Raw Tomato Sabji

Its been long since I have posted something. A few things are keeping me busy these days...but its just limited to finding out the time to write & post something. It has not stopped me from trying different things in the kitchen :). Many things getting up the hold of my brain & many pictures lying in my mobile, today I finally thought of letting the things out!! 

A month before, we had been to our village & its pretty normal always that I take a single bag while going & come back in multiples ;) There were plenty of fresh vegetables directly from the farm to our house & my bag was loaded with them. My mouth was saying 'No' but my heart was saying 'Yes' to all those freshly picked vegetables. I ended up quarreling with 'Y' for carrying all that with us...but finally 'woman rules'! I was so happy when my refrigerator was full of vegetables.

This is a lovely recipe for the raw tomatoes, which I think, are not much used on a routine basis. I have just tried some rice preparation & this particular sabji with them. In case anybody knows some other way to use raw tomatoes, please let me know for sure. Till then, just check this simple, sweet & tangy recipe.

Raw Tomato Sabji

Serves: 2-3                       Preparation Time: 5 mins                Cooking Time: 10-15 mins

Ingredients:

3-4 raw tomatoes, washed & finely chopped

3 tbspn roasted sesame seeds

3-4 tbspn grated jaggery (adjust as per taste) (I like it sweet!)

2 tsp red chilly pwd

a pinch of haldi

1/2 tsp mustard seeds

1/2 tsp cumin seeds

3 tbspn oil

salt as per taste

chopped coriander leaves for garnish

Step 1: Heat oil in a kadhai. Add mustard seeds. As they crackle, add cumin seeds. 

Step 2: Reduce the heat. Add haldi, red chilly pwd, immediately followed with the tomatoes.

Step 3: Mix well. Add salt & cook for 5 mins. (No need to cover)

Step 4: Add jaggery, sesame seeds. Mix well & cook for another 10 mins or till the water evaporates. Saute well on high flame for last 2 mins. 

Step 5: Turn off heat & garnish with coriander. 

Note: This sabji does not look green in spite of using green raw tomatoes. The red chilly, jaggery & last 2 mins sauteing process is something that will make the difference.

Stuffed Brinjal/ Bharli Wangi- Dry

This is the most simplest version of 'Stuffed' recipe & can be prepared in a hurry. I generally go for this one, when there is no time in hand for blending & grinding but still want to enjoy something rich, spicier, other than regular stir fries! If you have some finley crushed groundnuts at hand...that's it then! You are all set for the preparation!

Stuffed Brinjal/ Bharli Wangi- Dry

Serves: 1-2                 Preparation Time: 5 mins                Cooking Time: 15-20 mins

Ingredients:

2 purple brinjals, washed, make a slit at the top for stuffing

2-3 tbspn finely powdered roasted groundnuts

2-3 garlic cloves, finely chopped

few coriander leaves, finely chopped

1/2 tbspn kashmiri red chilly pwd

1/2 tbspn red chilly pwd

1 tsp coriander seeds pwd

1 tsp garam masala

1 tsp homemade kala (black) masala

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1/2 tsp haldi

salt as per taste

3-4 tbpn oil

1/2 to 1 cup water

Step 1: Mix the powdered groundnuts, half the garlic, half the coriander leaves, salt and the spice powders.

Step 2: Stuff the brinjals with above mixture. Reserve rest of the stuff mixture if any.

Step 3: Heat oil in a kadhai. Add mustard seeds, cumin seeds. Once they splutter, add haldi & stuffed brinjals. Saute for a min.

Step 4: Add rest of the stuff mixture. Add water. Cover with a lid & let it cook on low to medium flame till brinjals are nicely cooked at the stalk and the gravy is completely dried out.

Step 5: Remove from heat, garnish with rest of the coriander leaves. Serve with chapati/ bhakari.

Bhendi Fry

Opened the refrigerator the other day and saw some bhendi peeping out of the bag....Wow!! I exclaimed with a thought of preparing 'bharwa bhendi'....bharwa's my favorite!! I took out the bhendi to wash & all my hopes turned into a failure....very less it was!! Not even 1/4 kg. My mind not being ready to eat the regular bhendi sabzi....what clicked my mind was "Bhendi Fry"....a wonderful medley of crunchy bhendi, potatoes, onion & tomato...an all time hit with very less bhendi at hand!! Here it goes...

Bhendi(Okra) Fry 

Serves: 2-3                      Preparation Time: 10-15 mins                  Cooking Time: 15 mins

Ingredients:

10-15 Bhendis (washed, drained, dried & cut into medium size pieces)

1 medium potato (peeled & cut into cubes)

1 large onion, thinly sliced

1 small tomato, finely chopped

4-5 garlic cloves, finely chopped

small piece of ginger, finely chopped

1/2 tsp cumin pwd

1 tsp coriander pwd

1/2 tbspn red chilly pwd

1/2 tsp haldi

1 tsp mustard seeds

chopped coriander for garnish

Oil for deep frying the vegetables

salt as per taste

Step 1: Heat oil in a kadhai. Once it is hot, fry potatoes & onion till pink, bhendi till crunchy. (1/2 tsp salt can be added while frying)

Fried Bhendi, Potato & onion

Step 2: Add 1 tbspn oil in a pan. Add mustard seeds, as they splutter, add ginger & garlic. Saute for 30 secs. Do this on low heat. Now add all the spice powders & salt to this & mix well. Add the fried vegetables. 

Step 3: Saute for 1 min. Add tomato. Mix well & saute for another minute.

Step 4: Turn off heat. Garnish with coriander & serve with Chapati.

Bhendi Fry (Really sorry for the poor picture quality)

Gavar (Cluster Beans) Stir Fry

This is a very traditional version of recipe used by my Mom as well as Mom-in Law. But out of all the versions I have tried, I finally decided to settle down with this one. I generally roast some peanuts & transfer some of them into fine powder & rest into a coarse powder and store them in air-tight containers. The fine powder helps in mending the dish while the coarse one adds a nutty flavor to it! Though its optional, but if possible, do not skip adding the coarse pwd to this one.....

Gavar (Cluster Beans) Stir Fry

Serves: 2-3                      Preparation Time: 10 mins                 Cooking Time: 10-15 mins

Ingredients:

1/4 kg gavar/ cluster beans (washed & drained)

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1/2 tsp asafoetida

1/2 tsp haldi

1/2 tbspn red chilly pwd

1 tsp home made kala(black) masala

1 tbspn finely crushed groundnuts (roasted & powdered)

1/2 tbspn coarsely crushed groundnuts (for the nutty flavor) (optional)

1/2 bowl water

chopped coriander for garnish

4 tbspn oil

Grind fine without water:

5-6 garlic cloves

small piece of ginger

3 tbspn grated dried coconut

few strings of coriander

Salt as per taste

Step 1: Heat oil. Add mustard seeds. Once they splutter, add cumin seeds. Add asafoetida & haldi. Following this, add the ground paste. Saute for 30 secs. Make sure not to burn.

Step 2: Add gavar. Saute for 2-3 mins. This help in reducing the stringent taste of gavar & sweetens it. Cover with lid & let it cook for 1-2 mins.

Step 3: Add water. Cover & let it cook for another 5 mins. Just press between two fingers to see if gavar is cooked.

Step 4: Add red chilly pwd & kala (black) masala pwd & mix well. Add groundnut pwd (fine & coarse) & saute on a high flame till all the water evaporates & its starts sticking at the bottom of the pan.

Step 5: Turn off heat. Serve with chapatis.

Tip: Do not overcook the gavar/ cluster beans till it changes its color.My personal experience says, its not required. It should be 'just' cooked.

Amaranth Leaves Stir Fry/ Rajgira Bhaji

A Greek song:

Look at the amaranth:

on tall mountains it grows,

on the very stones and rocks

and places inaccessible.

Red and Green Amaranth Leaves are not new in my home because of their nutritional value & also the reasonable cost & availability throughout the year!! Their are many variations of this vegetable right from dals to stir fries, however I am going to share one of the basic stir fry recipe here.

                                                                      Nutrition Facts about Amaranth

It is low in Saturated Fat, and very low in Cholesterol. It is also a good source of Niacin, and a very good source of Protein, Vitamin A, Vitamin C, Riboflavin, Vitamin B6, Folate, Calcium, Iron, Magnesium, Phosphorus, Potassium, Zinc, Copper and Manganese.

 

Amaranth Leaves Stir Fry / Rajgira Bhaji

Serves: 3-4                                Preparation Time: 10 mins                      Cooking Time: 10 mins

Ingredients:

1 bunch freshly picked Green Amaranth Leaves (washed & drained)

1 onion, finely chopped

4-5 green chillies, finely chopped

4-5 garlic cloves, finely chopped

pinch of haldi

2 tbspn masoor dal/ moong dal (washed & drained)

4 tbspn oil

salt as per taste

Step 1: Roughly cut the Amaranth leaves.

Step 2: Heat oil. Add garlic. Saute till it turns pink. Add green chillies. Saute for 30 secs.

Step 3: Add onion. Saute till it turns pink & translucent. Add haldi.

Step 4: Add amaranth leaves. Sprinkle salt. Add moong/ masoor dal & mix well. Let it cook uncovered.

Step 5: Keep stirring in between till the stalks are cooked & there is no more water left. It will take approx. 7-8 mins.

Step 6: Saute on high flame for few secs.

Step 7: Turn off heat & serve with chapatis.

Amaranth Leaves Stir Fry