Pigeon Peas and Aubergine Curry (Rengan Toovar nu Shaak)

Pigeon Peas and Aubergine Curry (Rengan Toovar nu Shaak)

Pigeon Peas and Aubergine Curry (Rengan Toovar nu Shaak)
 
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No Gujju household goes a week without the inclusion of an Aubergine on their menu...and as such here's a recipe of one my little girls favourite shaak's or curries.
Author:
Recipe type: Easy
Cuisine: Indian Gujarati
Serves: 30
Ingredients
  • Ingredients
  • 300g toovar (1 bag frozen)
  • 1 Aubergine cut into large cubes
  • 1 - 2 tomatoes skinned and puréed or about 4 tbsp passata
  • 1 tsp salt
  • ½ tsp tumeric
  • 1 tsp chilli powder
  • Garlic ginger green chilli pulped.
  • 1 tsp cumin coriander powder
  • 1 tsp sugar (optional)
  • Ingredients for vhaghar (flavouring the oil)
  • 2 tbsp oil
  • ½ tsp mustard seeds
  • ½ tsp carom / ajwain seeds
  • 1 dry red chilli
  • Pinch of asafoetida (hing)
Instructions
  1. Wash and boil the pigeon peas with ½ tsp salt and ½ tsp tumeric till cooked through.
  2. Drain and set aside. (Approx 8 minutes)
  3. Cut Aubergine and keep in cold water to avoid discolouration. (Adding a sprinkle of salt helps)
  4. Add oil to the pan and set on medium heat.
  5. Flavour the oil with mustard seeds, and the Carom/
  6. Ajwain seeds.
  7. When these crackle add the cubed Aubergine, and sprinkle over the turmeric.
  8. Followed by ½ tsp salt, and toss / mix gently.
  9. Now add red chilli powder, green chilli, ginger, and pulped garlic.
  10. Gently mix and allow to cook through on medium to low heat. (Do not add water - steam will help cook Aubergine through)
  11. Once Aubergine is softened add puréed tomato.
  12. Mix gently to allow the sauce to bubble. (Taste and add sugar if required)
  13. Add coriander cumin powder.
  14. Garnish with chopped fresh coriander.
  15. Servie with piping hot Khadi and hot Chapatti's.

 

Chicken Aubergine Bakes

Chicken Aubergine Bakes
 
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Author:
Recipe type: Main Meal
Serves: 4
Ingredients
  • 2 large Aubergines
  • 2 tbsp Oil
  • 500g chicken mince
  • 1 large Onion (finely chopped)
  • 2 cloves Garlic (finely chopped)
  • 4 Jalapeños (deseeded and sliced)
  • 1 tsp Fennel Seeds
  • ½ tsp Cinnamon Powder
  • 1 tsp Red Chill Powder
  • ½ tsp Salt
  • Pepper
  • 2 tbsp Tomato purée
  • ¼ cup Water
  • Chopped Coriander
  • Grated Cheese
Instructions
  1. Cut aubergine lengthwise.
  2. Salt, cover in cold water and set aside.
  3. Turn grill on.
  4. Now on the hob place your pot on med heat and add the oil.
  5. Add onions and sauté.
  6. Add garlic, stir, then add the chicken mince.
  7. Turn the heat up, breaking the minced chicken with your spoon and sauté.
  8. Add the sliced jalapeño pepper.
  9. Stir in the tomato purée, water, red chilli powder and the cinnamon powder.
  10. Bring to the boil, turn the heat down and simmer with the lid on for about 30 minutes, until most of the juices have evaporated.
  11. Whilst that is simmering rinse out the aubergine halves.
  12. Pat dry and rub with oil before placing under the grill (skin side up)
  13. Grill till soft to the touch, then turn over and grill tops.
  14. Remove from heat and allow to cool before cutting around the edges and scooping out the aubergine pulp.
  15. Chop the aubergine pulp and add to chicken mince.
  16. Season with salt and pepper - taste and adjust.
  17. At the end, add 1-2 handfuls grated cheese and chopped coriander and stir.
  18. Fill empty aubergine boats and bake till warmed through.

Serve with chips, rice or a salad! This is very very filling so you could use 4 medium aubergines instead of the two large ones,

Desi Masala Omelette

Desi Masala Omelette

Desi Masala Egg omelette
 
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Ingredients
  • 4 Eggs
  • 1 Onion (chopped)
  • 2 Chillies (finely sliced)
  • ½ Green pepper (chopped)
  • 2 tbsp Coriander (chopped)
  • ½ tsp Salt
  • 1 - 2 tbsp Oil
  • Blob of butter
Instructions
  1. Whisk the eggs.
  2. Add all the other ingredients except the oil and butter.
  3. Place non stick pan on the stove and add oil and butter
  4. Pour half the mixture into the pan.
  5. Cook on low heat (either flip or fold in half).
  6. Press down and slide the omelette onto a plate and serve.
  7. Repeat with the remaining egg mixture.
  8. Enjoy.

 

Egg Bhurji

Egg Bhurji

Egg Bhurji
 
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Author:
Ingredients
  • 6 Eggs
  • 2 Onions (chopped)
  • 3 Chillies (finely sliced)
  • ½ tsp Red Chilli powder
  • ½ tsp Turmeric
  • ½ tsp Garam masala
  • ½ tsp Salt
  • 1 tbsp Oil
  • Blob of butter
  • Coriander to garnish
Instructions
  1. Whisk the eggs.
  2. Add chilli powder, turmeric, garam masala and salt to the egg mixture.
  3. Place non stick pan on the stove and add oil and butter
  4. Add onions and gently fry till softened.
  5. Add the sliced chillies.
  6. Whisk in the spiced egg mixture and continue stirring to get spiced scrambled eggs
  7. Stir in the chopped coriander.
  8. Serve on toast or create pitta pockets.

 

Lamb Dhansak

Lamb Dhansak

Lamb Dhansak
 
Author:
Recipe type: Main Meal
Ingredients
  • 2 onions finely sliced
  • 1 400g can chopped tomatoes
  • 1 carrot (sliced)
  • 1 tsp turmeric
  • 2 tbsp ground cumin coriander
  • 2 tsp finely crushed cardomon seeds
  • 1 tbsp Ghee (or tbsp butter and tsp oil)
  • 1 kg leg lamb (cubed)
  • 1½ cup channa dal (split pea lentils)
  • 1 tbsp ginger (pulped)
  • 6 garlic cloves (pulped)
  • 1 (2) heaped tsp red chilli powder
  • 2 tsp garam masala
  • 4 tbsp chopped coriander
Instructions
  1. Put lentils, carrots, onions and tomatoes in a pan with the turmeric, ground cumin, ground coriander and cardomon seeds.
  2. Add enough water to just cover the lentils and veg then simmer gently for 25-30 mins.
  3. Add ghee in a non stick pan (or oil and butter).
  4. Place on a high heat and add the lamb in batches and brown all over.
  5. Add ginger, garlic, and red chillies cook for a few mins and then add the lentil mixture along with ½ cup of water.
  6. Cover and simmer for about an hour.
  7. Remove the cover and let it simmer for another 30 minutes or until you get desired consistency and the lamb is cooked through.
  8. Stir in the garam masala and chopped coriander.
  9. Serve with hot roti, papad and a cooling raita.

 

Ivy Gourd and Onion (Gilora nu Shak)

Ivy Gourd and Onion (Gilora nu Shak)

Ivy Gourd and Onion (Gilora nu Shak)
 
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Author:
Recipe type: Main Meal
Serves: 4
Ingredients
  • 500g Gilora (IvyGourd)
  • 1 large onion - sliced
  • 2 Tbsp Oil
  • ½ tsp Mustard Seeds
  • ½ tsp Cumin Seeds
  • ½ tsp Turmeric
  • 1 tsp Salt – adjust to taste
  • 1 tsp Chilli, garlic, ginger (pulp 3 green chillies, 1 garlic clove and a clove sized piece of ginger)
  • 2 tsp Cumin Coriander Powder
  • ½ tsp Red Chilli Powder - Optional if you want it hot.
Instructions
  1. Wash the Gilora (ivy gourd) and dry well before cutting off the top and tail ends.
  2. Then cut in half and slice in thirds lengthwise, so you get at least 6 thin slices per Gilora.
  3. Peel and slice onion.
  4. Now heat oil in a non stick pan - medium heat.
  5. When oil starts to haze add the Mustard Seeds, then Cumin Seeds.
  6. When they sizzle and pop add the Turmeric quickly followed by the sliced onion.
  7. Stir then add the Gilora.
  8. Mix well, add salt. cover and cook for 10 minutes.
  9. Now add the pulped green chilli, garlic, ginger paste.
  10. Mix well and stir fry for a couple more minutes.
  11. Gilora will have wilted and changed colour, prod with a spoon to check they are soft and cooked through before adding the Cumin Coriander Powder. (Taste and add red chilli if you want it spicier)
  12. Cook uncovered for the remainder few minutes, ensuring they don't burn by gently stirring.
  13. Turn off heat. Taste and adjust seasoning if required.
  14. Garnish with chopped coriander and serve with Rotli, Khadi and Bhat or With Dhar Bhat!