Kaarate Gaud Nonche/ bittergourd sweet pickle

-


INGREDIENTS:
2 bittergourds/ karela/ kaarate
10 hog plums or 0ne raw mango cut into pieces
1/2 cup sooran/ yam cut into cubes
1/2 cup brined or fresh bamboo shoots cut into pieces(optional)
Salt to taste
Jaggery to taste

 FOR THE MASALA:
4 tblsp coriander / daniya seeds
2 tblsp mustard
10 methi/ fenugreek seeds
1 big chana size hing/ asafoetida
1/2 tsp haldi 
12 byadgi red chillies
Roast the above ingredients in 2 tsp oil till nice aroma comes. Grind it with little tamarind into a paste and keep aside

 FOR THE TEMPERING:
5 tsp oil
2 tsp mustard
2 sprigs of curry leaves

 PROCEDURE:

  • If you are using keerlu/ bamboo shoots then soak it in water previous day
  • Wash bittergourd and cut into medium pieces
  • Apply salt to it and keep aside for 2 hrs.After 2 hrs squeeze water from it and cook it in cooker for 2 whistles and discard the bitter water 
  • Cook sooran , hog plums  and bamboo shoots in cooker for 2 whistles
  • Put boiled bittergourd,bamboo shoots,sooran and hog plums in a vessel, add salt,jaggery, masala  and water if needed
  • Bring it to boil, check for salt and jaggery
  • Turn off the flame and add the tempering using the mentioned ingredients
  • Serve with hot rice and dal
  • You can store this in the fridge for 8 to 10 days


Comments

Post a Comment

Popular posts from this blog

Methi Khakra/Gujarati Savory Crispy Flat Bread

-
Image
  Khakhra is a thin cracker common in the Gujarati cuisines of western India, especially among Jains. It is made from wheat flour, chopped methi/fenugreek leaves, some spices, and oil. It is served usually during breakfast. INGREDIENTS: 2 cups wheat flour/ Gehun ka atta/ Godhi Hittu 3/4 cup finely chopped methi/ fenugreek leaves 1 tbsp white sesame seeds/ til 1/4 tsp turmeric powder/ Haldi 1/2 tsp red chilli powder  Salt to taste 3 tsp oil Oil for roasting Wheat flour for dusting PROCEDURE: Put wheat flour, chopped methi, salt, red chilli powder. turmeric powder, sesame seeds, in a bowl. Mix with your hands, add 3 tsp oil and mix again. Combine all the ingredients and knead into a semi-soft dough using enough water. Divide the dough into equal portions and make balls Roll out a portion of the ball and make a thin roti using little flour for dusting Heat one pan/ griddle and cook rolled khakra on a low flame till pink spots appear on both sides Continue cooking the khakra on a low flame
Read more

Udupi style Sihikumbalakayi Huli / Pumpkin Sambar and Thondekayi palya

-
Image
INGREDIENTS: 250 gms yellow pumpkin/ doodhi/ sihi kumbalkayi 1/2 cup cooked toor dal 1 tomato 3 tbsp fresh grated coconut Salt to taste jaggery to taste (optional) Chopped coriander leaves For the masala paste: In 1 tsp oil roast  3 tsp coriander seeds / daniya 1 tsp cumin seeds  / jeera 6-7 fenugreek seeds / methi Chana dal size hing/ asafoetida 4-5 red chillies Roast these ingredients on a low flame till they turn brown and you get a nice aroma Grind it with the coconut and little tamarind. For the tempering: 3 tsp oil 2 tsp mustard Curry leaves Pinch of Hing PROCEDURE: Wash and cut the pumpkin into big chunks, add a little salt and 1 cup water and cook till it is cooked (don't cook in cooker) Transfer the pumpkin pieces, cooked dal, in a vessel, add the masala, salt, and water to adjust the consistency Boil it for 5 mins, add the chopped coriander leaves and turn off the flame Temper with the mentioned ingredients and serve hot with rice and papad You c
Read more

Cheesy Garlic Pull-Apart Bread

-
Image
  INGREDIENTS:  For the bread  1.5 cups all-purpose flour/maida 1/2 cup lukewarm water 2 tbsp milk (vegan can substitute with coconut milk) 1/2 tbsp active dry yeast 1 tsp salt 1 tbsp sugar For the filling 4-5 tsp unsalted butter 5 tbsp grated cheese 2 tbsp finely grated garlic A hand full of chopped coriander leaves 1 tbsp red chilli flakes 1/2 tsp salt 1/2 tbsp milk for brushing PROCEDURE: Firstly activate the yeast in a bowl by dissolving it in lukewarm water and sugar. If you are using instant yeast skip this step.  Cover the bowl with a lid and set aside for 10 minutes. Once the yeast is proofed (it turns foamy and rises up), add flour, salt, and milk. knead well until smooth. Roll into a tight ball, cover bowl with cling wrap or a wet towel, and let it rise in a warm spot for one hour or until doubled in size FILLING AND ROLLING THE DOUGH: Mix softened butter, salt, garlic, red chilli flakes and chopped coriander leaves. Set aside. Grease an eight-inch round tin with oil or butte
Read more