Jodhpur special…. Royal dish



2 medium size potatoes
4-5 inch long piece of Rataloo (Violet or Purple Yam)
3 medium size onions
Oil for frying
4-5 slices White Bread
5 tbsp ghee and more for deep frying Bread
2 cup Basmati Rice
Few drops of lemon juice
3-4 cloves of Garlic, 1 inch piece of Ginger for ginger-garlic paste
500 gm yoghurt
1 tsp Cumin seeds
Whole spices (1 inch Cinnamon piece, 4-5 Green Cardamom, 4-5 Black pepper, 3-4 cloves, 2-3 Bay leaf)
15-20 cashews halves
10-12 Raisins
2 tsp Red chili powder
1/4 tsp Turmeric powder
1 tbsp Coriander powder
1/2 tsp Garam masala powder
Salt to taste
1 or 2 Tomatoes
Coriander for garnishing


Wash and soak rice for half an hour. In a deep pan, boil 4-5 cups of water. Add salt, 1 tbsp of ghee, lemon juice and add rice into it. Cook the rice and drain the excess water.

Peel potatoes, rataloo, onion and cut into slices. Cut bread slices into small pieces (1/12). Heat oil in a pan and one by one, deep fry the potatoes, rataloo, onion slices on a medium flame. Heat ghee in a different pan and deep fry the bread pieces, until they turn golden.

In a bowl add yoghurt, red chili powder, turmeric powder, coriander powder, salt and whisk till all ingredients mixes well. Heat ghee in a pan, add cumin seeds, whole spices, cashews and sauté till cashews turn golden. Add ginger garlic paste, yoghurt mix in the pan and cook it on low flame for 5 minutes. Now add fried onion, potato, rataloo and bread pieces and cook it for 2-3 minutes till everything mixes well. Put off the gas and keep this vegetable gravy aside.

Slice tomatoes and chop coriander leaves. In a deep pan, spread one layer of 1/3rd cooked rice, other layer of vegetable gravy, 4-5 slices of tomatoes and then again spread a layer of 1/3rd cooked rice, remaining gravy, 4-5 slices of tomatoes and final layer of remaining 1/3 cooked rice. Garnish with chopped coriander leaves.
Serve it hot.



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