This is a very common dish at my pachi’s home ( Pachi is Konkani word for mother’s sister). Her home is the place where I got introduced to matki . I love the taste of these tiny beans. Pachi makes this sweetish usal very frequently and it goes very well as a side dish with either rice or chapathis . Moong version was not as popular as the matki version. There are times when she adds other masalas to it, but my favorite is the simplest one mentioned below.
Pardon me for the picture, it was taken long ago and currently I am too tired to re-click the picture. Most of these dishes were cooked and clicked in hurry over the weekdays when I am tired of whole day’s work. I appreciate many of you reminding me again and again about the quality of pictures here, believe it or not, I am trying the best I can under the given timeframe and equipment. But most of the times, spending that extra 20-30 mins looks close to impossible. I will keep trying.
Ingredients: 2 cups sprouted moong or matki 1 tbl spn fresh coconut 2-3 green chilies 1/2 tea spn jaggery 1/2 tea spn ginger 1/2 tea spn garlic 1/4 cup chopped onion A pinch turmeric Oil Salt
Method: Paste together ginger and garlic. Heat oil and fry ginger-garlic paste, onion, green chilies till onions turn translucent. Add sprouted moong/matki , turmeric, 1 cup water, salt, cover and cook till done. Add jaggery and cook till jaggery is melted and well mixed. Garnish with coconut. Serve hot.
Serves : 4-5 Preparation time : 20mins
I bought a big batch of kasoori methi sometime ago. Initially I was really hesitant to use it and now, it is one of the herbs that I am using very frequently. I just love the fragrance of these dried methi leaves.
This recipe is from my reader Roopa Rao. She had sent this to me about a year ago. I read it half for the first time and thought it was similar to what I cook. But while going through my old mails, I found this again. One of those days when I was lost thinking what to cook for a quick lunch, I tried this. It turned out to be very delicious. She had mentioned kasoori methi is optional, but it enhances the taste. I would suggest, do try it with methi , it brings the dish to a whole new level. Thanks Roopa for the recipe.
Ingredients: 4 boiled eggs 2 tbl spn fresh/frozen coconut 3-4 green chilies 1/2 tea spn garlic 1/2 tea spn ginger 2-3 strands coriander leaves 2 cloves 3-4 peppercorns 1″ cinnamon 1/2 tea spn poppy seeds 1/4 tea spn cumin seeds 1/2 cup slitted onion 1/2 tea spn chili powder 1/2 tea spn coriander powder A pinch turmeric 1/2 cup tomato 1 tbl spn cream 1 tea spn kasoori methi Oil Salt
Method: Grind coconut, green chilies, ginger, garlic, cloves, cinnamon, peppercorns, poppy seeds, coriander leaves. Heat oil and add cumin seeds. Add onion and fry till onions turn brownish. Add ground masala and fry for 5-6mins till raw smell goes off. Add chili powder, coriander powder, turmeric and fry for few more minutes. Add tomatoes, salt and fry for few more minutes (salt helps in cooking tomatoes faster). Add little water to bring it to a thick gravy consistency. Pour in cream and cook for few more minutes. When it starts boiling, add the eggs slitted into half. Add kasoori methi . Cook for few more minutes. Serve hot with jeera rice or chapathis .
Serves : 2-3 Preparation time : 20mins
