I love the banana stir fry, Kachya Kelyachi Bhaaji.
Yet on this day I wanted something more complex. My need was for a gravy to dunk in the chapati as well a curry that feels good to mix with rice even before it is in the mouth. The tactile as well as the oral sensations had to be satisfied.
Let me tell you this is an original recipe. I am not sure if the ayurvedic principals are taken care of here, probably not but then our food no longer is strict in those criteria. Don't ask me questions on the chemistry and the physiological effect yet stay warned that if you don't try this one you are missing something for sure.
I use...
Ingredients
2 raw bananas peeled and diced
2 teaspoons oil
1/4 teaspoon asafoetida
1/2 teaspoon mustard seeds
2 teaspoons heaped sambhar masala powder
2 cups milk
1 tablespoon Kokum extract
2 inch piece of jaggery
salt to taste
Heat the oil. Splutter the mustard seeds. As the crackle add the asafoetida. Dunk in the diced banana. Add water and cook till soft.
Now add the sambhar powder stir once. Pour the milk. Let it boil for couple of mins. Here now is the time to add Kokum extract or what we call agal in Marathi.
Incase you don't have Kokum agal use kokum sarbat but skip the jaggery as it would already have sugar.
Keep stiring to avoid curdling of milk. Simmer for 5 mins with jaggery and salt, the final addition. The curry thickens as it simmers.
It is one lipsmacking curry. Enjoy!
Yet on this day I wanted something more complex. My need was for a gravy to dunk in the chapati as well a curry that feels good to mix with rice even before it is in the mouth. The tactile as well as the oral sensations had to be satisfied.
Let me tell you this is an original recipe. I am not sure if the ayurvedic principals are taken care of here, probably not but then our food no longer is strict in those criteria. Don't ask me questions on the chemistry and the physiological effect yet stay warned that if you don't try this one you are missing something for sure.
I use...
Ingredients
2 raw bananas peeled and diced
2 teaspoons oil
1/4 teaspoon asafoetida
1/2 teaspoon mustard seeds
2 teaspoons heaped sambhar masala powder
2 cups milk
1 tablespoon Kokum extract
2 inch piece of jaggery
salt to taste
Heat the oil. Splutter the mustard seeds. As the crackle add the asafoetida. Dunk in the diced banana. Add water and cook till soft.
Now add the sambhar powder stir once. Pour the milk. Let it boil for couple of mins. Here now is the time to add Kokum extract or what we call agal in Marathi.
Incase you don't have Kokum agal use kokum sarbat but skip the jaggery as it would already have sugar.
Keep stiring to avoid curdling of milk. Simmer for 5 mins with jaggery and salt, the final addition. The curry thickens as it simmers.
It is one lipsmacking curry. Enjoy!
These flavors remind me of gojju. Will try this soon.
ReplyDeleteGojju is tamarind and jaggery flavored and pickle like. Last week I wanted to make bitter gourd gojju but plan changed and the bitter gourds rotted.
ReplyDeleteOuch. I've got myself a bunch of "kartuli," that bitter gourd-like tiny thing that is only available in the rainy days? Hopefully I will put it on the stir-fry before anything happens to them.
ReplyDeleteSaee, Hey what was that ouch for?! Or is it due to the prickly veggies??
ReplyDeleteAre you talking of Kantol? I love that veggie and best way to enjoy them in stir fry with loads of onion. Humm I must keep my eyes open or rush to Russel market now...
hi Anjali,
ReplyDeleteWe wanted to tip you off about RecipeMela Muqabala - a cooking contest we're organizing on RecipeMela (first Indian food social network).
http://recipemela.com/blog/contest/announcing-recipemela-muqabala-the-first-recipemela-cooking-contest/
There are cash rewards to be won as well (1st prize $100, 2nd prize $50 and $25 for 3rd).
We know you cook out of love, but why not as well win some cash while doing what you love ?
We look forward to your participation !! We'd also appreciate any feedback that you might have for us.
thanks,
Pranav
http://www.recipemela.com