A homemaker's job is more difficult than , a canteen or a mess owner/manager's job! Atleast when it comes to managing and planning the menu for the entire week. A canteen manager can atleast get away with a not so favourite vegetable/subji , by adding come addons like a farsaan or a raita...but for us homemakers, its very difficult to plan a meal ,especially with limited variety of vegetables, and keeping in mind the nutritional aspect. But you never know, I havent stepped in the shoes of a mess keeper....it might be difficult there as well , with the cost and profit margins constraints....
Guess the grass isalways greener on the other side!!
Had a tough time today morning, shopping for the weekly grocery and vegetables...All I could see is Lauki , Karela, and Dodka...!! All sorts of Gourds...bitter and long...
Eventually had no choice but to buy some of them. Decided to make a simple subji and go the traditional way , just the way mu Mom made for our tiffins!! And , it worked... at times, keeping it simple really works, especially for everyday cooking...for our dabbas!!
Ingredients:
1 Ridge Gourd
1 tbsp soaked Chana Dal
1/2 Tomato chopped
1 Slit green chilly
1 Inch Ginger chopped
1 tsp Cumin seeds
1 tsp Mustard seeds
1/2 tsp Red chilly powder
1/2 tsp Turmeric
1 tbsp Crushed Peanuts(optional)
1/2 tsp Namak Shamak
1 tsp Jaggery/Gud
2 tsp Oil
Scrape out or peel off the hard ridges off the ridge gourd and dice it into medium chunks.
Heat oil in a kadhai , and add cumin and mustard seeds.
Once they splitter, add the slit green chilly and ginger and fry for 1 min.
Now add soaked,drained chana dal and fry for 1 min.
Add tomato,red chilly powder and turmeric.
Add the diced gourd and mix.
Add salt and jaggery and 2-3 tbsp water and mix.
Close the lid of the kadhai and add some water over the lid.
Let it cook on steam for 2 -3 mins on low flame.
Keep checking to prevent from burning at the bottom.
Once the gourd becomes soft , add crushed peanuts and mix.
Garnish with chopped coriander and serve with phulkas.
Guess the grass isalways greener on the other side!!
Had a tough time today morning, shopping for the weekly grocery and vegetables...All I could see is Lauki , Karela, and Dodka...!! All sorts of Gourds...bitter and long...
Eventually had no choice but to buy some of them. Decided to make a simple subji and go the traditional way , just the way mu Mom made for our tiffins!! And , it worked... at times, keeping it simple really works, especially for everyday cooking...for our dabbas!!
Ingredients:
1 Ridge Gourd
1 tbsp soaked Chana Dal
1/2 Tomato chopped
1 Slit green chilly
1 Inch Ginger chopped
1 tsp Cumin seeds
1 tsp Mustard seeds
1/2 tsp Red chilly powder
1/2 tsp Turmeric
1 tbsp Crushed Peanuts(optional)
1/2 tsp Namak Shamak
1 tsp Jaggery/Gud
2 tsp Oil
Scrape out or peel off the hard ridges off the ridge gourd and dice it into medium chunks.
Heat oil in a kadhai , and add cumin and mustard seeds.
Once they splitter, add the slit green chilly and ginger and fry for 1 min.
Now add soaked,drained chana dal and fry for 1 min.
Add tomato,red chilly powder and turmeric.
Add the diced gourd and mix.
Add salt and jaggery and 2-3 tbsp water and mix.
Close the lid of the kadhai and add some water over the lid.
Let it cook on steam for 2 -3 mins on low flame.
Keep checking to prevent from burning at the bottom.
Once the gourd becomes soft , add crushed peanuts and mix.
Garnish with chopped coriander and serve with phulkas.
from the pictures of the finished product, it doesn't look very interesting.
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