village style food cooking/Traditional way to making/sengong/makai ko dhendo recipe

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

green chilies

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers provide flavor without the heat.

peas

🥗Healthier: edamame

💰Cheaper: frozen mixed vegetables

Edamame adds protein while mixed vegetables are more economical.

cilantro

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley offers a similar flavor profile.

Chop the ingredients needed for the recipe.

Fry chopped onion in a pan until brown.

Add chopped tomato to the pan and stir.

Season with 1 tsp of turmeric and 1 tsp of gram masala, then add salt and stir.

Add dry meat to the pan and stir nicely.

Pour in 1/2 cup of water and cook until the meat is done and the water has dried up.

On another side, boil water for Senkong (Dhendo) and add some Tsampa to it.

Boil the Tsampa until cooked.

Prepare Gundruk by adding it to the boiled water with garlic and chili.

Stir Gundruk properly; it can be eaten directly or fried for better taste.

For Senkong, add salt according to taste and check the meat to ensure it's cooked.

Once the water has dried from the meat, add chili paste if desired for spice.

Finally, add Makai Tsampa and stir continuously for 3 to 4 minutes until it forms a ball.

Add all the cooked vegetables to the mixture and serve with Raddish pickle and round chili on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary