Vakkaya pesarapappu pacchadi (Karuanda moong dal chutney)

Vakkaya known in North India as Karuanda is available in many parts of India.

Vakkaya is a rich source of iron. So it is used in treatment of anaemia. It contains a fair amount of Vitamin C. The fruits are available during monsoon season.

Vakkaya is very similar to cranberries, available in USA at Thanksgiving time.

Here is a recipe to make spicy (optional) chutney with vakkaya and moong dal. Moong dal is available in Indian stores in USA. You may use the yellow dal which is without the green skin or
the variety with the skin. I used the dal with skin.

 Ingredients:

•      1 cup soaked moong dal (either with skin or without skin)
•      1/2 cup vakkayalu cut in to pieces
•      3 or 4 green chiles
•      1/4 Tsp. turmeric powder
•      1 Tsp. methi mustard powder
•      Salt to taste
•      Hing

Seasoning:

•      1 Tsp. oil
•      1 red chile
•      1/2 Tsp. mustard seeds

Directions:

1.      Soak moong dal in water for 2 to 3 hours.
2.      Wash and cut vakkayalu in to pieces.
3.      Drain the water from dal and wash 2 or 3 times. 
4.      Drain in a sieve so that all the water is removed.
5.      Place the pieces of karuanda and moong dal in a mixie jar.
6.      Add green chiles, turmeric powder, methi mustard powder, salt and a pinch of hing.
7.      Grind the mixture to a paste. 
8.      Add a spoon of water if needed.
9.      Transfer to a serving dish.
10.      Seasoning is optional. 
11.      Heat oil in a small pan, add red chile, mustard seeds and hing.
12.      Add the seasoning to the chutney.
13.      Tastes very nice when eaten along with rice.

Tinda rasedar subzi (Tinda in tomato gravy subzi)

Tinda is native to India. Tinda belongs to the family of gourds and is popularly consumed in South Asian countries like India, Pakistan and Afghanistan.

Tinda is also called squash melon, Indian baby pumpkin and Indian gourd.

Tinda is a water rich vegetable and also is easily digestible. This vegetable keeps the body system cool and healthy and increases urinary flow, which helps excrete toxins from the kidney. As it is easily digestible, it is recommended for sick and convalescing people.

This wonder vegetable contains antioxidants and many anti-inflammatory agents, which are effective in controlling blood pressure, heart disease and strokes. It can also prevent cancer formation. Lot of fiber is available in tinda, which helps digestion, stomach acidity and prevents constipation.

Eating tinda strengthens the brain and the body.

Here is a recipe for gravy subzi, which is popular in North India. Usually it is not necessary to peel the skin. If the seeds are too hard, you may remove the seeds. Otherwise, tinda is very tasty with tender seeds and soft skin.

Ingredients:

•      7 or 8 tinda
•      1/2 cup onion finely chopped
•      2 pods garlic finely chopped
•      2 tomatoes medium sized
•      1 green chile finely chopped
•      2 Tsp. oil
•      1 inch cinnamon stick
•      2 small elaichi (green cardamom)
•      2 lavang (cloves)
•      1 Tsp. jeera seeds
•      1 Tsp. dhania powder (coriander powder)
•      1/2 Tsp. jeera powder
•      1 Tsp. garam masala
•      1 Tsp. red chile powder
•      Salt to taste
•      Cilantro for garnish

Directions:

1.      Wash and cut tinda in to half. I do not peel tinda. If wanted, just scrape the skin with blunt knife.
2.      Fine chop onion, garlic and green chile.
3.      Using a grater, grate the tomatoes or grind the tomatoes in a grinder.
4.      Heat oil in a pressure ooker pan.
5.      Add cinnamon, elaichi and lavang,
6.      After 3 minutes, add jeera seeds.
7.      After 2 minuts, add onion, garlic and chile pieces.
8.      Fry till onion pieces turn translucent.
9.      Add grated tomato/tomato puree.
10.      Add dhania powder, jeera powder and garam masala powder.
11.      Add tinda pieces and keep stirring.
12.      Cook for about 4 minutes and add 1/2 cup water.
13.      Add salt.
14.      Cover and pressure cook up to 3 whistles.
15.      Transfer to serving dish when the cooker pressure comes to normal.
16.      Garnish with cilantro.
17.      Tinda subzi can be eaten with rice, roti or naan.

Vakkaya jam (Karuanda jam)

Vakkaya is well known as Karuanda in Hindi. It is also known as pickle berry! The fruit is quite tangy. Variety of chutneys and pickles are made using these fruits. Vakkaya contains pectin and accordingly is a useful ingredient in making jelly, jam and chutneys.

Vakkaya is very similar to cranberries, available in USA at Thanksgiving time. Many Indians who reside in USA, use cranberry as an equivalent to vakkaya.

Here is a recipe to make jam with vakkayalu. Due to the nice pink color of the fruit and its natural flavor, you can make a very attractive looking and yummy jam!

                                           

                                                      

Ingredients:

•      1 or 2 cups vakkaya (preferably pink and white ones)
•      11/2 cup sugar(according to taste)

Directions:

1.      Wash and clean vakkayalu removing any stems, if they are there.
2.      In a pressure cooker cook the fruits in half cup of water up to 3 whistles.
3.      Let the cooker cool down. 
4.      When the cooked vakkayalu are at room temperature, grind them along with water.
5.      Skins and seeds need not be crushed.
6.      Sieve the mixture and collect the juice.
7.      You may add some more water and squeeze the pulp, so that all the juice is collected.
8.      Measure the liquid. 
9.      For 2 cups of juice, add approximately one to one and half cups of sugar.
10.      Cook the mixture in a thick container, stirring regularly.
11.      Keep stirring and take care that it is not burnt at the bottom.
12.      Once the mixture starts boiling, it starts to thicken.
13.      Check the thickness of the mixture by putting a drop on a plate and touching it. 
14.      In the picture, I tried to show the thickness of the juice when the jam is ready.
15.      Turn the heat off.
16.      Let it cool.
17.      When it is at room temperature, transfer the jam to a container/bottle.
18.      It has a nice natural color and flavor with no artificial added agents.
19.      It used to be a big hit with children, when I made for the kids.

Tinda onion masala subzi (Tinda subzi flavored with onion)

Tinda is native to India. Tinda belongs to the family of gourds and is popularly consumed in South Asian countries like India, Pakistan and Afghanistan. 

Tinda is also called squash melon, Indian baby pumpkin and Indian round gourd.

Tinda is a water-rich vegetable and also is easily digestible. Tinda keeps the body system cool and healthy and increases urinary flow, which helps excrete toxins from the kidney. As it is easily digestible, it is recommended for sick people.

This wonder vegetable contains antioxidants and many anti-inflammatory agents, which are effective in controlling blood pressure, heart diseases and strokes. It can also prevent cancer formation. Lot of fiber available in tinda, helps digestion, relieves stomach acidity and prevents constipation. 

Eating tinda strngthens the brain and the body.

Lot of recipes for tinda are available. Here I am posting a recipe for tinda onion masala subzi. In place of onion masala, one can try kottimira/cilantro masala also.

Ingredients:

•      7 or 8 medium size tinda
•      2 medium size onions chopped
•      2 or 3 green chiles
•      1 Tsp. garam masala
•      Salt to taste
•      2 Tbsp. oil

Directions:

1.      Wash and cut tinda in to quarter pieces or smaller. No need to peel, if the tinda are tender. 
2.      Discard seeds if they are very hard.
3.      Chop onions. 
4.      Grind onions, green chiles, garam masala and salt to a coarse paste.
5.      Heat oil in a deep thick pan.
6.      Add tinda pieces.
7.      Add masala paste.
8.      Keep stirring and cook till the tinda pieces are soft.
9.      To reduce cooking time, cook the pieces and masala in a pressure cooker till one whistle.
10.      Remove lid when pressure is reduced.
11.      Cook on low heat till the fluid evaporates and pieces are tender.
12.      Remove from heat and transfer to a serving bowl.
13.      Onion masala can be replaced by kottimira /cilantro masala.