September 29, 2013
Alu, Curd, Dahi, Potatoes
Simple & Delectable, Dahi Alu Sabzi (Potatoes in Curd based gravy)
Dahi Alu Sabzi
It has been a while since I posted…..and it has also been a while since I picked up a new book. Not so good 😦 but I intend to do so soon, in fact I have picked up a book, just need to start reading.
Yesterday was one day when I felt the laziest, I wanted to tune out…no work, no swimming, no driving, no grocery shopping, no looking at Arnav’s home work, no eating out…….almost about to say no cooking but that ain’t an option…..so we made this simple veg curry, using basic ingredients, very less time to cook…and yet it is delicious with hot chapatis. (who ended up doing grocery shopping, driving around- Charit and swimming…Arnav 😉 )
Try this one out and you will be surprised as to how a simple side dish can make a routine lunch a yummylicious one!
Boiled Potatoes- 3-4 Chopped into medium-sized cubes
Besan (Chickpea Flour) – 1.5 Tbsp
Curd- 250 gms
Ghee/Oil- 1 Tbsp
Cumin Seeds (Jeera)
Salt to taste
Beat the curd and add besan,- add approximately 3-4 cups of water and mix so that this it is uniform. Heat ghee in a sauce pan and add cumin seeds. Once they crackle, add the curd mixture and stir frequently until it comes to a boil. Let it simmer for 5 minutes. Now add the boiled potatoes to this. Add salt, and let this simmer for ~10 minutes. Dahi Alu is ready!
Serve hot with chapatis. Eat on!
April 8, 2012
Curd, curd gravy, gilki, gourd family, Sponge Gourd, vegetarian
Simple & Subtle- Sponge Gourd in Curd Gravy
I have been away from the blog for some time – busy with buying furniture for our new home and getting things completed there. This is the first time I would be staying in our very own home! I can’t wait to move – even though that means a lot of work over the next month. Plus, as always a bit of travel and the best thing- my Mom was here for a few days and I so loved it! She left today, can’t wait to see her again.
This is something Charit and I made for Mom- gilki (Sponge Gourd) It belongs to the the gourd family. I am glad she liked it. She has fallen in love with Charit’s cooking- it is time he started his own food blog. He is a great chef…the master chef in our family.
I love the subtlety of this vegetable. It blends beautifully with any gravy base and served with hot chapattis it makes a complete meal. I had made stuffed gilki sometime back and that also comes out nice.
I had earlier posted dahi wali lauki, this dish is exactly similar to it, just replacing the lauki (bottle gourd) with sponge gourd!
Dahi Wali Gilki (Sponge Gourd with Curd)
5-6 Sponge Gourds (peeled and chopped into medium-sized cubes)
Oil/Ghee – 1 tablespoon (I prefer ghee for this one)
Jeera (Cumin Seeds)- 1 tsp
Mustard Seeds (Rai)- 1 tsp
Pinch of Hing (Asafoetida)
Curd- 1.5 cup
Water- 2 Cups
Besan (Chickpea flour)
Garlic Cloves- 4-5 (paste)
Haldi (Turmeric Powder)- ½ tsp
Dhaniya Powder (Coriander Powder)- 1 tsp
Mirchi Powder (Red chili- As per taste
Salt to taste
1 green chili chopped (optional)
Heat oil/ghee in a saucepan. Add rai (mustard seeds) , jeera (cumin seeds) and hing. Once they splutter, add the garlic paste. Let it fry for a minute. Now add the gilki pieces. Add turmeric powder, red chili powder, coriander powder and stir. Cover with a lid and let the gilki cook on low heat. Stir at regular intervals.
Beat the curd and add besan, haldi and chopped green chilli. Add 2 Cups of water and mix so that this it is uniform.
Once the gilki is cooked add the curd mixture to the gilki and let it simmer on low flame as you stir continuously. Add salt and let this simmer at low heat. Make sure that the gilki is cooked. Once it boils, garnish with coriander and serve with any kind of bread or rice.