Thursday, February 11, 2010

Aagalkaayi Gojju/ Bittergourd Gravy

Bittergourd - 6
Onion -1
Red chillies - 4
Jeera - 1 teaspoon
Mustard - 1 teaspoon
Crushed Jaggery - 4 teaspoons
Tamarind - 1 teapoon
Oil - 3 tea spoons
Turmeric - 1 tea spoon
Salt as required
Red chilli powder as desired.

  1. Chop the bittergourd into thin circle and sprinkle turmeric.
  2. Close the lid and keep it overnight in the fridge.
  3. This ensures that bitterness is reduced.
  4. Start with the seasoning of mustard, jeera  red chillies and onions
  5. Fry till the onions turn brown.
  6. Add the bittergourd, sprinkle a little water and close the lid.
  7. This prevents the vegetable being charred.
  8. As the bittergourd gets softer, add 1/2 cup of water.
  9. Mix tamarind paste and jaggery to get a thick gravy.
  10. Heat it on low flame for 5 minutes.
  11. Add red chilli powder if more spice is needed.
  12. Heat for another 2 minutes while stirring.
  13. Relish the bitter and sweet combo.

Sunday, February 7, 2010

Tomato Bisi uppinakayi





Needed

  1. Ripe Tomatoes - 6
  2. Red Chillies - 5
  3. Sesame seeds -2 teaspoons
  4. Fenugreek Seeds - 1 teaspoon
  5. Oil - 2 tespoons
  6. Asoefatida - a pinch
  7. Turmeric powder - 1/2 teaspoon
  8. Chili powder - 1/2 teaspoon
  9. Salt as desired
Method
  1. Add 1 teaspoon of oil in a pan.
  2. As the oil gets heated up, add the tomatoes and boil on medium flame,with a close lid.
  3. Keep stirring in between to avoid the puree getting burnt.
  4. Boil the tomatoes till the raw smell vanishes resulting in a thick puree. 
  5. Meanwhile fry the sesame and fenugreek seeds in a pan on medium flame.
  6. Grind them into soft powder.
  7. Heat a teaspoon of oil in another pan, add few sesame seeds, a pinch of asoefatida and red chillies.
  8. Fry till the red chillies turn light brown.
  9. Add the boiled tomato puree to this mixture.
  10. While stirring add the sesame and fenugreek powder,turmeric, chili powder and salt.
  11. Heat the mixture on low flame with close lid for 3 minutes.
  12. Serve with rotis to enjoy the tangy uppinakayi.