(Last Updated on : 10-11-2014)
Raam Rochak Tarkari is a vegetable
dish mostly consumed in the Baripada
region of Odisha state of India
. This nutrition enriched recipe is quite popular during the festival of Ratha Yatra
. It is prepared using ingredients like moong dal, brinjal, potato etc. Raam Rochak Tarkari is easy to cook and can be experimented even at home.
Ingredients of Raam Rochak Tarkari
100 gms moong dal
1 pinch baking powder
1 pinch asafoetida
1/2 teaspoon red chilli powder
1 tablespoon cumin seeds
1 inch ginger
3 to 4 red chillies
250 gm brinjal
1 medium size potato
1 table spoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala powder
100 grams refined oil
Salt to taste
Method of Preparing Raam Rochak Tarkari
Soak moong dal in water for 2 to 3 hours.
Then grind it into a paste.
Cut brinjal and potato into cube shapes.
Make a fine paste of cumin seeds, ginger and red chillies.
Then add 1 teaspoon of this paste, a pinch of asafoetida and baking powder to the dal batter and mix properly.
Make small balls from the batter.
Heat oil in a pan and deep fry moong dal baras till they are golden brown.
Now heat 50 gms of refined oil separately and add about 2 tablespoon of the cumin seeds, ginger and chilly paste.
Add 1 tablespoon of coriander powder and 1/2 teaspoon turmeric powder to it.
Cook till the oil leaves the masala.
Then add the brinjal and potato cubes to it.
Add chilli powder and salt to taste.
Cover the frying pan and cook on medium flame for sometime. Keep stirring in between.
When it is cooked, add 1 glass of water for gravy and let it boil for about 1 minute.
Then add the fried baras.
Let it again boil for about 2 to 3 minutes.
Add half teaspoon garam masala powder into it.
In addition to Ratha Yatra, this mouth watering dish is also prepared in general days. It is generally eaten as a side dish by teaming up with rice
Recently Updated Articles in Indian Food
|• ||Bel Sherbet|
Bel Sherbet is a popular summer drink made using the pulp of bel fruit, also called wood apple. This fruit has natural cooling properties and also hydrates the body. The presence of vitamin C protects from infections and builds body immunity.
Asafoetida is acrid and bitter in taste. It emits a highly disagreeable, pungent, and garlicky odour. It belongs to the specie group of Ferula. It is a form of perennial herb.
|• ||Celery Seed|
Celery seed is the dried ripe fruit of the umbelliferous herb. It is usually 60 to 180 cm high, and erect, with conspicuously jointed stems bearing well-developed leaves on long expanded petioles.
Amchur is the dried or dehydrated product prepared from unripe mango flesh in the form of peeled slices.
|• ||Desserts of Assam|
Desserts of Assam are simply delicious. Rice is the main ingredient of Assamese sweets. Various types of Pithas heighten the Bihu Festival in Assam.