Falling in love again...a vegetable affair!

I grew up loving my fish!....please, don't get me wrong; I still favor my mom's spicy fish curry above all else. But like I started to say...I grew up loving my fish and couldn't savor my lunch or dinner without it. Vegetables were tolerated as second cousins to the fish but if the hero itself was missing I'd rather starve than put myself through the torture of a boring mealtime. Then something changed in my life. I lived in Calcutta for a while, met my husband and learnt that vegetables may be not so boring or in fact very interesting. The moringa ..... or drumstick as I have always called it suddenly became very appetizing. When mom in law made it in a mustard gravy it no longer stood shyly behind but suddenly took centre stage at the dining table. Then recently my mom made it her way and I loved it!, just that and steaming rice. Talk about changes!
  1. Wash and scrape about two thick and fleshy drumsticks and cut them into three inch length pieces....(if the drumstick is thick and may with stand yet another cut please do so splitting it length wise..otherwise just let it be)
  2. Boil them in minimal water along with a pinch of turmeric and salt to taste
  3. Separately mix together quarter tea cup of grated coconut, two pods of garlic (peeled and crushed), pinch of turmeric, quarter teaspoon of cumin seeds (rolled between your palms to release the flavour), half a teaspoon of red chilly powder and more salt to season
  4. Slice two large onions very finely
  5. While the drumsticks are cooking on the slow flame, fry the sliced onions and couple of slit green chillies to a golden brown
  6. Add the cooked drumstick and continue frying
  7. Add in the coconut mix and fry till the aroma catches up.
  8. Serve with steaming hot rice and enjoy this vegetable, full of nutrients






Comments

Dreams of cakes said…
This dish looks and sounds very tasty! Thanks for sharing.
January 2, 2012 at 10:54 PM
Dakshina said…
Sorry ...the delay in reply...have not been blogging recently...but u've just woken me up!!
March 6, 2013 at 7:01 PM
Post a Comment

Popular posts from this blog

Mango mania

Come January and one starts to notice little white flowers, peeping out from the dense foliage of mango trees. They seemed to reassure the departure of frost and welcome the spring which would later wither into a great Indian summer. These little flowers also hold promises of greater pleasures sweet or sour. Not too long ago, most yards around Indian homes would shelter at least one if not more mango trees. We grew up accepting this tree and its fruit as a granted aspect of everyday living. The canopy that threw a blanket of shade under which children could play in the sunniest of afternoons, strong branches that supported swings, dense greenery of the leaves where parrots played hide and seek, and the sweet anticipation of the fruit, once the blossoms begin to show. These days, I point out a mango tree to my four year old, for her to comprehend that her favourite fruit is born to this beautifully green tree. Yet I wouldn’t be surprised, if anyone asks her “where do you ge
Read more

My tryst with the Momo

Image
After a number of trials I have finally mastered the art of making momos. These aren't really as perfect as the ones you would find made by the deft hands of ladies from tibet or nepal, but they were passable and did have quite the zing of the standard street fare. The recipe is quite simple and does not require learning much technicalities, but the route to perfection definitely lies in the precision and care taken while preparing each element. The kneading of the dough, its rest and the mixing of the filling all have a purpose to it which finally adds to the end product. Knead a cup of all purpose flour with cold water to a soft, smooth and pliable dough Leave the dough to rest under a wet napkin.....(the wet napkin is to make sure that the dough doesn't dry out) Mix about two cups of mince chicken along with two cups of minced onions, and a tablespoon of chopped coriander leaves......(substitute the chicken with mince of mushrooms, bean sprouts/ cabbage and carrots an
Read more

Lamb for a lazy sunday afternoon lunch

Sunday afternoons have been ‘lamb and rice’ lunch at my home ever since I can remember. And when I got married it, it was comfortable to know that there was a similar pattern there too. My mother’s lamb curry flavoured with  Indian spices and finished with coconut milk was as delectable as my Mother in law’s ‘Kosha Mangsho’ where the lamb was braised in a simple ginger garlic and onion gravy, until dark in colour and tender in texture. Lamb, or mutton which it is better known as in the Indian culinary arena, has always been a delicacy or a higher end meat than any other. It is interesting to note that, all festivities where any form of meat would be served, mutton was always called for. My earliest memories of mutton and festivities was of a ‘mutton curry and Idli’ breakfast on Diwali morning. Here I speak of a simple, easy to make, yet out of the normal recipe which my husband’s late aunt would always make when we visited her. It has a predominantly Bengali touch
Read more