Leeks with poppy-sesame paste
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| Serves | 2-4 |
| Prep time | 15 minutes |
| Cook time | 10 minutes |
| Total time | 25 minutes |
| Meal type | Main Dish |
Ingredients
- Black onion seeds (1/2 teaspoonful)
- Whole, dry, red chilies ((3-4, depending on the level of “hotness” desired))
- Turmeric powder ((1/2 teaspoonful ,it’s for the yellow pop of color, and therefore optional))
- Poppy seeds (1/2 cup)
- White sesame seeds (1/2 cup)
- Leeks (2 big bunches)
- Mustard oil (2 teaspoonful)
- Salt to taste
Directions
| 1. | Recipe: |
| 2. | Dry roast the sesame seeds and poppy seeds till the poppy seeds sputter and the sesame turns a nice shade of brown. Once done roasting, use a small amount of water to grind them into a fine paste (Rheology 101: a fine paste is what we are shooting for, not a slushy liquid with half ground seeds) |
| 3. | Heat the mustard oil, add the onion seeds and when they generate that heavenly fizz, add the dry red chillies and saute them well. |
| 4. | Add the leeks. Cover and let them soften/cook for 5 minutes |
| 5. | Add the poppy-sesame seed paste. Mix well, add some water and salt. Cover the pan and allow the leeks to cook till almost all the water evaporates |
| 6. | Drizzle with some mustard oil and remove from fire. Serve hot with white rice |
