A simple dish with Bottle Gourd

22 Tuesday Apr 2014

Tags

bottle gourd, vegetarian

Ingredients

1 Large sized Fresh Bottle Gourd ~ 2-3 pounds – peeled and cubed
Vari (dried lentil pieces, available in Indian Store) – fried (soak up excess oil using a tissue paper) (NOT the spicy Punjabi vari)
Potatoes – 2 medium sized – peeled and cubed (I prefer to use golden potatoes)
Cooking Oil (I prefer to use Olive Oil, unless otherwise mentioned, NOT the extra virgin type)
1 Green Chili (for tempering)
Whole Cumin Seeds – 1/2 tsp (for tempering)
Bay Leaf – 1 (for tempering)
Turmeric Powder – 1/2 tea spoon
Cumin powder – 1 tsp
Sugar – 1/2 tea spoon
Salt
Water – as per need

Preparation

Heat oil in a wok and add the potatoes
Add some salt and a pinch of turmeric powder and fry for about 5-7 minutes on medium. Take out the potatoes and keep aside
In the remaining oil, add green chili, whole cumin seeds and bay leaf for tempering
Add the cubed bottle gourd pieces, add salt and cover cook for about 8 minutes
Add the remaining ground spices and salt and continue frying for 2-3 minutes
Add the potatoes and cover cook till the vegetables get tender. Add some water if needed (this depends on the quality of the bottle gourd)
Add the fried vari and sprinkle some ghee (optional)
Serve with steamed rice or chapati

Masala Okra

19 Saturday Apr 2014

Tags

okra, vegetarian

Ingredients

Fresh Okra ~ 1.6 pounds
1 Large sized Onion (I prefer to use red onion) – thinly sliced
2 Tomatoes – Thinly Sliced
Cooking Oil (I prefer to use Olive Oil, unless otherwise mentioned, NOT the extra virgin type)
Crushed Red Chili flakes – 1 tea spoon (or to taste)
Freshly crushed coriander seeds – 1 1/2 tea spoon (I like to use a spice grinder)
Turmeric Powder – 1/2 tea spoon
Bay leaf – 1 (for tempering)
Sugar – 1/2 tea spoon
Salt

Preparation

Cut the ends of each okra and slit into half (lengthwise)
Heat some oil in a wok and fry the okra on medium till they are half done. Do not cover cook. Remove okra from heat and soak up excess oil using a tissue paper
In the remaining oil in the wok, add bay leaf. Add the onions and fry on medium-high till they turned translucent
Add the tomatoes and continue to fry on medium for 3-4 minutes
Add the dry spices, sugar,salt and continue fry on medium. Wait till the oil starts separating from the spices
Add the fried okra and continue to cook for 3-4 minutes. Stir occasionally. Cook till the point when okras have turned tender
Serve with Chapati OR steamed rice and dal

* Freshly crushed coriander seeds and chili flakes are major keys to this recipe. Alternatives will not make it taste same.

11 Friday Apr 2014

Tags

cabbage, vegetarian

Ingredients

1 whole cabbage
1 medium sized onion (I prefer to use red onion) – thinly sliced
Cooking Oil (I prefer to use Olive Oil, unless otherwise mentioned, NOT the extra virgin type)
Red Chili powder – 1/2 tea spoon
Turmeric Powder – 1/4 tea spoon
Cumin powder – 1/2 tea spoon
Kalonji – 1/2 tea spoon (for tempering)
Sugar – 1/2 tea spoon
Salt

Preparation

Cut the cabbage in very thin slices (do not shred it, red or white variety can be used)
Sprinkle a little salt and put aside for 20 minutes. You will see that the cabbage has started giving off some water. Discard the water.
In a wok, heat oil and add Kalonji for tempering (can also add a green chili)
Add the sliced onion and let it fry on medium for 5 minutes. Sprinkle salt and continue frying for another 2-3 minutes
Add the cabbage and the dry spices, sugar and continue fry on medium. You might notice some water still coming out, that is okay.
Continue frying till cabbage becomes tender, but not soggy, should remain crunchy
Sprinkle some dry flour to soak up the remaining water
Serve with Chapati