Coccinia Fry (Kovaikai varuval)

Kovaikkai is commonly called ivy gourd and has enormous minerals, vitamins and is used for treatment of blood sugar. There are not many fans for this vegetable for it does not possess a extraordinary taste so it becomes the responsibility of the one who cooks to make it more appealing for diners. Fry is commonly practiced recipe one of whose variants I share here.

Ingredients:

1. Coccinia (Kovaikai) – ¼ kg
2. Chilli powder – 1 tsp
3. Turmeric powder – ¼ tsp
4. Mustard seeds – ¼ tsp
5. Urad dal – 1 tbsp
6. Curry leaves – 1 sprig
7. Garlic – 2 cloves
8. Salt to taste
9. Oil – 3 tbsp
10. Channa dal powder – 2 tbsp

Method:

Step 1: Wash the kovakkai and remove the edges. Then vertically cut the kovakkai into four pieces and keep it aside.
Step 2: Roughly crush the garlic cloves.
Step 3: Now heat a pan with oil, splutter mustard seeds, add urad dal, crushed garlic and curry leaves.
Step 4: Then add the sliced Coccinia, turmeric powder and salt.
Step 5: Combine well and close with a lid. Cook on low flame till they become soft.
Step 6: In-between stir well so that they don’t burn. Then add red chilli powder and sauté for a min.
Step 7: Add channa dal powder and sauté for another 5 mins.
Step 8: Adjust salt and remove from heat.
Step 9: Serve with any rice.

Stuffed Okra

Okra or lady's finger  is an omni-favorite vegetable  (I mean favorite of everyone) at least in India. Stuffed okra is one of the oft prepared dishes in Indian households though there are many many version of it. Whenever I get to see fresh, short, young okras is the market I grab them to prepare stuffed okras because they are very suitable for this recipe. You can also snack on stuffed okra or have them as a starter.

Ingredients:

1. Ladies finger - 25
2. Oil - 2 tbsp
3. Asafoetida - 1 pinch

For stuffing:

1.     Green chili paste – ½ tsp

2.     Ginger paste – ½ tsp

3.     Coriander powder – ½ tbsp

4.     Cumin powder – 1 tsp

5.     Garam masala powder – ½ tsp

6.     White sesame seeds – 1 tsp

7.     Coriander leaves – 2 tbsp finely chopped

8.     Coconut – 3 tbsp grated

9.     Powdered peanuts – 2 tbsp

10.  Oil – 1 tsp

11.  Salt to taste

Method:

Step 1: Mix all the ingredients for stuffing in a bowl and keep aside.
Step 2: Wash and pat dry ladies fingers. Make a slit length wise in each of them and stuff  in the prepared stuffing mix in all the vegetables and keep aside.
Step 3: Heat oil in a pan, sprinkle asafoetida and arrange the stuffed okra in the pan in a single layer. Add any left over stuffing and cook on low medium flame without lid. Every few minutes turn them to allow even cooking on all sides. Slow roasting gives better taste and texture.
Step 4: Turn off heat. Serve with rice or rotis.

Punjabi Chole

Pujabi chole is a recipe that goes so well with bhaturas, kulchas, rotis or even rice. Some people love to have this with plain bread or just snack on these. This authentic recipe is so yummy and is adored any people age group. I had tried this when his friends had come over for lunch and they all really liked it so much.

Ingredients:

1. Chole or kabuli chenna - 250 gms
2. Green chillis - 3 slit length wise
3. Grated ginger - 1 tsp
4. Cinnamon stick -  1/2″
5. Black cardamom - 1 (replace with green cardamom if unavailable)
6. Bay leaf -1
7. Onion - 1 finely chopped
8. Tomatoes - 2 finely chopped
9. Red chilli powder - 1 1/2 tsp
10. Fresh coriander leaves chopped - 2 tbsp
11. Salt to taste
12. Oil - 2 tbsp

For Masala Powder: 
1. Coriander seeds -1 1/2 tbsp
2. Cloves -3
4. Cinnamon - 1" piece
5. Black cardamoms - 2
6. Pepper corns -  1/2 tsp
7. Cumin seeds - 3/4 tsp

Method:

Step 1: Wash ans soak the chole overnight. Pressure cook that along with 3 cups of water, cinnamon and one large black cardamom till soft. It should be soft but not overcooked and mushy. Drain the water and keep aside.
Step 2: Heat oil in a heavy bottomed vessel, add green chillis, grated ginger and bay leaf. Saute for few seconds.
Step 3: Add the chopped onions and saute till transparent. Add red chili powder and salt. Mix well. Add the tomatoes and cook until soft and oil separates, it might take 15 minutes.
Step 4: Dry roast and grind the masal powder ingredients in parallel.
Step 5: Now add the ground masala powder and mix well.
Step 6: Add the boiled chole. Cook on simmer for 4 mts. Add the left over water and if necessary add another cup of water and bring to a boil. Slightly mash the chole with the ladle itself. Cook till you achieve a slightly thick gravy.
Step 7: Adjust the salt, spices and turn off heat. Garnish with fresh coriander leaves.
Step 8: Serve hot with lemon and onion slices.