Asparagus Palya | Asparagus Thoran | Asparagus Poriyal

We had an eventful and a memorable "Souramana Ugadi"(Indian New Year) or "Vishu" (an Indian festival) this year. Because of the storms, we did not have power for 30+ hours.We were freezing because of the uninvited snow. Yes, it is spring on the papers but snow on the ground :p Anyways, by the end of the day, we got the power back & I was happy that I could pray to God. All's well that end's well, isn't it?

Back to today's recipe. Some time back I posted a pic on my FB page asking, what do you cook with asparagus? I would make this "Asparagus Palya". It's a very simple, quick and yet tasty side dish that goes well with both roti (Indian bread) and rice. Here is the recipe for your guys to try it out.

Preparation Time: 10 mins

Cooking Time: 15-20 mins

Serves: 2-3

Ingredients:

Asparagus: 1 lb/ 1/2 kg
French beans: a fistful, optional
Oil: 1 tbsp
Mustard seeds: 1/2 tsp
Cumin seeds: 1/2 tsp
Urad dal: 1 tsp
Channa dal: 2 tsp
Green chili: 3 nos, slit in half
Curry leaves: 4-6 nos, torn
Salt: As needed
Jaggery : 1 tsp, optional
Water : About 1/4 cup, more or less

For the garnish:
Grated coconut: 1/4 cup, fresh or frozen
Lemon juice: 2 tsp
Coriander leaves: 2 tbsp, finely chopped

Method:
Wash and remove the hard end of the asparagus spears. Chop them into 1/2 - 1 cm pieces (as shown below). Trim the ends of the french beans & cut them as mentioned for asparagus.

Heat oil in a broad sauce pan. When oil is hot, throw in the cumin & mustard seeds. When seeds splatter, throw in the urad dal & channa dal.

Roast the dals on a low-medium heat until they are golden brown. Once the dals are done, throw in the slit green chilies and curry leaves.

When curry leaves wilt, add the chopped asparagus and the beans together. Mix it well.

Add the salt, and jaggery.

Add about 1/4 cup of water, mix well & cook it covered on a medium heat until the asparagus is cooked and soft. It should not take more than 10 mins to cook the asparagus.

Turn off the heat. Add the grated coconut, lemon juice & coriander leaves. Mix well & serve the asparagus palya | sabzi hot with rice or roti (Indian bread).

Notes:
Do not overcook the asparagus. It must be soft & yet holds its shape. 

Cabbage Sabzi | Patta gobhi sabzi | Cabbage Palya

Cabbage is known as yele kosu in Kannada.

Preparation Time: 10 mins
Cooking Time: 15 mins
Serves: 3-4

Ingredients:
Shredded Cabbage: About 5 cups
Frozen Peas: 1/2 cup, refer notes
Oil: 1 tbsp
Mustard seeds: 1/2 tsp
Cumin seeds: 1/2 tsp
Curry leaves: 4-5 nos, torn
Turmeric powder: 1/4 tsp
Red chili powder: 1-1.5 tsp, more or less
Coriander powder/dhania powder: 1 tsp
Salt: As needed
Sugar: 1-2 tsp, more or less

For the garnish:
Coriander leaves: 2 tbsp, finely chopped

Method:
Heat oil in a broad sauce pan. When oil is hot, throw in the mustard & cumin seeds.

When mustard seeds crackle, add the curry leaves. When leaves wilt, throw in the shredded cabbage.

Give it a mix. Then add the salt, red chili powder, coriander powder and mix.

Cook the cabbage covered for 2 mins.
Add the sugar, green peas.

Mix it well and cook the cabbage covered for about 5-7 mins. Keep stirring once a while to avoid burning of cabbage.
The cabbage should get cooked by 7-9 mins.

Turn off the heat once the cabbage is cooked & yet firm.
Add the coriander leaves & mix.
Serve the sabzi/palya hot with roti or rice.

Notes:
If you are using fresh peas instead of frozen, make sure to boil the peas before adding it to the sabzi.
I did not have coriander leaves. So, I skipped it.
Instead of peas, you could add cubed potatoes too. Ensure to make small cubes of the potatoes for faster cooking.

Simple Alugadde palya (Aloo Sabzi) (Dry Potato Curry)

Alugadde palya tastes great as a side dish with any kinds of dosas(Indian crepes). I normally add few vegetables to make it more healthier. Here is my version of the tasty alu sabzi.

Ingredients:

Boiled & mashed potatoes: 2 cups

Boiled vegetables: 1 cup (I normally use frozen carrot, corn & green peas mixture).

Onion: 2 medium sized (sliced)

Green chilli paste: 3/4 tsp (Adjust according to your needs)
Ginger-Garlic paste: 1 tsp
Oil: 1 tbsp
Cumin seeds: 1/2 tsp
Mustard seeds: 1/2 tsp
Urad dal: 1 tsp
Curry leaves 6-8 nos
Salt: According to taste

For garnishing:
Coriander leaves: 2 tbsp
Lemon juice: 1 tsp (optional)

Method:

• Boil the vegetables & allow them to cool (This step is not required for frozen vegetables).
• Meantime, heat a broad pan & add oil to it. When oil is hot, add mustard seeds, cumin seeds & urad dal. When mustard seeds splutter & dal turn golden brown, add curry leaves & green chilli paste. Saute for 30secs.
• To the tempering, add the onions & saute till onions become translucent. Add the ginger-garlic paste & saute for 2-3mins. 
• Drain out the water completely from the boiled vegetables. Add the drained vegetables to the pan. 
• Mash the potatoes gently & add the potatoes to the pan. 
• Add salt, turmeric. Mix well. 
• Cook it on a medium heat for a minute or two.
• Remove from heat. Add the lemon juice & garnish with coriander leaves.

Notes:

• Chopped green chillies could be used instead of green chilli paste.
• Ginger-garlic paste could be omitted(if you do not prefer it).
• If you are using frozen vegetables, thaw them and add along with onion

Hagalkayi Palya (Bittermelon stirfry)

HAPPY NEW YEAR ..

 I am starting the new year with a bitter dish to balance out the cakes/pastries ate during new year and Christmas celebrations :) . BTW, I always try Chinese bitter gourd or bitter melon as they are comparatively less bitter than Indian ones ;)

Ingredients:

For coarse spice powder:

Grated coconut: 3 tbsp

Rasam powder: 1 tbsp

For stir-fry

Bittergourd: 2 cups (deseeded & finely chopped)

Turmeric: 2 big pinches

Oil: 1.5 tbsp

Tamarind powder or very thick tamarind paste: 1 tbsp

Jaggery/Brown Sugar: 1 tbsp

Curry leaves: a sting

Mustard seeds: 1/2 tsp

Urad dal: 1 tsp (optional)

Asafetida: a pinch

Broken red chilli: 1

Salt: According to taste

Cilantro: 2 tbsp

Method:

• Mix a tsp of salt & turmeric to the bitter gourd pieces & allow it to leave water for 20-30mins. 
• Squeeze the water from th bittergourd &discard the water. This procedure is said to reduce the bitterness in the gourd.
• Heat a broad pan, add oil. When oil is hot, add mustard seeds. When mustard seeds crackle, add curry leaves, asafetida, urad dal, broken red chilli & saute for 10secs. 
• Add the bitter gourd & mix well. Allow the bitter gourd to get cooked for 5mins. 

• Meantime, make a coarse powder of the coconut & the rasam powder(Do not add water).
• Once the bitter gourd is half cooked, add the tamarind powder, salt (note salt is added before too), jaggery, the prepared coarse powder & mix well. Cook for another 5-7mins.
• Turn off the flame, garnesh with coriander leaves/cilantro & serve with rice or roti.

Notes:

1. Chinese bittermelon oozes out a lot of water while cooking. Hence, there is no need to add water while cooking. However, Indian bittergourd might need few teaspoons of water.
2. The palya is supposed to be dry. So, donot make the tamarind paste or spice paste/powder watery.

Tava Fried Vegetables

People who are calorie conscious are requested to be away from this dish. Dont even see the pictures. Though the pictures have not come out good, there would be chances that you might feel like looking at the ingredient list. By chance if you happen to see the photo, dont ever peek into the ingredients because you might feel it is very simple & might think of giving it a try. Also, if you happen to try, dont blame me that I spoilt your diet.

If you are not calorie conscious, go ahead & try this simple, tasty tava veg that will surely be welcomed by all your family members. Do try & let me know if you liked it :)

Ingredients: (All vegetables are chopped into 1 inch cubes)

Small eggplants: 1 cup (I used green colored gulla badane & cut one brinjal into 4 parts)

Potato: 1 cup (peeled & cubed)

Cauliflower: 1 cup

Paneer: 1/2 cup

Capsicum: 1/2 cup

Shallots/Sambar onion: 1/2 cup (peeled)

Green chilli paste: 1 tbsp

Red chilli powder: 1 tsp

Pav Baji masala: 1 tsp

Amchur powder: 1 tsp

Chaat masala: 1 tsp

Tomato puree: 1/4th cup

Salt: According to taste

Oil : For deep frying (I use canola oil)

Method:
Sprinkle some salt on all the chopped vegetables & keep them aside for 5-10mins.
Squeeze the water released & deep fry the vegetables till brown. Vegetables should get half cooked in oil.
Drain in an absorbent paper.

Heat the tava & place the vegetables on the rim of the tava (I couldn't take the picture of this)
Add a tbsp of oil. When oil is hot, add a big pinch of green chilli paste, add the few pieces of fried vegetables of your choice. Add a pinch of red chilli powder, pav bhaji masala, chat masala, amchur powder, salt & 1-1.5tbsp of tomato puree. Mix them well. Allow it to cook on a slow flame for 3-5minutes. Keep stirring in between.

Remove it from the tava & serve it immediately with roti/phulka.

Tips:

1. Prepare the veg for 1 person at a time. Dont load all the vegetables as it becomes difficult for the spices to blend well.
2. Feel free to use other vegetables like okra/ladies finger & mushroom to this dish. I didnot have okra handy, else I never miss adding them. Okra & mushroom blend very well with the above spices.

Update:
I happened to change the photo of bhindi besan. Have a look here.

Broccoli Capsicum Curry

I keep hoping everyday that my maid would have cooked something delicious for dinner.

Scene at home:

Me: Kya banaya khane ke liye? (What have you prepared?)

She(Maid): Aapne call nahi kiya na, isliye maine socha aap kuch banayenge, maine tho sirf aata ghunke rakha hai. (You didnot call me, so.., I thought you would be cooking. I just prepared the dough for rotis).

Me: (Trying to hide my anger..), teek hain, subziyan fridge se nikalo. Agar main call nahi karpayi, tho aaphi call karke pooch lijiye. (Fine, atleast keep the vegetables out & also, I may forget to call. It is better you only call & get the details for dinner)

She: Main batana bhool gayi.., sivaye pyaaz, tamatar...sabziyan kuch bhi nayi hain (Forgot to tell you, there is no vegetable except for onion & tomato)

Me: (Grrrrrrr...trying to smile again)Ok, let me have a quick look at the freezer.

Luckily on that day, I found some frozen broccoli, 1 old capsicum & some frozen peas. I started experimenting with that. I usually prepare 2-3 types of general gravies, that go well with most of the vegetables. I used one of the gravies for this dish & it turned out real good. I was very happy with the result. So, thought of writing down for your (rather our!!) reference ;)

Ingredients:

Broccoli: 1 medium sized (cut into medium pieces)
Capsicum: 2 nos(cut into 1 inch cubes)

Green peas: a fistful (I used frozen)

Green chillies: 4 nos

Onion: 2 nos

Tomatoes: 2 nos

Ginger-garlic paste: 1 tbsp

Cilantro: 1 cup or 3 strings (for the gravy)

Kasuri Methi: 1 tsp

Garam masala: 1 tsp (optional)

Amchur powder: 1 tsp (add according to your taste)

Red chilli powder: 1/2 tsp

Salt: According to taste

Oil: 2 + 1 tbsp

Cumin seeds: 1 tsp

Cilantro: 1 tbsp (for garneshing)

Method:

• Prepare a fine paste of tomato, onion, ginger-garlic paste, green chillies & cilantro.
• Heat a broad pan. Add 2 tbsp of oil to it. When oil is hot, add cumin seeds. When cumin seeds splutter, add the paste prepared in the previous step. Reduce the heat & cook it on a slow flame.
• Meantime, in a wok, add 1 tsp of oil & saute the broccoli until tender & yet crunchy (it takes around 5-6minutes). Set aside the broccoli & repeat the same with capsicum. Mix the vegetables & keep them aside.
• Ensure the raw smell of onion & tomatoes vanish away. The gravy starts oozing out oil. At this stage, add 1/2 cup of water, green peas, salt, red chilli powder, amchur powder, kasuri methi & mix well.
• Add the vegetables to the gravy & cook on a medium flame for another 5-7minutes. Add garam masala & remove the gravy from heat.
• Serve it hot with rotis.

Seemebadane Palya (Chayote Squash Palya)

Let me bring out the difference between palya & gojju. Palya is the dry or sooka sabzi, something similar to stir fry. After entering the blog world, I got to know palya(Kannada term) is known as thoran in Malayalam. Gojju (Kannada term) is something similar to ‘vegetables in gravy’ or in general known as “Curry”.

Usually for any palya recipe, the tempering is done followed by stir frying the vegetables in water or oil until the vegetables are soft. But my mom never prepares palya this way. She always boils the vegetable in pressure cooker (may be 1 or 2 whistles depending on the vegetable she is cooking) & then adds tempering to it. During my initial cooking days, I used to fight with her for stir-frying the vegetables in oil or water for more taste, but she always smiled & refused to do so. I never understood why she was oblivious about my proposal. Even she failed to convince me, partially due to my ignorance about intricacies of cooking.

After many years, I have understood the importance of boiling the vegetables. For those who don't know: Stir-frying the vegetables spoils the nutrient levels of the vegetables & steaming or boiling the vegetables holds most of the nutrients. Hence, it is advisable to boil the vegetables whenever possible. I need not say that, I have started following my mother now :)

Ingredients:
Seemebadane/Chayote Squash: 2 medium sized or 500 gms
Oil: 1 tsp
Mustard Seeds: ½ tsp
Urad dal: 1tsp
Channa dal: 1 tsp (optional, our family prefers this)
Curry leaves: 4 chopped or whole
Green chillies: 2 chopped
Cliantro/Coriander leaves: 1 tbsp finely chopped
Grated coconut: 2tbsp (optional)
Salt: according to taste
Lemon juice: ½ tsp (optional)

Method:

• Peel the skin; discard the seed of chayote squash. Cut them into 1/2inch cubes & pressure cook for 1-2 whistles. (Add around 1/4th cup water while cooking the vegetable). Allow it to cool for a while.
• In a broad pan, heat oil. When oil is hot, add mustard seeds followed by urad & channa dal. Fry till the dal turns golden brown. Add curry leaves, cilantro, green chillies & sauté for 10secs.
• Add the cooked vegetable to the pan (discard excess water), salt & cook on low flame for 2-3 minutes.
• Turn off the flame; add coconut, lemon juice. Mix well & serve it as a side dish for rice, roti or dosa.

PS:

• Do not add more water while boiling the vegetable as it has to be discarded for fry sabzi like this.
• On a second note, by chance if you add more water, do not throw the water, store the water & use it while preparing sambar. The chayote squash boiled water can safely be used while preparing sambar as it doesn't smell pungent like cabbage or radish.
• Have you tried frying the cilantro/coriander leaves in oil along with curry leaves? Try it out; the aroma of fried cilantro is just too good to resist.
  

Blog Events:

This along with Tomato-Onion Gojju goes to "WYF : Side dish" hosted by EC

Chapparadavare Palya (Indian broad beans stir-fry)

During my primary school days, when we were staying in Mysore, my mom used to plant vegetable seeds at the backyard. One such creeper was Chapparadavare (Kannada word for Indian broad beans). So, naturally, my mom used this vegetable very frequently in her dishes. In fact, we were so fed up with this vegetable that we used to pick the vegetable from the messy creeper & pass it to our neighbors & friends !! These memories are as green as the veggie itself ;)

I don’t remember eating much of that vegetable after we moved out of Mysore. Recently, when I called my mom, she said, she has again planted the chapparadavare creeper in our backyard (this time it is not in Mysore). I couldn’t wait long to eat that, hence, visited the Indian vegetable market here, picked tender chapparadavare (just like the way I picked from the creeper) & prepared it yesterday night. Do I need to mention, how much I relished it? I wont, I will leave it your imagination:-p

Ingredients:

Indian broad beans/chapparadavare kayi : 400gms
Green chilli : 2 nos
Curry leaves : 4-6 chopped
Cooking Oil : 1 tbsp
Mustard Seeds : ½ tsp
Urad dal : 1 tsp
Channa dal : 1 tsp
Salt : According to taste
Lemon juice : 1 tsp
Chopped cilantro : 1 tbsp (for garnishing)
Grated coconut : 4tbsp

Method:

• Wash the broad beans thoroughly in water, remove the tip of the vegetable (both ends, just like we remove for french beans or double beans),chop them into 1cm sized pieces (Keep a close watch on the vegetable as very few may contain worms)
• Heat a broad pan, add oil to it, when oil is hot add mustard seeds & then urad dal, channa dal, curry leaves in the same order, allow the dals to change the color.
• Add green chilli & add the chopped vegetables, cook the vegetables in oil for a minute. Then add ½ cup of water & allow the vegetable to cook on medium flame (Keep observing the water, if the vegetable becomes very dry & still not cooked, pour some more water).
• When the vegetable is almost cooked, add salt & continue cooking.
• Once the vegetables become soft & cooked properly, switch off the flame, add lemon juice, coriander leaves, coconut & mix well.
• Serve it as a side dish for rice or chapathi/roti.

Corn-Carrot Stir fry/Salad

This is a healthy, nutrition packed, low calorie & yet a tastier stir fry/salad. This again can be prepared in very less time & goes well as a side dish for chapathi, rice or roti. Green peas could replace corn, but I feel nothing can beat corn-carrot combination.

Ingredients:
1 cup grated carrot
1/3 cup boiled sweet corn (if you are using frozen corn, boil it for 3 minutes in a microwave)
1 green chilli (pepper powder could be used instead)
¼ tsp mustard seeds
½ tsp urad dal
3 curry leaves chopped
1 tsp oil
½ tsp lemon juice.
1 tsp chopped cilantro/coriander leaves

Method:

• Take a broad kadai & oil to it. When oil is hot, add mustard seeds. When mustard seeds splutter, add urad dal. Fry till urad dal turns golden brown
• Add green chilli & curry leaves. Saute for a minute.
• Add carrot & mix it thoroughly. Add little water (use the water that is used to boil corn). Don’t add more water as the end result is to keep it dry. Cook it on slow flame for a minute
• Drain out the excess water from corn & add the corn, salt to the carrot mixture. Cook it for 1 minute. Keep stirring often as it might burn easily.
• Add the lemon juice & mix it well.
• Garnish with coriander leaves & serve it with rice or phulka/chapathi.

PS: You could also add grated coconut for added taste

Gulla badane palya (Brinjal curry)

There are many varieties of brinjals available. One is the normal purple colored brinjal, which is commonly used for preparing sabji/palya. A second type is of dark purple to black color and is used for preparing baingan bartha. The third type, our hero for this recipe, is of light green color and circular in shape. These light green colored brinjal, also known as gulla, tastes little sweet while the purple colored brinjals are little bitter. So, I always prefer preparing with the green ones, but it is not easily available here.

This week when I went for vegetable shopping, I found gulla badane & was on cloud nine. I bought it without thinking twice & prepared the curry, the very next day. This recipe could also be prepared with other brinjal varities but, I feel, it tastes lovely with green colored brinjals :)



Ingredients:
3/4 kg gulla badane or normal small purple colored brinjals
1/2 cup green peas
2 medium sized onions
2 pods of garlic
1 tsp jeera
2 tsp coriander seeds
1 pinch fenugreek seeds
1 tsp urad dal
5 red chillies
1 tsp tamarind juice
salt according to taste
1/2 tsp mustard seeds
1 pinch of turmeric
4 tbsp grated coconut
6 curry leaves
1 tbsp coriander leaves (chopped)

Method:

• cut the brinjal into large pieces and soak it in water/thin butter milk for 5 minutes
  
• meanhile, dry roast the jeera, coriander seeds, fenugreek seeds, urad dal, red chillies separately
• Make a fine paste of grated coconut, dry-roasted spices, tamarind juice, 1 onion and garlic
• In a broad pan, heat oil. When the oil is hot, add mustard seeds
• when mustard seeds splutter, add curry leaves, turmeric, onion and saute it till onion turns golden brown.
• Now, add green peas. Saute for a while.Add brinjal pieces and saute again.
• Now, add the paste & salt to it and mix it well
• Cook on a slow flame for 5-7 minutes.Keep stirring once a while. Look for the softness of brinjal
• Garnish it with coriander leaves and serve it hot with roti/phulka/paratha.
  

Molake hesaru kaalu palya (Sprouted green gram stirfry)

A low calorie recipe after a long time in my blog, but a much needed one. It was treat to tummy during these festive seasons. Entire family enjoyed eating deep fried foods, various kinds of sweets & varieties of side-dishes, main course etc. After eating sooo many dishes, the entire family fell sick :( & everyone was served with only garlic pepper rasam.

We have regained our health back & want to start our normal routine. So.., thought of preparing something healthy & nutritious.

Here goes a slightly different but a nutritious side dish for chapathi/roti & rice.


Ingredients:
2 cups sprouted hesaru kalu (sprouted green gram)
1 carrot chopped (cut into cubes)
1/2 cup cauliflower
1/2 capsicum chopped (optional)
1 onion sliced
1 tbsp oil
1/2 tsp mustard seeds
a pinch of turmeric
2 green chillis
1 tsp lemon juice
1 tbsp cliantro/coriander leaves chopped for garneshing

Method:

• Pressure cook for one whistle the green gram, carrot & cauliflower by adding little water.
• Drain the water completely from the cooked green gram
• In a kadai, add oil. When oil is hot add mustard seeds. When mustard seeds splutter, add onion & green chillis.
  
• Fry the onions, until it becomes golden brown.
• Add capsicum & dice for a minute or 2.
• Now add the drained green gram & the vegetables. Add salt & cook for a minute.
• Finally add the lemon juice & garnesh it with coriander leaves.
• Palya is ready to be served. Have it as a side dish for rice or roti.

Tips: The drained water from the cooked vegetables can be used for preparing rasam or can be added while preparing soups.

Forgot to mention, I got another lovely award from my friend & a fellow blogger Sukanya. Thanks a lot for giving me this award.


I'm sending this simple & healthier recipe to Veda(Iyengar's Kitchen), who is hosting the Challenge event. Here is a small contribution from my side :)

Gujje Palya (Raw JackFruit Stir-fry)

Here I come with one more gujje recipe..Today, we had called up to India and my husband had an interesting conversation with his aunt regarding this downpour of gujje dishes...

Hubby: Hello Auntie
Aunt: Hello, How are you? what did you have for breakfast?
Hubby: Oh aunt! dont ask me about food..we are having gujje dishes from last 15 days (so mean of him..it is only from last 2-3 days :((( )
Aunt: what? last 15 days!!!! what all dishes did she prepare?
Hubby: Gujje palya, Gujje dosa, Gujje Sambar, Gujje Avial, Gujje Rice, Gujje kosambari.....
Aunt: what? Gujje Rice, Gujje Kosambari ![ @#%#$@ - i am guessing this will be the expression on her face]
Hubby: Yes auntie..we are forced to eat such illegal things...
Aunt: Give the phone to her..let me talk to her...

Me: Hello auntie..you wanted to talk to me?
Aunt: Hello..How are you? BTW, can you please share the recipes for gujje rice and Gujje kosambari? Infact, I have already asked my son to browse through your blog to search for these recipes..by now, i think he must have found out....
Me: oh Auntie..hold on (cursing my hubby)...dont go by his words...he is exaggerating things..you being an expert, I have learnt the recipes from you & mom-in-law, how can there be a recipe of gujje that you dont know!! There is no such thing as gujje rice or gujje kosambari..he is trying to make fun of me for my gujje dishes...i have prepared only few of them..that too, I am the only person eating these dishes..those two (my hubby and my son) have stopped eating these gujje dishes from the first day itself....

So, she hung up

This conversation made me even more determined :)..so, here is my next gujje recipe...this time, there was no other choice...both my hubby and my son had to eat this...donno whether they liked it or not....at least i didn't have the courage to find it out..

So, here is the recipe of gujje palya ( a slightly different palya than the normal stir-frys)

Ingredients:
1 cup gujje / raw jackfruit finely chopped(tender green jackfruit)
2-3 tbsp grated coconut (fresh/frozen)
1 tsp mustard seeds/saasive
1 tsp huli pudi/amchur powder/gooseberry powder
1 pinch turmeric powder/haldi/arisina
2 red chillies
salt according to taste
1tbsp coconut oil (normal cooking oil can also be used)
1 tsp jeera/cumin seeds
4 curry leaves

Method:

• Cook the raw jackfruit until tender by adding little salt (Can pressure cook for 1-2 whistles)
• In a broad kadai, add oil, when oil is hot, add jeera, turmeric & curry leaves
• To this, add the cooked jackfruit, amchur powder & salt.
  
• Make a smooth paste of coconut, mustard seeds, red chillies by adding little water.
• Add this paste to the cooked jackfruit, mix well & cook the whole mixture for 4-5 mins.
• Gujje palya is ready to be served. Can have this with chapathi, rice.

My entry for 'Challenge event' by Iyengar's Kitchen(Veda).

Thondekayi-kadale palya & Spinach Paratha

This was our dinner tonight. This thondekayi-kadale palya is mainly cooked in South Canara. Most famous one is, thondekayi-godambi palya (English: Ivy Gourd-cashewnuts stirfry).
To help readers know better.., here goes the translation of tondekayi in various languages.
English: Ivy Gourd, Telugu: Dondakaya, Tamil: Kovakkai, Gujarathi: Tindora, Hindi: Kundru/Tendli.
Kannada : Kadale, English: chick peas, Hindi: Kabul Channa
Palya in Kannada means stirfry.

Without wasting your time, here goes the recipe of it..


Ingredients:
15-16 thondekayi
1 cup channa (soaked for 3 hours in warm water)
1/2 cup grated coconut (fresh/frozen)
2 red chillis
1 tablespoon dhania (coriander seeds)
1 teaspoon jeera (cumin seeds)
1 teaspoon amchur powder
1 small piece of cinnamon
1/2 teaspoon fenugreek seeds/menthya.
1 tablespoon oil
1 teaspoon mustard seeds
1 pinch asafoetida
4-6 curry leaves

For garneshing:
cliantro/coriander leaves

Method:

• Cut the thondekayi into medium sized pieces (One thondekayi can be cut into 3 pieces approximately).
• Pressure cook the channa & tondekayi seperately.
• Dry roast the red chilli, jeera, coriander seeds, cinnamon, fengreek seeds seperately.
  
• Add coconut to the roasted spices & make a paste out of it.
• Drain out the water from cooked thondekayi and channa
  
• In a pan, add oil. When oil is hot, add mustard seeds, hing, curry leaves
• Add thondekayi,channa & salt to this.
  
• Now add the paste prepared & the amchur powder.
• Cook the whole for 2-4 mins & garnish with coriander leaves.
• Palya is ready to be served. It tastes great both with rice & with chapathi.
  

PS: If you want channa to absorb salt, then add salt while cooking channa. Also, amchur powder can be replaced with lemon juice.

Now is the recipe for spinach paratha. This is quite simple.

Blanch the spinach in hot water for 15 mins. Make a smooth paste of it. Mix this paste to the normal chapathi atta (Just like normal chapathi) & prepare parathas with it.

Here is the photo of both together waiting for me to consume ;))

I'm sending this plate to Aartee for the sapadu ready event.
Thanks for the nice event.

Bhindi Besan (Okra & gram flour sabzi)

Our team in office was considered as the DReaM team, one can think of. We used to have lunch, coffee together and also work, ofcourse...:))) . Other groups/teams were amazed & sometimes jealous to see our unity. Fantastic team members.

Let me tell you why I'm telling this...I learnt this recipe from one of my colleagues. He explained the preparation on lunch table so well that we felt as if we had it :)) We all used to carry our lunch boxes(as usual, fed up of canteen food) & sometimes wonder what the other guy had in his/her box, b'cos we used to eat from other boxes more than from our lunch box..Now dont say this is a normal scene everywhere. I would agree, it would be a normal scene, if it was college.., not between professionals all having more than 6-8 years experience (some being managers too!!). Not only that, on lunch table we used to share the recipes. I used to learn atleast 2 recipes/week & sometimes share my recipes too. Coming to bhindi besan, I learnt it from Niraj and here is the recipe of this Maharastrian dish.

Ingredients:
1/2kg bhindi/bendekayi/okra/ladies finger (cut into small pieces)

1 big onion sliced
1 tablespoon jeera/cumin seeds
1 tablespoon chilli powder
1 teaspoon garam masala
1 teaspoon amchur powder
6-8 tablespoons of gram flour/besan/kadale hittu.
4-5 tablespoons oil
salt according to taste

For garnishing:
coriander leaves


Method:

• In a large kadai add little oil. Add jeera to it.
• Add onions and saute for a minute
• Now, add bhindi to it.
• Sprinkle garam masala, chilli powder, salt, amchur powder, besan on it
• Now, start mixing the bhindi with the besan (do this from the sides of the kadai, only small quantities at a time) - if you do it altogether, there are chances that the mixture will become sticky
• Continue this until the entire bhindi is coated with besan.
• Close the lid and cook it for a minute
• Now, mix it altogether and garnish with coriander leaves

Note:
This dish doesnot require the bhindi to be stiff-fried beforehand. So, the cooking time is much lesser than other bhindi dishes.