Monthly Archives: March 2021

Chana Dal and Tendli Curry


Chana Dal & Tendli Curry

(Split lentils/split Bengal Gram/Baby Chick Peas/Tendli/Ivy Gourd)

Ingredients

  • ½ cup Chana dal
  • ¼ kg. Tendlis
  • 1 tsp. Salt

Grind to a paste

  • 2 Kashmiri chillies
  • 1 tbsp. Coriander seeds
  • ½ tsp. cumin seeds
  • ¼ tsp. peppercorns
  • 1 tsp. mustard seeds
  • ¼ tsp. turmeric powder
  • 2 flakes garlic
  • 1 small onion
  • 3 to 4 flakes tamarind
  • 4 tbsp. coconut powder

Tempering

  • ½ tsp. mustard seeds
  • Few curry leaves
  • 3 to 4 crush garlic
  • 1 small onion
  • 2 tbs. oil

Wash the dal well and soak in water for 15 minutes.  Place in a vessel and boil till almost soft.  Clean and cut the tendlis into 4 and add to the dal, add salt and cook till vegetable is tender.  Grind the masala to a paste and add to the dal vegetable mixture.  Rinse the grinder jar and add to the curry adjusting to desired consistency.  Bring to a boil and simmer 10 to15 minutes.  Meanwhile prepare the tempering.  Heat oil in a pan, add the mustard and when it splutters add the garlic, curry leaves and onion and fry on medium low till light brown. Just before switching off the heat, garnish the curry with the tempering.  Serve hot with rice or any bread of your choice.

Potato and Red Pumpkin Gravy


Aloo Pethe ka Saag

A quick, deliciuous, nutritious dish without onion and garlic. Rajasthani vegetarian cuisine.

Potato & Red Pumpkin Gravy

Rajasthani cuisine

Ingredients

  • ½ kg. Red pumpkin
  • ½ kg. Potatoes
  • 2 bay leaves
  • 1” pc cinnamon
  • 2 cloves
  • 2 cardamoms
  • 1 tsp. Kalonji (nigella/onion seeds) Optional
  • ½ tsp. mustard seeds
  • ½ tsp. fenugreek seeds
  • 1 tsp. chilli powder
  • 2 tbsp. yogurt
  • 1 tsp. cumin powder
  • 1 tsp. coriander powder
  • ½ tsp. turmeric powder
  • 1 tomato, chopped (or 1 tbsp. tomato paste) (missed it in the video recording)
  • 1 tsp. amchur (dry mango powder)
  • ½ tsp. sugar
  • 1 tsbp. Ghee
  • 1 tsp. Salt or to taste

Method

Clean, Peel and wash the red pumpkin and potatoes.  Cut into cubes.  Heat the ghee and fry the bay leaves, cinnamon, cloves, cardamoms, nigella seeds, mustard seed and fenugreek seeds until the seeds begin to crackle.  Add the yogurt, chili, coriander, cumin and turmeric powders and fry for 2 to 3 minutes.  Adjust spices to taste.  Add the tomato paste or the tomato and fry for a minute.  Add the potato and pumpkin cubes, ½ cup water, cover and cook on medium heat for 15 minutes or until the vegetables are tender.  Add the amchur, sugar and salt.  Mix and simmer for a minute.  Serve hot.

Egg Masala


Egg Masala / Anda Masala

Ingredients

  • 6 eggs
  • 3 medium onions
  • 2 green chillies
  • 2 tbsp. tomato paste or 3 medium tomatoes
  • 1 tsp. each ginger garlic paste
  • ½ tsp. chilli powder
  • ½ tsp. garam masala powder
  • ¼ tsp. turmeric powder
  • Salt to taste
  • ½ cup coriander leaves
  • 1 tbsp. ghee or oil

Method

  1. Cover eggs with water and boil for 10 minutes. 
  2. Drain, shell and keep aside. 
  3. Slice thickly the onions, chop green chillies, chop coriander leaves. 
  4. Put a cut on the eggs half way through the egg. 
  5. Heat ghee in a vessel and fry the eggs till light brown.  Remove. 
  6. Add the onions to the ghee and saute till translucent. 
  7. Add the tomato paste (or sliced tomatoes and fry till tomatoes turn soft ) and saute for a minute
  8. Add ginger garlic paste and fry for a minute. 
  9. Add the chilli powder, garam masala and turmeric powder and salt and saute for a minute. 
  10. Add the chopped coriander leaves (Reserve some for garnish) and half cup water and cook till fat separates. 
  11. Add the eggs to the gravy, cut side down and simmer  2 minutes. 
  12. Serve hot garnished with coriander leaves.

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