Kuruma

Ingredients:
2 potatoes, 2 carrots, 1 beetroot, 1 noolkol, green peas (1 cup), khus khus (poppy seeds 2 teaspoons), 1 onion, 2 tomatoes, 4 green chillies, garlic, turmeric powder, garam masala powder, cilantro leaves (1 cup), salt.

Recipe:
Soak khus khus in a little water for 30 minutes. Prepare vegetables (peel and cut to 1/2 finger size pieces), pressure cook the vegetables (1 whistle). Beat onion, tomatoes, soaked khus khus, cilantro and green chilies in a mixie until fine. Splutter muster seeds in oil, add garlic pieces and vegetables, finally add the paste to this mixture, garam masala and salt. Stir until raw smell is gone.

Groovy Gourd 'n Gravy!

Bookmarking the best recipe I have attempted successfully for dudhi (bottle-gourd) or podalangai (snake gourd)!

Ridge gourd (peerkangai)

This is the first time I ventured cooking with a vegetable that always scared me. After reading several food blogs featuring ridge-gourd, I decided it was time I stood up to it!



So, I tried Priya's recipe to make a peerkangai chutney and also managed to whip up a peerkangai subji with tomato gravy (I used coconut milk for a creamy gravy) - probably the first time I cooked two different dishes using the skin and pulp of the same vegetable!


I was very apprehensive of the chutney but it was even better than the subji! Am scared of ridge gourd no more!