Bitter Gourd with Coconut Milk

I am told that today is a #SubziTarkariDin. I guess that means we should be concentrating on cooking and/or consuming vegetables today. The idea was lurking in my mind but was not able to zero onto something until this one.

The combination of Bitter Gourd and Coconut Milk is quite popular in the South and especially in #Kerala. I found Srilankans too love to combine them. I had no plans to get out today morning but I had to collect a packet of home made #PatharePrabu Sambhar Masala for future use. On the way back picked up these bitter gourds for my take on the subject.

Bitter Gourd with Coconut Milk

200 grams net - Bitter Gourd cut into roundels
2 Whole Red chillies
1 tsp lightly crushes Black Pepper corns
1 roughly chopped tomato
1 Chopped onion
1 tsp Mustard seeds
1 tsp Cumin seeds
1 tsp of Turmeric Powder for soaking the gourd pieces
1/4th Turmeric Powder for cooking
2 Tbsp of Tamarind water
1 tsp curry leaves powder
200 ml Coconut Milk
1 Tbsp of crumbled Jaggery
One Lime
Curry leaves

Soak the bitter ground roundels in Turmeric and salt water for a while
Discard the water
Sauté the gourds in a little bit of oil for a while and then set aside
Heat oil in a wok
Throw in onions and fry until light brown. Set aside.
In the same oil add the mustard seeds and cumin seeds, Black pepper corns and whole red chillies. Let the seeds splutter.
Add in the roughly chopped tomatoes and turmeric powder
Sauté for a couple of minutes
Lower the flame and add curry leaves powder.
Add the bitter gourd pieces, the onions, salt and a bit of hot water, and slow cook.Add tamarind water and Jaggery in between. Cook until done.
After a minute add the coconut milk.
Let the bubbles surface. Switch off and transfer.
Add the lime juice and garnish with curry leaves.
Serve hot with rice.

#Parsi #Vasanu

Last Friday a  Parsi colleague in office walked up to me and asked me for a dip recipe that needed cream cheese since apparently there was a demand from her son to make it. She made it over the weekend and the same was consumed in a 31st party and I was informed that it was a hit.

Today she quietly messaged through our office messenger that she would like to come over to give me something. Post my affirmation she came and handed me this that she had prepared. I am told it’s a Parsi routine winter preparation made of dry fruits, exotic seeds, ghee and many other ingredients. Did a search on the net and the list is never ending. (A sample list lifted from the net copy pasted below).

In Mumbai - a spice shop named Motilal Masalawala otherwise famous for their Mangal brand of readymade masalas also supply the Vasanu masala to numerous Parsi families. Bakhtawar sourced the mix and all other ingredients and she wanted me to do a tasting.

I carried this back home and it’s I would say is something like a fudge. It’s quite rich and intense and I am told is a winter speciality since it’s designed to produce heat and keep the body warm. The ingredients are full of vitamins, protein and other essential minerals and is a wholesome dessert.

I tasted a bit and the balance will consumed post dinner!!

What kind of goes into it is as follows. Don’t ask me to translate some of the ingredients.

1 1/2kg ghee
1/2kg char jaatna magaz
50g baval nu goonder (resin of the baval tree)
2 1/4kg sugar
500g ghau nu doodh
500g cummar kakri
400g dates
100g akhrot (walnut)
soak overnight in hot water, peel and chop and fry :
1/2 kg almonds
1/2 kg pistachio nuts, shelled
250 g charoli
powder individually:
250g dil (suva)
1/2 kg dried water chestnuts
450g lotus roots
25g dholi musli
10g punjabi salan
25g white pepper
100g gokhru
25g kali musli
50g pipri mool
50g saalam panjo
50g kajar kas
50g karlu batrisu
50g jabar jas
coarsely crush:
30g white cardamoms
3 nutmegs
25g vai varin
350g dry ginger
250g udad daal
25g chana dal
150g khus khus
250g singora
100g variali (saunf)
200g dry coconut

Pathare Prabhu - Experience on the double

   

History is intriguing and ever so when it is related to Food. This month I was exposed to the Pathare Prabhu cuisine which is not available commercially while it’s an integral part of Mumbai culture.  The Clan or community I am told were one of the original settlers in Mumbai. The Kolis belonged to Mumbai while the Prabhus arrived here. I was told that the origins could have been in Nepal and then they traversed all the way to Mumbai imbibing a variety of influences on the way be it Rajasthani or Gujarati.

Prabhu means Lord. Apparently King Ashvapati of ancient times of the Dvapara and Treta Yuga was cursed by Rishi Bhrigu that the empire and the people concerned would vanish from this earth. However the full effect of the curse was reduced when the King apologised profusely and the descendants went on to live (or still living) illustriously through Art, culture, education and government employment. The name Patare is derived from Patar – Letter writing in Marathi - and that’s what is chronicled by a lady named Helena Petrovna Blavatsky in her memoirs who had visited India in the 19^th century.

There is also this story about how the Peshwas used to dominate the Prabhus and under protest they imbibed food techniques that are absolutely different from the typical Maharashtrian Fare. Desiccated coconut is hardly used and instead coconut milk is prevalent. They have created/evolved some unique combination of spices like the Pathare Sambhar Masala and their own version of Methkut (combination of select pulses and other spices).

Yesterday I visited Soumitra Velkar’s house in Oshiwara for a heady meal while last week I visited the Vijaykars in Jogeshwari East.  Cooking surely differs from house to house and I will resist from making a direct comparison. The best part of their food is the light touch in everything that they craft and while the end products are extremely flavourful the alimentary canal is not tortured one bit.

The Vijaykar’s first:

Sunetra and Shreekant live in Gurgaon Delhi but the come down to Mumbai every quarter. They have been having these meets in their home so that we may savour some of their delights. I did not want to miss that opportunity.

The Menu and some close-ups:

I loved the Mutton Curry (Kalwan- Marathi) that interestingly they love to have with Chapatis. I could not resist having rice with it. The sesame seed coated fresh Rawas fry compelled me to request for a repeat. I liked the Gode Keri. The Karandiche Lonache (spicy picked masala with shrimps) was brilliant and so were ripe jackfruit fritters which was a new to me.

The Pomphret curry was very light and I guess the Vijaykar’s have their own interpretation of the Bhujane (where garlic, turmeric, onions and other optional spices are mashed with the fingers to a smooth paste for making the curry).

Their quiet, quaint home is a peaceful place to enjoy food comfortably. I think you should try them for their fare.

The second was at Soumitra Velkar’s residence yesterday and I was plain and simply overwhelmed. The PPs are typically inclined towards non vegetarian fare and Soumitra was the torch bearer of this practice.

We were greeted with the Kokum Sherbet that was spiked with Vodka to prepare us for the goodies ahead. The first to arrive was the Pangoji (prawn fritters) that was gobbled up quickly. This was followed with the typical Bombil Fry while I fell in the love with the third item. The Mutton mince filling Shingdya (sounds familiar with our Bengali Shingara but is shaped like a Karanji or our Bengali Puli Pithe). The Ghol fish fry had to be repeated thrice!!The prawn tomato chutney and the prawn pickle were splendid accompaniments.

The first item at the dinner table was an impromptu grape salad with simple coriander, green chillies and rock salt. It was a good start before Mutton Gode with pav was served. The “oh so soft” mutton was in this delectable gravy and I did show my weakness in having some rice with it. We make a Fish Bone curries of Bhetki in Bengal and I was not unfamiliar to the concept of Kaata Bhujana. The Bhujane or Bhujana was taken to a spiral upward level of pleasure by Soumitra using the bones of Ghol Fish... It was pure delight to sit at the dining table and expected to break open the bone for the soft marrow. It felt just like home.

The Bombil Methkut (another spice mix curry) and the Kolambi(prawn) Khadkhala were the next two arrivals and all the sensory organs were totally engrossed with the items. The meaning of Khadkhala is apparently the sound of shells rubbing against each other in the wok. So technically we could have a crab Khadkhala too. Once the photography session was over I finally gave up the spoon and started using my Bong hands.

 

We ended with Kharvas (a colstrum based pudding if you like) and I could not help having two portions of the fantastic creation by Soumitra.

Since the location was near, I walked back home with a delightful feeling. As I write this today, I feel like going back to his house and demand for the leftovers!!

 The motley group at Soumitra's house:

Aloo Keema Kaleji

Aloo Keema Kaleji

Aloo Keema Kaleji

There is no end to variations that one can experiment with when three of the prime ingredients like baby potatoes, Minced mutton and Liver get together. The idea was to keep it simple while providing a different flavour for the taste buds. The result was grade A and this goes well with Indian Breads though with a Bengali background I must say that this goes well with rice too.

Ingredients:

1.5 kilos Mutton Mince Hand Made and not too fine
300 grams Liver
2 tsp Saunf
1.5 tsp Whole Cumin
30-35 crushed Garlic Cloves
2 Tbsp Coarsely ground red chillies
1 Tbsp Yellow Chilly Powder
2 Tbsp Black Pepper coarsely ground
2 Tbsp Garlic Paste
1 Tbsp Ginger paste
2 Tbsp Tomato Puree
3 medium onions chopped
300 grams baby potatoes
Salt
Mustard Oil
Ghee

Boil the potatoes with salt, discard the skin and set aside
Heat a bit of Oil
Fry the liver for a minute or two, drain and set aside (discard the oil)
Heat fresh oil
Add the Saunf and Cumin and let them splutter
Add the onions and fry them almost until golden brown
Add the garlic and the black pepper and sauté for 20 seconds
Add the pastes and the purée and stir until the moisture dries up
Add the mince and the chilly powders
Give it a good stir and then allow the moisture to evaporate (stir once in a while)
Sauté for for 2-3 minutes until the colour is kind of rich
Add salt and just enough water, bring to a boil and then cover and cook on low until three fourths done.
Add the liver and mix well.
Cook until done. Add the potatoes, mix well and allow it to simmer for a minute more. Add hot liquid ghee!!
Garnish with Coriander leaves if you like.

Junglee Bater (Quail)

 

Junglee Bater(Quail)

 

My mom used to be a mistress of shortcuts but without compromising on the flavours of the dishes she used to produce. On the contrary her production used to be an enhancement of the original. Many a time we used to visit various jungles due to my father’s official sojourns. Typically the dak bungalow Khansama (Cook) use to prepare dinner or lunch but on some occasions my mom used to take over the kitchen. 

 

In fact I remember when we used to go for these trips there was one basket in the Jonga(Nissan manufactured army vehicle) full of ration to last the trip!! Country chicken were easy to procure and she used to make this dry dish with it. Much later this was a daily affair at home since my nephew’s dinner wouldn’t be complete without it.

 

Bater (Quail) is easily available in Mumbai and I thought of tweaking my Mom’s process to make this with the bird. A Sunday afternoon well spent!!

 

4 whole Quails

200 grams whole shallots

30 whole garlic cloves

10 whole red chillies

1 Tbs crushed black peppercorns 

Salt

Curry leaves

3 potatoes with skin cut into wedges

Ghee (no compromise on quantity since no water will be used)

 

Steam the potatoes until three fourth done and set aside

Heat ghee in a kadai 

Add the shallots and garlic and stir fry for 30 seconds

Add the curry leaves  and once they are blistered add the whole quails

Stir and add chillies, pepper and salt.

Sauté on high for a minute and then cover and cook.

Give it a occasional stir.

Once the protein is cooked add the potatoes

Stir carefully and then cook uncovered for another couple of minutes.

 

Have it with Jeera or plain  Rice or a Paratha or whatever you feel like. Squeeze some lime juice on it if you are inclined.