Zucchini - Turnip - Kohlrabi Gravy

Yesterday's dinner was chappati and I wanted to try something different with all the veggies I had. I had Broccoli, two kinds of Zucchini (one is long, dark green & other is short, light green), Turnip, Kohlrabi, Purple Cabbage. I got all those veggies from local Farm stand.             

                       

Ingredients:              

Onion ---------------------> 1 cup Chopped fine

Tomato -------------------> 1 cup chopped fine

Green Chillies ------------> 2 chopped fine

Ginger Garlic Paste ------> 1 tsp

Broccoli ------------------> 1 crown into small florets

Bell Pepper --------------> 1, chopped into cubes

Zucchini ------------------> 1 Chopped into cubes

Turnip --------------------> 1 Chopped into cubes

Kohlrabi ------------------> 1 Chopped into cubes

Carrot --------------------> 1 Chopped into cubes

Purple Cabbage ---------> ½ cup sliced thin

Chilli powder -------------> 2 tsp

Dhania Powder ----------> 3 tsp

Turmeric -----------------> 1 tsp

Salt -----------------------> A2Y taste

                       

Seasoning                  

Mustard seeds ------------> 1 tsp

Jeera ----------------------> 2 tsp

                       

                       

Procedure                  

v  In a Sauce Pan, do the seasoning with 5 tsp. oil                     

v  Add Ginger Garlic Paste, Onions, Tomato, Green Chillies and fry until the oil comes out. Because of Ginger garlic paste, the mixture will be sticky at the bottom and easily burnt.

v  Add the veggies - Carrot, Turnip, Kohlrabi , Turnip & bell Pepper                    

v  Add Chilli powder, Coriander Powder & Salt. Mix well.              

v  Once it start boiling then add Broccoli, Zucchini, & Cabbage               

v  Close it with the lid; leave it in medium until the veggies are cooked            

v  Garnish with cilantro               

v  Ready to serve with Chappati.             

                       

Turnip & Kohlrabi really enhanced the flavor of the curry and it tasted yum yum yummy. When I went to India last month, I got home made Chilli Powder & Coriander Powder. I guess that is also another reason for the delicious taste.                       

                       

Ideas:            

ü  The Chappatis made with mashed Potato & Wheat flour are so soft and this gravy was exact combo.                      

Brussel Sprouts Poriyal

There were lots of vegetables new for me when I came to US. One among them is this baby Cabbages. I was wondering how to eat this vegetable and then I decided to make poriyal with it.      

Remove the outer two or three layers of Brussel Sprouts to make sure you don't see and black spots or yellow layers. Wash them & cut it into two halves and then slice it thinly.              

Ingredients:

Brussel Sprouts ---------------------> ½ lbs, Chopped thinly

Black eye beans --------------------> 1 cup, cooked; no need to soak, just pressure cook

Onions ------------------------------> 1 cup chopped

Salt ----------------------------------> A2Y taste

To Grind                      

Coconut -----------------------------> 1 cup

Green Chillies -----------------------> 4

Cilantro ------------------------------> 3 sprigs

Make a coarse mixture without water             

Preparation:              

v  Do the seasoning with Mustard seeds, followed by Onions                 

v  Once it is translucent, add brussels sprouts               

v  When it is cooked, add the cooked beans + Salt,   coconut mixture and fry for few minutes.                       

But yesterday I was out of Green Chilles, so I tried with the mixture of Red Chillies, Coconut & Jeera.  This version also turned out good and in fact it was very tasty with Snake Gourd Porichakuzhambhu.  

Ideas:            

ü  I cook Brussel Sprouts in the microwave by covering with lid and just add it directly to the seasoning. It saves lots of time.                

ü  Slowly I switched from Green Cabbage to purple cabbage. So I made the curry with Purple Cabbage also which is another variation of the curry.

ü  I'll either use red chillies or green chillies according to the gravy I have. Definitely for Pulikuzhambhu, Sambhar, Theeyal, Rasam Green Chillies will go fine; for Kootu, Porichakuzhambhu,  Morekuzhambhu(which is less spicier) Red chillies will be tasty.                     

ü  Adding few roasted split channa dhal(pottukadalai) in the grounded mixture makes the curry even more yummier. But it should be grounded into powder first. Then add the remaining items for grinding.