Calling out to vegetable lovers. A subtle wholesome delicate vegetable gravy making you feel as though you are walking through vast fields under a blue sky. It could be a bright summer day or a comforting winter afternoon. Sweetness from fresh vegetables combined with piquancy from fragrant spices creates a mystical nuance. Mother taught me this recipe over one recent long phone call. Must remember to pat her on this one. Like many before.
Take 2 drumsticks, clean the unnecessary threads from the sides and cut them in 2 inch lengths. Next take 250 grams sweet pumpkin and cut in cubes. Also add about 2 ridge gourds, scrape the sides and cut them into chunks.
Fry 3 red chillies in a tsp warm oil. Grind into paste when cool. Take 2 tsp nigella seeds and make a paste with half tsp water. Keep aside.
In a tsp ghee, add a tsp of the following mix of spices - fenugreek, fennel, nigella, cumin and black mustard seeds. In Bengal this is a backbone spice always stored in a jar and called 'Paanch Phoron'. Once the seeds sputter, grate an inch of ginger root. In another minute add all the vegetable and add salt to season. In another 2-3 minutes pour in a cup of warm water. Let the vegetables cook and the gravy simmer. Season with a dash of sugar, the red dry chilly paste and the nigella paste. In another minute the dish is done.
Steam some white rice. Enjoy with the fragrant vegetable gravy.
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