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Side Dish

Ridge Gourd with Sesame (Turai Til Subzi)

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This is one of my favorite subzis to make in the summer when ridge gourds are in season.

No ridge gourds? Try it with bottle-gourd, sponge gourd, any soft gourd like calabash, or a soft squash or even pumpkin.

Tender. Flavourful. Very satisfying, with the delicious, rich taste and creamy texture of toasted, powdered sesame seeds that complement it beautifully.

Also an excellent choice for a plant-based diet or disease-reversal program, as it is just as delicious when made with zero oil – and still contains a good amount of essential healthy fat (along with fibre!) from the sesame.

Goes well with rotis, rice, or can even be a light, salad-like meal in itself….

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Baingan Bharta (Aubergine Mash)

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This is a fairly simple and much loved dish in many parts of India.

Even those who generally do not like aubergines wouldn’t mind a helping of baingan bharta.

Despite the simplicity, there are many regional variations, however minor, that make it taste very different from one region to another, depending on whether it was made using mustard oil, or smoked or not, or the spices and masalas that went in etc.

Here is my version which is as simple as it can get, and just the way I love it.
No spices, minimal oil, the flavours of the brinjal, tomato and onion just shine through in a delicious medley.

Ingredients:
(Serves 3-4)
Aubergine – 1 large
Onions – 2 large (finely chopped)
Tomatoes – 1 large (I used 2, because I like it tangy!) finely chopped
Chopped fresh coriander (cilantro) leaves  – 2 tablespoons (finely minced)
Oil – 2 teaspoons
Salt – to taste

Method:
1. Roast the aubergine directly on a low flame (or better yet, on hot coals or bbq if possible!), turning from time to time, till the skin is charred and the inside is cooked. Alternately, broil in an oven after coating the skin with a little oil. Or boil. The last two methods may not provide that characteristic smoky flavour that is such an important component of the flavour.
2. Carefully peel and discard the charred skin. Lightly mash the flesh with a fork and keep aside.
3. Cook the onions on a low flame in the oil adding 1/4 teaspoon salt till well cooked and light brown.
4. Add the tomatoes and continue cook till soft and till the oil starts to separate. The water from the tomatoes should slightly dry up.
5. Add the mashed aubergine and heat through, further mashing it lightly in the process.
6. Turn off the heat, mix in the coriander.
7. Serve hot with rotis or parantha.
8. Works great as a dip with chips or pita bread, too.

Aloo Raita (Potato Yoghurt Salad)

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Do you like potatoes?

If yes, then you will surely love this raita.  It’s one of my favorites.

One of the ‘healthy’ ways to enjoy potatoes! All of the nutritive value, the delicious mouth-feel of biting into the aloo chunks along with the creamy tang of yogurt, and then, guilt-free, too!

Zero added fat. Literally.

Usually served as a side dish, it can actually be a meal in itself, and sometimes is just that, during fasts, since this is essentially ‘phalahari’.  The carbs from the aloo, and protein from the yoghurt keep one energized and feeling full.

It’s very easy, and quick to make. Can be tweaked endlessly, to personal taste.

Ingredients:

(For one large or two small servings.)

  • Homemade, fresh dahi or yoghurt – 1 cup (I prefer un-whisked, but may be lightly beaten.) For vegan, use peanut curds, or any non-dairy curds.
  • Boiled potatoes (preferably new ones or the waxy type) – 1 large, peeled, diced into 1/2 inch cubes (or desired size; can even be thickly sliced, or broken into pieces, which would work well with the grainy kind.)
  • Kaala Namak (Black Salt) – 1/2 teaspoon
  • Salt – 1/4 teaspoon
  • Green coriander (hara dhaniya) – 1 teaspoon, finely chopped
  • Bhuna Jeera (Roasted Cumin seed) powder – 1/4 teaspoon 
Optional Extras:
Additionally, any of the following may be added, to taste.
  • Red chilly powder – 2-3 pinches (or to taste)
  • Hing (asafoetida) – a tiny pinch of the very mild, compounded version (For gluten-free, avoid this)
  • Green Chilly – 1/4 very finely chopped (or, to taste)
  • Chat masala – 1/8 teaspoon (or, to taste)
  • Roasted and powdered black pepper  – 1/8 teaspoon (or, to taste)
  • Pudina (Wild Mint) leaves – 1/2 Tablespoon, finely chopped or 1/4 tsp pudina powder.
  • Fresh chives (optional) – 1 Tablespoon, chopped. Especially suited if making with thick or greek-style yoghurt (A ‘stiffer’ version, more like the cold potato salad).
Method:
  • Mix everything well.
  • Garnish with bhuna jeera powder, paprika, and chopped coriander.

Note:
If making this during a fast, it can be even simpler, with nothing other than salt (‘Sendha namak‘), and a bit of bhuna jeera powder added to the dahi and aloo.

Tastes best at room temperature (which can also be achieved by mixed freshly-cooked hot potatoes with cold curd!), but may be served cold.

Aam Adrak (Mango Ginger) Relish

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Fresh Pickle at it’s best!
This particular relish, made with Mango Ginger, or Curcuma Amada (see here for more on types of Ginger) is interestingly made in many parts of India in almost exactly the same way. 
Although it is a type of ginger, it tastes more like raw mango, hence the name. It is, in fact, more closely related to it’s other rhizome cousin, the Turmeric, and also known as “White” or “Mango” Turmeric in some Indian dialects.
Whenever there’s anything this common in all our respective households, I cannot help marking it with a mental asterisk.

Because our culinary profile at home can best be described as a gentle bifurcation of North and South Indian cuisines.

For example, on  a random day, we might have Annam, Sambar, Pachadi, Koora, Perugu (Rice, Sambar, Chutney, Vegetable and Curds) for lunch, which is South Indian, and then Dal, Roti, Sabzi, Salad, Chaas (Lentils, Flatbread, Salad, Buttermilk) for dinner, which is North Indian. 
Then come the permutations and combinations. (We’re not even remotely talking about combinations like Dosa with Fruit Salad here, that a certain individual once had . Not at all!)  I mean the permutations like Roti with Pachadi, or Subzi with Annam – which are cross-overs of a more natural kind. 
All these, besides of course, the totally new incorporations, like millets, new types of vegetables etc, which are joining an ever-increasing list of interesting, delicious and ‘healthy’ options to try and incorporate in our daily diet.
And, although there is some blending on the periphery, I, at least, am aware of the recipe source.  
I’m not so sure Y1 and Y2 are.  For this reason, I’ve lately started adding in a recipe source other than when I have a published reference to cite.
This is one dish that blends in seamlessly into the Annam-Pappu as well as the Dal-Roti, and for that matter, even the Thai, Chinese and what-have-you’s.
Recipe Source:  Mom, Dad, MIL.
And without further ado, let’s see what makes it so special –
Wash and scrape the mango ginger.

 Slice into julienne, as thick or thin as desired.

Slice or chop the green chilles (one or two).  I use the chopping jar of my hand-blender. It is super efficient at the job – that below is just one single green chilly that’s been minced so fine. My hands are saved the spicy coating. If you like to bite on green chilly pieces (as I sometimes do), then chop larger pieces, or slice lengthwise, rather than mince.

 Add it to the julienned mango ginger.

Slice a lemon.  Or two. (The excess juice from the relish makes a great flavoured, tangy addition to gravies or as a dressing in salads! So use more if that’s needed!)

 Add the juice to the ginger-chilly mix. It’s always helpful to filter out the seeds.

 Add in the salt. Mix well.

 And it’s done!  Keeps well in the fridge for several days – though it won’t last that long for sure!

Great with just about anything!

Pumpkin Leaf Subzi

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Did you know pumpkin leaves are edible?

They are, too.  And quite delicious and nutritious as well.  I always knew that pumpkin flowers are used in  cooking, but this was an interesting new discovery for me, and one that I lost no time in trying out!

Recipe Source:  The friendly and down-to-earth Priya, whom I met during a homestay holiday last year in Kerala, where this dish was served during one of the meals. She is also, in this case, the supplier of the primary ingredient: tender pumpkin leaves, generously picked from the vine growing in their property and handed over to us as we left, along with last-minute how-to’s and tips on usage. Pictures are above.  Can you spot the river flowing by in the bottom-right corner?  Amazingly, they survived, wrapped in just a newspaper in a plastic bag, and were duly converted into this dish close to thirty hours later.
Here is Priya, being herself.

Ingredients:
(All organic, except the matta rice in this case.)
Tender Pumpkin Leaves (flowers and tender stalks can be included) – A large handful, freshly picked.                 Choose the youngest, most tender ones.
Grated Fresh Coconut – 3-4 Tablespoons (TIP: Give one quick additional whizz in the mixie jar to further ‘crush’ it)

Oil – 1 teaspoon (I used cold pressed, organic coconut oil)
Mustard seeds – 1 teaspoon
Raw Rice grains – 1 teaspoon (This can be any variety.  I used Matta rice, which is often used in Kerala.)
Jeera (Cumin seeds) – 1/4 teaspoon
Garlic – 2-3 flakes chopped
Haldi (Turmeric) – a pinch
Salt – to taste

Method:
1. Wash and clean the pumpkin leaves, removing the larger veins. This is quite a fibrous leaf ( a bit like Amaranth, though even more so.).

If you have the patience, you could probably leave the veins on, and simply remove the thin film that covers the larger veins, and also the tender stems, which are easily peeled off.

I chose the faster option by tearing off the larger veins, resulting in a rather shredded lot! But not to worry, it needs to be chopped fine, anyway. The pile of veins on the left gets discarded. The remaining leaves as on the right, are what we use.

If using any flowers, remove the calyx, etc, keeping just the corolla (petals).

All ‘de-veined’ and finely chopped.

2. Heat the oil in a heavy based pan or kadhai.  Add the mustard seeds. When they start spluttering,
add the raw rice, which will also splutter and puff up.
Also add the red chilly here, if using.

3. Add the chopped leaves .

 along with some haldi and salt,

mix,

cover and cook.  Avoid adding water, if possible.

4. When nearly done, uncover,

add the jeera, the garlic and the crushed coconut with a little haldi added in (I blended the last two in the mixie),

Stir it in, and cook some more, cover if required, till done.

Great paired with roti and dal, which is what we did. (This subzi can also be mixed into the cooked dal.)

Or serve it the traditional way, with steaming, hot rice.

Would you have believed it?

Carrot-Beans Foogath

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Everyday Veggie.

The term foogath usually refers to a vegetable side dish that’s tempered with mustard seeds, red chillies and curry leaves, and garnished with grated fresh coconut.

An excellent way to make any of several vegetables, including cabbage, potatoes, plantain, flat beans, snake gourd etc.  Endless variations also exist (like the addition of some lemon juice (Goan) or tamarind (TN)) and it has many other avatars like the more South Indian “Poriyals” and “Thorans”.


The vegetables are usually chopped very fine and then stir fried over a hot stove with a little oil (coconut oil, if used, lends a great flavour to this dish). I’ve made this the way I always do, though, which is in a pressure cooker (and also chopped the pieces a bit bigger.)

It can also be just carrots or just beans instead of a mix, or any other interesting combination you can think up!

I used “naati” carrots and beans, which, of course, doesn’t automatically imply that it’s organic (in fact it usually is not), but only that it’s a “local or rustic” variety and not one of the cultivar or hybrid sorts.

Ingredients:

Carrots: 250 gms
Beans: 250 gms
Grated fresh Coconut: 3-4 TBS (optional, or to taste)
Oil: 1 tspn (I used organic, cold-pressed coconut oil.)

For Tempering:

Mustard seeds: 1/4 tspn
Cumin seeds: 1/4 tspn (optional)
Urad dal (Black gram, skinned): 1/4 tspn (optional)
Chana dal (Bengal gram): 1/4 tspn (optional)
Whole Red Chillies: 2-3 (broken into bits) – (optional).

Curry leaves: One string (10-12 leaves)

Serves 4-5 as a side dish.

Procedure:

Heat the oil in the cooker, and add the tempering ingredients (curry leaves and red chillies last; I left out the red chillies).

Mix in the chopped veggies along with the salt.

Add 2 TBS water close the cooker lid and allow two whistles (Use more water if the cooker is bigger – it should cover the base).

When the pressure inside the cooker falls, open the lid –

And if there is a little excess water at the bottom, evaporate it by placing on the flame for 2-3 minutes without the lid. This step also makes the veggies look glossier!

Garnish with some freshy grated coconut.  If you ever need a Tiranga-themed dish, (based on the The Indian Tricolour), here’s an option!

Jeera Aloo Subzi (Potatoes with Cumin Seeds)

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“Fast to cook, Good to eat”.

A simple and delicious side dish of potatoes flavoured with cumin seeds.


To Serve: 2 as a side dish
Note:  A hearty wholesome meal in itself if one is fasting and looking for options that are not “Anna” (Cereals , Pulses etc.)

Ingredients:

Aloo (Potatoes) – 3 medium-large
Oil – 1 tspn
Jeera (Cumin Seeds) – 1 tspn
Haldi (Turmeric Powder) – 3/4 tspn (or as desired)
Lal Mirch (Red Chilly Powder/Paprika) – 1/2 tspn (optional)
Salt – To taste

Procedure:

Peel the potatoes if desired (or, if not organic), else scrub well, and halve then slice thinly (about 1/2cm thick or even thinner is good and cooks really fast – but this can be thicker if you like.)

In the cooker, heat the oil and add the cumin. It will start crackling.

Next add the turmeric (and the chilly powder, if using).

The powders get roasted in seconds (and can burn if left too long), so quickly add the sliced potatoes to this,

Some salt,

And a good stir to mix it all up. (Yes, turmeric is one of the main ingredients, besides the cumin, and evident in not just the taste, but also the characteristic deep, yellow colour).  Add 2 TBS of water and cover and cook as in this recipe for one whistle.

The next step is usually to evaporate any excess water by keeping it on an open flame for a couple of minutes, but this time I will transfer the subzi to a “tava” (hot griddle), where I’ve just finished making some paranthas,  and along with one more tspn oil and heat it over a low flame for 3-4 minutes to achieve an “aloo-fry” effect where the pieces are crisply browned on the outside.

Potato-ey bliss