KONKANI STYLE OIL-FREE VEGETABLE PICKLE | NONCHE

This Nonche (Pickle) is a staple in Konkani households. I remember making this Pickle last year in 2020 and everyone loved it so much because it’s so different. What makes it unique is that unlike other oil based pickles, this is water based and therefore has a low shelf life. But if you store it well, they can last a long time. I still use it and it’s already a year old. Infact, just this morning I took the jar out and realised I had not shared this recipe, which is why you are seeing these year old photos now 🙂

Though this can be used instantly right after you prepare, I like to leave it out for a few days to let the Mustard release its tanginness and tenderise the vegetables, flavoring them inside out and yet stay a little crunchy. This pickle goes great with Rice & Datta Dalithoy (Konkani Dal) and can be eaten with Khottos too, which is a Konkani variant of Idlis.

Always use fresh vegetables for this pickle. The pickle will taste better when the vegetables are crunchy.

Being oil-free, it’s a great choice for all those who care about suing oil in their diet. I sometimes use this as replacement for Kasundi (Mustard Sauce) for my Egg Rolls! This is a Gluten Free, Vegan and therefore Dairy Free and also Keto, Paleo & Diabetic Friendly Pickle. Good for the heart and safe for those with cholesterol issues too! Just use this like a dip or a chutney and not a full fledged sabji haha. I used this today for my egg rolls!

One year later, looks like this ❤

INGREDIENTS
2 Cups Mix Vegetables (Read method for details)
1 Cup Mustard Seeds
15 Byadgi or Kashmiri Red Chillies
1/4 Tsp Asafoetida (Hing)
2 Tbsp Grated Ginger
Salt To Taste
1/2 Cup Lemon Juice
Water to thin it out

METHOD

  • Choose the vegetables you wish to make this pickle with. You can use carrots, cauliflower, raw mango, tindora, beans, green chilli, etc or a mix of all these veggies. I’ve used Cauliflower and Raw Mango only.
  • Wash the vegetables really well especially if you are using Cauliflower. I like to break the Cauliflower into tiny bite sized florets, as small as I can get. Then soak them in salt water and wash thoroughly ensuring there are no worms or dirt left behind. Drain them well and pat them dry.
  • With the Raw Mango, I only wash the exterior well, wipe it clean and dry before chopping them into small pieces. Raw mango should be fresh, crunchy and sour. The sour, the better. I do the same with Ginger, small pieces again. Drop these veggies into a pickle glass jar with some salt and mix well. Keep aside. Also make sure all the cutlery you are using is clean and dry.
  • You can use Bimbul (Tree Sorrel), Karmbal (Star Fruit) or Lemons instead of Raw Mango or when they are not in season.
  • With a little bit of water, grind together the Byadgi Red Chillies (Kashmiri works just fine, we want the colour and not much of the spiciness), Mustard Seeds, Asafoetida and a little Salt. The water used is boiled and then cooled to room temperature. This ensures longevity of the pickle.
  • Now pour this pickle masala over your veggies and give it a mix.
  • Also I’ve used a lot of Mustard because I don’t want the pickle to be too watery and want them to last a long time. The watery version which we Konkanis make don’t last more than 10 days in the fridge.
  • But a lot of Mustard also means it’s going to taste bitter and will be super thick. So to give a little extra tanginess and to further thin this out, I add Lemon Juice to this.
  • After you add Lemon Juice, taste and see if this needs more salt and add if required. Salt is a preservative too, so don’t shy away from adding what’s necessary.
  • If it feels too thick, that’s okay. Leave it out for 2-3 days or more (depending on the local weather conditions) and check everyday. Also smell and taste a little everyday. You don’t want this to rot. It wouldn’t since you haven’t used a lot of water, but you just never know sometimes. So always check. This will leave a little water on its own due to the salt.
  • But if you still want to thin this out further, then add some ‘boiled cooled down’ water or more lemon juice and mix well.
  • Transfer to the fridge and give it a few more days, until the tanginess of the mustard seeps into the pickle. That’s all!
  • This pickle tastes fabulous and the best part is it’s oil-free!
  • Do let me know if you found this recipe interesting and if you will give this a try! Tag me on Instagram divyashree_mangalorkar
Chopped, Washed and left to Dry
Thick Pickle
Pickle Masala
ABOUT ME
Follow my love for food, travel & more
USA, FRANCE, SWITZERLAND, CROATIA, NEW ZEALAND, THAILAND & MORE…

CHECK OUT MY INSTAGRAM HANDLE FOR MORE SUCH STORIES

LOVE . LIGHT . HAPPINESS . PEACE

Divyashree Mangalorkar Gupta
TRAVEL & FOOD ENTHUSIAST
6 Countries & many more to go
Mumbai, India

divyashree.mangalorkar@gmail.com

RAITA | YOGURT DIPS – 13 WAYS

Raita or Pachadi is an Indian condiment consisting of yogurt, spices, herbs along with diced or grated vegetables or fruits. Owing to a lot of our recipes being prepared with hot spices and the weather being mostly hot and humid throughout the year in most parts of the country, Raita is a staple in every Indian Household since yogurt is known for its cooling properties. Raita is often served as an accompaniment or a side dish with the usual Dal, Rice or Roti and especially a must alongside Biryani. It has the power to make any boring meal, satisfying. Yogurt is such a versatile ingredient, yet most homes make a very basic raita everyday but today I’m going to tell you 13 easy ways you can make delicious yogurt based thick raita which you can have with your meals. I don’t know what you’d call this in English, but the closest I could think of was a dip! For your ease, I’ve created an Index below. simply click on the headings to jump to the recipe. There are no specific measurements of ingredients. So be free to adjust as per your taste.

INDEX


Vegetable Raita

Aloo Raita

Boondi Raita

Pudina Raita

Pomegranate Raita

Spiced Raita

Fruit Raita

Colourful Raita

Palak/Bathua Raita

Makhana Raita

Cool Herbs Raita

Sour Raita

Okra (Bhindi) Raita

My Grandma’s Tempered (Tadka) Raita

INGREDIENTS USED IN DIFFERENT RECIPES:
1 Cup Thick Yogurt (Dahi)
Chopped Tomato
Chopped Onion
Chopped Cucumber
Boiled Potatoes
Chopped Coriander Leaves
Chopped Mint Leaves
Chopped Green Chilli
Chopped Pineapple
Chopped Mango
Pomegranate Seeds
Grated Beetroot
Grated Carrot
Spinach Leaves (Palak)
Bathua (Lamb’s Quarter)
Dill Leaves
Okra (Bhindi)
Ginger
Garlic
Lemon Juice/ White Vinegar
Carom Seeds (Ajwain)
Cumin Powder
Red Chilli Powder
Pepper Powder
Saunf Powder (Fennel Seeds Powder)
Store Bought Boondi
Makahna (Fox Nuts)
Milk
Rock Salt as per taste


METHOD 1 – Vegetable Raita

  • Beat Yogurt till it looks smooth and creamy.
  • In a bowl, add chopped Tomato, Onion and Cucumber along with Coriander and/or Mint Leaves.
  • Add Salt & Red Chilli Powder.
  • Also add in the beaten Yogurt and mix well.
  • Serve cold with your favourite recipes like – Roti-Sabji, Biryani and other Rice dishes.

METHOD 2 – Aloo Raita

  • Beat Yogurt till it looks smooth and creamy.
  • In a bowl, add chopped boiled Potatoes.
  • Also add chopped Coriander Leaves and chopped Green Chilli.
  • Add the beaten Yogurt.
  • Add salt and mix well.
  • Sprinkle some Red Chilli Powder and Cumin Powder.
  • Serve cold with your favourite recipes like – Roti-Sabji, Biryani and other Rice dishes.

METHOD 3 – Boondi Raita

  • Beat Yogurt till it looks smooth and creamy and add to a bowl. .
  • Add store-bought Boondi.
  • Add little salt since the Boondi will be a little salty.
  • Add chopped Coriander and Mint Leaves.
  • Add some milk, because the boondi will absorb the water from the curd and make it thick if stored. Mix well.
  • Sprinkle some Red Chilli Powder and Cumin Powder.
  • Serve cold with your favourite recipes like – Roti-Sabji, Biryani and other Rice dishes.

METHOD 4 – Pudina Raita

  • In a mixer-grinder or blender, add washed 1/2 cup of Coriander and Mint Leaves mix.
  • Add Salt, 1 Tsp Cumin Powder, 1/2 Inch Ginger and 2 Garlic Cloves, 1/2 Green Chilli.
  • Add a cup on Yogurt.
  • Blend everything very well.
  • Serve cold with your favourite recipes like – Roti-Sabji, Biryani and other Rice dishes.

METHOD 5 – Pomegranate Raita

  • Beat Yogurt till it looks smooth and creamy and add to a bowl. .
  • Add Pomegranate Seeds.
  • Add Chopped Mint Leaves.
  • Add Salt and mix well.
  • Sprinkle some Cumin Powder.
  • Serve cold with your favourite recipes like – Roti-Sabji, Biryani and other Rice dishes.

METHOD 5 – Spiced Raita

  • Beat Yogurt till it looks smooth and creamy and add to a bowl.
  • Add Red Chilli Powder, Cumin Powder, Chaat Masala, Pepper Powder and Salt.
  • Add some chopped Coriander Leaves, Mint Leaves and Green Chilli.
  • Mix well and serve cold with your favourite recipes like – Roti-Sabji, Biryani and other Rice dishes.

METHOD 6 – Fruit Raita

  • Beat Yogurt till it looks smooth and creamy and add to a bowl.
  • Add Red Chilli Powder, Cumin Powder and Salt.
  • Add some chopped Mint Leaves.
  • Add chopped Pineapple/Mango Pieces. You can also add Pomegranate Seeds.
  • You can add sweetener of your choice, but it’s totally optional. Mix well.
  • Sprinkle some Saunf Powder.
  • Serve cold with your favourite recipes like – Roti-Sabji, Biryani and other Rice dishes.

METHOD 7 – Colourful Raita

  • Beat Yogurt till it looks smooth and creamy and add to a bowl.
  • Add grated Beetroot and grated Carrot.
  • Add chopped Green Chilli along with some Salt.
  • Mix well and garnish with chopped Coriander Leaves or Mint Leaves.

METHOD 8 – Palak/Bathua Raita

  • Beat Yogurt till it looks smooth and creamy and add to a bowl.
  • Add washed and blanched, cooled-off and chopped Spinach (Palak) or Bathua Leaves.
  • Crush some Carom (Ajwain) Seeds with your palm and add to this.
  • Add salt. Mix well.
  • Serve cold with your favourite recipes like – Roti-Sabji, Biryani and other Rice dishes.

METHOD 9 – Makhana Raita

  • Beat Yogurt till it looks smooth and creamy and add to a bowl.
  • Add roasted crunchy, crushed Makahna (Fox Nuts).
  • Add Salt, Cumin Powder, chopped Coriander Leaves and Mint Leaves. Mix well.
  • Sprinkle some Red Chilli Powder.
  • Serve cold with your favourite recipes like – Roti-Sabji, Biryani and other Rice dishes.

METHOD 10 – Cool Herbs Raita

  • Beat Yogurt till it looks smooth and creamy and add to a bowl.
  • Add any one or all 3 of these leaves – Mint Leaves, Coriander Leaves, Dill Leaves.
  • Also add chopped Green Chilli, Grated Ginger and Cucumber.
  • Add Salt and some crushed Carom Seeds. Mix well
  • Sprinkle with some Red Chilli Powder.
  • Serve cold with your favourite recipes like – Roti-Sabji, Biryani and other Rice dishes.

METHOD 11 – Sour Raita

  • Beat Yogurt till it looks smooth and creamy and add to a bowl.
  • Add Lemon Juice or White Vinegar.
  • Add Salt and Pepper Powder.
  • Mix well and serve cold with your favourite recipes like – Roti-Sabji, Biryani and other Rice dishes.
  • Best served with Mexican recipes like Burrito Rice Bowl and Tacos, like Sour Cream.

METHOD 12 – Okra (Bhindi) Raita

  • Beat Yogurt till it looks smooth and creamy and add to a bowl.
  • Add chopped and sauteed Okra.
  • Add Red Chilli Powder, Cumin Powder and Salt.
  • Mix well and serve cold with your favourite recipes like – Roti-Sabji, Biryani and other Rice dishes.

METHOD 13 – My Grandma’s Tempered (Tadka) Raita

ABOUT ME
Follow my love for food, travel & more
USA, FRANCE, SWITZERLAND, CROATIA, NEW ZEALAND, THAILAND & MORE…

CHECK OUT MY INSTAGRAM HANDLE FOR MORE SUCH STORIES

LOVE . LIGHT . HAPPINESS . PEACE

Divyashree Mangalorkar Gupta
TRAVEL & FOOD ENTHUSIAST
6 Countries & many more to go
Mumbai, India

divyashree.mangalorkar@gmail.com

PAN FRIED MASALA PUMPKIN WITH DIP – KETO | GLUTEN FREE | VEGAN | DIABETIC FRIENDLY

Pumpkins are a fibre rich and highly nutrient dense food. They are plump, quite filling yet low in calories. Being rich in vitamins and minerals, you must include this in your diet. You can make a dry sabji to eat with roti, add this to Sambhar, make a hearty soup or bake/roast or pan fry them like I did with this recipe.

There are many varieties of Pumpkin. I’ve used the Red Pumpkin which is known as Lal Bhopla or Kaddu in Hindi. They are hard when raw with an even tougher exterior, but on being cooked, they turn very fleshy yet hold on to its shape.

Pumpkin fry can be enjoyed by Diabetics and those looking to lose those extra kilos as this recipe helps in weight-loss too. This recipe is Gluten Free, Vegan, Dairy Free (so safe for Lactose Intolerants), Anti-Inflammatory, Paleo and Keto friendly too! Enjoy it as a snack or as an appetizer or combine this with a healthy salad to make this a wholesome meal.

INGREDIENTS
200 Grams Red Pumpkin
1 Tsp Red Chilli Powder
1 Tbsp Turmeric Powder
1 Tbsp Lemon Juice
1 Tbsp Ghee/Oil
1 Tbsp Coriander/Mint Leaves
Salt to taste

METHOD

  • Clean and peel the hard exterior of your Pumpkin. I’ve used Red Pumpkin. The photos are at the end of this post.
  • Chop into long and 1 inch thick dices.
  • In a bowl, add the diced Pumpkin.
  • To this add Red Chilli Powder, Turmeric Powder, Lemon Juice and Salt.
  • Feel free to adjust the spices depending on your taste and liking.
  • Give this a very good mix, ensuring each piece is well coated with the spices.
  • Heat a pan, I used a cast iron Tawa flat pan since they are naturally non-stick.
  • Grease the pan with some Ghee or Oil.
  • Now place the spiced pumpkin pieces keeping a little gap in between each piece. Start from the center and out.
  • Let this cook on a medium flame. You can drizzle some oil or ghee if it looks too dry.
  • Flip and cook and repeat the previous step until they look toasty and have cooked completely.
  • You can insert a knife to check if they have cooked.
  • You can also bake these if you don’t want to cook on a burner stove top.
  • Transfer onto a serving plate. Garnish with some chopped Coriander or Mint Leaves.
  • Serve with some dip or Green Chutney.
  • You can make the dip at home with some garlic salt, cheese, dairy cream, water and italian herbs. Mix and Microwave for 30 seconds. Instant Cheesy dip is ready!
ABOUT ME
Follow my love for food, travel & more
USA, FRANCE, SWITZERLAND, CROATIA, NEW ZEALAND, THAILAND & MORE…

CHECK OUT MY INSTAGRAM HANDLE FOR MORE SUCH STORIES

LOVE . LIGHT . HAPPINESS . PEACE

Divyashree Mangalorkar Gupta
TRAVEL & FOOD ENTHUSIAST
6 Countries & many more to go
Mumbai, India

divyashree.mangalorkar@gmail.com

PLANTAIN | NENDRAN BANANA FRY

6-EE33-E77-F5-C9-448-B-B4-E7-C7-C8-BD277-E8-F.jpg

Plantains are a part of the banana family, but have a very different flavor profile. They have a much thicker skin and are also bigger, starchier, tougher and lower in sugar content than regular bananas. In India you will normally find them by the name – Nendran Banana, at Kerala Speciality Stores. It’s not difficult to spot one because they look different from regular bananas. They are longer and the edges are also pointier. The insides feel a little hard and not mushy. What I also love about plantains is the colour, which is a bit orange yellow like you’ve mixed in some saffron. They are also super delicious and goes without saying, they are highly nutritious as well. You can eat them just like you’ve eat a banana or you can try this recipe which my mum would make whenever we got these yummy versions home. I’ve added this to dessert category as well, because why not? It’s sweet and I think it’s a quick, healthy dessert fix anytime.

INGREDIENTS
1 Nendran Banana (Plantain)
1 Tsp Ghee/Coconut Oil
Red Chilli Powder
Salt

7-C7-E4-EFF-AE10-4-D86-929-E-B7639-B28-C035.jpg

METHOD

  • So these are not made from regular bananas but plantains which have a harder texture, so cooking doesn’t make them mushy. Read the top of this article and do check pictures I’ve posted for details on this variety of banana.
  • So first, we are going to peel the banana and cut them into halves. Now slice the banana into long flat pieces.
  • Line them up and sprinkle some salt and red chilli powder.
  • Heat a griddle or tava and spread some ghee all over it. If vegan, use Coconut Oil.
  • Place the side where you’ve seasoned facing down on the tava.
  • Now season the top side with some red chilli powder.
  • Flip it to let the other side brown too. Takes a minute on each side.
  • Transfer to a plate and eat it as a snack or a side.
  • You can eat this with some green chutney too.
  • The bananas are sweet and taste a little different from regular ones. The chilli powder and salt gives it a great taste. A mix of flavours 🥰
FDBF7984-1-C2-A-4526-81-EB-F02308839843.jpg
ABOUT ME
Follow my love for food, travel & more
USA, FRANCE, SWITZERLAND, CROATIA, NEW ZEALAND, THAILAND & MORE…

CHECK OUT MY INSTAGRAM HANDLE FOR MORE SUCH STORIES

LOVE . LIGHT . HAPPINESS . PEACE

Divyashree Mangalorkar Gupta
TRAVEL & FOOD ENTHUSIAST
6 Countries & many more to go
Mumbai, India

divyashree.mangalorkar@gmail.com

CRISPY TANGY YAM FRY | SURAN FRY

Yam or Elephants Foot is a super nutritious tuber stem. A lot confuse Yams with Sweet Potatoes but one distinctive feature is that they don’t taste sweet at all. They have a hard rock like exterior and are firm and crisp from the inside (check image at the end of this post). They can be very itchy, so always be careful while handling this vegetable. With a low glycemic index, being gluten free and vegan, Yams are considered a safe option for those suffering from diabetes. The rich dietary fibre content present in yam aids in healthy digestion and the potassium content helps stimulate smooth bowel movements. With antioxidants and anti-inflammatory properties, it’s good for those suffering from arthritis and asthma. As an excellent source of beta-carotene and vitamin A, Yam helps improve hair quality and growth as well. It’s known for its anti-ageing benefits too. The list of benefits is quite long but remember that this amazing vegetable is a powerhouse of vitamins and don’t forget to make this a part of your diet, if this isn’t already.

D71-BC5-C4-3395-4-E7-E-A300-B395404-D6-C6-D.jpg

INGREDIENTS
250 Grams Suran (Elephant Foot/Yam)
1 Tbsp Mustard Oil
1 Pinch Asafoetida (Hing)
1/4 Tsp Fenugreek Seeds (Methi Dana)
1/4 Tsp Mustard Seeds
1 Green Chilli
1 String Curry Leaves (Optional)
1 Tsp Turmeric powder
1/2 Tsp Kashmiri Red Chilli Powder
1 Tbsp Tamarind Paste
1 Tbsp Coriander Leaves
Water (Optional)
Salt

1-EC324-A6-E171-4-F8-B-B7-BA-425-B3-A576-EF6.jpg

METHOD

  • Grease your hands first with some oil. Yam can get really itchy.
  • Peel the Yam carefully and chop into small pieces.
  • Soak in salt water for 5 mins. Using a colander, drain all the water. Also run plain water and clean them handsfree.
  • Using a dry kitchen towel, semi-dry the chopped Yam and keep aside.
  • In a deep pan, heat Mustard Oil.
  • Splutter Mustard Seeds.
  • Also add Fenugreek Seeds, Asafoetida, Chopped Green Chilli and Curry Leaves. Saute for a few seconds.
  • Now add the chopped semi-dry Yam pieces along with a little salt. Mix well.
  • Let this cook on a low-medium flame while stirring occasionally for 5-10 minutes, until they are soft and crunchy.
  • Now add Turmeric powder and Kashmiri Red Chilli Powder. Saute for a minute.
  • Also add Tamarind Paste. You can mix in a little water and then add to the Yam. Don’t skip Tamarind. Not adding this sour ingredient may cause an itchy throat.
  • Mix everything very well. Check for salt and spices.
  • Garnish with some fresh Coriander Leaves.
  • Serve hot and crisp as a side dish with Rice and Dal. Or even as a snack 🙂
  • You can also add in more water and Dry Red Chilli Paste and make it a little gravy like and serve with rotis or rice. We call this Surana Koot in Konkani/Mangalorean/GSB Cuisine. It’s on the spicier side.
30-F2-BE2-D-FFC9-4-A1-C-8-A9-F-F80-AB62-FA316.jpg
195525-DC-110-F-43-CD-8-A8-E-62-D046-C93097.jpg
DA5-F7-EE2-A13-A-45-F4-9-A30-E54444-D123-A1.jpg
256-FE858-A5-DB-4363-A534-0-EADFEA141-B2.jpg
0908-B0-DA-400-D-4682-A8-C1-C61575-AA9-F7-F.jpg
ABOUT ME
Follow my love for food, travel & more
USA, FRANCE, SWITZERLAND, CROATIA, NEW ZEALAND, THAILAND & MORE…

CHECK OUT MY INSTAGRAM HANDLE FOR MORE SUCH STORIES

LOVE . LIGHT . HAPPINESS . PEACE

Divyashree Mangalorkar Gupta
TRAVEL & FOOD ENTHUSIAST
6 Countries & many more to go
Mumbai, India

divyashree.mangalorkar@gmail.com

KHEERA TADKA RAITA | TEMPERED CUCUMBER CREAMY YOGURT

57381836-FC22-4-D3-C-843-F-80-BD08-A5-F847.jpg

Backstory – The first time my mum made this at home, she told us a story on how this recipe was born. I’m sure this is something many households have been making too but apparently my paternal grandmother in the 1930’s made this Cucumber Raita with a twist at a food competition and she won the 1st prize. She may have invented this recipe then, or who knows what happened. Nevertheless, we all love this and it’s so good for the body, especially hot summers! So try this recipe. You’ll love it too.

INGREDIENTS:
2 Cucumbers
3 Cups Yogurt
2 Tsp Oil
1 Tsp Mustard Seeds
1 String Curry Leaves
1 Finely Chopped Green Chilli
1 Tsp Carom Seeds (Ajwain)
1 Tsp Grated Ginger
Salt to taste

METHOD:

  • Wash the cucumber well, peel the skin. Chop off the edges and taste test a small piece from both ends to check if they are bitter. If yes, discard the bitter portion and use from the part it’s not tasting bitter at all. Grate them and add to a large bowl.
  • Beat yogurt until it looks smooth and creamy and add this to the cucumber bowl.
  • Now in a heavy bottom pan, heat some oil.
  • Splutter Mustard Seeds and Lower the heat.
  • Add finely chopped Green Chillis.
  • Break the Curry Leaves roughly with your fingers and add this.
  • Add grated Ginger. Mix for a few seconds.
  • Now add the Carom Seeds. Switch off the flame and pour this tempering over the Yogurt Cucumber mix.
  • Combine everything and keep this in the fridge to cool.
  • You don’t need to add water since the water from the cucumbers will release on it’s own after a while.
  • Before serving, add salt.
  • This is a thick raita and can be accompanied with any Indian food. You can also eat this just like that! Refreshing treat during these hot months of summer!
88878505-97-E3-4080-BB4-F-BEF56322328-E.jpg
Grated Cucumber
2-C40-E21-E-922-C-4-C3-D-840-E-55-DD2-F5-D7995.jpg
Mixed with Smooth Yogurt
1314-B4-BF-ED47-409-A-843-E-5046298-CF577.jpg
Tempering!
651-E6690-C61-C-49-ED-9-DE8-AF8442-A6-B0-C0.jpg
Thick Raita
4964-E9-AB-B67-B-4824-B42-C-6-BF50278-BFBF.jpg
Summer Food
61-FDFAF7-B3-A1-4-ABB-80-B3-7-FC701426-E08.jpg
Refreshing Raita
57381836-FC22-4-D3-C-843-F-80-BD08-A5-F847.jpg
Healthy
22628-FF7-8986-4-FA3-8732-FD90-B8-D60-A1-F.jpg
Creamy Cucumber Yogurt

BHARWA MIRCHI | STUFFED CHILLI/PEPPERS

864-C6-B35-68-D9-475-B-B36-F-589-D30654-FD9.jpg

INGREDIENTS:
8 Long Green Chillis
1/2 Cup Gram Flour (Besan)
2 Tbsp Oil
1 Tsp Cumin Seeds
1/2 Tsp Asafoetida (Hing)
1 Tsp Dry Mango Powder (Amchur)
1 Tsp Turmeric Powder
1 Tsp Coriander Powder
1/4 Cup Coriander Leaves
Salt to taste
1 Tbsp Water

METHOD:

  • Discard the stalk of the Green Chillis and wash them well.
  • Slit each Chilli horizontally in the centre leaving the ends still intact and NOT into 2 separate pieces. You can check photos below.
  • Remove the seeds and keep them aside.
  • Now for the stuffing, heat oil in a wide pan.
  • Splutter Cumin Seeds.
  • Add Asafoetida and keep the flame to the lowest level.
  • Add Gram Flour. Mix and stir continuously for 10 minutes until the flour loses its raw taste. The colour will change to light brown. Don’t let it burn.
  • Once well cooked, add Turmeric Powder, Coriander Powder, Dry Mango Powder, Salt and chopped Coriander Leaves.
  • With the back of the spatula, press & drag/slide the mixture, mix and incorporate everything. Cook for 4-5 minutes while continuously stirring. Switch off flame and let the stuffing cool down. The mixture should feel dry but crumbly.
  • Now take the slit and deseeded Chillis and fill this mixture as much as you can. You can store the leftover stuffing in the freezer.
  • In the same pan, heat some oil. Add these Chillis with the open side facing up.
  • Sprinkle some water and immediately cover the pan with a lid and let this cook on a low flame for 3-5 minutes. You can check after 2 minutes and flip and cook the other side for another minute. They should look brown and slightly wilted. Depending on the size and type of Chillis, cooking time may vary. So keep checking every 2 minutes to ensure they don’t burn.
  • Serve these hot Chillis as an additional side dish with Curd Rice or Dal Fry. I served this with Rajma Chawal and the combination was super!
  • Also don’t forget to leave your comments below 🙂
12-B819-EB-2-ABE-454-A-A43-C-D66-C2020065-C.jpg
Bright Green Big Chillis
D8-A88-A46-BA1-D-44-F6-A3-E2-2-F2-A37-AE5-EA9.jpg
Roasting Gram Flour
0960-CE5-A-B012-4-A57-BBD1-3004-B3-C80627.jpg
After adding all the spices
5-FADB7-A6-4-A3-D-46-B0-BD4-D-E2-DC91-B3060-F.jpg
Crumbly stuffing
1-A8-C53-AD-D7-FA-425-E-A480-AF112067-FBA9.jpg
Deseeded Chillis
0-E4-BE68-C-A6-DA-4939-96-FE-85-AA75-F048-CD.jpg
Stuffing pressed in the cavity
3-DAD482-A-89-AC-4-FE2-9-C51-5645-D142-C26-A.jpg
Shallow Frying
C1-D3-BDD8-C8-CC-44-B3-A45-B-1-E442-D9-CB537.jpg
Got distracted but saved at the right time!
CBBE0-C35-7348-4-ECF-BE70-882-AFE6-B5-C97.jpg
Cooked through well
5-D5-A4-BE3-97-A7-487-C-AB00-696085947761.jpg
Served with Rajma Chawal
2-A759-A29-C30-C-4689-8-AA0-EA7-DF4-E2-A260.jpg
Do ty this out