Being versatile, they are made from a variety of vegetables, pulses and greens. It is just a method which can be replicated with an ingredient of choice
Herekai is again a very common vegetable in Karnataka. One of the most popular too. It is used in curries, chutney and even with Chicken and Mutton! Here is a vegetarian bassaaru.
Herekai/ Ridged Gourds 2 cubed
Toor Dal 1/2 cup
Dry Red chillies 3-4
Mustard seeds 1/2 teaspoon +1/2 teaspoon
Curry leaves 10+10
Hing 1+1 pinches
Salt
Oil 1 tbsp+1 tbsp
For the curry paste
Onion 1 small
Huli pudi/Sambar powder 1 tbsp (depending on the desired spice level)
coconut 3 tbsp
Jeera 1 teaspoon
Tamarind extract 1 teaspoon
Garlic 3 big cloves
Coriander 1/2 cup chopped
Method:
Combine toor dal and 3 cups of water in a pot and bring it to a boil. Once the dal has changed its colour, and almost half cooked add the cubed herekai. Reduce heat to medium and cook till the dal is al dente and the herekai is crisp-tender. Drain the cooked vegetable and dal mixture saving the stock.
Chop the onion and toast it on a hot skillet till the edges are charred. Set it aside to cool. In a blender combine all the ingredients for the curry paste along with the toasted onion and a tablespoon of cooked dal.
In another pot heat one tbsp of oil. Drop the mustard, curry leaves and hing. Once the spluttering stops add the curry paste. Add some of the stock if the curry paste is too thick. Cook the mixture till fragrant, about 20 minutes. Combine the reserved stock and bring it to a boil. Adjust salt and turn the heat off.
For the palya, the side dish, heat the remaining oil in a skillet. Drop the mustard seeds, hing, curry leaves and dry chillies. Once fragrant add the well drained vegetable and dal mixture. Mix through but gently taking care not to break the dal. Garnish with fresh coriander and serve hot with rice and wedges of lime.
1 comment:
I am all happy when bassaru is on menu..two-in-one palya saaru jote jote aguthe. Palyada yochane taptu..looks yumm on the plate Smita.. :)
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