THE DANCE OF THE MUSTARD, THE AROMA OF THE COCONUT OIL WAFTING IN THE SLIGHTLY SMOKY KITCHEN, THE TANG OF THE TAMARIND, THE SUGAR, THE SPICE AND EVERYTHING NICE.... THE MEMORIES OF MOM'S KITCHEN WHERE I USED TO HANG AROUND TO QUENCH MY HUNGER; THE HOPE WAS TO GET THE FIRST TASTE OF ANYTHING MOM'S DISHES OUT BEFORE MY BROS OR SIS'. OH I MISS THOSE DAYS, BUT NOW I WANT TO RECREATE THAT MAGIC- TO REMIND MYSELF, TO LET THE WORLD KNOW ABOUT IT.
Monday, 9 July 2012
BITTER GOURD+HOGPLUM / KARATE+AMBADE GHASHI
This dish is very popular in Konkani households. The top menu item for the festival seasons, mainly the festival of Ganesh Chaturti. My mom used to prepare Karate ambade ghashi on this festival. I had really forgotten this dish. When my hubby brought bitter gourd and hog plums from the market yesterday, it just reminded me of this awesome ghashi along with lots of my childhood memories. I tried it and loved too..:))
BITTER GOURD AND HOG PLUM GHASHI
WHAT YOU NEED:
Bitter gourd 1 big
Long beans 10-12
Hog plums 2 Jaggery, a small piece
Salt to taste
KARATE AMBADE GHASHI
For the Masala:
Coconut, grated 2 handfuls
Red chillies 7-8 ( roasted in little oil)
Udad dal 1 tbsp (fried in little oil)
For the seasoning:
Mustard seeds 1 tsp
Curry leaves 1 sprig
HOW TO MAKE :
Wash and cut Bitter gourds in little big pieces.
Cut Long beans in 2" long pieces.
Crush hog plums with kitchen stone lightly.
Pressure cook all the 3 above in a vessel with little water for 10 minutes after the first whistle.
Grind grated coconut and red chillies .
When it is half done add fried udad dal and grind to a smooth masala.
Once the pressure cooker cooled down, open the lid and take out the vessel.
Add masala to the boild vegs and add enough water to it.
Now heat the Ghashi. Add jaggery and salt and allow it to bubble.