Tag Archives: vegan

Mattar ka Nimona


Mattar Ka Nimona

A delicious potato and peas gravy!

A winter special dish celebrating fresh peas and newly harvested potatoes.  This dish was prepared during the receding winter days but had to delay posting due to other commitments.

Peas and potatoes are a favorite of many but in my family, several members dislike peas.  So this dish is strictly for those who like both peas and potatoes, and for those who love them, I think you can enjoy it for breakfast, lunch, dinner or as snack… essentially whenever your feel like enjoying it!! 

This preparation also doesn’t use any onion or garlic.

Ingredients

2 cups green peas, shelled and boiled

2 medium potatoes, boiled, peeled, cut into wedges

1 medium tomato, sliced

2 to 3 tbsp. mustard oil or any suitable oil

1 tsp. cumin seeds

¼ tsp. asafoetida (hing)

2 dried red chillies

¼ tsp. turmeric

½ tsp. coriander seeds powder

½ tsp. garam masala powder

1 tsp. salt or to taste

Grind to a paste:

½ bunch coriander leaves

1” pc. Ginger

2 green chillies

Grind the green masala to a paste.  Mash the green peas into a coarse paste, keep some whole.   Heat a pan, add oil and when hot add the potato wedges and fry till light brown. Frying the potatoes may be avoided, if you wish. Remove the potatoes, and set aside.  To the same oil add the cumin seeds, when they start spluttering, add the whole red chillis and asafoetida.  Saute few seconds and add the green masala, fry till oil surfaces.  Then add the sliced tomato and saute till it softens.  Then add the turmeric and coriander powder and saute for 3 to 4 minutes.  Add salt and mix. Add the green peas and mix well.  Cook till oil separates.  Then add a cup of water or more to adjust consistency of gravy to your liking.  Add potatoes and garam masala powder.  Test salt and add if required.  Mix everything gently and allow to simmer 10 minutes till oil surfaces.  Take off heat.  Remove to a serving dish and squeeze some lemon juice, if desired, before serving.  Serve hot with pulao, steamed rice, rotis or pooris and enjoy this delicious dish!!  Yummy…….

Ripe Mango Curry


Monsoon Cooking- Monsoon recipes

Mangalorean style Ripe Mango Curry – Sweet, Sour, Spicy delicious mango curry

Ingredients

6 ripe mangoes, small round juicy and fiborous variety

1 mendium onion, chopped

1 sprig curry leaves

1 tsp. mustard seeds

2 tbsp. Oil

1 tsp. Jaggery

1 tsp. salt or to taste


For masala paste
Roast and grind to a paste with 1/2 inch ginger
6 red chillies
2 tbsp. Coriander seeds
1 tsp. Cumin seeds
1/2 tsp. Fenugreek seeds
1/2 tsp. Turmeric powder
2 tbsp. Coconut
6 flakes garlic

Choose mangoes that are small and round and typical for curry.  They are usually the chewing mangoes which are full of fibre.  Wash and peel the mangoes.

Press to squeeze the mangoes to loosen the flesh and extract some juice.

Roast all the ingredients for the masala paste, except ginger.  Grind to a smooth paste with water.

Place the mangoes and the juice in a pan.  Add 3 cups water and bring to a boil.

Then add the masala paste and salt and cook till curry appears glossy and the mangoes are cooked.  Add jaggery, stir and simmer 5 minutes.  Take off heat.

Take a pan, heat the oil.  Add mustard seeds, when they splutter add the curry leaves and the chopped onion and fry till light brown.  Immediately pour over the curry and serve hot with steamed rice.   Have the rice with the curry and chew the mango till nothing is left on the seed.  Super delicious!

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