1,000 Indian Recipes (164 page)

1.
Place the bitter melon slices, turmeric, and water in a saucepan and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until tender, about 5 minutes. Drain, reserving the water for another use.

2.
In a food processor or a blender, process together the onion, garlic, green chile peppers, and curry leaves until smooth. Add the coconut and process again, adding 1 to 2 tablespoons of the reserved water, if needed, to make a smooth paste.

3.
Heat half the oil in a large nonstick wok or saucepan over medium-high heat and cook the coconut paste, stirring, until golden, about 5 minutes. Add the bitter melon and salt and cook, stirring about 5 minutes.

4.
Heat the remaining oil in a small saucepan over medium-high heat and add the red chile peppers, dal, mustard seeds, and fenugreek seeds; they should splutter upon contact with the hot oil, so cover the pan and lower the heat until the spluttering subsides. Quickly add the asafoetida and transfer the spice mix to the bitter melon. Cook over low heat about 5 minutes to blend the flavors. Transfer to a serving dish, sprinkle the garam masala on top, and serve.

Variation:
To make a simpler dish, boil the bitter melons, then make the
tarka
seasoning as explained in step 4, and cook the boiled bitter melons in with the
tarka
until golden, about 5 to 7 minutes.

Bitter Melon Skins with Onions and Potatoes

Karelae kae Chilkae ki Sabzi

Makes 2 to 4 servings

Even though I don't like to peel bitter melons, I will, on occasion, do so, which then allows me to make this delicious side dish, which my mother served to us with
paranthas
(griddle-fried breads) for breakfast.

1 large russet (or any) potato

2 tablespoons vegetable oil

¹⁄
₄teaspoon coarsely ground fenugreek seeds

¹⁄
₄teaspoon fennel seeds

¹⁄
₄teaspoon kalonji seeds

1 medium onion, finely chopped

¹⁄
₃to
¹⁄
₂cup bitter melon skin (from 6 to 8 bitter melons)

1 fresh green chile pepper, such as serrano, minced with seeds

1 large tomato, finely chopped

¹⁄
₄cup finely chopped fresh cilantro, including soft stems

2 teaspoons ground coriander

¹⁄
₂teaspoon mango powder

¹⁄
₂teaspoon salt, or to taste

¹⁄
₄teaspoon garam masala

1.
Boil the potato in lightly salted water to cover until tender, about 15 minutes. Drain, let cool, then peel and cut in
¹⁄
₄-inch pieces.

2.
Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the fenugreek, fennel, and kalonji seeds; they should sizzle upon contact with the hot oil. Quickly add the onion and cook, stirring, until golden, about 3 minutes.

3.
Add the bitter melon skins and green chile peppers and cook, stirring, until they are dark brown, about 5 minutes. Then add the tomato, potatoes, and cilantro, and stir, about 5 minutes. Mix in the coriander, mango powder, and salt, and stir, another 5 minutes. By now, the ingredients should be dark brown and completely dry. Transfer to a serving dish, sprinkle the garam masala on top, and serve.

Cauliflower, Cabbage, and Other Crucifers

Fried Cauliflower Florets with Red Chili Flakes

Laal-Mirch vaali Tali Gobhi

Makes 4 to 6 servings

Simply deep-fried and sprinkled with salt and red pepper flakes, this is a quick and delicious preparation that brings back memories of my childhood—when watching fat content was not such an important part of life. I don't eat it as frequently now, but I love this dish just the same. This dish can also be made with eggplant, zucchini, or potatoes.

1 cup peanut oil for deep frying

1 small head (about 1 pound) cauliflower, trimmed and cut into 2-inch florets

¹⁄
₂teaspoon salt, or to taste

¹⁄
₂teaspoon hot red pepper flakes, or to taste

Heat the oil in a large nonstick wok or skillet over medium-high heat then fry the cauliflower florets, a few at a time, removing them to paper towels as each batch turns golden, 1 to 2 minutes per batch. Transfer to a serving dish, sprinkle with the salt and red pepper, and serve hot.

Simple Pan-Cooked Cauliflower

Bhunni Gobhi

Makes 4 to 6 servings

This home-style dish is typically made with
ghee
or mustard oil in a cast-iron wok, with just salt, cayenne pepper, and turmeric and the cauliflower and potatoes are cooked until they are quite mushy. This is a common way to cook them, because well-cooked vegetables are easier to digest.

With its delightful, soft texture this is a perfect side dish with the firmer vegetable and meat curries, although in Indian homes it is mostly served with
dal
(legume) entrées, such as
Yellow Mung Beans with Sautéed Onion and Ginger
.