Alasande kalu palya (lobia/cow peas curry)

Alasande Kalu Palya

Hi there everyone, hope all of you who visit my blog are doing well. I have been away from blogging a very long time and after being nudged by a few friends to write more, I am back again. I had a perfect excuse for my laziness all these days, "My comp is not working"... it was not. We got it fixed a few weeks ago, however I was feeling so comfortably lethargic not do anything. After mentally posting quite a few recipes, I am now making an attempt to put my thoughts into actions (hopefully). It is like me against my lethargy... let me see who wins. 

This recipe of alasande, lobia, in Hindi and cow peas, in English, is fairly simple to make, not to mention very nutritious and exceptionally tasty. It is a good match with chapati and rice. Make a paste of this and you can spread it on bread and also use as a dip for your chips. A very versatile thick curry not only to satisfy your sense of smell, it will keep your body happy. Very high in protein, low in carbs and fat. 

Prep Time: 10 mins

Cook Time: 10 mins (if using ready cooked alasande or about 45 mins)

Servings: About 3

Ingredients:

1. Alasande Kaalu/ lobia / cow peas - 1 cup soaked over night and cooked well. (use the small red variety if you can find, that gives the best taste)
2. Salt - to taste
3. Coriander/Cilantro - finely chopped

For tempering:

1. Oil - 2 tsp
2. Mustard Seeds - 1/2 tsp
3. Turmeric - a pinch
4. Asafoetida - 2 pinches
5. Curry leaves - 1/2 the string 

For Masala:

1. Green Chilies - 3 to 5 (depending on your taste)
2. Whole pepper corns - 5 
3. Cumin seeds - 2 tsp
4. Fresh/ Frozen Coconut - 1/2 cup (grated or pieces) 
5. Ginger - 1 inch piece or 1 tsp paste

Method:

• To cook the cow peas/lobia/alasande, soak it over night and pressure cook it with a little salt till it is well done but not mushy. If you do not have a pressure cooker, take a lot of water in a big pot, add the cow peas and enough salt and cook for about an hour or till well done on the stove top. After it is done, drain the peas and set aside. Keep a cups' worth water to dilute the curry as and when required otherwise we will not be using the water in this recipe. Please check the tips part of this recipe for suggestions on using the drained water.
• Grind all the ingredients of masala and set aside.
• Make the tempering in a pot or pan which can fit all the ingredients by heating oil on medium. Add mustard seeds and wait for it to splutter. Add turmeric, asafoetida. Add the cooked and drained alasande/cow peas/ lobia and saute for a few minutes. Add the curry leaves and a little water, close the lid and let it cook for 2 minutes.
• Add the ground masala and salt as required to the cooking alasande/cow peas/lobia and mix well. Add a little water from the drained beans if it is getting too thick too soon. Cover the pot/pan and cook for a 2 to 4 minutes.
• Garnish with finely chopped cilantro and serve with steaming hot rice or chapati. Or let it cool and then grind it in to a fine paste to use as a dip.

Tips:

You can make Saru/Rasam from the drained water or use the water in making soups. Just store it in the refrigerator, it will keep upto seven days.

Egg Masala Curry/Boiled eggs in a savory tomato gravy

I made this exclusively for my husband's friend who was visiting us. He is a non-vegetarian and since we don't cook any sort of meat at home, I made this instead. He said he was happy that we made eggs for him... This dish can be a sort of a bridge between both vegetarian and non-vegetarian cuisines. If you are making a lot of NV dishes and would like to have something of a bridge which will appeal to many at a party, you can choose to make this. This is a very good side for pulao/pilaf and Biriyani. Goes well with Jeera rice and plain rice and roti [Indian flat bread]. I used the recipe from my friend's blog. She is an amazing cook... I am posting the same link below. Make and enjoy.

http://sruthiskitchen.blogspot.com/2010/10/egg-curry.html

Baingan ka Bharta / roasted spicy eggplant [Brinjal]

This curry is sure to get you to want more. Simple to make and very delicious. An excellent companion with roti, the Indian bread, or just any bread Be it stuffed Indian bread or just plain, it makes a good side.

Prep Time: 30 to 45 mins [includes roast time]

Cook Time: 15 mins

Servings: upto 4

Ingredients:

1. Big eggplant - roasted.

2. Onion- 1 medium, finely chopped

3. Tomato - 2 medium, finely chopped

4. Green chillies - 2,  finely chopped [optional]

5. Ginger - 1 tsp, grated/paste

6. Garlic - 1 tsp, grated/paste

7. Coriander powder - 2 tsp

8. Cumin Powder - 1 tsp

9. Chille/cayenne/ paprika powder - 1 tsp

10. Garam masala - 1 tsp

11. Oil - 2 tsp + 1 tsp [to rub on eggplant]

12. Water - enough to make the masala paste

13. Salt - to taste

14. Turmeric - 1/4 tsp

15. Cilantro - a handful, finely chopped

Method:

1. To roast the eggplant you can follow any of the two methods:

• Rub oil on the eggplant and roast it on the stove top till it gets well roasted.
• Preheat oven to 450F, take a cookie sheet, line it with foil.  Rub oil on the eggplant and place it in the cookie sheet and bake it for 30 to 45 minutes, till well done. Before you put it in the oven, poke a few holes around the eggplant with a fork. You will know it is done when you poke it with a fork and it gives in very easily. Peel the skin and dice for the curry.

2. In a pan which can hold all the ingredients, heat oil on medium heat, add ginger, garlic, chillies and onions and a pinch of salt, saute for a minute and let it get golden brown.

3. Add tomatoes, saute for a few seconds, close the lid on the pan and let it cook. 

4. In the mean while in a bowl, take, coriander, cumin, turmeric, garam masala,  chille, salt and water, mix well to make a runny paste.

5. Once the tomatoes are cooked, add the masala mix and cook till oil starts floating on the top and starts smelling fragrant.

6. Add the eggplant now, mix well and let it cook for 2 more minutes. Add chopped cilantro mix and It is ready to be served.

Tips:

For easy peeling of eggplant. Put it in a box and close the lid for 15 minutes. In the mean while, you can make the gravy for the curry. Take the lid off and eggplant will peel very easily. Dice it and add. Use the liquid into the curry which oozes out of the eggplant after being roasted and peeled.