Tindora Masala Curry in Sesame, Poppy and Peanut gravy

Today I was to cook Tindora but with restrictions of not using Onion, Ginger, Garlic. I don't wanted to cook simple stir-fried Tindora, so came up with this rich thick gravy based subzi of Tindora. I used minimum Garam Masala but generously added Sesame, Peanuts and poppy seeds.

Ingredients :-

• 40-50 Tindora - Slit each Tindora into two pieces by giving one center vertical cut .
• 2 Medium size Tomato - diced.
• 2 springs of curry leaves.
• One cup chopped fresh cilantro.
• 1 Tb.spoon brown sugar.
• 1 Tb.spoon oil (Additional for deep frying Tindora).
• 1/2 cup roasted peanuts - (make coarse powder)
• 1 T.spoon red chilli powder.
• 1 T.spoon Aamchur powder (optional)

Special Spice Blend :-

• 2 Tb.spoon Sesame
  
• 1 Tb.spoon Poppy Seeds
  
• 1 Tb.spoon dry Corriander Seeds
  
• 1 T.spoon Fennel Seeds
  
• 1 T.spoon Jeera
  
• 2 tiny Bay Leaf (1 inch long)
  
• 3-4 small pieces of Dagad Fool.
  
• 2 Cloves

A) Roast Sesame and poppy seeds together till one shade change. Let it cool.Grind to fine powder.

B) Gently roast rest all the spices on low flame till they release aroma. Let it cool. Grind to fine powder.

Method of Cooking :-

1. Deep fry Tindora by turning them in Kadhai few times (2-3 minutes each batch). As they wrinkle up, remove from oil and set on paper towel. Sprinkle some salt and massage over tindora. Pat excess oil by paper towel. Keep it aside. (You may boil tindora in microwave for 7-8 minutes)
2. Heat 1Tb.spoon oil in heavy bottom pan and add few curry leaves followed by diced tomatoes. Saute them on high heat for two minutes.
3. Add powdered spices and red chili powder - stir-fry for a minute.
4. Add deep fried Tindora and stir-fry for a minute. Let all spices get coated over Tindora. Let it stay two minutes on medium flames.
5. Now add powdered sesame and poppy seed, brown sugar, Aamchur power. Mix all well by stirring for a minute.
6. Add half cup water, add some more salt and close the lid. Let it cook on medium flames for 5-6 minutes. Keep checking at interval and stir.
   
7. Open the lid- Add roasted peanut powder, 1/4 cup water, remaining curry leaves little chopped cilantro and let it cook for 7-8 minutes on low flames. Here you may adjust gravy by adding little more water.
8. Add remaining chopped fresh cilantro and serve with roti or rice.
   

Garlic and Cilantro flavored Parwal Chutney in Mustard oil.

This is another version of earlier blogged Parval chutney recipe, the change is addition of  fresh Hara Dhania (cilantro) and  green chilies instead of dry red chillies. Garlic, mustard oil and fresh cilantro brings strong zesty taste to this simple Parval chutney. I am clearing old recipes from the folder, this chutney  was prepared in year 2009, publishing it today (30th December, 2015) under its original prepared date.

Garlic Cilantro flavored Parval Chutney.

Ingredients :-

• 15-20 - Parval /Potol/pointed gourd.(slightly cut out both the ends.)
  
• 6-7 - Whole garlic cloves.
• 4-5 - Green chillies. (reduce if prefer mild heat.)
• 1 Cup - chopped cilantro - tightly packed. (use tender stems and leaves.)
• 2 Tb.spoon  - mustard oil. + 1 T.spoon   to pan roast parval.
• 1 T.spoon - Aamchur / dry mango powder.

Parval Chutney Preparation Steps :-

1. Heat a  thick bottom pan/griddle, sprinkle 1 tsp mustard oil and place whole Parwal in the pan. (slice out both the ends of each parval.) Increase flames to high, stir-fry for 2-3 minutes. You can roast parval by slicing it length wise into two or four pieces.
2. Reduce the flames to low setting, cover pan with  lid. Roast  parval  for 10-15 minutes.Do check at intervals, flip them in the pan. Roast until charred in a few places with brown marks,  put off the gas and let them cool.
3. In a blender make a fine paste of  roasted Parval  without adding water. Keep it aside.
   
4. Combine  6-7 cloves of garlic,4-5 green chillies and one cup chopped cilantro in a small grinder jar, crush to coarse dry paste. Alternatively you can finely mince garlic,  finely chop cilantro and chillies using knife.
5. Heat 2 tbsp mustard oil in the same pan  over medium hot temperature, add coarse crushed mixture of  garlic,chilli and cilantro. Add salt and Stir for one minute.
6. Next add Parval paste, 1 tsp aamchur powder/ raw mango powder, saute for two  minutes over medium low heat, adjust salt level. Shut off the gas.
7. Transfer chutney into a bowl and enjoy with roti, rice or use as a sandwich spread. This can be served over cooked pasta or fresh green leafy salad.
   

Roasting whole parval in the pan.

 Green Chilies, Garlic cloves, Fresh Cilantro & roasted Parval

 

Step-6 - Adding parval paste to the sauteed garlic,chili,cilantro.

Bihari Style Parval Chutney

Parval is very uniquely textured vegetable with thick and rough skin. In USA, Parval is very expensive vegetable, sold for above 6$ per pound. Parval tastes great even with simplest stir fry style preparation. Try this vegetable to have change from same routine subzi cooking.

In rural parts of Bihar people make chutney with Parval. It is very simple to make and brings strong zesty pickle like taste with raw Garlic and mustard oil combination.

Ingredients:-

1. 15-20 Parval - slightly cut both ends.
2. 5-6 fresh garlic cloves.
3. 1 Tb.spoon Mustard oil.
4. 1 Tspoon Aamchur.
5. 4-5 whole Dry red chillies.
   

Preparation Method:-

1. Take thick bottom pan/griddle ... sprinkle little mustard oil and place 15-20 Parval in pan. Increase flames to high and stir-fry for 2-3 minutes.
2. Reduce the flames to low and put lid on the pan.Let parval roast for 10-15 minutes. Do check at intervals and turn individual parval in pan. They will get brown shade. Don't over burn them. Remove roasted parval from pan and keep aside to cool down.
   
3. In the same pan take 4-5 dry red chillies and roast to crisp.
4. Take blender Jar and add roasted parval, red chillies, garlic cloves, Aamchur and salt. Grind to fine paste. Add 1 Tb.spoon mustard oil at end and grind for few seconds. Bihari style zesty parval chutney is ready. Enjoy this chutney with rice & roti .Also use as sandwich spread.
   

Roast Parval in this manner

Chutney made with frozen Parval

Thakkali (Tomato) Curry - Kerala Style.

This is simple tomato curry cooked in Kerala style.I have used raw and ripe tomato.Raw tomato brings perfect sourness and together it makes curry more appealing and tasty.

Ingredients:-

• 1 large size ripe Tomato - cut in big chunks
• 1 large size raw Tomato - cut in big chunks
  
• 1 medium size onion cut in thin long length.
• 1 Tb.spoon cooking oil
• 1/2 T.spoon mustard seeds
• 2-3 whole dry red chillies.
• 1/4 T.spoon turmeric powder.
• 1 Tb.spoon corriander seeds.(make fine powder)
• 1 T.spoon Cumin.(make fine powder)
• 1 T.spoon red chilli powder.
• 2 cups grated fresh coconut(half medium size coconut) grind to fine paste.(Adjust water as per your need-Keep it thick...don't make too watery)
• 2 strands - Curry leaf.
  
• 1/2 cup chopped fresh cilantro.
  

Method Of Cooking:-

1) Heat 1 Tb.spoon cooking oil in pot.

2) Add 1/2 Tspoon mustard seeds. As they start to splutter wait for 15 seconds. Then add whole dry red chillies. Saute for 30 seconds.

3) Add cut onions.Saute for 2 minutes on medium flame.

4) Add cut tomatoes and one strand of curry leaf and salt. Mix well and cook for another 4-5 minutes on medium high flame. Keep stirring.

5)Add 1/4 Tspoon turmeric powder, powdered corriander and cumin, red chilli powder.

6) Add finely ground coconut paste.Stir all and let it cook for another 2-3 minutes. Add remaining strand of curry leaf. Garnish with cilantro and enjoy this Tomato curry with Rice or Roti.

Captured Cooking stages.....

Happy Vishu................

Let this be a delightful year, filled with Happiness,Prosperity & Good Health.

On the Vishu Day enjoyed this dinner.

• Rice and Olan (Winter melon and black eyed peas cooked in coconut gravy and yogurt)
• Green beans Thoran.
• Cabbage Thoran.
• Plantain & Tapioca subzi.
• Payasam made with Moong Dal & Barley.