Collard Greens Stir Fry....

Ingredients
4 bunches of Collard Greens (washed and chopped roughly)
2 tsp oil
1 whole dry red chilli
3  garlic cloves ..chopped
1tsp cayenne pepper
1 tsp salt
1 pinch asefotida(Hing).....optional

Heat oil and add whole chilli and chopped garlic ....
after1 minute add hing,cayenne and salt ..stir ...and immediately add the Collard Greens and cook uncovered till done ....about 10 minutes.

Potatoes and Green Beans in Coconut Sauce.....

 250 gm (8 oz)natural yogurt
50 gm (2 oz) creamed coconut 
1.5 tsp garam masala
1 tsp chilli powder
1 tsp each of ginger and garlic paste
1/4 tsp turmeric powder
1/4 tsp black cumin seeds
1/4 tsp ground cardamom
1 tsp salt
50 gm (2 oz)  butter
2 tbs oil
2 onions finely chopped
Steamed veg(2 Potatoes cubed ...3 oz Beans...1/2Cauliflower.)...They should not be too soft
1 red and 1 green capsicum deseeded and diced
1 tbs chopped coriander leaves
3tbs single cream


Whisk the yogurt together with creamed coconut,garam masala, chilli powder, turmeric,ginger garlic paste, cumin seeds, cardamom powder, and salt.
Heat butter and oil in a pan and add onions and fry till browned .
 Pour in the yogurt mix and fry for 3-4 mins
Lower the heat and add the diced capsicums and the steamed veggies.
Cover the pan and cook for about 6-8 mins.

Mixed Vegetables in Green(Spinach) Curry...

A Tarla Dalal Recipe.....
Ingredients

2 cups chopped and boiled mixed vegetables
(sweet corn , carrot , green peas ,
cauliflower , french beans etc.)
2 tbsp oil
1 tsp chopped garlic (lehsun)
1/2 cup finely chopped onions
1 recipe basic spinach gravy
salt to taste
1 tsp fresh cream

Method

1. Heat the oil in a kadhai, add the garlic and onions and sauté on a medium flame till the onions turn translucent.
2. Add the spinach gravy and cook on a medium flame for 2 minutes.
3. Add the mixed vegetables ,salt and cream, mix well and simmer for 5 minutes, stirring once in between.
4. Serve hot.

Spinach Gravy
Ingredients

To Be Ground Into A Smooth Paste
2 tbsp freshly grated coconut
2 tbsp chopped cashewnuts (kaju)
2 tbsp poppy seeds (khus-khus) (
4 tbsp roughly chopped garlic (lehsun) (lehsun)
6 to 7 green chillies , roughly chopped
25 mm (2") ginger (adrak) piece
2 tsp aniseeds

Other Ingredients
3 tbsp oil
1/3 cup beaten fresh curds (dahi) (dahi)
4 cups chopped spinach (palak) , blanched and puréed
1 tsp sugar
salt to taste
Method
Heat the oil in a kadhai, add the prepared paste and sauté on a medium flame for 3 to 4 minutes.
Add the curds, mix well and cook on a slow flame for a minute, while stirring continuously.
Add the spinach purée, sugar and salt, mix well and simmer for another 2 minutes, stirring once in between. Use as required.

Storage
Use this gravy on the same day to make recipes of your choice. If you wish to store it in the deep-freezer for a few weeks, avoid adding curds and coconut as the gravy may get spoilt on storing.
Pour in food-grade zip lock bags or air-tight containers and store under refrigerated conditions. While making the subzi using the stored gravy, thaw and use it as per the recipe.
Towards the end, add curds and 1 tbsp thick coconut milk instead of freshly grated coconut, mix well and simmer for 2 to 3 minutes.

Okra in Yogurt Based Curry

Ingredients:

250 gms tender lady’s fingers ( wash and pat dry with a kitchen towel, trim the top and ends)

½ inch ginger piece

¼ tsp pepper corns

1 tbsp oil

1 dry red chilli (tear into two pieces)

1 tsp cumin seeds

2 green chillis slit lengthwise

1 tsp coriander pwd

pinch of turmeric pwd or haldi

1 tbsp besan (bengal gram flour) dry roast the flour stirring constantly till it gives a roasted aroma

1 cup curds (made from skimmed milk)

salt to taste

1 Peel the ginger and make a paste of pepper corns and ginger. Keep aside. Whisk the curds and keep aside.
2 Heat oil in a cooking vessel and add the dry red chilli and cumin seeds and stir fry till the aromas come out.
3 Add the green chillis, coriander pwd, turmeric pwd, besan and stir well for a few seconds. Don’t burn it.
4 Add the trimmed and cut lady’s fingers (which have been stir fried in a tbsp of oil for 3-4 mts) and salt and cook over medium heat stirring frequently for 4-5 mts.
5 Stir in the ginger-pepper corn paste.
6 Reduce flame and add the whisked curds and mix well and cook covered for 12-15 mts stirring occasionally or till the okra is cooked and you get the desired curry consistency.
6 Serve hot with white steamed rice or chapatis.

Cut each okra into two pieces if they are long and heat a tsp of oil in a pan and fry the trimmed okras for 3-4 mts stirring continuously, before adding to the spices

Zucchini Curry Recipe...

2 small zucchinis/1 medium-sized zucchini- diced into quarters (do not peel off the skin- it helps prevent the dish from turning mushy)


For curry paste (makes 1 cup approx.)
1 small red onion
2 tomatoes
2 small cloves garlic
1 stick cinnamon, 2 cloves garlic, 1 bayleaf- all toasted
3 tablespoons dry grated coconut- toasted
1 tsp coriander seeds- toasted
1 tsp cumin seeds- toasted
1/2 tsp chili powder
1/3 tsp turmeric powder
2 tsp oil


For the tempering
2 tsp oil
1 tsp cumin seeds
1/3 tsp turmeric powder
1 pinch of asafoetida


1. Toast all the dry ingredients for the curry paste first.
2. Heat oil in a pan, add the onions and garlic and saute till translucent.
3. Next add the tomatoes and saute for 5-7 minutes.
4. Let cool and then combine all the ingredients mentioned above for the curry paste and put them thru a blender to make a smooth paste. Set aside (this curry paste can be used for other dishes too- if refrigerated it stays good for atleast 5 days)
5. Heat oil again, add the cumin seeds and after they splutter, add turmeric, asafoetida and the curry paste.
6. Saute for 5 minutes then add the zucchini and salt to taste.
7. Cover and let cook- do not add any water since the zucchini itself releases water.
8. Stir occasionally and when it feels that the zucchini is cooked, remove from heat, garnish with cilantro and serve with rotis.

Using Vegetables for Decoration...Flowers..Vases !

Using Apples as a vase
For short-term decorating, use sturdy apples like Red Delicious or Granny Smith to craft a cute bud vase. Simply core an apple as deep as you can, using a knife or a screwdriver. Keep your handiwork hydrated and fresh by spraying the inside and edges of the fruit with a mixture of water and lemon juice. Top with one large flower, or try a small bunch. Show off these delicious creations on a mantel, windowsill or atop a rectangular plate on the dining room table when entertaining.

For larger vases, pick a pumpkin or large squash with a relatively flat bottom. Cut off the top and hollow the vegetable with a spoon. Cover the inside of the gourd with a little water and bleach to help preserve it. Then add the finishing touches by placing your flower arrangement inside. Set on the porch, near an entry door or use as a striking centerpiece

What you’ll need:

• Small vases, cups, jars or orange juice glasses.
• Vegetables your kids like, plus celery for the stems and lettuce for leaves.
• cream cheese (optional to use as glue)
• flower shaped cookie cutter ( one for play dough!) You could try these cool vegetable cutters.
• toothpicks
• water

Just fill the cups with the celery, then stick the vegetables on the toothpicks and the toothpicks into the celery stalks.

use cream cheese as  glue to stick the pieces of carrots onto the cucumber flower. The lettuce leaves are placed around for cuteness.

Beans Stir Fry....Barbati

Ingredients:

a bunch of barbati / yard long beans, chopped up tiny
1 onion, chopped
1 tbsp ginger garlic paste
2 tbsp coconut
1 tbsp chilli powder
1/2 tsp turmeric powder
salt to taste

1/2 tsp urad daal
1/4 tsp mustard seeds
1/4 tsp jeera, cumin seeds
2 dry red chillies, broken
bunch of curry leaves
chopped coriander leaves for garnish

1-2 tbsp oil

Method:

Heat oil in pan. Add Urad daal and let it brown. Add mustard seeds and jeera, let them splutter.
Add the red chillies and curry leaves.
Add the onions and saute till translucent. Add the ginger-garlic paste and saute for a minute for adding the chopped barbati. Add salt and let cook until the barbati gets cooked. Add the chilli powder and fry it.
In the end add the coconut and mix it well into the barbati.
Garnish with chopped coriander leaves.
Serve with roti, chapati or with hot rice.

Stuffed Eggplant Curry

8 small indian eggplants
4 tbs oil 
1 onion sliced
1 tsp cumin seeds and musturd seeds 
cilantro 
ghee for serving 


Masala powder

1 tbs coriander seeds
1 tbs cumin seeds 
1/2 tsp methi seeds 
5 to 6 curry leaves 
4 dry red chillis
2 tbs oil 
salt

Heat 1 tbs oil in a pan add all the masala ingredients , roast on low flame until golden , cool and grind to a fine powder along with salt 
.
Add 1 tbs oil to masala powder ,mix well and keep aside 

Clean eggplants with water , pat dry and place them in a pan in 1 layer , drizzle

2 tbs of oil , cover with lid and cook on low flame for 15 min until soft ( turning in the middle with out burning)
.

Once eggplants are cooked completely , remove from pan and let them cool

.

Take cooled eggplants ,slit inthe middle and stuff 1 tsp of masala powder , stuff the remaining masala in to all the eggplants
.

Heat 2 tbs of oil in a pan add cumin seeds and musturd seeds ,add sliced onions

sprinkle a pinch of salt on onions , place stuffed eggpants and roast on low flame for another 15 min

.

Sprinkle with cilantro

Ghiya Tadka...Curry

Bottle gourd 1 small - peeled and cut into chunks
Salt
Turmeric 1/4 spoon
Chili powder 1 spoon
Fresh tamarind 1 large pod
Sesame oil 1/2 tablespoon
Curry leaves few.

To Be Roasted In Oil &... Wet-Ground To Paste

Shallots 2
Ginger 1"
Garlic 1 clove
Dry coconut 2 spoons
Coriander seeds 2 spoons
Fenugreek seeds 1/4 spoon
Poppy seeds 1 teaspoon
Dry red chilies 7-9
Cumin seeds 1 teaspoon
Peanuts 1 fistful
Oil few spoons

Method:

Heat up the griddle, add oil and tempering spices if needed. And followed by vegetables and ground masala. Further add salt, turmeric, chili powder and fry real good, until oil separates.

Then, add tamarind milk. Cook over low-medium heat, without lid.

When oil separates, remove from heat.

The Ringed...Lauki/Bottleguard

Ingredients:

½ kg Bottle Gourd (Lauki, Dudhi, Opo Squash)

1 cup Besan (gram flour)

½ cup grated Paneer

1 tsp Turmeric powder

1 tsp Chili powder

1 tsp coriander powder

1 Tbsp chopped Cilantro

¼ cup finely chopped green onions

½ tsp Garam Masala

Salt to taste

To Sautee

1 Tbsp oil

1 tsp Cumin seeds

Finely chopped green onions to garnish

Lemon wedges.

Method:

1)      Wash and Peel gourd.  Cut into 1 cm rounds.  Core then center of these rounds to make rings.  Reserve the cored center and chop them up finely. Lightly apply salt to the rings and keep them aside.

2)      Dry roast gram flour and let it cool. 

3)      To the gram flour add paneer, turmeric powder, chili powder, coriander powder, garam masala, chopped cilantro and green onion.  Add finely chopped gourd core, add salt to taste and mix well, but use light hands. The mixture should remain crumbly and no become a dough.

4)      Stuff this mixture into gourd rings. 

5)      Use a steamer (I use Idli steamer) to steam stuffed gourd rings for 10 mins.

6)      Let it stand for 5 – 10 minutes. 

7)      Heat Oil is a frying pan, add cumin seeds and gently place steamed gourd rings.  Sautee them on one side until light golden and flip to repeat.  While in the pan, top with green onions and dash of lime. 

8)      Serve hot with Rotis or can be served as a starter with cilantro & mint chutney.

Bharwan ghiya in Cashew nut Gravy

Bottle gourd (lauki), 8" long 2
Step I :
Ginger (adrak) paste 1 ¾ tsp
Garlic (lason) paste 1 ¾ tsp
Lemon (nimbu) juice 1 tsp
Turmeric (haldi) powder 1 tsp
Red Chilli 1 tsp
Salt to taste
Cooking oil for trying 4 cups
Step II :
Ghee 1 / ¾tbsp
Cumin (jeera) seeds 1 tsp
Green chilles, deseeded, finely chopped 2
Ginger, 1" piece, finely chopped 1
Carrots (gajar), peeled, finely chopped ½ cup
French beans, stringed, finely chopped ¼ cup
Potatoes, medium-sized, boiled,
Peeled, mashed 3
Cashew nuts (kaju), roasted, crushed 12
Raisins (kishmish), finely chopped 12
Salt to taste
Clove (laung) powder ½ tsp
Black peppercorns (sabut kaali mirch),
Crushed ¼ tsp
Lemon juice 1 tsp
Green corianer (hara dhaniya),
Finely chopped ¼ cup
Step III :
Yoghurt (dahi) ¾ cup
Garlic paste 1 ¾ cup
Coriander (dhaniya) powder 2 tsp
Red chilli powder 1 tsp
Turmeric powder 1 tsp
Ghee ¼ cup
Cashew nuts, roasted, blended with
Water to a fine paste 20
Salt to taste
White pepper (safed mirch) powder ½ tsp
Clove powder ½ tsp
Rose petal (gulaab pankhri) powder ½ tsp
Vegetable stock ½ cup
Green coriander, chopped 1 tbsp

Method :
Peel the bottle gourd, cut off both ends scoop the insides with a peeler. Mix the step 1 ingredients (except oil) in a bowl. Rub the paste both inside and outside the bottle gourd and keep aside for 30 minutes. Heat the oil in a wok on medium heat; fry the bottle gourd for 4-5 minutes or until it rises to the surface. Increase heat to high and continue to fry until the gourd is golden brown and fully cooked. Remove to a strainer to drain excess oil. Retain oil for future use. Heat the ghee (step II) in a pan on mediam heat; add cumin seeds. When the seeds begin to pop, add cashew nuts and raisins; mix well. Add the remaining ingredients of step II and continue to stir and roast until the moisture dries up. Remove to a bowl and set aside to cool. Once cool, stuff the bottle gourd with the filling. Mix the yoghurt (step III) with garlic, coriander; red chilli, and turmeric powders. Heat the ghee in a pan on medium heat; add the yoghurt mixture and stir and roast until fat appears on side. Add the cashew paste and salt and continue to stir and roast until fat appears on the sides. Add the remaining ingredients (except green coriander) and stir and roast until the mixture is thick and homogenous. Preheat oven to 180°C / 350°F. arrange the stuffed gourd on an overproof serving platter. Pour the gravy over it and heat in the oven for 5-7 minutes. Remove, garnish with green coriander and serve. *Preparation time: 1 hour 45 mins. Serves: 4

Ghiya/Bottleguard with Coconut Milk Curry

Ingredients

• 1 Bottle Gourd,
• 2 medium sized potatoes,
• 4 small or 1 big onion,
• 2 medium tomatoes,
• 1/2 cup thick coconut milk,
• 2 tsp ginger-garlic each crushed,
• 1 tsp Garam Masala ,
• 2 tsp chili powder,
• salt to taste,
• 1 tsp mustard and cumin seeds each,
• 1/2 tsp asafoetida,
• 2 tsp turmeric powder.
• 1 tbsp oil.
• cilantro.

Method

1. Wash and peel the skins of bottle gourd and potatoes. Cut each into 1 inch cubes.
2. Blanch and purée tomatoes.
3. Chop onions finely.
4. This curry has to be cooked in a pressure cooker. So you may cook it directly in the pressure cooker body or in a different vessel which is stovetop safe as well as can fit inside pressure cooker.
5. Heat oil in the pressure cooker or in the vessel. Sizzle mustard and cumin. Add asafoetida and turmeric powder. Then sauté onions until they caramelize and light brown.
6. Add tomato purée, crushed ginger and garlic, and continue to sauté for 2 minutes.
7. Add chopped vegetables and stir well. Do not add water as the bottle gourd releases water while cooking. Add garam masala, chili powder, salt and mix.
8. Close the lid of the pressure cooker or if you have used vessel for sautéing, transfer the vessel into the pressure cooker. Pressure cook until the vegetables are just tender.
9. Remove lid once all the pressure is released. Lastly stir in coconut milk and use cilantro for garnish.

Lobhia and Ghiya Curry....Blackeyed Peas with Bottleguard

• 1 Can of Black eyed peas (15 oz.)
• 1 Cup cubed pieces of Dudhi - Boil in microwave for 6 minutes in salted water.
• 1 medium size green tomato - diced
• 1 large size ripe tomato - diced
• 1 medium size onion finely chopped
• 5-6 Garlic cloves - finely minced
• Ginger piece 1 inch long - finely minced
• 1/2 T.spoon - Turmeric power
• 1 T.spoon - Red chili powder
• 1/2 T.spoon Garam masala
• 1/2 T.spoon any other Masala of your choice - I used Rasoi Magic "Asli Maharashtrian Usal Masala" - Other options like subzi masala, goda masala ,malvani masala,Badshah Rajwadi Masala .This is optional ... you may use 1 tspoon Garam masala.
• 3-4 cups water
• 1 Cup - fresh chopped cilantro

1. Empty black eyed peas into colander - rinse several times under running water until all Can liquid is washed away... drain all water and Keep it aside.
2. Place 1 cup full cubed pieces of Dudhi/Bottle gourd in glass bowl..cover with 1 cup lightly salted water and microwave for 6 minutes. Keep aside.
3. In a three quart heavy bottom pot heat oil, then add the chopped onions, when they have softened, add finely minced ginger and garlic, stir to combine..then add turmeric powder,red chili powder and two type of Masala powders - Stir for 1 minute.
4. Now add diced green tomatoes and saute for 2 minutes on medium heat until green tomatoes are partially softened.
5. Pour in rinsed black-eyed peas - Mix well with gravy base. Add three cups water, little salt, few chopped fresh corriander leaves. Cover, increase the heat to high and simmer for 3-4 minutes.
6. Add boiled dudhi pieces along with stock. Put diced ripe tomato. Stir and cook for an additional 5-6 minutes on medium high heat. Reduce heat to low and let it simmer for another 3-4 minutes. Garnish with fresh chopped cilantro leaves.
7. This simple and hearty curry dish can be served hot with rice, roti or can even be enjoyed as a soup.

Ghiya/Bottleguard Curry

Ingredients

2 cups Bottleguard pieces , 5 slit green chillis , 1 onion ( chopped) , 3 garlic cloves ( crushed),  1 tsp coriander powder , 1 cup milk , 1 cup water , 3 tbs oil , 1 tsp cumin seeds and musturd seeds , salt

METHOD

.Heat oil in a pan add cumin seeds and musturd seeds , then add green chillis , garlic and onions ,sautee for 5 min

.Add chopped bottelgourd pieces ,sprinkle salt and cook on medium flame for 5 min

.Add milk , cover and cook on low flame for 10 min ( until bottlegourd pieces are soft), then add required amount of water for gravy ( if u want to can use milk for rich gravy)

.Sprinkle coriander powder ,mix well and cook for another 5 min

.Done , serve hot with roti

Bottelguard Curry....2

1 cup of cubed bottle gourd pieces
1 cup of day old, yogurt (sour curd)
6 green chillies and 1 tablespoon of fresh grated coconut (made into smooth paste)
½ teaspoon of each - turmeric and salt
tadka:
1 tsp of oil
1 tsp of cumin and mustard seeds, few pieces of dried red chillies and curry leaves

In a saucepan, heat oil on medium heat. Add and toast the tadkaingredients. Add the bottle gourd cubes and also green chilli-coconut paste. Stir in turmeric, salt and about quarter cup of water. Close the lid and cook on medium-low heat, until the bottle gourd pieces are tender. Reduce the heat to low and stir in the yogurt. Turn off the heat and remove the saucepan from the stove. Cover the pot with a lid and let the curry sit for about 15 minutes, for the flavors to mingle well. Serve warm with rice.

Okra In Yogurt Curry

INGREDIENTS : 2 cups chopped fresh okra , 1 small onion (chopped) , 1 small tomato (chopped) , 3 cloves of garlic ( chopped) , 4 to 5 green chillis ( chopped) , 1 cup yogurt , pinch of turmuric , salt ,3 tbs oil , 1tsp cumin seeds and musturd seeds , curry leaves , cilantro

1/2 tsp garam masala powder ( optional)

METHOD

.Wash,dry and slice okra

.Heat 1 tbs oil in a tcurrawa add okra pieces , and fry them on medium low flame for 10 to 15 min

.Heat oil in another pan add cumin seeds, musturd seeds , curry leaves and garlic , fry them for 1 min then add chopped onions and sprinkle salt and turmuric ,sautee them for 5 min

.Now add chopped tomatoes and  green chillis , cook on medium flame until tomatoes are cooked

.Add shallow fried okra pieces in to tomato and onion mixture , mix well and add yogurt

. Cook for 5 min on low flame

.Sprinkle cilantro

.Done , serve hot with roti .

Stuffed Capsicums....with Seafood

2 large red bell peppers, seeded 2 large yellow bell peppers, seeded 4 Tbsp. butter 1 large onion, diced fine 1/2 cup celery, diced 1/2 lb. Cooked shrimp, minced

1 Tbsp. flour 3 Tbsp. tomato sauce 2 dashes Tabasco sauce 6 oz. crabmeat 2 cups cooked rice salt and pepper to taste

Cut off the tops of the peppers. Blanch in lots of boiling salted water for 5 minutes. Remove to an ice bath to stop cooking.
In a large skillet over medium heat, melt the butter and sauté the onion and celery for 5 minutes. Add the shrimp, flour, tomato sauce, Tabasco, salt and pepper and stir well over low heat, simmering for 10 minutes.
Stir rice and crabmeat into mixture. Stuff the peppers with the mixture and place in a glass baking dish. Bake at 350 degrees for 20 minutes or until heated throughout.

Karela...Stuffed Bittergourd

Nutritional Benefits

This is low in calories but packed with precious nutrients.Exellent source of Vitamin B1,B2,B3 and C,Magnesium,folic acid,Phosphorus,zinc,Manganese,High in Dietary fiber,Rich in Iron ,contains twice the Beta carotene of Broccoli,Twice the Calcium of Spinach,Twice the potassium of Banana.This has Insulin like compound known as Polypeptide P …which is plant insulin.

Not more than two bitter gourds are recommended per day.Exessive consumption may cause abdominal pain or diarrhea.It has lot of health Benefits when taken in juice form…

HEALTH BENEFITS

It is good for Blood Disorders,Eye Problems,Diabetes Mellitus,Immune Booster,Energy,Respiratory Disorders and Toxemia.To be taken 1-2 ounces per day on empty Stomach with honey and lemon juice.

Coming to the recipe.

Ingredients

Bitter Gourds – 7

Yoghurt – 1 small cup

Salt – as per taste

Turmeric Powder – 1/4 tsp

For Stuffing

Fresh Coconut or Dry Coconut – 1 cup grated.

Garlic – 2 large pods sliced

Salt – 1 tsp

Red Chilli powder – 1 tsp heaped

Oil for Shallow frying – 3 tbsps

Method

Prepare bitter gourds by removing the edges, scrape the surface  slightly,and make a long slit lengthwise and scoop out the seeds and wash thoroughly in cold water.

In a pan whisk yoghurt and add salt,turmeric powder and 2 cups of  water and place bitter gourds in the butter milk prepared and cover and bring to boil.Let boil till all the mixture evaporates but vegetable should not become mushy.Turn off heat and keep aside.

We can substitute yoghurt with tamarind juice or use only water with salt and turmeric to boil.

I used Fresh coconut grated,and dry roast till light brown and cool,add garlic ,salt and red chili powder and grind to smooth powder for stuffing.

Now take each gourd squeeze out any water and open,then fill with the stuffing and press gently ,finish of with all the gourds and heat a flat pan add oil and place the stuffed bittergourds and fry till brown on each side.

Serve with rice and dal or sambhar or chappatis.

zuccini Curry

Ingredients: 

2 med. zucchini 3 tomatoes 6 garlic cloves 2” ginger root 1/4 tsp. cayenne 1 tsp. salt 1/4 cup water 2 tbsp. oil 2 tbsp. water 1 tsp. fennel seeds 1 tsp. ground coriander 1 tsp. white cumin seeds 1/4 tsp. turmeric

Method

Slice zucchini, chop tomatoes. Mince garlic and ginger root add to 2 tbsp. water and mix. Make a thin paste of the ground spices (coriander, tumeric, cayenne, salt, water) In a wok heat oil and fry together fennel seeds and white cumin seeds for 10 secs. Add garlic, ginger mix, fry for 1 min. Then add and fry tomatoes, and pasted spices for 2 mins. Reduce heat to low and simmer for 5 mins. Then add and simmer zucchini for 5 mins. until done.

Snake Gourd curry

• 2 medium Snake gourds /Potlakaya / Chichinda
• ½ tsp Mustard Seeds
• 1 tsp Chana Dal
• 2 – 3 whole dry Red Chilies broken in pieces
• 1 tsp red chili powder
• ½ tsp turmeric powder
• ½ tsp amchoor powder
• 1 medium Onion chopped
• 3-4 Curry leaves
• 3 tbsp Cooking oil
• Salt to taste
• 4 tbsp Gram Flour (besan)

Method:

• In a small kadhai or pan roast the besan (without adding oil) until light brown. Keep aside for later use.
• Wash snake gourd and scrape the outer skin with a knife. Cut lengthwise into half and scoop out seeds and white pith. Chop it into small pieces.

• Heat oil in a pan and put mustard seeds. After they crackle, add chana dal, curry leaves, red chilies, onion in the same order and sauté till it turns light golden brown in color.
• Add sliced gourd pieces, salt, red chili powder, turmeric powder; stir to mix well. Cook covered on low medium heat until tender. Do not add water because on low-medium heat gourd is cooked in its own juice.
• Add the roasted besan and amchoor powder; stir-fry for 2-3 minutes till all are blended.
• Serve with Daal and Roti.

Do You Know?

Snake gourd is the best household remedy for heart problems. The juice of the fresh leaves is useful in heart disorders like palpitation and pain in the heart on physical exertion.