Masaura

Masaura is a traditional Nepali delicacy made from sun-dried vegetable balls. These balls are created from a blend of minced vegetables such as taro, yam, and colocasia leaf, mixed with black lentils. Originally, Masaura served as a nutritious alternative when fresh vegetables were unavailable. They are fried in oil, somewhat resembling soy chunks. However, while soy chunks are derived from soybeans, Masaura is distinguished by its minced vegetable composition.

The name "Masaura" is likely derived from "Maas" which means black lentils, one of its main ingredients. Although the exact origins of Masaura are somewhat obscure, it remains a staple in traditional Nepali preserved foods.

The preparation of Masaura begins with mixing black lentil flour and water into a thick paste. Finely sliced vegetables are then incorporated into this mixture. The mixture is left to ferment overnight, which imparts a unique flavor. The following day, the paste is shaped into small balls and sun-dried for several days. Once dried, they can be stored in an airtight container for extended periods.

When cooking Masaura, the dried balls are first fried until crispy. They are then combined with potatoes, spices, and tomatoes to create a delectable curry. Cooking the dish on low to medium heat allows the flavors to meld beautifully.

Masaura is a versatile and flavorful dish that showcases the ingenuity of Nepali cuisine in preserving and utilizing seasonal vegetables to their fullest potential.