Saturday, August 9, 2008
Kathirikkai Vengaya Masala and Bok Choy Poriyal
Well, I was browsing the web for recipes and I came across a bunch of really yummy sounding Indian style recipes that use ingredients we can currently get at the local farmer's market. This one and the following one can be found on a website called Just for Fun, http://jasu.wordpress.com/. But don't worry, I am also printing the recipe here.
First one is for "spicy fried eggplant in a tomato tamarind sauce" (only a translation of the tastes, not an actual translation of the title unless this was a lucky guess). And by the way, it is not spicy or doesn't have to be - you control the chili powder.
For the gravy
Sliced onion - 2 medium size
Chopped tomato - 2 medium size
Ginger / garlic paste - 1/2 tsp
Turmeric - 1/4 tsp
Chilly powder - 1 tsp
Tamarind paste - 1/4 tsp
For the fry
Indian Eggplant / Kathirikai - 5 to 6 medium size
Chilly powder - 1 tsp
Corriander powder - 1 tsp
Turmeric - 1/4 tsp
Add all the powders to the eggplant and marinate it for 15mins. Heat little oil and fry the eggplant slices and keep it aside
1. Heat little oil in pan and pop mustard and then add the sliced onion, ginger garlic paste and fry until the onion is half done (soft) . Add the chopped tomato, chilly powder and turmeric and cook till oil separates from the gravy.
2. Add the tamarind juice and cook for 2 to 3 mins. Finally add the fried eggplant slices and mix it gently.
3. Cook on low flame for few more minutes. Enjoy with biryani or any kind of pulao. You can also have this with white rice , curd rice too.
Now with the Bok Choy Poriyal, my husband was helping to prep and decided the recipe on the site didn't quite make sense so he googled another recipe. Before I realized it I was cooking a much more complicated recipe than the original, which was so simple, I thought it would be nice to make it alongside the eggplant. Needless to say this dinner was on the late side, but worth the wait.
Here is the complicated recipe that I used. Don't ask me what a nos is. I was not totally sure about all the measurements but took an educated guess. I did not use fresh coconut, but instead used dyhdrated coconut flakes bought at Whole Foods. They rehydrated to some degree during cooking so they worked for me. I also did not use
curry leaves as I had none so I used Indian style curry powder, just a dash. I don't know what Split black gram is and didn't have time to look it up, so I didn't use that either. And where it says mustard, I used black mustard seed, which is what they meant.
1 bunch Bok choy
2 clove Garlic (crushed)
¼ cup resh grated coconut
Split black gram
Dry red chilli
Salt (or to taste)
Simple solution to clean the Bok choy is to cut off a small portion of the stalk at the bottom. This would easily separate the stalk and makes cleaning quick and easy. Both stalks and leaves are edible, rinse them under cold water and chop finely. Heat oil in a pan, splutter mustard, dry red chilli, cumin seeds, split black gram and curry leaves. Fry the onions and garlic for a while then add the chopped bok choy with turmeric, asafoetida and salt. This veggie cooks quickly and in about 5 to 7 minutes it becomes tender. (Do not cover to cook) Add the fresh grated coconut, toss a couple of times and serve with rice.
A note of caution: watch the turmeric. No more than what is suggested. It can quickly overtake the other ingredients.
"Just for fun," here is also the original, simpler, recipe that attracted me. But as you can see, the instructions refer to ingredients that are not listed. That is what sent my husband googling.
Bok Choy / Chinese Cabbage - 3 medium size
Shallot Onion - 3 to 4
Cumin seeds - 1/2 tsp
Grated Coconut - 2 tbsps
Garlic pods - 2
Green chilly - 2
1. Wash and chop the leaves.
2. Grind green chilly, cumin, garlic, coconut into a coarse paste.
3. Heat little oil and pop mustard, add the sliced onion fry for a minute. Add chopped leaves and fry for 2 to 3 mins. Add the ground paste , salt and sprinkle little water and cover it with a lid and cook for few more mins.
4. Open the lid and fry until all the water evaporates and the leaves cooked well. Serve with white rice as a side dish.
Anyway, I recommend the basic ideas.