Kobichi Bhaji (Cabbage stir-fry)

'Kobichi Bhaji' is a very quick and simple stir-fry preparation that is made almost in every Indian home.
The recipe that I have shared is a typical Maharashtrian preparation and has minimal spices that helps the taste of cabbage shine through.

Cabbage is very low in saturated fat and cholesterol and a good source of fiber. That makes it a great choice if you are watching your weight.

The addition of cumin, green chilies and gram dal (chana dal) makes this mild vegetable very flavorful and interesting. This preparation tastes great with some hot rotis smeared with ghee.

Moving on to the recipe...

Source: Aai
Level: Easy
Serves: 4 people

Ingredients:
1 medium cabbage, roughly chopped
4 tblsp chana dal, soaked in water for min. 4 hours
3/4 tsp cumin seeds
1/4 tsp asafoetida
3/4 tsp turmeric powder
3 - 4 green chilies
6 - 8 curry leaves
2 tblsp oil
Salt to taste
Coriander to decorate

Method:
Step 1 - In a flat bottomed pan, heat oil on medium heat. Add in the cumin seeds and let them sizzle. Add the asafoetida, green chilies and curry leaves. Saute for a few seconds.

Step 2 - Add the turmeric powder. Saute for a few more seconds. Quickly add the chopped cabbage and the soaked chana dal. Toss everything well till the spices coat all of the cabbage. Cook covered for 5 - 10 mins stirring occasionally.

Step 3 - When the cabbage cooks down, add salt and increase the heat. Saute the cabbage for 2 - 3 more mins. Turn off the heat and decorate with some coriander.

And we are done!
Serve hot with some hot rotis.

Tips:
The cabbage starts leaving water as soon as you add salt. More so with the variety you find in the US than in India. So I would recommend adding the salt after the cabbage is almost done and then increase the heat for further cooking. We will cook the cabbage for no more than 2 - 3 mins once the salt is added.

You can replace the green chilies with red chilly powder to get a different flavor. Add the powder when you add turmeric. Make sure you do not burn the spices.

You can skip the soaked chana dal (especially if you have forgotten to soak them before hand).
But traditionally this dish is made with soaked chana dal at our home and I do like some added protein in my 'kobichi bhaji'.
That being said, I have come across recipes that add chana dal (not soaked) directly in the oil with the green chilies and curry leaves. Personally not a fan of the crunchy lentil contrast in this soft vegetable. But you can try it!

Malwani Kala Watana Amti (Traditional black peas curry)

'Kala Watana' or black peas is my favorite vegetarian delicacy from Malwan - a coastal town in Maharashtra. It is a roasted coconut based mildly spiced curry typically had with 'amboli' - a thick slightly sour pancake made out of rice flour.

Black peas are not to be confused with black chickpeas that are easily available in the indian grocery stores in the US. Till date, I have not found these in any of the regular or specialty stores that I have been to. But being a fan, I always get black peas from India.
That being said, who is to say that you cannot make this dish if you don't have access to black peas. Go ahead and make these with any beans that hold shape really well, like black or green chickpeas.

'Kala watana' are much harder than your regular peas and hence hold shape really well even when cooked for longer periods.
The masala (Bhajani) I use in this recipe is the traditional malwani masala that we usually use in our meat curries at home. The addition of cashewnuts is again very authentic to this curry, so try not to skip these. I am sure you will love it!

Let us get to the recipe...
I have divided this recipe into three parts for easier reference. First part is the pre-preparation, then details on how to go about making your masala and the last part discusses the curry preparation.

Source: Aai
Level: Medium
Serves: 5 - 6 people

Ingredients:
Part 1 - Pre-preparation:
1.5 cups black peas
4 cups water

Method:
Step 1 - Wash the black peas thoroughly under running water. Soak these under 4 cups of water or till the black peas are well submerged and leave them to plump up for a good 6 - 7 hours. Once done, drain the black peas and use them in your curry or keep them in a vacuum sealed box in your refrigerator if you do not plan to use it immediately. They stay well for 2 - 3 days.

Part 2 - Bhajani (1 portion)
1/2 cup fresh grated coconut OR 1/4 cup dry grated coconut
3/4 cup onions, roughly chopped
7 peppercorns
4 cloves
1.5 inch cinnamon stick
2 tsp coriander seeds
1.5 tsp poppy seeds
1 tblsp oil

Method:
Step 1 - In a flat pan, on medium heat add  the peppercorns, cloves, cinnamon stick, coriander seeds and poppy seeds. Dry roast these spices till the coriander seeds and poppy seeds turn brownish. Take them off the pan and place them in a plate to cool off.

Step 2 - In the same pan, heat 1 tblsp oil. Add the onions and stir fry continuously on medium-high heat till they turn brown all over.

Step 3 - Once the onions get properly browned, turn the heat down to medium and add the grated coconut and saute continuously till the whole mixture gets a deep brown color. Do not let this mixture burn. Add the spices from Step 1. Mix everything together for a minute and remove this mixture onto a plate to cool down.

Step 4 - Grind this mixture in a blender with as little water as needed to form a smooth paste.

This is your basic 'Bhajani' or Coastal Masala !

Tips: The color of your curry is dependent on the color of this bhajani mixture. So make sure you roast the ingredients really well.

Ingredients:
Part 3 - Black peas curry:
Soaked black peas (instructions above)
1 portion Bhajani (recipe above)
1 small onion, finely chopped
2 tblsp broken cashewnuts
1.5 tblsp oil
3/4 tsp mustard seeds
2 pinches asafoetida
1/4 tsp turmeric powder
1 tsp red chilly powder, or to taste
3/4 tsp jaggery
1 tsp concentrated tamarind pulp
Salt to taste
Coriander to decorate

Method:
Step 1 - Heat oil in a pressure pan. Add the mustard seeds. When they splutter, add the asafoetida, turmeric powder, cashewnuts and onions. Saute till the onions turn transparent.

Step 2 - Add the red chilly powder. Saute well. As we have used less oil, your spices might start burning. Sprinkle some water into your pan if needed, to prevent the burning.

Step 3 - Add the soaked black peas, bhajani paste and 3/4 cup of water. Mix well and saute for 5 - 6 mins. Add the jaggery and tamarind pulp. Mix again. Then add enough water till all the peas are a just below the liquid. Mix well and pressure cook for 2 whistles or till the peas are well cooked. Do not overcook the peas. The peas should be easy to crush when pressed, but should not break easily when you just stir them around a little. Adjust the taste and consistency as desired at this point. The curry needs to be spicy with a very slight hint of sweet (jaggery) and sour (tamarind). Decorate with coriander leaves.

Serve piping hot with some 'ambolis' or steamed rice. Heaven!
I usually make pancakes (thick dosas) using store bought idli batter to make pseudo 'ambolis'. They serve the purpose well.

Hope this recipe brings a little Malwan into your homes.

Sol Kadhi

'Sol kadhi bhaat and bazlela masa' - 'sol kadhi' rice with fried fish, is a dream menu of mine. Needless to say, it a regular at my home. A must have when I visit my parents back home. 

'Sol kadhi' is a digestive drink with it's roots in coastal Maharashtra. Quick to make, 'sol kadhi' is a perfect appetizer for those hot summer days.

'Sol' refers to 'Kokum' or 'Amsool'. It comes from a fruit bearing tree called Garcinia indica. The fruit from this tree is dried in the sun to get 'kokum'. It is used as the primary souring agent in Maharashtrian coastal foods. Tamarind, though not so common even now, is a recent replacement.

You really have to taste an authentic 'sol kadhi' before you try this recipe out. You cannot jump in blind here as every ingredient is to taste and has different levels of flavor in different regions. 

It is easy to get your hands on fresh coconut and 'kokum' in India. Making 'sol kadhi' is always convenient there. But trust me you can make an almost authentic 'sol kadhi', even when you do not have access to a few fresh ingredients. Let me make this simpler.. If you get your hands on some dry 'kokum', you are good to go.

Before we start, even if you think the 'sol kadhi' that we make in India is a little more tedious and time consuming, remember that there is a reason why it tastes so great! So do take that little extra effort in straining fresh coconut milk. The color of the 'sol kadhi' depends on the 'kokum' quality. Poor quality will give you a fainter pink. Do not fuss too much over it. It will still taste the same. 

Let me share my secrets to making a great 'sol kadhi' in India and beyond!

Source: My family

Level: Easy

Serves: 2 - 3 people

Ingredients (When NOT in India):

250 ml coconut milk, details below

10 - 12 dry kokum, details below

1 cup water, or as required.

5 - 6 garlic cloves

2 green chillies

Salt to taste

Coriander for decoration

Method:

Step 1 - In a small pot, add 3/4 cup of water and the dry kokum. Start heating the pot and let this mixture boil for a good 5 - 6 mins. Turn off heat and leave it aside to cool. 

Step 2 - Drain the water and keep this water for later use. Also, grind the cooked kokums till they form a rough paste. Keep this aside too.

Step 3 - Grind together the garlic cloves and green chillies with a little water till it forms a smooth paste. Keep aside.

Step 4 -  Now we are all set. In a larger bowl, pour in the coconut milk. Pour in the kokum water from step 2, garlic-green chilly paste and salt. Mix well. Start tasting the kadhi. If you find your sol kadhi a little less sour, start adding the ground kokums from step 2. Keep adding and mixing till you get your desired sourness. Always remember that the kokums will keep making your kadhi more sour over time. So do not add too much if you plan to consume the sol kadhi at a later time.

Step 5 - Once all the flavor is adjusted, strain the sol kadhi. Decorate with chopped coriander and refrigerate till you want to serve it. If you plan to indulge with rice, I would suggest getting the sol kadhi down to room temparature.

Tips: 
Sol Kadhi is usually of a very thin watery consistency. So adjust water as desired.

Coconut milk - Usually we do not have access to freshly grated coconut outside India. Using frozen freshly grated coconut according to me, compromises the taste. I found Aroy-D to be the only brand from all those I have tried, which claims to be 100% pure coconut milk (no preservatives). You should easily find these in the Asian markets. That being said, I have made sol kadhi with canned coconut milk and also with coconut milk powder before I met Aroy-D. Small compromises on the taste.

Kokum - These quantities are for the not-so-great kokums we get in Indian stores in the US. 

Now, moving on to perfection...

Ingredients (When IN India):

1 small coconut, freshly grated

5 - 6 kokum, details below

Water as needed

5 - 6 garlic cloves

2 green chillies

Salt to taste

Coriander for decoration

Method:

Step 1 - In a large blender bowl, grind together the coconut, garlic and green chillies. Add 1.5 cups of warm water. Grind for a good 3 - 4 mins. Strain the coconut through a fine mesh and squeeze out the fresh coconut milk. Keep this thick coconut milk aside. This will be your first extract.

Step 2 - Now for the second extract, add back the squeezed out coconut into the blender bowl. Add 3/4 cup warm water and grind it for 2 - 3 mins. Strain the coconut again through a fine mesh to squeeze out the coconut milk. Add this to the thicker coconut milk from step 1.

Step 3 - To the coconut milk, add salt and decorate with coriander. Refrigerate till you want to serve. If you plan to indulge with rice, I would suggest getting the sol kadhi down to room temperature before you serve it.

Tips: 
Sol Kadhi is usually of a very thin watery consistency. So adjust water as desired.

The kokum used here is the good quality kokum that you get in India. 

Indulge by itself or with some hot steamed rice!
Hope you enjoy making this recipe.  Happy cooking everyone!

Notes:
I have heard of people giving a cumin seeds tadka to the prepared sol kadhi before serving. Feel free to try that, but that is not how any of my family members prepare this drink. Just sayin...

Adding a little food color into the sol kadhi to look glamorous..is according to me an absolute NO NO! Authentic sol kadhi has no ingredients that will make it look shocking pink like it does in restaurants!

Bhajaniche Thalipeeth (Multigrain Flatbread)

'Thalipeeth' is a spicy, flavorful multigrain flatbread very popular in Maharashtra. Usually accompanied with a huge dollop of 'loni' or yogurt, I am yet to come across anyone who doesn't fall in love with this dish.

Every family has it's own secret recipe for the Bhajani (spiced multigrain flour) which is used to make these flatbreads. A combination of spices, lentils and grains are first roasted on low heat and then ground to a fine powder. This flour is then kneaded along with onions, green chillies and some more spices to form 'Thalipeeth'.

The main thing to remember before you make 'thalipeeth' is that, due to the lack of gluten in the dough, you will have to pat the dough into shape with your fingers as you will not be able to roll it out into discs. This will be a little more time consuming than your regular roti making, but it is going to be so sooo worth it. Trust me on this one!

I usually use the 'K-Pra' or 'Bedekar' thalipeeth flour which we get very easily in the Indian grocery stores around the place we stay. But if you don't find one around your home, do email me and I will be more than happy to share my familiy's thalipeeth bhajani recipe with you.

So let us get started..

Level: Medium
Serves: 8 - 10 medium thalipeeth
Source: Aai (Vandana Thakur)

Ingredients:
2 cups thalipeeth bhajani (any kind. I used 'K-Pra')
2 tsp oil
Water for kneading, as required
1 tsp yogurt
1/2 tsp goda masala (optional)
1 medium onion, finely chopped
2 stalks of spring onion greens, finely chopped
2 - 3 green chillies, finely chopped
1/2 cup coriander leaves, finely chopped
Salt to taste (I din't use any as my Thalipeeth bhajani had salt added in it)
Aluminium foil/Parchment paper
Oil for pan frying

Method:
Step 1 - Place the thalipeeth bhajani in a large plate or pot. Add 2 tsp oil and mix well. Add the yogurt, goda masala (if using), onions, spring onion greens, green chillies and coriander leaves. If your bhajani does not have salt added to it, do add some at this point. Mix well using your hands or a spoon.

Step 2 - Knead the flour into a soft dough with water. Use water sparingly. The dough is not going to be elastic like your regular chapati dough. Due to this, it may not form into a ball. To check if your dough is ready, gather a large lump of dough in your palms and press it lightly. If it holds shape, you are done.

Step 3 - Place a parchment paper or an aluminium foil over your rolling board. Pour a few drops of oil onto the sheet and spread it around. This will ensure that the thalipeeth does not stick. At the same time, start heating a pan on medium heat to roast the thalipeeth.

Step 4 - Grease your hand with a little oil. Take a fairly large sized dough (around 3 tbslp) and roll it into a smooth ball in your palms. Place the ball onto your well greased rolling board. Grease your fingers with a little oil and start lightly pressing the dough into a disc. This will be really easy as the dough would be very soft. You might notice that the corners keep cracking. Don't fuss over it. The dough is very forgiving. Just patch the cracks into place. If you think your hands have started sticking to the dough, grease it again with some more oil. Try your best to flatten the thalipeeth evenly. Flatter the disc, crispier the thalipeeth. Once done, form a small hole in the center of your thalipeeth.

Step 5 - Lightly pick up the parchment paper or foil you are using and carefully flip the flatbread onto your palm. Slowly place the thalipeeth from your palm onto the hot pan. Pour a tsp of oil around the corners of the thalipeeth. Pour some oil into the hole created in the center. This will help cook and crisp the thalipeeth well. If you want your thalipeeth very crisp, you can poke 2 - 3 holes around the thalipeeth and pour oil in all the holes.

Step 6 - Once the sides of the thalipeeth turn deep brown, pour a tsp of oil over the thalipeeth and slowly flip it to let the other side cook well. Cook till both the sides, turn to a deep brown color. Do not keep flipping the thalipeeth around too many times. You could end up breaking it in the process.

Serve hot with some 'Loni' or some yogurt. Being a garlic lover, I prefer eating my thalipeeth with some spicy garlic chutney.
You can indulge in these for breakfast or as a meal. If you are in a fancy mood like I was when I made these, you can cut them into quarters using a sharp pizza cutter and serve them to your guests as appetizers!

Enjoy!

Tips:
Once you buy your thalipeeth bhajani, do read the ingredient list on your box. Some flours have salt and red chilly powder added before hand. This should help you make proper decisions regarding adding spices and green chillies.

Do grease your parchment paper/aluminium foil well before you start pressing the dough into shape. It has to come off it when you are done.

If you have fresh homemade flour, you can dip your hands in water and flatten the dough into discs, but I have not had a great experience with store bought flours and water. Due to this, I grease my hands with oil to flatten the dough into shape.
You should try using water on your first thalipeeth and check if it works for you.

Traditional Anda Curry (Egg Curry)

Every family has it's own take on this delightful preparation. The recipe I am sharing today is my absolute favorite. It has a perfect balance of spice and tang. Not the simplest recipes for egg curry around, but definitely worth all the efforts.
The masala that I use in this curry, is a very traditional coastal masala (Bhajani) that we use at home to prepare chicken or mutton curries. So you can imagine how awesome these simple eggs are going to taste.

I am going to simplify this recipe by breaking it down into two parts. The first part will show you how we make a typical 'Bhajani' at home and the second part will show you how the curry is made using this 'Bhajani'.

These cold winter days make this dish even more desirable. So get your aprons on and dive in!

Level: Medium
Serves: 4 to 6 people
Source: Aai

Ingredients:
Bhajani (1 portion)
1/2 cup fresh grated coconut OR 1/4 cup dry grated coconut
3/4 cup onions, roughly chopped
7 peppercorns
4 cloves
1.5 inch cinnamon stick
2 tsp coriander seeds
1 tblsp oil

Method:
Step 1 - In a flat pan, heat the oil on medium power. Add the peppercorns, cloves, cinnamon stick and coriander seeds. Saute these spices till the coriander seeds turn brownish. Take them out of the oil and place them in a plate to cool off.

Step 2 - In the same oil, add the onions and stir fry continuously on medium-high heat till they turn brown all over.

Step 3 - Once the onions get properly browned, turn the heat down to medium and add the grated coconut and saute continously till the whole mixture gets a deep brown color. Do not let this mixture burn. Add the spices from Step 1. Mix everything together for a minute and remove this mixture onto a plate to cool down.

Step 4 - Grind this mixture in a blender with as little water as needed to form a smooth paste.

This is your basic 'Bhajani' or Coastal Masala !

Tips: The color of your curry is dependent on the color of this bhajani mixture. So make sure you roast the ingredients really well.

Ingredients:
Anda Curry:
4 hard boiled eggs, slit vertically into two
1 portion Bhajani (recipe above)
1 large onion, finely chopped
1.5 tblsp oil
3/4 tsp mustard seeds
2 pinch asafoetida
1/4 tsp turmeric powder
1 tsp red chilly powder, or to taste
3/4 tsp jaggery
1 tsp tamarind pulp
Salt to taste
Coriander to decorate

Method:
Step 1 - Heat oil in a large flat pot. Add the mustard seeds. When they splutter, add the asafoetida, turmeric powder and onions. Saute till the onions turn light brown.

Step 2 - Add the red chilly powder, jaggery and tamarind pulp. Saute well. As we have used less oil, your spices might start burning. Sprinkle some water into your pan to prevent burning.

Step 3 - Add the bhajani paste and 1/2 cup of water. Mix well and saute for 5 - 6 mins. At this point the mixture will start oozing out oil. Add 2.5 cups of water. The curry will be very thin now. Turn the heat to low and let this curry boil for 10-12 mins or till it thickens to your desired consistency. Adjust the taste at this point. The curry needs to be spicy with a very slight hint of sweet (jaggery) and sour (tamarind).

Step 4 - Just before serving, slide in the hard boiled eggs and sprinkle some chopped coriander.

Serve hot with some Indian paav or steamed rice.

If this doesn't warm up your cold winter nights, I don't know what will !

Paratleli Batata Bhaji (Pan Fried Potatoes)

What do you do when you suddenly realize that your guest list has increased by 5? Add in some super quick dish.
Nothing can be as super quick as this 'Paratleli Batata Bhaji'. But such a regular dish besides gems like mutton, chicken, fish...nahhh...
Remedy.. make it pretty! And that is just what I did!

Everyone loves this preparation and if you are a Maharashtrian, this is one of the regulars at your dinner table. But if it has to be presented at a party, you cannot just randomly chop the potatoes and make the dish look blah!
The other benefit of chopping the potatoes like I have, is that the dish gets cooked in less than 10-12 mins. Jackpot!
That being said, you can always save time by roughly chopping potatoes into medium to small cubes and continue with the preparations.

So here is a super quick, pretty and a party favorite recipe for all of you!

Serves: 6 to 8 people
Level: Easy

Ingredients:
12 medium potatoes, chopped into tiny cubes
0.5 tsp mustard seeds
3 pinch asafoetida
1.5 tsp cumin seeds
0.75 tsp turmeric powder
2 tsp red chilly powder or to taste
4 - 5 tblsp oil
Salt to taste
2 pinch sugar
Coriander to decorate

Method:
Step 1 - Chop the potatoes as pretty as you can and submerge them in water so they do not change color.

Step 2 - Take a flat pan and heat some oil in it. Add in the mustard seeds and let them splutter. Add the asafoetida and cumin seeds. Stir them a little till they change color.

Step 3 - Add the turmeric and saute it for 2 - 3 seconds. Do not let it go brown. Immediately add the potatoes and stir them around till they are all well coated with the oil and turmeric. Then, just spread them around in a single layer and let them cook on a medium flame. Stir occasionally.

Step 4 - When the potatoes are 50% cooked, add the red chilly powder, sugar and salt. Saute for a couple of minutes so the spices spread all over the potatoes. Cook till the potatoes are done.

Decorate with fresh coriander leaves and serve hot with some soft hot chapatis.

Tips:
Many homes cook this dish with only mustard seeds or only cumin seeds. So you can use whatever you would enjoy.

Do not over handle the potatoes. You want them to brown a little while cooking. So stir only if you think they are sticking to the bottom of your pan or burning.

Try and use a flat pan for this recipe so that all the potatoes can be spread in a single layer and they don't pile on each other. Piling could cook a few potatoes too soon and some might remain raw. Plus you will not get proper browning of the potatoes.

Daalichi Amti (Malwan Style)

The smell of this 'Daalichi Amti' gets me instantly home sick!
Aai used to make this a lot of times to go with fried fish. Best combination EVER!
And then all of a sudden, new recipes came in the picture. 'Daalichi Amti' took a back seat and everyone forgot about it.
Then a few days back I got a request from my friend to help her with some Daal recipes! My mind started travelling back in time, as I wanted her to experience the traditional daal recipes, rather than try some of my not-so-awesome experiments. So I called my mom and we were discussing which maharashtrian daals would be blog worthy! Yea, I just said that..
We picked a few traditional ones, Ambat Varan (tangy daal) Kudal-deshkar style, Brahmin style and CKP style. Then we jotted down, some quick moong daal recipes and then she said, I should start with Malwani Daal! I was confused. What was she talking about? She told me the recipe and me not being a seasoned cook, had no recollection of the flavors she was talking about. She gave me many instances of having tried it as a child with fried fish and my mind was completely blank. Finally I took the recipe and decided to try it and post it on my blog if I enjoy it as much as she claimed I would. It was when I was half way through, the aroma in the kitchen made me nostalgic! It got back every memory and instance of enjoying this daal and I called Aai immediately and told her that I finally understood why she was so excited about this!

So here is the 'Malwani Daalichi Amti' recipe that has been passed on through generations in my family.
Hope you enjoy it!

Level: Easy
Serves: 4 to 6 people

Ingredients:
1 cup toor daal
5 - 6 drumsticks
1/2 small onion, finely chopped
1/4 tsp turmeric
2 pinches asafoetida
4 - 5 kokum
2 - 3 green chillies
8 - 10 fresh curry leaves
3/4 tsp mustard seeds
3/4 tsp cumin seeds
1 marble size piece of jaggery
Coriander to decorate
Salt to taste
Oil

To be ground:
2 tblsp fresh coconut
3 tblsp chopped onions
8 - 10 black peppercorns

Method:
Step 1 - Pressure cook the toor daal, turmeric powder, asafoetida, onions, 1/2 tsp salt and drumsticks for 2 whistles or till the daal is cooked well.

Step 2 - Grind the fresh coconut, onions and black peppercorns to a fine paste. Try to grind it without water, but if you do not have a high quality grinder, which I don't, you might have to add in a little water to make the ingredients move.

Step 3 - Take a large pot. Add the pressure cooked daal and the ground mixture. Add some water to make this mixture a little liquidy. Bring it to a boil on medium heat.

Step 4 - Once the daal begins to boil, add in the kokum and jaggery. Adjust salt and water to your desired consistency and let the daal boil for a good 8 - 10 mins on medium-low heat.

Step 5 - Take a small pan. Heat 1 tblsp oil. Add the mustard seeds. When they splutter, add the cumin seeds. Stir till they slightly change color. Add the curry leaves and asafoetida. Saute for a few seconds. Pour this into your boiling daal. Decorate with coriander leaves.

Serve hot with some steamed rice and fried fish!
If you know me, don't forget to invite me when you try this recipe at home!

Tips:
Drumsticks give this daal the typical Malwani flavor. If you skip adding this, you will end up with a tasty daal, but not with Malwani Daalichi Amti.

Fresh drumsticks are ideal, but I have made this daal with frozen drumsticks too, when I could not find any fresh drumsticks around. Slight difference in flavor, but it works.

"Malwani cuisine" is the standard cuisine of the Konkan region of Maharashtra and Goa and some northern parts of West Karnataka. Altough Malwani cuisine is predominantly non-vegetarian, there are many vegetarian delicacies. Altought it is an independant cuisine, it overlaps Maharashtra cuisine and Goan cuisine.
Malwan is a town in the Sindhudurg district on the west coast of India.
Malwan being a coastal area in Konkan, has it's own distinct way of cooking food. It uses coconut liberally in various forms such as grated, dry grated, fried, coconut paste and coconut milk.
To know some more, head here.

Sabudana Khichdi (Spicy Tapioca)

Sabudana Khichdi is a favorite Maharashtrian breakfast dish. It is generally made while fasting on 'Sankashti Chaturthi'.
'Sankashti Chaturthi' is the 4th day of the waning lunar phase after full moon. If this Chaturthi falls on a Tuesday it is called 'Angaraki Chaturthi'. On this day, devotees observe strict fast. They break their fast at night after having the auspicious sighting of the moon preceeded by prayers to Lord Ganpati. Devotees believe their wishes would be fulfilled if they pray on this day. Also 'Sankashti' means deliverance during troubled times.

Getting back to the awesomeness..
This dish has suffered a great deal of bad publicity! Every generation has stories of how they messed up this dish when they were younger. I sincerely hope this post, will give your more confidence in preparing this delicacy.
I believe there are 2 most important steps in this preparation, which need special attention.
First and the most critical part is the soaking process. This is what makes or breaks this dish.
Second, is the quantity of oil used in this dish, which decides if this dish will clump up into a huge mass and get chewy or be perfectly soft and delicious!

Now with these 2 super handy tips, let us get making some Sabudana Khichdi

Level: Easy
Serves: 4 to 6 people

Ingredients:
2 cups sabudana (small white tapioca pearls)
1 medium potato, chopped
2.5 tblsp oil
1 tsp cumin seeds
2 pinches asafoetida
3 - 4 green chillies, finely chopped OR1.5 tsp red chilly powder
1/2 cup roasted crushed peanuts
8 - 10 curry leaves
Salt to taste
1/2 tsp sugar
5 tblsp coriander leaves, finely chopped

Method:
Step 1 - Take the sabudana in a large bowl. Wash it under running water. Handle gently while washing. Do not rub the sabudana roughly. This might destroy the pearls. Soak them till the water is 1/4 inch above the sabudana. That is all. Cover the vessel and keep aside for 4 to 5 hrs.

Step 2 - Lightly fluff the sabudana which will be stuck to each other with a fork to separate all the pearls. Add the roasted crushed peanuts, salt, sugar and coriander leaves. Add the red chilly powder if you plan to use it instead of the green chillies. Mix well with a spoon. Taste a few of the pearls and adjust the salt as per your preference. This is how your khichdi will finally look. So adjust the peanuts and coriander too, if you think you would enjoy some more. Keep aside.

Step 3 - In a large wok, heat the 2.5 tblsp oil on a medium high flame. When the oil is hot, add the cumin seeds. When they dance around and turn brown, add the asafoetida, curry leaves and green chillies. Stir for a few seconds till the green chillies slightly brown at the corners.

Step 4 - Add the potatoes and sprinkle 2 pinches of salt over them. (Remember we have added salt to the sabudana mixture in Step 2. So no not over do the salt here.). Cover and cook till the potatoes are almost done. Stir occassionally.

Step 5 - Add the sabudana mixture from Step 2. Mix well for a good 4 to 5 mins. Reduce heat to medium. Cover the wok with a lid and let it cook for 3 to 4 mins. Stir occassionally.

We are done!

Serve hot with some yogurt. As a kid, I used to have it sprinkled with some sugar on top. I know..WEIRD!
Sabudana Khichdi goes well with a pipping hot cup of Indian Tea by it's side.

Enjoy!

Tips:
How do I roast peanuts?
Take a wide pan, heat it on medium flame. Add the raw peanuts. Stir it continuously till the peanuts turn brownish. Do not roast them on a high flame as this might burn the peanuts. Cool this down and roughly grind them in a blender till they are crushed.
Sometime, I enjoy large pieces of peanuts in my khichdi, so I just pop the roasted cooled peanuts in a zip lock bag and hit them or roll them with a rolling pin.
(And before you ask, I do not de-skin the peanuts once they cool. Too much mess and once they are all ground, it really doesn't matter.)

If while cooking, you notice that the sabudana seems too dry, sprinkle or spray a little water on it and continue cooking. Do not over do this, you don't want your khichdi to clump up.

Once you soak your sabudana, it might seem like the water was absorbed quickly and your sabudana looks too dry. Hold yourself back. Do not be tempted to add more water. Excess water makes the khichdi chewy.

Happy cooking everyone!

Submitting this recipe to the Bon Vivant Moments #3 on Sumee's Culinary Bites.

Moogha Gathi - Goan Style (Sprouted Moong Curry)

Bean Sprouts are a storehouse of a number of vitamins and minerals.
Did you know that the sprouting process of beans, not only increases the nutritive value of beans but also reduces its calorific value?
Sprouted beans increase the digestive enzymes, which facilitates the digestion process of your body. But before indulging into the sprouting process, make sure you allow appropriate amount of humidity and warmth which are needed for proper sprouting, else you might end up growing harmful bacteria.

If you want to know how I sprout these moong beans, go right below to the Tips section.

Getting to the Star of this post...
This Goan style curry is my favorite way of using moong bean sprouts. A mild yet flavorful coconut paste added to this curry, takes this dish to a whole new level. As far as I am concerned, I don't think I need to hunt for any other moong curry recipes after I found this one, as it just somehow feels like it can't get any better.

This curry does not involve the use of onions, ginger and garlic. This makes it an ideal dish to cook during Hindu festivals like Ganpati when people generally refrain from using these ingredients.

Don't miss out on the tips section..

Level: Easy
Serves: 4 to 6 people
Adapted from: Tuka Mhane

Ingredients:
2 cups sprouted moong
3/4 cup fresh coconut (I use thawed frozen shredded coconut)
6 to 8 curry leaves
2 green chillies
6 - 8 black peppercorns
1 tsp coriander seeds
1/4 tsp turmeric powder
1 tsp jaggery
3 pieces kokum/2 tblsp lime juice
2 pinches asafoetida
1 tsp mustard seeds
1 cup water
Salt to taste
3 tblsp oil

Method:
Step 1 - Heat 2 tblsp oil in a pan. Add green chillies. Fry for a minute till they get slightly charred and brown. Drain them onto a paper towel. To the same oil add the black peppercorns and coriander seeds. Saute them till the coriander seeds turn brown in color. Drain these onto your paper towel too.

Step 3 - In a mixer bowl, pour in the fried green chillies, black peppercorns and coriander seeds. Add the coconut and turmeric powder. Grind with little water to form a smooth paste. Keep aside.

Step 4 - In a large pot, add the sprouted moong and the coconut paste from Step 3. Mix well. Add 1 cup of water or as per your desired consistency. Turn on the heat and let this mixture start boiling on medium heat. Adjust flavors to your liking. It should have all the 3 flavors: spice (red chilly powder), sour (kokum) and sweet (jaggery).

Step 5 - In a small pan, take your remaining 1 tblsp oil. Add the mustard seeds and let it splutter. Add the asafoetida and curry leaves. Pour this tadka into your boiling dal from Step 4. Mix and boil for 2 more mins. till the moong sprouts are completely cooked and all the flavors mix in well.

Serve hot with chapatis or over hot steamed rice.
Hope you enjoyed this as much as we did!

Tips:
Generally this curry is made with a lot of oil. Once cooked, there is a layer of oil on top of the curry. This is the authentic way of having this curry. Personally, I can live without it. Moreover, a layer of oil on top of my curries is a total turn-off for me. But if you would like to indulge in the authentic experience, do feel free to increase the oil quantity in Step 5.

To quicken this recipe, while making your masala preparation, you can steam your moong upto 80% cooked and keep them ready for Step 4. Then you need to boil this curry for just 5 to 7 minutes.

Kokum gives this curry a very specific tangy coastal flavor. Tamarind makes this curry really dark and somehow results in a weird flavor. So replace kokum with lime juice for the tangy flavor, if you cannot get your hands on some kokum.

I do not over-sprout moong for curries. Feels like thread in my mouth when I eat them. Here is how I sprout them:
Day 1 (nighttime): Rinse the moong beans thoroughly. Keep them in a vessel with a lid. Keep the vessel in your oven (oven should not be turned on), which is the warmest place in your house. If you live in a hot weather place, you can just keep this vessel on your kitchen counter.
Day 2 (morning): Drain out the water. The moong beans should have plumped up now. Rinse again. They are ready to use at this stage.But if you have time to sprout them, which increases it's nutritional value, rinse the plumped up beans again. Close the lid and again place the pot in the oven (oven should not be turned on). This time, if you think your day is really cold, turn on your oven light. The heat from the light, should make the oven a warm and cosy place for your beans to sprout.
Day 2 (evening): Use. If you don't plan to use it right away, rinse the sprouts thoroughly. Do not over handle them, else the sprouts will break off. Place them in a zip lock bag or in an air tight container and put them in your refrigerator to halt the sprouting process. This stays good for upto 3 to 4 days in your refrigerator and upto a month in your freezer.

To know more about the sprouting process go here. It has more information than what you will possibly need.

Farasbi chi Bhaji (French Beans/Green Beans Veggie)

French Beans or Green Beans or Pole beans are slender beans with green, rounded pods. The pods can be eaten whole, including the immature seeds, which are juicy and tender. They make for an attractive little side dish.

I use French beans in salads, vegetable soups, curries etc. But today I will share a simple dry Maharashtrian style preparation of this super cute bean. This preparation has a slightly sweet, spicy and nutty flavor. It goes well with hot chapatis as well as rice. 

Usually, to speed up the cooking process,especially if I am in a hurry, I place my chopped french beans in the rice cooker for steaming. This takes about 10 - 12 mins to get to 80% cooked. While the beans are steaming, I prepare all the other ingredients for this preparation. A huge time saver! That being said, steaming of the french beans is not mandatory. You can add raw chopped french beans while making this dish. Just make sure you cover and cook the dish for a longer time, stirring occasionally till you are done.

If you want to know how I steam my veggies, go right down to the tips section below this recipe. 

Now let us get cooking.

Level: Easy

Serves: 4 to 6 people

Ingredients:

1 lb french beans, cut into tiny rounds

3/4 tsp mustard seeds

1/2 tsp cumin seeds

3 to 4 pinches asafoetida
8 to 10 curry leaves
1 green chilly, finely chopped

1/2 tsp turmeric powder

1 tsp red chilly powder

2 tblsp roasted peanut powder

2 tsp goda masala

1 marble sized jaggery

Juice of half a lime/2-3 kokum 

Salt to taste

1 tblsp coconut for garnishing (optional)
Coriander for garnishing 

Method:

Step 1 - Steam the french beans in a rice cooker or in a steamer or a pressure pan. Make sure you do not over steam them. They should maintain their crunch as well as their texture. You need the french beans 80% cooked. How do you check for it? Try to break a tiny piece in between your fingers. It should be slightly tough but easy to break. You can also pop one in your mouth and check if it is cooked. Make sure you do not overcook these.

Step 2 - In a large pot or pan, heat 2 tsp oil. Add the mustard seeds. When they splutter, add the asafoetida and cumin seeds. Saute till the cumin seeds get to a light brown color. Add the curry leaves and green chilly. Mix in well.

Step 3 - Add the turmeric powder and the steamed french beans. Mix well. Add the red chilly powder, jaggery, goda masala, and crushed peanuts. Saute everything well and cook covered for a couple of mins.

Step 4 - Once the french beans are thoroughly cooked, squeeze some fresh lime juice and sprinkle some fresh coconut and coriander leaves on it.

Serve hot with some hot chapatis or with daal and rice.

Happy Cooking Everyone!

Tips:
How do I steam the veggies in my rice cooker?
Add 3 cups of water to the rice cooker bowl. Place your steamer over it and put in your french beans in the steamer basket and spread them around. Try not to stack up the beans on top of each other. We need even cooking. Turn on the rice cooker and your timer for 5 mins. After 5 mins, stir the french beans around with a spoon. Cover them again and keep the timer on for another 5 mins. Check on the french beans for 80% doneness. You should be done by now. Keep cooking for 2 - 2 more mins if your french beans are not ready yet. Simple ain't it?

You can also pressure cook the beans for 1 whistle.

Shepu Batata Bhaji (Potatoes & Dill)

Dill leaves are also known as 'Shepu' in Marathi and "Suwa" in Gujrati. Dill is an unique plant in which both its leaves and seeds are used as seasoning. They have a distinct soft sweet flavor. A little Dill goes a long way in flavoring any preparation. This in turn saves us pre-preparation chopping time while cooking, which is always an added bonus!

Whenever possible, try and choose fresh dill over the dried form of the herb since it is supposed to be superior in its delicate fragrant flavor.

The recipe I have shared with you below, is one of the basic and easiest one I know. It is so warm and fragrant that you can't help falling in love with this one.

Serves: 3-4 people
Level: Easy

Ingredients:
3 potatoes (medium sized), chopped into medium thin slices
3/4 cup dill (shepu), finely chopped
5 - 6 garlic pods, thinly sliced
6 - 8 dry red chillies, broken
8 - 10 curry leaves
1/2 tsp mustard seeds
1/4 tsp cumin seeds
2 pinches asafoetida
1 tsp urad dal
1/4 tsp turmeric powder
1.5 tblsp oil
Salt to taste

Method:
Step 1 - In a wok, heat some oil. When the oil heats up, add the garlic and saute till it slightly changes color. Add the mustard seeds, cumin seeds, asafoetida, curry leaves and red chillies. Saute for a few seconds. Add the urad dal and let it turn light brown.

Step 2 - Add the turmeric powder and immediately add the potatoes. Saute over medium heat for a good 4 to 5 mins. Cover and let the potatoes cook.

Step 3 - When the potatoes are 50% done, add the dill leaves and saute for 3 to 4 mins. Cook covered for 8 to 10 mins. stirring occassionally till the potatoes are nicely cooked through.

Serve hot, with some nice hot chapatis.

Enjoy!

Tips:
Source: Whole foods, Organic Food Facts etc.
Do not add too much turmeric. You just need a slight yellow tinge to the potatoes.

With dill, you don't have to go plucking each strand on the stalk. Just cut off all the stems, and roughly chop everything together. Dill cooks quickly, so you are not going to taste tough stalks in your preparation anyway.

Dill leaves that are a little wilted are still good to go since they usuallly wilt very quickly. Fresh dill can be stored in the refrigerator wrapped in a damp paper towel. It can also be stored frozen whole or chopped in airtight containers.

Something about Dill:
Dill is native to Southern Russia, Western Africa and the Mediterranean region. But it is extensively grown in North America, India, North Africa and Asia.
The health benefits of Dill include good digestion, relief from insomnia, hiccups, diarrhea, dysentry, menstrual disorders, respiratory disorders etc.
It is also great for oral care.

Varan

After a lot of requests for typical Maharashtrian Daals and Amtis, I thought I should start from the basics.
Moreover if I don't include "Varan" in the Soul Food tab, the whole concept of "Soul Food" gets challenged..:)

Varan is a real basic maharashtrian style daal. It is always a part of a traditional maharashtrian thali. Any offering given to God, has to have Varan in it's menu. It is also a regular in traditional maharashtrian style weddings. (Lagnachi pangat).

The most authentic way to eat this Varan is "Varan-Bhaat-Tuup-Limbu". Which translates to "Varan-rice-clarified butter(ghee)-lime".
So you take some hot fresh rice on your plate. Laddle in some Varan. Add about a teaspoon (or more if you dare) of ghee and squeeze a little lime. Mix it all together and gobble away.
The most important step to remember is to eat this while it is hot!

Level: Easy
Serves: 4 - 6 people

Ingredients:
1 cup tur daal
3 pinch asafoetida (hing)
3/4 tsp turmeric powder
Salt to taste
1 large marble sized jaggery (or to taste)
Water as required

Method:
Step 1 - In a pressure cooker safe bowl, add the tur dal and wash well till the water runs clear.

Step 2 - Add 2 cups of water to the bowl, the asafoetida, turmeric powder and 3/4th tsp of salt. Pressure cook for 3 whistles or for as much time your pressure pan takes to cook lentils. You want to overcook the lentils here. They should all just mash and blend in together.

Step 3 - Once the pressure is all released, take out the bowl carefully from the pressure pan and mash the daal to a smooth puree like consistency. You could use a masher or a whisk here. The lentils being over cooked don't take long to break down.

Step 4 - Pour this puree into a larger pot and start heating it again. Add water till it reaches the consistency you desire. Generally Varan is supposed to have a thicker consistency. But you can add water based on your personal preferences. Add the jaggery and adjust salt. Boil for just 5 more mins.

Serve hot with some rice, tuup and limes.

Perfect!

Tips:
Varan is supposed to have a thicker consistency than the other maharashtrian daals you will come across.

When you are pressure cooking the tur daal in the pressure cooker/pan, make sure you cover the bowl. You don't want the daal to boil over and mess up the entire pressure pan.

Some families like to have a bit of tur daal in the varan and do not enjoy it completely pureed. In this case do not overcook the lentils and just slightly mix them together once they cook.

Rack your brains:
In India split pigeon peas (tur daal/toor daal) is one of  the most popular pulses.
They are an important source of protein in a mostly vegetarian diet.

Along with high levels of proteins, they also contain the important amino acids methionine, lysine and tryptophan.

Tondlichi Bhaji (Ivy Gourd Bhaji)

Ivy gourd/tondli/tindora is from the cucumber family. Some preparations need them cut into small rounds and some need them slit long and thin. It is weird...but personally I think they taste different both ways. My mind does not want to accept this, but my tastebuds seem to have a different story to tell everytime! :)

Tondlichi bhaji is one of Alok's favorite vegetable preparations. I, on the other hand, am not a big fan.
Alok prefers to take lunch from home to his office. Good for health and of course on the pocket!
I like making tondli this way because it is so very simple and quick that it is absolutely ideal whenever I need this ready by 7 in the morning.
Perfect low brain activity so early in the morning!

Serves: 2 to 3 people
Level: Easy

Ingredients:
500 gms ivy gourd/tondli, cut into thin rounds
1 large onion, roughly chopped
3/4 tsp mustard seeds
2 pinch asafoetida
1/2 tsp turmeric powder
3/4 tsp red chilly powder
1/2 tsp sugar
1/2 tsp cumin powder (optional)
1/2 tsp coriander powder (optional)
1 tsp garam masala
Salt to taste

Method:
Step 1 - In a pot, heat 2.5 tblsp oil. When the oil is hot, add in mustard seeds and let them splutter. Add in the asafoetida and turmeric powder. Saute for a few seconds and add the onions. Saute for 5 to 6 mins on a medium high flame till the onions get light brown.

Step 2 - Add in the chopped tondli/ivy gourd. Mix everything well and cook covered for 5 to 10 mins stirring occasionally. When it is cooked half way through add the red chilly powder, salt, cumin powder and coriander powder. Mix well and cook till the veggies are cooked.

Step 3 - Just before everything is done, sprinkle in the garam masala and mix well. Cook covered for another minute and we are done.

Serve hot with some chapatis.

Tips:
You can jazz up the same dish in different ways by changing the final masala. I have replaced garam masala with tandoori masala, meat masala and even malwani masala. Use your own imagination!

Peeth Perun Simla-mirchichi Bhaji (Bell Peppers Bhaji)

Simple Indian Bhajis (dry preparations) are always welcomed with a smile at my home! My husband and I are not major eating out fans! Well, we do enjoy eating out, but mostly it is because it gives me a break from cooking! I notice I always end up saying homely things right after a major party! Lets not get into awkward details here..

Bell peppers or capsicums are one of the most easy to find vegetables anywhere in the world. So it shouldnt be a big task to put this preparation together. And a simple recipe always makes life easier. So here is one such quick yet not too basic recipe for all of you out there.

"Peeth-Perun" refers to a preparation that involves addition of chickpea flour/besan, which is the "peeth" here. 

Serves: 3 to 4 people

Level: Easy

Ingredients:

1 large onion, roughly chopped

4 large bell peppers, roughly chopped (I use green)

1 cup chickpea flour

1 tsp mustard seeds

2 pinch asafoetida (hing)

0.5 tsp sugar

1/2 tsp turmeric powder

3/4 tsp black pepper powder

3/4 tsp cumin powder

1/2 tsp red chilly powder

Salt to taste

Method:

Step 1 - In a pan, preferably flat, heat 3 tblsp oil. When the oil is hot, add the mustard seeds and let them splutter. Add the asafoetida and turmeric powder. Saute for a few seconds. Add onions and saute on a medium high flame till the onions start turning brown.

Step 2 - Add the bell peppers and mix well. Cover with a lid for 5 - 6 mins stirring occasionally till the bell peppers are no longer totally raw. Add the salt, black pepper powder, cumin powder, red chilly powder and sugar. Mix well and cook covered till the bell peppers are almost done. We do not want the bell peppers to break down and mash. You should just be able to break them apart with your spoon effortlessly. Adjust taste. At this stage the whole preparation should be slightly stronger than what you desire. This is because, we are now going to add all the chickpea flour.

Step 3 - Lower the heat. Add the chickpea flour spoon by spoon and keep mixing, trying to avoid any lumps from being formed. Once all the chickpea flour is added, cover with a lid and let this cook for 2 to 3 mins, so the flour is no longer raw. 

Step 4 - This is an optional step. You can gently press all the preparation to the bottom of the pan and cook it for 5 more mins. on a low flame uncovered. This will give a slightly burnt texture to the vegetable, which according to me, makes it even more tasty.

Serve hot with some chapatis. It tastes great with some plain yogurt too. Hell I use it as a sandwich filling too. 

Did I mention this was one of my favorites??! :)

Tips:

In step 3, to be sure of avoiding lumps, you can sift the flour into the vegetable. But thats not compulsory. Personally I dont mind little lumps in this preparation. They taste really cool.

Once, you are done making this dish, make sure you dont cover it. Let it cool down completely and then cover this up. Covering this vegetable when it is hot or warm, makes it all soggy by the time it is ready to be eaten. And that is not a pleasant sight!

Ambadichi Amti (Gongura curry)

Tired of the same spinach and fenugreek preparations, I wanted to start adding some different greens in our diet. That is when I came across a nameless maple leaf like green leafy vegetable in our grocery store.
But the problem was that I dint know what it was!
After a lot of high level discussions between my husband and me and trying to figure out on the iphone what this was..we finally decided to ask the owner about this vegetable.
He said.."Ye Gongura Hai!". Now that dint help us at all, as we dint ever hear of GONGURA*!
So we surfed online again and realised that this was called Ambadi in marathi. I was shocked! It was one of my absolute favorite greens and I dint know it looked anything like this before cooking!
I picked up a huge bunch and we headed home.

The story doesnt end here. I still had to be sure before I started wasting time and ingredients on this preparation.
So now it was skype time!
I asked my mom to log onto skype and made sure I had the correct vegetable in my hand. Once that was confirmed, I moved on to finally cooking this green.

What would I do without technology! :)

Serves: 3 to 4 people

Level: Easy

Ingredients:

1 large bunch gongura leaves (ambadi), roughly chopped

1/2 cup raw peanuts

1/2 cup chana dal

3/4 tsp mustard seeds

Pinch of asafoetida

6-8 fenugreek seeds (methi seeds)

1/2 tsp turmeric powder

3 green chillies, finely chopped

1 tblsp chickpea flour (besan)

1 tblsp goda masala

1 tblsp jaggery

Salt to taste

Oil

Method:

Step 1 - In a small bowl, add the peanuts and chana dal and soak them completely in water for a minimum of 3 to 4 hrs. Overnight would be better. Pressure cook these for 2 whistles till they are cooked well. We do not want to mash them. 

Step 2 - In a large pot, heat 3 tblsp of oil. When the oil is hot, add the mustard seeds. Once they splutter, add the asafoetida, fenugreek seeds and green chillies. Saute for a few seconds. Add turmeric powder. Saute for a few more seconds and add the chopped gongura leaves. Cook this for a good 5 mins mixing continuously.

Step 3 - Once all the greens wilt and start oozing water, add the chickpea flour and mix well. Add the salt, boiled peanuts and chana dal from Step 1, goda masala and jaggery. Mix well. Add enough water to reach your desired consistency. Mix well and let this boil for 5 to 10 mins. uncovered.

Serve hot with hot chapatis or/and rice.

Tips:
You can use this same preparation method with colocasia leaves too. It would result in a really famous maharashtrian preparation called "Alu cha phatphata". You will come across this if you get a chance to attend a traditional maharashtrian wedding. Just make sure you remember one change. Unlike gongura leaves, colocasia leaves are not sour. So just add 1/2 to 3/4 tsp of tamarind concentrate to the recipe above.

*Gongura leaves: 
Source: http://www.natural-homeremedies.com/blog/health-benefits-of-red-sorrel-leaves/
Gongura leaves are also known as Red Sorrel, Ambadi and Pulicha Keerai in various parts of India. It comes in two varieties namely the green leaf and the red variety, the latter being more sour than the former. The leaves are bitter, mildly astringent and have an acidic taste.
The herbal leaves of gongura, have the health benefit of being very effective in relieving the symptoms of fever.  It helps to cool any inflammation and heat in the blood. Fresh leaves help to stimulate the stomach and to sharpen the appetite.  In addition it is the herb that helps to cool the liver.