Aratikaaya Koora / Andhra Style Plantain Curry

(This was originally published on 3/18/2008.)

'Aratikaya' is plantain and 'koora' is curry in Telugu, a south Indian language. This aratikaya koora or plantain curry is a traditional version, common in the south Indian state of Andhra Pradesh. It is a simple and easy preparation, with a balance of sweet, sour and spicy flavors. The souring agent used here can be lime / lemon juice or tamarind puree and the sweetener added is usually jaggery. The flavors should be subtle and well balanced for the curry to taste delicious. The preparation is meant to be dry and usually served with  hot rice and ghee. 

 

Ingredients needed: 

2 cups peeled and cubed plantain

A pinch of turmeric powder

1.5 tbsp. oil 

1 tsp mustard seeds

1 tsp split chickpeas / chana dal

1 tsp. skinned black gram / urad dal

A sprig of curry leaves

A pinch of ground asafoetida

1/4 cup fresh / frozen shredded coconut

Salt to taste

Chili powder to taste (I added about 3/4 tsp.) 

1 tbsp. jaggery or to taste

Lemon / lime juice to taste (I added about 1.5 tsp juice.)

Directions:

1. Peel the skin of plantains, quarter lengthwise and chop into small cubes. Add plantain and turmeric to a bowl and add enough water to cover them.

2. Pressure cook the plantain cubes for 3 whistles. Alternatively, put the cubes in a pot and add enough water so that the cubes are well immersed in water. Cook till the cubes are done. When done, you must be able to mash the cubes with the back of a spoon. Drain the water saving a tbsp. or two if needed in case.

* Thaw the coconut in microwave if using frozen coconut.

3. Heat oil in a pan / kadai and add mustard seeds, split chickpeas and black gram. When the lentils start to turn slightly reddish, add curry leaves and asafoetida and stir.

4. Next add the cooked and drained plantain cubes, coconut, chili powder, jaggery and salt. (Now is the time to add tamarind pulp if it is being used instead of lemon). Mash the plantain lightly and and mix well to combine. Taste and adjust the quantities of seasonings if needed. Add a few tbsp. of water saved from cooking plantain / water if the curry appears dry.

* Cook for a couple of minutes and turn off the stove.

* Add lemon juice / lime juice at the end and stir well.

* Serve it warm with steamed rice and ghee.

This post is an entry for Blogging Marathon under the theme 'Regional Side dishes'. Check the link to find out what other marathoners are cooking.

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Bengali Niramish Thaali ~ Uchche Bhaja / Bengali Bitter Gourd Fry

A 'Niramish' thaali is a Bengali veg thaali that is prepared adding no onion or garlic and with minimal usage of spices. In short, it is what is called a satvik thaali in other parts of India. I may have gone overboard and added an extra dish or two in my everyday thaalis that I have been posting for the past three days. However  Bengali cuisine is the only one that has a traditionally developed multi course tradition, among the regional cuisines of India that is similar in structure to French cuisine. A traditional, every day meal platter in Bengal would look somewhat  like this though it may not be a true replica. Of course there would be fish / meat in a Bengali household if it is not a niramish thaali. 

A niche of vegetarian cooking seems to have evolved and thrived in spite of no one being a vegetarian in Bengal because of an unusual reason. The full glory of the vegetarian cooking and the credit seems to go to the high caste widows of the bygone era who had to live under various restrictions. Restrictions that were imposed on their lives in the guise of puritanical beliefs which did not apply for widowers. 

The widows were given full meal once a day and were forbidden from eating or cooking or for that matter even smelling fish, meat, garlic, or onion. Even the masoor dal which is a 'must have' dal for Bengalis, and expensive spices were strictly forbidden. Dairy products, nuts and dry fruits were scarce as well. Basically they had a 'pre and post' widowhood diets. They were relegated to a separate kitchen, had to rely on the meager supplies, taking the responsibility for the vegetarian part of the meal for the family. They had to relearn to come up with new set of meals even using the odds and ends and cheap spices as they no longer had access to their own kitchen or supplies. The silver lining of this plain misogyny has been that the taboos, the social and economic restrictions and the harsh dietary rules seem to have created a section of vegetarian cuisine with a wide range, and subtlety where nothing is wasted. 

1. Tomato chutney 2. Begun Basanthi 3. Kumror Chakka 4. Cholor Dal

I went through a lot of Bengali food posts and videos to get the gist below. I would have acquired some degree in the time I spent on researching regional cuisines of India for various thaalis. 😇 Coming to my thaali, I repeat, it is a platter that represents a traditional style every day meal that allows one to savor the six flavors / rasas. People nowadays however skip some courses in the daily grind. 

Daily meals are nutritionally balanced and makes use of vegetables extensively. The meal revolves around rice and the courses progress from lighter to richer and heavier. There would be fried breads served for special occasions. I have given a general glimpse of how the courses are served below. There is always a lemon wedge and green chili to go with the meal, a common feature in eastern parts of India. Pickles may be served as an accompaniment to dal / lentil dish and a papad with chutney.

My menu had rice with lemon, green chili and the following courses.
Ucche bhaja -  Fried bitter gourd slices
Cholor dal - Split chickpea dal
Jhurjhura aloo - Fried potato juliennes
Kumror chakka - Pumpkin and potato curry
Begun basanthi - Eggplant in yogurt and mustard gravy
Tamatar Chaatni - Tomato chutney
Rajbhog for dessert

1. A bitter (side) dish 
Every day lunch starts on a bitter note, literally. Bengalis starting course is usually a bitter gourd or tender neem leaves preparation. This is true especially during summers. It is to cleanse one's internal system and palate before you dig into rich and complex food. Portions are usually tiny unless if it is the medley of vegetables called shukto. I served ucche bhaja aka bitter gourd fry which seemed more practical and easier. 

2. Dal 
There would be a savory dal which may again change seasonally and occasion wise. Masoor dal and moong dal are the commonly used dals in Bengal while surprisingly toor dal / pigeon peas which is common in south India is rarely used. Urad dal / skinned black gram is cooked when pairing with potato based side dishes. Cholar dal is reserved for special occasions and that is what I cooked which was one of the highlights of the platter if you ask me.

3. Bhaja / Bora - Fried vegetables / Vegetable fritters
The above dal would be paired with a bhaja or a bora which surely is a tempting combo. This section is irresistible even without the dal if you ask me. 😀 Vegetables are fried either plain (bhaja) or with a batter coating (bora). Even fish are fried this way.

Some choices for fried vegetables are potatoes, eggplants, parval, bitter gourds. And for the vegetable fritters / vegetable bhajias which are called bora, choices may be a beguni bora (eggplant fritter),  fulkopir bora (cauliflower fritter), posto r bora (poppy seeds fritters), narkeler bora (coconut fritters), cilantro fritters and so on. I had jhurjhura aloo, crisply fried potato for this course.

Ucche bhaja (Bitter gourd Fry) and Jhurjhura aloo (Deep fried potato juliennes)

4. A vegetarian side dish 

It can be a dry one or one with gravy prepared using seasonal vegetables. Torkari, dalna, ghontos, labra fall under this category. Sometimes the vegetable preparations may have pieces of fish as well. I made kumror chakka - a potato, pumpkin and black chickpeas curry that is mildly spiced.

5. Rich gravy curry

This is the main course where usually Bengalis serve a non vegetarian curry prepared with fish / other sea food / meat at this point. It would be a gravy dish for vegetarians like dhokar dalna (gravy with lentil cakes), chanar dalna (cottage cheese and potatoes) which is I am assuming should be a protein alternative to meat counterpart. 

I found a yogurt - mustard based curry called begun basanthi suitable for this course. The mustard overpowers the taste department and we thought it is an acquired taste. 

6. Chaatni / Chutney

Chaatni / tak / tok, is typically a sweet and tangy chutney that is served almost at the end of the meal and is almost always made fresh. Bengalis don't eat chutneys at the beginning of the meal or even as a dip or relish.They eat it just after they finish eating the fish / meat course and right before the dessert, just to ease from one course to another. Tomato chutney in winter and green mango one in summer are popular. Some of the other chutneys are pineapple chutney and raw papaya chutney called plastic chutney, and ones made with fish. I made the one with tomato, raisins and dried mango. 

7. Doi / Misthti - Yogurt / Dessert
The meal ends usually with a serving of yogurt or sometimes a sweet dish. We had rajbhog.

I am going to post the recipes for the dishes presented in this platter in the near feature. Tomato chutney recipe has been already posted here. The below recipe is for uchche bhaja aka bitter gourd fry. Uchche are a local variety of bitter gourds in Bengal which are smaller in size than regular bitter gourds. This is a simple fry where bitter gourd slices are fried until crisp in mustard oil. Or one can use oil of their choice to fry.

Directions for pan frying:
1. Rinse and dry the bitter gourds. Chop off the ends and cut them into thin slices. Soak them in water for about 10 to 15 minutes and drain the water. Or smear them with salt and turmeric and let them sit for about 15 minutes.

2. Heat mustard oil in a thick bottomed pan until smoking point. You may use around 3 - 4 tbsp. oil for about a cup of vegetable slices.

3. Fry them on medium heat until they turn golden brown, flipping them in between. Sprinkle a pinch of turmeric powder, salt and chili powder as needed. Stir to combine, cook for about 30 seconds and turn off the stove.

4.  Serve warm with rice.

I air fried the bitter gourds instead of frying. I used slices from 4 bitter gourds,and followed step 1 from above. I lightly patted them dry and brushed with a tsp. of oil and sprinkled salt over them. I air fried them at 370 deg F until almost done. Finally lightly brushed again with oil, sprinkled a pinch turmeric and chili powder over them and shook them to uniformly coat the chili. I put them back and air fried for a minute or so. Guilt free, crisp bitter gourd fry was ready to go.

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Beetroot & Beans Curry

When our state became the second one in US to issue a 'stay at home ' order, I thought now I am going to have plenty of time on my hands. I don't even know why the thought crossed my mind since as a stay at home mom, my life seems to be under a perpetual quarantine as half of our family are not home most of the time and I wasn't planning to make any drastic changes to my current life style. Fast forward a month, I don't even know how the time has been running except that I get to sleep a tad more and I seem to spend more and more time in our kitchen. However the situation has presented an opportunity for the four of us to be under one roof after a long time, at a stretch. 

It turns out however that I was not able to cook anything new for the blog inspite of all the cooking I have been doing. My son hasn't spent this much of time at home in the past four years and my husband who is mostly away on weekdays has been enjoying his stay as well. All we are craving are simple home style Indian  meals with rice / roti, vegetables and lentil based dishes. This curry is a part of one such simple meal that is filling and nutritious. I have combined chopped beets and beans here. Feel free to substitute any other vegetables that you have on hand. You can omit one of these vegetables and replace it with carrots. Cabbage and green peas, potato with cauliflower or bell pepper or eggplant are some of the popular combos. Or can make a curry combining more vegetables like carrot, beans, chayote, potatoes and cabbage. It goes good with either plain rice and a dollop of ghee or rotis.

Ingredients:
1 cup peeled and chopped beetroot cubes
1 cup stringed and finely chopped beans
2 tsp. oil
1 tsp. split chickpeas / chana dal
1 tsp skinned black gram / urad dal
1 tsp. mustard seeds
1 tsp. cumin seeds
1/8 tsp. turmeric powder
1 sprig of curry leaves
1/4 - 1/2 cup of shredded fresh / frozen coconut
Salt to taste
Red chili powder to taste

Directions:
* Pressure cook the vegetables adding a little water, for 3 whistles.
* Heat oil in a pan and add split chick peas, black gram, mustard seeds and cumin seeds in that order. When the split chickpeas and black gram start to turn reddish, add turmeric and curry leaves. (If the vegetables are not pressure cooked, they can be added now along with the salt. Cover and cook on low flame, stirring in between until the vegetables are tender. A little water can be sprinkled in between if needed.)
* Saute once and add the cooked vegetables, coconut, salt and chili powder. (I add the water used to pressure cook the vegetables as well if it is little in quantity.)
* Mix the ingredients well once and taste to adjust any seasoning if needed. Cook on low flame for about 4 to 5 minutes or until all the water evaporates and turn off the stove.
* Serve it along with rice or rotis and any leftovers can be refrigerated.

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Kaddu ki Subzi / Pumpkin Curry

Recently I had tried a couple of versions of pumpkin curry, north Indian style. This is one of those and comes from the Benaras region. And of course this is not the only way a pumpkin aka kaddu ki subzi is prepared locally. All you need to make this quick, easy and delicious curry is pumpkin and spices from your pantry. The original recipe used not so ripe pumpkin as mine was and also included some potatoes that I have omitted. The orange hued pumpkin lends a sweetness to the curry here which can be of course balanced adjusting the quantities of chili powder and dry mango powder to the desired level. This is a great accompaniment to go along with Benarasi kachori and aloo. Trust me, this trio, a signature breakfast of the region makes a lip smacking meal anytime.  

Recipe source: Here

Ingredients:

1 tsp. mustard oil / sarson ka tel

1 tsp. mustard seeds / rai

1 tsp. cumin seeds / jeera

A pinch of fenugreek seeds / methi ke daane

1/4 tsp. fennel seeds / saunf

1 tbsp. ginger / adrak paste

A pinch of asafoetida / hing

1/4 to 1/2 tsp. turmeric powder / haldi

2 cups pumpkin / kaddu cubes with the skin on (I peeled the skin.)

Salt / namak to taste 

Chili powder / mirchi to taste

1 cup water

2 tsp. dried mango powder / aamchoor or as needed

2 tbsp. cilantro / mint leaves (optional)

Directions:

* Heat oil in a kadai / pan and add mustard, cumin seeds, fenugreek seeds and fennel seeds. When mustard seeds start to splutter, add ginger, asafoetida and stir well. 

* Add turmeric and pumpkin cubes to the pan and stir for minute. Add salt, chili powder and water to the pan. Cover and cook until done on medium flame. If the curry is prepared without potatoes, the curry is done in no time. 

* Finally add dry mango powder and mash the curry a little, if needed. Add chopped mint or cilantro leaves, if desired to make it more flavorsome.

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Batani Kobbari Koora / Peas - Coconut Curry

After the month long marathon of 'Indian Sweets and Snacks', today's post seems like an easy-peasy one, as my daughter used to say when she was young. Each post of the marathon ended up being quite lengthy even without planning to do so but I will keep it simple and quick for today. I am posting easy side dishes to go with rotis or rice for the next three days. The first one in the series is a  curry of fresh peas cooked in a coconut base.

I don't regularly make my side dishes with fresh green peas being the star ingredient and therefore was intrigued when I came across this recipe on a TV show and jotted it down. I eat peas but don't claim to be a fan. My mother probably is one in our family. She buys a large quantity of  fresh pea pods, and sits patiently separating the peas from the pods. She freezes them in a large box and uses them whenever needed. I on the other hand don't remember ever shelling a pea pod in my life. However to my defense, I have done my share of shelling avarekayi / hyacinth beans which really happens to be a chore. I buy frozen peas for the ease and the year long availability and randomly throw them in mixed vegetable dishes or breakfast dishes. 

The recipe however has been lying in my drafts folder for the past four years since I wasn't sure how it would turn out. I tried it today as it seemed a right one for this week's 'Easy side dishes' theme. It is a simple and easy preparation and uses Indian kitchen staples like onion, tomato and coconut and that too in small quantities. This is a recipe to try when one runs out of vegetables, given that one still has on hands these basic ingredients. The only changes I made to the recipe was using garam masala in place of cumin and coriander powders, adding a little milk at the end and changing the sequence of cooking steps. To be honest, this is one of those dishes I had zero expectations while noting it down and even while preparing it. However it ended up being a delicious side dish to eat with rotis, with sweet undertones of coconut and peas. I was planning to pass the recipe to my sister by the time I finished eating it. 😀

Below are some of the recipe links I posted with fresh green peas.
Green Pea Rice
Green Pas Fritters / Batani Vada
Matarchi Usal
Matar ka Paratha
Peas Pulao

Ingredients: Yield 3 - 4 servings
1 onion, finely chopped
1 tsp. ginger paste / minced ginger
1 tsp. green chili paste
1 tomato, finely chopped
2 pinches of turmeric powder
1/2 cup fresh coconut
Salt to taste
1 cup fresh / frozen peas
1 tsp. cumin powder
1 tsp. coriander powder
Cilantro to garnish

Directions:
* Heat oil and add chopped onion, ginger and green chili paste. Fry until onion turns pinkish / lightly browns depending upon whether red or white onions are used.
* Then add tomato and turmeric, cook until mushy. 
* Meanwhile, grind the coconut to a thick paste adding water as needed. Add the coconut paste, frozen / fresh peas, cumin powder, coriander powder, salt and a little water if needed. Let the mixture cook for about 5 minutes or as needed. Taste in between and see if the seasonings need any adjustment. I added a few tbsp. of fat free milk at the end.
* Garnish with cilantro.


This post is an entry for Blogging Marathon #105 under 'Everyday Easy Side Dishes' theme. Check what other marathoners are cooking, clicking at the link.

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Sweet Potato Fry (Air Fryer Version)

Here is a quick and guilt free sweet potato fry, Indian style. My recipe uses air fryer though sweet potato cubes can be fried even in a convection oven though it takes a little longer to roast. The fry is done traditionally in a kadai / saute pan and consumes extra oil than the quantity I used here. I don't go roasting the vegetable until it resembles sweet potato fries or until it is browned but just enough to be served as a curry, slightly crispy from outside and tender inside. Serve it warm as a part of Indian meal.

Ingredients:
1 big sized sweet potato (About 2 cups cubes)
Salt to taste
Red chili powder to taste (I used about 1 tsp. of less spicy powder.)
1.5 tsp. oil
Directions:
* Peel and cut sweet potato into cubes or small pieces.
* Add sweet potato cubes, salt and chili powder to  a bowl and toss well to coat. Add oil next and toss again so that the cubes are coated well with oil.
* Add them to the cooking pan of the fryer and cook according to the manual instructions. 
I set it at 400 deg F and toasted for 13 to 14 minutes, tossing the sweet potato cubes occasionally. (My Gourmia air fryer setting includes 3 minutes of preheating in the above mentioned cooking time. I am not sure but if there are air fryer models which require preheating before the addition of vegetables to the fryer, then the cooking time should be around 10 minutes.)

This goes to Blogging Marathon under 'Easy Dinner Recipes' Theme.



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Aloo Matar

Aloo matar falls under those North Indian style simple, basic  curries which can be served along with rotis / pooris / tortillas. This tempting curry uses the most humble vegetables found in any kitchen and very easy for a novice to try. One will end up with a lip smacking curry by combining the wholesome, filling potatoes, fresh peas and tart tomatoes along with garam masala, the signature spice mix of the region. The use of cumin seeds and cilantro further accentuates the North Indian style cooking, which is quite apart from the cuisine of South where mustard seeds and curry leaves are greatly cherished.

Ingredients needed:
2 potatoes - (about 3 cups after peeling and chopping into cubes)
1 onion - (about 1 cup chopped onion)
3 tomatoes - (2 cups chopped)
Fresh / frozen green peas - 1 cup
Salt - 1.5 tsp
Chili powder - 1 tsp
Garam masala - 1/2 tsp
Oil - 2 tbsp
Cumin seeds - 1 tsp
Turmeric powder - 1/8 tsp
Minced cilantro for garnish (optional)

The cooking part:
* Heat oil in a deep pan or kadai and add cumin seeds. When they sizzle and turn a few shades darker, add the turmeric powder and onion. Fry it on low flame. Add tomatoes and green peas when onion turns translucent. Then keep frying till the tomatoes turn into a mush. 
* Meanwhile, to speed up the process cook potatoes in a microwave adding water. They need to be tender still holding their shape and not mushy after cooking. (Or you can add potatoes along with tomatoes and cook adding water.)
* Then add the cooked potatoes, salt, chili powder, garam masala to the onion tomato mixture. Check the taste and add the spices if needed. At this point, a little quantity of water can be added, if gravy is preferred. Let it simmer for about five minutes and then turn off the stove. Garnish with cilantro and serve with rotis.

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