Treasure Hunt - Green Tuvar

One look at the authentic 'vadu mangu' pickle, Punjabi vadis and dhanraj chillies in the local Indian store and my in laws were floored! Shopping for groceries became more of a treasure hunt. They took their time strolling through the store and searching every nook for an edible surprise.

I'd never have noticed the packet of green pigeon peas (tuvar lilva) had my mother in law not zeroed on it. Green tuvar is a seasonal (monsoon) produce and I haven't had the opportunity to eat it in years. Sometimes it takes a different perspective to show us things in a new light.

Just like this month's JFI host, Linda whose curiosity and enthusiasm about Indian cuisine makes me look at it with renewed appreciation.


GREEN TUR UPKARI (Pigeon Peas Stir fry)
1 cup green pigeon peas
1/4 tsp mustard seeds
a pinch of asafetida
1-2 green chillies, slit
1 red chilli, halved
salt to taste
grated coconut and finely chopped cilantro

Defrost peas in the microwave (or set to thaw an hour before).

Heat oil in a sauce pan. Add mustard seeds, chillies and asafetida. Add the peas and just enough water to cook them. Season to taste. Top with grated coconut and cilantro and serve.

* Any gourd (snake, ridge etc) or potato works well in combination with the peas. They make a good addition to khichdi and pulao too.



Better late than never Chana Kebabs

This was going to be my entry for Suganya's wonderful event, Vegan Ventures but work interfered. Breaking all blogging rules (hopefully the Union Leader will protect me!), I am still posting the recipe because it's just so delicious and easy. What's a few days here and there when good food is at stake hmm? So here are my better late than never chana kebabs.

The recipe is from my sister in law (yes, I steal from her and she still shares recipes with me!) It's very flexible - the chana and potato are the only essential ingredients and you can pretty much play around with the rest.

KALA CHANA KEBAB (Black Garbanzo Kebab)
(recipe from my sister in law)
(makes 9-10)
3/4 cup kala chana*
1 large potato, boiled
1/2 tsp coriander powder
red chilli powder to taste
1/2 tsp tandoori masala/ garam masala etc.
1 small onion, finely chopped
2 tbsp cilantro, finely chopped
enough bread crumbs, corn flour, semolina etc. for binding*
oil for frying

Soak chana in 2 cups of water overnight or for 5-6 hours. Combine with just enough water to cook. In a pressure cooker or sauce pan cook chana till soft. It is actually convenient to cook them to mush unless you prefer a workout for your arms! Drain excess water if any.

Mash chana and potato. Add all ingredients except oil and mix until well blended. Adjust seasoning. Shape mixture into round patties and shallow fry in oil until well browned.

Serve hot with ketchup or green chutney.

* Use black beans or white garbanzo for a different flavor
* I dredge the kebabs lightly in semolina to get a crispy top.