In a pan heat 2 tsp oil, add the cut eggplants, 1/2 tsp salt and cook covered till soft and light brown in color, gently sautéing every once in a while
Keep aside the cooked eggplants
To the same pan, add 1 tsp oil, cumin seeds, bay leaf and asafetida. Sauté for 5-10 seconds till cumin seeds pop
Add chopped onion, ginger garlic paste and sauté well for 2-3 minutes
Add gram flour and roast on low flame for 4-5 minutes
Add turmeric powder, chili powder, coriander powder and garam masala and sauté for a minute
Add 1/2 cup water and 1 cup whisked yogurt, keeping the flame on low. Stir continuously till the yogurt is mixed well
Add the cooked eggplants, 1/2 tsp salt and mix well, then cover and simmer for 3-4 minutes
Add crushed kasuri methi and coriander leaves and mix well
Serve hot with any Indian bread such as millet roti, chapati or kulcha
Properly wash split Bengal gram dal and soak it for a couple of hours
Taste bottle gourd at both the ends to ensure that it’s not bitter… must not use bitter bottle gourd in your cooking!
Chop bottle gourd into small / medium pieces
Make ginger, chili, garlic paste
Cooking
Cook the dal in pressure cooker (2-3 whistles) or in instant pot (5 minutes under pressure)
Once you are able to open the cooker without forcing it, add chopped bottle gourd, 1/2 tsp salt, 1/2 tsp turmeric powder, mix well and cook for another 3 whistle (if in Instant Pot, for 10 minutes under pressure)
Heat the oil in a pan on medium / high heat
To hot oil, add mustard seeds. When the seeds start crackling, add cumin seeds. When cumin seeds start crackling, add asafetida and red dry chili pieces
Add curry leaves, onions and sauté till the onions are translucent
Add the ginger, chili, garlic paste and sauté for a minute
Add the chopped tomato and sauté for a couple of minutes
Add the remaining 1/2 tsp salt, 1/2 tsp turmeric powder, coriander-cumin powder, red chili powder and sauté for a minute
To the pan, add the cooked bottle gourd and split Bengal gram dal and mix well and cook on low to medium heat for 5 minutes
Add lime / lemon juice, jaggery powder, mix well, garnish with chopped cilantro and serve hot with any Indian bread like chapati or paratha
Make a smooth paste of the tomato, green chili and cashews and put aside
Put a pan on medium heat and add 1 tbsp ghee to it
Add cumin seeds and when they start crackling, add turmeric powder, coriander powder, ginger paste and sauté for 5 seconds
Add the chili-tomato-cashew paste and roast till the ghee separates and floats over it… keep stirring and checking at regular intervals
When the paste is roasted well, add 3/4 cup water and mix well
Prepare vegetables
In a separate pan, heat 1 tbsp ghee on medium heat and sauté the corn and capsicum for 2-3 minutes. Add 1/2 tsp salt and sauté for 2 more minutes and then turn off the heat
Prepare curry
Add cooked vegetables to the gravy
Add salt, garam masala, chopped coriander, kasuri methi and stir well and then cover and cook for 3-4 minutes on low flame
Add onion, garlic and ginger and saute for a couple of minutes. Let it cool and then blend to smooth paste. (in our experience, blending raw onion makes the end-product taste bitter!)
In the same pot, heat the other 1 tbsp oil and saute the onion, garlic, ginger paste for a minute.
Add curry power and saute for a minute.
Add coconut milk and mix well.
Add broccoli florets, edamame, salt, sugar and cook for 3-4 minutes on medium heat.
Add pineapple and chili powder, mix well and cook for 3-4 minutes on medium heat.
Take off the heat, garnish with spring onions and serve with rice.
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