Tinda stuffed with masala subzi (Tinda stuffed with masala 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, 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 strengthens the brain and the body.

Here is a recipe for stuffed tinda with masala. As this masala has all dry ingredients and powder, you can make a large amount of the masala and save it. This masala can be used to make subzis with eggplant, kundru or any variety of gourds.

Ingredients:

•      6 or 7 tinda
•      5 or 6 small onions (shallots)
•      3 Tsp. oil
•      Salt to taste

Ingredients for masala:

•      2 Tsp. methi seeds
•      2 Tsp. saumph (anise)
•      1 Tsp. ajwain
•      2 Tsp. jeera
•      1/4 Tsp. asafetida
•      2 or 3 red chiles
•      1 Tsp. amchur
•      2 Tsp. dhania powder (coriander powder)
•      1 Tsp. turmeric

Directions:

1.       Grind and powder all the ingredients for masala.
2.       Set aside.
3.       Wash and clean tinda.
4.       Peel and wash onions.
5.       Cut one onion into long slices.
6.       Remove any stems on the tinda.
7.       Make a plus sign slit on the tinda so that the tinda is not cut through.
8.       Remove any seeds if they are large.
9.       Slit the onions also similarly.
10.       Add salt to the masala powder and mix well.
11.       Fill the masala into the slits.
12.       Add oil to a hot pan and place the stuffed tinda and onions.
13.       Cover and cook on low heat.
14.       Add sliced onions and sprinkle some masala.
15.       Keep stirring and cook till the tinda and onions are soft.
16.       Tastes well with rice and roti.

Mulaga aku pappu (Drumstick leaves dal)

Drumsticks which are popular ingredients in sambar or sweet pulusu etc. are commonly cooked in South India. Moringa, drumstick trees are native to Africa and Asia.

Many parts like immature seed pods (mulakkadalu/drumsticks), leaves, mature seeds and flowers of moringa are edible and have lot of health benefits.

Juice from Mulaga aku is believed to have stabilizing effect on BP and sugar levels. It is used to treat anxiety. 

The leaves are used to treat diarrhea, dysentery and colitis. Juice of leaves and carrots is used as diuretic. 

Leaves and buds are useful as external applications also to treat headache and skin infections. Leaves are helpful in killing intestinal worms.

Drumstick leaves are supposed to be good protein sources, vitamin C, calcium, vitamin A, and potassium. They are proving to be power houses of nutrients.

In India, drumstick trees are commonly grown in many places. Mulaga  leaves are available in some of the local markets. In USA, Indian stores in Seattle/Redmond, bunches of drumstick leaves are available.

Maybe keeping in view all the benefits, in Andhra Pradesh, it is customary to consume the leaves at least once during monsoon season. There are many recipes to make dal, chutney, spicy powder etc. Here is a recipe to make dal with drumstick leaves.

     

Ingredients:

•      1 1/2 cups cooked toor dal
•      1 cup mulaga aku (drumstick leaves)
•      2 Tbsp. tamarind paste
•      1/4 cup diced onion
•      4 or 5 garlic pods
•      1/2 Tsp. turmeric powder
•      Salt to taste

Seasoning:

•      2 red chiles
•      2 Tsp. oil
•      1 Tsp mustard seeds
•      1 Tsp. jeera seeds
•      1/2 Tsp. hing (asafetida)

Directions:

1.      Cook toor dal in a pressure cooker.
2.      Separate the leaves from stems.
3.      Wash and clean the leaves thoroughly making sure that there are no bugs sticking to the leaves.
4.      Chop onions finely.
5.      Peel garlic pods.
6.      Heat oil in a thick saucepan.
7.      Add red chile.
8.      Stir and add jeera and mustard seeds.
9.      When mustard seeds splutter, add hing.
10.      Add chopped onions.
11.      Stir well.
12.      When onions are translucent, add garlic.
13.      Keep stirring.
14.      Add drumstick leaves.
15.      Mix well.
16.      Cook for 3 to 4 minutes.
17.      Add cooked dal.
18.      Add tamarind paste and some water.
19.      Add turmeric, hing and salt.
20.      Let the mixture cook for 5 to 6 minutes. 
21.      Add enough water till you get the required consistency.
22.      Cook for a few minutes.
23.      Transfer to a serving dish.
24.      A good side dish for roti or rice.

Menthulu pulusu/Methi gojju (Fenugreek stew)

 

Methi seeds and leaves (Fenugreek seeds and green fenugreek) are widely used in Indian cuisine and also many other Asian cuisines. Methi is grown in most of the Asian countries and all over India.

Methi is well known for its health benefits. It is said that methi helps reduce cholesterol, reduce risk of heart disease, control blood sugar levels in diabetics, aid digestion, reduces acid reflux and heartburn. It is supposed to be a remedy for fever and sore throat. In South Indian cooking, every dish whether it is a chutney or dal or pulusu, the basic seasoning consists of methi seeds.

Methi is used as herb, spice, vegetable or sprouts.

I am giving a recipe where methi is a main ingredient along with onion. Either soaked methi can be used or methi sprouts can be used for this recipe. The consistency is thick so that it can be used as a side dish for many main dishes.

Ingredients:

•      2 or 3 Tbs. Methi seeds (Soaked and drained or sprouted)
•      2 cups Onion finely chopped
•      3 Tbs. Tamarind paste
•      3 to 4 Tbs. Jaggery
•      Salt to taste
•      1/4 Tsp. Turmeric powder
•      2 Tbs. Rice flour

•      2  Red chiles
•      1/2 Tsp. Mustard seeds
•      1/2 Tsp. Jeera seeds
•      2 Tsp. oil
•      A pinch of Hing (Asafetida)
•      A few curry  leaves

Directions:

1.      Soak methi seeds overnight. You may sprout them, if you like.
2.      Fine chop onion.
3.      Heat oil in a pressure cooker.
4.      Add red chiles, mustard and jeera seeds.
5.      When mustard seeds splutter, add curry leaves and hing.
6.      Keep stirring.
7.      Add soaked and drained methi and stir.
8.      Add onion pieces and keep cooking.
9.      Add turmeric powder, salt.
10.      When the onion pieces are half cooked, add tamarind paste, jaggery and mix thoroughly.
11.      Cover the cooker, and cook till three whistles.
12.      When the steam pressure is reduced, open the cooker.
13.      Keep cooking.
14.      Add some water to the rice flour to make a paste.
15.      Add the paste to the mixture and keep cooking on low heat.
16.      When the required consistency is reached, stop cooking.
17.      It may be served either hot or cold.

Methi pulusu is made thick, more like a stew and is a good side dish for rice, chapatti, dosa etc.

 

 

 

Carrot pacchadi (carrot chutney)

Pacchadi or chutney is an essential item in any Indian menu, whether it is breakfast or lunch or dinner or a snack or even street food like bhel puri, aloo tikki or samosa etc. Chutney probably originated in the Indian Subcontinent.  If idli/dosa/pongaralu or pakora or any snack is served without chutney to any food lover, it will be considered an incomplete meal!!

Varieties of chutney can be consumed as dip or sauce or spread with any kind of food or bread.

Chutneys are prepared either wet or dry and can be hot, sweet or sour. Chutney varieties are countless and can be made from any  single vegetable, fruit or green vegetable or any combination of nuts and vegetables or lentils.

Carrot chutney is easily made and very tasty. It is very healthy as grated carrot is sautéd in minimal oil.

Grated carrot, cilantro and green chilis:

Grated carrot after sautéing:

Ingredients:

•      2 cups coarsely grated carrot
•      2 tsp oil
•      1/2 cup kothimira (cilantro) chopped
•      2 green chilis
•      1 tsp methi mustard powder
•      1 to 2 tsp lemon juice
•      Salt to taste

Directions:

1.      Fry grated carrot in a pan with oil.
2.      After carrot cools, grind all ingredients together except lemon juice. Add water if needed.
3.      Add lemon juice and mix well.

Can be served with rice, roti or idli etc. It can be used as a spread on sandwiches also.