This dish is exclusively for my Vege and Vegan friends, Jain friends and temple dish friends...(Non veges are also permitted to cook and eat ).
The other day SOMEONE demanded an explanation " When most of your Blog friends are vegetarian, why do I see that you are publishing non-vege dishes all the time, entertaining the minority , non vege friends??? Now get down to business and give some vege dishes which you cook every day...". But I am not allowed to give an explanation even if it is demanded. What best I can do or expected to do is to follow it as a command , else I will be barred from entering the kitchen for few days to months, depending upon the degree of the offence. It is like going to jail.
So I am giving 2 dishes at one go. The 1st one is a traditional Bong dish, I love to eat. The 2nd one is a southern fusion, experimental dish. It came out very well.
RECIPE , UCHHE CHA-CHADI
There are many versions of this recipe, one can use few other vegetables. I will be using Potato and BoDi ( Udad dal dumplings, dried and stored). The flavor comes from the seasoning of Panch PhoDon and dry red chili. Bit of mustard paste , turmeric are added and at the end 1 tsp of mustard oil.
INGREDIENTS
Uchhe ( Karela, bitter gourd) 3 ( about 8 inch long) , cut to 1 inch long and 1/4th inch thick slices. ( leave the core)
Potato 1 large, cut to 25-30 X 8mm X 8mm pieces ( approx)
BoDi small 12 No or large 6 No
Mustard powder 1 heap tsp , slurried in water with 1 level tsp turmeric. ( you can use 2 level tsp mustard paste) and 1/2 tsp chili powder ( optional). NOTE. It will be quite tasty even if you dont add mustard paste , so dont worry , if you dont have or dont eat Mustard paste)
Green chili 2-3
for seasoning
Panch PhoDon 1 tsp ( if you dont have this , use 1 tsp of Methi seeds, Fennel and cumin mixture.
Dry red chili 1
salt
Mustard oil 2 tbsp and 1 tsp for garnishing ( garnishing is optional and you can use any other oil)
PROCESS
Mix salt with the cut Karela and leave aside, till water comes out. Squeeze and give a wash, squeeze. Keep aside.
Heat 1 tbsp of oil and stir fry the BoDis to light brown remove and keep aside.
Heat 2 tbsp oil and stir fry the karela so that some of them become brownish. Remove fried Karela and keep aside.
Heat and give seasoning and add the Potato and green chili
Sauté for 5 -6 minutes.
Add the karela and keep frying for few minutes.
Add Turmeric, mustard paste , salt and little water, add the fried Bodis broken into piece, reduce flame and cook covered. ( stir from time to time and add little water if dries up).
When Potato is done, add 1 tsp raw mustard oil , (optional), mix and remove.
This dish is good for eating with rice or roti.
I just tried a deviation from above spicing and it was good.
INGRESIENTS
*Patol ( parmal) 6 pieces ( I had that many ), scrapped and cut to small pieces. ( 1/2 inch) ( you can use other vege too, like ridge , snake gourd or Zucchini etc
*Oil 1 tbsp ( more the merrier)
Green chili 2
coconut grated 1 tbsp.
Sugar 1/2 tsp ( this is for taste and not for sweetening)
spice ( make a slurry and soak for 10 min)
Coriander powder 2 tsp
Cumin powder 1/2 tsp
Turmeric 1 level tsp
chili powder 1 level tsp ( more or less)
Seasoning
Mustrad 1/2 tsp
Cumin 1/2 tsp
dry red chili 1 broken
Udad dal 1 heap tsp
Curry leaves 10
( I have not used strong spices like garam masala and methi, fennel etc. You can add more coriander powder , it is a very weak spice and good for thickening)
PROCESS
Heat 1 to 2 tbsp oil, give seasoning of cumin, red chili followed by Mustard and Udad dal. Add curry leaves and immediately add the cut parmal and green chili..
Sauté for 5-6 minutes or when some pieces starts browning due to frying.
Add the spice slurry, salt and fry. Add sugar.
Add grated coconut, add little water and cover.
The parmal should be done and water should dry out leaving the oil.
Eat with rice or Roti, paratha
No comments:
Post a Comment