1 cup of mushrooms
4 teaspoons mustard or vegetable oil
1 medium onion
2 garlic cloves
2.5 cm piece of ginger
1/2 teaspoon chili (optional)
1/2 teaspoon turmeric
1/2 teaspoon fenugreek seed
salt to taste
Wash the mushrooms 2 or 3 times. Break into small pieces by hand. Mix turmeric rubbing with the hands and allow to stand for at least 10 minutes.
Heat the oil and fry the fenugreek seeds till they jump and become brown. Add the mushrooms after squeezing out the turmeric. Add salt and fry again. Add the ground spices and some water so as to let it become a paste. Cook with a little more quantity of water if needed.
Serve hot and dry.
Joys of Nepalese Cooking: Indra Majapuria
2 cups of the leaves of spinach
1 cup of gram flour (besan)
2 green chillis chopped or 1/2 teaspoon chilli powder (optional)
1 large onion finely chopped
1/2 teaspoon cumin powder
pinch of asafoetida (hing)
1/2 teaspoon salt
1/2 cup of water or as required
Oil for deep frying
Wash and clean the spinach leaves well. Cut thickly or use they are. Mix all the ingredients in gram flour and beat well. It will become a thick paste. Mix the spinach leaves. Beat again. Add more water if needed.
Heat the oil in frying pan until smoke starts to come. To make the pakoda crispy, mix a tablespoon of the heated oil in the gram flour. Fry small balls in the oil until they become light brown. Adjust the heat accordingly.
Serve hot with a tomato and chili sauce.