ALOE VERA CURRY (Rajasthani)

(Cooked without skin)

Aloe vera plant is well known for its medicinal properties.These days it is used in health and cosmetic products. Ever thought that it could be eaten as a vegetable too. In Rajasthan it is known as Gwaar Paatha and a delicious curry is made with this.
The tender ones can be cooked without peeling and if you get a nice fleshy one you can remove the outer skin and make the curry with the jelly like fleshy part.

                                                              (Cooked with skin)

Ingredients:
Aloe vera leaves ..... 2
Mathania lal mirch powder ... 1/2 tsp.
Coriander powder .... 1 tsp.
Asafoetida ............... a pinch
Fenugreek seeds ..... 1/2 tsp.
Aniseeds ................ 1/2 tsp.
Amchoor powder .... 1/2 tsp.
Jaggery .................. 1/2 tsp.(a small piece)
Black cardamom ...... 1
Star anise ............... 1
Cinnamon stick ....... 1 inch piece.
Tomato puree ........... 1 tbsp.
Yogurt ..................... 1 tbsp.
Salt ................... to taste.
Oil .................... 2 -3 tbsps (preferably mustard oil or ghee.

Method:


1. Peel and cut the aloe vera leaves into cubes. If it is tender you can even cook it without peeling.



2. Boil them for 2-3 minutes with salt. Drain and set aside.



3. In a pan heat a little oil and add the whole spices.Now add the asafoetida, red chilli powder,jaggery, salt and coriander powder. Add a little water and put the aloe vera cubes.Simmer for 2-3 minutes.



4. Mix the beaten yogurt to the curry and keep stirring on medium flame for 1-2 minutes.

Note: If you don't have Mathania lal mirch use Kashmiri chili powder to get the rich red colour.

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