MASALAY PIYO SAAG
(Mixed Vegetable Curry)
Tomatoes – 2 nos.
Potato – 1 no. (medium sized)
Brinjal – 1 no. (medium sized)
Lotus stem – 1 stick
Yam – 50 gms.
Bengal gram lentil – 2 tblsp.
Dry mango powder – ½ tsp.
Green chillies – 4 nos.
Turmeric powder – ¼ tsp.
Red chilli powder – ½ tsp.
Corainder – cumin powder – ¼ tsp.
Asafoetida – pinch
Oil – 2 tblsp.
Salt – to taste
Coriander leaves (for garnish) – 1 tblsp.
Soak the Bengal gram in water for 1 hour before the start of preparation.
Chop the tomatoes and brinjal into small pieces. Peel and cut the yam and potatoes into small pieces and wash and cut the lotus stem in roundels.
In a toap, heat the oil on a medium flame. When hot, add asafoetida and chopped green chilies. When it starts tempering, add the Bengal Gram and all the chopped vegetables except the tomatoes. Add 2 cups of water.
Cover the toap with a rekabi (lid) and let it cook till the lentil and vegetables are almost tender.
Add the tomatoes and the rest of the spices. Let it cook for approximately 8 – 10 minutes. Stir all the vegetables and with a round spoon lightly mash them. (This is done to make the Masalay piyo Saag a bit thicker in consistency and to mix all the vegetables together)
Cook for a few more minutes, and when the Masalay piyo Saag becomes slightly thick in consistency, add salt, coriander-cumin powder and garnish with chopped coriander leaves. Serve hot.