GREEN FOOD: Food from the gods, today food for the gods – DWITIYA GHANTA.
Ingredients:
25 gm arum (saru)
25 gm potato (alu)
25 gm yam (desi alu)
25 gm pumpkin (kakharu)
25 gm striped pear gourd/ parwal (potala)
25 gm elephant apple (oau)
1 tomato (tamatar)
7 french beans (bean)
4 long beans (jhudunga)
1 brinjal (baigana)
total 1 cup of dry yellow matar /kabuli chana/lima beans seeds (matar chana+kabuli chana+ simba manji)
½ tablespoon turmeric powder (haladi gunda)
1 medium sized ginger (ada)
5 garlic cloves (rasuna kola)
1 onion (piaja)
2 bay leaves (teja patra)
1 tablespoon cumin seeds (jeera)
1/2 teaspoon mustard (sorisha)
4 red chillies (sukhila lanka)
½ cup coconut – cut into small pieces (kata nadia)
2 tablespoons refined oil
salt to taste (luna)
coriander leaves
Procedure:
Cut the vegetables after thoroughly washing them.
Boil all the seeds after soaking them in water for about 7/8 hrs.
Make a paste of onion, ginger, and garlic.
Roast cumin seeds and red chilies in a pan and then make a rough powder .
Take a tbsp of oil in a pressure pan. Add the bay leaves and vegetables and stir. Add 1 1/2 cups of water. Add salt, turmeric, soaked seeds. Pressure cook till you think seeds would be tenderised.
Take a tablespoon of oil in kadhai and put it on medium flame.
Add ½ teaspoon cumin seeds and mustard to it.
When they start cracking add the paste of onion, garlic and ginger and stir well.
After the paste turns golden brown, add the boiled mixture of vegetables etc. and stir continuously.
Put the kadhai on low flame for 3 to 4 minutes. Add the jeera chiili powder to the kadhai and stir well. Add chooped coconut bits (lots of it) and garnish with coriander leaves & serve hot with luchis and bundiya.
