Wednesday, August 15, 2018

Pune Style Pongal| Poona Pongal | Dhaniya Pongal Recipe | Gluten Free Recipe | Tiffin Recipes by Masterchefmom

Pune Style Pongal


Hi Supermoms,

Today is the 72nd Independence Day of India, the world’s biggest democracy. We are a country of diverse cultures, multitude of languages, spread across different geographies and yet united by our core values of spirituality, tolerance and respect for each other. We are the perfect example of unity in diversity. Thats what makes us unique and great. 

We are so well integrated that I am tempted to use the metaphor of India’s super food, the Khichdi, here. Be it sweet or spicy, be it with Vegetables or Meat, be it with Arhar Dal or Mung Dal, be it with Rice or Dalia or Bajra, there is an unique Khichdi recipe to be found in every region of India. You know what?, everywhere we love to eat it with a dollop of hot ghee on top, eat it as a healthy protein rich breakfast or simply eat it to comfort our stomach when unwell. 

Today, I am going to share an interesting version of the Pongal that I learnt from my friend Mrs. Geeta Ganesh. She had served this in one of our get togethers and I really loved the taste and flavour of this pongal . I made just a few changes to the recipe she shared and today I proudly present to you 'Pune Style Dhaniya Pongal'. 'Dhaniya' means Coriander/Cilantro. 

You can make this in a pressure cooker or in an open pot. Fresh coriander leaves gives the best tasting Dhaniya Pongal. 




Poona Pongal

Pune Style Pongal Recipe :

Preparation time :5 minutes
Cooking time : 25 minutes
Serves : 4
1 cup = 250 ml cup

Ingredients :

1 cup raw rice ( I used sona masuri rice)( wash well)
1/2 cup moong dal /husked and split green gram ( You can use whole green gram also)( wash well)
salt to taste
2 teaspoons ghee/clarified butter ( OR oil if Vegan)

To grind :

Small bunch OR 1/2 cup chopped coriander leaves 
1 sprig curry leaves
2 dry red chillies ( I used Guntur chillies)
1/2 teaspoon black pepper corns
3/4 teaspoon cumin seeds /jeera
3/4 "fresh  ginger ( peeled and chopped) 

For garnish :

1 teaspoon ghee or oil
5-6 cashew nuts ( broken)
3-4 curry leaves ( optional)

Method :

1. Add all the ingredients given under ' To grind' into the jar of a mixer and grind to a paste consistency using 1/4 cup water. 
2. Heat a pressure cooker or a heavy bottom pan/vessel with ghee or oil and add the ground paste.
3. Cook for 2 minutes over low flame and add the washed rice and dal mixture .
4. Add 3 -3 1/2 cups water , salt to taste and pressure cook over medium flame upto 4 whistles . 

5. Once the pressure releases, garnish with roasted cashews.

Mix well and serve with your choice of chutney or sambar. You can also enjoy the Dhaniya Pongal with jaggery. 


Dhaniya Pongal Recipe



Just like our national dish, let us continue to remain well integrated, and make our nation happy and healthy.


Here is wishing you all a great independence day πŸŽ‰.

Happy Cooking!

With love,

Masterchefmom

Tuesday, August 14, 2018

Puducherry Pudalangai Kootu | Snake Gourd Dal Recipe from Pondicherry | Gluten Free and Vegan Recipe


Puducherry Pudalangai Kootu

Hi Supermoms,

The love and enthusiasm to explore new cities , their culture and food has been there in my system since childhood πŸ˜‡. I always looked forward to our family road  trips and train journeys . Fresh sugar cane juice, puliodarai and sweet pongal in temples are some of my favourites even till date. 

I always used to dream about my father getting posted in North India as I was very keen to speak Hindi language and get to see and know people and places there. In fact my love for the language was so much that I used to learn Hindi by watching TV serials πŸ˜… ( Humlog and Buniyaad were my favourites). Of course, all those learnings were very useful much later in life when my better half  moved to North India . 

The reason I am sharing this is because you can imagine my joy when my parents actually moved to another city- Puducherry (Pondicherry). Though it was just a three hour drive from Chennai, yet there was something really soothing about that place. I used to simply look forward to staying in my parent's home  during my Children's summer holidays.  The beach, the ashram, food and the people were all so welcoming . 

Coming to today's recipe , "Kootu" is a Tamil word that means a 'mixture of many ingredients'.  I have earlier shared many varieties of kootu and in this Puducherry version, the main difference is the  use of coconut milk , dry red chillies and jeera. A dish that my mother often makes even now. 

A quick to make weekday dal/lentil recipe full of taste and health. 


Puducherry Pudalangai Kootu

Puducherry Pudalangai Kootu | Snake Gourd Dal Recipe  from Pondicherry :

Preparation time : 10 minutes
Cooking time : 25 minutes
Serves : 4
1 cup =250 ml cup

Ingredients :

2 cups snake gourd ( sliced thinly ) 
1/4 cup moong dal/husked and split green gram
1/4 cup channa dal/Bengal gram 
1/8 teaspoon turmeric powder
1/2 cup coconut milk ( freshly squeezed or store bought)
salt to taste

For dry roasting and grinding ( Kootu Masala Powder):

5 dry red chillies ( I used Guntur chillies, adjust chillies according to the variety of chilli you are using)
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon peppercorns
1 sprig curry leaves

For tempering :

2 teaspoons coconut oil
1 teaspoon thalippu Vadavam */Vadagam ( OR mustard seeds)
pinch of asafoetida
curry leaves ( optional)

* Vadagam is a sundried tempering mix that can be made at home or can be store bought. I used the store bought Vadagam. You can get this in any South Indian Store if you are residing outside India. 

Method :

1. Wash the snake gourd and both the dals together.
2. Add 2 cups of water, turmeric powder and pressure cook upto 3 whistles over low /medium flame and switch off.
3. Roast and grind the kootu masala.
4. Heat a kadai or thick bottom vessel with oil and temper with ingredients given for the same. 
5. Add the cooked snake gourd and dal mixture and salt .
6. To this, add the kootu masala powder and mix well.
7. Let it cook for 5 minutes and then add the coconut milk .
8. Let it simmer for just 3-4 minutes and switch off. 

Your flavourful Puducherry Style kootu is now ready .


Puducherry Pudalangai Kootu


Happy Cooking !!

With love,

Masterchefmom

Sunday, August 12, 2018

Karuveppilai Thokku | Karuvepillai Thokku Recipe | Spicy Curry Leaves Relish Recipe | Vegan and Gluten Free


Hi Supermoms,

I had earlier shared about  making podi/spice powders and thokku/relish that have longer shelf life. I make it for my better half whenever I travel. This is part two of my earlier post on this topic. You can read Part One  here

The main reason behind two curry leaf flavoured dishes was because I found a huge branch of curry leaf tree on my walking track. I did not have the heart to see it lying there. I carefully collected sprigs of curry leaves and brought it home. 

I washed them well and pat drying them in a kitchen towel. Usually when I find a huge batch of curry leaves, I make the Curry leaves powder , Curry Leaves Rice, Curry Leaves Kuzhambu, Curry leaves Chutney




But , this time as I was travelling, I thought of making this delicious relish. You need not pat dry curry leaves for this particular thokku . You can wash them well and grind them into a smooth paste . 

Add a teaspoon of this curry leaves thokku  along with steaming hot rice and sesame oil or ghee  for a delicious lunch or pack it for school/office lunch box. 

Store the thokku in a clean, dry, odour free glass jar or bottle.


Karuveppilai Thokku | Karuvepillai Thokku Recipe:

Preparation time : 5 minutes 
Cooking time : 20 minutes 
Storage : Keeps good for 20 days when stored in a clean, dry and odour free container 
1 cup =250 ml cup 

Ingredients :

1 cup curry leaves ( wash and ground along with 1/4 cup water) 
2 teaspoons tamarind paste ( thick ) OR small lemon size tamarind ( soak in 1/2 cup water and extract juice)
2 and 1/2 teaspoons Kashmiri chilli powder
1/4 teaspoon turmeric powder
1/4 teaspoon mustard powder
1/4 teaspoon fenugreek powder 
1 teaspoon powdered jaggery ( adjust) 
2 tablespoons sesame oil
salt to taste 

Note : You can dry roast mustard seeds ( 1/4 teaspoon) and fenugreek seeds ( 1/4 teaspoon) till fragrant and grind them into a powder. You can roast a larger batch, powder them and use them for instant pickles and relishes. 

Method :

1. Heat a heavy bottom vessel or kadai/small wok with oil.
2. Add the curry leaf paste , turmeric powder , red chilli powder and allow it to cook for 5-6 minutes over low flame.


3. Add the tamarind juice or dilute the thick tamarind paste with 1/2 cup water . 
4. Add salt, jaggery and allow the mixture cook for approximately 10 minutes.

Chef tip : Keep stirring every two minutes. You can partially close and cook as the thokku will start to splutter. 
5. Add the mustard and fenugreek powder and continue to cook till the oil separates on the sides of the pan. 
6. Switch off and allow the thokku to completely cool before you transfer it to a clean container.
Chef tip : Coat the bottle/jar/vessel with sesame oil before you transfer the thokku.  This helps in longer shelf life. 

Your yummy Karuvepillai thokku is now ready !

Karuveppilai Thokku | Karuvepillai Thokku Recipe

Happy Cooking !

With love,

Masterchefmom







Saturday, August 11, 2018

Macaroni and Makhani Recipe | Subz Makhani Mac Recipe | Vegetable Macaroni in Makhani Sauce | Masterchefmom's Fusion Recipe


Subz Makhani Mac

Hi Supermoms,

I make pasta once every two weeks . I love to experiment with new flavours each time. 

When I am making pasta or pizza , I have a mantra - " To make it Tasty and wholesome" . I am sure you would  do the same. 

Pasta is not a great choice as a 'Family' dinner, as my better half does not like it at all. But I get request from kids to make it especially during weekends. So, I try very hard to please my husband  by adding flavours that is closer to home . At the same time , making it appealing to the younger ones at home. 

This pasta recipe has it all. Plenty of vegetables, Indian Curry taste and low on cheese or butter. If you are vegan, you can skip the butter or ghee and use oil of your choice. You can also use gluten free pasta . So, this recipe can be made gluten free and vegan too. 

The Subz Makhani Mac was finger licking good. Minimum ingredients but maximum taste. 

Macaroni and Makhani Recipe

Subz Makhani Mac Recipe :

Preparation time : 10 minutes
Cooking time : 25 minutes 
Serves : 4
1 cup = 250 ml cup

Ingredients :

To be steamed :

1 medium size potato ( peeled and chopped )
1 carrot ( chopped)
7-8 french beans ( chopped)
15-20 cauliflower florets ( 1/2 of medium size cauliflower)
1 onion ( sliced thinly )
1 green chilli 


Other ingredients :

2 cups macaroni pasta ( or pasta of your choice)
salt to taste 
2 teaspoons butter /ghee or oil 
1 garlic clove ( finely chopped or grated)
1 teaspoon curry masala/dal makhani masala ( or your family's favourite masala flavour)

For garnish :

mint leaves or cilantro leaves ( optional)

Method :

1. Steam the vegetables till they are fork tender.

2. Set aside 1 cup of steamed vegetables .
Chef tip : For added taste, you can heat a pan with 1 teaspoon oil /butter or ghee and fry the vegetables with a pinch of salt. 
3. Grind the remaining into a puree'.
4. Heat a pan with a teaspoon of butter/ghee /oil and add the chopped garlic.
5. Now add the ground vegetable puree' .

6. Add the curry masala , salt and allow it to cook over low flame for 8-9 minutes.
7. Adjust water quantity.
8. While the makhani masala is  cooking, boil the pasta.

9. Once the pasta is cooked, drain and add it to the makhani masala and mix well.
10. Now, add the fried vegetables and adjust salt . 
11. Garnish ( optional)


Your delicious Subz Makhani Mac is now ready to be served. 

Subz Makhani Mac

Happy Cooking !

With love,

Masterchefmom














Friday, August 10, 2018

Vegetable Dalia Upma | Godhumai Rava Upma Recipe | Broken Wheat Upma | Tiffin Recipes by Masterchefmom

Vegetable Upma

Hi Supermoms,

Thank God it's Friday !

I am sure you are all looking forward to a relaxed weekend just like meπŸ˜€. Though I work from home, it is actually more challenging than a full time job. From answering the door bells, cooking three meals a day,  doing all the house hold chores and then finding time to sit and work, is multiple times more demanding. 

Before I finish lunch and related work, I am already prepping for dinner. Talking about dinner, today's recipe - The Godhumai Ravai /Rava Upma is a simple and wholesome meal. You can add all the vegetables of your choice.

You can cook this upma in different ways. I have earlier shared the authentic Tam Brahm Style of Godhumai Rava Upma Kozhukattai where I have cooked the Godhumai Rava ( broken wheat) along with the spices . 

Today, I am going to show you how to make this upma in a different way. It saves time and also the vegetables taste better when cooked this way. 

Coconut adds flavour to this healthy Upma. 



Vegetable Upma

Vegetable Godhumai Rava Upma Recipe :

Preparation time : 30 minutes
Cooking time : 35 minutes
Serves : 4
1 cup = 250 ml cup

Ingredients :

1 cup broken wheat/dalia
3 cups water 
1 medium size potato ( washed and finely chopped)
1 carrot ( finely chopped)
1 medium size red onion ( finely chopped)
3-4 green chillies ( finely chopped)
1/2 " ginger ( finely chopped) or 1/4 teaspoon dry ginger powder
1/8 teaspoon turmeric powder
salt to taste

For tempering :

2 teaspoons coconut oil
1/2 teaspoon mustard seeds
3-4 curry leaves 

For garnish :

1/2 cup fresh coconut ( grated) 

Method :

1. Dry roast the broken wheat/dalia till fragrant .
2. Soak the broken wheat in 3 cups of water.
Chef tip : Soak it in a thick bottom vessel so that you can cook it in the same vessel.
3. After the soaking time, add salt , place the vessel on medium flame , cover and cook the broken wheat.

4. While the broken wheat/dalia is cooking, place heat another pan with oil and temper with ingredients given for the same.
5. Add the ginger, green chillies, onions and turmeric powder.
6. Once the onion turns translucent, add other vegetables and salt .
7. Let the vegetables cook well. 

8. Now add the cooked dalia to the vegetables and mix well.
9. Allow the upma to cook for another 7-8 minutes , add coconut and switch off.

Your delicious and nourishing weekday dinner is now ready. It is a very healthy breakfast too. 


Godhumai Rava Upma Recipe

Happy Cooking !

With love,

Masterchefmom



Thursday, August 9, 2018

Chettinad Kaalan Curry | Mushroom Masala Recipe | Gluten Free and Vegan



Hi Supermoms,

Mushrooms are a 'favourite' with my children. They like it in which ever way I cook them. Since it is one of the most easy vegetable ( Oops.. Fungi)  to cook, I usually make a simple stir fry out of it. It hardly takes 10 minutes to make a mushroom (dry) curry.

I add mushrooms to pasta , make a filling for sandwich or simply make a mushroom fried rice. One of the favourite ways of eating mushrooms are as a starter or snack . Though most of the mushroom starters are deep fried ones, I chose to make a healthier, non fried version of the Mushroom masala.

The speciality of this recipe is that you can either serve it as a stand alone dish/starter( dry gravy) or as a side dish to your flat breads or rice ( with gravy). The masalas are so flavourful and yummy. 

This Mushroom Masala is always a big hit at home. No advance preparation is required. All you need to do is to wash the mushrooms well . I guess that takes the maximum time πŸ˜….

You can serve this even as  an ' after school snack'. You can boil and add your choice of pasta into it or can  toast some bread and serve along with the masala. I can give you plenty of ideas to serve this dish . But first, let me share the recipe 😁.


Chettinad Kaalan Curry | Mushroom Masala Recipe :

Preparation time : 10 minutes
Cooking time : 20 minutes
Serves : 2-3
1 cup = 250 ml cup

Ingredients :

250 gm button mushrooms ( washed and chopped )
1 teaspoon corn starch
1/2 teaspoon brown sugar Or jaggery ( optional) 
1/4 teaspoon turmeric powder
 salt to taste 
1 teaspoon oil 

To roast and ground :

1 teaspoon oil
1 bay leaf
1/2"cinnamon stick
1 clove 
1/2 teaspoon fennel seeds/saunf
2 dry red chillies ( adjust according to your preferred spice levels)
1 garlic clove
1/2" ginger ( optional)
1 small onion ( roughly chopped)
2 tomatoes ( chopped roughly)
1 green chilli ( halved)


For garnish :

Finely chopped Indian Borage / Cilantro/ Scallion/Mint leaves 

Method :

1. Heat a wide pan with oil and add the mushrooms.
2. Add turmeric powder and allow the mushrooms to cook.
3. The mushrooms will start giving out water. 
4. Once the water has almost dried up, add corn starch, turmeric powder and salt and continue to fry the mushrooms.
5. When the mushrooms are well fried, transfer them to a another plate or vessel.
Chef tip : Do not close and cook the mushrooms. The entire process will take approximately 10-12 minutes.
6. Place the pan back on low flame.
7. Add all the ingredients given under 'to roast and grind' in the order given. 
8. Once they are cooked , transfer them to the jar of a mixer and grind them to a smooth paste .
Chef tip : I added just 1/4 cup water as I was making a dry gravy. You can add moe water and grind, if you are making wet one. 
9. Place the pan back on low flame and add the ground masala.
10. Cook over low flame for 5-7 minutes and add the pan fried mushrooms. 
11. Mix well , garnish and switch off. 
Chef tip : Alternatively, you can arrange the fried mushrooms on a serving plate and pour the masala on top , garnish and serve. 

Your delicious Mushroom Masala is now ready !

Chettinad Kaalan Curry

Happy Cooking !

With love,

Masterchefmom 




Tuesday, August 7, 2018

Karuveppilai Paruppu Podi | Curry Leaves Lentil Powder Recipe | Gluten Free and Vegan Recipe


Karuveppilai Paruppu Podi

Hi Supermoms,

Whenever I have to travel for a few days , I usually prepare some ready to eat dishes for my better half so that it will motivate him to eat at home. Apart from grinding idli , adai and dosa batters, I also make podis( spice powders) and thokku ( spice paste) that can be mixed along with rice and enjoyed with some fried crispies /vadams. 

This time, before my Kerala trip I made a fresh batch of paruppu podi and thokku. First, let me share about the Karuveppilai paruppu podi .

' Paruppu' means 'Dal' or Lentil in Tamil Language.' Karuveppilai' means 'curry leaves'. Just a few ingredients are dry roasted and ground to make this podi. The variation I brought to the classic paruppu podi recipe is that I added curry leaves to it.  

The podi was flavourful and at the same time delicious. You can wash the curry leaves well and spread them out in a kitchen towel to dry completely. 


Karuveppilai Paruppu Podi Recipe | Lentil powder Recipe:

Preparation time : 5 minutes
Cooking time : 15 minutes

Makes : Approximately 170 gm 
Storage: Keeps good upto 2 months when stored in a clean, dry, odour free air tight container
1 cup = 250 ml cup 


Ingredients :

1 cup pigeon peas ( split)/ tuvar dal/arhar dal
1/2 cup curry leaves ( washed and dried completely)
1 teaspoon peppercorns ( whole)
4-5 dry red chillies ( I used Guntur chillies, adjust according to your preferred spice levels)
salt to taste 

Method :

1. In a kadai/wok or a wide pan, dry roast the tuvar dal till they turn light brown.
Chef tip : Keep stirring so that they brown uniformly. Always roast on low flame.

2. Transfer the roasted dal into the jar of a mixer or a plate and place the pan back on low flame.
3. Add the peppercorns and dry red chillies.
4. Fry till they turn fragrant and transfer them to the mixer jar.
5. In the heat of the pan, add curry leaves and fry for 2 minutes.
Chef tip : This step is ensure that the leaves are completely dry. 
6. Once cool, add salt and grind all the ingredients into a coarse powder.
Chef tip : Some grind it very fine and some like it coarse. The Andhra Gun powder is more smooth. This paruppu podi tastes best when ground a little coarse.
7. Once the podi cools completely, transfer it to a clean and odour free container. 

Your delicious and healthy Karuveppilai paruppu podi is ready ! Enjoy it with rice or as a side dish along with dosai or idli. 

Curry Leaves Powder

Whenever you get fresh curry leaves, you can make off the Karuveppilai podi and use it on the days you do not have fresh leaves.

Happy Cooking !

With love,

Masterchefmom


Friday, August 3, 2018

Tomato Vada | Tomato Vada recipe from Saraswat Cuisine | Gluten Free and Vegan Recipe

Tomato Vada

Hi Supermoms,

It was one of those days when I got up so enthusiastically and wanted to cook an elaborate meal for the family. I love Gujarati and Marathi cuisines and I have been wanting to try different recipes from those States. 

I chose the Saraswat cuisine and thought of creating a complete meal platter . As you can see , I was more than happy with the outcome. From sanza to batata vada, tomato vada , sambhare and chutneys, the meal was indeed a colourful and tasty affair. Coconut , dry red chillies and tamarind gave the required taste quotient to all the dishes. 

This cuisine is not new to me. I love the cookbook 'Rasachandrika' and have cooked many recipes from it. I had earlier shared detailed 'Tomato saar' recipe with you all. 

When I shared this platter, many of you messaged me to share their recipes. So, today I am starting with this unique , tasty and healthy Tomato Vada Recipe. 

What attracted me most was the simplicity of this recipe . Minimum ingredients and maximum taste. I think this introduction must have already tempted you to give this  tomato vada , a try πŸ’ͺπŸ˜„. 

Saraswat Brahmin Style Tomato Vada Recipe

Recipe adapted from " Rasachandrika'.

Tomato Vada : 

Preparation time : 20 minutes 
Cooking time : 30 minutes
Serves : 2-3 
1 cup = 250 ml cup 

Ingredients :

4 large tomatoes 
1 cup sprouted green gram 

For the filling :

1/4 cup fresh coconut ( grated) 
1/2 teaspoon jeera powder/cumin powder
1/2 teaspoon coriander seeds powder 
1/2 teaspoon red chilli powder 
1/2 teaspoon thick tamarind paste ( you can soak marble size tamarind in 2 tablespoons warm water and extract juice)
salt to taste

To temper :

1 teaspoon mustard seeds
2 tablespoons oil
pinch of asafoetida 

Method :

1. Steam the green gram for just 5 minutes and set it aside.
2. To the  green gram add all the ingredients given under ' For the filling ' and mix well.


3. Slice each tomato on the top and remove the seeds.
4. Fill the tomatoes with the stuffing prepared. 
5. Heat a wide pan with oil and temper with mustard seeds and asafoetida.
6. Gently place the tomatoes on the pan and cook till they are browned ( cooked) uniformly on all sides.
Chef tip : Gently turn the tomatoes every few minutes so that they cook evenly on all sides. 

Your delicious Tomato Vada is now ready!!

Tomato Vada

Happy Cooking !

With love,

Masterchefmom







Thursday, August 2, 2018

Pavakkai Gothsu | Bitter Gourd Curry Recipe | Gluten Free and Vegan Recipe


Pavakkai Gothsu

Hi Supermoms,

There are so many versions of  a 'Gothsu'. 

" Gothsu/Gojju/Gostu are different names by which this sweet, spicy and tangy gravy is called in different parts of South India. In today's Gothsu, there is another taste that is added to the flavours of a typical gothsu.  

Yes, you guessed it right - The  'bitter' taste.

There is an amazing burst of flavours in this curry recipe. You can roast and grind fresh spice paste using coconut, channa dal , urad dal , dry red chillies , jeera and sesame seeds and make a  authentic Karnataka style Gojju . 

When I sliced the bitter gourd and soaked them in lemon juice , my idea was to cook the   Karnataka way. But, I realised that I did not have coconut and also wanted to finish my cooking quickly. So, skipped the roasting and grinding part and made a quick version of a gothsu. 

Since I did not add any dal , I added one teaspoon of rice flour to thicken the gravy.  Soaking the bitter gourd in the juice of one lemon and half teaspoon turmeric powder for half an hour and then washing it well , will help reduce the bitterness . 

According to Ayurveda, 'Tiktha' ( Bitter Taste) helps reduce the Kapha Dosha. In simple terms, it helps in weight control. This Gothsu, has all the flavours present which is a rare combination. 

A quick to make weekday curry recipe, that can be paired with paruppu sadam ( Dal rice) or can be served with flatbreads /rotis/chapathis .

Pavakkai Gothsu

Pavakkai Gothsu | Bitter Gourd Curry Recipe :

Preparation time : 30 minutes
Cooking time : 20-25 minutes
Serves : 4-6
1 cup = 250 ml cup

Ingredients :

2 medium size bitter gourds ( de seeded and sliced thin)
1 onion ( finely chopped)
2 tomatoes ( grated/pureed)
2 garlic cloves ( mashed roughly using a mortar and pestle )
1/4 teaspoon turmeric powder
1 teaspoon red chilli powder ( adjust)
1/2 teaspoon dhania powder/coriander powder
1/4 teaspoon roasted cumin powder 
2 teaspoons thick tamarind paste or lemon size tamarind ( soak in warm water and extract the juice)
1 teaspoon powdered jaggery ( adjust)
1 teaspoon rice flour ( optional)
salt to taste 

To temper :

2 teaspoons coconut oil
1/2 teaspoon sesame seeds 
1/2 teaspoon cumin seeds/jeera
3-4 curry leaves 
pinch of asafoetida

Method :

1. In a wide pan or kadai , add onion, bitter gourd, tomato puree', mashed garlic , turmeric powder, red chilli powder, cumin powder, coriander powder and salt.
2. Mix well , cover and allow the vegetables to cook for 3-4 minutes over low flame. 

3. Add the tamarind juice .


Chef tip : If you are using the store bought tamarind pulp, dilute it with 1 cup water. 
4.Add jaggery and allow the mixture simmer for 10 minutes. 
Chef tip : Add water accordingly. 
5. If the gravy is watery, you can add 1 teaspoon rice flour with 2 teaspoons water, mix well and add it to the gothsu.
6. Allow it to simmer for 2 minutes and switch off.
7. Heat oil and temper with ingredients given for the same. 
8. Pour it over the gothsu and mix well. 

You spicy, sweet, sour and bitter Pavakkai Gothsu is now ready to be served. 

Pavakkai Gothsu

Have you tried my favourite Brinjal Gothsu recipe ?

Happy Cooking !

With love,

Masterchefmom


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