NUTRELA MANSA (Serves 6)

This curry is based on Bengali preparation. Goes well either with rice accompanied by plain dal or chapati, parathas or bread and the like.

3 cups treated Nutrela chunks

½ cup curd or tomatoes

1 ½ tsp. Salt

1 tsp. chili powder

2 large onions

6 garlic pods

2 cm cinnamon stick

4 cloves

½ cups raw Nutrela chunks

1 ½ potatoes, peeled and cut into pieces

½ tsp. turmeric powder

4 tsp. oil

2 cm ginger piece

2 cardamoms

3 bay leaves

1.      Soak the treated Nutrela chunks in curd or tomato pulp, with turmeric powder and one-third tsp. salt for one hour.

2.      Grind one onion with the ginger and garlic, keep paste aside.

3.      Powder cinnamon; bay leaves and cloves with cardamoms, keep aside.

4.      Fry the potatoes in the oil, till pale yellow, keep aside. Brown the other onion in the same oil, add masala powder, paste and fry.

5.      Add water, to cover chunks and cook covered till nearly done.

6.      Add potatoes and cook uncovered, till chunks are tender.

7.      Adjust water, for an appropriate thickness of gravy. Serve hot.

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