Recipes, Vegetable Forward

Panchrav Shaak

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During month of August or September (on the eight day of Shravan Vad in Hindu calender) people in India celebrate Lord Krishna’s birth. The festival is known as Janmashtami. This year it was on August 24, 2019. People observed fast on that day. The next day which is called Parna, feast is prepared as an offering to god as well as to break a fast. The Panchrav (mixed) shaak (vegetables) is prepared as an offering which includes variety of vegetables available in the market. Only on that day vegetable mongers in Gujarat sell prepared mixed vegetables known as Patrali. All you need to add are root vegetables to make panchrav shaak. In the recipe, quantity of vegetables might seem too much, but as you cook them it will reduce almost in half. If some vegetables are not available, it should be fine. Try not to add onion and garlic. That way you will taste each vegetable separately in the mixed vegetables. Remaining shaak can be frozen for further use.

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Panchrav Shaak

Prep time: 

Cook time: 

Total time: 

Serves: 10

Ingredients
  • About 4 to 5 cups of mixed vegetables (like butternut squash, cabbage, cauliflower, carrot, zucchini, etc.), finely cut
  • About 5 to 6 cups combined, green peas, green beans, corn kernels, papadi lilva, toover lilva (fresh pigeon peas), choli (Indian long green beans), suran (Indian yam), tindola (green ivy squash), etc. available in frozen section of Indian grocery stores
  • About 3 to 4 cups of mixed vegetables (like eggplant, potato, sweet potato, taro root, etc.) finely cut
  • About 2 cups methi (fenugreek leaves), frozen, available in frozen section of Indian grocery stores.
  • About 1 cup palak (spinach), frozen
  • 2 to 3 jalapeno or serrano chilies, finely chopped
  • ½ cup or more olive oil
  • 1 teaspoon brown mustard seeds
  • ¼ teaspoon asafetida
  • 1 ½ teaspoons turmeric
  • 2 teaspoons red chili powder
  • 3 teaspoons dhana-jeeru (spice blend of ground coriander and cumin)
  • Salt to taste
  • Juice of one lime
  • ½ cup chopped cilantro, for garnish
Directions
  1. Heat ¼ cup oil in a Dutch oven or large soup pot until shimmering. Add mustard seeds and let them sizzle. Add asafetida, turmeric and 1 teaspoon chili powder. Immediately add first mixed vegetables and green chilies. Season with salt and stir to combine with spices. Cover the pot and let vegetables cook for 5 to 7 minutes. Occasionally stir vegetables so they do not stick to bottom.
  2. Uncover pot and add second mixed vegetables. Season with salt and stir to combine with other vegetables. Let vegetables cook for 5 to 7 minutes. Occasionally stir vegetables so they do not stick to bottom. If vegetables start to stick to bottom add more oil 1 tablespoon at a time.
  3. Uncover pot and add third mixed vegetables. Season with salt and stir to combine with other vegetables. Let vegetables cook for 5 to 7 minutes. Occasionally stir vegetables so they do not stick to bottom. If vegetables start to stick to bottom add more oil 1 tablespoon at a time.
  4. Uncover pot and add methi and palak. Stir to combine with other vegetables and cover pot. Let vegetables cook for 10 to 12 minutes until you start to see oil on side of pot. Occasionally stir vegetables so they do not stick to bottom. If vegetables start to stick to bottom add more oil 1 tablespoon at a time.
  5. Uncover pot and add remaining chili powder and dhana-jeeru. Stir shaak to combine with spices. Taste shaak and add salt if needed. Add lime juice. Let shaak cook on low heat for 10 to 12 minutes. If shaak looks dry, add more oil 1 tablespoon at a time. By the time shaak is fully cooked, it should be glistening with oil. Before serving garnish with cilantro. Serve with warm puri.

 

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Recipes, Street Food

Pav Bhaji

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Pav Bhaji

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Serves: 6

Pav (bread) Bhaji (mixed vegetables) is a street food available all over India. The bhaji should be soft and mashed which you can scoop up with a pav. This recipe uses small quantity of variety of vegetables which is great use of left over vegetables. You can also use left over mashed potatoes for this recipe.
Ingredients
  • Quarter of cabbage, shredded
  • 3 to 4 florets cauliflower, roughly chopped
  • 1 medium carrot, shredded
  • 1 Japanese eggplant or ½ of large eggplant, peeled and ½ inch diced
  • ½ dhoodhi (Indian squash), peeled, deseeded and ½ inch diced (optional)
  • 2 medium russet potatoes, boiled and mashed
  • 2 large red onions, finely diced (reserve ½ cup for serving)
  • 3 large Roma tomatoes, ¼ inch diced
  • 3 cloves garlic, minced
  • 4 tablespoons canola oil or butter
  • 1 teaspoon turmeric
  • 2 teaspoons chili powder
  • 1 teaspoon dhana-jeeru (spice blend of ground coriander and cumin)
  • ½ teaspoon garam masala
  • 1 ½ teaspoons salt or to taste
  • ¾ cup frozen peas, thawed
  • 2 teaspoons pav bhaji masala
  • ¼ cup chopped cilantro, for serving
  • 1 lime, cut into quarters for serving
  • 6 soft buns (pav), any kind
  • Butter for brushing on buns
Directions
  1. Combine cabbage, cauliflower, carrot, eggplant and doodhi in a large microwave safe bowl or large soup pot or Dutch oven. Cook vegetables in microwave (7 to 8 minutes) or stove top (10 to 12 minutes) until soft. Vegetables will release some liquid, keep that liquid. Mashed vegetables with potato masher and set aside. (You can use same soup pot or Dutch oven to make bhaji. You can transfer cooked and mashed vegetables to a mixing bowl).
  2. Heat oil or butter on a medium high heat in a large soup pot or a Dutch oven until oil is shimmering and butter is melted, 2 minutes. Lower heat to medium, add garlic and sauté it until fragrant, about 1 minute. Add onions and sauté them until translucent, 2 to 3 minutes. Next add all dry spices except pav bhaji masala and sauté with onions and garlic for 1 minute. Add tomatoes and sauté them until softened, 2 minutes.
  3. Add mashed potatoes and combine with sautéed vegetables. Let potatoes warm through before adding rest of mashed vegetables, for 2 to 3 minutes. Add rest of mashed vegetables, season with salt, stir and cover with a lid. Let bhaji cook for 7 to 10 minutes on low heat until flavors meld, stirring frequently. If bhaji is sticking to bottom, add some water. Uncover, add peas, pav bhaji masala and let bhaji cook for 5 to 6 minutes on low heat.
  4. Spread butter on buns and toast them on a griddle or frying pan until light golden brown but still soft.
  5. Serve hot bhaji with pav (buns). Garnish individual serving of bhaji with 1 tablespoons of cilantro. Serve reserved onion and lime on side.

 

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Recipes, Vegetable Forward

Undhiyu

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Undhiyu

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Serves: 4

This mixed vegetables recipe is quintessential Gujarati dish. It is a very famous dish from city of Surat in Gujarat. The variety of green beans called papadi used in this recipe are named after the city. The fresh papadi is available mostly in winter months in India. In US it is mostly available frozen in Indian grocery stores along with other vegetables. Most of the time, undhiyu is cooked on stove top but it is also cooked underground in a clay pot called matalu covered with food fire, known as matala undhiyu.
Ingredients
  • ½ lb. frozen Surati papadi, thawed
  • ½ lb. frozen Surati papadi lilva, thawed
  • ¼ lb. frozen tuver lilva, thawed
  • ¼ lb. frozen ratalu (purple yam), thawed
  • 4 Indian eggplants
  • 4 small yellow or red potatoes
  • 1 sweet potato, 1 inch diced
  • 6 tablespoons olive oil
  • 1 teaspoon ajwain seeds
  • 4 teaspoons green garlic or 4 cloves garlic, finely minced
  • 2 jalapeno or serrano chilies, finely minced
  • ¼ cup cilantro, finely chopped
  • 1 recipe fried methi muthia
Masala (Spice mixture):
  • ¼ cup chickpea flour
  • 3 tablespoons ground peanuts (optional)
  • ¼ cup dhana-jeeru (spice blend of ground coriander and cumin)
  • 2 teaspoons salt or to taste
  • 4 teaspoons sugar or to taste
  • 1 teaspoon turmeric
  • ½ teaspoon garam masala
  • ¼ teaspoon chili powder
  • ¼ cup grated fresh coconut
Directions
  1. Wash eggplants and potatoes, and pat dry. Make an X cut on ⅓ of eggplant on stemless side, keeping the stem. Make an X cut on ⅓ of potato on one side. Repeat the same with rest of eggplants and potatoes.
  2. Combine spice mixture plus 2 tablespoons of cilantro, 1 tablespoon minced chili, 2 teaspoons garlic and 2 tablespoons oil into a medium mixing bowl. Set aside ½ of spice mixture. Gently widen an eggplant and stuff it by gently pushing stuffing down by hand. Try not to break it and not over stuff it. Repeat the same with rest of eggplants and potatoes. If any stuffing remains, add it to set aside spice mixture.
  3. Heat remaining oil on a medium-high heat in a roasting pan or a Dutch oven until shimmering, 2 to 3 minutes. Add ajwain seeds and let them sizzle. Add remaining garlic and green chili. Sauté it for 30 seconds. Lower the heat to low while you arrange vegetables on top.
  4. In a Dutch oven, first arrange stuffed eggplants and potatoes in single layer. On top arrange papadi, papadi lilva, tuver lilva. Spread ½ of spice mixture on top. Next arrange sweet potatoes and ratalu in single layer. Spread remaining spice mixture on top. Or in a roasting pan, arrange first eggplants vertically on one side, next arrange potatoes, and then arrange one by one papadi, papadi lilva, tuver lilva, sweet potatoes and ratalu. Spread spice mixture evenly on vegetables except eggplants and potatoes. Add ½ cup water in Dutch oven or roasting pan. Cover with lid or aluminum foil. You can either cook vegetables on stove top on medium heat or a preheated 375 degrees oven until vegetables are tender, about 30 to 35 minutes. Check on vegetables half way through cooking and stir gently with spice mixture. If vegetables are sticking to bottom, add more water.
  5. Once vegetables are cooked, add muthia and stir to combine everything. Let undhiyu cook for 3 to 4 minutes, uncovered. Garnish with remaining cilantro before serving. Serve warm with puri or other Indian flat bread. Serve cilantro chutney, garlic chutney and thin sev (thin crispy chickpea flour noodles) on side to add to undhiyu to enhance the flavor.

 

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Recipes, Vegetable Forward

Baigan Bharta

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Baigan Bharta

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Cook time: 

Total time: 

Serves: 4

Ingredients
  • 2 large eggplants (baigan)
  • 1 bunch scallions, thinly sliced
  • 2 medium Roma or plum tomatoes, ½ inch diced
  • 3 garlic cloves, finely chopped
  • 1 jalapeno or serrano chili, finely chopped
  • 3 tablespoons canola oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric
  • ½ teaspoon chili powder
  • 1 teaspoon dhana-jeeru (spice blend of ground coriander and cumin)
  • 1 teaspoon garam masala
  • 1 teaspoon salt or taste
  • ¼ cup regular yogurt (optional)
  • 3 tablespoons chopped cilantro, for garnish
Directions
  1. Pre-heat oven to 400 degrees. Line a large baking pan with parchment paper or aluminum foil sprayed with non-stick spray.
  2. Wash and cut eggplants in half. Arrange them on baking pan cut side down, leaving some space in between. Roast the eggplants until tender, about 30 to 35 minutes.
  3. Let eggplants cool for few minutes. Scoop out the pulp from eggplants, discarding the seeds. Cut the pulp in small pieces or mash with a potato masher.
  4. Heat oil in a frying pan or a wok until shimmering, 2 to 3 minutes. Add cumin seeds and let it sizzle. Add garlic and sauté it until light golden brown, 2 minutes. Add scallions, green chili, all dry spices and sauté them for 2 to 3 minutes. Next add tomato and sauté until the mixture is almost dry, 2 to 3 minutes.
  5. Add eggplant pulp, season with salt and stir everything. Cover the pan or wok and let eggplant cook for 7 to 10 minutes to blend all the flavors, stirring occasinally. If you want to add yogurt, add at this point, and let it warm through with eggplant for a minute.
  6. Garnish with cilantro and serve warm with Nan or Paratha. Can also be served as a dip.

 

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Recipes, Vegetable Forward

Baghara Baigan

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Baghara Baigan

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Cook time: 

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Serves: 4

This eggplant curry is from city of Hyderabad, Southern part of India (in a state of Telangana), and it is usually served with Biryani. It is made with small purple egg sized eggplants (known as Indian eggplants).
Ingredients
  • 1 lb. Indian eggplant (8 to 10 baigan)
  • ½ lb. green chilies, spicy or mild or mix of both (8 to 10)
  • ½ cup raw peanuts
  • ¼ cup sesame seeds
  • ¼ cup fresh shredded coconut
  • 15 to 20 Curry leaves
  • 1 shallot, roughly chopped
  • 1 jalapeno or serrano chili, roughly chopped
  • 4 garlic cloves, roughly chopped
  • 4 inch piece of ginger, peeled and roughly chopped
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 1 teaspoon turmeric
  • 2 teaspoons garam masala
  • 2 teaspoons red chili powder
  • 1 tablespoon tamarind paste, See note.
  • 1 cup canola oil
  • 3 tablespoons chopped cilantro for garnish
Directions
  1. Wash eggplants and pat dry. Make an X cut on ⅓ of eggplant on stemless side, keeping the stem. Repeat the same with rest of eggplants. Wash chilies and pat dry. Keep them whole with steams, cut them in half if long.
  2. Heat a skillet or a cast iron pan. Add peanuts and roast them until very light golden brown, about 2 minutes. Add sesame seeds and roast them for 30 seconds or until they start to pop. Immediately add coconut and roast until light golden brown, about 2 minutes. Let the mixture cool for 10 minutes. Once it’s cooled, combine roasted peanut mixture, shallot, jalapeno or serrano chili, ginger and garlic in food processor bowl and make a thick paste. Add couple of tablespoons or more water to move the contents in food processor. Set it aside.
  3. Dissolve tamarind paste into ¼ cup of water in a small bowl and set it aside.
  4. In a frying pan, heat oil on a medium high heat until shimmering. Add eggplants and sauté them for 3 to 4 minutes until skin is light brown. Remove from oil and let excess oil drain on a wire racked sheet pan or paper towels lined plate. Lower the heat and remove extra oil from pan, leaving about ¼ cup of oil. Reserve extra oil. Sauté green chilies in oil until they start to blister, about 3 to 4 minutes. Remove chilies from oil and let excess oil drain on a wire racked sheet pan or paper towels lined plate.
  5. Add more oil to frying pan to make about ¼ cup from reserved oil. Increase heat to medium high again. Once oil shimmers add cumin and mustard seeds and let them sizzle, 30 seconds. Add curry leaves, let them crisp for 40 to 50 seconds. Be careful as they will splatter oil. Add peanut mixture paste, turmeric, garam masala and chili powder. Sauté the paste with spices for 3 to 4 minutes or until you see oil separating. Add tamarind water and stir. If gravy is too thick add some water. Season the gravy with salt. Add eggplants and submerge them in gravy. Cover the pan and let eggplants cook until soft but not mushy, about 5 to 7 minutes. Uncover and add blistered chilies. Stir the contents and let everything cook in gravy for 3 to 4 minutes.
  6. Before serving garnish with cilantro. Serve hot with Nan and/or Biryani.
Notes
Tamarind paste is readily available in Indian stores.

 

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Recipes, Vegetable Forward

Stuffed Vegetables

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Ringal Bataka na Ravaiya

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Cook time: 

Total time: 

Serves: 4

The stuffed vegetables are known as Ravaiya or bharelu skaak.
Ingredients
  • 4 small ringan (Indian eggplant)
  • 4 small red or yellow bataka (potatoes)
  • 4 tablespoons olive oil
  • 1 teaspoon brown mustard seeds
  • ½ teaspoon cumin seeds
  • ¼ teaspoon asafetida or 1 clove of garlic, finely minced
  • 3 tablespoons cilantro, finely chopped, divided
Stuffing:
  • ¼ cup chickpea flour
  • 3 tablespoons ground peanuts (optional)
  • ¼ cup dhana-jeeru (spice blend of ground coriander and cumin)
  • 2 teaspoons salt or to taste
  • 4 teaspoons sugar or to taste
  • 1 teaspoon turmeric
  • ¼ teaspoon garam masala
  • ¼ teaspoon chili powder
  • 1 serrano or jalapeno pepper, finely minced
  • 2 tablespoons olive oil
Directions
  1. Wash eggplants and potatoes, and pat dry. Make an X cut on ⅓ of eggplant on stemless side, keeping the stem. Make an X cut on ⅓ of potato on one side. Repeat the same with rest of eggplants and potatoes.
  2. Combine stuffing ingredients plus 2 tablespoons of cilantro into a medium mixing bowl. Gently widen an eggplant and stuff it by gently pushing stuffing down by hand. Try not to break it and not over stuffed it. Repeat the same with rest of eggplants and potatoes. If any stuffing remains, keep it aside.
  3. In a large non-stick pan, heat oil on a medium high heat, about 2 minutes. Once oil is hot, add cumin seeds and let them sizzle. Add mustard seeds and let them sizzle. Add asafetida or garlic. With garlic, sauté it for a minute. Lower the heat and arrange stuffed eggplants and potatoes in a pan in a single layer. Increase heat to medium, cover the pan and let vegetables cook until tender, 12 to 15 minutes, stirring gently few times. Sprinkle any remaining stuffing on top of the vegetables during half way of cooking.
  4. Garnish with remaining cilantro before serving. Serve warm with any Indian flat bread.
Easier Method:
  1. Cut eggplants and potatoes into quarters.
  2. Combine stuffing ingredients plus 2 tablespoons of cilantro into a medium mixing bowl.
  3. In a large non-stick pan, heat oil on a medium high heat, about 2 minutes. Add cumin seeds and let them sizzle. Add mustard seeds and let them sizzle. Add asafetida or garlic. With garlic, sauté it for a minute. Lower the heat and arrange eggplants and potatoes in a pan in a single layer. Increase heat to medium, cover the pan and let vegetables cook for 5 minutes. Uncover pan, stir the vegetables and sprinkle stuffing on top of the vegetables evenly. Cover the pan and let vegetables cook until tender, 7 to 8 minutes, stirring gently few times.
  4. Garnish with remaining cilantro before serving. Serve warm with any Indian flat bread.

 

 

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Bhinda na Ravaiya

Prep time: 

Cook time: 

Total time: 

Serves: 4

Ingredients
  • 1 lb. bhinda (okra)
  • 3 tablespoons olive oil
  • ½ teaspoon brown mustard seeds
  • ½ teaspoon cumin seeds
  • ⅛ teaspoon asafetida
Stuffing:
  • ¼ cup chickpea flour
  • 3 tablespoons ground peanuts (optional)
  • ¼ cup dhana-jeeru (spice blend of ground coriander and cumin)
  • 2 teaspoons salt or to taste
  • 4 teaspoons sugar or to taste
  • 1 teaspoon turmeric
  • ⅛ teaspoon garam masala
  • 1 teaspoon chili powder
  • 2 tablespoons olive oil
Directions
  1. Wash okras and dry it with paper towel. Okras should be as dry as possible otherwise it will become slimy. Remove stem, and ¼ inch end of okras, and cut large okras into half. Make a cut in okra almost to half point on one side and another cut almost to half point on other side in opposite direction. Repeat the same with remaining okras.
  2. Combine stuffing ingredients into a medium mixing bowl. Gently widen okra on one side and stuff it by gently pushing stuffing down by hand. Repeat the same on other side. Try not to break it and not over stuffed it. Repeat the same with rest of okras. If any stuffing remains, keep it aside.
  3. In a large non-stick pan, heat oil on a medium high heat, about 2 minutes. Add cumin seeds and let them sizzle. Add mustard seeds and let them sizzle. Add asafetida. Lower the heat and arrange stuffed okra in a pan in a single layer. Increase heat to medium, cover the pan and let okra cook until tender, 10 to 12 minutes, stirring gently few times. Sprinkle any remaining stuffing on top of the vegetables during half way of cooking. Once okras are cooked, lower the heat, uncover the pan and let okras cook until it becomes dry and crispy, stirring occasionally, 8 to 10 minutes.
  4. Serve warm with any Indian flat bread.
Easier Method:
  1. Wash okras and dry it with paper towel. Okras should be as dry as possible otherwise it will become slimy. Remove stem, and ¼ inch end of okras, and cut large okra into half. Cut okras into quarters.
  2. Combine stuffing ingredients into a medium mixing bowl.
  3. In a large non-stick pan, heat oil on a medium high heat, about 2 minutes. Add cumin seeds and let them sizzle. Add mustard seeds and let them sizzle. Add asafetida. Lower the heat and arrange okra in a pan in a single layer. Increase heat to medium, cover the pan and let okra cook for 5 minutes. Uncover pan, stir okra and sprinkle stuffing on top of okra evenly. Initially okras will be slimy but as it cooks it will become less slimy. Cover the pan and let okras cook until tender, 6 to 7 minutes, stirring gently few times. Once okras are cooked, lower the heat, uncover the pan and let okras cook until it becomes dry and crispy, stirring occasionally, 8 to 10 minutes.
  4. Serve warm with any Indian flat bread.

 
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Maracha na Ravaiya

Prep time: 

Cook time: 

Total time: 

Serves: 4

Ingredients
  • 1 lb. small or baby assorted peppers (15 to 18 peppers)
  • 2 tablespoons olive oil
  • ½ teaspoon brown mustard seeds
  • ½ teaspoon cumin seeds
  • ⅛ teaspoon asafetida
Stuffing:
  • ½ cup chickpea flour
  • ¼ cup ground peanuts (optional)
  • ½ cup dhana-jeeru (spice blend of ground coriander and cumin)
  • 3 teaspoons salt or to taste
  • 6 teaspoons sugar or to taste
  • 1 teaspoon turmeric
  • ⅛ teaspoon garam masala
  • ⅛ teaspoon chili powder
  • 2 tablespoons olive oil
Directions
  1. Wash peppers and pat dry. Make a T cut on one side of pepper and carefully remove seeds and membrane. Keep the stem.
  2. Combine stuffing ingredients into a medium mixing bowl. Stuff the peppers one by one with stuffing either by hand or with a ¼ teaspoon measuring spoon. If any stuffing remains, keep it aside.
  3. In a large non-stick pan, heat oil on a medium high heat, about 2 minutes. Add cumin seeds and let them sizzle. Add mustard seeds and let them sizzle. Add asafetida. Lower the heat and arrange stuffed peppers in a pan in a single layer. Increase heat to medium, cover the pan and let peppers cook until soft but not mushy, 10 to 12 minutes. Sprinkle any remaining stuffing on top of the peppers during half way of cooking. The bottom of peppers will caramelize during cooking and it will add nice flavor.
  4. Can be served warm as a side dish and/or with any Indian flat bread.

 
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Karela na Ravaiya

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Total time: 

Serves: 4

I have learned this recipe of stuffed bitter melons from my sister-in-law Ushabhabhi.
Ingredients
  • 5 to 6 small karela (Indian bitter melons)
  • 2 tablespoons olive oil
  • ½ teaspoon brown mustard seeds
  • ½ teaspoon cumin seeds
  • 2 tablespoons chopped cilantro, for garnish
Stuffing:
  • 3 tablespoons olive oil
  • 1 medium shallot, roughly chopped
  • 1 clove of garlic, roughly chopped
  • 1 jalapeno or serrano pepper, roughly chopped
  • 1 inch of piece ginger, roughly chopped
  • ¼ teaspoon garam masala
  • ¼ cup chickpea flour
  • 2 tablespoons ground peanuts (optional)
  • ¼ cup dhana-jeeru (spice blend of ground coriander and cumin)
  • 3 teaspoons salt or to taste
  • 6 teaspoons sugar or to taste
  • 1 teaspoon turmeric
  • ½ teaspoon chili powder
  • 1 teaspoon aamchoor (dry mango powder)
Directions
  1. Wash and pat dry karela. Cut ¼ inch of both ends and peel the rough skip. Keep the skin aside. Cut karela in half and scoop out the pulp with seeds. Discard the big seeds and combine the pulp with saved skin.
  2. In a food processor, pulse shallot until finely minced.
  3. In small pan, heat one tablespoon olive oil on medium heat. Add shallots and pinch of salt. Let shallot caramelize on low heat until golden brown, about 5 minutes.
  4. While shallot is cooking, add skin and pulp of karela, garlic, green pepper, and ginger in food processor bowl. Pulse until finely minced.
  5. Once shallot is brown, add above mixture and garam masala. Stir everything and let it cook for 2 minutes. Let it cool down for 10 to 15 minutes.
  6. Combine rest of the stuffing ingredients and remaining olive oil in a medium mixing bowl. Add cooled mixture and combine. Stuff melon halves with stuffing. If any stuffing remains, keep it aside.
  7. In a large non-stick pan, heat oil on a medium high heat, about 2 minutes. Add cumin seeds and let them sizzle. Add mustard seeds and let them sizzle. Lower the heat and arrange stuffed melon halves in a pan in a single layer. Increase heat to medium, cover the pan and let melon cook until tender, 10 to 12 minutes. Sprinkle any remaining stuffing on top of the vegetables during half way of cooking.
  8. Garnish with cilantro before serving. Serve warm with any Indian flat bread.
Notes
Karela is extremely bitter. If you want to remove some of the bitterness, before cooking it, sprinkle about teaspoon of salt on them and transfer them to a colander. Transfer colander to baking dish or a pan to catch drippings. Let karela stand for 30 minutes to an hour and proceed with the recipe.

 
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Stuffed Brussels Sprouts

Prep time: 

Cook time: 

Total time: 

Serves: 4

Ingredients
  • 1 lb. Brussels sprouts
  • 4 tablespoons olive oil
  • 1 teaspoon brown mustard seeds
  • ½ teaspoon cumin seeds
  • ¼ teaspoon asafetida
Stuffing:
  • ¼ cup chickpea flour
  • 3 tablespoons ground peanuts (optional)
  • ¼ cup dhana-jeeru(spice blend of ground coriander and cumin)
  • 2 teaspoons salt or to taste
  • 4 teaspoons sugar or to taste
  • 1 teaspoon turmeric
  • ¼ teaspoon garam masala
  • ½ teaspoon chili powder
  • 3 tablespoons olive oil
Directions
  1. Wash Brussels sprouts and pat dry. Trim the dark end and wilted leaves. Make an X cut on ⅓ of Brussels sprouts on coreless side.
  2. Combine stuffing ingredients into a medium mixing bowl. Gently widen a Brussels sprout and stuff it by gently pushing stuffing down by hand. Try not to break and over stuffed it. Repeat the same with rest of Brussels sprouts. If any stuffing remains, keep it aside.
  3. In a large non-stick or cast iron pan, heat oil on a medium high heat, about 2 minutes. Add cumin seeds and let them sizzle. Add mustard seeds and let them sizzle. Add asafetida, sauté it for 30 seconds. Lower the heat and arrange stuffed Brussels sprouts in a pan in a single layer. Increase heat to medium, cover the pan and let them cook until tender, 7 to 8 minutes, stirring gently few times. Sprinkle any remaining stuffing on top of the Brussels sprouts during half way of cooking.
  4. Uncover the pan; lower the heat to low and let Brussels sprouts caramelized for 3 to 5 minutes without stirring.
  5. Serve warm as an appetizer or side dish. Can be served with Indian flat bread also.

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