Search A n R

Loading...

Friday, May 27, 2016

Pumpkin and Black chana (Black chickpeas) in coconut and kokam gravy

Moving to the current city helped me understand the local cuisine and the other regional cuisines within the state. Konkan being one of them. A distinct feature of maharastrian/konkani (a few kannada) kitchens is the use extensive use of kokam for the tangy flavour. (Tamarind does this job in Tamil, telugu and kannada recipes)

Kokam lends a beautiful pink-purple colour to the dish. And when mixed with coconut milk or paste the dish looks an exotic pink. :)

This recipe is something i came up with just because I wanted to use kokam.

Allergy information: Vegan, Soy free, dairy free, nut free, low fat and mild spice
Author/recipe owner: sudha What you need: (serves 2-4 people)
Main
Pumpkin (peeled and diced) - 1 cup
Black chickpeas/ kala chana - 3/4 cup
Salt - to taste
turmeric powder - pinch

Gravy
Fresh Coconut - grated - 1/2 cup
Kokam - 3 rinds or florets (soaked in just enough water)
green chilli -1/2 (optional)
cumin seeds - 1 1/2 tsp

Tempering
Coconut oil - 1 tsp
mustard seeds - 1/2 tsp
cumin - 1/4 tsp
red chilli - 1
curry leaves - 4
Asafoetida- 1 pinch

Process:
1-Soak 3/4 cup Chana/chickpeas overnight and pressure cook with salt
2- Boil the pumpkin with just enough water, a pinch of salt and turmeric powder (Salt optional as we add sufficient amount of salt in the chickpeas.)
3-Grind ingredients for the gravy/coconut masala
4- Separate the cooked chana from the water it was cooked in (you could use it but it lends a dark colour to the gravy)
5- when the pumpkin is half done, add the cooked chana and saute for a minute.
6- Add the coconut masala and simmer for five minutes or until the gravy looks evenly looks.
7- Temper with mustard, cumin, asafoetida, curry leaves and red chilli

serve!

Works well with roti and rice

Pumpkin and Black chana (Black chickpeas) in coconut and kokam gravy

Moving to the current city helped me understand the local cuisine and the other regional cuisines within the state. Konkan being one of them. A distinct feature of maharastrian/konkani (a few kannada) kitchens is the use extensive use of kokam for the tangy flavour. (Tamarind does this job in Tamil, telugu and kannada recipes)

Kokam lends a beautiful pink-purple colour to the dish. And when mixed with coconut milk or paste the dish looks an exotic pink. :)

This recipe is something i came up with just because I wanted to use kokam.

Allergy information: Vegan, Soy free, dairy free, nut free, low fat and mild spice
Author/recipe owner: sudha What you need: (serves 2-4 people)
Main
Pumpkin (peeled and diced) - 1 cup
Black chickpeas/ kala chana - 3/4 cup
Salt - to taste
turmeric powder - pinch

Gravy
Fresh Coconut - grated - 1/2 cup
Kokam - 3 rinds or florets (soaked in just enough water)
green chilli -1/2 (optional)
cumin seeds - 1 1/2 tsp

Tempering
Coconut oil - 1 tsp
mustard seeds - 1/2 tsp
cumin - 1/4 tsp
red chilli - 1
curry leaves - 4
Asafoetida- 1 pinch

Process:
1-Soak 3/4 cup Chana/chickpeas overnight and pressure cook with salt
2- Boil the pumpkin with just enough water, a pinch of salt and turmeric powder (Salt optional as we add sufficient amount of salt in the chickpeas.)
3-Grind ingredients for the gravy/coconut masala
4- Separate the cooked chana from the water it was cooked in (you could use it but it lends a dark colour to the gravy)
5- when the pumpkin is half done, add the cooked chana and saute for a minute.
6- Add the coconut masala and simmer for five minutes or until the gravy looks evenly looks.
7- Temper with mustard, cumin, asafoetida, curry leaves and red chilli

serve!

Works well with roti and rice

Green /Raw Papaya and chickpeas kabuli chana) in a mixed spice and tomato gravy

A pleasant person with a very charming personality came home for dinner last night. Had to make something yummy for her, Honestly, its very easy to cook for someone who appreciates variety and loves to experiment with food.

Made this gravy dish apart from the ever green mirchi ka saalan a carrot stir fry (recipe coming soon!) and my famous beetroot dhum / dum biryani :). 


The dish: 
Green papaya has been combined with pre soaked and pressure cooked chick peas to give a wonderful blend of juicy vegetable and a gluten free protein.

Serving suggestions: Can be served as is as a soup with a sour dough bread or simple roti/ phulka

Allergy info : Vegan, gluten free, Soy Free, mild spice, Low fat

Ingredients (serves 4 conservative) / 2 sumptuous :)

star ingredients
Green papaya - peeled and cubed - 1 1/2 cup
Chick peas (soaked over night and pressure cooked for two whistles) - 1 cup

boosters
tomatoes - 3 small
Onion - 1 large
Green chillies -2
red chilli -1

Flavour and spice

coriander seeds - 1 tsp
jeera - 1/2 tsp
Dry coconut / copra (grated) 3 tbsp
Khus Khus / poppy seeds - 1 tbsp
Til / ellu / Sesame seeds - 1 tbsp
elaichi  1
clove 1
cinnamon 1 cm strip
ginger - 1 cm
garlic 2 cloves
tamarind or kokam (pulp)1 tbsp
turmeric- 1/4 tsp
salt to taste

Water - to cook the papaya and chickpeas. and to grind the masala (2 cups)

garnish and temper
Curry leaves one string or 8-10 leaves
Coriander leaves  chopped 2 tbsp
Til or peanut oil - 1 tsp 
Mustard seeds  1/2 tsp
jeera - 1/4 tsp
bay leaf -1


Process: 

1 Boil the cubed papaya fro ten minutes or if its fresh, pressure cook it for a whistle
2 Pressure cook pre soaked chick peas with some salt and a little turmeric powder
3 Dry roast coriander seeds, jeera and other spices (Exclude turmeric, khus khus and tamarind pulp)
4 Set aside on a plate to cool
5 Soak khus khus in 3 tbsp of water
6 Grind the khus khus and then add the dry roasted spice mix and grind into a smooth paste
7 Transfer the mixture into a bowl and then in the same mixer jar, grind tomatoes, onion and chillies
8 Take a deep pan and add oil and when the oil is warm enough, add mustard seeds, bay leaf curry leaves and jeera
9 Once the tempering is fragrant, add the tomato onion, chilli puree and cook until its a half done,
10 Add the ground spice mix and add turmeric and tamarind pulp
11- cover and cook for five minutes on medium heat
12add the cooked papaya and chick peas,
13 add salt and half of the coriander leaves and cook well until done (chick peas and papaya should be sturdy and not mushy)

transfer into a bowl and garnish with the remaining coriander leaves

Done!!!!!







Do try my green papaya thoran recipe>> here 

LinkWithin

Related Posts with Thumbnails