There is no vegetable that I do not like and especially I love green leafy vegetables and I still wonder how I have myopia inspite of eating healthy food. Everytime I visit the Indian grocery store here in Brussels I pick a bunch of Methi leaves, Dill leaves and coriander leaves. I make Methi rice and methi paratha and with Dill leaves Basdsaru and Sabbasige vada.
My grandfather's house is a village and the locals there make dishes out of the variety of leaves found just around there. I have eaten and relished all the kinds of chutneys and kadis/tamboli which mom makes. everytime she visits grandpa's place, she takes 'tippi', the talktaive, pan chewing neighbour who does all the chores at my grandpa's palce, and gets lotsa variety of leaves,berries and fruits. And for one week we are served all sorts of chutney, Tamboli(chutney + water + seasoning).
Mom makes this gravy with coconut and this time the coconut I got from the Indian store was spoilt. So I slightly changed the recipe and it was delicious.
Method for Bassaru :
Ingredients:
Dill leaves : one bunch / chopped - 1 cup
garlic - 3 table spoons
Cumin seeds - 1 table spoon
Onion - 1 cup
cashew nuts- 4/5
coriander powder - 1 tea spoon
tamarind pulp- 1/2 tea spoon
pepper powder - 1 table spoon
greeen chillies - 3
sprouted green gram - 1 cup
Black eyed beans - 1/2 cup
Method:
Pressure cook sprouted green gram, black eyed beans and chopped dill leaves together. Add more water so that the stock can be used for the gravy. Once cooked, drain the stock and keep aside.
Heat oil, add cumin seeds, slit green chillies, crushed garlic. Add the cashew nuts. Once the nuts start changing colour add onions, salt and fry till golden brown. Add pepper powder, coriander powder. Let it cool and then make a paste. Add the paste to the stock, add tarind pulp , adjust salt and bring the potion to a boil. Garnish with coriander leaves if required.
Can be had with rice or ragi mudde.
Also you can reserve half a cup of water for the palya.
mustard seeds- 1 tea soon
crushed curry leaves -1 tea spoon
Urad dal - 1 tea spoon
Boiled Potatoes : 1 or 2
green chillies - 3
cherry tomatoes
Garam masala - 1/2 tea spoon
Method:
while pressure cooking the pulses, keep 1/2 potatoes in the top tray if needed.
Heat oil, add mustard seeds and once they splutter add urad dal.once golden grown, add slit green chillies.Add sliced onions and fry till they turn translucent. now add the drained vegetable dump, boiled potatoes(peeled and diced) and mix well. add water if it is too dry. you can retain a bit of the stock and add to this istead of water. adjust salt. cover and simmer for 10 minutes. add garam masala and cut cherry tomatoes. these tomatoes need not be cooked and by adding this in the last the dish looks colourful. they have a sweet and sour taste which goes along well with the palya.
Garam masala is optional as the cooked dill leaves itself gives a nice taste and aroma.
I cook in the night and hence the pictures are quite hazy and dull. It does not reflect the great taste it had..:)
My grandfather's house is a village and the locals there make dishes out of the variety of leaves found just around there. I have eaten and relished all the kinds of chutneys and kadis/tamboli which mom makes. everytime she visits grandpa's place, she takes 'tippi', the talktaive, pan chewing neighbour who does all the chores at my grandpa's palce, and gets lotsa variety of leaves,berries and fruits. And for one week we are served all sorts of chutney, Tamboli(chutney + water + seasoning).
Mom makes this gravy with coconut and this time the coconut I got from the Indian store was spoilt. So I slightly changed the recipe and it was delicious.
Method for Bassaru :
Ingredients:
Dill leaves : one bunch / chopped - 1 cup
garlic - 3 table spoons
Cumin seeds - 1 table spoon
Onion - 1 cup
cashew nuts- 4/5
coriander powder - 1 tea spoon
tamarind pulp- 1/2 tea spoon
pepper powder - 1 table spoon
greeen chillies - 3
sprouted green gram - 1 cup
Black eyed beans - 1/2 cup
Method:
Pressure cook sprouted green gram, black eyed beans and chopped dill leaves together. Add more water so that the stock can be used for the gravy. Once cooked, drain the stock and keep aside.
Heat oil, add cumin seeds, slit green chillies, crushed garlic. Add the cashew nuts. Once the nuts start changing colour add onions, salt and fry till golden brown. Add pepper powder, coriander powder. Let it cool and then make a paste. Add the paste to the stock, add tarind pulp , adjust salt and bring the potion to a boil. Garnish with coriander leaves if required.
Can be had with rice or ragi mudde.
Also you can reserve half a cup of water for the palya.
Ingredients for Palya:
Onions:mustard seeds- 1 tea soon
crushed curry leaves -1 tea spoon
Urad dal - 1 tea spoon
Boiled Potatoes : 1 or 2
green chillies - 3
cherry tomatoes
Garam masala - 1/2 tea spoon
Method:
while pressure cooking the pulses, keep 1/2 potatoes in the top tray if needed.
Heat oil, add mustard seeds and once they splutter add urad dal.once golden grown, add slit green chillies.Add sliced onions and fry till they turn translucent. now add the drained vegetable dump, boiled potatoes(peeled and diced) and mix well. add water if it is too dry. you can retain a bit of the stock and add to this istead of water. adjust salt. cover and simmer for 10 minutes. add garam masala and cut cherry tomatoes. these tomatoes need not be cooked and by adding this in the last the dish looks colourful. they have a sweet and sour taste which goes along well with the palya.
Garam masala is optional as the cooked dill leaves itself gives a nice taste and aroma.
I cook in the night and hence the pictures are quite hazy and dull. It does not reflect the great taste it had..:)
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