder lapsiko dhulo
  • 1 medium sized Red onion sliced
  • 1 bunch Cilantro, coriander leaves roughly chopped
  • 1 tablespoon Fennel seeds toasted and ground
  • 2 teaspoons Black pepper powder
  • 1 tablespoon Chili powder
  • 3 tablespoon Sesame oil
  • 1 tablespoon Vegetable oil
  • 1 1/2 teaspoon Salt
  • 1 1/2 tablespoon Water
Instructions
  1. Prepare filling ingredients, dumpling dough, and tomato sauce by following the recipe shown below.
  2. Divide the dumpling dough into roughly 12 individual balls.
  3. Roll them out into 1-inch thick logs, cut each log into 6-8 pieces. Press each piece into thick coins by the palm of your hand.
  4. Roll each coin into round shapes of 3-inch diameter and ¼ cm thick.
  5. Meanwhile, fill the dumpling pot with 2-3 inches of water. Start boiling them.
  6. Fill each rolled dough with ½ tablespoon of filling. Moisten the edges with water, shape them how you desire, seal the edges, and place them on a greased steamer basket or floured surface until ready to cook.
  7. Steam dumplings for 20 minutes in high heat.
  8. Serve momos with hog plum and tomato sauce.
Dough
  1. Put the flour in a bowl and make a well in the center.
  2. Pour the water in the center and mix with a wooden spatula or by hand.
  3. Knead the dough for around 3 minutes, add more water by the teaspoon if necessary.
  4. Bring all the lumps into a softball, wrap with a kitchen towel and leave to rest for at least 10 minutes.
Sauce
  1. In a pot, heat up vegetable oil, fry the onions until translucent.
  2. Add tomatoes, cook for a minute.
  3. Add the rest of the ingredients except sesame oil and cilantro.
  4. Simmer the sauce while covered for 20 minutes, stir in every couple of minutes.
  5. Blend all ingredients together until puree.
Recipe Notes
  • Nepalese people are eating momos for centuries, probably the best food like daal, bhat ….etc. The recipe shown above is somewhat a local-style momo at the Nepalese streets and restaurants. Even though, every Nepali claims they make the best momos.
  • There are various shapes and sizes of momos, anyone can create their own desired shapes. The only thing matter is to properly seal them to prevent them from bursting while cooking.
  • Uncooked momos can be kept frozen for several weeks. In order to freeze them, put them on a sheet pan or a flat plate and freeze them. After frozen, store them in zip lock bags. Preparing momos is a time-consuming work. That is why freezing uncooked momos and sauce are recommended. Leftover marinated fillings should be consumed within 24 hours. They go bad quickly.
  • Momos can be steamed, Pan-seared also known Kothay style, or prepared as dumpling soups.
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Pakayeko golbhedako achar

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Pakayeko golbhedako achar, Cooked tomatoes chutney
A famous Nepali tomato chutney recipe. This recipe is simple and very authentic. It goes well serving with other main dishes, preferably a party dish. A must try!
Prep Time 10 minutes
Cook Time 45 minutes
Servings
cups
Ingredients
  • 4 cups Ripe tomatoes roughly chopped
  • 1/4 cup Green peas
  • 4 Green chili - 4 chopped fine
  • 1/2 medium sized Onion sliced
  • 4 cloves garlic sliced
  • 1 tablespoon Vegetable oil
  • 2 teaspoon Salt
  • 1/4 cup Water
Prep Time 10 minutes
Cook Time 45 minutes
Servings
cups
Ingredients
  • 4 cups Ripe tomatoes roughly chopped
  • 1/4 cup Green peas
  • 4 Green chili - 4 chopped fine
  • 1/2 medium sized Onion sliced
  • 4 cloves garlic sliced
  • 1 tablespoon Vegetable oil
  • 2 teaspoon Salt
  • 1/4 cup Water
Instructions
  1. Saute onion until translucent, add garlic and cook for a minute
  2. Add rest of ingredients except water and peas
  3. Saute 2 minutes on high heat
  4. Add water
  5. Bring it up to boil, then turn down the heat to a minimum. Cover, and cook with occasional stirring. Mash the tomatoes with a spoon while stirring. This process may take up to 30 minutes.
  6. When completely soft, add green peas and cook for only 5 minutes.
  7. Serve warm.
  8. Store in the fridge up to 1 week.
Recipe Notes

  • This tomato chutney is very famous in Nepal. The process of prepping and cooking this delicious chutney in such a simple but precise way carries an authentic example of Nepalese cuisine.
  • Serves best in parties.
  • To make the best out of it, always find ripest tomatoes from the market. Because they cook fast and taste better.
  • It could be stored in the fridge up to 1 week.
  • Green peas just cut back the sourness of tomatoes and add up the sweetness. That is why green peas are added only at the end. Also, it looks fresh even after cooked for only a few minutes. But definitely will look faded and unappealing when cooked for long.
  • If we are cooking long ahead of time, do not add green peas, keep them separate. Then before serving, warm it up with green peas.
  • Serve warm for best taste.
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chicken chili

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Chicken Chili
A famous spicy and sweet chicken dish in Nepalese authentic style. This recipe includes step by step guide with video and important notes for perfection.
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
  • 500 grams Boneless chicken
  • 1 big sized Capsicum (green peppers) cut into medium-sized squares
  • 1 big sized Red onion separated layers and cut into halves
  • 2 medium sized Tomatoes cut into large cubes
  • 1 tablespoon Ginger garlic paste
  • 2 teaspoons Red chili powder
  • 2 tablespoons Tomato ketchup
  • 2 teaspoons Soy sauce
  • 2 teaspoons Salt
  • 1 teaspoon Pepper black or white pepper powder
  • 2 tablespoons Corn starch
  • 2 1/2 tablespoons Vegetable oil
  • 1 small bunch Green onion (scallion) sliced into diagonal shaped
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
  • 500 grams Boneless chicken
  • 1 big sized Capsicum (green peppers) cut into medium-sized squares
  • 1 big sized Red onion separated layers and cut into halves
  • 2 medium sized Tomatoes cut into large cubes
  • 1 tablespoon Ginger garlic paste
  • 2 teaspoons Red chili powder
  • 2 tablespoons Tomato ketchup
  • 2 teaspoons Soy sauce
  • 2 teaspoons Salt
  • 1 teaspoon Pepper black or white pepper powder
  • 2 tablespoons Corn starch
  • 2 1/2 tablespoons Vegetable oil
  • 1 small bunch Green onion (scallion) sliced into diagonal shaped
Instructions
  1. Heat up 2 tablespoons of oil.
  2. Mix chicken with corn starch.
  3. Fry the chicken in oil until somewhat crispy. Remove from the oil.
  4. In the same pan, add remaining oil, make it hot.
  5. Add ginger and garlic paste. Saute until brown.
  6. Add chicken, capsicum and red onion. Saute in high heat for 1 minute.
  7. Add soy sauce, chili powder, salt, and pepper. Cook until sauce fully coated for just about 2 minutes.
  8. Add tomatoes and cook for another 15-20 seconds while stirring. Turn off the heat.
  9. Serve immediately, optionally garnish with green onions.
Recipe Notes

Nepali chicken chili is served in almost all the Nepali restaurants in Nepal, and internationally. It is a very popular dish. The hot chili, capsicum being bitter and spicy, tomatoes, onion and ketchup sweetness, all bringing out a unique taste of Nepali authentic recipe, which is absolutely acquired. Every version of this recipe could be different but followed by one basic recipe, which is listed above. We can add our own variations like by substituting or adding red or yellow pepper (capsicum), white onions, cherry tomatoes, green chili, more chili, etc. To make the best chicken chili, buy the chicken thigh and breast together with freshest vegetables from the market. Fresh vegetables always give the crunchiness to this dish, which is also authentic. Do not cook tomatoes for a long time. If we are cooking chicken chili ahead of time, just add the tomatoes at the end and turn off the heat, do not cover. Before serving, just fold the tomatoes to the dish. The idea is leaving the tomatoes crispy while the sauce still coated. Tomatoes taste extra delicious when cooked with Nepalese chicken chili. Many countries also call corn starch as cornflour. Basically they are the same. In this recipe, corn starch is used to achieve crispy texture and also to prevent the chicken from sticking into the pan.

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Bhuteko alu, Nepali home fries

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Bhuteko alu (Nepalese home fries)
Looking for a quick potato snack? This is a very popular Nepali potato dish simplified to make it easy, yet authentic. Anybody could make this, a must try recipe!
Prep Time 2 minutes
Cook Time 10 minutes
Servings
peopl
Ingredients
  • 1 lb Red skin potatoes
  • 1 tsp Turmeric
  • 1/2 tsp Cumin powder
  • 1/2 tsp Black pepper
  • 1/2 tsp Chili powder
  • 1 tbsp Vegetable oil
  • 1 tsp Cilantro leaves finely chopped
  • 2 tsp Salt or to taste
chili sauce
  • 3/4 cup dry red chili
  • 3 cups Water
  • 1 tsp Olive oil
Prep Time 2 minutes
Cook Time 10 minutes
Servings
peopl
Ingredients
  • 1 lb Red skin potatoes
  • 1 tsp Turmeric
  • 1/2 tsp Cumin powder
  • 1/2 tsp Black pepper
  • 1/2 tsp Chili powder
  • 1 tbsp Vegetable oil
  • 1 tsp Cilantro leaves finely chopped
  • 2 tsp Salt or to taste
chili sauce
  • 3/4 cup dry red chili
  • 3 cups Water
  • 1 tsp Olive oil
Instructions
  1. Wash and cut the potatoes into small equal sizes. Do not peel.
  2. Heat up the oil in a pan, add potatoes followed by the rest of the ingredients.
  3. Saute in high heat for a minute, then cover with a lid.
  4. In medium heat, cook the potatoes while covered. Uncover the lid and keep stirring many times as this will prevent it from burning.
  5. Check the potatoes if cooked by pressing it by a fork. Taste the seasoning, add salt if necessary.
  6. Before serving, sprinkle cilantro over the potatoes.
  7. Serve warm
chili sauce
  1. Boil chili in water until very tender. This may take around 6 to 8 minutes. Discard the water.
  2. Grind the cooked chili in a mortar and pestle. In a substitute, we can also use a chopper. Grind it with a little bit of water as it helps to grind faster.
  3. Grind the chili until chunky only, not puree, or paste.
  4. Add the oil.
Recipe Notes
  • Bhuteko alu is one of the common types of potato dishes in Nepal. It is mostly accompanied with everyday staple meal [daal bhat], or as an common snack during the day or a treat in parties. 
  • To make the best alu, always find the freshest potatoes with the skin and spices. Cut them into smaller pieces and evenly. 
  • Start this recipe from the chili sauce. While the chili boiling, we can cook the potatoes on the other side.
  • Nonstick pan isn’t necessary, it just makes the job easy without having to observe too much for burning. But the most important part is to keep stirring often as it helps to evenly cook and to make it crispy.  
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Kacho mulako achar, fresh radish pickle

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kaacho mulako achar, fresh radish pickle
Nepali style fresh radish pickles! An easy recipe and a step by step guide with pictures.
Prep Time 10 minutes
Cook Time 5 minutes
Servings
Ingredients
  • 4 cups Grated radish
  • 1/2 thumbsize Ginger
  • 4 cloves garlic
  • 2 tsp Mustard seeds
  • 4 cloves garlic
  • 2 tsp Sesame seeds
  • 1 tsp Fenugreek Seeds
  • 2 tsp Turmeric powder
  • 3 whole Green chili
  • Lemon juice from half lemon
  • 1 tbsp Vegetable oil
Prep Time 10 minutes
Cook Time 5 minutes
Servings
Ingredients
  • 4 cups Grated radish
  • 1/2 thumbsize Ginger
  • 4 cloves garlic
  • 2 tsp Mustard seeds
  • 4 cloves garlic
  • 2 tsp Sesame seeds
  • 1 tsp Fenugreek Seeds
  • 2 tsp Turmeric powder
  • 3 whole Green chili
  • Lemon juice from half lemon
  • 1 tbsp Vegetable oil
Instructions
  1. Marinate radish with 1 tbsp of salt for 10 minutes.
  2. Meanwhile toast mustard and sesame seeds together only until they start popping. Turn off the heat and keep stirring until golden brown. Start this whole process by cold pan with the seeds in it.
  3. Grind the seeds until medium ground in the mortar with pestle.
  4. Add roughly chopped ginger and garlic and keep grinding until paste.
  5. When the radishes are marinated for 10 minutes, squeeze and discard the juice.
  6. Pour turmeric, remaining salt and lemon juice over the radishes.
  7. Fry fenugreek seeds and chili until golden brown and pour it over the turmeric. This process is called tempering.
  8. Mix well and serve immediately.
  9. This pickle can be stored in the refrigerator for at least 2 days.
Recipe Notes

This form of pickle is from among many other styles like sun-dried radish pickle, radish pickle with field peas [sano kerau] etc. This could be served as appetizers, snacks or with basic meal like daal bhat [Nepalese staple meal].Working with mortar and pestle needs little practice but not impossible. This is a must tool in every Nepalese kitchen. Food becomes much tastier and consistency is different on Mortar in comparison to blenders and grinders. Green chili can be substituted with dry or powder chili. Lemon juice can be substituted with Lapsi [Nepalese hog plum] in fresh or powdered form. Mustard seeds can be substituted with mustard oil. Just use mustard oil for frying instead of vegetable oil.

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Alu kauli tarkari

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Alu kauli tarkari (Nepali style potatoes and cauliflower)
A common dish of Nepal, cooked in a simpler way. A must try recipe.
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
  • 2 lbs Cauliflower cut into big florets with stems
  • 1 lb Potatoes large, peeled and cut into long big wedges
  • 1/2 cup Green peas
  • 1 medium sized Onion sliced
  • 1 large sized Tomatoes roughly chopped
  • 1/2 cup Cilantro coriander leaves
  • 2 tbsp Ginger and garlic paste
  • 2 tsp Cumin powder
  • 1 tsp Turmeric powder
  • 1 tsp Chili powder
  • 1 tsp Salt
  • 2 tbsp Vegetable oil
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
  • 2 lbs Cauliflower cut into big florets with stems
  • 1 lb Potatoes large, peeled and cut into long big wedges
  • 1/2 cup Green peas
  • 1 medium sized Onion sliced
  • 1 large sized Tomatoes roughly chopped
  • 1/2 cup Cilantro coriander leaves
  • 2 tbsp Ginger and garlic paste
  • 2 tsp Cumin powder
  • 1 tsp Turmeric powder
  • 1 tsp Chili powder
  • 1 tsp Salt
  • 2 tbsp Vegetable oil
Instructions
  1. Heat up a cooking pot, add oil.
  2. Add onions and cook until tender.
  3. Add ginger and garlic paste, cook for 1 minute while stirring.
  4. Add tomatoes, cumin, and turmeric powder. Cook for another 2 minutes while stirring.
  5. Add cauliflower and potatoes, followed by salt and chili. Stir and cook for 2 minutes in high flame. Then cover the pot with a lid.
  6. In a low possible heat settings, cook the vegetables until soft while stirring occasionally. It may take 12-15 minutes to get cooked. Poke the vegetables with a spoon to check the doneness.
  7. Add the green peas and cook for 1 minute.
  8. Serve warm garnished with fresh cilantro.
Ginger garlic paste
  1. Fresh ginger and garlic are peeled, and grinded in a mortar with pestle until paste.
  2. Alternately, a blender can be used. Just blend until puree with a tiny amount of water. Water helps to blend faster.
Recipe Notes

Alu kauli tarkari is one of the common vegetable dish of Nepal. Basically, potatoes and cauliflowers are cooked together with common spices like ginger, garlic, onion, turmeric, cumin etc. It tastes even better with fresh green peas. To cook this dish, find the freshest vegetable and spices from the market. Sometimes we leave our old dry spices more many months while they get flavorless over the time period. So it is always good to have fresh ground spices. We can even grind our whole spices in mortar and pestle or a spice grinder prior to cooking. Never put water if it is gets dry and or about to burn. Just turn down the heat as lowest as possible. Cover the lid and wait patiently until cooked. Frequent stirring is necessary, but we are only folding, not stirring like a whipping action. This will break the break vegetables into pieces and loose the texture. Small sized cilantro leaves or micro cilantro helps to enhance the look and taste. Micro cilantro is very high in nutrition.

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Mas ko dal, urad lentil soup

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Mas ko dal, urad lentil soup
An authentic nepali recipe of Mas ko dal, urad lentils. Includes small variation by adding edo or taro root. This is a famous lentil soup of Nepal. It is rich and highly nutritious.
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
  • 1 cup Mas ko Dal urad lentils
  • 5 cups Water
  • 1 thumbsized Ginger
  • 1 cup Baby taro or edo medium diced
  • 1 tbsp Ghee
  • 1 pinch Jimboo
Utensils
  • A pressure cooker or a thick pot
  • Phalamko diyo oil lamp made of iron or any uncoated small piece of iron)
  • A small pan for tempering
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
  • 1 cup Mas ko Dal urad lentils
  • 5 cups Water
  • 1 thumbsized Ginger
  • 1 cup Baby taro or edo medium diced
  • 1 tbsp Ghee
  • 1 pinch Jimboo
Utensils
  • A pressure cooker or a thick pot
  • Phalamko diyo oil lamp made of iron or any uncoated small piece of iron)
  • A small pan for tempering
Instructions
  1. Smash ginger by using palm of our hand into the flat side of the knife. No need to smash very hard. Just to crack the ginger will do the job.
  2. Rinse the lentils. Do not soak or rinse too much. Put it together with ginger, edo, water, salt and phalamko diyo into a pressure cooker. Bring it upto boil and gently skim off the foam and discard them.
  3. Cover the pressure cooker lid and cook in a medium heat until lentils and edo soften, around 10-15 minutes. Stir occasionally so that they don’t stick in the pan.
  4. Serve the lentil soup hot.
Frying ghee
  1. Heat up a small pan. Add the ghee.
  2. When the ghee is very hot. Fry the jimboo until it turn black. Immediately pour into the lentils. Stir and boil for another minute.
Recipe Notes

Mas ko dal is also called kalo dal. Kalo means black color and dar means lentils. Edo is called pindalu in Nepali language. Above recipe can be prepared with or without edo. Adding some hing (Aesophetida) also gives richness to this recipe. This recipe is very simple but needs proper observation because lentils can burn anytime if not stirred occasionally. They also cook evenly when cooked in slow flame. Jimboo is basically a type of dried herb from a onion family, which has a similar taste like onions. It is used mostly for the cooking and medicinal purposes. Dry red chili can also be tempered instead of jimboo. Tear few of them before frying into ghee.

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Musoor daal recipe, red lentil soup

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musoor daal recipe
A simple recipe to cook red lentil soup in Nepalese style.
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
  • cup 1 Musoor daal [red lentils]
  • cups 5 Water
  • tsp 2 Salt
  • tsp 1 Turmeric powder
  • tsp 1 Garlic and ginger paste
  • tsp 1 Chopped garlic
  • tsp 1 Cooking oil or ghee
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
  • cup 1 Musoor daal [red lentils]
  • cups 5 Water
  • tsp 2 Salt
  • tsp 1 Turmeric powder
  • tsp 1 Garlic and ginger paste
  • tsp 1 Chopped garlic
  • tsp 1 Cooking oil or ghee
Instructions
  1. Rinse the lentils with clean water. Mix with 5 cups of water, turmeric, salt, and garlic ginger paste.
  2. In a pot, bring the lentils to a boiling point and simmer until the lentils are soft and tender. Keep stirring to avoid burning at the bottom while they are simmering.
  3. In a separate small pan, heat up the oil or ghee and fry the chopped garlic until golden brown. Pour it to the cooked lentils immediately. This process is generally called tempering. Stir the lentils gently after tempering.
  4. Serve the lentils hot.
Recipe Notes

Above recipe is a simple recipe to cook Musoor daal. Instead of tempering garlic, we can always play around with other herbs and spices like dry cumin seeds, chopped onion, chopped scallion, green onion, dried chili, cilantro [coriander] etc. Ghee adds richer taste with lentils as compared to oil. Do not burn the lentils as they taste bitter.

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Rice pulau, pulau


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rice pulau
An easy way to cook pulau in a rice cooker. Just follow this recipe to make it in big batches.
Prep Time 30 minutes
Cook Time 20 minutes
Servings
people
Ingredients
  • cup 1 rice
  • cups 2 Water
  • tsp 1 Cardamon
  • tsp 1 Clove
  • cup 1/3 Dried coconut,cashew nut and raisin
  • tbsp 2 Ghee
  • cup 1/3 Diced carrots and peas
  • tsp 2 Salt
  • tsp 1 Sugar - 1 tsp
Prep Time 30 minutes
Cook Time 20 minutes
Servings
people
Ingredients
  • cup 1 rice
  • cups 2 Water
  • tsp 1 Cardamon
  • tsp 1 Clove
  • cup 1/3 Dried coconut,cashew nut and raisin
  • tbsp 2 Ghee
  • cup 1/3 Diced carrots and peas
  • tsp 2 Salt
  • tsp 1 Sugar - 1 tsp
Instructions
  1. Rinse the rice and soak into 2 cups of water for 20-30 minutes. After soaked, strain the rice but keep the water for cooking. Do not throw them away.
  2. Smash the cardamon until it cracks.
  3. Gently fry the carrots and peas into 1 cup of ghee for about a minute.
  4. Pour the reserved water into rice cooker. Add rice, vegetables, cloves, cardamon, salt and sugar. Then turn on the electric cooker.
  5. While the rice is cooking, fry the mixed nuts with the rest of the ghee until golden brown.
  6. After the rice is cooked, pour the fried nuts and fold it gently.
  7. Serve it anytime.
Recipe Notes

Pulau is a well known dish in Nepal, especially served as a substitute for rice in parties. Best quality rice always makes the best pulau. It has rice taste and quite heavy.Rice cooker is not necessary. It can be cooked in any pot. The purpose of using the water from strained rice is to keep the starch and also to accurately measure the recipe. If we decide not to use that water, simply add 1 1/2 cup of cold water into strained rice. Do not over fry the the nuts. They turn bitter when over fried. Ghee can be substituted with clarified butter.

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Young pumpkin and soybean curry, Farsi ra bhatmas

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Young pumpkin and soybean curry, Hariyo farsi ra bhatmas
A traditional Nepalese dish prepared with fresh green pumpkins and edamame have an acquired taste. Its authentic, yet simple. A must try recipe!
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
  • 500 grams Young pumpkin or zucchini thinly sliced
  • 150 grams Raw soybeans shells removed and washed
  • 150 grams Tomatoes finely chopped
  • 100 grams Onion sliced
  • 20 grams garlic finely chopped or crushedmortar and pestle
  • 20 grams Ginger finely chopped or crushedmortar and pestle
  • 2 tbsp Olive oil or cooking oil
  • 1 tsp Paprika powder
  • 1/2 tsp Coriander Seeds
  • 1/2 tsp Fenugreek Seeds
  • 1/2 tsp Cumin powder
  • 2 tsp Salt
  • 1/2 tsp Black pepper
  • 1 tbsp Cilantro for garnish
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
  • 500 grams Young pumpkin or zucchini thinly sliced
  • 150 grams Raw soybeans shells removed and washed
  • 150 grams Tomatoes finely chopped
  • 100 grams Onion sliced
  • 20 grams garlic finely chopped or crushedmortar and pestle
  • 20 grams Ginger finely chopped or crushedmortar and pestle
  • 2 tbsp Olive oil or cooking oil
  • 1 tsp Paprika powder
  • 1/2 tsp Coriander Seeds
  • 1/2 tsp Fenugreek Seeds
  • 1/2 tsp Cumin powder
  • 2 tsp Salt
  • 1/2 tsp Black pepper
  • 1 tbsp Cilantro for garnish
Instructions
  1. - Heat up oil in a pressure cooker, fry coriander seeds and fenugreek seeds until golden brown.
  2. - Add onions, cook until translucent.
  3. - Add ginger and garlic, cook until golden brown.
  4. - Add tomatoes, cook for 2 minutes.
  5. - Add pumpkin, soybeans and the rest of the seasonings except cilantro. Cook for 2 minutes.
  6. - Cover the pressure cooker with lid and cook for around 15 minutes on a medium heat.
  7. - Garnish with fresh cilantro leaves while serving.
Recipe Notes

Pressure cooker isn’t very necessary. Other options can be in any type of cookware like a pot, wok or a deep pan etc. Paprika powder can be substituted with a very mild chili powder. Although, it makes the dish a bit spicy. This dish may substitute meat as it contains higher nutrition. Also goes very well with bread, rice or roti.