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A nutritious dal, especially with its combination of different lentils. A perfect accompaniment with plain rice. more

Another unusual dessert. This time with bread!. Never thought bread would taste so good, in a sweet dish other than bread and butter pudding! more

A typical Maharashtrian snack, Misal Pav. Both filling and tasty too! more

 

COURGETTE BESAN SUBJI (COURGETTES IN CHICKPEA FLOUR)

I rarely use courgettes in daily cooking, and even when I do it is in Italian dishes. Had prepared a pasta sometime back and was not able to use up all the courgettes, so had this one lying in the fridge for quite a few days. This quick no onion, no garlic jain recipe on www.cookingandme.com caught my eye and I wanted to try it out instantly!

This is what you’ll need

Courgettes: 2

Besan (chickpea flour): 3tbsp

Rice flour: 1tbsp

Chilli powder: 1 and 1/2tsp

Turmeric powder: 1/2tsp

Hing (asafoetida): 1/2tsp

Mustard seeds: 1tsp

Cumin seeds: 1/2tsp

Curry leaves: Few

Oil: 2tsp

Salt to taste

Let’s get cooking

1. Wash and cut the courgettes into one inch cubes and put in a bowl. (You can peel them if you like, but I prefer them a bit crunchy, so left the skin on)

2. Add the besan, rice flour, chilli powder, turmeric powder, hing and salt to the courgette pieces and mix well. Let it marinate for 15 minutes.

3. Heat oil in a wide pan and season with mustard seeds, cumin seeds and curry leaves.

4. Toss in the marinated courgettes and mix well, so that the oil coats the mixture well.

5. Sprinkle some water on this, cover and let it cook on a low flame. Stir in between making sure it does not burn.

6. Once done, remove from flame and serve hot with phulkas, bhakris or rice and dal.

Approximate preparation and cooking time 25 minutes

Serves: 3-4

 

 

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