Handvo (Spicy Lentil Cake)

Handvo/Ondhwa; Baked savoury lentil cake bursting with yummy goodness. (Healthy che)

Hmm, what can I say about this? Fermentation and patience is key?
Gosh, how I despise waiting for my food!
Sabar Ka Phal Meetha Hota Hai (The fruit of patience is sweet) well in this case, it’s spicy.
Overnight or 6 hours will be more than enough. The Tadka is totally optional, however it does add another dimension if you will onto this cake.

This is so versatile, you have complete control over this in terms of taste. I know many who love it spicy, I know many who prefer it to be on the sweet side too. It’s just up to your preference when it comes to taste. Also, the sort of veggies you can add into this is totally your call, I like my Handvo simple so I normally opt for using Grated Carrots & Bottle Gourd (I squeeze the water out of it then pop it into the batter.)
It doesn’t stop there. It’s up to you if you want to add the Tadka on top or if you’d like to add a bit into the batter or if you want to skip it entirely.

*I will update this post with more pictures soon. I forgot to take pictures after I had cut this, I was pretty hangry!*

The What:

• 1 Cup Handvo mix
• 2 Tbsp Corn Flour
• 1 Tbsp Semolina (Fine Sooji)
• 2 Tbsp Yogurt
• 3 Tbsp Oil
• Salt to taste
• 1/2 Tsp Turmeric
• Ground Cumin & Coriander Powder
• Sugar to taste
• Green Chilli and Ginger Paste to taste
• 1/2 Tsp Sanchal
• Handful of Fresh Coriander finely chopped
• Warm Water

Veggies

• Grated Carrot
• Grated Bottle Gourd (Dudhi)
• Green Peas
• Sweetcorn
• Peppers

Tadka

• 4 Tbsp Oil
• 1 Tsp Mustard Seeds
• 1 Tsp Cumin Seeds
• 1 Tsp Sesame Seeds
• 1/4 Tsp Asafoetida (hingh)

The How:

• First of all start by greasing an oven proof dish, can be a cake tin or a square tin, then pop it to one side.
• In a bowl, mix everything apart from the ENO & Veggies.
• Give it a taste and make sure everything is up to par with your palate.
• The batter shouldn’t be too thick nor too thin, keep in mind as the batter ferments it will get a little thick.
• Cover and let it be overnight or for 6 hours.
• Give everything a good mix and add in the Veggies.
• Have another taste.
• Make the Tadka so it’s ready to have on hand because you’ll have to work a little fast.
• Add the ENO to the batter and drizzle 2/3 Tsp of Lemon Juice directly over it to activate it. Make sure you add the ENO in one place and not sprinkle it everywhere.
• Once it’s activated, give it a stir until everything is frothy and well combined.
• Spread the batter into the greased tin.
• Drizzle over the Tadka.
• Bake at 170 degrees c for 30/40 minutes.
• You can turn off the oven and keep the Handvo in there if you wish, you’ll get a nice golden crispy top.

It’s ready to Eat, Share and Enjoy!

Laksa (Noodle Soup)

it’s a Sunday, rather windy with a slight chill in the air. So it’s evident that dinner has to be comforting.
I recall making this, many years ago as a one off, as I had Red Chillies at hand also a can of Coconut Milk. From what I remember, I absolutely loved it! Such a shame though as I hadn’t written the recipe down anywhere for it!
As I have no recipe, I had to turn to Google. My gosh, there are SO many different variations!

I’ve slipped into my second year of being Vegan, I have to say, it’s normal for me now. I’ve adapted to this way of life as it’s making my insides feel less bloated and more happy. However, I do have those days, where I do crave for non-vegan food, but I wouldn’t dare go back to that lifestyle, no matter how tempting it gets.

Anyhus shoes…Back to this Laksa!

I stumbled across many different Vegan recipes, and came to realise quickly, there were different ‘parts’ to this that came together in the end as a wonderfully fragrant, balanced and healthy dish.

So, this would consistent of:
A Paste, either shop bought or one which you could easily make at home given you have the right ingredients at hand.
Noodles, normally for this dish you’d opt for either Rice noodles or Crystal/Cellophane Noodles.
Vegetables, this can be anything your heart desires, there’s no right or wrong. It’s a good way to use up any left over veggies and get them into your diet. Also, they can either go on top as a garnish and/or into the Soup.
Protein, you can use Tofu, Chicken, or Prawns. If you are someone who doesn’t enjoy any of these, you could use Beans and Legumes, which are packed full of protein.

So, after reading many variations, this is mines…

The What:

Paste: Blend and set aside.

• 1 medium Onion
• 2 medium Garlic Cloves
• 1 Tsp Minced Ginger
• 1 Tsp Tomato Puree
• Handful or Fresh Coriander
• Cumin Powder to Taste
• Coriander Powder to Taste
• Paprika Powder to Taste
• Red Chilli Powder to Taste

Veggies:

• 1 Carrot, julienned
• 1/4 Cup frozen Sweetcorn
• Handful of Baby Chestnut Mushroom, chopped

Noodles:

• Cellophane Noodles, soaked in hot water for 10 minutes. Drained, and cut to size (optional)
• Sesame Seed Oil, drizzle onto the Noodles

Soup:

• 1/2 Tbsp Coconut Oil (You can use any neutral flavoured Oil)
• Handful of fresh Coriander, Stalks chopped separate and Leaves chopped separate (optional)
• Salt to Taste
• Sugar to Taste
• 2 Tsp Vegetable Bullion Powder (I used Marigold Vegan)
• 3-4 Cups warm Water or Stock of your choice
• 1/4 – 1/2 Cup Coconut Milk

The How:

• In a Pot, add in the Oil, and Coriander Stalks finely chopped (if using)
• When the Stalks start to sizzle, go ahead and add in the Paste.
• Fry the Paste, until it’s nice and fragrant, and releases a nice aroma.
• Then add in your Veggies
• Give everything a good mix and cook on low-medium flame with the lid covered for a 5 minutes.
• Now add in the Bullion Powder, Salt and Sugar.
• Give everything a mix, and cook for 2 minutes.
• Now add in Water, I added in roughly around 3-4 Cups
• Stir everything well and add in the Coconut Milk, I roughly used 1/3 Cup.
• Stir again and bring to a boil
• Once, it’s bubbling away, give it a taste, add more Chilli Powder if it lacks spice, go ahead and add in more flavour whatever you think you pallet is missing.
• Once, you’re happy with the taste, turn off the gas and add in the cooked Noodles.
• Let the Noodles sit in the Soup for a minute so they can absorb the flavour.
• Serve!

It’s ready to Eat. Share and Enjoy!

Serve with a wedge of Lime and some Chopped Coriander.

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Rice

Soft, fluffy, bright white Rice. This can either make a dish or break it.

I remember, many moons ago when I wasn’t Vegan, my Mum would make Buttery Rice with Peas, and that’s all it took for my soul to smile. It’s funny how sometimes we seek solace in the most simple dishes.

Oh! Make sure you wash your Rice thoroughly and soak it! Trust me, soaking the Rice helps. If you have 30 minutes, great, if you have more time to soak it, even better!

It feels like it’s taken me a lifetime to figure out how to make perfect rice every single time.
Normally the Water is doubled from the amount of Rice you have. Not for me, oh no. You can of course double or triple the recipe be mindful to ‘upgrade the pot’ as you seem fit, or else there’ll be an overflow of Water, and we don’t want that.

The What:

• 1/2 Cup of Rice (I used Tilda Basmati)
• 1 Tbsp Coconut Oil (this is what will make the Rice bright white)
• 1/4 Tsp Salt
• 1+1/2 Cup Water

The How:

• In a Pan add in all the ingredients listed above.
• Turn up the flame to the highest and stir everything well.
• Bring Water to a Boil.
• Once the Water has boiled and you can see a slight ‘foam’ gathering into the centre, turn down the flame to the lowest, close the lid and set your timer for 10 Minutes.
• After 10 minutes are up, leave it be for another 5/10 minutes.
• It’s done!

It’s ready to Eat, Share and Enjoy!

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Pasta Pie-Bake

Sunday: Lazy Day. Do less work as possible day. Stay in jammies day.

You know when you have those days where you’re just struggling and stuck for ideas as to what to make for Dinner? I had those days!

I kid you not, I was in my room mentally scanning my Kitchen to see what we had. It dawned upon me that before I could do anything I had to decide which cuisine my tummy was rumbling for. I knew I wanted something wholesome. Something healthy, comforting with a serving of Gravy! Given that it was a Sunday I wanted to spend as little time in the Kitchen as possible.

This recipe is pretty flexi in terms of what you’d like to do with it.
You don’t have to bake it in the oven with mashed potato on top, you could simply mix the sauce/filling and pasta together and have it like that OR you could even layer it up and make a lasagne. Also I don’t have a set measurement for this recipe, yes I know I’m sorry! But it’s really how hungry you are and what you’re feeling.

The What:

Filling

• 2+1/2 Cups of Bow Pasta (use any Pasta of you’re choice)
• 1 Tbsp Coconut Oil (any mild Oil of your choice)
• 4 Medium sized Brown Mushrooms, finely chopped (Brown Mushrooms are meatier)
• 3 Big Garlic Cloves finely chopped
• 1/4 Tsp of Dried Rosemary, Thyme & Mixed Italian Herbs
• 1/4 Tsp Onion Granules
• 2-3 Tbsp of Gravy Granules (I used Bisto)
• Water
• 1 Tbsp Vegan Bouillon Powder (I used Marigold)
• 1 Can of Red Kidney Beans, drain and wash thoroughly
• 1/4 Cup Frozen Sweetcorn
• Pinch of Red Chilli Flakes
• Sate to taste
• Black Pepper to Taste

Mashed Potato

• 4 Medium-Big Sized Potatoes roughly chopped
• 2-3 Tbsp Milk (I used Koko Dairy Free Milk)
• 1 heaped Tbsp Vegan Margarine/Butter
• Salt and Pepper to taste
• Cheese (optional)

The How:

• In a pot get the Pasta boiling, meanwhile you can make the good stuff!
• (Keep an eye on the Pasta too, when the Pasta is cooked, drain it and keep it aside)

Filling

• In a heavy bottom pot, add in you Oil
• Once the Oil is hot go ahead and add in the Mushrooms, Red Chilli Flakes, Dried Herbs, and Garlic.
• Give everything a good mix and let the Mushrooms cook for around 5-6 minutes on low-medium flame (until the Shrooms release their juices)
• Then add in the Gravy granules and turn the flame down to the lowest, as the gravy granules will react with heat and thicken up pretty quick also at this stage add in Water and STIR…I started by adding in around 1/2 cup of Water…and just waited to see how thick the gravy went. If you think there’s too much Water then go ahead and add in a little bit of Gravy and if you think the sauce if too thick then you can keep adding Water until you reach the desired texture (I had to keep adding Water and Gravy throughout this process)
• Anyway now the gravy is in, add in the Bouillon Powder, Onion Granules, Sweetcorn, Red Kidney Beans and Cooked Pasta.
• Give everything a good mix and make sure you taste as you go so you know what needs to be added.
• Add Water at this stage if you think the everything is too thick. (make sure it’s not too thin nor too thick)
• Cover the lid and let everything bubble away for 10-15 minutes, stirring in between making sure nothing sticks to the bottom of the pot.
• Season with Salt and Pepper, and it’s done.
• Preheat the Oven to about 180 degrees.

Mashed Potato

• Roughly Chop the Potatoes and boil them until a fork can be easilt inserted into them.
• Drain them
• Mash them
• Add in the Butter/Margarine
• Mix
• Add in the Milk
• Mix
• If you’re using Cheese you can add it in now or sprinkle it on top later on.

Assemble

• I used a Glass oven proof Dish for this.
• Go ahead and empty all of the filling into the dish.
• Flatten it out the with the back of the spoon
• Spoon on the Mashed Potato (i normally start at the corners and edges and work inwards) and with the help of a fork spread it out as evenly as you can and if you’re feeling up for it you can also make a criss cross pattern.
• Pop it into the Oven for about 20-30 minutes, just until the Mashed Potato goes golden brown.

It’s ready to Eat, Share and Enjoy.

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Sweet Noodles (Mithi Sev)

I am by far someone who delves into the world of Mithais, Barfis and Halwas and all the rest of it…But, now and then I do get cravings believe or not for something sweet! (I have my moments)

Mithi Sev: Sweet Noodles.
For this you normally would opt for Broken Wheat Noodles or Vermicelli.
Now, you can make this dish either with a liquid base, with Milk a bit like Kheer, or a bit like Halwa which would be slightly dry, which pairs well with a scoop of Vanilla Ice Cream! Yummy!

Don’t have any pictures yet, it’s purely because I don’t get a chance to take one, as soon as I’ve made it, it’s gone! So I have a picture of it I shall share it with you!

This is a nice recipe for your imagination to go pretty much wild! You can get very creative with this. From the flavour to the garnish, it’s totally up to you what your tummy is rumbling for!

The What:

• 1 Tbsp Coconut Oil/Vegan Butter
• 1/2 Cup Broken Wheat Noodles
• A little under 1 Cup Water/Milk
• 1/4 Cup Sugar

Flavour Boosters and Garnishes

• Rose Syrup
• Maple Syrup
• Cocoa Powder
• Chopped Nuts
• Chopped Fruit or Berries
• Cardamom Powder
• Cinnamon Powder
• Vanilla Flavouring

The How:

• In a nonstick Pot, add the Coconut Oil/Butter and let it Melt
• Add in the Broken Noodles and roast them on a low flame for 2 minutes or until they turn golden brown, be sure not to burn them!
• Carefully add in the Water/Milk
• Cover the lid half way, as there needs to be a vent for the liquid to evaporate.
• Cook on Low to Medium flame until the liquid is almost evaporated. The time for this will vary, so you will need to just keep an eye on it. Also give it a light stir now and then to ensure it doesn’t stick to the bottom of the pot.
• Now once all the liquid has evaporated it’s time for you to add Sugar and your choice of flavourings, such as Cocoa Powder, Cinnamon Powder, Cardamom Powder or Vanilla Flavouring.
• Give everything a good mix
• Cover half way and cook again until the Sugar Syrup turns thick.
• And just like that, it’s done!
• You can Garnish this with Nuts, Fruits and Berries or Maple/Rose Syrup.

Note: If you did want it Milky, then just add more Milk when you add in the Sugar.

It’s ready to Eat, Share and Enjoy!

Feel free to serve this with a scoop of your favourite Ice Cream

Prajna

Prajna: wisdom/intelligence/understanding

I have to point out, it has a beautiful vibrant pink front cover and I LOVE it! I was expecting the book to be a lot heavier then what it actually is. It’s a nice weight, also compact too.

This book, isn’t a book. It’s a way of living, it’s a guide, a guide on how one should go about life if they ever felt ‘lost’ or unbalanced. This book will help you understand what life has to offer and why it is important to love yourself and look after your body the Ayurvedic way.

So, in this book you will find a bit of everything from Recipes, Morning rituals to Mantras and Yoga asanas.

I was rather taken aback when Mira shared her personal journey and how she wasn’t really happy with her life and how she felt ‘stuck’. It really helped me to connect with her and understand why she did what she did, why she made those decisions and changes, why she started to really eat mindfully and why she went back to connect with her roots.

This book is truly insightful. It’s a nice book to go back to now and then.

Happy Reading.

Lasagna Soup

Winter; Cold, grey and shorter days, this is the perfect thing to dig into.

Today I just had one of those days where I wanted something different and comforting, like a big hug in a bowl. I don’t know what it is about cold winter days, I feel so lazy and tired and just don’t want to be lingering around the kitchen for a long time.
I knew exactly what I wanted though. I wanted all the yummyness of Lasagne in the form of a Soup! It’s doable, and tastes divine! Best thing about it is that you can add veggies according per your taste and use any type of Pasta.

Mafalda Corta

How cute are these?!
When I saw them I instantly went ‘haaaw’
These are let’s face it mini Lasagne Sheets.

The What:

• 1 Tbsp Oil
  1 medium Red Onion sliced
• 1/2 Courgette Chopped
• 3 medium sized Brown Mushrooms chopped (Brown Mushrooms work best as they’re meatier)
• 1/4 Cup Soy Mince
• 1/4 Cup Frozen Peas thawed (this is a rough measurement as I forgot to measure)
• 2 Tbsp Frozen Sweetcorn thawed (this is a rough measurement as I forgot to measure)
• 3 Small Garlic Cloves Chopped
• 1 Tbsp Tomato Puree
• 1 Oxo Cube
• 1 Tsp Dry Coriander
• 1 Tsp Dry Oregano
• 1 Tsp Dry Parsley
• 1 Tsp Italian Seasoning
• 2-3 Cups Water
• 1/4 – 1/2 Cup Pasta (you can use more or less and any type of Pasta)
• Salt to Taste

The How:

Prep: Blitz the thawed Peas and Sweetcorn into a Paste.

• In a Pot add in the Oil
• Once the Oil is hot go ahead and add in the Onions.
• Saute the Onions until they’re nice and soft.
• Add in the Chopped Garlic Clove and cook until slightly brown.
• Now add in the Pea and Sweetcorn Paste.
• Stir every well for about a minute on low flame.
• Now add in the Soy Mice, Mushroom and Courgette.
• Mix everything well, might be slightly difficult as it’s a dry mixture, but patience is a virtue here and perseverance is all you’ll need!
• Let this cook about a minute or so stirring in between.
• Time to add the Tomato Puree and Herbs.
• Once added give everything a thorougher stir to ensure everything is coated well.
• Cover and cook on Low-Medium heat for a couple of minutes stirring in between.
• Now go ahead and add in the Water, give everything a good stir.
• Add Salt, stir well and taste to make sure everything is up to your liking.
• Now add in the Pasta.
• Bring the water to a slow simmer and cook the Pasta until you get the texture you desire.
• All done!

It’s ready to Eat, Share and Enjoy

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Khamni

It’s windy, wet and grey outside and I opted for something comforting, something that I haven’t cooked in a while. Last time I made this…well let’s just say it didn’t go according to plan!

What is Khamni I hear you ask…?
Khamni is a fine paste made of Split Channa Dal (Chickpea/Gram) which has been soaked overnight. Mixed with Spices and cooked in more Masala which then has to be constantly stirred to ensure there are no lumps and it’s as smooth as you can possibly make it. Some people add Milk into it. Which i prefer not to do, I would always to opt to use Water instead.
Khamni can also be made the easier way, which is by making Khaman Dhokra first then breaking it into pieces and then cooking it in spiced temper, however I prefer hard labour. I don’t know why but it gives me the sense of accomplishment.
Khamni is actually considered to be a somewhat delicacy in Surat which is in Gujarat, India, and normally it is served with Sev (Besan/Gram Flour Noodles) and/or Chutneys.

The What:

• 1 Cup Channa Dal – Soaked in water for couple of hours or overnight – Paste
• 1/4 Cup Oil
• 1 Tsp Mustard Seeds
• Pinch of Asofatida
• Green chilli paste – as per your taste
• Ginger Paste -as per your taste
• Sugar to taste
• Pinch of Turmeric
• Salt to taste
• Lemon Juice to taste
• Water
• Handful of Fresh Coriander finely chopped (stalks separately chopped and set aside if possible) (optional)

The How:

• In a Heavy bottom pot add in the Oil
• Once the Oil is hot go ahead and add in the Mustard Seeds, once they have popped remove the pot from stove to let it cool down a bit OR turn the flame down to the lowest then add in the Asafatida, Corainder Stalks (if using) and Turmeric powder.
• Now very carefully add in the Paste (this may spit) and place the Pot back onto the stove
• *STIR STIR STIR! Don’t stop stirring*
• after a minute or so add in the Salt, Coriander leaves, Ginger and Green chilli paste
• Stir for a further 5-7 minutes on medium heat
• Cover and let it cook on low heat for around 20 minutes, stirring in between to make sure it doesn’t get stuck to the bottom of the pot.
• If you think the mixture is getting too thick and lumpy go ahead and add in Water bit by bit until you have your desired texture.
• The consistency should be almost fluffy and slight soft.
• Add in the Sugar and cook for a further 4-5 minutes.
• Lastly, add in the Lemon Juice, give it one last stir and it’s done!

It’s ready to Eat, share and Enjoy

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Sweetcorn Cob Curry

This is a fun Curry! Yes, you read right, a Curry that is actually fun to eat! You ask how? I say because it involves you getting your hands dirty!

The first time I saw this was on TV. Anjum Anand had made this but a it was a very quick version, I tried it and thought, something wasn’t right. So I decided to make it from scratch.
Her version involves whizzing up a paste of Tomatoes, Onion, Ginger and Garlic, I’m sure she put Chillies in and some other things too, I can’t remember, it was a long time ago!

In this fast paced world, not everyone has time to stand in front of a stove and wait half an hour or more to make sure Dinner is ready. I understand, I’ve had those days too. You can lose your patience quiet quick, specially if you’ve had a long day and the last thing you want to do is cook what might feel as forever. The thought of getting a takeaway or making something that is instant is rather tempting but it’s just not the same as building up flavours as you go along. Sure you have to wait, but at the end of it all you know you’ve survived to tell the tale.

I normally pick up a pack of frozen Corn Cobs from the Supermarket the ones that state they’re ‘sweet’ and pop it into the freezer so whenever I want to make this Curry. It’s there.

What really makes this dish is the Sauce, if you’ve got an okay tasting Sauce then the Curry will also taste…okay. It requires a little patience but it’ll be worth it!

The What:

• 3 Frozen Corn Cobs
• 1/4 Cup Frozen Sweetcorn
• 1+1/2 Tbsp Oil
• 1/2 Tsp Mustard Seeds
• 1/2 Tsp Cumin Seeds
• 1/4 Tsp Asafetida
• 1 Medium Sized Onion Chopped
• 1 Tsp Green Chilli Paste
• 1 Tsp Garlic Paste (I normally add 1/2 Tsp more as I love Garlic)
• 1 Tsp Ginger Paste
• 2 Fresh Tomatoes finely Chopped OR around 1/2 Cup Tinned Tomatoes
• Salt add to taste
• 1/4 Tsp Red Chilli Powder
• 2 Tsp Coriander and Cumin Powder
• Pinch of Sugar (optional)
• 1/4 Tsp Turmeric
• Sweetcorn Water
• 1/4 Cup canned Coconut Milk (optional)

The How:

• In a Pressure Cooker add the Corn Cobs with enough water 2-3 Cups (roughly)
• Medium to High flame, wait for 2-3 Whistles and turn the flame off.
• You don’t have to but it’d be best to wait for 15-30 Minutes and then open the Pressure cooker carefully making sure all the pressure is out.
• Transfer the Corn Cobs into a plate carefully as they’d be piping hot. Also reserve the Water as you’ll need it later on to thin the Sauce.
• Try and cut the Corn Cobs into 2-3 Pieces each.
• In a pan add in the Oil.
• Once the Oil is hot add in the Mustard Seeds, let them dance around.
• Then add in the Cumin Seeds and Asafetida.
• Now add in the Chopped Onions.
• Cook the Onions on Low-Medium flame until they’re soft and translucent.
• Now go ahead and add in the Green Chilli, Garlic and Ginger Paste.
• Give everything a good mix and cook until there’s no strong harsh smells.
• It’s now time to add in the Tomatoes whether you’ve opted to use Fresh or Canned.
• Stir and add in the Dry Spices.
• Give everything a good mix and let everything cook until you see Oil separating and bubbling up to the surface, this should take 5 minutes or so.if you’re using Fresh Tomatoes be sure to mush them.
• Now add in the Corn Cobs and the Sweetcorn and give everything a good mix.
• Cover and cook for a further 5-10 minutes. Stir in between.
• This is the time to add in the Water. Add accordingly as per your liking. How much or how little Sauce you’d like.
• Cover and cook for a further 5-15 Minutes.
• Don’t forget to stir in between this time and taste it too because if you’d like to add anything this would be the right time to do so.
• Turn off the gas and add in the Coconut Milk if you’re using, give everything a mix. Cover and let it sit for 5 minutes.

It’s ready to Eat, Share and Enjoy.

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  2-3 Whistles in the Pressure Cooker

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  Cut every Corn Cob into 2-3 pieces

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  Tinned Tomatoes blended into a Paste

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  Reserve the Water to add into the Curry

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Ivy Gourd with Potatoes (Ghilora/Tindora nu Shaak)

Many people around the world pronounce this in different ways, I know some who say ‘Ghilora’ and some who say ‘Tindora’
I’d like to think these are the cousins to the Pointed Gourd, which look rather similar.

This is something we buy a fair bit of, we then give it a good wash chop it up and pop it into the freezer so when we do want to make it, it’s ready.

The What:

• Ivy Gourd (topped and tailed)
• 1-2 Medium sized Potatoes
• 1-2 Tbsp Oil
• 1/2 Tsp Mustard Seeds
• Pinch of Asafatida
• 1 Tsp Garlic Paste
• 1 Tsp Green Chilli Paste
• 1/2 Tsp Turmeric
• Salt to taste
• Sugar to taste (optional)
• 2 Tsp Coriander and Cumin Powder
• Red Chilli Powder to taste
• A Pinch of Papad Khar (Alkaline Salt)
• Lemon Juice (optional)
• Coriander to garnish

The How:

• Wash the Ivy Gourd and chop them up and put them to one side.
• Peel the Potatoes and chop them to a similar thickness you have chopped the Ivy Gourd. Pop them into a bowl give them a good wash.
• In a Pan heat the Oil.
• Once the Oil is hot add in the Mustard seeds and let them splutter.
• Then add in the Asafetida
• Now add in the Potatoes and give everything a good mix
• After a minute or so add in the Green Chilli and Garlic Paste.
• Stir everything again and add in the Pointed Gourd
• Give everything a good mix
• Go ahead and add in your dry ingredients: Salt, Turmeric, Red Chilli Powder, Sugar, Alkaline Salt, Coriander and Cumin Powder.
• Stir until is well coated, might take a while but keep at it.
• Cover the pan with a lid and cook it on low-medium for 10-15 minutes (it could take longer) stirring in between. During this process you can do a little taste test and make sure everything is up to your liking because this would be the right time to add anything that is lacking.
• Once you can easily break the Potatoes and Ivy Gourd with the spoon, you know it’s done. (it shouldn’t be crunchy)

It’s ready to Eat, Share and Enjoy

GARNISH WITH FRESH CORIANDER

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