Read 1,000 Indian Recipes Online
Authors: Neelam Batra
1,000 Indian Recipes (219 page)
1 large russet (or any) potato
1 pound (3 large) bitter melons
2 to 3 tablespoons vegetable oil
1
1
⁄
2
teaspoons
Bengali 5-Spices (Panch-Phoran)
or store-bought
2 tablespoons peeled minced fresh ginger
2 cups finely chopped tomatoes
1 to 3 fresh green chile peppers, such as serrano, minced with seeds
1
⁄
4
teaspoon ground turmeric
1
⁄
8
teaspoon ground asafoetida
1 teaspoon salt, or to taste
1
⁄
3
cup nonfat plain yogurt, whisked until smooth
1
⁄
2
cup finely chopped fresh cilantro, including soft stems
1 to 1
1
⁄
2
cups water
1.
Boil the potato in lightly salted water to cover until tender, 15 to 20 minutes. Meanwhile prepare the 5-spices. Then, drain the potato, let cool, then peel and cut into
1
⁄
2
-inch pieces.
2.
Make a long, 1-inch deep cut into one side of each bitter melon but don't split into 2 pieces. (The cut allows the flavors to penetrate inside.) Then cut each bitter melon into 2-inch pieces.
3.
Heat the oil in a large nonstick skillet over medium heat and add the 5-spices; they should sizzle upon contact with the hot oil. Quickly add the bitter melon pieces and cook, stirring, until golden brown on all sides, 10 minutes. Push the bitter melon pieces to one side of the pan, add the potato, and cook, stirring, until golden, about 4 minutes.
4.
Transfer the bitter melon and potato to a bowl. In the same cooking pan, add the ginger, tomatoes, green chile peppers, turmeric, asafoetida, and salt. Cook until most of the tomato juices evaporate, 2 to 3 minutes. Mix in the yogurt, a little at a time, stirring constantly to prevent it from curdling. Then add the water and bring to a boil over high heat.
5.
Add the bitter melon and potato, cover the pan, and bring to a boil again. Then reduce the heat to low, mix in the cilantro, and simmer, covered, about 10 minutes to blend the flavors. Transfer to a serving dish and serve hot.
Simple Turnip Curry
Rassae kae Shalgam
Makes 4 to 6 servings
Turnips cooked in a thin-sauced curry, without any onions or garlic, have a very mild taste, although this dish does have flavorful ingredients. This age-old lunch-time favorite among the older members of my family in India is a comfort food today, because it brings with it a whole lifetime of memories.
2 tablespoons peanut oil
1 teaspoon cumin seeds
1
1
⁄
2
pounds small turnips, cut into thin half-moons
1
1
⁄
2
tablespoons peeled minced fresh ginger
1 large tomato, finely chopped
1
⁄
2
teaspoon cayenne pepper, or to taste
1
⁄
4
teaspoon ground turmeric
1
⁄
2
teaspoon salt, or to taste
1
⁄
4
cup nonfat plain yogurt, whisked until smooth
2
1
⁄
2
cups water
2 teaspoons sugar
1
⁄
4
teaspoon garam masala
1.
Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the cumin seeds; they should sizzle upon contact with the hot oil. Quickly add the turnips and ginger, reduce the heat to medium-low, and cook, stirring, until golden, about 5 minutes.
2.
Add the tomato, cayenne pepper, turmeric, and salt, and cook until all the juices evaporate, about 3 minutes. Mix in the yogurt, stirring constantly to prevent it from curdling.
3.
Add the water and bring to a boil over high heat, then reduce the heat to medium, cover the pan, and cook until the turnips are very soft, about 10 minutes. Mix in the sugar, transfer to a serving dish, sprinkle the garam masala on top, and serve hot.
Curried Baby White Turnips with Turnip Greens
Chottae Shalgam ki Kari
Makes 4 to 6 servings
Snow white or purple and white, the tiny, delicate 1-inch turnips are a treat when eaten raw, along with their tender leaves. They are crunchy, sweet and mild tasting, and make a lovely addition to salads. When you cook them, all they need is a light sauce that enhances, rather than overpowers, their flavor.
If baby turnips aren't available, select the smallest turnips you can find and cut them into 1-inch pieces. I add turnip greens to the sauce, but if your turnips come without them, throw in some spinach or mustard greens.
2 to 3 tablespoons vegetable oil
1 teaspoon cumin seeds
1
⁄
2
teaspoon ajwain seeds
1 small sweet onion, such as Vidalia or Maui, finely chopped
1 tablespoon peeled minced fresh ginger
1 cup finely chopped turnip greens (or any other greens)
1
⁄
4
cup finely chopped fresh curry leaves
1 fresh green chile pepper, such as serrano, minced with seeds
1 large tomato, finely chopped
1 tablespoon ground coriander
1
⁄
2
teaspoon ground turmeric
1
⁄
2
teaspoon salt, or to taste
20 to 25 baby turnips (about 1 pound), stems and roots trimmed
1 cup water
1
⁄
4
cup finely chopped fresh cilantro, including soft stems
1
⁄
4
teaspoon garam masala
1.
Heat the oil in a large nonstick pan over medium-high heat and add the cumin and ajwain seeds; they should sizzle upon contact with the hot oil. Quickly add the onion and cook, stirring, over medium heat until browned, about 7 minutes.
2.
Add the ginger, turnip greens, curry leaves, and green chile pepper, and stir about 1 minute. Then add the tomato and cook until all the juices evaporate, about 5 minutes. Add the coriander, turmeric, and salt, then add the turnips and cook, stirring, another 5 minutes.
3.
Add the water, cover the pan, increase the heat to high, and bring to a boil. Reduce the heat to medium and simmer until the turnips are fork-tender and the sauce is medium-thick, 10 to 15 minutes. Transfer to a serving dish, mix in the cilantro, sprinkle the garam masala on top, and serve.
South Indian Pumpkin Curry with Split Pigeon Peas
Kaddu (Parangikkai) Kootu
Makes 4 to 6 servings
Kootu
is a
dal
(legume) and vegetable curry. My friend Rama, who lives in Bangalore, gave me this typical southern Indian recipe, which can be made with orange pumpkin or, if you find it, with white pumpkin and yams.
1
1
⁄
2
pounds pumpkin or butternut squash, peeled and cut into
1
⁄
2
-inch pieces
1
⁄
2
cup dried split pigeon peas (toor dal), sorted and washed in 3 to 4 changes of water
1
⁄
4
teaspoon ground turmeric
1
⁄
2
teaspoon salt, or to taste