Kakarkaya patoli|Bitter gourd and chana dal curry

A simple way to make bitter gourd yum:)

Ingredients

3 medium sized bitter gourds

2 tbsp oil

1/4 tsp turmeric powder

Salt, to taste

For the Masala:

1/4 cup chana dal, soaked in water for 2 hours

4 green chillies

2 inch ginger

2 tbsp grated fresh coconut

2 tbsp chopped coriander leaves

For the tempering:

1/4 cup oil

1/4 tsp mustard seeds

1/2 tsp cumin seeds

1/2 tsp urad dal

2-3 dry red chillies

8-10 curry leaves

Instructions

The bitter gourd prep (also see notes):

1. Wash, pat dry and slice bitter gourd. I prefer to slice them thin. You can also slice into thin circles.

2. Heat oil in a pan, add bitter gourd, turmeric and salt. Sprinkle water, cover and cook until bitter gourd is tender. Stir intermittently and sprinkle water as required. You may need a 1/4 cup water in total.

3. Once the bitter gourd is tender, fry for 5-6 minutes, without the lid. Remove from pan and set aside.

For the masala:

1. Soak chana dal in enough water to cover it, for two hours. It should split between your fingers.

2. Drain chana dal.

3. Grind together the dal, chillies and ginger to a coarse paste. Add coconut and coriander and give it another whip. Keep aside.

Putting it all together:

1. Heat oil for tempering. Crackle mustard, add cumin, urad dal and dry red chillies. When the dal turns golden, add curry leaves and saute for 5-7 seconds.

2. Add the masala paste and fry until dry. Stir intermittently so it doesn’t stick to the pan.

3. Add the bitter gourd and mix well. You could adjust salt at this stage, if required. Fry for 10-12 minutes and take off heat.

Serve with rice and ghee or rotis/phulkas.

Notes:

If you prefer to reduce the bitterness in the gourd, you could follow one of the two steps below:

1. Slice bitter gourd, sprinkle turmeric powder and salt. Rest for half hour. Squeeze the water and then fry the gourd slices.

2. Boil the bitter gourd until tender in salted water along with a pinch of turmeric. Drain well and then add straight away to the curry (‘Putting it together’ stage).

You can also add roasted and coarsely crushed groundnuts (de-skinned) towards the end.

Brown rice and vegetable pulao

A simple brown rice pulao when you want a light, but filling lunch.

Ingredients

125g brown rice (Basmati)

1/4 cup boiled corn kernels

8-10 French beans, chopped fine

1 small onion, chopped fine

2 green chillies, slit lengthwise

2 cloves

1 small bay leaf

1 tsp coriander powder

1/2 tsp cumin powder

Salt, to taste

1 tbsp ghee

250ml water

Instructions

1. Heat ghee in a deep bottomed pan. Add bay leaf and cloves.

2. Add chillies and onion. When the onions are translucent, add beans, corn and the brown rice. Saute for a couple of minutes.

3. Pour water, add salt, coriander and cumin powders. Mix gently. Cover and cook until all the water has evaporated and rice is done.

Serve with a raita. I paired this with a stir fried lettuce raita.

Green Pulao

Probably the most unimaginative name, but then, what’s in a name. A simple pulao with a masala of coriander, mint and chillies.

Ingredients

200g basmati rice (a short grain rice can also be used)

350ml water (+ more for soaking rice)

1 medium sized onion, sliced

1 cup veggies of choice (I used potato, carrot and green peas)

1 bay leaf

1 star anise

1 string mace

2 green cardamoms

2-3 cloves

3-4 black peppercorns

1/4 tsp turmeric powder

1 tsp red chilli powder (optional)

Juice of one lime

2 tbsp ghee

Salt, to taste

For the masala paste:

1 cup, chopped coriander leaves

1/4 cup mint leaves

2-3 green chillies

1 inch ginger

1 tsp cumin seeds

2 pods garlic (optional)

Instructions

1. Soak basmati rice in water for half hour. Drain and set aside. While the rice is soaking, the rest of the preparation can be completed.

2. Grind together the ingredients for the masala paste with about 2 tbsp water. Keep aside.

3. Slice the vegetables of choice.

4. Heat ghee in a heavy bottomed pan. Add bay leaf, star anise, mace, cardamoms, cloves and pepper. Then, add onions.

5. When the onions start turning golden, add the masala paste and saute for a minute. Then, add turmeric, red chilli powder and vegetables. Mix well.

6. Add the rice, juice of one lime, salt and water. Cover and cook until done (rice is cooked and water is absorbed).

Serve with raita of choice. I served this with a lettuce & onion raita. Simple saute lettuce with a sprinkle of water. Once it wilts, add to curd along with raw onion (finely chopped), salt and a 1/4 tsp cumin powder.

How to grow broad beans|chikkudikaya

Broad beans or Fava beans is a leguminous plant that fixes nitrogen to the soil and therefore a great addition to the garden. It is a cool weather crop and best grown between October to February in India with ideal growing temperature between 15-25°C. The plant requires atleast 6-8 hours of sunlight and can be grown in the ground or a container. It is a climber and will require a trellis to grow.

When growing in a container, keep in mind that the plant will require atleast 10 inches in depth and spacing between each plant should be atleast 4-6 inches apart.

These flavourful beans are a good source of dietary fiber, iron, manganese, folate, and protein. They can be used in a variety of dishes across cuisines.

Sowing and Germination

The broad bean seeds can be soaked overnight in water to enable faster germination. I usually sow the seeds without soaking.

Prepare the soil for sowing. It has to be moist with sufficient organic compost. The seeds have to be sown at a 1 inch depth and lightly covered with soil. Use two seeds at each spot marked. Water gently (a spray bottle would be perfect) and ensure direct sunlight does not fall on it. If the seeds have been sown in the ground, you can simple provide a shade net until the saplings come up.

Germination takes about 3 to 6 days days. The soil has to be moist at all times; water gently every day when top soil is dry.

Once the saplings have come up, the plant can be moved into a sunny area (if using a container). The plant will start to climb when it is about 10 inches tall. A trellis will be required for support. I have used different forms of support in my garden – from dead trees to tree branches to a grill.

The one on the ground uses a dead tree as support to climb

The ones in pots have been provided tree branches for support

Watering

The soil should not be allowed to dry out and has to be kept moist at all times. Mulching will help retain moisture especially since the plant is exposed to the sun.

Fertilization

Provide organic fertilizer once a month. During flowering, you can add liquid fertilizer every 10 days.

Common pests

Aphids are the most common to attack the broad beans. As a general rule, a home made pest repellent can be sprayed once a week or once in ten days to avoid the issue. I generally use the green chilli-garlic-ginger spray. However, if there is an aphid attack, spray water and use a toothbrush to dislodge the aphids. Then, apply a neem spray or chilli spray or an organic pesticide. It is also important to isolate a plant if it has been attacked by pests so as to ensure it does not spread to the other plants.

Harvest

Broad beans will be ready for harvest between 50-60 days. To know if the beans are ready for harvest, gently press the bean to check if the seeds are properly formed. If yes, the beans can be harvested.

There will be atleast 2-3 cycles of fruiting post which the beans become smaller in size and dry out. These beans can be left on the plant until they dry out completely (brown colour) and the seeds can be harvested for the next round of sowing.

Raw banana and coconut milk curry

I wanted to make something different from what I usually do with raw banana (aratikaya). Coconut milk was an easy choice because I had it ready and was planning some matta rice…I thought it would be a good pairing. Turned out quite yum I must say.

The coconut milk can be store bought or extracted at home, as preferred. Thick coconut milk is what has been used for this recipe. I go both ways depending on time and mood:)

Ingredients

1 cup raw banana, peeled and chopped into 2 inch thin slices

2 tbsp coconut oil

6-8 dry red chillies

1/2 tsp turmeric powder

Tamarind, marble sized

1/4 tsp jaggery powder

1 cup water

200ml thick coconut milk

8-10 curry leaves

Salt, to taste

Instructions

1. Heat a tbsp coconut oil, add 1/4 tsp turmeric powder and fry the raw banana until golden. Saute intermittently. Keep aside.

2. Grind together red chillies, turmeric, tamarind, jaggery to a coarse powder. Then add 1/4 cup water and grind to a smooth paste.

3. In the same pan, heat a tbsp coconut oil and add mustard. Once they splutter, add red chilli paste and fry for a couple of minutes. Add curry leaves and 1/4 cup water and fry until water has evaporated.

4. Add coconut milk and simmer for about 5 minutes. Add salt.

5. Add raw banana, 1/2 cup water and simmer for about 8-10 minutes. Do keep in mind that the gravy will thicken as it rests.

Serve hot with rice.

Goruchikkudikaya kobbari kura| Cluster beans and coconut curry

Simple, quick and tasty.

Ingredients

200g cluster beans, chopped

2 tsp oil

1/4 tsp mustard seeds

1/2 tsp urad dal

1/2 tsp chana dal

1/4 tsp turmeric

4 tbsp grated fresh coconut

3-4 dry red chillies

8-10 curry leaves

Salt, to taste

Instructions

1. Wash, string and chop the cluster beans. I prefer them finely chopped, but upto an inch long is fine. Steam them in a pressure cooker or pan until tender. Drain and set aside.

2. Heat oil in a pan, add mustard and once it splutters, add urad dal, chana dal, dry red chillies.

3. Once the dals are golden, add two tbsp coconut, curry leaves and turmeric. Saute for a minute.

4. Add cluster beans, remaining coconut and salt. Mix. Saute for 2-3 minutes and take off heat.

Serve hot with rice or rotis.

Munaga akulu dosa|Moringa (drumstick) leaves dosa

Munaga akulu or Moringa/drumstick leaves are quite a powerhouse of nutrients. They are a rich source of vitamin C and potassium. They also contain protein, calcium, iron and amino acids.

The leaves can be shade dried and stored for use. I also have friends whose gardens have an abundance of Moringa and they share generously.

A delicious way to incorporate these leaves is the dosa…crisp, tasty and no fermentation required making it an instant fix.

Ingredients

2 cups bombay rava/sooji/semolina

1/2 cup maida

1/2 cup rice flour

1 cup sour curd

1/2 cup Moringa leaves, chopped

1 green chilli, finely chopped

1 tsp cumin seeds

1/2 tsp ground black pepper

1/4 tsp turmeric powder

6-8 curry leaves, coarsely chopped

Salt, to taste

Water, to make the batter
(~4-5 cups water)

Oil, to make dosas

Instructions

1. Mix together the rava, maida and rice flour. Add curd and let it rest for about 30 minutes.

2. Add 2 cups of water and mix making sure there are no lumps.

3. Add the remaining ingredients (except oil) and slowly add more water to make a batter that has a thin pouring consistency.

4. Heat the tawa and when hot, carefully pour a ladle of the batter on it. Pour a tsp oil around the edges. Lower the flame and cook until the dosa is crisp and golden brown. There is no need to flip over because the dosa is thin.

5. Serve hot with coconut chutney/tomato chutney/ginger chutney.

To make another dosa, increase the flame of the stove. This dosa requires the tawa to be hot when the batter is poured on it. Then lower the flame to cook the dosa evenly.

Refrigerate leftover batter and let it come to room temperature before using another time.

Bottle gourd gravy base

My sister loves experimenting with food and keeping things simple. Here is a recipe for a masala base that can be used to make a luscious gravy with any vegetable. You can make this ahead and refrigerate in an airtight container for later use.

Ingredients

Half a medium sized bottle gourd

2-3 large onions

4-5 tomatoes

5-6 green chillies

2 tbsp cumin seeds

2-3 dry red chillies

1/2 inch fresh ginger or 1 tsp ginger paste

1/4 tsp turmeric powder

1 cup roasted groundnuts (without skin)

Salt, to taste

1-2 tsp jaggery powder

1 tbsp oil

Instructions

1. Peel and chop the bottle gourd into 2 inch cubes. You can reserve the peels to make a y chutney:)

2. Cube onions and tomatoes. Slit green chillies lengthwise.

3. Heat oil in a pan and add cumin and dry red chillies. Then, add ginger, green chillies, and onions. When the onions are translucent , add tomatoes, bottle gourd, turmeric, groundnuts and jaggery. Sprinkle water, cover and cook until vegetables are tender. Saute intermittently, sprinkling water as required. Cool.

4. Grind this to a fine paste. Add salt and mix well. Store in an airtight container in the refrigerator. Use within a week.

Anapakaya pappu|Bottle gourd and lentils (dal)

The bottle gourd creeper is growing well and alternate ones go to friends while some are used up at home. My gardener assures me that this creeper will bear fruit for atleast a couple of years!

There are a few recipes on the blog for bottle gourd and here is one for a traditional pappu or dal.

Ingredients

1 cup bottle gourd, peeled and cubed

50g toor dal

1/4 tsp mustard seeds

1/2 tsp urad dal

1/2 tsp chana dal

A pinch hing/asafoetida

2-3 dry red chillies

8-10 curry leaves

2 green chillies, slit lengthwise

1 tsp red chilli powder

1/4 tsp turmeric powder

Salt, to taste

Instructions

1. Add enough water to cover the bottle gourd cubes in a pan, cover and cook until tender. Strain and keep aside.

2. Pressure cook toor dal for 3 whistles on medium heat. Let the pressure release and keep aside.

3. Heat oil in a pan, add mustard and once it splutters, add urad dal and chana dal.

4. When the dals start turning golden, add red chillies, green chillies, hing and curry leaves. Then, add the bottle gourd, red chilli powder and turmeric powder, saute for a couple of minutes and then add the toor dal.

5. Adjust consistency of dal by adding water. It should have a thick consistency. Let it cook for a couple of minutes, add salt, mix well and take off heat.

Serve with rice and ghee. Papads on the side would be perfect!

Home Remedies

Salt Water Gargle

Woke up with a bit of a sore throat in the morning and one of the easiest home remedies is the salt water gargle. It is said to work because the salt flushes the throat drawing out moisture thereby relieving inflammation and making the environment inhospitable to bacteria.

A tsp of rock salt added to a glass of warm water and gargled 3-4 times a day provides relief. This works for a toothache too. If we had a cough, mum would boil water with tulasi (holy basil) leaves, strain m, add salt and make us gargle.

Simple, safe, effective.