Winter time Greens stir fry with Mooli, Methi and Aloo. { Mix greens and root vegetable saute with Fenugreek leaves, Daikon Radish and Potatoes.}

During my weekly Indian grocery shopping  I got fresh methi and locally grown Mooli with greens on top.  I cooked mix greens stir fry by adding potato cubes.   I enhanced traditional Indian Aloo Methi combination by adding mooli. For the first time I used my new 22mm shaver grater to get thin slices/shavings of mooli, it gave great texture and reduced the cooking time. This is simple stir fry of root vegetables and greens seasoned with onion and garlic.

Aloo, Methi greens, Mooli root and greens.

Aloo-Methi-Mooli Stir Fry

Ingredients :

• 2 whole  tender Mooli / Dikon Radish with greens on top. (finely chop greens and slice white radish portion)
• 2 small methi bunches - chopped tender stems and leaves,  yield 7 cups tightly packed.
• 1 Extra large potato - cut into 1/2 inch dices (2 cups yield)
• 1 large onion - finely sliced length wise
• 8-10 large Garlic cloves - sliced lengthwise
• 2-3 green chillies - finely chopped
• 1/2 T.spoon - turmeric powder
• 2 Tb.spoon oil

(This quantity of ingredients serves Six generous subji portions.)

Method of cooking Mix Greens & Root vegetable saute :

1. Separate Daikon Radish greens and white root. Wash under running water, separate stems and green leaves, chop finely. Do not mix chopped stems and leaves. keep it aside.  Chop out both the ends of white radish root, make slices by using slicer / shaver. I used 22mm shaver grater. If you have regular slicer, cut radish lengthwise into  2 or 3 pieces  to get smaller size slices/ shavings. It is ok to make round slices.
2. Clean methi/fenugreek greens by plucking top tender stems with leaves, wash thoroughly under water, drain, chop finely. Keep aside
3. Cut one extra large potato into half an inch dices. Place in a medium size bowl filled with  water, salt,  and 1/2 tsp turmeric powder. Microwave for 6-7 minutes or until potatoes are tender. Drain water, keep potatoes aside.
4. Heat 2 tbsp oil in  a large pot over medium heat, add onions, saute for 7-8 minutes, stirring frequently. Add chopped green chilies and sliced garlic, saute for 2 minutes.
5. Now add chopped stem portion of radish green. Saute for 2-3 minutes over medium heat, stirring often. Next mix radish shavings/ slices. Mix well and continue sauteing for 2-3 minutes.
6. Add chopped methi and dikon radish greens, salt. Mix well and cook for 4-5 minutes over medium heat, stirring often.
7. Next add drained boiled potato cubes, gently mix  all by using  wooden spoon, check and adjust salt level. Continue to cook  open for another 5-6 minutes over low-medium heat, stirring at some interval. Serve hot with roti and rice.

22mm shaver makes  thin slices of Mooli/Daikon  radish.

Image taken before adding potatoes.

Adding boiled aloo cubes to Mooli and Methi stir fry.

Pot full of Aloo-Methi-Mooli stir fry.

Moola, Batata ani Methi chi Bhaji.

Published on 25th Feb-2013

Quick Red radish, corn, Green onions stir fry for tiffin / lunch box. {Cooking one generous serving of sabji}

Today morning made this quick stir fry / Subji for packing in lunch box/ tiffin. I had fresh packet of red radishes and a bunch of green onions, by adding some frozen corn  I cooked this subji in just 20 minutes.This is easy basic Indian stir fry / sabji  recipe for daily meals that can be cooked with  minimal seasonings of green chillies, ginger and cilantro.

Ingredients :

• 8 fresh whole red radishes - cut into julienned style
• 1 medium size onion - finely chopped (yield 1 cup)
• 1/2 cup - frozen corn
• 1 Cup - finely cut Green onions (green leafy portion only)
• 1 Green chili - finely chopped
• 1 inch piece of ginger - finely grated.
• 1/4 T.spoon - turmeric powder
• 1 Tb.spoon - oil
• 1/2 cup - finely chopped cilantro

Method of preparing quick subji/ stir fry.

1. Thoroughly wash red radishes, slightly chop off both the ends of radishes, cut radishes into match stick like shape by  using julienne slicer. You can also slice into disc shape or just finely chop or dice.
2. In a small size skillet heat 1 tbsp oil. Add finely chopped onions, saute over medium high heat, stirring often for 5-6 minutes. Add grated ginger, chopped green chilies, turmeric powder,  saute for one minute.
3. Now add julienned radishes, salt - mix and saute for 4-5 minutes, add  1-2 tbsp water to avoid burning.Regularly stir as you cook. 
4. Once radishes are almost tender, add sliced green onions and frozen corn. Lower heat to medium low, cook uncovered  for 3-4 minutes.Shut off the heat and allow to rest for five minutes. Sprinkle 1/2 cup  fresh chopped cilantro. It is ready to pack in tiffin with rice or roti.This subzi quantity is  good enough for  one generous serving or two regular servings.

I saved little portion of subzi to note recipe. Below is the picture of my lunch plate. I ate subzi  with Bajra+wheat flour flax enriched roti.

 Check earlier blogged red Radish recipes :
 1) Red radish and Tofu recipe

 2) Red radishes used in mix vegetable stir fry.

Mix Vegetable stir Fry with Capsicum, Snow peas, Snake gourd, Corn. {Combination of naturally sweet tasting veggies.}

This  sabji I cooked for today's dinner, packed with multiple vegetables that are naturally sweet in taste. I added half a cup of corn just for color contrast , that added even more sweetness. No masala is used, it is stir fried with sauteed onions and green chilies. Final garnish is done with fresh grated coconut and chopped cilantro. This is easy and flavorful Bhaji recipe for every day Indian meals.

Ingredients :

• 1 Capsicum - medium size cut into 1 inch pieces. (1.5 cup yield)
• 1 Tender snake gourd - slice into 1/4 inch thick ring shape (1.5 cup yield) Discard hard over grown seeds.
• 15-20 snow peas - slightly chop out both ends, cut into 1/2 inch pieces (1.5 cup yield)
• 1/2 cup corn kernels ( I used frozen corn)
• 1 medium size onion - finely chopped
• 2 Green chillies - finely chopped
• 1 T.spoon oil
• 1/2 cup freshly grated coconut
• 3/4 cup fresh chopped cilantro.

Method of Cooking sabjee

1. In a medium size heavy gauge pot heat 1 tsp oil, add chopped onions - saute until they turn soft and shiny, about 6-7 minutes.
2. Add sliced  snake gourd (Padwal) rings along with chopped green chilies. Mix with onions, stir fry over high heat, stirring often for 2-3 minutes. Pour in half cup water, continue cooking for 4-5 minutes over medium heat with lid covered.
3. Once snake gourd is partially tender, add capsicum pieces. Continue to saute over medium heat for 3-4 minutes. Do add some water if all liquid in the pot dries out.
4. Now add sliced snow peas, frozen corn kernels, salt. Mix well, continue to saute for another 6-7 minutes over medium heat, stirring often.
5. Sprinkle 1/4 cup fresh grated coconut, 1/4 cup chopped cilantro -  Mix and saute for one minute. Shut off the heat, allow it to cool for 10-15 minutes. Finally garnish with remaining coconut and cilantro. Serve with daily meals or just enjoy bowl full of sabji.

Golichi Bhaji...Purslane stir fry with Chayote and Tofu cubes. [Tofu Recipes-2] Growing edible weed Purslane in the Pot.

I was delighted to see  Purslane in one of the local Indian grocery store, in India we used to eat Purslane vegetable (know as Golichi bhaji) regularly.  Purslane is sold here almost year round and comes in two varieties , one is full green and another one has little brown and red shades on the stems and leaves. It has mild sour and salty taste. This succulent Purslane is very rich in  omega-3 fatty acids, vitamins and minerals, anti-oxidants. Purslane has high oxalate content so consume reasonable portions duly cooked. Below I have given two recipes for Purslane, one is Purslane subzi with chayote and tofu, another one is basic purslane stir fry with sauteed onions and garlic.
Published on 19th March-2013.

Purslane leaves/ Golichi Bhaji/ Portulaca oleracea

Ingredients :

• 1 bunch of Purslane - separate stems and leaves.(yield around 3 cups chopped)
• 1 large size Chayote - cut into 1/2 inch cubes (1.5 cup yield)
• 200 gm - extra firm tofu - cut into 1/2 inch cubes.
• 1 medium size onion - finely chopped
• 2-3 green chillies - finely chopped
• 8-10 Cloves of fresh garlic - sliced lengthwise
• 1/2 T.spoon - Turmeric
• 1 Tb.spoon - oil

Method of cooking Purslane stir fry with Tofu and Chayote :

1. Pluck  stems, discard Purslane roots. Separate stems and leaves, (scroll down to check images) thoroughly wash under running water, place in the basket to drain out all water. Chop stems and leaves separately.
2. Peel Chayote skin, remove seed, cut into 1/2 inch cubes. Place cubes in a medium size bowl filled with water. Boil for 6-7 minutes over high heat. Do not add salt to retain natural sweetness of chayote. Drain water, keep boiled chayote cubes aside.
3. In a medium size pot, heat 1 tbsp oil. Add finely chopped onions, saute over medium heat for 6-7 minutes, stirring often. Add sliced garlic, chopped green chilies saute for one minute.
4. Now add chopped stem portion, saute for 3-4 minutes. Add chopped leaves portion along with 2-3 pinches of salt, 1/2 tsp turmeric powder, mix well and continue to saute for 2 minutes.
5. Add boiled Chayote pieces,(check image below) mix well. Let cook for 2-3 minutes. Lastly add tofu cubes. Slowly mix  by using wooden spoon. Sprinkle some more  salt, cook for 3-4 minutes.
6. Serve with rice, roti or just enjoy bowl full of Choyte-Tofu-Purslane stir fry. You can use this stir fry as sandwich/ panini filling.

Luni bhaji/ Nunia shak /Ghol Bhaji /Lunia shack/ Verdolaga

While cleaning separate stems and leaves.

Adding pre-boiled Chayote chunks to Purslane saute.

Golichi bhaji with chow chow and Tofu

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Recipe for simple Purslane stir fry

Clean Purslane bunch by cutting out root portion, pluck tender stems and leaves. Rinse well under running water, pat dry. Chop stems and leaves separately.

In a open saute pan, heat 1 tbsp oil,  add chopped  onions, saute for 6-7 minutes until onions are soft. Add 5-6 minced garlic cloves, chopped green chilies, saute for 1 minute. Next add chopped stems first, saute for 3-4 minutes then add chopped Purslane leaves, salt, cook open for 5-6 minutes over medium heat stirring often. Serve with rice or roti.

Few variations you can try : You can season with cumin tempering. Cook like south Indian Thoran. Add small dices of pre-cooked potatoes. Add pre-boiled skinless split moong dal. Enhance sundal recipes by adding Purslane greens.Cook simple Tadka dal with Purslane. Prepare purslane fritters/pakoras. I will add these recipes in future.

Simple Purslane stir fry with sauteed red onions.

To grow Purslane in the pot just insert few 5-6 inch stems.

This Pursalane plant rose up in the pot with few fallen seeds.

Chayote, Tofu, Purslane Saute.

Oven broiled Okra / Bhindi sabzi & Potluck recipe for Bhindi Fry garnished with Roasted ripe chilies & Sesame seeds.

 Bhindi is my favorite routinely cooked vegetable. This slim shaped slimy vegetable can be cooked in different ways to make an interesting  subji.  Here I am blogging two recipes of  Bhindi /ladyfinger. One is every day sabzi by using oven to bake/broil bhindi and another one is potluck party recipe --- "Okra/ Bhindi Fry" with roasted ripe chilies and sesame seed garnish. Both the recipes are quite similar with some variation in ingredients and method.

Recipe for Every Day Stir Fry Bhindi subji  using Oven.

Ingredients :

• 1.5 lbs Bhindi / Okra - cut into 1 inch long pieces.
• 1 extra large onion - cut lengthwise
• 3-4 Green chilies
• 10-15 - curry leaves
• 1/2 T.spoon - Turmeric
• 1/2 T.spoon - corriander powder
• 1/2 T.spoon - cumin powder
• 1 T.spoon vinegar  (I used white wine vinegar.)
• 1/2 cup finely chopped fresh cilantro
• 1 Tb.spoon - cooking oil + some more to spray over Bhindi.

Cooking Method

Step A : Broiling Bhindi/Okra in the oven.

1. Wash okra, pat them dry. Cut off stems, slightly cut tip portion. Cut into 1 inch long pieces. Spread them over aluminum foil lined baking tray in a single layer. Sprinkle salt, mix well so that each bhindi piece gets  coated with salt. Scroll down to see before and after broiling images of okra in a baking tray.
2. Place baking rack 8-10 inches below heating element. Set broil setting to High. Place bhindi/okra tray, broil for 20 minutes. Open oven door,  slightly pull ahead baking rack, spray little oil over bhindi, stir and turn around bhindi pieces with wooden spoon. Continue broiling for another 10 minutes. I broiled for around 30 minutes. Switch off the  oven, let tray sit inside for 10 more minutes.

Step B : Preparing onion masala mixture for subzi.

1. As you broil Bhindi in the oven start preparing  masala base. In a medium saute pan fry onions in 1 tbsp oil until they start to turn slightly brown. Add chopped green chilies and curry leaves, saute for one minute.
2. Add 1/2 tsp of each turmeric, cumin and corrainder power, mix and roast for 1 minute over high heat.
3. Reduce heat to low,  sprinkle 1 tsp vinegar, salt  and add half the quantity of chopped fresh cilantro. Mix and saute for 2-3 minutes.
4. Now add broiled bhindi to the masala mixture in a saute pan, mix well and continue cooking over medium low heat for 6-7 minutes. While cooking spray some water, adjust salt level. Lastly garnish with remaining chopped cilantro, shut off the heat. Enjoy bhindi subji with your daily meals.

 Salt marinated Okra spread - ready for broiling in the oven.

Roasted Bhindi after 30 minutes of broiling treatment.

 Bhindi Fry for Potluck Party.

In the beginning of 2010, I made this Delicious Bhindi Tray for friends pooja lunch. Every one loved it, asked for recipe, locally  I shared it over phone but on blog  this potluck recipe was pending to get published. This is simple two stage cooking recipe, you need to deep fry okra and later mix it with sauteed onion,ginger,sesame seeds, vinegar mixture. I had few fresh ripe red chilies with beautiful red-orange color, I used them to enhance garnish of the dish, it is optional and can be replaced with dry red chilies or red capsicum. This  unique Bhindi stir fry dish stands out at  Indian potlucks and parties.

Ingredients :

• 4 lbs - Fresh tender Okra/Bhindi
• 2 extra large onions - cut lengthwise (5 cup heaped yield)
• 15-20 - pan fried ripe green chilies (roasting  method given below, check images below.)
• 4-5 inch piece of fresh ginger - ground to dry coarse texture
• 3 Tb.spoon - toasted sesame seeds
• 1.5 cup - roughly chopped fresh cilantro
• 2-3 cup oil to deep fry Okra+ 2-3 Tb.spoon for Masala base.
• 2 Tb.spoon - vinegar
• 25-30 fresh curry leaves

Cooking Method for Potluck Bhidi fry

Step 1 --- Roasting ripe chilies for garnish.

Slightly lengthwise slit each chili in the center, just half an inch slit is enough or you can poke each chili few times with toothpik. Heat 1 tbsp oil in a small saute pan. Add all chilies, sprinkle salt and roast for 2 minutes on medium heat. Sprinkle 1 tbsp vinegar and continue roasting until vinegar evaporates. After they cool cut each chili into 2-3 pieces.

This roast chili method creates strong vapor -If you are sensitive then adapt another method. Give half an inch slit to each chili or poke few holes with toothpik. Soak chilies in vinegar for 1 hour, take them out and pat dry, place in the bowl, sprinkle salt and stir well with spoon to coat salt properly. Cut each chili into 2-3 pieces. Only problem with this method is people will experience raw crunch if they bite chili. Of course some people love to bite raw chillies. Check note for the use of red bell pepper instead of red ripe chilies.

Step 2 --- Preparing Masala mixture.

Cut onions lengthwise. Grind ginger to coarse dry texture. Toast sesame seeds in a small saute pan over medium low heat for 2-3 minutes. Heat  2-3 tbsp oil in a Large saute pan. Add onions, saute for 10-12 minutes over  medium heat, then add coarse ground ginger mixture and salt - stir fry with onions for 2 to 3 minutes. Sprinkle 2 tbsp vinegar and half quantity of sesame seeds, mix with onion  mixture,  saute for 3-4  minutes at medium  low heat. Take pan off the heat and allow to cool.

Step 3 ---Deep Frying Bhindi/Okra and curry leaves.

Chop off stems and  slightly cut the other end tip of each okra -  cut into 1/2 inch long pieces. Heat 2 cup oil in  a Kadhai, deep fry Bhindi in batches until crisp. Don't make it too crisp, maintain green shade with slightly browned edges. Each batch will take around  3-4 minutes. After you drain  fried bhindi on paper towel, quickly sprinkle little salt and gently mix to coat fried okra pieces with salt. Repeat this for each batch.

After you complete deep frying okra add curry leaves in 2-3 batches. Deep fry only for 25-30 seconds, they turn shiny green and  crisp. Drain it on paper towel. Keep it aside.

Step 4 --- Mixing and setting Bhindi / Okra stir fry tray.

Take serving tray, evenly spread fried okra, over that spread masala mixture. You need to save little quantity of  pan seared ripe chilies, chopped cilantro leaves and roasted sesame seeds for final top layer garnish. Mix everything with wooden spoon, make sure masala mixture is well coated around fried bhindi. Check salt level, sprinkle little if needed. Finally garnish top with reserved sesame seeds, cilantro, ripe chilies, Deep fried curry leaves.
Alternatively you can add deep fried okra into saute pan with onion mixture. Mix all, spray some water. Cook for 8-10 minutes over medium high heat, stirring often. Halfway through cooking add little quantity of ripe chilies, chopped cilantro, sesame seeds. when you are ready to set tray for party, add prepared okra fry in a serving tray, garnish with reserved roasted chilies, chopped cilantro, sesame seeds. Lastly garnish with deep fried curry leaves. Your Bhindi Fry dish is ready to serve.

 Note : If you want to avoid deep frying, bake okra in the oven. (Refer first recipe above for baking instructions.) This quantity is good enough for the crowd of 20 people when menu consists of  other subji dishes. I would suggest to use 5 lbs okra. Red ripe chilies can be replaced with dry red chilies or you can use green chilies too, do the similar roasting as suggested in step-1. If you want to eliminate green chilies  then for maintaining  contrast of green and red color  you can use red bell pepper, cut them in one inch long strips and follow same step-1. For maintaining heat grind 5-6 green chilies along with ginger.

 Fresh Ripe green chilies on chili plant.

Pan fried fresh ripe green chilies.

Pot grown Green chili plant with red ripe chilies.

Hari Bhari Bhindi Fry for Desi Party

Indian stir Fry vegetable withTofu - Capsicum, Broccoli, Edamame Beans Combo.[Tofu Recipes -1]

Weather out side is Beautiful, bright sunshine and landscape is covered in a blanket of  snow. Good weather always initiate me to cook something different. This quick, healthy and full of natural flavor vegetable stir fry was cooked  today morning. Tofu pairs up so  well with Indian cooking, I use Tofu  in crumbled or cube form, either raw or baked. This  vegetable stir fry is combination of Green peppers , Broccoli, Edamame beans and flavored with curry leaves, green chilies,  ginger and fresh cilantro (Hara Dhania) Simple, Delicious and healthy.

Ingredients :-

• 1 Big size Green pepper / Capsicum - cut into 1/2 inch chunks
• 1 Cup  - Mix of broccoli florets and stems - cut into 1 inch chunks
• 1/2 Cup - frozen Edamame beans
• 1 Cup - 1/2 inch size cubes of firm tofu -lightly marinate with salt. (I used Nature's soy firm Tofu)
• 1 medium size onion - finely chopped
• 2 small green chilies - finely chopped
• 1.5 inch piece of ginger - finely minced
• 10-12 curry leaves
• 3/4 cup finely chopped cilantro (Hara dhania)
• 1 T.spoon oil

Cooking Process :-

1. Heat 1 teaspoon oil in a small saute pan. Add 5-6 curry leaves, sizzle for 15 seconds. Add chopped onions, minced ginger and  chopped green chilies - saute over high heat stirring frequently for 5-6 minutes until onions turn soft. 
2. Add green peppers/ Capsicum - saute over medium heat for about 4-5 minutes. Now add broccoli  and edamame beans, throw in remaining curry leaves, sprinkle salt and continue sauteing for 3-4 minutes. Stir at regular interval. If pan gets dry, sprinkle one or two tablespoons water. 
3. Now add tofu cubes, gently mix with veggies. Cook for 2-3 minutes more or until veggies reach cooked texture of your satisfaction.
4. Garnish with fresh chopped cilantro. Serve with rice and roti or pour some salad dressing and enjoy as stir Fried veggie salad.

Healthy Green Stir fried Indian subzi

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Mix Vegetable Subji / Stir fry with Mushrooms, Red radish, Green beans and Green Peas - Flavored with Home made Spice Blend.

Weekend subji is cooked with more relaxed mood and healthier approach. In a fridge I  had a pack of fresh mushrooms, red radishes and green beans. I decided to make mix vegetable subji with freshly ground mild spice blend. This is my first recipe post for year 2012. Looking forward to share variety of recipes this year and at the same time few unpublished recipes/ nature related posts will be published with back date. I am thankful to all my followers, readers and unknown souls who visit through search engine results. Wishing you all a wonderful Happy and Healthy new year. 

Ingredients :-

• 2 cup green beans - cut into french style
• 1 cup Red radish - sliced in round shapes
• 1/2  cup Red radish - chopped in small pieces
• 10-12 mushrooms 
• 3/4 Cup frozen green peas
• 1 onion medium size - sliced lengthwise
• 1.5 inch piece of ginger - coarsely crushed.
• 3-5 green chillies - finely chopped
• 1/2 T.spoon - turmeric powder
• 1 cup - fresh chopped cilantro

Spice blend :-

• 1 Tb.spoon - corrainder seeds
• 1 Teaspoon - fennel seeds
• 1/2 Teaspoon - shahijeera
• 1 Bay leaf - tiny 1-inch long
• 2 cloves
• 1 cardamom

Put all above spices into small grinder jar and grind to a fine powder.

Fresh Mushrooms, Red radish and Green beans

Everyday Indian meal - Bhaji Poli (vegetable stir fry and Roti)

Method to Cook Mix subji / Indian style Mix Vegetable Stir Fry

1. Slice off both the ends of red radishes. Make thin round slices and partly cut into pieces. I used around 8-10 red radishes. Refer *[Pic-A]. Cut Green beans in french style. Cut each mushroom into 2 or 4 pieces depending on the size.
2. Crush ginger and green chilies into coarse dry mixture.
3. Heat 1 tablespoon oil in a heavy bottomed saute pan, add sliced onions - stir fry for 6-7 minutes on a medium heat. Add ginger+green chili mixture, saute for one minute. Now add 1/2 teaspoon turmeric powder, spice blend, save 1 teaspoon for later step. Mix and saute for 2-3 minutes on medium low heat. Sprinkle water if mixture gets too dry.
4. Now add green beans and  chopped pieces of red radish *[Pic-A] (round slices to be added later) mix well with onion-spice mixture, sprinkle very little salt -  stir fry on high heat for 2-3 minutes. Reduce heat to medium, add half a cup water, cover with lid and simmer for 6-7 minutes. Stir at some interval.
5. Add mushrooms and red radish round slices,*[Pic-B] some more salt, 1 teaspoon reserved spice blend and few chopped cilantro leaves. Stir to combine all, saute for 3-4 minutes. Add 1/4  cup water. Cover the lid and cook for 4-5 minutes over medium heat. Make sure there is enough moisture in the saute pan, stir at some interval.
6. Lastly add 3/4  cup frozen green peas, Mix and cook on low heat without lid for 3-4 minutes. Once green peas are tender and excess water has evaporated, shut off the heat. Sprinkle and mix remaining chopped cilantro. Serve hot with rice and chapati/roti.

[Pic-A]

[Pic-B]

[Pic-C]

Sabji with extra  thick rolled roti.

Mushroom  sabzi with green beans, red radish & Matar.

Oven Broiled / Roasted Bitter Melon stir fry for a chilly autumn weather / Karela subzi.

Yesterday I cooked Bitter melon stir fry with some twist from regular cooking method. I used  two different  cooking methods, that is - use of oven  and  stove, two cooking steps and later combined results of both cooking processes. Karela subzi / bitter melon stir fry was more tastier than stove top method.  If you don't like bitter melon, do make  an effort to develop liking because bitter melon is one of the best herbal remedy for diabetic management. It contains lot of nutrients and medicinal benefits. This is healthy stir fry to enjoy during chilly autumn days.

Last two weeks we are enjoying extra warm summer like weather around Triangle  but today  (Friday 18th November) early morning temperatures dropped below 30F,  it was frosty morning, frost was formed on the lawn and ground,  it froze water from the pot saucers. Last few days  birds were frequenting those water filled pot saucers to quench their thirst.  Please scroll down to enjoy  this   simple moment of winter scenery.

Ingredients :-

• 1.5 lb Bitter gourd (6-7 medium size bitter melon/ karela/ pavakka/ Kaipakka/ Hagalkai, Karle)
• 1 extra large sweet onion - partly cut lengthwise and partly chop finely. (yield 2.5 cups) I used sweet onion from RealSweet  brand produced by Shuman Produce,Inc.
• 5-6 sprigs of curry leaves
• 4-5 Green chilies thinly slit lengthwise
• 1 T.spoon - heaped turmeric powder
• 1 T.spoon - vinegar (I used white wine vinegar)
• 1 T.spoon Garam masala ( I used 1/2 tsp garam and 1/2 tsp Goda masala, use your choice of masala blend)
• 1 Tb.spoon oil + some more to spray over bitter gourd.
• 1 Cup - finely chopped fresh cilantro for garnish

Method of Preparing oven broiled bitter melon Stir fry

1. Wash Bitter gourd, pat dry. Chop both ends, make one lengthwise center cut - remove all hard formed seeds, if seeds are tender then just leave it. Make 4-5 lengthwise strips in each half portion, cut 1 inch long strips. For more ease you can make one horizontal cut. You can cut into disc shape too. Thinly slit green chilies - mix with bitter melon strips.
2. Set oven on high broil setting. Place upper rack 8-10 inches away from upper coil. Arrange  all Karela strips evenly in a single layer in the baking pan. Spray oil, sprinkle some sea salt. Toss several times to coat bitter gourd pieces with oil and salt. Position tray in the center and close oven door.
3. Broil bitter gourd 15 to 20 minutes, turning-stirring  them  2-3 times  during broiling. I broiled until edges turned crisp but inside was still moist. You may increase broiling time If you need extra crispy Karela texture.
4. While bitter melons are broiling in the oven, heat  1 tablespoon  oil in a medium sauce pan over medium heat. Drop one single curry leaf, check if it sizzles with splashing noise. Carefully throw in half the quantity of curry leaves, stay back because they splash oil, allow to sizzle for 20-25 seconds and drain them on paper towel. Do this in two or three batches, depending on size of your saute pan. Curry leaves will turn bright green and crisp.
5. In the same saute pan add chopped / sliced onions - saute on medium heat until they soften and few partially turn slight brown.I choose to use sweet onions to bring natural sweet taste. For more sweet taste sprinkle sugar or brown sugar while baking bitter melon.
6. Add 1 teaspoon vinegar, 1/2 teaspoon garam masala, 1/2 teaspoon goda masala, turmeric powder, little salt. Stir and saute for one minute. Shut off the heat, allow to cool down.
7. Take out Karela baking tray from oven, Mix onion mixture gently with baked bitter melon. First do with wooden spoon and later use fingers and coat evenly over karela pieces. Now add crisp curry leaves, mix well and return baking tray back to oven. Set oven back to low broil setting and broil for another 7-8 minutes. shut off the heat and let it sit inside the oven for another 10 minutes. Before serving with roti / rice garnish with fresh chopped cilantro. Enjoy and stay fit in winter.

Ready to get out of oven.

Karele ki subzi

Karlyachi Bhaji

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Unusual warmer temperatures in November brought many new

small birds around home in search of water.

Cute eastern Bluebird

Frosty morning froze water in the pot saucer.
Pictures taken around 8 am on 11/18/11