Stuffed bitter gourd

Hello bitter gourd again! 

The smaller bitter gourds are a lot less bitter and make very good sabzi.

Recipe

Ingredients

Karela - small ones - 10

Peanuts - 1/4 cup

Onions - 2 large finely chopped

Tomatoes - 2 medium finely chopped

Salt - to taste

Chilli powder - 1 tsp

Coriander powder - 1/2 tsp 

Cumin powder - 1/2 tsp 

Turmeric powder - /14 tsp

Curry leaves - 5-8

Oil - 1 tbsp + 3-4 tbsp

Water as needed

Method

Heat a tablespoon of oil in a heavy bottomed pan. Add the peanuts and roast them slightly. Add the onions and fry until golden brown. Add the tomatoes until mushy and soft. Add the spices and fry until the raw smell is gone. Allow the mixture the cool.

In the meanwhile prepare the bittergourd. Wash and make a slit lenghtwise, remove the seeds and the rind from inside and hollow it out. Keep aside.

Grind the fried masala into a fine paste. Use a teaspoon and stuff the masala into the hollowed out bittergourd and keep aside. Keep the remaining paste aside for the gravy 

Heat oil in a heavy bottomed vessel. Add the curry leaves and stuffed karelas and fry until soft and cooked. A little masala may ooze out, but that is fine. 

Once the karelas are completey cooked, add the remaining masala paste and add water as per the consistency needed. Bring to a boil and switch off. 

Serve hot with rotis or rice. 

Verdict The combination of spices and the creaminess of the peanuts, gives a rich texture and taste to this gravy. A definite win. 

Quick paneer curry

Want something quick and tasty that the kids will definitely eat. Paneer it is. But what if you don't have too much time on hand to make a gravy the regular way. Then this is the recipe you need to go for.

Recipe (serves 6)

Ingredients

Paneer - 400g

Onions - 2 finely chopped

Tomato - 2 medium sized chopped finely

Salt - to taste

Chilli powder - 1 tsp

Turmeric powder - 1/2 tsp

Garam masala - 1/4 tsp

Coriander powder - 1/2 tsp

Curd - 1/4 tsp

Curry leaves - 5-8

Coriander leaves - for garnishing

Oil - to fry

Method

Dice the paneer and keep aside.

Heat the oil in a heavy bottomed vessel. Add the curry leaves and onions and fry until golden brown. 

Add the tomatoes and the spices and mix well. Fry well until the raw smell goes, tomatoes turn mushy and the oil starts to separate from the mix. 

Add the paneer and mix to coat the gravy well on the paneer. Add the curd and mix well. Cover and let the mix cook until the raw smell of the curd goes. 

Remove from heat and add coriander leaves. Serve hot with roti or rice. 

Verdict This is a quick recipe and turns out very tasty. The trick is to chop the onions and tomatoes really fine. Fry the onions until they are browned before adding the tomatoes. 

Dum Aloo

Baby potatoes are a joy to cook. 

Recipe (serves 6)

Ingredients

Baby potatoes - 500g

Onion - 2 large, chopped

Tomato - 3 medium, chopped

Chilli powder - 1 tsp

Salt - to taste

Cumin powder - 1/2 tsp

Saunf powder - 1/2 tsp

Coriander powder - 1/2 tsp

Garam masala - 1/4 tsp

Curd - 1/4 cup

Oil - 1 tbsp

Coriander - to garnish

Method

Boil the baby potatoes. Peel the skin off and keep aside. 

Heal oil in a heavy bottomed vessel. 

Add the onions and fry until transparent. Add the salt and continue frying, add the tomatoes and the spices. Add oil if needed. Fry until the tomatoes turn mushy and the oil starts to separate. 

Allow to cool and grind into a fine paste. 

Add the paste to the heavy bottomed vessel and on low flame, add the baby potatoes and toss them to coat it with the paste. 

Add the curd and mix well. Cover the vessel and allow the mixture to simmer for a few minutes.

Once the raw smell of the curd is gone, add water to the required consistency and mix well. Allow to come to a boil and switch off.

Garnish with coriander leaves and serve hot with roti or puris. 

Verdict

If the potatoes are slightly bigger, then after peeling them, pierce with a fork so the spices get infused into the potato. 

Tastes awesome as a side dish for roti/puri.