Thursday, February 15, 2007
Gujarati Series: Guvar Til Curry
Guvar- chopped, either fresh or frozen,
1 heaping tbsp of Sesame seeds,
2 cloves of garlic, chopped, 1 clove of garlic- shredded
Olive oil, asafoetida, turmeric, chili powder, salt, a pinch of sugar, ajwain seeds, a little water.
In a pressure cooker, heat some oil, add ajwain seeds, chopped garlic and the asafoetida, when this sizzles, add some turmeric powder and chili powder. Now add the sesame seeds,and give them a quick stir. Add the chopped Guvar, salt and sugar and the shredded garlic. This will give it that extra kick. Give it another good stir befor adding some water. Don't add too much, just add enough to create some steam so that the guvar doesn't burn on the bottom. Put the lid on the cooker and let cook for at least 2 whistles.
Serve hot with Phulka Rotis and enjoy.
Upcoming Post Preview: Bisquick Poodas.....a really easy recipe for lunch.
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GET TO KNOW: BLACK CUMIN SEEDS
black cumin seeds = royal cumin seeds = kala jeera = shahi jeera = saah jeera Pronunciation: KUH-min Notes: Indian cooks use this spice in many of their curries and tandoori dishes. It's darker and sweeter than ordinary cumin. To bring out its nutty flavor, it helps to toast the seeds briefly before using them. Substitutes: cumin (Not as sweet as black cumin.) OR nigella