Oil free karela

Karela always uses a lot of oil, so when I saw a version of karela which didn't use any oil, I was tempted to try it out. It tasted really good, though the kids refused to eat it on principle. 

250 gms karela

2 tbsp salt

For stuffing:

2 tbsp besan 

2 tbsp grated coconut

1 tsp jaggery, grated

1 tsp garam masala powder

1 tsp amchur powder

1/2 tsp haldi powder

1/2 tsp rock salt/ regular salt

Method:

Scrape the skin off the karela, make a longitudinal slit and remove the seeds. Coat with the salt and keep aside for 15 minutes. Squeeze the karela slightly, and scrape off the salt. 

Mix the ingredients listed under 'for stuffing' well, and stuff into the karela. If there is a bit left over, rub it on the outer surface. 

Place the stuffed karela carefully on a steaming plate, making sure the slit end is facing upwards. Steam for 10 minutes till done. 

Oil free brinjal curry

Most people do not like baigan, and for a very long time, I was one of them. But even now, one of the things I have against baigan is the amount of oil it normally consumes. So I just had to try out this recipe which promised to use no oil, if only to see if it was even possible. And it was!!!!

With the mix of peanut, coconut, tamarind and curry leaves, it was almost reminiscent of a Konkan fish curry. Literally fingerlickingly good! And oil free to boot (how many more times am I going to say that?)

500 gms Brinjal*

For stuffing

1 cup peanuts

1/2 cup grated coconut

2 red chillies

1 tsp coriander seeds

1 tsp cumin seeds

1 tsp urad dal

1 tsp haldi powder

Salt to taste

1 lime sized ball tamarind

1 sprig curry leaves

Method:

Roast the peanuts till slightly brown. 

Add jeera, dhania, red chilli, urad dal, and roast till urad dal is browned

Add coconut and roast till brown

Dry grind the mixture. Add the spices and salt and mix well

Slit the brinjal s crosswise, keeping the stems intact. Stuff with the mixture- you will not use all the masala, keep the rest aside. 

Place on a steamer and cook for 15 minutes. 

Meanwhile, heat 1/2 cup water, soak the tamarind and remove the pulp.

Boil 1/2 cup water, add the tamarind water, the ground masala, and curry leaves. Bring to boil. 

Add the brinjals, reduce flame, cover and allow it to simmer for 5 minutes. 

Serve with rotis or rice. 

* you can use any variety except the fat ones used for bharta. I used 250 gms of brinjal, and kept half the masala aside for another day. 

Vegan savoury cookies

LI am not a vegan, nor am ever likely to be, but I do have friends who are vegan- for ethical or health reasons- and once in awhile, I like trying out vegan dishes. This savoury cookie was one of them. No butter, no oil, no sugar. But pretty high on taste.

1 cup peanuts, roasted and cooled

1 cup desiccated coconut

1 cup wholewheat flour/ atta

1 small onion minced

1 tsp rock salt

1 tsp black pepper powder

1/2 tsp inactive yeast*

Method:

Grind together the peanuts and onions, with a little water, if necessary, to get a fine paste. 

Add yeast, pepper powder, coconut and salt, grind together. 

Add the flour, knead well. 

Make small balls, and flatten them. Place on a baking tray lightly dusted with flour. 

Preheat the oven to 250 degrees. 

Sprinkle salt or sesame seeds on the cookies, and bake for 15 minutes. 

Can be stored for upto a week. 

*- make it inactive by heating slightly