Vegetables on the menuArchive
Broccoli and potato bhujiya with butter
3 full cups broccoli florets, trimmed and washed 2 medium sized potatoes, peeled and cut into small cubes or thin wedges 1 red tomato, peeled and finely chopped 1 small onion, finely chopped 2 tbs garlic, roughly chopped 2-4 green chillies, finely chopped 1/2 tsp black pepper, freshly crushed 125 grams salted butter, optional 2tbs olive oil or regular cooking oil 1tbs well beaten yoghurt, heaped 1tbs Lemon juice, optional 2tbs coriander finely chopped (Add salt keeping in mind that salted butter already has high salt content)
Add butter in a heavy based pan on a slow flame; when butter melts, add garlic and fry until it is light golden. Now add onion and cook for two minutes. Then add potatoes, mix well with two tablespoons water and cook until potatoes are half done. Now add broccoli, salt, chopped green chillies, chopped tomatoes and yoghurt, mix well gently and cook until broccoli and potatoes are tender. Now add a few drops of lemon juice if desired. Sprinkle freshly crushed black pepper. Garnish with chopped coriander and serve hot with boiled rice and roti.
Spicy and aromatic cauliflower gravy
1 kg cauliflower, trimmed, washed and broken into large or bite-sized florets 1 tbs garlic paste, heaped 1 tbs ginger paste heaped 2 medium-sized onions, finely chopped 1/2 cup red tomato paste 2 tbs well-beaten yoghurt 2 tbs, ginger, cut into thick julienne 1tbs coriander powder 1 tsp turmeric powder 1 tsp red chilli powder 1 tbs cumin seed powder 1 tbs fennel seed powder 1 - 2 pinch of nutmeg and mace powder Few green chillies 1 stick cinnamon, small 4-6 cloves Salt to taste 1tbs garam masala powder 4-5 tbs oil
Heat oil in a heavy-based pan, add onion and fry till golden brown.
Add cinnamon stick, cloves, ginger / garlic paste, red chilli powder, cumin seeds, fennel seeds, turmeric and coriander powder with little water and cook over low heat for five to eight minutes. Now add tomato paste, yoghurt, salt, nutmeg and mace powder; mix well and cook covered over low heat for 10 minutes.
Uncover and keep frying over low heat until the oil separates. Now add cauliflower, ginger, green chillies, and mix gently and fry for two more minutes, now add one full glass of water, and cook until cauliflower is tender. Remove from heat sprinkle garam masala and keep covered for two minutes.
Garnish with green coriander and lemon wedges. Serve hot with naan and freshly boiled rice.
Special spicy green chillies
250 gm long or medium sized green chillies without stems — washed and deseeded
3-4 tbs tamarind pulp
1 tbs garlic, finely chopped
2tbs curry leaves
1tbs red chilli powder
½ tsp nigella seeds (black cumin seeds) 1tbs fennel seeds 2 pinches fenugreek seeds 1tbs white cumin seeds 1tbs mustard seeds ½ tsp turmeric powder 2-3tbs tomato ketchup 1tbsp yoghurt 3-4tbs mustard oil or cooking oil
Heat mustard oil or cooking oil over low heat until the oil starts to change colour. Now add deseeded green chillies with salt and fry for two to three minutes, then remove from oil and keep aside.
Now add chopped garlic and fry over low heat for a few seconds. Then add chopped curry leaves and the mixture of five dry seed spices, mix well and cook over low heat for two to three minutes.
Now add fried green chillies, tamarind pulp, vinegar, red chilli powder, turmeric powder, yoghurt and salt; mix well and cook over low heat for five minutes. Cook covered over very low heat until the spices and ketchup are fully absorbed and become a part of the chillies, and oil separates. Remove from heat and cool completely.
Serve as a side dish in addition to the main dishes.
Published in Dawn, Sunday Magazine, July 24th, 2016