Category: vegetables

Bharela Gunda

Ingredients

• 500 gms. ripe Gum berry (Gunda).
• 3 tbsp. Oil.
• 1 ¼ cup Spice mix for stuffed Vegetables
• 1 cup finely chopped Coriander leaves.

Method

1. Wash, drain and chop Coriander leaves and keep aside.
2. Wash and wipe ripe gum berries and keep aside.
3. Spread one brown paper and keep 2 spoon full of salt on one corner of the brown paper and small pestle ready for split opening each gum berry.
4. Give light pressure on the berry with the help of pastel to split open and deseed the fruit with salt rimmed handle of the spoon.
5. Stuff tightly each berry with spice mix masala and arrange in colander
6. Steam cook up to 2 whistles.
7. Open the lid once pressure is released and take out the colander and keep aside to cool down.
8. Heat oil in a nonstick pan and saute all stuff gum berries on a slow flame for 5-7 minutes.
9. After 5 minutes sprinkle 2 tbsp. of spice mix masala and close the lid to enhance the aroma of the masala.
10. Serve hot with Roti, Bhakhri, Paratha, Bajra roti, Jowar Roti or as you wish but with love and smile.

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Ingredients

1. 250 gms. Sponge Gourd (Galka)
2. ⅓ cup Masur dal.
3. 1 tsp Salt.
4. 3 Kokum.
5. 1 tsp. Jaggery.
6. ½ tsp. Turmeric powder.
7. 1 tsp. Red chilli powder.
8. 1 tsp. Coriander Cumin powder.
9. 1 tsp. Ginger Chilli paste.
10. 1 tbsp. Oil.
11. ½ tsp. Cumin seeds.
12. ¼ tsp. Asafoetida powder.
13. 8 – 10 Curry leaves.
14. 1 tbsp. finely chopped Coriander leaves.

Method

1. Peel Galka, wash and cut into small cubes and keep aside.
2. In a sauce pan wash Masur dal. Add 1 ½ cup water, salt, Turmeric powder and Galka. Place the pan in a pressure cooker. Close the lid and place one  small pan with washed kokum and jaggery above it. Cook till 2 whistles.
3. When pressure releases open the lid and mix jaggery kokum along with its water.
4. Add dry spices in the Galka masur dal and keep the pan for boiling.
5. Simultaneously heat oil in the tadka pan and add Cumin seeds. When it starts crackling, add Asafoetida powder and curry leaves. Stir and pour in the dal pan.
6. Give 2-3 boils, switch off the flame and sprinkle Coriander leaves and close the lid so that the aroma of the Coriander leaves enhances the taste of Galka masur dal.
7. Serve hot with Roti, Bhakhri, Paratha, Bajri Roti, Ragi Roti or as you wish but with love and smile.

List of my other recipes.

Ingredients

• 500 gms. Parwal.
• 2 medium size Potatoes.
• 4 tbsp. Til Oil.(Sesame seeds oil)
• ¼ tsp. Mustard seeds.
• ⅛ tsp. Asafoetida powder.
• ½ tsp. Turmeric powder.
• Pinch of Soda bi carb.
• 1 tsp. Salt.
• 1 tsp Sugar.
• 1 tbsp. Red chilli powder.
• 1 tbsp. Coriander Cumin seeds powder.
• 1 tbsp. Freshly chopped Coriander leaves.

Method

1. Wash and scrape each Parwal with a sharp knife. Again wash and cut into 2 halves and again cut either vertically or horizontally into small pieces.
2. Peel Potatoes, wash and cut it into chips or dice.
3. Heat oil in iron kadhai (try to use iron kadhai only as elemental iron incorporated into cooked food which acts as a direct source of iron) and add Mustard seeds in it. Wait for a crackling sound and then add Asafoetida powder and Turmeric powder in it.
4. Now add cut Parwal pieces, potato pieces, salt, sugar and soda in it. Sugar and soda helps in retaining the green colour of the vegetable and it also helps in fast cooking.
5. Cover the kadhai with a plate of water. Cook on medium flame for 10 to 15 minutes. Stir occasionally with a spatula. For stirring any dry vegetable use a spatula only, otherwise pieces of cooked vegetables become mashed. Check by giving little pressure on a single piece of parwal. If it mash with your finger it means shak is properly cooked. At this time add all dry spices and mix well. Switch off the flame and sprinkle Coriander leaves and close the lid for 5 minutes. So that the flavour of fresh Coriander leaves stays.
6. After 5 minutes transfer shak in a steel or glass vessel.
7. Serve hot with Dal, Rice and Roti .

List of my other recipes.