Kashmiri Bourou-Bourou

Ingredients

In this Kashmiri adaptation of Bourou-Bourou, we incorporate the unique flavors of Kashmiri cuisine. The original Senegalese dish is transformed by using Kashmiri spices such as fennel seeds, ginger, and Kashmiri red chili powder. Additionally, we substitute some of the original vegetables with Kashmiri favorites like lotus root and turnips, which are commonly used in Kashmiri cuisine. We alse have the original recipe for Bourou-bourou, so you can check it out.

• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon fennel seeds 1 teaspoon fennel seeds
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon Kashmiri red chili powder 1 teaspoon Kashmiri red chili powder
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 2 cups (470ml) water 2 cups (470ml) water
• 1 cup diced potatoes 1 cup diced potatoes
• 1 cup diced carrots 1 cup diced carrots
• 1 cup diced lotus root 1 cup diced lotus root
• 1 cup diced turnips 1 cup diced turnips
• 1 cup chopped spinach 1 cup chopped spinach
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 28g, 6g
• Protein: 4g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.
2. 2.
   Add the fennel seeds, ground turmeric, ground cumin, ground coriander, and Kashmiri red chili powder to the pot. Stir well to coat the onions and garlic with the spices.
3. 3.
   Pour in the vegetable broth and water, and bring the mixture to a boil.
4. 4.
   Add the diced potatoes, carrots, lotus root, and turnips to the pot. Reduce the heat to low, cover the pot, and simmer for about 20 minutes or until the vegetables are tender.
5. 5.
   Stir in the chopped spinach and cook for an additional 5 minutes.
6. 6.
   Season with salt to taste.
7. 7.
   Serve the Kashmiri Bourou-Bourou hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Lotus root — Peel the outer skin of the lotus root before dicing it. Rinse the diced lotus root thoroughly to remove any dirt or impurities.
• Kashmiri red chili powder — Adjust the amount of Kashmiri red chili powder according to your spice preference. If you prefer a milder stew, reduce the amount or substitute with regular chili powder.

Tips & Tricks

• For a richer flavor, you can add a tablespoon of Kashmiri garam masala to the stew.
• If you can't find lotus root, you can substitute it with water chestnuts for a similar crunchy texture.
• Serve the Kashmiri Bourou-Bourou with a dollop of plain yogurt on top for a creamy contrast.
• Feel free to add other seasonal vegetables of your choice to the stew for added variety.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Kashmiri Bourou-Bourou hot with steamed basmati rice or naan bread. It also pairs well with a side of cucumber raita or a fresh green salad.

Presentation advice

Garnish the stew with a sprinkle of freshly chopped cilantro to add a pop of color. Serve it in a deep bowl to showcase the vibrant vegetables and aromatic broth.