Shakambari-Vegetables unlimited

Discussion in 'Ask ChitVish' started by Chitvish, Sep 28, 2005.

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  1. prathi

    prathi Bronze IL'ite

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    Bitter gourd gravy

    Apart from our traditional karnataka gojju and palya i found this recipe of bitter gourd which is too yummy and goes very well with roti and rice. This recipe is a hit at home and my husband who used to never eat karela, insists me on buying it every week now.:tongue

    Ingredients

    Medium sized bitter gourds - 6
    Medium sized onions - 5
    Dhania powder - 2 tsp
    Cumin/jeera powder - 1 tsp
    chilli powder - 1 1/2 tsp
    Tamarind - small lemon size
    curds - 2 table spoons
    oil - 1/2 cup and some more oil to deep fry
    turmeric - 1/4 tsp
    salt to taste
    corriandedr leaves and slit green chillies for garnishing.



    Method

    1. First cut the karelas in 2 halves (lengthwise) and carefully remove the seed from the center of the karelas with the help of a spoon. If the karela is too long, then u can cut it to half horizontally too.
    2. Now dip the karelas in little water along with the curds, salt and turmeric powder, and boil for 10 minutes. remove from heat, drain and squeeze the karelas lightly to remove the bitterness.
    3. Now deep fry the karelas until light brown and keep asidee.
    4. Cut the onions. Grind onions,masala powders,tamarind.(dont grind too much the onions).
    5. Now take a large pan, put the oil and add the ground masala and wait till the raw smell goes. Put the fred karelas and add some water and simmer for 8 to 10 minues. Garnish and serve hot with rice or roti.
    6. I have tried this many times and everytime it turns our very well. I also add a spoon of sugar which gives every dish a good taste. That is optional.
     
  2. Kamla

    Kamla IL Hall of Fame

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    Karnataka recipes

    Prathi, thanks for the recipe. I will try it out. But you mention that you are from Karnataka, nice. I am presently interested in karnataka recipies:) Can you also give the recipe for gojju and palya and can you give some saru recipies too?? Thanks in advance.
     
    Last edited by a moderator: Oct 17, 2005
  3. prathi

    prathi Bronze IL'ite

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    Dear Kamala,

    I will start a new thread for karnataka recipes, so that other kannadigas also can share their recipes. I am not an expert but have learnt many traditional recipes from my mother and MIL. Hope it helps.
     
  4. Kamla

    Kamla IL Hall of Fame

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    Oh, that's great. I hope you will be doing this soon??:) Nice to know and shall keep a watch out for it. Thanks.
     
  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Stuffed Bittergourd – Potato combines here with bittergourd!

    Fresh Bittergourd - 3 (medium size)

    Potatoes - 2 (medium size)

    Onion - 1 (optional )

    Red chilli powder - 2 tsp

    Hing powder - 1 tsp

    Salt, haldi

    Chopped coriander leaves - 1 tbsp

    Oil - 2-3 tbsp.

    To temper:

    Mustard seeds - 1tsp

    Udad dhal - 1 tsp

    Boil, peel & crumble potatoes.

    Apply salt all over the gourd, rest for 15 mts & wash well to remove excess bitterness.

    Steam bitter gourd whole, lightly.

    Heat 1 tsp oil, temper , add onions, lightly fry , add potatoes, salt, red chilli powder , haldi & hing powder.

    Add coriander leaves.

    Make a verical cut all along the gourd, on one side.

    Stuff the filling inside, as much as it will hold – not more, since it will come out when roasting.

    To keep intact, tie with thread in 3,4 places.

    In a shallow saucepan, heat oil, add the stuffed whole gourd, turning over repeatedly, so that all sides get uniformly browned.

    Lightly sprinkle little salt all over so that the gourd gets its share, as well!

    Cut, just before serving & remember to remove the thread.

    Other suggested Fillings:

    Boiled & mashed banana instead of potatoes

    Fried gram flour (pottu kadalai mavu ) mixed with masalas of your choice & 2 tsp oil for binding.
    IMG_0726.jpg
     
    Last edited: Jul 20, 2009
  6. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Navratan Kurma - One of the many Versions.

    There are many recipes for navratan kurma.For SBS photos,please click here

    This recipe contains only vegetables & hence suitable for everyday use.

    1/2 cup each of cubes of the following:

    Potato carrot beans babycorn cauliflower peas capsicum mushroom

    Paneer – soak this alone in warm water & add at the end

    Ginger – garlic paste - 1 tbsp

    Boiled onion paste - ½ cup

    Ground cashew paste - ¼ cup ( to match the rich name !)

    Curds - 1 cup

    Green chillies - 2 ( finely chopped )

    Cinnamon - 1”

    Cardamom & cloves - 3 each

    Butter, oil &malai - 1 tbsp each

    Lightly steam all vegetables.

    Heat butter & oil.

    Add cinnamon, cardamom & cloves.

    When they pop, add chopped green chillies, ginger-garlic paste & finally onion paste.

    Now add all vegetables, salt & little water.

    When all ingredients boil together, add beaten curds & cashew paste.

    Simmer & cook for a few mts.

    Add paneer pieces,malai & remove.

    Serve hot.

    NKurma-4.jpg





     
    Last edited: Feb 23, 2010
  7. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Pineapple Gojju-coming to Tamil Nadu now.

    For SBS photos, please go here

    Pineapple finely chopped - 2 cups

    Tamarind paste - 2 tsp

    Jaggery - little

    Salt

    To fry in ½ tsp oil & grind to a paste with water:

    Red chillies - 4-5

    Gram dhal - 2 tsp

    Udad dhal - 1 tsp

    Methi seeds - ¼ tsp

    Seasame seeds - 2 tsp

    Grated coconut - 2 tbsp ( add this last & switch off the stove )

    Add ½ cup water to fruit pieces, boil till soft ( 1 whistle in pressure pan is ideal )

    Cool, open add tamarind paste mixed with ½ cup of water, salt, ground paste & jaggery.

    Cook for 1 more whistle or a little more, if you prefer it very soft.

    Temper in 1 tsp oil with 1/2 tsp mustard seeds & curry leaves.

    pineapple gojju-2.jpg

    I make & stock for 3,4 days
    How to prepare Pineaples in Syrup?
    Then it is just one whistle cooking, no jaggery is needed.
     
    Last edited: Feb 23, 2010
  8. Ami

    Ami Silver IL'ite

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    comments on creamy avial!!!

    Hi Mrs.Chithra,

    Just now prepared yr avial version and yes, it came out so creamy.

    Have a couple of doubts-first, can I reheat before serving or the veggies will release water out??

    Second, after cooked the veggies, did not make avial; like after an hr., mixed the paste and curd. So, as you said, kept on the stove for 2 mts after adding the paste and after pouring the curd, removed the same. Is that ok?

    thanks to you so much.
     
  9. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Avial doubt!

    Dear Ami,
    Don't reheat on a high flame. First add paste, then when it gets well heated, add the curd, simmer for just a few secs & switch off. Continue to mix for 2 mtes so that the heat will spread uniformly.
    Both morkuzambu & avial - both should never be reheated on a high flame. Just simmer, mixing well for the whole dish to get fairly hot.
    Micro lo is ideal for7,8 mts, stirring in between.
    Love & regards,
    chithra.
     
  10. Ami

    Ami Silver IL'ite

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    Thanks for clarifying my doubt promptly and implemented the same.

    Rgds.
     
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