Clearcals

Serving Size 1 Small Cup (100 g)
Calories150.8 kcal
Carbs15.3 g (61.1 kcal)
Protein3.6 g (14.4 kcal)
Fats8.4 g (75.4 kcal)

Batatyachya makhana rassa recipe

Name: Batatyachya makhana rassa
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5
Ingredients: 2 Table Spoon of Ghee clarified butter; 200 Grams of Tomato ripe local; 100 Grams of Potato brown skin big; 10 Grams of Chillies green - all varieties; 15 Grams of Coriander leaves; 0.5 Tea Spoon of Ginger fresh; 1 Grams of Asafoetida; 1 Tea Spoon of Cumin seeds; 2 Grams of Turmeric powder; 1 Table Spoon of Rice bran oil; 1 Tea Spoon of Salt; 100 Grams of Water; 1 Tea Spoon of Red chilli powder; 100 Grams of Makhana lotus seeds dried

Makhanas are low in calories also a good source of protein, carbohydrates, fiber, magnesium, potassium, iron, and zinc. HINT: Makhana act as an anti-oxidant, very light and easy to digest.

Cooking time: 10 minutes

Serves: 5 persons

Ingredients

Ghee clarified butter

2 Table Spoon

Tomato ripe local

200 Grams

Potato brown skin big

100 Grams

Chillies green - all varieties

10 Grams

Coriander leaves

15 Grams

Ginger fresh

0.5 Tea Spoon

Asafoetida

1 Grams

Cumin seeds

1 Tea Spoon

Turmeric powder

2 Grams

Rice bran oil

1 Table Spoon

Salt

1 Tea Spoon

Water

100 Grams

Red chilli powder

1 Tea Spoon

Makhana lotus seeds dried

100 Grams

Instructions

Wash and chop the vegetables

Wash and chop the vegetables and keep them aside.

Grinding

Combine chopped tomato, green chili, and ginger. Make a smooth puree in the blender using 1 – 2 tablespoons of water. Set aside.

Frying

Heat 2 tablespoons of ghee in a kadhai. Fry the foxnuts (makhana) until crisp. Transfer to a plate. In the same kadhai add potato pieces and fry till they turn light golden in color. Transfer to a plate and set aside.

Sauteing

Heat oil in the same kadhai. Add cumin seeds and asafoetida. Fry for 10 – 20 seconds. Next, add the tomato masala and fry the masala over low heat. Add the spices, salt, and cook till the oil starts separating from the tomato masala.

Cooking

Add the roasted foxnut and potatoes, stir to combine nicely. Adjust the quantity using water. Cook for 15 minutes. Turn off the heat. Garnish with chopped coriander and serve.

Nutrition Label