Parwal aloo dry subzi (Pointed gourd and potato dry subzi)

Parwal is a summer vegetable easily available in North and Eastern India. It is known as pointed gourd, a vine plant of squash family, similar to cucumber. In many parts of South India, it was not available earlier. Parwal resembles, dondakaya (kundru/gherkin/coccinia).

Parwal is easy to digest and so recommended for patients with weak digestion, jaundice etc. It is a good source of carbohydrates, vitamin A and vitamin C.  Parwal contains major nutrients and trace elements like magnesium, copper, potassium etc. All these nutrients play essential roles in human physiology.

Ingredients:

•      6 or 8 parwal
•      2 or 3 potatoes
•      2 Tbsp. oil
•      1 Tsp. chile powder
•      1/2 Tsp. garam masala
•      1/4 Tsp turmeric powder
•      1 Tsp. jeera
•      Salt to taste

Directions:

1.      Wash and cut parwal into long pieces or round ones.
2.      Wash and cut potatoes into the same size as parwal.
3.      Put the potato pieces in a microwave safe bowl, sprinkle a spoon of water, cover and cook  for 3 to 4 minutes.
4.      Potatoes must be only parboiled, not overcooked.
5.      Add oil to a heated pan.
6.      When oil is hot, add jeera seeds.
7.      When jeera seeds crackle, add parwal pieces.
8.      Cook for 5 to 6 minutes so that the pieces are parboiled.
9.      Add potatoes and salt and turmeric.
10.      Keep stirring and cook till the pieces are soft.
11.      Add chile powder and garam masala powders.
12.      Cook for a few minutes and keep stirring.
13.      Parwal aloo subzi can be eaten with roti or rice.

 

 

Parwal rasedar subzi (Pointed gourd wet subzi)

Parwal is a summer vegetable easily available in North and Eastern India. It is known as pointed gourd, a vine plant of squash family, similar to cucumber. In many parts of South India, it was not available earlier. Parwal resembles, dondakaya (kundru/gherkin/coccinia).

Parwal is easy to digest and so recommended for patients with weak digestion, jaundice etc. It is a good source of carbohydrates, vitamin A and vitamin C.  Parwal contains major nutrients and trace elements like magnesium, copper, potassium etc. All these nutrients play essential roles in human physiology.

 

 

Ingredients:

•      8 to 10 parwal
•      3 tomatoes medium sized
•      1/2 inch ginger chopped
•      3 pods garlic
•      2 onions chopped
•      1 black cardamom
•      3 green cardamom
•      1/2 inch cinnamon stick
•      2 or 3 cloves
•      One or two bay leaves
•      1/2 Tsp. turmeric powder
•      1 Tsp. chile powder
•      1 Tsp. dhania powder
•      1/2 Tsp. jeera powder
•      1/2 Tsp. garam masala
•      Salt to taste
•      3 Tsp. oil
•      Cilantro for garnish

Directions:

1.      Wash and scrape the skin of parwal with a blunt knife. Do not peel.
2.      Grind ginger, garlic and onion into a paste.
3.      Heat oil in a deep pan or pressure cooker.
4.      Add cinnamon, cardamom and cloves.
5.      Cook for a minute or two.
6.      Add bay leaves.
7.      Add ginger, garlic onion paste and cook for 5 or 6 minutes.
8.      Add tomato paste.
9.      Cook for 5 minutes.
10.      Add chile powder, turmeric powder, dhania powder and jeera powder.
11.      Cook for a few minutes.
12.      Add parwal pieces and add some water, if needed.
13.      Cover and cook or pressure cook up to 2 whistles
14.      Let it cook till parwal pieces are soft.
15.      Add salt and garam masala.
16.      Cook for 10 minutes.
17.      Transfer to serving dish.
18.      Garnish with cilantro and serve.
19.      It is good with both rice and rotis.
20.      According to your taste, you may make it with less or more water.

 

 

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Green apple pacchadi (Green apple chutney South Indian style)

Apple is the most popular fruit, which may be the reason for the popular saying "an apple a day, keeps the doctor away"!

Apples are high in fiber, and many antioxidants. They are very filling. They are high in carbohydrate and sugar content, but they have a very low glycemic index. They are rich in vitamin C and potassium which are very beneficial for health.

Health benefits of apples are numerous like, antioxidant benefits, cardiovascular benefits for blood sugar control, anti-cancer benefits and anti-asthma.

A variety of recipes can be tried with raw apples. Chutney is a kind of relish or dip which can be used with rice, roti or sandwiches.

In USA, many green apples which are still not ripe are available in abundance. In India, Granny Smith apples, which are available in super markets or some locally grown apples are good for this recipe. I did not peel the apples as the fiber is good and adds to the crunchy feeling. The chutney tastes almost like coconut chutney with a tinge of sweetness.

 

Ingredients:

•      2 cups chopped green apples
•      2 or 3 green chiles
•      2 Tsp. mustard methi powder
•      1/2 Tsp. turmeric powder
•      Pinch hing
•      2 Tsp. lemon juice

Directions:

1.      Wash and cut apples. Need not peel.
2.      Remove the core.
3.      Cut them into cubes.
4.      Process the ingredients in a vegetable chopper or blender.
5.      Add lemon juice, mix well and serve.
6.      Tastes good with rice, roti, dosa etc.

 

  

 

 

 

 

Arati doota/davva kura (Banana stem subzi)

The tender nutritious stem of banana plant is called arati doota or arati davva in Telugu, vazhaithandu in Tamil and thor in Bengali. In many parts of India, arati doota is eaten in subzis, raitas and kootu etc.

Once a bunch of bananas is harvested, the tree is cut away. Outer layers of the stem are peeled away, till you get the tender inner stem. This stem is edible and has a lot of medicinal value. Removing the outer layers of the stem is a labor intensive process. First, we have to cut the stem into circular discs. While cutting the discs, we have to take out the extra fiber, by taking it on to the right index finger and make circular movement of the finger, while holding the fiber. Repeat this process with the entire stem. Pile some of the discs together and chop them into small cubes. The chopped cubes have to be kept in diluted buttermilk. Otherwise, the pieces are decolorized. I included quite a few photographs of the cutting process.

Arati doota is very good for health. It is low in calories and rich in fiber. It is good for kidneys, keeps blood pressure under control. It is good for kidney stones. It is very beneficial for people who want to lose weight!

I am giving directions to make arati doota ava kura (banana stem subzi with mustard paste), which is a very popular dish in Coastal Andhra Pradesh.

                                                 

                                               

  

Ingredients:

•      2 cups Arati doota, finely chopped
•      Salt to taste
•      3 Tsp. lemon juice or
•      2 Tsp. tamarind paste
•      3 Tsp. mustard paste or powder

For seasoning:

•      2 Tsp. chana dal
•      1 Tsp. urad dal
•      1 Tsp. mustard seeds
•      Pinch of hing (asafetida)
•      2 or 3 green chiles, chopped
•      1 Tsp. ginger, chopped
•      A few curry  leave

Directions:

1.      Chop the doota into small pieces. The chopped doota has to be soaked in buttermilk added to plenty of water, otherwise the pieces decolorize when they are left outside.
2.      After the doota is ready, boil some water in a deep pan and add the drained chopped doota.
3.      Add turmeric and let it cook till the doota is soft to touch.
4.      Drain the water and set aside the cooked doota.
5.      Heat a pan and add oil.
6.      Add chana dal to the hot oil.
7.      When the dal is turning golden in color, add urad dal and mustard seeds.
8.      Add hing, green chiles and ginger.
9.      Add curry leaves.
10.      Add the cooked doota and keep stirring.
11.      If using tamarind paste, add it now.
12.      Add salt.
13.      Mix well and let it cook for 5 to 10 minutes.
14.      Remove from heat and add lemon juice and mustard paste.
15.      Serve with rice.

parwal kothimira karam kura

Parwal is ethnic to India (esp North) and is not available elsewhere. It is easily available in North and Eastern India.  Even in South India, it was not available earlier.  Parwal resembles kundru (dondakaya/gherkin/coccinia). Parwal is a seasonal vegetable available in summer season.
Parwal is easy to digest and so recommended for patients with weak digestion, jaundice etc.

Many varieties of subzi are made using parwal with different ingredient combinations. Aloo parwal (parwal with potato) is a very popular and favorite one!

I am giving a subzi which is less time consuming and tasty as well!

Ingredients:

•       8 or 10 parwal
•       1/2 cup kothimira (cilantro) cleaned and chopped
•       2 or 3 green chiles  (according to taste)
•       Salt to taste
•       2 or 3 tsp. oil

Directions:

1.      Cut parwal in quarter lengthwise.
2.      Grind cilantro, chiles and salt together in a grinder.
3.      Heat oil in a pressure cooker.
4.      Add parwal pieces and cilantro masala.
5.      Add two or three spoons of water.
6.      Mix well, cover and cook for one or two whistles.
7.      Remove the lid when the pressure comes to normal.
8.      Cook for 4 to 5 minutes till water evaporates.
9.      Serve with rotis or rice.