Mr. Mirji’s Hukosu Dindu Chutney
Cauliflower Stalk Sauce
Discarded fruit and vegetable pieces contribute significantly to food waste, and a recipe that offers a creative way to use them is definitely a savior. Here, cauliflower stems, which are just as nutritious as the florets, are cooked until tender and tossed with a creamy sauce of everyday spices. It can be eaten over pasta, on toast, with crudités and fritters, or spooned over soft rice and ghee.
serves 4
1 medium head cauliflower (500 grams)
1 gooseberry-sized tamarind ball (15 g), soaked in ¼ cup hot water (60 ml) for 15 minutes
1 tsp vegetable oil
¼ tsp fenugreek seeds
1 inch piece ginger, peeled and chopped
2 tbsp roasted gram
1 tsp jaggery powder
⅓ tightly packed cup coriander leaves (10 g), washed and chopped
salt
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tempering
1 tsp vegetable oil
¼ tsp black mustard seeds
10-15 fresh curry leaves
method
Place the cauliflower on a cutting board and run a knife around the main stem, separating the florets from the stem. Wash and roughly chop the stalk. This should yield about a cup of chopped stem.
Mash the tamarind by hand or with a fork and strain the liquid into a bowl. Squeeze tamarind to extract as much liquid and pulp as possible. Reserve the tamarind extract, and discard the fibers and seeds that remain in the strainer.
Heat 1 teaspoon vegetable oil in a skillet over medium heat. Add fenugreek seeds and fry for 20 seconds, till they turn dark in colour. Add chopped cauliflower stem; Cover and cook for 6-7 minutes, while stirring occasionally, till the pieces are tender but not mushy. Once cooled, coarsely grind in a mixer/food processor along with tamarind extract and the rest of the ingredients. Taste and add salt if required. Take out the chutney in a bowl.
To make the tempering, heat 1 teaspoon vegetable oil in a small, heavy-bottomed pan over medium heat. Add mustard seeds, and when they splutter, add curry leaves and switch off the flame. Pour the tempering over the chutney and serve ,
Anita Tikku’s Hawk | photo credit: Balaz Glody
Hawk of Anita TikkuKashmiri Saag
Haak is a delicately flavored leafy green (botanical name, Brassica oleracea var. viridis), widely grown in Kashmir and considered a cultural icon of Kashmiri cuisine. Haak saag can be added to any dish by simmering it gently and seasoning it with asafoetida and red and green chilies. This recipe works well with radish/dandelion/collard/kohlrabi greens, collard greens, spinach and even kai-lan (Chinese broccoli).
serves 4
1-2 tsp mustard oil
a pinch of asafoetida
a pinch of baking soda
600g hake, washed
2 green chilies, cut in half
2 dry red chilies, broken in half
salt
method
Heat mustard oil in a heavy bottom pan on medium heat till it starts smoking. Heating mustard oil to this level will reduce its pungency. Add asafoetida and 2 cups of water. Be careful when adding water to hot oil as it will spit. Keep a lid or splatter screen handy to quickly cover the pot. Boil water and add baking soda to it; It will foam. Baking soda helps in maintaining the bright color of green vegetables. Add the greens and stir gently till they wilt. Add more water if the leaves are not completely submerged. Add green and red chilies and salt. Reduce heat to low, cover and cook until hawk is tender, about 10-12 minutes. To check whether the greens are ready, take a leaf from the pan and taste it – it should be tender to the bite. Serve with boiled rice and a bowl of curd.
Arundhati Nag’s Batata Saung | photo credit: Balaz Glody
Arundhati Nag’s Batata Saung
Dry Red Chilli, Coconut and Tamarind Potato Curry
Batata Saung is made by boiling soft potato pieces in a classic Saraswat masala of dried byadgi chillies, tamarind and coconut. Byadagi chilies give the dish mild heat, smoky color and a strong red colour, while potatoes and coconut give it a creamy texture. If using hot chili instead of byadgi, adjust the spice level according to your taste.
serves 4
500 grams potatoes, washed and cut in half
Spices
1 small lime-sized ball (20 g) of tamarind, soaked in ¼ cup hot water (60 ml) for 15 minutes 8-10 dry byadgis/red chillies (adjust as per spice tolerance)
2-3 tbsp grated fresh coconut
3 tablespoons coconut oil, divided
3 onions (150 g), finely chopped
½ tsp turmeric powder
salt
method
Place the potatoes in a pressure cooker and add enough water to cover them. Cook in a pressure cooker for 3-4 whistles or till the potatoes are cooked. When the pressure is over, open the lid and filter it. When it is cool enough to handle, peel the potatoes and break them into pieces with your hands.
While the potatoes are cooking, prepare the masala.
Mash the tamarind by hand or with a fork and strain the liquid into a bowl. Squeeze tamarind to extract as much liquid and pulp as possible. Reserve the tamarind extract, and discard the fibers and seeds that remain in the strainer.
Dry roast red chillies in a pan on medium heat till fragrant and crisp. Take care that the chillies do not burn. Grind the roasted red chillies, tamarind juice and coconut in a mixer/food processor to make a thick, smooth paste. If necessary add a splash of water while grinding.
Heat 2 tablespoons coconut oil in a large pan over medium heat. Add half the chopped onions and fry till they turn brown, about 5 minutes. Take out the fried onions with a slotted spoon and keep aside. In the same pan, add another tablespoon of coconut oil. Add remaining chopped onions, turmeric powder and salt. Fry for 2-3 minutes. Add potato pieces and freshly ground masala. Add 1/4 cup water, mix and cook for 5-6 minutes till the gravy becomes thick. Add the fried onions, mix and cook for a few more minutes. Taste and add salt if required. Serve hot with puri or rice and dal.
The gravy thickens when it cools down. To thin the gravy, dissolve 3-4 tbsp of hot water and bring the Batata Saung to a boil just before serving.
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