Onion 'n capsicum in gramflour (a spicy side dish)

This super quick recipe was given by my friend Neha. Its made in rajasthan (west india). Its yummily spicy, very easy to prepare and can be served with parantha or as an accompaniment with a curry/dal.

Ingredients:- a)

• 1/4 cup          gram flour(besan)
• 1 tb sp           oil/ghee
• 1 1/2 cup       water

Ingredients:- b)

• 1                 onion(big) sliced length wise
• 1                 capsicum sliced length wise
• 2-3              green chillies finely chopped
• 1 tsp           coriander powder
• 1 tsp           red chilli powder
• to taste       salt
• 1tb sp         oil

Prepration:-

1. Heat a tb spoonful of oil, add onions and capsicum and stir cook till light brown and soft.
2. Add the corinder powder, chilli powder, salt . Mix well and turn off the heat.
3. While the onion and capsicum is cooking, heat oil in a separate small wok.
4. Lower the heat , mix in the gram flour stirring continuously and cook till dark brown.
5. When the oil separates and the flour is roasted to a rich brown, add water and stir-cook for another 2 min. to a thick paste consistency.
6. Add this to the onion 'n capsicum . Check for seasonings.
7. Its ready to be served!

Bitter gourd [Karela] stuffed

This bittergourd (karela) recipe is healthy and will keep for a long time in a fridge. I use mustard oil for shallow frying the gourd, mustard oil is 60% monosaturated fats, has detoxifying and anti- bacterial properties. (Do not worry about the pungent smell of the oil , see the tip at the end of this recipe)

Ingredients:-

• 7-8pc.               med. sized gourds
• 4                       med. onions
• 2 tb sp              oil for cooking onion masala
• extra oil            for shallow frying
• 1/4 tsp             turmeric powder
• 3/4 tsp             chilli powder
• 1 tsp(heaped)   coriander powder
• 2 tsp                mango pickle masala or dry mango powder
• to taste            salt

Preparing the gourd for stuffing-

1. Wash ,dry, peal the bitter gourds.
2. Slit open (do NOT cut into half)each piece length wise, scoop out any mature seeds. (leave the pulp intact, its healthy and gives the gourd its flavour)
3. Sprinkle all the pieces generously with salt, put on a flat plate.
4. Keep the plate with one side slightly higher than the other (small elevated angle)
5. Keep aside the gourds for 1/2 hr. This is to drain out some of the bitter tasting juices.
6. After 1/2 hr you,ll notice a small quantity of water collected on one side of the plate. Carefully pick each piece and press firmly between the palms of your hands to squeeze out any remaining liquid. Now the gourd pcs. are ready for stuffing.

Onion masala-

1. Grind all onions to a fine paste.
2. Heat oil* and add the paste. Cook till deep brown and the oil separates.
3. Add turmeric, chilli , coriander powder, mango pickle masala and salt. Check and adjust seasoning.
4. The masala is ready! Let it cool down a little .

Shallow frying-

1. Stuff each gourd with the onion masala.
2. Secure each piece with a white thread.
3. Heat oil* in a flat pan and place all the pieces in.
4. Cover and cook on med. flame, remember to rotate the gourds every few minutes to cook evenly on all sides.
5. Its ready!

Tip-
*Bring oil to a smoking point and add a pinch of common salt , then procced. This rids the oil of its distinct odour which many dont like.