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Monday, July 30, 2012

Kakharu saaga Bhaja ( Pumpkin leaves fry )















Cooking Time Required: 10-15 mins
Cost of Preparation: 25-30 Rupees

Ingredients: Kakharu saaga and dunka ( use only the tender tips, 3-4 cups ),  ridge gourd (chopped into small pieces, 1/2 cup), potato ( chopped into small pieces, 1/2 cups), pancha phutana ( 1/2 tsp ),  dry red chilli ( 2 nos), garlic cloves ( 5-6 nos ), oil ( 3 tsp), salt to taste.

Cooking: Heat the oil in a wok. Add the dry red chillis and pancha phutana. Allow to splutter.

Add all the vegetables and mix well. Cover with a lid and allow to cook till tender. ( Takes abt 7-8 mins)

Remove the lid and allow excess water to evaporate.

Add salt and mix. Add the crushed garlic flakes and remove the wok from the stove.

Serve hot with rice.

Saturday, July 28, 2012

Kakharu Dunka Raee ( Pumpkin leaves/stem curry)


















A delicious curry made with pumpkin leaves, stems and tendrils.


Cost of Preparation: 50-60 Rupees
Cooking Time Required: 30-35 mins


Ingredients: Chopped Kakharu dunka ( tender pumpkin stems, tendrils and leaves ) 4 cups, pumpkin ( 1/2 cup), potato ( 1/2 cup), colocassia/saru ( 1/3 cup ), brinjal ( 1/2 cup), tomato ( 1 cup ), ridge gourd ( 1/2 cup), pointed gourd/potola ( 1/2 cup), garlic pods ( 10-12 nos), red chilli ( 3-4 nos ), mustard seeds ( 2 tsp), cumin seeds ( 1 tsp), pancha phutana ( 1/2 tsp), oil ( 3 tsp), turmeric ( 1/4 tsp), salt to taste.

Preparation: Grind the mustard  seeds, cumin, 2 red chillis and 7-8 garlic pods into a fine paste.

Cooking: Heat the oil in a wok. Add the red chilli and pancha phutana. Allow to splutter.
Add all the chopped vegetables except for the pumpkin leaves and tomato. Add turmeric.

Stir fry the vegetables for 5-7 minutes. Add the pumpkin leaves and tomatoes and mix well. Sprinkle salt and cover with lid for 3-4 mins.

Add the mustard-cumin paste. Pour 1/2 to 1 cup water and cover with a lid.

Bring to a boil and allow to simmer for 10 minutes. ( If the veggies are still not done , pressure cook on a high flame for 2-3 mins. )

Crush and add the remaining garlic flakes just before removing the wok from the stove.

Serve hot with white rice.


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