Chapter : 3 - Bitter Melon  (Karela nu shak)

 

1.   Preheat oven to 400⁰ F.

2.   Wash and pat dry the eggplant with paper towels.  Cut eight � inch deep by � long, evenly spaced gashes in the skin.  (Do this with all the eggplants if using more than one).

3.   Place the eggplant(s) in a baking dish or on a sheet of foil and bake for 1 hour or until it is tender.  While it is still warm, cut the baked eggplant lengthwise and peel the skin off the pulp and discard the skin.  Mash the pulp.  Set aside.

4.   Peel the potatoes and mash them.  Set aside.

5.  In a 10 to 12 inch skillet heat the oil over moderate heat.  Add the hing, peppers, tomatoes,. Ginger root, green chilli and salt.

6.  Add the rest of the spices, 2 Tblsp of coriander leaves and saute everything for 5 minutes.  Add the mashed eggplant and potatoes and stir until most of the liquid in the skillet evaporates and the mixture is thick (about 10 minutes).

7.    Sprinkle with the remaining tablespoon of coriander leaves.

                                                                Serves 6-8

 

Eggplants come in different colors and sizes.  They can be dark purple, black, white and yellow.  The above recipe calls for dark purple and large eggplant.  When you choose an eggplant make sure it is firm, and without brown spots.

 

Green Peppers with Chick-Pea Flour

(Chana na loatwalu marcha nu shak)

 

2 medium green peppers                              � tsp paprika

  (capsicum)                                                � tsp brown sugar

3 Tblsp oil                                                   Salt to taste

� tsp hing                                                   1 tsp lemon juice

2 tsp ground coriander-cumin                        � cup chick-pea flour

� tsp turmeric                                              1 Tblsp coriander leaves

 

1.     Wash the green peppers and cut into 1 inch square pieces.

2.     In a skillet heat the oil.  Remove the skillet from the heat and add all the spices and salt.  Mix well and return the skillet to low heat.

3.     Add the green peppers and stir well.

4.     Cook covered until the green peppers are soft yet crunchy.

5.     Add lemon juice and chick-pea flour.  Mix thoroughly.  Cook for another 5 minutes.

6.     Garnish with chopped coriander leaves and serve along with another vegetable as a side dish.

                                                               Serves 4

 

Sweet �N Sour Vegetables

 3 cups mixed vegetables, bit size pieces (a combination of green beans, carrots,. Cauliflower, celery, snowpeas, yellow squash and zeuchini)

1 Tblsp butter                                               2 tsp grated ginger

� cup apple juice                                         Salt to taste

2 tsp ground coriander-cumin                        1 medium size tomato chopped

1 tsp paprika                                               2 Tblsp coriander leaves chopped

� tsp hing                                                   1 Tblsp lemon juice

� tsp turmeric

 

1.   In a large saucepan add all the vegetable, butter, apple juice, all the dry spices and salt and bring to a boil.  Lower the heat and cook covered for 15 minutes or until; vegetables are tender.

2.     Add tomato, coriander leaves, lemon juice and cook for 10 minutes.

                                                     Serves 4-6

 

If you do not have fresh ginger,. Substitute with ground ginger: 1 Tblsp=14 tsp ground ginger.

  

Potato Peas Masala

1 cup � inch cubes paneer, deep fried

3 medium boiled peeled potatoes cut into 1 inch cubes

2 cups boiled peas

3 Tblsp butter                                                  1 cup water

� cup whipped yogurt                                       Salt top taste

 

Grind to a paste in a coffee grinder or food processor:

2 tomatoes chopped                                   � tsp ground ginger

2 Tblsp shredded coconut                           � tsp ground cardamom

1 small green capsicum                              � tsp ground white pepper

1 Tblsp poppy seeds                                   2 Tblsp ground coriander-cumin

� tsp ground clove                                      � tsp ground cinnamon

1.     Heat butter in saucepan.  Add ground paste and saute for 3 minutes.

2.     Add vegetables, paneer cubes and saute for 3 minute more.

3.     Add yogurt, water and salt and cook for 10 minutes.

                                                         Serves 4-6

 

Paneer and Ricotta cheese:

If you are not in a mood to sped a whole lot opf time in the kitchen, and still; would like to eat Paneer-Matar ie Paneer-Peas Vegetable, Ricotta is a good substitute.  Tie Ricotto in a muslin clothe for 3 to 4 hours.  Bake the Ricotta until slightly brown and firm.  Cool; freeze cut into squares and deep fry them.

 

Kohlrabi with Potatoes and Peas

4 Kohlrabi sliced thin                                 � tsp turmeric

2 potatoes peeled & sliced thin                   1 tsp garam-masala

1 cup boiled peas                                       2 tsp brown sugar

2 Tblsp oil                                                  Salt to taste

2 tsp ground coriander-cumin                        � cup water

1 tsp ground paprika

 

1.     Cut off stems of kohlrabi, peel the bulb-like portion and slice into 1 inch thin squares.

2.     Peel; potatoes and slice into 1 inch thin squares.

3.     Heat the oil in a saucepan and add the dry spices.  Mix the spices with oil and add the kohlrabi and potatoes.  Add sugar,. Salt and water.

4.     Mix the vegetables and cook covered for 15 minutes on low heat.

5.     As soon as the potatoes art done add the peas and mix well. Cook covered for 5 minutes more and take from heat.

                                         Serves 4-6

 

Kohlrabi is a member of the cauliflower and cabbage family, with mild flavor and sweet taste.  It has a shape like turnip, but it is not a root vegetable.  It is generally cooked and sometimes eaten raw as a salad.