Last December when Shilpa visited us, we were trying to remember if there were any recipes that my mother prepared, which we have not posted on this site. While discussing this with my brother, he suggested this shrimp pickle. My aayi was a vegetarian, but she cooked nonveg for us. But they basically started making nonveg dishes at home after my marriage. I had heard my brother and father mentioning about this shrimp pickle many times. I had never tasted this before. I got the recipe from her and wrote it down in my diary. I have prepared this a couple of times. My brother has very fond memories of this pickle prepared by my aayi.
This pickle is made with small shrimp. They are fried on a very low heat till they become hard and almost crispy. The pickle has basic pickle masala. It remains good for few days if you take care to fry the shrimp properly. Eat it like any other pickle in small quantities, it tastes great with rice.
Ingredients: 1 cup small shrimp 1 tea spn mustard seeds 1/4 tea spn methi seeds A pinch of turmeric powder A big pinch of asafoetida (use the best available) 1 tea spn chilli powder Oil Juice from small lime sized ball of tamarind or 1/2 tea spn thick tamarind extract Salt
Method: Heat oil and fry mustard, methi and asafoetida. Take them out in a mortar and powder them. Keep aside. Heat oil and add shrimp. Let them fry on a low heat. Take care to make sure they don’t get burned and they get cooked through and almost become crispy. Now add chilli powder, turmeric, mustard-methi-asafoetida powder and tamarind. Add salt, a little bit more than you would add to any dish – salt acts as preservative. Cook on a medium heat till all the water from tamarind is well absorbed. Cool to room temperature and store in air tight container.
Preparation time : 45mins
When I visited India last November, I spent almost a month and a half in Bangalore. My in-laws were at my MIL’s brother’s home that time. I stayed with them for a couple of days. They have a new cook at their home now. This cook comes around 11AM and makes couple of sidedishes and chapatis every day. I was told that the guy is from Orissa and cooks very tasty dishes. My MIL asked him to make a capsicum (green bellpepper) – bittergourd dish one day and they said it is one of their favorite dishes. I was very skeptic because I am not a bittergourd fan, although I have learned to eat it in last few years. But this dish was really very tasty. I prepared it couple of times at home after that. Somehow the capsicum-bittergourd mixture works really well.
This cook had a very different sequence of adding vegetables to any dish. I am used to frying onions and then adding other veggies. But I noted him adding onions at the end – he did same for many dishes that I watched him cooking. It gives a different taste to the same dish. I have to say I loved this method, I have followed it in many dishes and they turn great.
Ingredients: 2 cups chopped bittergourds (around 2 big bittergourds) 2 cups chopped capsicum/green bellpepper 1 cup chopped onion 1-2 tea spns jaggery 1 tea spn chilli powder 1/2 tea spn thick tamarind extract 1/2 tea spn cumin powder 1/2 tea spn coriander powder A piunch turmeric Oil Salt
Method: Add salt to bittergourd pieces and leave it aside for 10-15 mins. You can either squeeze the juices out (this will remove most of the nutrients and bitterness, I do not recommend it) or use them as they are. Heat oil and fry the bittergourd pieces for 5-6mins till they are half cooked. Then add capsicum pieces and fry for another 5-6 minutes. Now add onion, fry for 2-3 minutes. Add salt (if necessary), cumin-coriander powder, chilli powder, turmeric, tamarind, jaggery. Close the lid and let it cook on a medium heat till done. Serve hot with rice or chapatis.
Serves : 3-4 Preparation time : 30mins
