This is called Punjabi batata . I donno for what reason it is called so. I have no idea if it is a Punjabi dish or not.
Ingredients: Onion 2 Potatoes 2 Capsicum 2 Chilli powder 1 tea spn Turmeric powder a pinch Coriander powder 1 tea spn Cumin(jeera) powder 1 tea spn Cloves (lavang) 2-3 Cinnamon(dalchini) 1 inch piece Salt
Method: Cut all vegetables into square pieces. Heat oil. Add cloves and cinnamon. When it starts spluttering add onion. Fry till brown. Add potatoes and capsicum. Add little water,termeric and cook covered. When almost cooked, add all other masalas and fry till dry. Serve hot with chapatis or rice.
Serves : 4 Preparation time : 20min
If you ask me what is my comfort food, Dali Ambat is one of the dishes that comes to my mind. Dali ambat is a simple delicious gravy with vegetable and coconut. Paired with hot rice, this makes a great comforting meal. The aroma that comes out of it while its cooking is very intoxicating.
I have prepared this dish for many of my non-Konkani friends and this has become a regular in their homes too.
Ingredients: 1 cup Toor dal 1/2 cup fresh/frozen coconut A pinch asafoetida 1 tea spn coriander seeds 5-6 red chillies 1/4 tea spn tamarind extract or 1-2 pieces of tamarind Salt 5-6 Curry leaves 1/2 tea spn mustard seeds Oil 1 cup of any one of the following vegetables – Potato – Tendli (ivy gourd) – Brinjal(Egg plant) – Seeme badane ( chyote squash) – Phagla (Indian gourd/kantola) – Lauki ( Gardudde /bottle gourd)
Method: Cook toor dal with turmeric. Cook vegetables. Heat oil and fry coriander seeds. Grind with coconut, red chilies, tamarind. Add to cooked dal & vegetables. Bring it to boil. Take off the heat. Heat oil. Add mustard. When they start popping, add curry leaves & asafoetida. Add this seasoning to the gravy and close the lid. Serve hot with rice.
Serves : 4-5 Preparation time : 20min
PS: When ivy gourd( tendli ) is used, add few cashews with them while cooking. It gives a great taste.
