Hirekai Palle

Hirekai is called Ridge Gourd in English and Dhodka-Gosavale in Marathi. In Hindi it is called Turai. This vegetable is cooked by peeling the cover. The cover can be used to make Hirekai chutney which we have outlined the recipe for in this blog. Try a little bit of ghee on the recipe below – will be amazingly tasty!

Here goes the recipe.

Ingredients:
Hirekai – 250 g, onion-100g, green chili paste or red chili powder (depending on what you use, the garnishing changes in the end), coriander powder, salt, jaggery, cumin powder,  vegetable oil, cumin seeds, mustard seeds, asafetida, coriander/cilantro, peanut powder and gural powder, fresh grated coconut

Process:

  • Cut herekai into big square pieces.
  • Cut onion into similar pieces.
  • Chop coriander finely.
  • Heat oil in a pan having cover.
  • Add cumin, mustard seeds and asafetida (hingu).
  • After the mustard seeds crackle, add chopped onion, turmeric powder, asafetida and allow to cook.
  • Now add green chili paste or red chili powder, coriander and cumin powder and then add herekai  pieces, salt and little jaggery.
  • Allow to cook by covering the vessel and putting little water on the lid. As the vegetable gets cooked, the water on top gets hot. Transfer the water to the vegetable and allow to cook for 5 minutes.
  • Add peanut powder and gural powder, mix well and cook for 2 more minutes.
  • Before serving sprinkle chopped coriander leaves on top if red chili powder is used in the recipe; sprinkle fresh grated coconut and chopped coriander if green chili paste is used in the recipe.

Typically Served With:
Serve with ground chapatis or rotis.

Thondi Kayi Palle

This is also called Tondli in Marathi. In English, it is called ivy gourd, also known as baby watermelon, little gourd or gentleman’s toes. It is called a poor man’s vegetable in some parts of the country. I have always loved the taste of this palle – the way my mom cooks it :).

There are several ways to cook this. Here are two ways..

Method 1:

Ingredients:
Tondli- 250 g, onion – 100g, green chili paste, salt, jaggery, cumin powder,  vegetable oil, cumin seeds, mustard seeds, asafetida – a pinch of it, fresh cut coriander leaves (cilantro), fresh grated coconut.

Process:

  • Cut the tondli as into thin round pieces ( coin shaped).
  • Cut the onion into long thin pieces.
  • Chop coriander finely.
  • Heat oil in a thick bottomed pan with lid.
  • Add cumin seeds, mustard seeds and asafetida (hingu).
  • After the mustard seeds crackle, add cut onion, green chili paste and cumin powder and allow the onion to turn brownish.
  • Now add the tondli pieces, salt  and little jaggery, mix well and close the pan with the lid and put a little water on top of the lid/cover so that the vegetable cooks on low fire. The evaporated steam from the vegetable condenses because of the water on the lid and so you can cook without adding any water in the vegetable itself.
  • The vegetable will be ready within 5-10 minutes.
  • Transfer it to a serving pot and garnish with chopped coriander and fresh grated coconut before serving.

Method 2:

Ingredients: Tondli- 250 g, onion–100g chopped, turmeric powder, red chili powder or masala khara (see recipe on this blog), coriander powder, cumin powder, salt, jaggery, vegetable oil, cumin seeds, mustard seeds, asafetida, coriander/cilantro leaves, peanut powder and gural powder.

Process:

  • Cut tondli  into long pieces.
  • Cut onion into long pieces.
  • Chop coriander finely.
  • Heat oil in a pan that has a cover.
  • Add cumin, mustard seeds and asafetida (hingu).
  • After the mustard seeds crackle, add cut onion, turmeric powder, asafetida and allow to cook.
  • Now add masala khara powder or red chili, coriander powder and cumin powder and then add tondli pieces, salt and little jaggery.
  • Allow to cook by covering the vessel and putting little water on the lid. As the vegetable gets cooked, the water on top gets hot. Transfer the water to the vegetable and allow to cook for 10 minutes.
  • Add peanut powder and gural powder, mix well and cook for 2 more minutes.
  • Sprinkle chopped coriander on top before serving.

Typically Served With:
Serve with ground chapatis or rotis.

Bharta (Baigan Barta)

Bharta is made with grilled, mashed eggplant – badnekai. It is usually made during Sankranti. It is my brother’s favorite recipe!

Ingredients:
Baingan (badanekai) 250 gms, carrots 100gms, fresh green grams, green chillis, til, gural powder ,cumin seeds and salt.
Process:

  • Roast til and cumin seeds and powder it.
  • Also roast green chillis in oil.
  • Apply oil on the brinjal and roast on low fire.
  • Steam carrots after cutting into small pieces.
  • Mix all the ingredients and mash to coarse consistency.
  • Mix gural powder, cumin and sesame(til) powder.
  • Add salt to taste and mix well.

Typically Served With:

Chapati, rotti, Sajji rotti, katak rotti etc

Lima beans

Lima beans is my mom’s favourite “kaal” and again it is another high protein recipe. Here goes the recipe

Ingredients:

Fresh or frozen lima beans1 cup, 1 finely chopped medium sized onion, 1 tea spoon ginger garlic paste, 1/2 table spoon ground green chilli paste,1 table spoon garam masala, 1/2 cup grated fresh coconut, 1/4 cup finely cut fresh coriander, 1 tea spoon lemon juice, 1 tea spoon sugar and salt to taste, 1 table spoon veg oil and cumin seeds for seasoning.

Process:

  • Heat oil in a vessel.
  • Add cumin seeds and chopped onion.
  • After 2 minutes, add ginger garlic paste and green chilli paste.
  • Cook for 2 minutes.
  • Add fresh or thawed lima beans, green chilli paste, garam masala, salt and sugar and cook for 5 minutes.
  • Now add grated coconut and mix well with a spoon.
  • Then add 1 cup of hot water and lemon juice and cook for 5 more minutes.
  • Garnish with fresh chopped coriander (cilantro).

Typically Served With

serve hot with chapati, fulka or puri.

Kadle Kalu – brown or green whole grams or harbhara usal

Kadli kaal as it is pronounced in Dharwad is basically the same as chana masala sabji from the north. We make it a little differently.

Ingredients:

Kadle kaalu 1 cup, 1 medium sized onion chopped into small pieces, 2-3 cloves of garlic chopped and pounded, 1 table spoon cooking oil, red chilli powder or green chilli paste 1 tea spoon, cumin powder 1 tea spoon, dhania powder 2 tea spoons, mustard and cumin seeds and  asaphotida (hingu) for seasoning ,lemon juice  1 tea spoon, jaggery or brown sugar powder 1 tea spoon, salt to taste.

Process:

  • Cook kadle kalu in pressure cooker by adding 3 cups of water, for 10 minutes after attaining high pressure.
  • Remove the watery part.
  • Heat oil in a vessel.
  • Season with mustard, cumin seeds and asphotida.
  • Add chopped garlic and then onion and green chilli paste or red chilli powder and heat till garlic turns brownish.
  • Add cumin powder and  dhania powder.
  • Transfer the cooked kadli kalu to this.
  • Now add salt, lemon juice, jaggery and little water, mix well and cook for 5 more minutes with lid closed.

Typically Served With:

Chapati or Rotti

Hurli kattin saaru

Kattin saar is basically a curry made of the “kat” or stock obtained by cooking lentils like chana dal, black eyed peas (alsandi) or even hurli! Did you know that? So anytime you make hurli or alsandi kaalu, you can make kattin saar. Doesn’t always have to be in conjunction with chana daal preparation.

Ingredients:

Hurli kattu (watery part), curry leaves, turmeric powder, 2-3 cloves of garlic chopped and diced, 1 table spoon cooking oil, masale khara 1 table spoon, cumin powder 1 tea spoon, dhania powder 2 tea spoons,  mustard and cumin seeds and  asaphotida (hingu) for seasoning, tamarind paste 1 tea spoon, jaggery or brown sugar powder 1 tea spoon, salt to taste. 

Process:

  • Heat oil in a vessel.
  • Season with cumin seeds, mustard seeds, asaphotida and then garlic.
  • When garlic turns brown, add turmeric powder, cumin and dhania powder and curry leaves.
  • Then add 2 cups water containing 1 tea spoon tamarind paste and heat to boil.
  • To this add 1 tea spoon jaggery or brown sugar, 1 tea spoon masale khara or chilli powder, salt to taste and boil for 5 minutes.

Tips and Tricks:

You can garnish with fresh chopped cilantro (coriander) if needed.

Typically Served With:

Rice

Hurli kalu – Horse gram ( hulge or kulith)

Hurali kaal or horse gram is another high protein recipe. It is said that this is fed to race horses so they get a lot of strength!

Ingredients:

Hurli kalu 1 cup, 1 medium sized onion chopped into small pieces, 2-3 cloves of garlic diced and crushed, 1 table spoon cooking oil, masale khara 1 table spoon, cumin powder 1 tea spoon, dhania powder 2 tea spoons,  mustard and cumin seeds and  asaphotida (hingu) for seasoning, tamarind paste 1 tea spoon, jaggery or brown sugar powder 1 tea spoon, salt to taste.

Process:

  • Cook hurli kalu in pressure cooker by adding 3 cups of water, for 10 minutes after attaining high pressure.
  • Remove the watery part from the cooked hurli (this can be used to prepare tili or hurli kattin saroo i.e.  curry).
  • Heat oil in a vessel. Season with mustard, cumin seeds and asphotida.
  • Add diced and crushed garlic and then chopped onion and heat till it turns brownish.
  • Add cumin powder, dhania powder.
  • After 2-3 minutes, add 1/2 cup water and bring to boil.
  • Put tamarind paste, jaggery and salt in boilng mixture.
  • To this transfer the cooked hurli, add masale khara and boil for 5 more minutes with lid closed.

Tips and Tricks

  • The liquid that is drained after cooking the lentil can be used to make curry (saaru). This “kat” gives higher density and acts as a vegetarian stock 🙂
  • The hurli kalu can be also prepared by sprouting hurli and following the same recipee. For sprouting, hurli should be soaked overnight and tied in cheese cloth and kept warm( around 37 degree C) for 24 to 48 hours

Typically Served With:

Hot chapatis or rotti