How to Cook Indian (59 page)

1 teaspoon cumin seeds

1 teaspoon white sesame seeds

3½ tablespoons vegetable oil

2 medium red onions, chopped

¼ cup (70 grams) fresh tomato purée

2 tablespoons grated cane jaggery

2 tablespoons tamarind pulp

1. Wash and peel, the bitter gourds and cut them in half lengthwise. Remove the seeds and thinly slice. Sprinkle with ½ teaspoon of the salt and set aside for 10 to 15 minutes. Wash with plenty of water, drain, and squeeze out the excess water.

2. Put the ginger and garlic in a spice grinder with 1 tablespoon water and grind to a fine paste.

3. Place a small nonstick sauté pan over medium heat. Let it heat for 2 minutes, then add the chiles, coriander, cumin, and sesame seeds, and dry-roast, stirring continuously, for 2 minutes or until lightly browned. Let cool, then transfer to a spice grinder and grind to a fine powder.

4. Place a medium nonstick sauté pan over medium heat and add 1½ tablespoons of the oil. When small bubbles appear at the bottom of the pan, add the bitter gourds and sauté for 4 to 5 minutes or until lightly browned. Transfer to a bowl and set aside.

5. Add the remaining 2 tablespoons oil to the heated pan. When small bubbles appear at the bottom of the pan, add the onions and sauté for 3 to 4 minutes.

6. Add the ginger-garlic paste and sauté for 1 minute. Add the tomato purée and cook for 3 minutes.

7. Add the ground spices, jaggery, tamarind pulp, and remaining ½ teaspoon salt. Stir well, add ½ cup (100 ml) water, and bring to a boil. Add the bitter gourds and stir well. Lower the heat to low, cover, and simmer for 3 minutes. Serve hot.

Khadkhade

Lentil-and-vegetable medley

This is another wonderful Goan vegetarian specialty. The taste of the radish is an excellent palate cleanser. I suggest that steamed rice accompany this mix of vegetables and
dal.

Serves 4.

½ cup (100 grams)
toor dal/arhar dal
(split pigeon peas)

1¼ teaspoons table salt

3 tablespoons vegetable oil

½ teaspoon black mustard seeds

½ teaspoon cumin seeds

3 green chiles, stemmed and chopped

½-inch (1-cm) piece fresh ginger, chopped

¾ cup (100 grams) pie pumpkin, peeled and cut into 1-inch (2½-cm) cubes

1 medium potato, peeled and cut into 1-inch (2½-cm) cubes

15 thin green beans, strings removed, finely chopped

1¼ medium white daikon radishes, peeled and finely chopped

½ teaspoon ground turmeric

1½ teaspoons red chile powder

½ cup (60 grams) grated fresh coconut (or frozen unsweetened coconut)

½ teaspoon
garam masala
(spice mix; page 27)

1 tablespoon chopped fresh cilantro

8 to 10 fresh radish leaves, shredded

8 to 10 fresh spinach leaves, shredded

1. Put the
dal
in a large bowl, wash in plenty of water 2 or 3 times, and drain. Add 2 cups (400 ml) water and soak for 30 minutes. Drain in a colander.

2. Place a nonstick saucepan over high heat and add 1 quart (800 ml) water. When the water comes to a boil, add the
dal
. Lower the heat to medium, add ½ teaspoon of the salt, and cook, covered, for 10 to 12 minutes or until tender but still firm. Drain the
dal
in a colander set over a large bowl; set the
dal
and the cooking liquid aside.

3. Place a nonstick saucepan over medium heat and add the oil. When small bubbles appear at the bottom of the pan, add the mustard seeds and cumin. When the seeds sputter, add the chiles and ginger. Sauté for 15 seconds. Add the
dal
, pumpkin, potato, green beans, and radishes, and stir briskly.

4. Add the reserved cooking liquid, the remaining ¾ teaspoon salt, the turmeric, and chile powder, and stir. Add the coconut, stir, and simmer for 10 to 12 minutes or until the vegetables are tender.

5. Add the
garam masala
and stir. Add the cilantro, radish leaves, and spinach leaves. Cook for 1 minute, then remove from the heat.

6. Serve hot.

Khatta Meetha Kaddu

Sour and sweet pumpkin

When my mother included this in her weekly menu, I used to complain and make a big fuss. So she began talking to me about the goodness of pumpkin. Back then there was no talk about beta-carotene in orange-colored vegetables; all she said was, “It’s good for you, so eat it up.” Well, I am getting a dose of my own medicine now, because my daughters also screw up their noses at pumpkin. But when I started calling this dish
khatta meetha
(“sour and sweet”), they suddenly were more interested in eating it.

Serves 4.

3 tablespoons vegetable oil

½ teaspoon fenugreek seeds

Pinch of asafetida

2 green chiles, stemmed and chopped

1 pound (500 grams) pie pumpkin, peeled and cut into 1-inch (2½-cm) cubes

½ teaspoon table salt

½ teaspoon ground turmeric

1 tablespoon ground coriander

1-inch (2½-cm) piece fresh ginger, julienned

1½ teaspoons red chile powder

2 tablespoons sugar

1½ tablespoons freshly squeezed lemon juice

2 tablespoons chopped fresh cilantro

1. Place a medium nonstick sauté pan over medium heat and add the oil. When small bubbles appear at the bottom of the pan, add the fenugreek, asafetida, chiles, and pumpkin, and stir well.

2. Add the salt, turmeric, coriander, ginger, and chile powder, and stir again. Add 1 cup (200 ml) water, cover, and cook for 10 to 15 minutes.

3. Add the sugar, lemon juice, and cilantro. Cover and cook over medium heat for 10 minutes or until the pumpkin is very soft and mashed.

4. Serve hot.

Kumro Chechki

Pumpkin with spices

Bengalis enjoy a lot of vegetables that cook quickly, such as pumpkin. They prepare it like this, with a few spices, or they combine it with potatoes or mash it and temper it with mustard oil.

Serves 4.

¼ cup (50 ml) vegetable oil

2 large red onions, sliced

½ teaspoon
kalonji
(nigella; see Note page 231)

2 pounds (1 kg) pie pumpkin, peeled, seeded, and cut into 1½-inch (4-cm) sticks

6 green chiles, stemmed and slit

2 teaspoons table salt

1 teaspoon ground turmeric

2 teaspoons ground cumin

½ teaspoon sugar

1. Place a medium nonstick sauté pan over medium heat and add the oil. When small bubbles appear at the bottom of the pan, add the onions and sauté for 4 to 5 minutes or until lightly browned.

2. Add the
kalonji
and sauté for 15 seconds.

3. Add the pumpkin and sauté for 3 to 4 minutes.

4. Add the chiles, salt, turmeric, and cumin and sauté for 1 minute. Add ¼ cup (50 ml) water and stir. Cover and cook for 5 to 6 minutes or until the pumpkin is soft. Add the sugar and stir.

5. Serve hot.

Lauki Kofta

Bottle gourd and tamarind dumplings in a spicy sauce

I grew up in a very Punjabi atmosphere where
koftas
were cooked at least once a week. This is one of my favorite dishes from childhood. I remember being excited by the surprising tamarind filling inside.

Serves 4.

For the
kofta:

1½ small lauki (bottle gourd; see Note)

3½ tablespoons
besan
(chickpea/gram flour)

¼ teaspoon red chile powder

½ teaspoon table salt

8 pieces tamarind with seeds (see Note)

1 quart (800 ml) vegetable oil

For the sauce:

3 tablespoons vegetable oil

2 medium red onions, chopped

5 medium tomatoes, puréed

¾ teaspoon ground turmeric

¾ teaspoon red chile powder

1½ tablespoons ground coriander

¾ teaspoon table salt

½ teaspoon
garam masala
(spice mix; page 27)