PYAZ WALE KARELE

PYAZ WALE KARELE

The name for this dish comes from the two major ingredients namely Onions ( called Pyaz in Hindi) and Bitter Gourd ( called Karela in Hindi). Bitter Gourd is a vegetable which I have found draws two kinds of reactions. There are those, like in our house, who welcome it and we make this quite often. Others do not like the basic taste of this vegetable and avoid it!!!

Elsewhere in this blog, you will find recipes for dishes made with Bitter Gourd, such as Andhra-style Karela , Haagalakai Gojju from my Home State of Karnataka, and Karathe Puddi Sagle, from our GSB Konkani cuisine.

Today's dish was much appreciated in my house. It is adapted from Onion and Karela Subzi by Tarlaji Dalal the noted cookery expert. The sweetness of the onions and the addition of jaggery counter the inherent bitterness of the Bitter Gourd and give the dish a delicious taste.  If you wish you may use sugar in place of jaggery.

Ingredients:-

• Pyaz (Onions), large sized, 2 
• Karela (Bitter Gourd), medium-sized, 2
• Haldi (Turmeric) Powder, 1/2 tsp
• Chilli Powder, 2 tsp
• Jaggery, grated, 1 tbsp or to taste 
• Amchur ( Dry Mango Powder), 1 tsp
• Til (Sesame Seeds), 1 tbsp 
• Salt, to taste
• Oil, 2-3 tsp

Method:-

Cut the large sized onions length wise into thin slices so as to get about 2 cups
Wash the bitter gourds, snip off the two ends, cut them into thin roundels and de-seed them 

In a deep bowl mix together the bitter gourd roundels along with a little salt and keep aside for 20 to 30 minutes
The bitter gourds release water due to the addition of the salt
Squeeze out the water from the bitter gourd and spread them out on a clean kitchen towel and allow them to dry
Dry roast the sesame seeds on medium heat stirring continuously till they turn slightly golden. Keep  aside
Heat oil in a thick bottomed kadhai and on medium heat add the thin slices of onions and saute for 2 minutes
To this add the bitter gourd roundels, mix well, cover and cook on low heat for about 15 minutes stirring from time to time
Next add the turmeric powder, chilli powder, amchur powder, roasted sesame seeds, grated jaggery, salt, and 1 tbsp of water
Mix well and cook on medium flame for 2 minutes so that the bitter gourd gets well blended with the spices
Serve as a side dish with rice or rotis

PYAZ KI SUBZI

PYAZ KI SUBZI

While "Pyaz" is the generic word in Hindi for Onions, in today's recipe we specifically use Baby Onions. These are known to be flavourful and less pungent than the conventional onions. They are used in South India for making sambar etc and are also called "Sambar Onions". You will find them used in many recipes from both Tamilnadu and Kerala.

Elsewhere in this blog you will find other dishes using baby onions such as Vendhaya Keerai Sambar, Chinna Vengaya Sambar, and Ulli Theeyal.

We are used to peeling the baby onions but in today's world of everyday conveniences, you can get ready to use peeled baby onions in the departmental stores!

This aromatic side dish from Rajasthan can be served with both rice and rotis. It is adapted from Pyaz ki Subzi by the legendary Tarlaji Dalal.

Ingredients : -

• Pyaz ( Baby Onions), 200 - 225 gms
• Chilli Powder, 1 tsp
• Dhania (Coriander ) Powder, 1 tsp
• Saunf ( Fennel Seeds), 1 tsp : to be powdered
• Amchur, (Dry Mango Powder), 3/4 tsp
• Oil, 2 tsp
• Salt, to taste

Method:-

Clean and peel the baby onions and keep aside
To peel the baby onions, place them in boiling water for 2-3 minutes then drain and transfer them to a bowl of cold water. Cut off the roots and press the baby onions lightly to remove the skin. 

Powder the Saunf or fennel seeds

In a bowl, mix well together chilli powder, coriander powder, Powdered fennel seeds,  dry mango powder, and salt to make the masala. Keep aside

Carefully cut the baby onions into four without breaking them. Stuff the prepared masala in each of  the baby onions using these slits. 

Heat oil in a non-stick pan and when it gets moderately hot add the stuffed onions
Cook over low flame for 7-8 minutes till the onions get lightly browned and become soft
Serve as a side dish