Saim ki fali ki sabzi

Flattened beans with potatoes

Flattened beans with potatoes always reminds me of my mother’s cooking. She cooks the best sabzi of flattened beans with potatoes. In my childhood, we used to get fresh flattened beans (seim ki fali) from the kitchen garden itself. Have you ever noticed that if we pluck vegetables from the plant, then there is a fresh fragrance around it? Vegetables look so good and beautiful that you instantly want to cook them? Whereas, whenever I buy from the market (or online in the current situation), that enthusiasm is not there.

W are doing online shopping for all vegetables and fruits courtesy the pandemic . But for the last two weeks, could not see any variety in vegetables online. I got frustrated and my husband and I went out to buy in a traditional manner, to a brick-and-mortar store. It was sooo good to come out of the house, even though it  was only vegetable shopping. I bought so many and was lucky enough to get very nice flattened beans . They were very tender and seeds were also soft and raw. I didn’t want to keep them in the fridge and decided to cook them for lunch.

Flattened Beans with potatoes

Flattened beans, paired with potatoes, go very well with roti or parathas. As not many ingredients are required to prepare this sabzi, it makes it very easy to cook. If you like garlic, you can add crushed garlic in oil along with rai, hing and jeera. It gives wonderful flavor.

I also have a post on a Clustered Beans in the blog – if you are interested, can take a look…Gwar ki fali (cluster beans)

Ingredients:

Flattened beans 300 gms
Medium sized potatoes 2
Oil 3 tbsp
Coriander powder 2 tsp
Turmeric powder 1/4 tsp
Salt as per your taste
Red chili powder 1/2 tsp
Green chilies (chopped) 2
Water 4 tbsp
Salt as per your taste

Process:

Cut  both ends of flattened beans, chop them into small pieces and wash. Wash and cut potatoes too.

Wash , cut both the ends and chop flattened beans

Heat oil in a pan and crackle rai, hing and jeera. Add potatoes, mix them with oil and let them cook for a minute or two. Now, add chopped beans.

Cook potatoes for a minute or two..

Add flattened beans in potatoes..

Add all spices, mix everything well, add 2 tbsp water, cover the pan and let it cook on sim heat till potatoes and beans become tender.  In between, keep turning them upside-down for even cooking and if you feel that sabzi is sticking to the bottom, add 2 tbsp more water and cover it.

Add spices in potatoes and flattened beans

Flattened beans with potatoes is ready to go with roti or paratha.

Flattened Beans with potatoes

 
Pyaaz Vaale Bharva Karele

Pyaaz vaale bharva karele

Pyaaz vaale bharva karele, ek katori dahi aur garam – garam parathe bana kar koi khila de…bas, itni choti si ichha poori ho jaaye!!! (bitter gourd stuffed with onions, one bowl of curd along with hot parathe… that is all I ask!) I love pyaaz vaale bharva karele a lot. The only problem is that in Bangalore we don’t get those small sized bitter gourds so easily. This week when I was storing my vegetable deliveries in the fridge, I was pleasantly surprised to see that those small sized bitter gourds were delivered. Usually, once I finish my cooking for the day, I don’t go into the kitchen to cook anything else. But seeing those small sized karela I started chopping the onions. I wanted stuffed bitter gourd for lunch!!

Preparation is not a time consuming process if you are not peeling bitter gourd. Many people peel them and smear with salt and keep it like that for an hour or so and later wash it and continue with the rest of the process. This way a lot of the bitter taste gets washed away and probably those who don’t want to eat karela, might find it interesting to give this method a try.

Peeled karela

But my mother never cooked karela by peeling them – so I am also used to cooking them this way. Moreover, as I don’t want all the nutrients to be washed away, I never peel them.

There is one more post in the blog on karela  Karele ki Sabzi (bitter gourd)

Some more stuffed vegetables recipes :

Stuffed Chilies(Bharva Hari

Stuffed Green Masala Brinjal

Stuffed brinjal/eggplant/aubergines (Bharva baigan)

Stuffed Capsicum (bharva shimla mirch)

Stuffed Brinjals/Eggplant/Aubergines

Ingredients:

Small size bitter gourd 6
Medium sized onions 2Oil 4 tsp
Coriander powder 2 tbsp
Turmeric powder 1 tsp
Salt as per your taste
Coarsely grounded fennel seeds 1 tbsp
Red chilli powder 1 tsp
Dry mango powder 1+1/2 tsp
Oil 4 tbsp

Process:

Wash and cut bitter gourd vertically with a deep cut.

A vertical cut in bitter gourd

Chop onions fine.

Heat 2 tsp of oil in a pan and sauté chopped onions till they are transparent.

Add rest of the spices along with the remaining 2 tsp of oil.

Mix everything well and sauté this onion masala for 5 minutes on sim heat.

Onion masala for karela is ready!

Switch off heat after five minutes and when masala cools down, fill it into all the bitter gourds.

Bharva karele is ready to be cooked

Add remaining 4 tbsp oil in the pan along with karela. Cover the pan and let bitter gourd cook on sim heat till they become tender from all sides. In between, keep on turning them upside – down for even cooking.

Serve them with hot parathas, rotis or as a side dish for rice.

Pyaaz Vaale Bharva karele is ready!

 
Vrat ke aaloo-kasuri-methi

Vrat ke aaloo – methi

Vrat ke aaloo – methi ki sabzi is very easy to cook. As the spices added are mild, this vrat ke aaloo – methi (sabzi with potatoes and fenugreek leavesfor fasting days) is ideal for kids and those who are sensitive to spices. I don’t use white salt in food during some specific days of fasting. Sendha namak/pink salt/ rock salt is used to prepare savoury items. So, for this sabzi also I used sendha namak along with Homemade Kasuri Methi(dry fenugreek leaves) which gave such nice flavour to this that I didn’t miss hot spices.

If you don’t have dry kasuri methi leaves, use fresh fenugreek leaves by adding along with potatoes. As homemade kasuri methi leaves have strong flavour, use them wisely.

But in case if you are don’t like the taste of fenugreek leaves, omit them and continue the whole process with potatoes only. Dry crisp potatoes will be wonderful for your kiddo’s lunch box or else have them with hot pooris for lazy Sunday brunch!!! Your parents or grandparents would be happy to have this less spicy sabzi in their plate😊

Vrat ke aaloo-kasuri-methi

Ingredients:

Boiled potatoes 3

Kasuri methi  1 tbsp

Green chillies 2

Oil  2 tbsp

Jeera (cumin seeds) 1/2 tsp

Coriander powder 1+1/2 tsp

Sendha namak   as per your taste

Amchur  (dry mango powder)  1/4 tsp

Fresh coriander leaves 1 tsp

Process:

Boil and peel potatoes and heat oil in a pan and splatter jeera.

Boiled potatoes

Splatter jeera in oil

Mash potatoes in small pieces and add it the pan along with all spices  and  chopped green chillies. Cover it and let it cook for 10 minutes on sim flame.

Mashed potatoes along with spices

Keep stirring potatoes from time-to-time. Potatoes will start becoming crisp from the bottom and their colour will change. After 10 minutes, add kasuri methi, mix it well and again cook for a few more minutes. Just before serving, add finely chopped fresh coriander leaves.

Vrat ke aaloo-methi is ready! Continue reading “Vrat ke aaloo – methi”

 
Aaloo ki kachori

Aaloo ki kachori

Aaloo ki kachori reminds me very delicious food platter used to be prepared by my mother. Whenever at my parent’s house my maternal uncles used to visit us, my mother used to prepare proper UP (Uttar Pradesh) style food. There will be poori, dry potatoes veggie (which used to look like pickle because of extra oil and extra spices) one curry, curd with sugar or boondi ka raita and Aaloo ki kachori….. and sweets- that my uncles always used to bring, so mother never bothered to prepare.

This whole food served in steel thali (big size plate with edges) used to look so delicious that I always used to think that uncle’s visit should be more often 😋.

Among this whole platter my favorite used to be ‘aaloo ki kachori’. I have never tasted such wonderful kachori in any restaurant till now.

Aaloo ki kachori

Before marriage I had never attempted to prepare them independently. Actually I never dared to do, because I didn’t want to go through a disastrous attempt. But after marriage as we all do many experiments with food in kitchen, I too tried kachori. Taste was very good but a few of them tore and potato filling came out during frying.

Slowly over the years I continued making them and proudly can say that now I can fry every single kachori in perfect shape!!!!!!

Mother’s recipes and tips are always perfect despite the fact that they used to prepare everything with their guess work!!

For a few more snacks recipes you can check this link also… Snacks

Ingredients:

For preparing dough….

Wheat flour 2+1/2 cups
Salt 3/4 tsp
Carom seeds 1 tsp
Oil 2 +1/2 tbsp
Rava 1+1/2 tbsp (optional)
Water 1 cup +1/4 cup

Potato masala :

Boiled Potatoes
Dry mango powder, garam masala, salt, red chilli powder, asafoetida, chopped green chillies, finely chopped green coriander leaves(optional) and grated ginger(optional).

Oil, to fry

Tips :

  1.   We have to knead slightly loose dough than our regular chapati dough. Loose dough will be easy to roll with stuffed potato mix.
  2.    If you are feeling that the quantity of water is making dough very loose, then you can reduce some amount of water.
  3. Adding rava adds extra crunch to kachori  but if you don’t have, comfortably leave it.
  4.    Make sure that coriander leaves have no water in them, otherwise potato mix will be soggy and it will make rolling difficult. Also, mix will seep out while rolling and frying.
  5.   After boiling, keep potatoes in a strainer for some time so that all water drains out. Soggy boiled potatoes are not good for filling.
  6.   Do not prepare potato mixture 2-3 hours in advance. Salt in mixture will turn it soggy.
  7.   If you are preparing kachori first time, fry one kachori at a time, gain confidence and slowly you can do 2-3 at a time.

Process:

Take wheat flour, salt, carom seeds, rava in a broad pan to prepare the dough. Add oil and mix everything together.

IMG_20181125_081616962

Now start adding water to knead and prepare slightly loose dough. Cover it with a damp cloth and keep it aside.

dough for kachori is ready

Peel and mash potatoes and add all spices as per your taste along with chopped green chillies, coriander leaves and grated ginger. Mix everything together and potato mix is ready.

aaloo masala is ready for kachori

Start heating oil in a deep pan. During the time oil is getting hot we can start the preparation of filling and rolling kachori.

Take some amount of dough and prepare it like a smooth ball between your palms and roll it little bit with the help of rolling pin . If dough is sticky, use oil to grease your palms and at rolling surface.

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Now add small amount of potato mix on the slightly rolled dough.

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From the edges start collecting the dough with your fingers, bring it at the center, close it and pat it down lightly.

IMG_20181125_084516579

If required, again grease rolling surfer with oil and very gently roll stuffed dough carefully and evenly from all sides. Evenly rolled kachori will puff up nicely. Be careful that potato mix should not come out while rolling.

IMG_20181125_084757172.jpg

By now oil is hot enough for frying. Make sure that oil is not very hot  otherwise kachori will remain raw from inside. You can check the right temperature of oil by putting a tiny piece of dough in it. If it sinks in the bottom of the pan, oil is not hot enough to fry. If dough becomes brown immediately after adding into the oil , it’s too hot. With experience you will learn!!

Now gently slip kachori from the side of the pan and fry it by turning upside down gently a couple of times till it becomes brown and crisp.

deep fry aaloo ki kachori

aaloo ki kachori is ready!

Sometimes while frying kachori might open up and stuffing can seep out. It happens if you have rolled kachori very thin or it is overstuffed with potato mixture. Don’t panic, take out that damaged kachori and all that stuffing which is floating on oil with laddle and continue frying the rest of the kachoris.

Serve hot kachoris with your choice of chutney, sauce or dips!!

aaloo ki kachori

 

aaloo ki kachori

aaloo ki kachori

 

 

Stuffed Brinjals/Eggplant/Aubergine

Stuffed brinjals/eggplant/aubergine is one of those dishes from brinjal which is loved by all those members of your family who do not like this vegetable a lot. To make family members eat brinjals is a very difficult task. So stuff them with onions, their choice of spices, or roasted gram flour. Personally I love vegetables in stuffed form a lot. Stuffed form  just add on glamour in simple veggies! Try lady finger, bitter gourd, tinda or even tomatoes or chilies- all these vegetables tastes fantastic in stuffed form. Slowly I will be posting recipes for all these vegetables with stuffing in the blog. But till then you can check this recipe   Stuffed Chilies(Bharva Hari Mirch)

These stuffed eggplant can be served with plain paratha, roti or side dish for rice. This dish will enhance the flavor of your meal!!!
(Pardon the picture quality of ready stuffed brinjals, had guests in the house and I was feeling awkward to take pictures at the right frame.

Ingredients :

Small size brinjals
Oil
Spices : coriander powder, red chilli powder,turmeric powder  salt, a pinch of asafoetida (hing), garam masala, dry mango powder (amchoor), grinded fennel seeds(kuti hui sauf)

Process :

Wash and dry brinjals.

small size brinjals

Now collect all spices in a bowl and add one or two tsp oil in it and mix everything together.

masala for stuffed brinjals

Cut brinjal horizontally and vertically – But make sure not to cut all the way, that is from end-to-end.

cut brinjals horizontally and vertically

Fill in little quantity of spices mix in the gaps – both horizontally and vertically.

stuff brinjals horizontally and vertically

Heat one non stick or heavy bottomed  pan and pour 4-5 spoons of oil in it. Place all spices filled brinjals in it.

cook stuffed brinjals in a non stick pan

Reduce the heat to sim, cover the pan and let them cook on sim flame

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Keep on turning  brinjals upside down for even cooking till they become tender from all sides.

cook stuffed brinjals evenly from all sides

Serve with roti, nan, plain paratha or rice!

stuffed brinjals are ready!

stuffed brinjals are ready to be served!