This sea­son’s veg­gies

Mid Day - - FEATURE -

Kan­toli (teasel gourd, in pic), pendhra (tamil­na­dia ulig­i­nosa), kadu kand (dioscorea balb­ifera), am­badi (gongura) and bam­boo shoots are the veg­eta­bles spe­cific to this sea­son. To make kan­toli bhaji, choose a bunch of small, non-ripened green oval cute teasel gourd. Scoop out the seeds and cut them in a semi-cir­cu­lar shape, or leave them hol­low af­ter tak­ing out the seeds. In a pan, heat oil, add mus­tard seeds, chopped onion and gar­lic cloves and turmeric. Sauté well, add kan­toli slices and salt to the masala. Af­ter mix­ing, sprin­kle wa­ter; cover and cook for around seven min­utes. Some may add jag­gery to mod­er­ate the bit­ter­ness. Serve hot, topped with co­conut and chopped co­rian­der.

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