गांठ गोभी Kohlrabi meets ShangHai 白菜 Bok Choy

Kashmiri style 'Monj Haakh' in mustard oil, with Hing (asafoetida), whole red peppers, Kashmiri masala (garam masala with mace, nutmeg and fennel). And yes, salt too.
Ready in 15 mins.

Sindhi Kadhi सिंधी कढ़ी

Heat 2 tablespoons oil on medium heat. Add 3 tablespoons of Besan (gramflour) and slowly fry till it turns golden brown. Add Methi seeds (fenugreek), saute for a minute then add 1 teaspoon of chopped ginger and saute another minute. Add 1/4 teaspoon Haldi (turmeric) and 1/2 teaspoon Mirchi powder (cayenne) Add 2.5 quarts of water, bring to boil and simmer for an hour without lid. Soak a 1 inch diameter ball of Imli (Tamarind) in warm water.

Slice the Kamal Kakri (Lotus stems) in 1/6th inch roundels and boil for for 15 minutes in salted water. Drain, cool and set aside. Cut Potatoes, Drumsticks (Moringa beans), Eggplant, Arbi (Colocasia or Taro root), Bhindi (Okra), Guar beans ((Lond beans) and keep aside. I did not have any Arbi or the Drumsticks

 

Add the vegetables to the Kadhi after it has simmered for an hour, add salt. Bring to a boil, turn heat to medium and cook till vegetables are done. Strain the pulp from the Tamarind and add to Kadhi.


Heat 2 tablespoons oil, when hot add 1/4 teaspoon Rye (Mustard seeds) when it splutters add 1/4 teaspoon Zeera (Cumin seeds), 2 sprigs Curry patta (Murraya koenigii)and 1/4 teaspoon cayenne. Pour it on the Kadhi and mix it in. Serve with steamed rice.

Independence Day - integration by food from the 4 cardinal directions

तरबूज़ के छिलके की सब्ज़ी - Watermelon Rind

We talk about sustainable crops, fiber in the diet and food wastage in the Western hemisphere while people are starving in certain parts of the world. Though my Mom used to cook it, and I had eaten it in my childhood days, lately I had forgotten about it.  This dish is prepared using the normally discarded Watermelon rinds. If we peel the outer green skin away then we can use the white/pink outside flesh which is not so sweet and it can be used as a vegetable. The recipe here is a mish-mash of sorts and I have used a typical Bengali tempering using Panchphoren (5 seeds - mustard, fenugreek, cumin, fennel, wild onion)

In a pot, take oil, temper with Panchphoren and wait till the seeds blossom, add the whole dry red peppers and then the cut rind. Saute for a minute, cover and cook on slow heat for 5 minutes. Add turmeric, salt and cook till tender. Best served with Paranthas - whole wheat, layered, fried bread.

Enjoy and feel satisfied that you have contributed to a GREEN effort and
reduced your carbon footprint 😀😀

Arvi Masala

Onion Garlic pureed and fried in oil over slow heat with turmeric, chilli powder, coriander powder for 20 minutes, stirring continuously to prevent sticking at the bottom.

Peel the arvi and cut lengthwise in 4 to 6 pieces. Wear gloves if you are allergic to the vegetable which contains Oxalic acid and can cause rashes and/or hives in some people. Under-cooked tubers can also irritate the throat.

In a separate pan heat some desi ghee, add ajwain seeds and then fry the cut arvi for 5 minutes.

In a separate pan heat some desi ghee, add ajwain seeds and then fry the cut arvi for 5 minutes.

Add the fried arvi to the masala

sorry, too much steam obscuring the picture

Saute for 5 minutes, add water, check salt, bring to a boil and then simmer for 15 minutes. Sprinkle some chopped coriander leaves and a little garam masala before serving it with Roti (whole wheat)
And much to my consternation, all the dhania leaves in the fridge had gone bad. ☹
Onion Kachumber and green hot peppers go well as an accompaniment

Arvi - another root vegetable, Recipe 1

Actually it is the stem part of the plant, a rhizome like ginger but with a smooth, creamy flesh. Choose ones with rounded ends on each side for this dish - the ones which are pointed on one end are more fibrous, so I was told, many a times by my Dad. Boil the roots, starting in cold water and when the water comes to a boil, turn down to simmer, add salt and cook with lid on. Depending on the size they should boil between 20-35 minutes. I have no idea about the time if using a pressure cooker for the same task. Drain, cool and peel why still warm, as it peels much easily. Cut in rounds 1/4 inch thick.

In a pan heat oil (be liberal and take more), add Ajwain (also called Omum, Carom, Bishop's Weed) and wait till it splutters. Move pan away from fire and add the turmeric, red chilli powder, coriander powder and the slit green chillies.

Add the boiled Arvi, reduce heat and mix gently to coat with masala on all sides, add salt, and allow to cook on slow fire, turning to cook and brown evenly.

Sprinkle chopped cilantro when done. Lot of people add Amchoor (raw mango, dried and powdered), I would much prefer to squeeze a lime on it before serving.
Serve with whole wheat parathas, Mooli (daikon) lachha salad, and ginger pickled in lemon juice.

चुकन्दर मसाला - Beetroot in onion masala

Beetroot - yet another vegetable where you can eat the root, the stem and the leaves. Have never seen the flowers but I am sure I would find a way to cook and eat them too. This here, is a recipe from my childhood days that Mom used to make. I loved having it with steamed rice and a dollop of desi ghee (sound familiar 😲 right ? 😲) on top.
Here it has been prepared in an onion (2 medium sized) and garlic (10 cloves) puree which is fried (bhuno-ed) in ghee, and then further sauteed for 5 minutes with turmeric, cayenne powder and coriander powder. Add the chopped stems, stir 2-3 minutes, then add the grated beetroot and cook for 15-20 minutes till tender. Add the chopped leaves, salt and cook another 5 minutes. Sprinkle garam masala and chopped coriander leaves and serve with rice. Can also be enjoyed with wholewheat roti (flatbread)