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1 medium size chopped in cubes Ghiya (aka Lauki/bottle gourd/Doodhi) 1 Onion (Chopped) 1 tsp. of Jeera/Cumin seeds 1 tsp. ginger (minced) 1 small can of diced tomatoes and 1 tsp. of tomato sauce or paste 1 tsp. of Red Chili powder 1 tsp. of Turmeric powder/haldi 1 tsp. of coriander powder/dhaniya powder Salt to taste cup of chopped Cilantro/dhaniya leaves Veg Oil

Directions 1. 2. 3. 4. Take non stick pan and add 3 tsp. of Veg Oil. Add cumin seeds. When cumin seeds splutter add onions and ginger. When onion turns golden brown add chopped ghiya and put the lid on for for atleast 5 minutes. 5. When Ghiya turn little bit softens add tomatoes and tomato sauce. 6. Add chili, turmeric and coriander powder. 7. Stir by adding 1 cup of water and simmer it for five more minutes. 8. Now add Salt. 9. Let Ghiya to cook for five minutes. 10.Garnish with Coriander Leaves and serve with Hot Rotis or Parantha.

Karela Sabzi 500 gm. karela or bitter-gourd/melon. Buy fresh, tender and green looking ones 2-3 large onions, peeled 2 inch piece of ginger, peeled and grated or chopped small. 4-5 green chillies, finely chopped. You can also have a few green chillies whole. 3-4 tbsp. mustard oil. You can use more and drain off after cooking. 2 tsp. fennel seeds (sonf), thickly ground. 1 tsp. chilli powder, more if you like it hot. 1 tsp. turmeric powder 2 tsp. coriander powder 1 tsp. cumin powder Salt to taste 1 tbs. tamarind pulp*. You can use 2 tbs. of amchoor (dry mango powder) or kokum** powder or anar-dana powder (pomegranate seed) instead. In India, often pureed green mango flesh is used. *You can buy ready-made tamarind puree from Oriental grocers, much better than the dark coloured tamarind concentrate.It is just tamarind pulp with fibrous bits removed. You can make your own pulp, see notes To prepare the karela: 2.Scrape the rough skin off the karelas gently. You don't need to do this in Chinese karelas. 3.Top and tail and slice into 1/2-1 cm. thick slices. Sprinkle with salt and keep aside for 1-2 hours, to draw out the bitter water. Then wash and drain well. 4.Slice onions thickly. They should be roughly same in volume as sliced karelas. 5.Heat oil. Add ginger and fry for a minute. 6.Add karela slices, green chillies and onions. Stir fry for 10 minutes or so. 7.Add all the spices and salt. Cook on medium heat, stirring from time to time. 8.When tender, add tamarind pulp and continue to stir-fry, until all water is evaporated and oil begins to separate. Onions and karelas should look browned. Half cooked karelas are quite bitter. 9.Serve hot or cold, as part of an Indian meal.

Arbi sabzi
Ingredients: 1/4 kg chamadumpalu/taro root/arbi, wash, peel and quarter each root 1 onion, finely chopped 2 tomatoes, finely chopped 2-3 green chillis, slit lengthwise 10-12 curry leaves 1 tsp red chilli pwd (adjust) 1 tsp coriander pwd 1/4 tsp turmeric pwd 1 tsp grated jaggery or sugar small lemon sized tamarind, extract pulp salt to taste coriander leaves for garnish (optional) 1 1/2 tbsps oil For poppu/tempering/tadka: 1/2 tsp mustard seeds big pinch methi seeds/menthulu/fenugreek seeds few curry leaves 1 Heat oil in a pan. Add mustard seeds and let them pop, add methi and curry leaves toss for a half a minute till the flavors come out and take care not to burn them. 2 Add the chopped onions and green chillis and saute for a minute. Add the taro root pieces and salt and combine. Cook for 10-12 mts or till the onions and taro root are lightly browned. 3 Add chilli pwd, coriander pwd and turmeric pwd and combine well. Add the chopped tomatoes and cook further for another 4-5 mts. 4 Add the grated jaggery and tamarind pulp along with approx three cups of water. Bring to a boil and reduce flame and cover with lid. Let it cook for 8-10 mts till the gravy thickens slightly. Remember, pulusu is a gravy dish and should be of a slightly watery consistency. 5 Once cooked, garnish with coriander leaves and serve hot with steamed rice.

SUKHI ARBI KI SABZI Colocassia cooked in fresh indian spices Preparation Time : 10-15 minutes Cooking Time : 15-20 minutes Servings : 4 INGREDIENTS Colocassia (arbi) 500 grams Fresh coriander leaves 1/2 small bunch Green chillies 2 Oil 4 tablespoons Carom seeds (ajwain) 1/2 teaspoon Turmeric powder 1/2 teaspoon Coriander powder 2 teaspoon Red chilli powder 1 teaspoon Dry mango powder (amchur) 1 teaspoon Salt to taste Lemon 1 METHOD Wash and boil arbi. Peel and press between palms. Clean, wash and chop coriander leaves. Remove stems, wash and chop green chillies.Heat oil, add ajwain, chopped green chillies and the pressed arbi. Add turmeric powder, coriander powder, red chilli powder, amchur powder and mix well. Reduce heat, cover and cook for five minutes. Add salt, juice of lemon and mix. Add chopped coriander leaves. Remove from heat and keep it covered for a while before serving.

SABUDANA AUR ALOO KI TIKKI Potatoes and sago combined to make these tiikis - ideal for fast Preparation Time : 30-40 minutes Cooking Time : 10-15 minutes Servings : 4 INGREDIENTS Sago (sabudana), soaked - 2 cups Potatoes, boiled and mashed - 3 medium Rock salt (sendha namak) - to taste Roasted peanuts, crushed - 1/2 cup Sesame seeds (til), roasted - 1 tablespoon Green chilli-ginger paste - 1 teaspoon Arrowroot powder - 2 tablespoons Oil - to deep fry METHOD Place the mashed potatoes in a bowl. Add rock salt, peanuts, sesame seeds, green chilli- ginger paste and one cup sabudana and mix well. Add arrowroot powder and mix. Place the remaining sabudana in a plate. Take some of the mixture and roll into a ball. Place the ball over the sabudana in the plate and press lightly into a tikki. Heat sufficient oil in a kadai and deep fry the tikkis till crisp and golden brown. Drain on absorbent paper and serve hot.

DAHI WADA A popular starter deep-fried urad dal dumplings served dunked in yogurt topped with sweet tamarind chutney Preparation Time : 2-4 hours Cooking Time : 10-15 minutes Servings : 4 INGREDIENTS Split black gram skinless (dhuli urad dal) - 1 cup Salt - to taste Asafoetida - a pinch Cumin seeds - 1 teaspoon Oil - to deep fry TO SERVE Yogurt, whisked and chilled - 2 1/2 cups Black salt (kala namak) - 1/2 teaspoon Red chilli powder - 1 teaspoon Roasted cumin powder - 1 teaspoon Sweet tamarind chutney - 1/2 cup Fresh coriander leaves, chopped - 1/4 cup METHOD Soak dal for three to four hours. Drain and grind, using very little water, to a thick, coarse and fluffy batter. Add salt, asafoetida and cumin seeds and mix well with hands to make a well blended mixture.Heat sufficient oil in a kadai. Fry a small portion of the batter in hot oil to test if the batter holds well. Apply a little water on palm. Take a small portion of batter and pat lightly with damp fingers to flatten it. Gently put into hot oil. Repeat with remaining batter. Fry till wadas are golden brown. Drain and soak in cold water. Squeeze out wadas and arrange on a serving dish. Pour chilled yogurt over them and serve garnished with rock salt, red chilli powder, cumin powder, sweet tamarind chutney and chopped coriander leaves.