BackSoul food
Three recipes using summer vegetables
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Bibbe Upkari/Tender Cashewnut Fry
Ingredients
100 tender cashewnuts, soaked in water for 4-6 hours, peeled and split into two
10 gherkins (tendli), cut lengthwise into 4 (or 1 potato peeled and cubed)
3 green chilles, slit lengthwise
Handful of grated coconut
1 tsp coconut oil or ghee
Half tsp mustard seeds
2-3 broken red chillies - 2-3 broken
Salt to taste
Method
Parboil the cashewnuts with gherkins/potato with just sufficient water to cover them. Add slit green chillies, salt to taste and boil with the flame on full till almost all the water evaporates. Now add grated coconut. Temper the oil with mustard seeds and red chillies and pour over the cashewnuts and mix well. Serve hot with rice and daal. This can also be eaten with pooris and chapatis as breakfast snack.
Recipe by Rajnikanth Shenoy Kudpi
Gujje Adjadina/Raw jackfruit sukkah
Ingredients
1 cup black channa/chickpeas soaked overnight
Half onion chopped
1 small raw jackfruit, peeled, deseeded, shredded and soaked in salted water
Pinch of turmeric
Half fresh coconut grated
Half tsp jeera seeds
8-10 cloves garlic crushed (medium – large)
For masala
4-5 spicy red chillies
2 non-spicy red chillies
1 tbsp coriander seeds
1 tsp jeera seeds
Pinch of methi seed and ajwain
1 tbsp grated fresh coconut
1 tamarind soaked
Pinch of turmeric powder
For seasoning
1 tsp oil (coconut oil mixed with rice bran oil gives it a nice flavour)
1 tsp mustard seeds
1 tsp urad dal
2 sprigs curry leaves
2 red chillies
Salt to taste
Method
Cook channa in a pressure cooker with a bit of salt, onion and enough water to cover it for a couple of whistles. Meanwhile, roast all the masala ingredients except tamarind and turmeric on a slow flame till the coconut turns a light brown. Grind with tamarind, turmeric powder and a bit of water to a very fine consistency. Remove the channa from the cooker and add the jackfruit pieces with a little more water (if required), salt and a pinch of turmeric. Cook for 10 minutes/ 2-3 whistles. Open cooker and add the channa and the ground masala. Mix well, cover and cook for about 3 whistles. Meanwhile, lightly grind (for just one minute) the grated coconut, jeera and garlic in the mixer (do not rinse the mixer after using the earlier masala, just add the new ingredients to it). In a deep thick-bottomed pan, heat oil and add mustard seeds. Once it splutters, add urad dal, curry leaves and red chillies and fry for a bit. Add the cooked channa and jackfruit, and cook on a medium flame till it becomes semi-dry. Check salt and add more if required. Add the grated coconut-jeera-garlic, mix well and cook for another five minutes. Serve with unpolished rice and rasam/ sambhar.
Recipe by Himani Shetty
Gooler ki Sabzi
Ingredients
One by fourth cup mustard oil
2 tsp cumin seeds
1 cup diced onions
1 tbsp ginger-garlic paste
Half cup curd
1 tbsp coriander power
1 tbsp cumin powder
1 tbsp black pepper powder
2 tsp turmeric powder
2 tsp red chilli powder
1 each green and black cardamom, 5 cloves, 1" cinnamon, freshly pounded
500gm cleaned gooler (wild Indian figs)
Salt to taste
Method
Heat the oil in a kadai (pan), add the cumin and wait till the seeds splutter. Add the onion and fry till golden brown. Add salt to hasten the browning. Add the ginger-garlic paste and fry till the oil separates. Make a paste using the curds with the powders of coriander, cumin, black pepper, turmeric and red chilli. Add a little water if required. Add this paste to the fried mixture and stir till the oil separates again. Add the freshly pounded spices, mix well. Now tip in the boiled and drained wild figs into the pan. Mix well , add about a cup of water and cook on a very low flame for about 20-25 minutes. Check after 10 minutes and add a little more water if required.
Recipe by Sangeeta Khanna
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