How to Cook Indian (64 page)

2 tablespoons vegetable oil

1 medium bitter gourd, peeled and cut into ½-inch (1-cm)-thick rounds

1 medium radish, cut into 1-inch (2½-cm) sticks

2 drumstick vegetables (see page 588), peeled and cut into 1½-inch (4-cm) pieces (optional)

1 medium long eggplant, cut into 1-inch (2½-cm) sticks

2 medium potatoes, peeled and cut into 1-inch (2½-cm) sticks

2 medium green unripe bananas, peeled and cut into 1-inch (2½-cm) sticks

½ teaspoon ground turmeric

1 teaspoon fresh ginger paste (page 12)

1 teaspoon table salt

¼ teaspoon sugar

1. Put 1 teaspoon of the mustard seeds in a spice grinder, add 2 teaspoons water, and grind to a smooth paste.

2. Place a medium nonstick sauté pan over medium heat and add the oil. Add the bitter gourd and sauté for 5 to 6 minutes or until golden brown. Remove with a slotted spoon and set aside on a plate.

3. Add the remaining ¼ teaspoon mustard seeds to the hot oil remaining in the pan. When the seeds sputter, add the radish, drumsticks, eggplant, potatoes, and bananas, and sauté for 7 to 8 minutes or until light golden brown.

4. Add the turmeric, ginger paste, and salt, and sauté for 2 minutes. Add the bitter gourd and stir. Add the mustard-seed paste and sauté for 2 minutes.

5. Add 1 cup (200 ml) water and stir well. Add the sugar and stir. Cover and cook for 8 to 10 minutes or until the drumsticks are soft.

6. Serve hot.

Undhiyu

Mixed vegetables with dumplings

One of the most exotic vegetable medleys that Gujarati cuisine has to offer, this dish is made especially in winter when all the various beans are in season. It gets its name from the word
oondhu,
which means “upside down” in Gujarati. Traditionally, the vegetables were cooked in an earthenware pot placed upside down in a fire of fresh herbs and leaves. Feel free to substitute any other similar vegetables for the beans and yams. Serve with fresh
puris
(page 21).

Serves 4.

9 ounces (250 grams) small
surti papdi
(see Note)

½ cup (75 grams) green peas

2 pinches of baking soda

1½ teaspoons table salt

5 small eggplants

4 medium potatoes, halved

1 small purple yam, cut into ¾-inch (2-cm) cubes

1 small orange yam, cut into ¾-inch (2-cm) cubes

1 medium green banana, cut into ¾-inch (2-cm) cubes

1 cup (120 grams) grated fresh coconut (or frozen unsweetened coconut)

1 cup (30 grams) green garlic, with tops, chopped

2 cups (120 grams) chopped fresh cilantro

1 teaspoon ground coriander

¾ teaspoon ginger paste (page 12)

¾ teaspoon green chile paste (page 13)

½ cup (75 grams) shelled green peas

3 tablespoons vegetable oil

1 teaspoon
ajwain

For the
muthiyas:

1 cup (40 grams) chopped
methi
(fresh fenugreek leaves)

Pinch of baking soda

½ teaspoon table salt

¼ cup (25 grams)
besan
(chickpea/gram flour)

½ cup (75 grams)
atta
(whole-wheat flour)

½ teaspoon ginger paste (page 12)

½ teaspoon green chile paste (page 13)

2 teaspoons ground coriander

¼ teaspoon ground turmeric

1 teaspoon red chile powder

2 teaspoons plus 1 quart (800 ml) vegetable oil

¼ cup (65 grams) plain yogurt

1. String the
surti papdi
and slit them open. Put in a bowl and add the green peas. Sprinkle with a pinch of baking soda and ¼ teaspoon of the salt, and set aside.

2. Slit the eggplants into quarters from the bottom, leaving the stem ends intact, and put them in a bowl. Add the potatoes, yams, banana, 1 teaspoon of the salt, and a pinch of baking soda, and set aside.

3. Make the
muthiyas:
Put the
methi
in a bowl, add the baking soda and ¼ teaspoon of the salt, and rub it in. Set aside for 5 minutes.

4. Add the
besan, atta,
ginger paste, green chile paste, coriander, turmeric, chile powder, the remaining ¼ teaspoon salt, and 2 teaspoons of the oil, and combine well. Add the yogurt, and knead to make a stiff dough. Divide into 12 to 16 portions, and shape each into 1-inch-long (2½-cm-long), ½-inch-thick (1-cm-thick) rolls.

5. Place a nonstick wok over high heat and add 1 quart (800 ml) oil. When small bubbles appear at the bottom of the wok, lower the heat to medium, slide in the dough rolls, and cook, stirring with a slotted spoon, until golden and crisp. Remove with the slotted spoon and drain on paper towels. Set the
muthiyas
aside.

6. Combine the coconut, green garlic, cilantro, coriander, ginger paste, green chile paste, and the remaining ¼ teaspoon salt. Transfer half of this mixture to a food processor. Add the green peas and process coarsely. Transfer to a bowl, add the remaining coconut mixture, and combine well.

7. Add half of the coconut mixture to the beans and stir. Add the remaining coconut mixture to the other vegetables and stir.

8. Place a nonstick saucepan over medium heat and add 3 tablespoons oil. When small bubbles appear at the bottom of the pan, add the
ajwain
and sauté for 15 seconds.

9. Add 2 cups (400 ml) water and bring to a boil. Arrange alternating layers of the bean mixture and the other vegetable mixture in the pan. Lower the heat to low, cover, and cook for 35 to 40 minutes or until the vegetables are almost tender. Occasionally stir the vegetables gently.

10. Add the
muthiyas
and cook for 5 minutes. Serve hot.

Surti papdi are
a special type of Indian green beans available frozen at Indian grocery stores. You can use regular green beans as a substitute, though they will alter the taste.

Vegetable Dhansaak

Parsi vegetable stew

The
dals
give this stew body and increase the nutritional content, and the vegetables provide little pockets of interesting flavors. This hearty dish is perfect with brown rice (page 15) for a quiet family dinner.

Serves 4.

¼ cup (50 grams)
toor dal/arhar dal
(split pigeon peas)

2 tablespoons
masoor dal
(split red lentils)

2 tablespoons
dhuli moong dal
(split skinless green gram)

2 tablespoons
chana dal
(split Bengal gram)

4 ounces (125 grams) pie pumpkin, peeled and cut into ½-inch (1-cm) cubes

2 medium eggplants, cut into ½-inch (1-cm) cubes

1 large potato, peeled and cut into ½-inch (1-cm) cubes

¼ medium bunch
methi
(fresh fenugreek leaves), trimmed and chopped

10 to 15 fresh mint leaves, chopped, plus 1 sprig

½ teaspoon ground turmeric

2 1/8 teaspoons table salt

1-inch (2½-cm) piece fresh ginger, chopped

5 or 6 cloves garlic, chopped

4 or 5 green chiles, stemmed and chopped

1 teaspoon cumin seeds

2 tablespoons ghee (page 37)

2 tablespoons vegetable oil

2 medium red onions, chopped

1 teaspoon red chile powder

2 tablespoons
dhansaak masala
(spice mix; page 26)

2 medium tomatoes, chopped

2 tablespoons freshly squeezed lemon juice

2 tablespoons chopped fresh cilantro

1. Put the
dals
in a bowl, wash in plenty of water 2 or 3 times, and drain. Add 2 cups (400 ml) water and soak for 1 to 2 hours. Drain in a colander.

2. Place a nonstick saucepan over high heat and add 1 quart (800 ml) water. When it comes to a boil, add the
dals,
pumpkin, eggplant, potato,
methi,
chopped mint, turmeric, and 1 teaspoon of the salt. Lower the heat to low, cover, and cook, stirring occasionally, for 45 minutes or until the
dals
and vegetables are soft. Mash well with an immersion blender. The mixture should be homogenous. Add 2 cups (400 ml) water and stir well.