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With simplicity, Assamese cuisine is a blend of different native styles with significant regional variations and some external influences. My blog Recipes.com is basically for those people who really love different kind of Assamese cuisine. Here I have shared a few very well-liked dishes from my native soil Assam. Apart from Assamese recipes I have shared different kind of recipes through this blog. Hope you will like it..........

Monday, August 22, 2016

কচু ঠাৰি বুটৰ আঞ্জা ... ( Colocasia stems cooked with black chickpeas)



কচু ঠাৰি বুটৰ  আঞ্জা 


Ingredients:

  • Kasu Thari ( Colocasia stem- medium size) - 3-4
  • Boiled Black chickpeas- 1/2 cup 
  • Onion - 1 medium (chopped)
  • Ginger Garlic paste- 1tsp
  • Tomato- 1 chopped 
  • Turmeric powder - 1/2 tsp
  • Cumin powder - 1/2 tsp
  • Salt to taste
  • Green chili - as per taste
  • Crushed black pepper- 1/2 tsp
  • Mustard oil- 2-3 tsp

Method:
  • Wash the colocasia stems carefully...peel the outer skin and cut them into medium pieces. Boil them for 5-6 minutes and strain them. keep aside
  • In the hot oil add chopped onion, ginger garlic paste and green chilies. Fry them for few seconds
  • Next add the chopped tomatoes, turmeric powder, cumin powder and black pepper powder
  • When all ingredients turn light brown add colocassia stems and salt. Mix them well and cook for 5 minutes
  • Add black chickpeas to the pan. Stir and mix well.
  • Cover cook till done or stems become a little bit pulpy.




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