Bok phool bhaja or Agasti flower fritters

Growing up, I was used to the Bok phool tree on the bank of our pond. Just behind one of the red cement chairs on either side of the cemented area from where the steps descended into the waters of our huge, deep, dark pond. 

It flowered well but I had never given it much attention except for when I would sometimes sit on the steps on a quiet late winter afternoon and watch the busy black ants hurrying along its branches. 
There was another one too, but it was at the back of the house, just on the border of the kola bagaan or the banana plantation. 
All that interested me was the bok phul bhaja that we got at times on our lunch plate. 
Hot and crisp on the outside, fresh and sweet tasting inside. 

Cut to many years later when I was married for sometime and was wading through the nuances of cooking, juggling between vegetarian north indian cooking for the man and the bengali dishes for me. 
We did not get too many familiar 'Bengali vegetables' at the time and getting Bok phul was beyond my dreams. And I slowly started to forget all about it. 

Until one day I came upon it all of a sudden at a local vegetables shop. 
I was ecstatic and happily bought half a kilo!! Thing who  knows when I will get them again. 
A call to Ma and I knew how to clean and fry them. 
Immediately made some and enjoyed them for lunch, keeping some for B aside. 
They were a lot and I packed half of them and took them to my new friend who had just moved to the city from Kolkata.

And after that, many more years passed and I never got to see the Bok phul in the markets again. 
And along with the Kumro phul, the Bok phul also stayed in my memories and yearnings. 

Until last week. 
We had gone vegetables shopping and as we came near the shop that keeps 'Bengali vegetables', I saw the round cane basket filled with these beautiful white flowers. 
And shouted "Stop, stop!" to a much flustered B.
And was out of the car even before it had come to a complete stop. 
Very irresponsible ... I know.
But I was beyond myself with happiness. 

I did not wait and immediately fried some for lunch. 
I had got some Lau shaak too and the menu formed right there in my mind. 
You have seen the plate in my last post here. 

I decided to make a post too. Just for posteriority. 

Need : 

Bok phool / Agasti phula / Hadgyacha phool - 1 small bowlful
Besan / Gram flour - 5 tbsp 

Rice flour - 1 tbsp 

Turmeric powder - 1 tsp 

Red chilli powder - 1 tsp 

Kalo jeere / Nigella seeds - ½ tsp 

Baking powder - a pinch 

Water to make a paste 

Salt - to taste 
Oil to deep fry 

How to : 

Clean the flowers by first removing the stamen carefully. 
Very gently place the flowers in salted water for around 15 minutes. 
Rinse them in plain water ..... they are very delicate, so you need to be real gentle here ...  and place them on a cotton kitchen towel. 

Make a slightly thin slurry with the rest of the ingredients, except for the oil. 
It should not be too thick. 

Heat oil. 
Dip the flowers in it to coat them completely and let in gently into the hot oil. 
Fry till golden brown on both sides. 
Remove and drain extra oil on paper napkins. 
Serve hot with a meal or as a snack with tea. 

 I still have some of the flowers left and am going to come up with something different the next time. 
Till then, stay tuned. 

Take care and stay safe. 

Prawn Masala Fry and Prawn Rice ...... cooking a meal under thirty minutes

Yesterday I made a post on my instagram feed on one of my current knitting projects, as I was getting a lot of messages to share my works in progress. 
And I wrote about how this year has been for all of us. 
And could not help contemplating on it the whole day. 

I realised what I had written was just the tip of the iceberg. Given insta's limited word allowance per post, I am not always satisfied with writing there. Which is why I have almost stopped writing a good post. The hurried feel does not suit me. 

I like to write in a way that the reader gets the essence and the feel of not only the photo but also the setting , the prelude as well as the interlude and conclusion. 

So while I did mention how we all found out some hobby to hold on to for comfort in this difficult year, I felt a there is a lot more to it than what meets the eye. 
Like how we learnt to manage our days and to divide time among work and family and chores in a more balanced way.

How we learnt the real meaning of division of labour. 

And how to make the division of chores interesting .... focussing not only on the jobs getting done but also on  how to give the other person a break too. 

And the most important thing we learnt was how to manage the kitchen in the shortest possible time, how to cook up a nutritious meal for the family without getting exhausted and above all, how to come up with quick cooking ideas with the most basics of ingredients. 
And at the same time ensure that it is tasty to please every palate sitting at the dining table. 

No mean feat I must say. 

For me, it has been a long, difficult year when it comes to eating restaurant kind of food. 

Not that we used to eat out regularly. But I had a surgery last year towards the fag end of August and was on monitored food for almost 6 months. And just as we started to eat out a little .... we must have eaten out for exactly three times .... lockdown happened. 

And now it has been 8 months that I have been craving for some good Chinese food. Or a good Vada Pao. And Phuchka too. 

I have made every one of these at home too. And even more like baking breads, pavs, focaccia , cakes .... and so on. But it requires big work. Lots of effort. And at the end I feel so exhausted that actually enjoying the food becomes an effort too. 

So I have turned to cooking some spicy and masaledar food for myself recently. 

Any change to the tastebuds is welcome now. 

Recently, my fishmonger got me some very fresh and good sized prawns. 

They were so fresh that I wanted to keep the sweet taste with just a smattering of spices. 

And so made this beautiful fry. The coating was of spices and the inside held the juicy, sweet meat that was so good when bitten into. 

For the Masala Prwan Fry : 
 
Need : 

Prawns - 6 to 8 pieces, cleaned and deveined 

Ginger garlic paste - 1 tsp 
Jeera powder - 1 tsp 

Red chilli powder - 1 tsp

Turmeric powder - 1 tsp

Lemon juice - 1 tsp 

Rice flour - 2 tbsp 

Salt - to taste 
Oil - to stir fry 

How to : 

Marinate the prawns with the rest of the ingredients except for the oil. 

Keep aside for 15 minutes. 

Heat oil. 

Let in the prawns one by one and fry till done. 

Serve immediately. 

For  the Prawn Rice : 

Need : 

Leftover Rice 
Whole garam masalas 
Chopped green chillies 
Salt to taste 

How to : 

In the same oil that the prawns have been fried, add the garam masalas
and the green chillies. 

Let in the rice and toss well. 

Add salt and adjust the rest of the seasonings. 

Remove and serve hot. 

Enjoy!! 


Here is my link to the post on Instagram where the write up is even better. 
I am going crazy trying to keep track and coordinate my writings at both places. 
Hope to sort out the time management soon so that I can write the same post and thoughts in both places as well as share the links too. 

Subho Bijoya and happy Dussera 2018!

I was out of the country last year , vacationing in the US of A, so had huge plans for Durga puja this year. But as luck would have it, all my plans went up in the air as an accident rendered me immobile. Not only were the muscles of my hands, shoulder and upper back damaged, as well as the wrists, but also I ended up with a huge cut across my face, nose and chin.
Not to mention the swelling that came with it .... I couldn't recognise my own self in the mirror.

So the days passed by in a haze of pain killers and before I knew it, it was Navami already.
And since I don't like to be defeated, especially by life, I took this challenge too, just like I have the numerous times it has thrown me one and went to watch the Aarti in the evening. Yes bruised body and face notwithstanding.

The sound of the dhaaks, the conch blowing, the priest performing aarti and the ringing the bell, the smell of camphor and dhuno in the air, the crowd watching mesmerised ..... everything was like a balm on my pain and I came back home with a feeling of peace and the belief that all will be well soon.
Today dawned beautiful after last night's heavy rain and I craved the bhog or from the puja pandal that I missed this time.
And then decided to cook some as soon as the pain killer started to work.

So here is my plate of khichuri bhog. 
I made the dryish bhaja khichuri, cauliflower and potatoes cooked with white matar/chana/ legumes, tomato and khejur er chaatni , beguni / batter fried brinjal and batter fried green chillies.
B fried papad too but a little later,so not in the picture.

I plated everything together, trying to replicate the bhoger thala/plate, where everything is served in one plate.
I absolutely love the mix of flavours .... the dry khichuri, the gravy of the curry, the sweetness of the tomato chatni, along with the crunch of  the papad.

Savoured this meal and was glad I decided to do it.
Also, I am glad that I believe tomorrow never comes.

Live like you want to and you will have no regrets. Ever.
All you need is a little will and a lot of power.

Shubho Bijoya Dashami and happy Dusherra!! .
May your life be filled with light, love and everything good.

Masala Bhindi / Okra cooked with spices

My love story with the rains and Pune's weather during the monsoons is now jinxed for ever.
Or so it seems.
For the past few years, all that I got was loss, during the monsoons.
Either I fall ill, or a close one passes away. Or both.
And in the process, instead of making new memories, all I get to dwell in is morbidity.
Neither can I cook good food, something we so love and relate to with the rains, nor do I get to go out and enjoy the weather.
And by going out, I not only mean going out of the house but also stepping out into the balcony.
The cold breeze and the light drizzle call me.
But I do not dare to go.
Not with this sniffling nose, high fever and a most painful throat.
B, on the other hand, is thoroughly enjoying our balcony now. With the swing completely free for him now ... we usually race to the swing and often come up with tricks and cheat to beat each other to it .... he is more than happy to spend time on it with a cup of tea, smiling at me smugly when I look out from behind the half closed door.
The plants are happy too.
Only I am the miserable one .... surviving on antibiotics and paracetamol and an odd antihistamine in between, while dreaming of  sinful, deep fried and comfort food.

Speaking of comfort food, I have been making the much loved khichdi a lot these days.
And sometimes B makes his own version too.
Just a few days back, I was craving the Bengali khichuri as I do not make it often ... B does not like the sweetness in it ... and decided to indulge.
Cooked it and posted on instagram too.
A good piece of Ilish / Hilsa fry would have been the perfect accompaniment but I still haven't got hold of a Hilsa yet this season.
And this fact is making me even more morbid.
Sharing a photo of my Bengali khichuri platter from that day.
But do stay with me on Instagram if you want recipes of my daily cooking that I often do not make a post on here.

Coming back to today's recipe, there is nothing morbid about this beautiful dish of Okra / Lady finger / Bhindi / Dharosh cooked with spices.
I often make this on the side for rotis but recently found that it is a great side dish for khichris too.
Slightly on the drier side, whatever moistness there is will be from the cooked bhindis , the spice of the masalas are the perfect foil to the sweetness of the vegetable.
I use the masalas that I usually use for the bharwa bhindi , but sometimes do add in some crushed peanuts both for texture as well as some dose of protien.

Here is how I made it.

Need :

Okra / Bhindi - ¼ kg ( some 12 to 15 pieces ) ,
 ( cut the head and tip of the tail off and make a slit in the middle to check for insects )
Dhania / Coriander powder - 1 tbsp
Haldi / Turmeric powder - 1 tsp
Red chilli powder - 1 tsp
Amchur / Dried mango powder - 1 tsp ( you can use lemon juice too )
Besan - 1 tsp ( optional )
Crushed peanuts - 2 tbsp
Salt - to taste
Cooking oil - 1 tbsp + 1 tbsp

How to :

Mix all the dry ingredients in a small bowl to make a masala.

Add 1 tbsp of the cooking oil and mix well.

Fill the slits of the okra with this masala.

Heat the rest of the oil in a flat, heavy pan.

Let in the okra and stir well.

Cover and cook till okra is done.
If the masala starts to burn, you can add very little sprinkles of water and cover.

Remove cover and fry till the okra loses the sliminess.

Done!

Other than rotis or parathas, you can pair this on the side of plain rice and dal too.

Enjoy !! .... till I come up with a happier post.

Enchor bhaja / Stir fried raw Jackfruit

Summer is blooming here.
Blooming .... yes. Because I have no other word for what is going on outside right now.
Mid morning temperature starts with 32 degrees and rises as much as it wishes to by late afternoon.  And then decides it loves the city so much that it refuses to down with the sun.
Clings on to the air, making it difficult to breathe even after night falls.
The floor and the walls of my balcony radiate the heat off. My plants stay still ... almost as if fearing to move lest the heat increases again.
I spray them with water liberally, only to feel the steam off the floor tiles and the wet earth.
On days when there is no breeze, I look out to see the dark profiles of the trees standing sombrely.
The rooster that I see of the few branches on the top of the Eucalyptus too does not move ... on other days I love to see the branches that form the neck and head move in the breeze ... as if nodding.
It is only when the restless bats shift branches that it moves ... sometimes the head moving away eerily and sometimes the plume of the tail.
Depresses me more .... just like the heat does these days.

 I have a thousand and one things going on at the same time in my life right now.
Some happy; some not as much.
And then there are a thousand and one recipes  .... okay, a little less maybe ... running in my head too.
To try, to post and share with you here.
But this heat ... nah .... will have to wait for some cooler days.
Meals have been mostly light ... you know if you are following me on Instagram. So I had nothing much to make a post on.
And then, my green grocer has been gone for a while now on vacation.
He is the only guy I rely on these days for fresh vegetables. So when he mentioned that he will be away for a while and I should buy some of that very fresh raw Jackfruit, I gave in.
He does make it easy for me, or else dealing with Enchor / raw jackfruit is painful and deters even the most expert housewife from handling it.

My tip on how to deal with a raw jackfruit is - get your grocer to peel it ... they have that big chopper and is easy for them .... and then make medium cuts from the sides till the center ... without cutting the center.
All I do is wash it well under running water and dump the whole thing into a pressure cooker with some salt and turmeric powder.
And cook it for two whistles on low heat.
And then, after cooling it, I cut it into blocks and store it in the freezer ... ready to take out and cook whenever I want to.
Simple!!!
No oiling of hands, no sticky gum clinging to fingers, no messy jobs of papers and tissues and everything sticking together, etc. etc.

Try it ... and do remember to come back here and thank me. 😄😄

Now, to the recipe.
If you know me, if  you have tried my recipes, you will know by now how I am obsessed with simplifying recipes and cooking light.
So while the whole world has gone overboard with trying to cook the kathal / enchor / raw jackfruit with loads of masalas ... in keeping up with the idea of it being a vegetarian substitute to non vegetarian food .... I phoo the idea away and go ahead and cook it real light and flavourful. If you have not tried this recipe yet, you are surely missing something good this summer.
And then, today I made this light bhaja or stir fry.
I was so amazed and at the same time so happy the way it came out that forgetting hunger and mealtime, I clicked a few photos to share it here pronto.
You really do not have to do much here.
All you need is some pre boiled enchor and some onions and green chillies.
And some dry masalas.
That's all.

Need :

Raw jackfruit / Kathal / Enchor - boiled with salt and cut into medium pieces
Onions - chopped into big sizes
Garlic - chopped ( optional )
Green chilles - chopped
Turmeric powder
Red chilli powder
Salt - to taste
Sugar - to taste
Cooking oil ( I use mustard oil )
Lemon juice

How to :

In a heavy kadahi/ wok , heat the oil on low heat till smoking hot.

Add the jackfruit and toss on high heat for a minute ... searing it well.

Now add the onions + garlic + green chillies and keep tossing.

Add the turmeric + red chilli powder + salt + sugar.

Keep tossing till everything comes together.

Add a good dose of lemon juice and toss a little more.

Remove from heat and serve hot.

Since we were having it with rice and dal, I did not add any other masala and kept it simple like a bhaja should be.
If you are planning to eat it with rotis or parathas, then you may add garam masala as well as tomatoes too, to bring up the moisture quotient.

Enjoy!!
And a happy weekend all!!

Motorshuti bhaja / Stir fried fresh green peas

 

 Winter is finally here. I mean not by the names of the months but by the temperature outside.
We have been missing the real winter for the past couple of years in Pune. But this year it has turned real cold and the fresh, crisp air outside has that perfect smell of winter ... dry leaves, smoke from a faraway bonfire mixed with the beautiful, sweet smell of the Eucalyptus leaves that waft around in the light breeze.

I step out on to the balcony every evening to catch the gorgeous sunsets. And to watch the stars come out. These days the sky is so clear that they sparkle a couple of shades brighter. And the new moon comes up looking all shiny and clean.
Needless to say, I love winters.
I can knit all I want to, wear the ones that I have knitted earlier, enjoy my hot cuppas of sometimes tea or coffee and soups at other times.
I can sit in the sun for longer times ... my bay windows are now awash with sunlight ever since the sun has shifted south.

I have recently twisted my knee ... yes, how can the year go by without my falling ill properly at least once .... and am confined to rest right now.
I do try to hobble around and rustle up quick meals but my leg turns too painful and I go back to my corner in the sofa. Near the window, in the sun.
And do what I do best ... knit. 
And reminisce.
Which I do a lot these days.
Of days gone by, of the winters of my childhood.
Losing the elders of the family one by one, memories are the only things that stay with me these days.
So I think of the winters of my childhood, the breakfasts of crisp, toasted bread and poached(fried) eggs ... sitting out in the sun.
Lunches of steaming hot stews. Teatimes with cakes at times and traditional snacks at other. 
And it was from one of those memories that I made this traditional, simple stir fry that spells winter as well as memories for me in many ways.

This used to be a favourite evening snack for us at home.
Ma would make this with the fresh green peas, soft and oh so sweet, that the season brings, and that have been freshly shelled.
Iin the afternoon, after lunch, Ma and the other kakimas would sit out in the soft winter sun in the uthon / courtyard ... some drying their long hair, some knitting .
All around, there would be achars/ pickles sunning as well as  batches of boris here and there. 
The breeze from the pond, which was so welcomed in the summer, would make them shiver and draw their shawls around them a little more.
Thamma would be there too, soaking in the sun, eyes closed and narrating small incidents ... mostly form the past.
The house helps would join in too, enjoying the leisurely time.
They would bring along with them small pending jobs .... one of which was the shelling of peas.
We children would drift in and out, picking up handfuls of freshly shelled sweet peas and munching on them.

While I love raw peas in about everything .... I add them to my egg scrambles / anda bhurji, stir fries, upma, uttapams, salads and muri / puffed rice, I love this stir fry just as much.
In the evenings, when at a loss as to what to make to accompany the evening tea, Ma would rustle this up while Jethima would prepare the muri.
She would add a dash of mustard oil and some chanacchur to the muri. ( It will not be the regular moshla muri ). And serve them in individual bowls.
At times, the muri would be tempered with some kalo jeere / nigella seeds and dry red chillies too ... but only if it has turned soft. This tossing on heat crisps the muri up as well as add some flavour too.

Meanwhile Ma would temper some heated mustard oil with kalo jeere / nigella seeds and whole dry chillies. Then she would add some chopped onions and stir fry them till just soft. No browning.
And then tip in a bowlful of shelled green peas and a pinch of salt.
The peas will release water and everything will turn soft.
Just a few tosses ( you may cover and cook it for a while too ... but not for too long ) and it is done.
They would top the muri and the bowls would be handed out to everyone ... along with some thick, milky ada cha / ginger tea.

I can still see everyone sitting around the dining table, some sitting on the low window sill when there are no empty chairs left, some even on long, low bench that stood near the wall at the far end of the dining room .... munching, sipping, talking, laughing, discussing dinner's menu.
The dining room would no longer be cold .... there was so much love and warmth all around.
The peas would be so soft they would just melt in the mouth. And the crisp muri was the perfect foil, with its crunch.

Here is my bowlful of muri and motorshuti bhaja that I made one evening.
I had shared it on my Instagram and my facebook page .... but then memories overwhelmed me and I decided to make a post too.
For you.
And for posterity.

Hope you have a wonderful winter.
Have lots of hot food and make loads of memories.

Enjoy!!

Aloo Potol er bhaja / Stir fried potatoes and pointed gourd

 I have often noticed on social media that every time the Bhaja is mentioned, it attracts a lot of shocked 'whoah!'s or a very predictable reaction to the 'oil' used to make it.
At first, I used to wonder why.
I mean, what has the bhaja to do with a lot of oil, quite did not make sense to me then.
And then I slowly realised that most of the people who reacted this way are non Bengalis and the actual meaning of the 'Bhaja' is lost in translation.

It made me think of what Devdutt Pattanaik had said in one of his programs on the tv ... how the intricate details of our culture and ancient writings could not be explained or named by the English with their limited words .... hence they categorised everything under one word - 'mythology'.
The same way, non Bengalis have no idea of the word 'Chanka' and categorise eveything under the name 'fry' ... the straight literal translation of the bhaja.

Except for the brinjal / Begun / aubergine, every other vegetable that is called a bhaja or fry is stir fried.
And that is possible with a very limited amount of oil too.
And nowadays, it can be almost oil free too ... thanks to non stick cookware.
I, however, do not use non stick cookware at all and stick to the good iron kadahis ... which are excellent to stir fry in, with very little oil, once they are seasoned well.

The brinjal / Begun is deep fried because it has a tendency to soak up oil. So when deep fried, it can be drained well and does not hold back the oil.
Similarly, the Luchi, every Bengali's favourite, is deep fried, while the Porota is not.
So we say "Luchi chanka hocche " and "Porota bhaja hocche".

And every Bengali will have at least two or three vegetables bhaja on their plate for lunch or dinner. Or for the jolkhabar / breakfast or along with in-between meals too.
And no, they are not soaked with oil and neither are they unhealthy too.

So go ahead and enjoy that bhaja. They are a great way to get some veggies into you.
Are quick to make and the lightest of way to enjoy vegetables.

I have the Aloo Potol bhaja for you today.
I have got some very good Potol / Parwal / Pointed gourd this summer.
While I am usually happy with the Potol bhaja / Potolo pithau bhaja  (this one is my favourite ) along with some dal and rice, I did make some Chenchki, aloo diye bhaja and also a Potoler Rosa / curry with gravy.
And yes, the Potol posto too.
I did not make the Potoler chop this time but if you want to try it, the recipe is here.
Also it has the recipe of the Aam Kasundi that I had made for the very first time.

I had clicked these snaps so thought of making a quick post on this.
And also share a good news - just saw this morning that Kitchen-e-Kichu Khonn has been listed among the top 100 food blogs on the planet by Feedspot.
And I get a badge too , to display on the blog! 😊
You can check it out on the right column.

So could not wait to hurry over and thank all of you for your love and encouragement and comments and interactions ... all of which give me that push to keep blogging and posting.
Makes all the efforts of cooking, clicking, cleaning up, making the time to sit down and write to you here .... very very worthwhile.
I am so glad to be able to share this blog and little parts of my life with you !!


Now, to make the simple Aloo Potol er bhaja.

Need :


Aloo / Potatoes - 2 medium sized, cut into medium thick slices
Potol / Parwal / Pointed gourd - 5 medium sized, cut into slices
Onion - 1 big, cut into thick slices
Mustard oil / any oil - 1 tbsp
Haldi / Turmeric powder - 1 tsp
Red chilli powder - 1 tsp or less
Salt - to taste


How to :

Heat a kadahi well.

Add the oil and spread it all over.

Add the onions and stir fry on low heat till they turn pink.

Now add the potatoes, the pointed gourd , haldi powder, red chilli powder and salt.


Cover and cook till the vegetables are done.
Do remember to check and stir them once in a while.

Remove cover and fry them in the open till the potatoes turn slightly brown.

Remove and serve hot.

This bhaja goes very well on the side with dal and rice or when paired with rotis or parathas.

Enjoy!!

Bhindi ki sabzi / Okra cooked with spices ... a typical Rajsthani dish

I was engrossed in the vegetables section of the supermarket, leaning over to reach the farthest corner of the over the plastic basket that held the Okras / Bhindis / Dharosh, when I felt someone come and stand very close to me. While it did irritate me a little ... I hate it when strangers stand too close to me, and that happens all the while, especially in queues, I did not have the time to look up.
I needed to pick up my weekly vegetables real quick and rush to meet B, who was waiting for me at the corner for a midweek lunch date at a newly opened Rajasthani food joint.
But the presence continued to bristle me and I finally gave in.
Riled, I looked up to give a big frown, only to see a very young face gaping at my hands working at picking the okras.
The girl was very young, possibly still in college. Seeing me look up, she broke into a smile and asked "Why are you breaking them?"
I couldn't help smiling.
And showed her how to select good bhindis.

And decided to include it in my post on Bhindi / Dharosh too.
I have been trying to click photos for all the dishes with bhindi that I cook and have come to the conclusion that they are one of the most difficult things to photograph, especially the dharosh bhaja.  Unless I deluge the set with a number of props and some light and shadow play, etc. etc.
And since I don't have the time or patience for either, I decided to post them as they are.

But first, how to buy good bhindi.
Pick up a bhindi / okra, preferably small in size, and break the tip of its tail.
If it breaks with a snap, it is fresh. If it does not break immediately, discard it.
It is old and will be chewy.
Always buy the medium to small sized bhindis. They are the freshest ... though do put them through the snap test too.

Prepping for this vegetable requires only one thing .... the Bhindi must be completely dry.
That is, unless you are planning to use it in a dish with gravy like the Kadhi, or the ambol or the jhaal.
The best way to deal with it is to chop it and keep it on the fridge for a night or day, preferably without cover or loosely covered.
And not too tightly packed too.
Spreading them on a plate works for me well.
This way ensures much of its slime dries up and results in a better, dryish dish after cooking.

I cook with bhindis very regularly. While my favourite is the stir fry / bhaja , this is one way that is great as a side with rotis.
Slightly moist and a little spicy with the masalas, that the usual bhaja does not have, this version of the Bhindi ki sabzi is very common at my in laws' place.
I love it with parathas too.

Need :

Okra / Bhindi / Dharosh - 250 gms, chopped into mid sized pieces
Onion - 1 medium, chopped into big sized pieces
Ajwain / Carom seeds - 1 tsp
Dhania / Coriander powder - 1 tbsp
Amchur / Dried mango powder - ½ tsp
Haldi / Turmeric powder - 1 tsp
Mirchi / Red chilli powder - 1 tsp
Cooking oil - 1 tbsp
Salt - to taste
Sugar - 1 pinch

How to :

Heat oil in a heavy kadahi.

When smoking hot, lowder heat and add the onions.

Lightly toss and add the ajwain seeds. Stir well.
Do not fry the onions for too long.

Add the bhindi and mix well.

Fry for a while on low heat, spreading it all around in the kadahi.

Add the haldi + mirchi powders + salt.

Fry well for a minute.
Cover and cook till the bhindi is done.

Remove cover and fry well till the slime dries up.

Add the dhania + amchur powder + sugar.

Fry for some more time.

Remove from heat and serve hot.

Enjoy!!!

Mourala maach bhaja / Crispy fried small fish with spicy masalas

After a long, torturous start to summer and the never ending days of unbearable hot days and nights, it rained last evening. And this evening too.
In fact, it rained a lot more this evening. And how!
It poured and poured and poured.
There were flashes of lightening ever since the clouds had started to gather by late afternoon. All went still and not a leaf moved. The heat was suffocating and we could hardly breathe in the thick, humid air.
Then started the wind.
Whole trees swayed from side to side and we could see leaves and fresh cotton balls, from the trees, flying hither and thither.
Thunder rolled in the heavens along with every crack of lightening.
And then came the first drops .... big, fat and heavy, falling with little thuds. Gradually the tempo increased and soon we could not see anything through the screen of rain.
And there was a power failure promptly.

The road below was a sight to see, though.
As the heavy rain splattered on it, we could see the steam rising and create a haze that was so beautiful that we stood at the window and watched mersmerised ... every time a car passed, its headlights lit up the scene.
Later, we ignored the inverter and did not switch on the lights either.
Rather, soaked in the dark and quiet all around.
I am not much of a crowd person and the recent trip to the desert land and the extended family has exhausted me completely.
So I am very much at peace right now in my cosy little 1500 sq. ft. flat. It might not be a haveli, but it is my nest. This is where I play house, dress it up, make its curtains, play around in the kitchen and sit back in my favourite chair or my swing and happily watch the world go by.
Here, I am the queen.

We had dinner in the dark; the old fashioned way.
And sat out in the balcony later, taking turns on the swing, soaking in the beautiful cold. The rain had stopped finally but the thunder still growled in the distant hills.
We chomped on cold watermelon pieces, spitting out the seeds carelessly. It was very quiet all around. And dark; still.
Crickets sang in the small patch of forest beyond our balcony. And the dry leaves that covered the ground below the huge trees, all soaked in the rain, let out a beautiful, earthy, soggy fragrance that hung heavy in the air.
We sat quietly; not speaking lest the spell gets broken; lest the street lights come back to their sharp life, searing the eyes and the beautiful all around.

I felt relaxed, in a long while.
And at peace.
"Time to get back to my favourite space, my Kichu Khonn", I told myself.

After a long bout of vegetarian food, I am back to my non vegetarian diet. No fish in the fridge yet ... gotta buy some tomorrow ... but egg and chicken, yes.
Coming here, I saw this post in the draft and so, my friends, I have this beautiful, spicy, crunchy fish fry for you.
Quick to make, quick to finish off too, you can pair this with the simple dal bhaat or the panto bhaat or much on it as an appetizer.
Small fish are high in protein, omega 3 as well as calcium. So try to make them a part of your meal at least two or three times a week.

I had got a batch of absolutely fresh Mourala the last time I got my fish. My fishmonger cleans them for me, which I am grateful for, since I have no idea how to handle them. And it would take me ages, of course.
All I did was to wash it clean ... you have to scrub real clean ... mix with the spices, fry and much on them.

Need :

Mourala fish - 250 gms
Rice flour - 1 tbsp
Haldi / Turmeric powder - 1 tsp
Red chilli powder - 1 tsp
Lemon juice - 2 tbsp
Salt - to taste
Oil - 2 tbsp ( I use mustard oil )

How to :


Marinate the fish with salt + haldi + lemon juice + red chilli powder + rice flour.

Heat the oil in an open pan.

When smoking hot, add the fish .
Spread out the fish ... they should not stick to each other and form a clump.
A few sticking together is ok but there should not be too many.

Fry till they turn brown on one side.

Flip and fry the other side too.

Serve hot with sliced onions and green chillies and of course, kasundi on the side.
You can sprinkle a little rock salt or chaat masala on it before serving too.

Enjoy!!

I am sharing my lunch plates on my page on FaceBook .
Join me there to get light, nutritious lunch ideas for the summer.

Kachkolar Bora / Kacche kele ki tikki

I have been trying to think of something worthwhile to write in a post, for a while.
But there is too much happening all around me right now to focus well. All the travels, the change of places, seasons, people, room and even the beds are getting to me. No, not in a negative way.
I think I am soaking in all of these happenings way too much; so much that right now I am hardly in my 'being myself' mode anymore.

While Hampi was an explosion of gorgeous ruins of the glorious history, all lying around, waiting with open arms for anyone who wants to delve deep and really wants to seek the long gone era, Bangalore was a haven ... with the luxury of basking in friends' company and love. This time I did not venture out much ... had friends over and spent time with them in the luxury of my suite and ordered food in. It was a calming time for me, as the drive back through new landscapes and places was.

And right now, it is Rajasthan that has taken over my senses completely. My sense of taste, smell, hearing, seeing .... everything. The vast and sudden change in food, the way people talk and relate to, the way they dress ... everything assaulted me even before I could get over with the ill mannered 'gentleman'(?) in the train who refused to give me my alloted berth just because he did not like his upper berth. (!!!!)

But visiting the family in Rajasthan always takes me into a different world so quickly that I hardly have the time to sit back and revel in past happenings .... good or bad.
One step into the house and you are swept off your feet in the mad rush of what is daily routine for them.
Everything is happening at once.
People coming, going, talking, going about their jobs .... and all in clockwork precision.

The day starts early, but leisurely, with cups of tea being doled out. I always try to get up as early as possible to be with them ... only to be pushed back into my room with a stern advice that I should rest as I am on on a break.
That I am a bahu of the house and am expected to get up and get going has never been thrusted on me.
Instead I would always be greeted with a sweet smile and "Chai piyegi? Bann rahi hai."
The house helps would have long arrived by then and half the housework and cleaning would have been  done. A couple of the old ones would banter with me, their "Bhabhi", trying to make me feel guilty as to why I was not there for Diwali.

Then the cook comes and everyone points towards me to decide the menu of the day. Papa would come my rescue by deciding finally what would be cooked ... but not before adding one particular dish that should be cooked by me. And of course, the menu would have at least one of B's favourite dishes.
And then, there would be a thousand and one relatives coming over ... just to be able to meet with us.
And since this time we were celebrating a milestone birthday, everything doubled four times over.

And, in all this humdrum, if you want to sit back , detach yourself and just watch ... you are welcome to. Nobody will disturb you.
But there lies the challenge. You just can't.
The energy all over propels you to get up and get going ... be a part of the housework; the people. I stay my quiet self by not speaking too much but listening and soaking in each moment to the full.

Which I am doing.
For a quiet person who lives in a quiet neighborhood in a quiet flat that does not hear much except for some Jagjit singh or some Rabindra sangeet in the mornings and evenings, this whirlwind is a wee little overwhelming.

So I turn to my only sane place, my blog.
And some recipes that are very close to my heart.

Like this Kanchkolar bora or Kacche kele ki tikki or patties made from the raw banana.
Plaintain or raw banana is an excellent source of fibre and iron and I try to incorporate it in my daily lunch plate at least thrice a week.
Boiled and mashed, plain stir fried or made into these tikkies, I love raw banana in all forms. While I prefer the mashed way to the others, I have to resort to making the tikkies or fry with spices for B, once in a while.

Since it is winter and we have some very good vegetables these days, I could not resist grating in a good amount of cauliflower into it this. If you do not have cauliflower, no need to worry. Make it plain or add whatever vegetables you have at hand .... just make sure they cook quickly as the raw banana is already cooked.

Need : 

Boiled Plaintains / Raw bananas - 3
Fresh Cauliflower - grated, 1 cup
Onion - 1 medium, chopped
Fresh Coriander leaves - chopped
Fresh green chillies - 3, chopped
Carrom / Ajwain seeds - 1 tsp
Sugar - a pinch
Red chilli powder - 1 tsp
Bhaja mosla / Roasted garam masala - 1 tsp
Salt - to taste
Oil - to shallow fry

How to :

Mash everything together.

Shape into tikkis.

Heat a seasoned tawa or a flat pan.

Fry the tikkis with very little oil till the yturn golden brown and crisp on both sides.

Here is a closer look.

Serve hot.
These can be enjoyed as a snack with your evening cup of tea too.

Here is a look of our lunch plate that day.
Along with rice, it has Tele kopi, Mah ki dal, Besanwali gobi and matar (cabbage with green peas and chickpea flour), Kecche kele ki tikki , some spring onions. a slice of lemon and green chillies.

Enjoy!!

Aloo Matar ki sukhi sabzi / Masala fried Potatoes and Peas

 

Before moving on to other recipes, I thought I will make a post of the stir fried potato and peas that I had made along with the Dal Palak for lunch that day.
Just so that you can enjoy it when fresh peas are still in season.

Of course, you can make it any time of the year, but you won't get that sweetness that the fresh peas have. And that makes a big difference.
Nothing like fresh vegetables after all ... eh?

I love this fry or bhaja because  ... one, it has fresh peas ( I am absolutely love them) .... two, it has a different kind of taste ... that is quite uncommon to this Bengali palate .... and three, this is such a versatile dish ... not to mention the very little time that it takes to be made.
Pair it with anything and it is sure to be a hit.
It is dry but has the moistness of the fresh peas.
It goes fabulously with rice and dal, perfect with luchis or parathas and can be a great friend to our daily roti too.

I have been a little under the weather of late ... hence resorting to quick cooking.
And fry is the quickest that one can rustle up.

Am not in a mood to write much today ... so let's get straight to the recipe.

 Need :

Potatoes - 4, cut into very small cubes ... they should complement the size of the peas
Fresh green peas - around 1 cup
Amchur / Dry mango powder - 1 tsp 
Haldi / Turmeric powder - 1 tsp
Lal mirch / Red chilli powder - 1 tsp ( more if you like spicy )
Hing / Asafoetida - 1 pinch
Black pepper powder - 1 tsp
Cooking oil - 1 tbsp ( I used mustard oil )
Fresh coriander leaves - chopped

How to :

Heat oil in a kadahi or wok.
Add the hing and the potatoes.

Raise heat and stir well.

Add haldi + salt.
Cover and cook on low flame till the potatoes are done.

Remove cover, add the fresh peas + red chilli powder + amchur powder + black pepper powder.
Stir well and mix everything together.

Remove , sprinkle fresh coriander leaves and serve immediately. 

Enjoy!!

Macher dimer jhuri bhaja .... Spicy, scrambled fish roe and the beautiful day of Mahalaya

 

"Baajlo tomar alor benu" ....
The night before Mahalaya, there would be much excitement about setting the alarm for early next morning, much discussions on the time to set it to and setting the radio to the perfect band width so that we do not miss even a single word when Akashbani starts with the melodious strains of Mahalaya the next day.
I would still need a nudge or two by Bapi to be fully awake. By then Mahalaya would have started and be on the song "Baajlo tomar alor benu ....", meaning "Your flute of light has started to play ... ".
Durga is coming .... and that is all that is needed for any Bengali child to look forward to.
I would snuggle in with Bapi, under a thick, soft kaantha that Ma would throw on us to ward off the crisp cold of the of early morning that brought the hint of winter with it.
And it wouldn't be long before I was fast asleep again, only to wake up and realise that it was already morning. And the radio has been silent for a long while.

This year, Mahalaya brought with it a new episode of my life. The time when we realise that there is much more to life than what we have been seeing for so long.
The day of Mahalaya is the last, and most important day of the Shraddh period, that is made of a fortnight. In Hinduism, it is believed that Parlok, or the land of the dead , comes nearest to Mrityulok, or Earth, during this time. And hence, it is easier for the spirits of our dead ancestors to come nearer to us.
So, everything that is needed to be done for their peaceful next life is to be done on this particular day.

People offer pujas and offerings are made to the poor, the old and the needy.
It is believed that whatever our nearest ones have left behind or need in their afterlife should be offered to the needy. That way it reaches them.

While, once upon a time, I would have never given a thought to such beliefs, right now I yearn from my heart to be able to do anything that will help my Bapi to be at peace, where ever he is.
After he left us, I had innumerable questions in my mind.
I read books, looked up writings and followed spiritual lectures. No, I was not crazy to follow anyone and everyone.
I did look for logic.
And was astonished how much knowledge our heritage and ancient Hinduism writings held.
Devdutt Pattnaik's books helped me learn a lot.

Another wonderful read was the Mahabharat series from 1 to 10 by Bibek Debroy. It opened up a whole new world of what the real and the next world hold.
This series is very unlike the actual story of Mahabharat ... it does not actually says the story in anyway.
Rather, it deciphers every character's actions and thoughts .... and along with that it gives a beautiful insight to what this world and the next world holds.
And what actions are needed to be taken by every human being to make his/her presence and actions/ karma worthwhile in this life or on Mrityulok.

I was totally fascinated by this series. Especially the 10th edition. It opens up the world of Karma or actions .... what should be done and why.
And with every single guideline, there is a logical explanation.

It took me the past one year to read through them. And helped me deal with my loss and bring a lot of faith back in me. I picked up numerous points from them and added them into my life.
One of them was giving out to the needy.
It may be the poor on the children, the ill, small children or destitute women.
Do everything you can for them.
Feed them. Cover them with clothes and blankets during the rains or in winter. Hand out small treats to the children in the streets.
Anything that is possible by you.

While I and B have always done small things like keeping biscuits and chocolates in the car and handing them out to the children begging on the streets, giving out old clothes and sheets and blankets before every rains and winter, I had never actually cooked and fed them.

After Bapi's demise, I became obsessed with this one thing. Every weekend I would cook up a simple meal, make packs and hand them out to the needy as we roamed the streets of the city.
And the peace that settles our hearts at the sight of a huge smile, or if we are lucky to go through that same road and  get to see the children sitting down and eating that food, is huge.
And priceless.
We always look out for the very old and infirmed, pregnant women and small children.
And believe me, our country does not lack in them.

So this Mahalaya, I did just that.
Cooked all of Bapi's favourite dishes, packed them up and set off.
And finally, rounded the day off with ice creams to a big group of little children of construction workers nearby.

We were still smiling as we prepared for bed, the happy screech of a small voice shouting "Kulfi!!!!!!!" still echoing in our ears.

Shubho Mahalay all!!
Have a wonderful Durga Puja!! And happy Navaratri too!

And while you are munching on that delicious food, do think of the little children selling balloons or toys outside. Hand them some munchies and see your festivities light up even more with their smiles. 

If you have been patient and reached here, you will be rewarded with a recipe that is awfully simple but is so flavourful, it will blow your mind away.
I had got a good amount of Rohu fish roe on one of my trips to my fish shop. And was tired of the same kind of Boras or even the ambols. I wanted to taste something different.
So, as usual, I turned to my friends and readers on my Facebook page.
And as usual, they were all very generous and shared some precious recipes with me.

The Macher dimer jhuri bhaja got the majority of votes and so I decided to keep the other recipes for another time and settle with the jhuri first.

Need :

Rohu fish roe
Turmeric powder
Lemon juice
Onions - chopped, use lots of them
Garlic - chopped, be generous with this too
Green chillies - chopped
Mustard oil
Salt
Fresh coriander leaves

How to :

Marinate the rohu fish roe with turmeric + salt + lemon juice ( this helps
hugely in taking away that fishy smell. )

Heat mustard oil and fry the onions + garlic + green chillies till they are nicely soft and golden brown.
Remove from the kadahi.

Add some more mustard oil and fry the marinated roe stirring constantly.

It will solidify quickly ... so break up the pieces and scramble well.
Add the fried onions etc and some red chilli powder.

Fry well for a while. ... till the roe starts to get slightly crispy brownish at the edges.
You will see the oil leaving on the sides.

Sprinkle chopped coriander leaves and remove from heat. 

This is one of the best things that I have eaten in my life.
Mix it with boiled rice and you are in food heaven. I needed nothing else on the side ... not even dal.

Some pointers :

* Do use a little more oil than usual ... that oil mixed with rice is awesome.
The sweetness of the garlic comes through as a surprise in every morsel.

* Do not heat the oil to smioking hot when fry the roe .... keep it slightly raw ... add the roe when just warm .... that flavour of the mustard oil comes through in the end and just blows you away. :-)

Enjoy!!!

Pui shaak bhaja and some thoughts on how to freeze food when planning ahead

After my last post on prepping and cooking food ahead to save time, here is my post on how to use the freezer and how to store Indian food in the freezer, as requested by Kuntala.

I have jotted down everything that I do and everything that helps me go through the days with my injured hand and shoulder that have a tendency to act up at times.
A little planning ahead helps me sail through such days.

**  When using the freezer compartment to store food, do remember to set it at a good temperature.
Also do take into account if there are frequent power cuts in your area. Do not freeze things for a long time if you have frequent and long power cuts.
Your food should freeze well to be able to stay well till you are ready to use it.
 
**  Buy a good number of ice trays. I buy the ones with a cover so that it is easy to sit one above the other. Also the smell does not spread all through the freezer compartment.

** Make lemonade and freeze.
Just add chilled water when you are back home and you have a wonderful glass ready! Just sit back and rest  awhile with this on a hot day.

**  Wet ground masalas like grated ginger ( plain ginger when ground into a paste will turn bitter very fast ), garlic paste, mustard paste, tomato paste, posto paste stay very well when frozen.

** Cook a batch of gravy maslala (fry onion paste + ginger paste + garlic paste + turmeric + red chilli powder) in bulk and freeze.
Use a couple of cubes for your fish or chicken or mutton curries.
Or even a vegetarian dish like the Aloo dum too.
Quick cooking.

** If you have the inclination, you can buy green peas when in season, peel, blanch them and freeze too.

** Fry fish and store in different containers.
I have tried freezing them raw ... but have noticed a change in taste. So always fry them first.
Divide fish , chicken or mutton into batches ... different pieces for different kinds of dishes.

** Label the containers so that you need not open every one of them every time.
I use a marker to write.
This way you are planning a menu ahead and will help you save a lot of time.

** Boil dals with salt and turmeric and freeze in batches ... depending on the amount you will be needing.

** If you have a big quantity of grated coconut, then freeze it.
Use the frozen coconut in curries, dals, etc. where it will cook well.
If you want to use grated coconut fresh, then just refrigerate it in a tightly closed container.

** You can make rotis and parathas and freeze too. I personally have not tried doing this but have seen many of my friends do so.

** If you have shelves in your freezer, use them to store different kinds of flours.
I store maida, jowar flour, bajra flour, rice flour, besan etc.
Since these are not used daily, once a packet is open, chances of them getting spoiled increase.
The dry air in the freezer is perfect for the flours ... and no fear of them getting moisture or fungus and of course are safe from insects like ants, etc.

**  Freeze paneer or freshly made chenna. You can make parathas or bhurji out of it.

** I also freeze left over gravies from mutton or chicken curries. Use them later in dals or just boil eggs and add to them and you have a quick dish ready.

** You can freeze boiled noodles or macaroni too. Just remember to give them a good rub of oil so they don't stick together.
Thaw well before using.

** Curries and gravies freeze very well. Chana, chola, rajma, chicken, egg ... everything.

** You can freeze cooked rice too.
Just remember to thaw it well and steam it instead of using the microwave oven.
Fill a big pan with water, put the cooked and frozen rice in a sieve container ... not plastic ... and sit it on the pan. Cover it. When the water starts to boil, let it sit on low heat till the rice is heated well.

Remember -

 **Always freeze in batches.
** Never refreeze food after thawing. Do not store it in the fridge too.
Use it up.

Hope this will be of help.
I will try to update this post as much as possible.

Do check out my post on how to prep and store vegetables and tips on kitchen time management.

Today's recipe is a simple stir fry made with the Pui shaak or the Malabar spinach. This is from the batch that I had picked up at Bangalore.
The shaak was so darned fresh that I made a stir fry out of it the first day. I used the tender leaves from the top of the stems and did not chop them up too.
Used some of the stems or daata too ... only the tender ones.


Need :

Pui shaak - cleaned and roughly chopped, 3 cups
Onion - 1, sliced
Nigella seeds / Kalo jeere - 1 tsp
Dry red chillies - 2, broken
Tumeric powder - 1 tsp
Red chilli powder - 1 tsp
Grated ginger - 1 tsp
Salt - to taste
Sugar - to taste
Cooking oil - 1 tsp ( I use mustard oil )

How to :

Heat oil.

Add the nigella seeds + red chillies.

Add the sliced onions and fry till they turn translucent.

Now add the ginger and fry a little ... not too much.

Add the pui and the haldi and stir well.

Add salt and sugar.

Cover and cook till done.

Sprinkle the red chilli powder and give a good mix.

Remove from heat.

Serve hot with rice.

Enjoy!!

Aloo Kumror Chechki / Stir fried Potatoes and Pumpkins

It has only been 10 days since my last post and yet I feel like it has been ages.
The reason lies in the fact that I was away on a short vacation.
I was in a new place,with  new people, new surroundings, discovering new things, eating local food and listening to local language.
I was in the land of Sarson da saag te Makke di roti.
I was in the land of tandoori chicken and  lassi and kulfi and samoses.
I was in the land of exquisite phulkari works and carpets.
I was in the land of kind, happy and jovial, large hearted people.

I was in Amritsar, Punjab.

And now I am back to my old city and home. To my routine life.
To my kitchen.
It has been simple food at home now for the past few days ... after all that gorgeous, butter laden Punjabi dishes. The night we reached home, it was very late. And yet we did not even think of ordering from a restaurant. I had put in some rice and potatoes with plenty of water and a pinch of salt on the stove. And by the time we had freshened up, steaming hot fyana bhaat, every Bengali's ultimate comfort food, was ready.
A good sprinkle of ghee and the potatoes mashed up with a healthy dose of raw mustard oil + chopped onions + chopped green chillies, into a perfect  Aloo bhate and we had a very satisfying and  soothing meal.
Nothing can beat such soul warming comfort food.
The perfect thing to come home to at the end of a vacation.

After returning, just as much as I was caught up with straightening the house and the kitchen, I was equally busy in editing a big number of photos to be able to share with my friends on FB.
At the same time, I had to make some posts on my travel blog too ... before I forgot the smaller details of my trip.
So got down to make a quick post there ... one post done and two more coming up.
And before I get caught up with those two posts and the rigmarole of editing and arranging photographs, writing down the details and then editing the post again, I though I'd make a quick post here on Kichu Khonn too.

So here is a quick vegetable stir fry, tempered with Kalo jeere / Nigella seeds and fried in Mustard oil.
A bhaja. A chechki. A chenchki. You can call it anything.
No overwhelming masalas. Nothing spicy.
Just the natural flavours of the vegetables, the sweetness of the Pumpkin with the hint of the nigella seeds and green chillies coming through.
Tastes simple. Tastes good.

Need :
Pumpkin - around ¼ kg
Potatoes - 2 medium or 1 big sized
Onion - 1 big sized
Fresh green chilli - 2
Mustard oil - 1 tbsp
Haldi / Turmeric powder - a little
Red chilli powder - a little ( optional )
Salt - to taste

How to :

Wash the pumpkin.
Using a knife, peel it but not completely ... leave some of the skin on ... like so.

Cut it into thick, longish slices.
Cut the potatoes in the same way ... thick and longish.
Slice the onions.

Heat mustard oil in a kadahi / wok.
Let in the nigella seeds and the green chillies.
Then let in the onions and fry till the raw smell goes away.

Then raise the heat and add the potatoes.
Give a good stir, lower heat and add the turmeric powder and salt.
Cover and cook till the potatoes are half or almost done.

Remember to stir once in a while.

Remove cover and add the pumpkins, cover and cook till all the vegetables are done.

Remove cover and stir the vegetables on high heat for a while.
Remove from heat and serve hot.

This bhaja  or fry is a dry preparation .... so water is added during cooking.
If you have a batch of stubborn potatoes that take time to cook, make sure you cook them on low heat till well cooked and then add the pumpkin pieces.

The pumpkin pieces will release water and so eventually the dish will turn moist while cooking. Do remember to dry it up by removing the cover and cooking on high heat for a little while before serving.
Do remember to keep an eye on it while on high heat ... we want the vegetables to caramalise a little and turn brown .... definitely not burnt. :-)

The pumpkins impart a natural sweetness to this bhaja.

It  goes great with rotis, parathas or luchis.
It is great as a side too ... with dal and rice. Makes for a perfect comfort meal.

Enjoy!!