![\"IMG_0204\"](\"https:\/\/i0.wp.com\/foodies.dk\/backend\/wp-content\/uploads\/IMG_0204-300x225.jpg?resize=300%2C225\" "\\"IMG_0204\\"")
<\/a><\/p>\n350 gr r\u00e5 r\u00f8dbeder
\n3 spsk olie
\n1 tsk hel spidskommen
\n1 stort fed hvidl\u00f8g, fint hakket
\n1 stort l\u00f8g (ca. 110gr), hakket groft
\n1 tsk mel
\n\u00bd tsk st\u00f8dt cayenne
\n225 gr tomat, skr\u00e6llet og hakket fint (eller 1 d\u00e5se godt afdryppet)
\n1 tsk salt
\n275 ml vand<\/p>\n
Skr\u00e6l r\u00f8dbederne og sk\u00e6r dem i aflange stykker – en 5 cm lang r\u00f8dbede skal sk\u00e6res i 6 “b\u00e5de”.<\/p>\n
Varm olien p\u00e5 middelvarme i en gryde. N\u00e5r den er varm kommes spidskommen i og f\u00e5r lov til at syde i 5 sekunder. Herefter kommes hvidl\u00f8g i og steges til gyldent. Kom l\u00f8g i og steg under omr\u00f8ring i et par minutter. Mel og cayenne kommes i og der steges under omr\u00f8ring i et minut mere.<\/p>\n
Kom r\u00f8dbeder, tomat, salt og 275 ml vand i gryden. R\u00f8r rundt og bring i kog. Retten simres under l\u00e5g ved svag varme i ca. 30 minutter indtil r\u00f8dbederne er m\u00f8re.<\/p>\n
Fjern l\u00e5get og skru varmen op til middel igen og lad det koge uden l\u00e5g i ca. 7 minutter til sovsen bliver en smule tykkere.<\/p>\n
Serveres til Chapatis eller ris.\t\t<\/p>\n","protected":false},"excerpt":{"rendered":"
R\u00f8dbeder er en yndet spise i Danmark, men ogs\u00e5 i Indien kan den bruges i madlavningen. 350 gr r\u00e5 r\u00f8dbeder 3 spsk olie 1 tsk hel spidskommen 1 stort fed hvidl\u00f8g, fint hakket 1 stort l\u00f8g (ca. 110gr), hakket groft 1 tsk mel \u00bd tsk st\u00f8dt cayenne 225 gr tomat, skr\u00e6llet og hakket fint (eller<\/p>\n
Continue Reading<\/a><\/div>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[2],"tags":[97,239,249,346,365,409,490,502,540,598,623],"class_list":["post-599","post","type-post","status-publish","format-standard","hentry","category-aftensmad","tag-cayenne","tag-hvidlg","tag-indien","tag-lg","tag-mel","tag-olie","tag-rdbeder","tag-salt","tag-spidskommen","tag-tomat","tag-vand"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p37AhV-9F","_links":{"self":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/posts\/599","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=599"}],"version-history":[{"count":0,"href":"https:\/\/foodies.dk\/index.php?rest_route=\/wp\/v2\/posts\/599\/revisions"}],"wp:attachment":[{"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=599"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=599"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodies.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=599"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}} ![\"IMG_0204\"](\"https:\/\/i0.wp.com\/foodies.dk\/backend\/wp-content\/uploads\/IMG_0204.JPG\" "\\"IMG_0204\\"")
<\/a><\/p>\n