Sunday, January 29, 2017
Cooked Rice - about a cup
Oil - 2 tbsp
Black Mustard Seeds - 1/2 tsp
Curry Leaf - a few
Hing / Asafoetida - a pinch
Mixed Vegetables - tonsil (ivy gourd), eggplant, carrots, capsicum - cut into 2 inch longish thin pieces
Turmeric - 1/4 tsp
Goda Masala / Garam Masala - 1 tsp
Roasted Cashewnuts - a handful
Heat oil and add the mustard seeds, hing and curry leaves.
Add the chopped vegetables and turmeric and salt and mix well. Cook on high heat for a few minutes. Then add the good masala and cover tightly and cook till the vegetables are almost done. In between, remove cover and toss the vegetables. If required add a sprinkle of water so that the vegetables do not stick to the bottom of the pan.
Remove cover, mix in the roasted cashew nuts and add the cooked rice, Mix well and cook for a few minutes more. Remove from heat, let it sit under cover for 5 minutes and then serve hot.
Saturday, January 28, 2017
Tender Okra - 30, washed, dried and cut into half inch pieces
Oil - 2 tbsp
Cumin Seeds - 1 tsp
Green Chili - 3, finely chopped
Red Onion - 1/2 cup, chopped
Red Potato - 1, thinly sliced into small pieces
Coriander powder - 1/2 tsp
Turmeric Powder - a pinch
Aamchur Powder / Dry Mango Powder - 1/4 tsp (optional)
Heat a cast iron pan. Add 1 tbsp oil and cumin seeds. Once the seeds begin to sizzle add chopped green chilies and chopped onion. Saute for a few minutes.
Now add the chopped potato and turmeric. Cook for a few minutes till the potato is half done.
Add the okra pieces, coriander powder and mix well. Continue to cook till the okra and potato are soft and begin to brown at the edges. Add the aamchur, give it a toss.
Serve hot with steamed brown rice and dal.