Val ki Sabzi

Val is popular ingredient in Gujarati cooking. Here i find this in the frozen section.

Frozen Val - 2 cups
Onion - 1/2 cup ,chopped
Green Chili -2 slit
Tomato -1/2 cup , chopped
Ginger Garlic paste -1/2 tsp
Curry Leaves - a few

Mustard -1/4 tsp
Turmeric - 1/4 tsp
Chili Pw - 1 tsp
Sugar -1/2 tsp
Salt to taste
Oil - 2 tbsp

  1. Heat oil and add mustard.
  2. When the pops add , ginger garlic , green chili  and onion.
  3. Cook till onion turns translucent and turmeric, chilli and sugar.
  4. Add tomato and cover and cook till it becomes mushy.
  5. Add val and add 1 cup of water ,cover and cook till well done.
  6. When val is done , add salt and simmer for few more minutes.
  7. Serve with rice or roti

Pomfret Pan fry

The silver or white pomfret, is a species  very popular in  South Asia. Silver pomfrets are usually silver/white in color, with few small scales. This fish is prized in the Indo-Pacific region for its taste. It is called pamplet in  North India. 

Pomfret - 2, scaled and cleaned

Chili Powder - 2 tbsp
Turmeric Power - 1/2 tsp
Black Pepper - 1 /2 tbsp
Coriander Powder - 1/2 tsp (optional)
Ginger Garlic Paste -1/2 tsp(optional)
Curry leaves - a few
Salt to taste

Cleaned the fish and make a few slits on both sides.

Mix everything well with little water and make a paste.
Apply the paste on the both sides of the fish and inside.
Marinate the  fish in the fridge for an hour the least .
Heat oil in a heavy bottom pan and place the fish.
Lower the flame to medium and cook one side for 4-5 min.
Flip and cook the other side for 4-5 min and serve .

Kublanga Manga Tenga Arcacha Curry /Ash gourd in coconut gravy

Kumbalnga is  also called ash gourd,white gourd, winter melon, white pumpkin, wax gourd, petha .

Ash gourd is a vine which is eaten as a vegetable. It is oblong in shape, can be around 1 to 2 metres in length, have a smooth or finely ribbed rind and a lightly yellow or greenish flesh. In North India, it is used to prepare a traditional sweet called Petha. In South India, it is used in various ways. Used   along with other vegetables in Sambhar, Avial ,Mor Curry etc.

Ash Gourd ,peeled and cubed -   2 Cups
Dry/Fresh  green mango   - 6- 7 pieces
Green Chili  - 4
Curry leaves - a sprig
Turmeric -1/4 tsp
Coconut - 1/4 cup ,grated
Cumin seeds -1/4 tsp
Whole red chilli - 2
Pearl Onions - 2
Mustard -1/t tsp
Coconut Oil - 1 tbsp

Step I
Grind coconut and cumin seeds to a little coarse paste.

Step II
Peel ,wash and cube the ash goud to 1/2 inch cubes.
Add a cup of water , mango ,salt ,turmeric ,green chili and few curry leaves.
Boil till fork tender and add the coconut paste and simmer for 3-4 minutes.

Step III
Heat oil and mustard seeds.
When it starts popping add onion , curry leaves and whole red chill.
When onion turns golden ,pour over the simmering curry.
And immediately remove from flame.

Serve with white rice.

PS : I have used the red chili in place of green chili.