Sunday, January 17, 2010

Taikilo ambodo / dangar

Thaikilo and marvala paan are both wild greens. Tikilo resembles methi leaves which grows especially during rainy season and Marvala paan resembles alva paan which mysteriously grows on trees.
Both the greens can be prepped in similar way using the recipe below. I don't think these are available in the U.S which is sad, but I always get to these delicacies on my visit back home.
My mom makes this special dish, always sending a few people on a mission to get these two rarely found greens along with gud-gud alambo .

4 cups finely chopped taikilo or Marvala paan
1 cup rice
1/4 cup urad dal
12-16 red chillies

oil for deep frying
Rice flour for coating the ambodo/vada.

Soak rice for 2 hrs. Dry roast urad dal till light brown.
Grind rice, urad dal, red chillies and a coarse consistency with the minimum water required.Mix chopped greens.
Heat oil in a kadai. Make small flat balls from the greens mixture. Coat the ambodo/vada with rice flour and dep fry.

Surna koot

Yam about 3 cups, cut in small cubes
8 red chillies
1/2 cup coconut
1 tsps mustard seeds
1/4 tsp hing
1/2 tsp methi seeds
1 tsp oil

Heat oil in a kadai and add hing, red chillies, mustard seeds, methi seeds and roast till the mustard seeds splutter.Grind all the roasted ingredients with coconut, tamarind and salt to a fine paste.
Mix fried yam and oil in the ground masala,just before serving.

Karathe Kismuri

 There are two kinds to this kismuri. One being the basic mix of  grated coconut, onions, chillies, cilantro to the fried surn( yam), happol, karathe & sukkal sungat (dried shrimp) followed as kismuri 1 .
Masala kismuri
Second  kind being the ground masala  made with coconut & coriander seeds and red chillies; dry ground with tamarind. All  other ingredients & method remains the same.
The picture here shows ground masala kismuri.

1 bitter gourd ,finely sliced
oil to fry
2 green chillies, finely chopped
1/2 cup coconut
1 medium sized onion, finely chopped
2 tsp finely chopped coriander leaves
Add a tablespoon of salt to the bitter gourd peices and keep aside for 30 mins.
 After 30 mins, squeeze out as much liquid as you can and deep fry till dark brown and crisp. Keep aside.
 Mix together *coconut, *onions, *chopped green chillies, *coriander leaves and salt.
Just before serving add the fried bitter gourd and mix well.

The ingredients and method of preparation ( marked as *)remains the same for happola kismuri, vaingan gojju and batate gojju.