Recipies
Zayekedar Arbi
Serves 3-4
400 gms arbi - peeled, cut into slightly thick slices & washed
1" pieces ginger - granted
3-4 green chillies - chopped
¾ tsp. salt
3-4 tbsp oil
½ tsp. ajwain
Masala
5 tbsp curd
1 tsp. singhare ka atta
1 tbsp fresh coriander
½ tsp. red chilli powder or black pepper powder
1. Peel & cut arbi into thick slices. Wash and keep in a strainer to drain.
2. Heat oil. Add ajwain. Fry for 1 minute.
3. Add ginger and green chillies. Fry for ½ minute.
4. Add arbi and salt. Stir fry for 3-4 minutes.
5. Cover and cook on low flame till arbi is tender, stirring occasionally
6. Mix all ingredients of the masala together.
7. Add to arbi. Mix well.
8. Cook on high heat for a minute, stirring constantly till it gets nearly dry.
9. Serve hot.
Khatta Meetha Kaddu
Serves 4
500 gms red kaddu (pumpkin)
3 tbsp oil
1 tsp. jeera seeds
1" piece ginger - chopped
2-3 green chillies - slit lengthways and deseeded
1 tsp. salt
½ tsp. pepper powder, ½ tsp. jeera powder
1 tsp amchoor or imli pulp
2 tsp sugar
a few curry leaves
1. Cut kaddu in three portions. Remove the fibrous part.
2. Cut one part without peeling into ½" thick pieces. The peel adds crunch to the vegetable.
3. Peel the other two portions and cut into bigger pieces, about 1" thick pieces.
4. Heat oil. Add jeera. Let it turn golden.
5. Add ginger and green chillies. Fry for a few seconds.
6. Add the kaddu pieces. Stir fry for 2 minutes.
7. Cover and cook for about 8-10 minutes, stirring occasionally till soft. Do not over cook and see that the pieces remain whole and it does get mashed.
8. Remove cover. Add curry leaves, salt, pepper powder, jeera powder, amchoor and sugar. If you do not take amchoor, add a little pulp of imli. Mix well for a few seconds.
9. Serve garnished with slit green chillies.
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