Sorshe Sapla / Water Lily Recipe with mustard paste is a mouth-watering recipe, with hot piping rice.
What is sapla? Water Lily (shapla) is an aquatic plant of the genus Nymphaea that has large, (About 8 to 16 inches)disk-like, floating leaves and showy white or pink flowers, which normally grows in still or slowly moving water such as shallow ponds, edges of lakes and in the streams.
It has many health benefits; as per foodthesis it lowers cholesterol, treats liver injury and ulcers, treats diabetes and epilepsy/seizures, and also keeps the kidney healthy.
How it can be consumed? It can be served with hot rice and dal or with roti and phulka.
Types of types of equipment used for this recipe
- Serving bowl/Plate
- Kadai/Fry pan
- Spatula Knife
The ingredients required for this recipe are
- Water lily stems-10
- Silted green chili-2
- Nigella seeds-1/2 tbsp
- Grated ginger- 1/2 tbsp
- Grated garlic-1/2 tbsp
- onion-1 (Chopped)
- Soaked black chickpeas-1/2 cup
- Turmeric powder-1/2 tbsp
- Cumin powder-1/2 tbsp
- Coriander powder-1/2 tbsp
- Red chili powder-1/2 tbsp
- Sugar-1/2 tbsp
- Salt
- Mustard oil-2 tbsp
- Mustard paste-2 tbsp
How to make Sorshe Sapla / Water Lily Recipe
Clean and wash the water lily and cut the stem into one inch lengthwise
Heat oil in a pan and add green chili and nigella seeds to temper
As they splutter and sizzle, add the grated garlic ginger, and chopped onion and Stir them for a minute
Add the soaked black chickpeas and stir them for a minute
Now add the water lily stems and saute them, till they become soft
Add turmeric powder, cumin-coriander powder, and red chili powder; add salt and sugar and stir them continuously till the raw smell of the spices goes off
Now add the mustard seed paste and mix it well
Cover the lid and allow them to cook for 3-4 minutes on medium flame
Open the lid and stir them for 2 minutes on a high flame
Transfer them to a serving plate and serve hot with rice or roti
Sorshe Sapla / Water Lily Recipe
Equipment
- A kadai or a fry pan
- Spatula
- Serving plate
- knife
Ingredients
- 10 Waterlily stems
- 2 green chili (silted)
- 1/2 tbsp grated ginger
- 1/2 tbsp chopped garlic
- 1/2 tbsp kalo jeera (nigellaseeds)
- 1 onion, chopped
- 1/2 cup Soakedblack chick peas
- 1/2 tbsp turmeric powder
- 1/2 tbsp cumin powder
- 1/2 tbsp Coriander Powder
- 1/2 tbsp red chili powder
- 1/2 cup mustard seed paste
- 2 tbsp Mustard oil
- 1/2 tbsp sugar
- salt
Instructions
- Clean and wash the water lily and cut the stem into one inch lengthwise
- Heat oil in a pan and add green chili and nigella seeds to temper
- As they splutter and sizzle, add the grated garlic ginger, and chopped onionand Stir them for a minute
- Add the soaked black chickpeas and stir them for a minute
- Now add the water lily stems and saute them, till they become soft
- Add turmeric powder, cumin-coriander powder, and red chili powder; add saltand sugar and stir them continuously till the raw smell of the spices goes off
- Now add the mustard seed paste and mix them well
- Cover the lid and allow them to cook for 3-4 minutes on medium flame
- Open the lid and stir them for 2 minutes on a high flame
- Transfer them to a serving plate and serve hot with rice or roti