When I told my friend that I had made a Ridge gourd peel chutney, she asked me if I have ever tried making one with green tomatoes. Since I hadn’t , asked her for her recipe. There are a variety of ways that it can be made, but trying out the one suggested by her today. Thank you so much Simran Kaul Gangolli for this wonderful recipe. It is absolutely divine!
500 gms Green tomatoes
5 garlic cloves
7 green chillies
1 tsp Cumin seeds / jeera
5 tbsps grated coconut
2 tbsps Ghee/ clarified butter
1/2 tsp mustard
1/2 tsp Urad dal/Husked black gram dal
3 sprigs curry leaves
Wash and roughly chop the tomatoes and green chillies. . Take a tbsp of ghee in a pan. Drop in the Jeera, chopped green chillies, garlic cloves and the tomatoes in that order. Roast till the tomatoes lose their colour. Allow to cool. Grind the roasted ingredients with the grated coconut and salt to a smooth paste. Heat the remaining ghee. Drop in the mustard and after it splutters add the urad dal. Roast to a golden brown and then add the curry leaves. Toss. Drop the seasoning into the ground chutney. Mix thoroughly and serve with Rice, Roti or Dosa.
Sharing a Thali today of Chapati, Rice, Rasam, Runner Beans and Potato stir fry, Tomato and onion chutney, Cucumber Pachadi, Tender Mango pickle and fruits. The recipe links to all the items are given below.
Sharing a Thali today of Rice, Dalithoy, Ridge gourd and potato upkari, Ridge gourd peel cutney, Fresh pigeon Ambat, Curd, Tender Mango pickle and fruit. The recipe links to all the items are given below.
Fresh pigeon peas are in season. A variety of dishes are made when the season lasts and they are also peeled and stored away for use during the year. Posting a traditional Ambat from the Konkani cuisine today. It goes well with Rice, Roti, Bread or even with Dosa.
250 gms shelled Fresh pigeon peas/Toovar
1 large potato chopped into tiny cubes
3 large onions chopped fine
1/2 of a large coconut
6 roasted Guntur chillies
6 roasted Byadgi chillies
1heaped tsp tamarind paste
100 gms or 1 large fistful toor/arhar dal pressure cooked and churned
4 tbsps coconut oil
Pressure cook the potatoes, fresh pigeon peas and half of the chopped onion in a glass of water and some salt to two whistles. Grind together the grated coconut, roasted red chillies and tamarind to a smooth paste. Drop it into the cooked pigeon peas along with the churned Dal. Boil well. Adjust salt. Heat the coconut oil in a pan. Add the remaining chopped onions and roast to a rich brown. Drop them into the boiling Ambat. Allow to simmer for a couple if minutes. Cover and keep aside for about fifteen minutes for the flavours to infuse. Serve hot.
This is an easy and delicious pickle which can be made and consumed on the same day, though allowing it to mature for a couple of days adds to its taste and flavour. Tanuja Kate a good friend, has shared this recipe with me and though I tweaked the recipe a bit out of sheer lack of time, really delighted that it has turned out so well.
250 gms Carrot
2 inch piece of ginger
2 tbsps oil
1 heaped tsp mustard
25 seeds of Fenugreek /Methi
1tsp chilly powder
1/4 tsp Turmeric / Haldi
Juice of one lemon
Deskin the carrots, wash and pat dry. Slice into thin julliennes. Grate the ginger. Heat oil in a pan. Add the mustard seeds and after they splutter add the methi seeds. Toss and immediately drop in the carrot and ginger mixture. Saute for a couple of minutes. Add salt, chilly powder and turmeric powder. Saute again for another minute and then add the juice of lime. Mix thoroughly, switch off and keep aside.