Bisibelebath and Aloogedde Fry Recipe By Chef Rakesh Raghunathan

Heat 1 tsp ghee in a pan, add chopped carrots and beans, 1 tsp salt, 1 tsp turmeric, and let it cook.

Then add 2 tbsp peanuts, 1 cup tamarind water, salt and cover it.

Heat another pan, add 1 tsp ghee, 1 tsp fenugreek seeds, 1 tsp black peppercorns, 1 tsp cumin seeds,2 tsp coriander seeds, 2 tsp Bengal gram, 2 tsp black gram, 4 or 5 dry red chilli and 1/2 tsp asafetida and roast it well.

Transfer it to the blender, blend it to a smooth paste.

Heat a tsp ghee in a pan, add 1 star anise, 2 cardamoms, 3 cinnamon, 3 cloves, 1 cup freshly grated coconut, 1 tsp poppy seeds, 2 or 3 cinnamon sticks and cashew nuts, roast it well. Transfer it to the blender, blend it to smooth powder.

Add the paste, 1 cup boiled Bengal gram and rice, 1/2 glass water, 2 tsp jaggery, spice powder in the boiled vegetable mixture and mix it well.

Heat 1 tsp ghee in a pan, add 1 tsp mustard seeds, curry leaves and 1 tsp cashew nuts

Pour the tempering over the bisibelabath.

In a large bowl, add 1 tsp sambar powder, 1 tsp rice powder, 1 tsp turmeric powder, 1/4 tsp asafetida, 4-5 curry leaves, 2 boiled and chopped potato, 1 tsp white sesame and salt, mix it well.

Heat 1 tsp sesame oil in a pan, add 1 tsp mustard seeds, 1 tsp black gram, 4 - 5 curry leaves, and saute.

Aloogedde Fry is ready to serve.