Bati-Chachari

(Serves 4-6)

3 cups boiling potatoes, cubed

3 cups string beans, cut in 1 ½-inch pieces

2 whole red chilies

½ teaspoon turmeric

3 tablespoons butter or ghee

2 ¾ cups water

1 teaspoon salt

Place all the ingredients in a heavy-bottomed saucepan and bring to a boil. Reduce the heat to medium, partly cover, and boil gently until the liquid is absorbed and the vegetables are fork tender, about 25 minutes. Remove the lid, raise the heat slightly, and cook until the vegetables fry in the seasoned butter. (Do not burn the vegetables; only allow a deep brown crust to form in the pan.) Cover and set aside for 10 minutes. Then stir in the crust and serve.

From: Yamuna Devi, author of Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking.July 1st, 1991 | Category: Lord Krsna's Cuisine, Volume-25 Number-04, Yamuna Devi Dasi

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