Green Tomato / Pachathakkali Aviyal

Green tomatoes are rarely seen in markets. At home, we had access to them  when we had tomato plants growing in our garden. Those plants would have come up on their own from the rotten tomatoes discarded on the foot of the coconut tree or some other plants where vegetable wastes are usually dumped. When the plant comes up, it will be uprooted and planted in  a pot or some better place in the back yard.  Amma used to add them to the dal or make chutney/thogayl with it. I do try to pick some green ones from the vendors. But hardly I get the real green ones. Last month, while we were returning from our trip to BhimaShankar, we happened to see a way side market selling fresh produce. We stopped to buy some veggies. I was excited to find a lady with a basket full of green tomatoes. I don't remember if I have seen such green ones sold before. And while discussing various recipes using them, my friend told me about this aviyal. It sounded very simple and tried it. It was very tasty and I prepared it twice in a week's time.

Preparation time - 5 minutes

Cooking time - 10 minutes

Serves - 3

You need

• Green tomatoes - 3 nos
• Turmeric - a pinch
• Red chilli powder - 1/4tspn
• Salt to taste
• Coconut oil -1 tspn
• Curry leaves - 1 sprig

To grind

• Fresh grated coconut - 1/2 cup
• Green chilly - 1 no
• Cumin -1/4 tspn

Method

Slice the tomatoes. Grind the coconut with green chilly and cumin to a smooth paste.  Take the sliced tomatoes, turmeric, red chilli powder, salt and the ground coconut paste in cooking bowl. Add water to adjust the consistency. Cook the mix on slow fire for 10 minutes or till the tomatoes are cooked. Take care that the gravy doesn't boil and bubble. This will make the gravy watery.  Remove from fire. Add coconut oil and curry leaves. Close it and let the flavors mingle. Enjoy with hot rice and side of any veggie stir fir or papadam. no souring agent like tamarind/yogurt is added since the tang from the tomatoes is good enough.

Note: if you want to cook it as side dish then, saute the tomatoes in little oil and add the ground paste and cook. Also if you wish you can 2/3 shallots or madras onions while grinding. I did not add since I wanted the taste of tomatoes to be more prominent

The Last Day of Summer

Susan Pachikara (COPYRIGHT 2011)

I am conflicted when my dahlias finally open their petals with the panache of frozen fireworks. By the time they appear, much of the community garden is in need of rest. The corn flowers stoop. The zinnias bend their necks. The oak trees begin to shed their scalloped leaves. One-by-one, they hit the ground brown and crunchy. With autumn on its way, the landscape is inevitably being drained of color.

Susan Pachikara (COPYRIGHT 2011)

I have a passion for fiery fall leaves, but I am never ready to give up the comfort of the flowers that grow in my neighborhood. It is particularly difficult knowing that in Chicago the brilliance of autumn gives way to weeks of gloomy gray skies. I guess it's the price Nature exacts upon those that want to experience all four seasons.

Susan Pachikara (COPYRIGHT 2011)

Thankfully, the farmer's market is still full of color. For added comfort, I remind myself that autumn brings a stretch holidays that feature food front and center.

Susan Pachikara (COPYRIGHT 2011)

SWEET POTATO AND PINTO BEAN TACOS

Serves 4 to 6

INGREDIENTS

For the sweet potatoes:

2 cups diced sweet potatoes
1 tablespoon olive oil
Salt and pepper to taste

For beans:

2 1/2 tablespoons olive oil
1/3 cup finely sliced red onion
1 1/2 teaspoons slivered garlic
1/4 teaspoon cumin
3/4 teaspoon dried oregano
1 teaspoon salt
8 ounces white mushrooms, finely sliced
1 15-ounce can pinto beans

For guacamole:

1 medium avocado, seeded and peeled
1 small lime
Salt and pepper to taste
1/4 cup finely diced tomato
1 tablespoon minced cilantro

Susan Pachikara (COPYRIGHT 2011)

INSTRUCTIONS

Heat oven to 400 degrees.

Cover a baking sheet with aluminum foil. Spread potatoes over foil. Sprinkle with olive oil, salt and pepper. Rub potatoes to make sure they are coated evenly with oil.

Bake until fork tender, about 10 minutes. Set aside.

Heat oil for beans in a saute pan over medium heat. Add onions and garlic. Cook until onions soften, about 5 minutes. Add cumin, oregano and salt. Cook for 2 minutes.

Increase heat to medium-high and add mushrooms. Cook until mushrooms soften, stirring off and on.

Lower heat to medium. Add beans. Stir. Cook for 10 minutes. Remove from heat.

On a quarter plate, mash avocado with a fork. Squeeze lime over avocado.

Add salt and pepper. Mix with a spoon.

Add onions, tomatoes and cilantro. Mix together.

Susan Pachikara (COPYRIGHT 2011)

Vangi Bhath / Brinjal Rice

Another variety rice from my list of rice collections. Those days when I learnt this rice from my neighbour who has base from karnataka, It was prepared only when I ran out of all other vegetables. Now, I am turned out totally and I am buying brinjal with an intent to prepare this rice. The reason is simple, quick to prepare, no need to prepare gravy (just papad or raita accompany well with this) and at last fits well in lunchbox.



In vangi bhath (also called as Eggplant Rice /Brinjal Rice), the aromatic masala plays a key role which is prepared using marathi moggu, cloves and cinnamon. It also brings out the unique taste for this rice. Try out this simple yummy recipe and enjoy!

Basic Information:
Preparation time: 15 minutes
Cooking time: 20 minutes (40 minutes including rice cooking)
Serves : 2


Ingredients:

Cooked Rice - 1 cup

Brinjal - 1 cup, cubed

Curry leaves - 1 string

Oil - 1 tablespoon

Mustard and Urid dal - 1/2 teaspoon

Turmeric powder - 1/4 teaspoon

Salt - to taste



For Vangi Bhath Masala:



Channa dal - 1 tablespoon

Coriander seeds / Coriander powder - 1/2 tablespoon

Urid dal - 1 teaspoon

Dry Red Chillies - 5 nos

Cinnamon stick - 2 inch length

Cloves - 2 cloves

Poppy seeds - 1/2 teaspoon



Method:

1) In a pan, dry roast the ingredients given for vangi bhath masala and make a powder. Keep it aside.

2) Wipe off the same pan and heat oil in it. When it is hot, add mustard seeds and urid dal. Allow them to splutter.

3) Add curry leaves followed by chopped brinjals.

4) Fry for few minutes and then sprinkle little water and salt to cook brinjal.

5) when the brinjal turns soft, add the masala powder(as said in step 1) by turning the flame to low and give a quick fry. Make sure not to burn masala.

6) Add cooked rice and mix gently and cook for 2 minutes.

7) Garnish with coriander leaves.

8) Serve hot with pappad or raitha.

Note:

1) As I didn't have Marathi Moggu at the time of preparation, I didn't add them and increased the cloves count.

2) If you are using coriander powder, dry roast all ingredients for masala first, then add the coriander powder towards the end of the roasting. This avoids the overburnt of masala.



Sending this recipe to Simply Food's Flavors of South India.