This is the best time to take a pick of healthy wholesome vegetables that are evergreen and cooked across kitchens. Celebrate the Navratri spirit long after the fasting is over with these delicious recipes.
Stir fried Pumpkin with pickle flavour
Ingredients
Pumpkin 300 gm, oil refined 15 ml, butter 10 gm, mustard 2 gm, fenugreek 2 gm, fennel 2 gm, Kalongi 2 gm, carom seeds 2 gm, red chilly whole 5 gm, green chilly (slit) 2 nos, ginger 10 gm, jaggery 20 gm, tomato chopped 1 medium, Kashmiri chilly powder 5 gm, turmeric powder 2 gm, cumin powder 3 gm, coriander powder 2 gm, dry mango powder 3 gm. Salt to taste. Chopped coriander leaves 10 gm.
Method Add boiled pumpkin to the masala mixture and add salt to taste, in serving dish garnish with chop coriander. Peel and cut the pumpkin in small cubes, boil the cubes with turmeric and salt till pumpkin gets cooked. Stir fried pumpkin with pickle flavour in a hot pan, add oil, crackle mustard, cumin, carrom seed, kalonji and fennel. Sauté ginger, red chilly and tomato. Once tomatoes get softened, dilute jaggery in water and add the water to the tomato paste, add chilly powder, coriander powder, cumin powder and dry mango powder and bring to boil. Add boiled pumpkin to the masala mixture and add salt to taste, in serving dish garnish with chopped coriander.
Honey chilli arbi Ingredients Arbi -300 Gm Corn Flour -15 Gm Ginger Chopped -10 Gm Celery -05 Gm Oil refined -15 Ml+oil for fry Chilly Flakes -5 Gm Tomato Ketchup -10 Ml Chilly Paste -5 Gm Salt -To taste Pepper -To taste Light Soya Sauce -2 Ml Chinese Rice Vinegar 1 Ml
Method Boil Arbi and peel of skin, cut it into Finger size, Dust the cut arbi with corn flour and crispy fry till it become golden brown. In a hot oak, add oil, celery ginger, sauté, add chili paste tomato ketch up, add salt and pepper. Finish the sauce by adding honey and heating it lightly, don’t allow to boil the sauce. Assemble the dish by tossing the golden fried arbi to the sauce.
Executive Chef Rayomund Pardiwalla, M venpick Hotel and Spa Bangalore.
