Blog Hopping & a Bharta
Far from biryanis and koftas, when I am blog hopping (really, who coined this term? It makes us all sound like rabbits!), I am actually always on the lookout for recipes I can cook on weekdays. It is when I am staring at the crisper in the fridge without an inkling of how to use up the zucchini or ridge gourd that I need inspiration from my friends. Here are a few recipes that came to my rescue.
Before you shake your heads in disbelief that we eat nothing but gourds let me add that these recipes have been tried over the last several weeks and I couldn't help but devote an entire post to them!
Ridge gourd with Pathrode (patra) - I'd never have thought of combining the two. But Richa did. All I can say is go ahead and make this rightaway - it's just the most delicious way to eat ridge gourd.
Another day, another unique combination - Musical's equally tasty Zucchini Paneer Subji.
Nupur's recipes are so precise I follow them blindly. And they never fail me. This Maharashtrian style preparation of ridge gourd with peanut powder has joined our favorites list (along with her Chavli amti and Paneer pulao).
Everytime I read an authentic Coorgi recipe on Asha's blog it transports me to a coffee plantation or coconut farm. I had been meaning to try several recipes from her blog but it was the Bottle gourd & Chana dal curry that tempted me the most. We loved the dish - it tasted familiar to our palate because of the coconut, yet different because of the poppy seeds.
And finally here is a bharta from my own kitty. Unlike eggplant, gourd or pumpkin is not roasted but steamed lightly. I faintly remember my grandmother making a hole in the centre of the pan and placing embers from the stove (chulha) to infuse the dish with a smoky flavor. I make do with browning the gourd a little. This changes the taste of the otherwise bland veggie.
(serves 2-3)
1 bottle gourd (or pumpkin, squash etc)
1-2 green chillies
2-3 tbsp coconut
about 1/2 cup yogurt, beaten
1 shallot, finely chopped
Seasoning -
oil
nustard seeds
curry leaves
Garnish -
finely chopped cilantro
Peel and dice gourd into large cubes (scoop out seeds if tough). Combine with 1/4 cup of water in a non stick saucepan and cook till soft and lightly browned at the bottom. Mash cubes lightly with a fork.
Grind coconut and green chillies to a coarse paste (don't add water). Add to gourd along with chopped onion and yogurt. Mix well. Season to taste.
Prepare a tadka with seasoning ingredients and pour over bharta. Garnish with cilantro and serve immediately.
Before you shake your heads in disbelief that we eat nothing but gourds let me add that these recipes have been tried over the last several weeks and I couldn't help but devote an entire post to them!
Ridge gourd with Pathrode (patra) - I'd never have thought of combining the two. But Richa did. All I can say is go ahead and make this rightaway - it's just the most delicious way to eat ridge gourd.
Another day, another unique combination - Musical's equally tasty Zucchini Paneer Subji.
Nupur's recipes are so precise I follow them blindly. And they never fail me. This Maharashtrian style preparation of ridge gourd with peanut powder has joined our favorites list (along with her Chavli amti and Paneer pulao).
Everytime I read an authentic Coorgi recipe on Asha's blog it transports me to a coffee plantation or coconut farm. I had been meaning to try several recipes from her blog but it was the Bottle gourd & Chana dal curry that tempted me the most. We loved the dish - it tasted familiar to our palate because of the coconut, yet different because of the poppy seeds.
And finally here is a bharta from my own kitty. Unlike eggplant, gourd or pumpkin is not roasted but steamed lightly. I faintly remember my grandmother making a hole in the centre of the pan and placing embers from the stove (chulha) to infuse the dish with a smoky flavor. I make do with browning the gourd a little. This changes the taste of the otherwise bland veggie.
(serves 2-3)
1 bottle gourd (or pumpkin, squash etc)
1-2 green chillies
2-3 tbsp coconut
about 1/2 cup yogurt, beaten
1 shallot, finely chopped
Seasoning -
oil
nustard seeds
curry leaves
Garnish -
finely chopped cilantro
Peel and dice gourd into large cubes (scoop out seeds if tough). Combine with 1/4 cup of water in a non stick saucepan and cook till soft and lightly browned at the bottom. Mash cubes lightly with a fork.
Grind coconut and green chillies to a coarse paste (don't add water). Add to gourd along with chopped onion and yogurt. Mix well. Season to taste.
Prepare a tadka with seasoning ingredients and pour over bharta. Garnish with cilantro and serve immediately.
Labels: doodhi dudhi bharta bhareet bharit opo squash bottle gourd
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