Sunday 28 February 2016

Drumstick Pumpkin Gourd Gravy



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.

No comments:

Post a Comment