1 cup rice, washed soaked in salted water
1 tbsp. Coriander leaves chopped finely
For filling:
4 large potatoes, boiled
4-5 green chillies
1" piece ginger
1 flake garlic
2 sprigs mint leaves, chopped
1 tbsp. Coriander leaves, chopped
1 tsp. Lemon juice
1/4 tsp. Turmeric powder
3 pinches asafoetida powder
1/2 tsp. Each cumin & mustard seeds
1 tbsp. oil
salt to taste
For gravy:
1 bunch spinach leaves, chopped roughly
1 cup bottle gourd, grated
1 onion sliced
1 green chilly
1 flake garlic
1 tsp. Wheat flour
1/4 tsp. Turmeric powder
salt to taste
2 tbsp. Butter
Drain, cool, keep aside.
For filling:
Crush ginger, garlic, chilli
Chop potatoes
Heat oil, add seeds, asafetida, allow to splutter.
Add crushed mixture, stir for a few seconds.
Add turmeric, stir, add potatoes.
Add salt, lemon, coriander, stir and cook for a minute.
Take off fire, keep aside.
For gravy:
Heat 1/2 tbsp. butter in a pan.
Add onions, stir fry till transparent.
Wash and drain spinach leaves.
Add to onions, with bottle gourd.
Cover and simmer for 2 minutes.
Remove, cool, put in small electric grinder.
Add all ingredients, except salt and butter.
Grind to a paste, which is a little grainy, keep aside.
Do not add water.
Heat remaining butter, add gravy.
Add salt, stir and bring to a boil.
Cover and simmer for 3-4 minutes till a little thick.
Keep aside till required.
Use 2/3 filling, keep aside remaining 1/3.
Spread out lettuce leaf, place filling along central line.
Wrap to make a Frankie like long cylinder.
Mix remaining 1/2 filling with rice.
Spread all over base of casserole.
Arrange lettuce rolls over rice.
Pour gravy over rolls and rice, not necessarily covering all over.
Cover with aluminum foil or loose lid.
Bake in preheated oven at 300oC for 10 minutes.
Garnish with coriander, serve piping hot.
My Tip : You could as well use cabbage instead of lettuce. If using cabbage, just dip in boiling water for 15 seconds each leaf so that it is tender.
No comments:
Post a Comment