Friday, November 6, 2009

Not your battle-scarred pre-historic creature...

This is the third picture, in this blog, that am doctoring with the software. The other two were the 'banana-halwa-garnished-with-almonds' one.
The rest of the pictures in the blog are taken with my much battered Nikon...still plodding on in the face of multi-tailed,  fancy-schmancy robots that siblings, extended cousins  and friends brandish!
We did get an expensive Canon with some bells and whistles.... but as usual, a slight tendency to root for the underdog had me fiercely protecting moi N, whose lens cover needs to be gently pried apart most of the times!:-D

Moi version of a quick Theeyal for a simple Rice, Curd and Curry dinner!
About 2 medium-sized Bitter Gourds, sliced thin.
Roma Tomato:1
Onion:1/4 of a large one
Cumin: 1/4 tsp
Corainder powder: 1/2 tsp
Red Chilli powder: 1/2 tsp
Turmeric: 1/2 tsp
Tamarind paste: 2 tbsps
Garlic: 5 cloves
Grated Coconut : little more than half a cup
Curry Leaves: 1 stem
Coconut or Vegetable Oil
Dry roast the grated coconut until  brown,  on medium heat, stirring every now and then. It can easily burn if left unattended.
Alternately, fry it in 1tsp of coconut oil. Towards the end, add the Coriander powder and roast for a few minutes more.
Grind to a paste with little water.
Do a tempering of Cumin seeds,  and curry leaves.
Add finely chopped onions and crushed garlic cloves,
Saute until soft.
Add the thinly sliced bitter gourd and fry until  all moisture evaporates and it starts getting crisp.
Add red chilli powder & turmeric powder and fry some more.
Add the finely chopped tomato and fry for a few minutes,
Add tamarind paste with just enough water to cover the vegetable.
Boil for 5 minutes.
Add the ground coconut paste, let it come to a boil and simmer for 5 more minutes.
Add a pinch of sugar to balance the taste and a pinch of asafoetida.
Repackaging for the Tiffin Carrier
Rice, Kayapakka Theeyal, Kondatta Mulagu, Pappadams, Curd

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