Pagarkkai-Athikai-Masala-Curry

#PagarkkaiAthikaiMasalaCurry : #Athikkai or #Athikai is called #Fig in English. It oozes out milk when it is plucked from its stem and cut into pieces. It immediately changes color when it is cut into pieces. So it has to be immersed in water as soon as it is chopped. It is very flavorful after cooking and also hard to chew. So I always cook them with other vegetables to prepare curry.
Here prepared a tasty masala curry with #BottleGourd [ #Pagarkkai ].

Preparation Time      10 - 15 mins
Cooking time             10 - 15 mins

Ingredients :
3/4 Cup	Pagarkkai chopped
1/4 Cup	Athikai chopped
1 - 2 Tbsp	Green peas
1 pinch	Turmeric powder
1/2 Tsp	Salt [ Adjust ]
To Grind :
3 Tsp	Coconut scrapings
2 -3	Green chilly [ Adjust ] or
1 -2	Red chilly [ Adjust ]
1 Tsp	Cumin seeds
1/2 Tsp	Fennel [ Somp ]
1 Tsp	Coriander powder
10 - 12	Curry leaves
8 - 10	Coriander sprigs
1/4 Tsp	Salt
1 medium size	Onion, chop
Tempering :
1/2 Tsp	Mustard seed
1 Tsp	Black gram split
1 - 2 Tsp	Gingelly oil [ Til / Sesame oil ]

Or any other cooking oil.
small quantity of fresh coriander leaves to garnish

Method :

Take all the ingredients to grind except chopped onion in a blender and grind coarsely adding little water.

Finally add chopped onion and run for 2 seconds.

Transfer the masala paste into a bowl or plate and set aside.

Quadruple each athikai and put in water to avoid discoloration.

Heat a kadai with oil on a stove over medium flame.

Crackle mustard seeds once oil becomes hot and then add black gram split.

Add chopped bottle gourd & athikai after black gram turns golden color.
Also add salt and green peas.

Saute for a minute and close kadai with a lid.
Cook till the vegetables become soft.

Now add ground masala paste.

Mix gently and adjust salt.
Keep turning with ladle at regular interval to avoid sticking to the bottom.

Allow to cook on slow fire until raw smell of masala paste goes off and the curry turns dry.

Finally add chopped fresh coriander leaves and transfer into a serving bowl.

A tasty masala curry is ready to relish with hot white rice mixed 

with sambar or rasam and also tastes good with curd rice.

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Colacasia masala curry

Ennai katharikkai brinjal curry

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Katharikkai-varuval-Brinjal-fry

#KatharikkaiVaruval #BrinjalFry #EggplantFry : Few months back when we were new to a township called #Chittaranjan in West Bengal we approached a small hotel in amladahi market area to buy roti and side dish. We gave the cook of the hotel two tiffin boxes, one big another small one. He kept them aside and started rolling roti dough on a table. Then he put the rolled dough onto a hot tawa, fliped two sides for few seconds and then cooked roti in direct fire by holding it with tongs. The roti bulged like a baloon with dark spots here and there on both sides. Once done he placed it on a plate. He made 4 rotis within 10 minutes and packed them in the big tiffin box. He filled the other tiffin box with side dish. We paid him and placed the boxes in a bag and started to leave from there. At that time he asked us to give the tiffin box with rotis and we didn't know for what purpose he asked it.  He slid 3 pieces of some fried items into the tiffin box and gave it back to us. When we asked him whether it was vegetarian, he shook his head affirmatively and told something in Bengali.
We didn't understand what he told but we kept it inside our bag and returned back home. After coming home, when we opened the tiffin box we found out that the pieces were fried masala coated brinjal pieces. It was tasty and spicy but little bit sweety also.
We later learned that the dish is known as Bengali Begun Bhaja or Baingan Bhaja. #Brinjal [ #eggplant ] is known as #Begun in Bengali and #Baingan in Hindi. Here in vegetable market brinjal of big size either in violet or green color are available in plenty through out the year. Even though they are very big in size its very soft and seedless. If you cut it by a knife it seems like as if cutting butter.
Thick slices of #brinjal [ #eggplant ] are marinated in spicy masala mix and then deep fried after coating them with rice flour. I got an idea of its recipe and made it in my own way and according to my taste. After marinating them with my own masala mix powder I roasted the slices on a dosai kal instead of frying in oil. One big #katharikkai [ brinjal ] is enough for two persons. Here I have taken 2 medium size #katharikkai [ brinjal ].

Ingredients :
2 medium size	Katharikkai [ brinjal ]
1/2 Tsp	Red chilly powder [ Adjust ]
2 Tsp	Sambar powder
1/4 Tsp	Turmeric powder
1/2 Tsp	Curry leaf powder
1/2 Tsp	Cumin powder
1/2 Tsp	Kadalai maavu [ Besan ]
3 Tsp	Coriander Chutney
3/4 Tsp	Salt [ Adjust ]
5 - 6 Tsp	Groundnut oil

Method :
Take Red chilly powder, Sambar powder, Turmeric powder, curry leaf powder, kadalai maavu [ besan ] and salt in a clean & dry vessel and mix well
Wash katharikkai and cut into equal thickness pieces.
Spread Coriander Chutney on both sides of each piece and then sprinkle the powder mix over it.
Allow to stand for half an hour.

Heat tawa on a stove over medium flame.
Sprinkle oil on tawa and spread pieces on tawa.
Again sprinkle oil on the pieces and also around them.
Flip them and roast till both the sides turn golden color and also till pieces become soft.
Transfer into a serving bowl/plate.
Again sprinkle oil on tawa and roast next batch of brinjal pieces.

Goes well with hot white rice mixed with sambar and rasam.

It can be packed as side dish in lunch box for mixed rice varieties and also along with chapathi.



Note : The quantity of powders can be altered according to ones' taste buds.






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Sundaikkai [ Turkish berry ] masala curry

Vendakkai varuval [ okra fry ]

Onion Curry

Senai kizhangu varuval [ Yam fry ]

tender raw jackfruit curry

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Senai-Kizhangu-Varuval-Yam-Fry

#SenaiVaruval #SenaikizhanguVaruval #YamFry : We went to Chennai by train from kolkatta in the last week of February. During long train journey we have to buy lunch from pantry of the train. The usual lunch menu would have roti with a side dish and rice with dhal and curd. I find it very difficult to eat dhal mixed rice without any curry. So I planned to prepare a dry curry at home and pack it for the journey. The curry has to withstand two days of journey. First I thought potato curry would be better. Then I thought Brinjal, but finally decided to prepare a dry curry with #yam [ #senaikizhangu ]. Usually thin pieces of #senai [ #yam ] is cooked in pressure cooker with chilly powder and salt and then sauteed in kadai with tempering. But this time I tawa fried thick pieces of cooked yam so that I thought it would not get spoiled and its taste would be intact for two days.
Yes, my choice was right and the senai varuval remained good for two days.

Ingredients :
1/2 kg	Senai kizhangu [ yam ]
1/4 Tsp	Red chilly powder [ Adjust ]
1 Tsp	Sambar powder
1/4 Tsp	Turmeric powder
1 Tsp	Coriander powder
1/2 Tsp	Cumin powder
1/2 Tsp	Fennel powder [ optional ]
1 Tsp	Salt [ Adjust ]
2 Tsp	Groundnut oil

Groundnut oil to fry cooked senai kizhangu [ yam ] on tawa.

Method :

Remove skin of senai kizhangu [ yam ] and wash two or three times in water.

Cut it into 5 mm thick and 1 to 1 1/2 inch squares or rectangular shape pieces.
Put pieces in water otherwise it's color will change.
Take a pressure cooker and add 1/4 cup water.
Then add turmeric powder, red chilly powder, Sambar powder, coriander powder, cumin powder, fennel powder, salt and oil.
Mix well and add senai kizhangu [ yam ] pieces.
Close the cooker with weight on.
Cook till it gives one whistle on high flame.
Release pressure immediately and open the cooker.
Check if the yam pieces are done.
The cooked yam pieces should be soft but should not be overcooked.
Adjust salt and chilly powder.

Heat a tawa [ dosai kal ] on low flame.
Sprinkle one teaspoon of oil on tawa.
Spread senai kizhangu pieces on tawa.
Again sprinkle oil over and around the pieces.
Flip pieces using a dosai ladle and fry till the pieces turn into golden color.

Remove from the tawa and transfer into a serving bowl/container with lid.
Again sprinkle oil on tawa and fry next batch of pieces.

Senai kizhangu varuval - Yam fry goes well with rasam rice, 

sambar rice and even good with curd rice.





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Sundaikkai [ Turkish berry ] masala curry

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Broccoli-Masala-Curry

#BroccoliMasalaCurry : #Broccoli belongs to a family called cruciferous vegetables and the family is scientifically called  Brassicaceae family [ also called Cruciferae ]. Some of the cruciferous vegetables are cabbage, cauliflower, kale, brussels sprouts and similar green leaf vegetables.
#Broccoli is rich in minerals, vitamins, fiber and low in calories. 
#Broccoli is tasteless and flavorless. It takes very little time to cook. We have already seen broccoli stir fry [ Poriyal ] along with other vegetables. Now we will see a masala curry preparation of broccoli with potato, green peas and other vegetables.

Ingredients :
1 Cup	Broccoli florets
1/4 Cup	Green Peas
1 medium size	Potato
1/2	Capsicum, chop
1	Carrot, chop
3/4 Tsp	Salt [ Adjust ]
2 Tsp	Gingelly oil [ Til/Sesame oil ]
To Grind :
3 Tsp	Coconut scrapings
2 -3	Green chilly [ Adjust ]
1 Tsp	Cumin seeds
1/2 Tsp	Fennel [ Somp ]
1 Tsp	Coriander powder
10 - 12	Curry leaves
8 - 10	Coriander sprigs
1/4 Tsp	Salt
1 medium size	Onion, chop
Tempering :
1/2 Tsp	Mustard seed
1 Tsp	Black gram split

small quantity of fresh coriander leaves to garnish

Method :

Wash potato well and cut into halves.

Boil potato pieces in a pressure cooker adding half a cup of water and 1/2 Tsp salt for 5 whistles.

Open after pressure cooker ran out of steam.

Take out boiled potato and peel.

Break into small pieces with hand and set aside.

Take a big vessel with 3 cups of water and dissolve a Tsp of salt.

Put broccoli florets in salt water for half an hour.

Take all the ingredients to grind except chopped onion in a blender and grind coarsely adding little water.

Finally add chopped onion and run for 2 seconds.

Transfer the masala paste into a bowl or plate and set aside.

Heat a kadai with oil on a stove over medium flame.

Crackle mustard seeds once oil becomes hot and then add black gram split.

Add chopped carrot and capsicum after black gram turns golden color.

Saute for three minutes.

Then add broccoli florets and green peas.

Add salt and mix well.

Close the kadai with a lid and cook on slow flame till vegetables becomes soft.

Open the lid and add boiled potato and ground masala paste.

Mix gently and adjust salt.

Allow to simmer until raw smell of masala paste goes off and the curry turns dry.

Finally add chopped fresh coriander leaves and transfer into a serving bowl.

A tasty masala curry is ready to relish with hot white rice mixed 

with sambar or rasam and also tastes good with curd rice.


It also goes well with chappathy or puri.









You might also like to try

Cauliflower manchurian

Colacasia masala curry

Ennai katharikkai brinjal curry

Cauliflower poriyal

Vazhaipoo carrot poriyal

Curry Index

Ideas for Breakfast/Dinner

Varieties of Dishes for Lunch

Recipe Index

Broccoli-Poriyal

#BroccoliPoriyal : #Broccoli belongs to a family called cruciferous vegetables and the family is scientifically called  Brassicaceae family [ also called Cruciferae ]. Some of the cruciferous vegetables are cabbage, cauliflower, kale, brussels sprouts and similar green leaf vegetables.
#Broccoli is rich in minerals, vitamins, fiber and low in calories.
It is tasteless and flavorless. So it is suitable for stir fry [ poriyal ] along with other vegetables and also it takes less time to cook.

Ingredients :
1 cup	Broccoli chopped
1/4 cup	Carrot chopped
1/4 cup	Green peas
2	Brinjal, chop
1	Onion, chop
1/4 cup	Broccoli stem chopped
2	Green chilly, slit lengthwise
1/2 Tsp	Mustard seed
1 Tsp	Black gram split
1 pinch	Turmeric powder
1/2 Tsp	Salt [Adjust]
1/4 cup	Coconut scrapping
1/2 Tsp	Groundnut oil

Small quantity of coriander leaves to garnish.

Method : 
Soak broccoli florets in salt dissolved water for half an hour to remove impurities and insects.
Then cut into equal sized pieces.
Chop the broccoli stem also into quarter inch pieces.

Heat a kadai on a stove with oil over medium flame.
Crackle mustard seeds after oil starts fuming and then add black gram split.
After black gram turns golden brown color add green chilly and chopped onion.
Saute for a few seconds and then add turmeric powder, broccoli stem, chopped brinjal, carrot and green peas.
Close with a lid and cook for a minute on slow flame.
After a minute remove the lid and stir with a ladle.
Then add chopped broccoli and salt.
Stir well with the ladle and close the kadai with lid.
Allow to cook on slow flame till vegetables become soft.
Check salt and then add coconut.
Stir well on high flame for half a second and transfer into a serving bowl.
Garnish with coriander leaves.

An excellent poriyal to relish with sambar 

or rasam mixed with white rice for lunch.

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