The first time i tasted Pitla was when I went to shirdi as a kid. The taste was distinct and I ate Brinjal Pitla and so I learnt how to make it from mom as she grew up in Maharashtra.

I tried incorporating Methi just the way my M-I-L does and it turned out to be good!! This is my entry to Nupur’s A-Z Indian Vegetables

Ingredients:
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1 cup of chopped Methi
1 cup of onions chopped finely
1 cup of besan flour
3 green chillies

For the Popu:
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cumin seeds
mustard seeds
4-5 curry leaves
2 pinches of asafoetida(hing)
1 dry red chillies
Oil, salt and turmeric to taste

In a thick bottomed pan, add oil and let the cumin, mustard seeds, red chili,curry leaves ,green chillies and asafoetida. Add the chopped onions and saute until they are transparent and then add the chopped methi. Let it cook for 4-5 min, once done,mix besan with water and make a thin paste,to avoid the lumps beat nicely. Pour this besan mixture into vessel while stirring so that it doesn’t splutter or have any lumps and keep stirring. The besan should be cooked until the raw smell is gone. Once done , remove from heat and serve with chapatis. I believe that this is normally served with Jowar roti, but we served it with the normal phulkas.

I first tasted this vegetable only after my wedding and it became a regular because its a super dish with phulkas/rotis/parathas. After I moved here, I tried to use the frozen stuff and the first time I made it , it was a disaster. I decided to give it a shot again only to defrost it for a little longer and wash it thorougly before I cook to let off the frozen smell (Its great if you find the fresh vegetable).It turned out to be a super dish!!!

Ingredients :

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1 packet of Punjabi tinda/Indian baby pumpkin

2 medium sized potatoes cut into bit size pieces

1 medium sized onion finely chopped

4 green chillies slit length wise

1 teaspoon cumin seeds

1 teaspoon ginger and garlic

1 teasponn coriander and cumin powder

A pinch of garam masala

Salt, Oil and turmeric to taste.

Red chili powder(optional)

In a wok heat oil and add the cumin seeds. Add onions and fry until golden brown, Add ginger and garlic and saute for 1 minute and add the potatoes and let cook until half done, then add the defrosted tinda and saute for 10 minutes. Then add the tomatoes, turmeric, coriander and cumin powder, salt, red chili powder and then lastly add the tomatoes and mix well and let it simmer until the tomatoes are cooked. Serve hot with phulkas/rotis/parathas Punjabi Tinda subzi served with phulkas and a cup of cut mango

My first reaction after i saw Bachali aaku,purslane leaves, Mayalu Bhaji was Hurray!!!!! I got it! Also , found in Asian stores as mong toi .Its been a year since I tasted this vegetable.My aunt had this creeper in the backyard so it was a common vegetable in every one’s houshold. I remember it had small purple coloured berry size fruits that this creeper used to give and we as girls would break open that fruit and use it as a lipstick while playing. I have been thinking of contributing to the JFI - WBB Greens hosted by Indira of Mahanandi and here I go.

Ingredients :

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3 Fistfuls of Toor Dal

1 bunch of Bachali aaku

1/2 cup of diced tomatoes

1 marble sized tamarind ball

For the Popu :

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1 teaspoon urad dal

1 teaspoon mustard seeds

1/4 teaspoon asafoetida

3 dry red chillies

4 green chillies

5-6 curry leaves

Wash thoroughly and chop the purslane leaves. Place 3 fistfuls of dal , chopped purslane leaves, 1/2 cup tomatoes, turmeric in the pressure cooker. Also place the marble sized ball in one corner on the leaves in the cooker, else you can add the tamarind extract while doing the popu. Cook until 2-3 whistles and remove once done.

Now , for the popu, heat oil in a skillet, add urad dal,mustard seeds, dry chillies, green chillies, curry leaves, asafoetida in that order. wait until the mustard seeds splutter and add the dal. Add salt and 1/2 teaspoon of re chili powder. Mix well and serve with hot rice and a dollop of ghee.

This is my all time favourite dish. My mom always made it for me when I went back home for a holiday.Its actually made with Bachali aaku or purslane leaves/Mayalu Bhaji. sometimes they make it with palak, but the authentic taste still lies with Bachali aaku.

Ingredients:

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2 bunches of Palak/spinach

1 packet of Suran(kanda)

1/4 cup roasted peanuts
1/4 cup coconut

For the paste :

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1 and 1/2 spoon of mustard

1 teaspoon rice

1 x 1 inch piece of ginger

handful of coriander

For the Popu/tadka :

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1 teaspoon Chana dal

1 teaspoon Urad dal

1 teaspoon mustard seeds

1/2 teaspoon cumin seeds

4 dry chillies

4 green chillies

1 sprig of curry leaves

1/4 teaspoon asafoetida

First, wash and cut spinach and defrost the suran/kanda/yam.In a pressure cooker place spinach, yam, 1/2 cup water, turmeric and let it cook until 2 whistles. Meanwhile , soak all the ingredients for the paste for a minimum of 15 minutes and grind coarsely.

Once the veggies are boiled,remove from heat and do the popu by heating oil in a skillet. Add the chana dal, urad dal, cumin, mustard seeds, dry chillies, green chillies, curry leaves, asafoetida , wait until the mustard seeds pop and then add the boiled spinach and yam. Add salt and the paste Mix well. Sprinkle a quarter cup of fresh coconut and add the roasted peanuts for garnish.

I was with my girlfriend and her daughter at the pool. It was a ladies evening out!! We just got into the pool with the lovely 18 month old and were having a blast!!Never realised the time as my friend was teaching her daughter to swim. I come home and lo! K makes dinner and is ready on the table and offered to write it for me on this blog. Here’s what he has to say…

K here - This dish, I had first, when Dee was still in India and I had just landed here in the US. I used to have my lunch daily at the office cafe. One Wednesday, I went into the cafe to find the chef frying some veggies and a long queue waiting in front of her. Curiosity got the better of me, and I too joined the queue with a tray in my hand. When I reached the front this was what the chef cooked for me.

Ingredients:
2 cups of sliced or thickly chopped onions
1 cup pf sliced carrots
1 cup of thinly sliced cabbage
1 cup of sliced bell peppers
1 cup of sliced mushrooms
1 cup of broccoli florets 3 tbsp oil
1/2 tsp Chili flakes
2 cups of cooked brown rice
2 pods of garlic
3 tbsp Schezwan sauce
Salt to taste
Oil to fry
Dee likes to add sprouts too to this dish.

Firstly cook the brown rice . I prefer to cook it in an electric rice cooker as it takes about 40 minutes for 2 cups of uncooked rice to cook.Heat oil in a wok and add all the chopped onions, carrots, cabbage, bell peppers, mushrooms and broccoli florets. Keep stirring the veggies every half a minute. Stir fry for 3 minutes on hi-medium heat. Add the chili flakes and fry again for a minute. Now add the Schezwan sauce and fry for another 2 minutes while stirring the veggies all the while. This will allow the schezwan to mix well with the veggies. Add the salt and take the wok off heat. For serving, layer brown rice into a bowl. Add the veggies on top and allow the schezwan to be soaked up by the rice. NOTE: One can add Chicken cubes in addition to the veggies. Also one can use Thai Peanut Sauce or Teriyaki Sauce instead of the Schezwan, and white rice instead of the brown rice.Personally, Schezwan and Thai Peanut are best liked in that order.