SERVES: 2-3
GLUTEN FREE, HIGH IN PROTEIN AND FIBRE
Why this recipe? How is it green? How am I contributing to making this earth green by following four steps or less recipes?
Using Pressure Cooker will take 8-10 minutes whereas it will take 20-25 minutes in a regular pan.
You save: 70% of fuel energy and 10 minutes of your precious time that is about 5 to 8% of the total time you spend in kitchen on an average (assuming you spend a total of 2-3 hours in a day in the kitchen)
This is a completely gluten free recipe that is a delicacy from Western India.
COOKING TIME: 10 minutes
INGREDIENTS:
1 teaspoon oil
2 teaspoons jeera (cumin)
1 pinch of hing (asafoetida powder)
1 big tomato chopped
1 tablespoon besan (chickpea flour)
½ kilo tinda (baby pumpkin), each cut into 4 pieces
1 teaspoons salt
½ teaspoon red chilli powder
½ tablespoon haldi (turmeric powder)
½ teaspoon garam masala (all spice)
1 square inch of frozen chopped green chilli
2 square inch of frozen grated ginger or 25 grams fresh ginger
100 ml or 1/2 glass of water
Dhania (coriander) leaves for garnish
STEP 1. Put asafoetida powder and cumin seeds in heated oil and let it brown.
STEP 2. Add chopped tomatoes and besan (chickpea flour), sauté it with tomatoes for 2-3 minutes for chickpea flour to roast. This will take 1-2 minutes.
STEP 3. Add all of the rest of ingredients and 1/2 glass of water before you close the cooker/pan lid.
STEP 4. Let it whistle 1 time (4-5 minutes) and open the cooker after all steam is released (it might take 5-7 minutes). Add garam masala and coriander leaves as you serve.
HANDY TIPS:
Asafoetida has a very unique flavour, the recipe will still come out fine, even if you decide not to use it.
Always wait for the steam in pressure cooker to release by itself. This is a safety precaution as well as retains all flavour of the food.
