Spicy Suran/ Yam Slices

This particular vegetable has been on my mind since I watched Rajesh Khanna in the movie 'Bawarchi'...
Being a cook of the house, he cooks Suran and the whole family licks their plates clean. How much I wanted to eat it since those days....
Somehow I never ever cooked it....but it was my husband who made me realize the other day that you have not cooked this vegetable ever....and there it was....challenge accepted....
My son was very much excited to know that there is some vegetable which we all are gonna taste together for the first time in our lives.....
Simplest recipe chosen to suit our taste buds, served as a side dish and relished by all means!

Serves: 4             Preparation Time: 30 mins (incl. soaking time)           Cooking Time: 10 to 15 mins        

Ingredients:

Suran/ Yam 250 gms - cleaned, thinly sliced and soaked in water
Rice Flour 4 tbsp
Tamarind marble sized - soaked in hot water
Chilly pwd 1 tbsp
Homemade Garam Masala 1/2 tbsp
Coriander pwd 1 tsp
Amchur pwd 1 tsp
Haldi 1/2 tsp
Salt as per taste

Soak the Suran slices in tamarind water for 15 to 20 mins (or more). This prevents an itching sensation in throat/mouth which might be caused due to Suran

Sliced Suran

Suran soaking in Tamarind Water

Mix all dry masala powders with rice flour. Add salt as desired

Heat oil in a wide pan
Dunk the suran slices in dry mixture (in batches) and arrange in hot oil

Let it fry on one side for 5 to 7 mins. Flip over and fry for another 5 to 7 mins.

You can use the fork to test if the slices are soft/ cooked
Fry till you achieve desired crispness
Serve warm

Notes:
Fine sooji/ rava can also be added to rice flour
Spices and their quantity can be adjusted as per choice

Moth Beans/ Matki Curry

Wait...wait....
Before you fire me with queries...
I am very much here.....cooking, baking, eating, feeding, chatting.... 😈
Yes, its been a while I have been away from this little space of mine....years actually.....
I have been through constant set of reminders from google, facebook, friends and followers.....
No, this was not a forgotten domain, but yes, was set aside in a hurry burry life...
We change priorities as per time, nature of work and circumstances....this could be one of those.
I started blogging for fun, to pass time, to enjoy my pre and post pregnancy days, to cherish my creations.....and I took a long blogging break to recover from my accident, look after my little champ, learn newer technology at office, change homes, sorting life....and the list is endless.
However, I always missed these food logs and yesterday when my better half (who had also taken a long blog break from his Marathi blog) decided to reinstate his blog (http://yogeshgeeta.blogspot.in/) with a new post, I thought when would be a better 'muhurat' to begin mine too....as per the marriage vows....you do it and I follow (and vice versa) 😍

A long post-break explanation....much needed, isn't it??
Well, so why THIS recipe and not something sweet or special after such a long break?? Yes, there is a reason, this is inherited from my Mother! Its real easy-peasy to cook with minimal ingredients, its close to every Maharashtrian's heart, its healthy and protein-rich, it comes from my roots 👈

So lets begin....

Serves: 3 to 4               Preparation Time: 10 mins               Cooking Time: 20 mins               

Recipe Source: My Mother

Ingredients:

250 gms sprouted Moth Beans/ Matki + 2 tbsp whole ground nuts (optional)
1 medium onion, finely chopped
3 to 4 minced garlic cloves
Fresh spring of curry leaves
1/2 tbsp red chilly powder
1/2 tbsp homemade masala
Salt as per taste
Oil (a big extra always work better) 😆
Water (as required)
Tadka ingredients - Mustard, Cumin seeds, Haldi, Hing
Coriander leaves - for garnishing

Wash and rinse the Matki and groundnuts
Heat oil in a pan, add mustard seeds, cumin seeds, hing
Add minced garlic and curry leaves
Once golden, add onions and saute till pink
Add haldi, red chilly powder, garam masala and saute
Add sprouts and groundnuts, salt and mix well
Add water as desired
Cover the pan (place water in the plate above for better cooking), and let it cook for 10 to 12 mins
Take a little amount (1 tbsp) of half-cooked sprouts in mixer jar and grind it smooth (no water required)

Mix it back to the boiling curry. Add more hot water (from the plate above) to adjust the consistency.
Let it cook uncovered for another 5 to 7 mins

Garnish with coriander leaves and serve with chapatis, bhakri or rice
As promised, minimal ingredients, isn't it? 

NOTE:
Adjust the consistency of the gravy as per taste using more/less amount of half-cooked beans for grinding to the paste. I have used less as we prefer thin gravy.