by
Paul
Benhaimgaram masala, hemp seed and mango powder. Garnish with
tomato, coriander and chillies.
Open up the batura and fill with chana for a super un-healthy
Indian speciality dish for special occasions.
Coriander has been used since 5000BC. It is helpful in alleviating
gas.
Banana
and
Yam
Patiya
VGNS
450g yam, washed and peeled 225g cooking plantains, peeled
1 fresh coconut, meat grated and ground to fine paste
2 tsp black peppercorns, freshly ground 2 tsp mustard seeds
2 tsp turmeric powder
1 sprig curry leaves
1 tbsp ghee or hemp butter
Cut yam into one inch cubes. Soak in salted water for about an
hour.
Cut plantains into one inch cubes. Boil a litre water, add turmeric,
salt, pepper and yam cubes. When yam is half done (after about
20 minutes) add plantain pieces. When vegetables are tender (use
a fork to check) add coconut paste, keeping 1 1/2 tbsp aside.
Cook for ten minutes. Heat ghee and fry curry leaves and mustard
seeds until they pop. Add one more tbsp coconut paste and cook