Indian Cuisine – Home Food at Sindhi Rasoi

Indian Style Macaroni and Lotus seeds Curry: (Macroli Phoolpatasha)

Ingredients

• Onions 3
• Tomato 1 large sized, grated
• Green chillies 2-3
• Ginger 1 inch piece
• Garlic 3-4 cloves
• Curd/yogurt 2-3 tsp (adjust curd and tomato ratio to suit your palate)
• Oil 1 tbsp
• Bay leaf 1
• Black cardamom 1
• Clove 1
• Potatoes 2 large
• Macaronis 1/2 cup
• Dried lotus seeds 1/2 cup
• Salt as per taste
• Turmeric powder 1/4 tsp
• Coriander powder 1/2 -1 tsp
• Garam masala powder few pinches
• Kasoori methi and kitchen king masala( just one pinch each..optional)
• Water to adjust consistency of gravy
• Coriander leaves for garnishing

Procedure:

• Blend in food processor or mixer, peeled and sliced onions along with  curd, ginger, garlic and some salt to make a smooth paste.
• Peel and cut potatoes into large chunks, rinse well with water and add some salt. Keep these aside for a while. Add some water if they tend to turn black.
• Take  1 tbsp of oil in a pressure cooker and heat it. Add bay leaf, clove, black cardamom and saute  for few seconds.
• Add the onion paste and mix well. Keep stirring and sprinkle some drops of water if the mixture tends to stick to the bottom of the pressure cooker.
• Cook it till the paste turns golden brown in color, but make sure that it isn’t charred. Keep sprinkling some water drops to avoid burning.
• Now add grated tomatoes,chopped green chillies, turmeric powder, coriander powder and mix well on high heat, till the tomatoes are cooked. Add the potatoes and around one cup of water and mix well. Close the lid of pressure cooker and cook the curry till pressure is released once ( One whistle). Put off the burner and wait till the pressure subsides.
• Now add the Macaronis and lotus seeds (Note: some prefer to dry roast the seeds before adding to curry, while others deep fry, some soak these in water before adding to curry. But I like to cook them in curry directly….make your choice  ) and adjust the salt (There is already some salt in onion paste and potatoes, so be careful while adding more salt for macaronis and lotus seeds).
• Sprinkle a dash of kasoori methi and kitchen king (optional) and some garam masala powder and add about one more cup of water. Close the lid of cooker and cook further for one more whistle or you can cook it without the lid, on high flame till macaronis and lotus seeds are Al dente (Just cooked).
• Adjust the consistency of gravy and garnish with coriander leaves
• Serve it with Bhugha Chhanwaran, a typical Sindhi Style of Rice and enjoy the heavenly taste.