Khatti Palak Stew

Chukkakura Ava Pulusu.

Katti palak / green sorrel leaves / ambat chuka / chukka kura is a green leafy vegetable that looks a lot like spinach but quite sour in taste. Here, the leaves are finely chopped and boiled in mustard sauce. The resulting stew is sour with heat from mustard seeds and red chiles.
Makes: around 3 Servings of Chukkakura Ava Pulusu.

Ingredients:

Katti Palak / Green Sorrel 1 1/2 Cups Packed
Besan / Gram Flour 1 tbsp
Tamarind Extract 1/2 tsp
Green Chiles 2
Whole Dried Red Chile 1 – 2
Mustard Seeds 1 tsp
Turmeric Powder a pinch
Salt to taste

Talimpu:

Urad Dal 1 tsp
Cumin Seeds 1 tsp
Mustard Seeds 1 tsp
Broken Red Chiles 4
Asafoetida a Pinch
Oil 2 tsps

Method of preparation:

Remove stems, wash and chop katti palak leaves.
Remove stems, wash and slice the green chiles.
Grind red chile and mustard seeds into fine powder using a spice blender.
Whisk together besan with half a cup of water without any lumps.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add malabar spinch, green chiles and salt.
When leaves wilt a bit, stir in besan mixture, tamarind extract, a cup of water and turmeric.
Bring to bubble and let it cook on medium flame for 2 – 5 minutes.
Finally mix in ground mustard seeds powder and remove from heat.
Serve katti palak stew with steamed rice and a dollop of ghee.
Notes: Make sure the green sorrel leaves are completely cooked before removing from heat.

Suggestions: If the besan still tastes raw, put the stew back on heat and let it bubble for 3 more minutes. If the leaves are not sour enough, squeeze a little bit of lemon juice or add more tamarind pulp.
Variations: You can also boil all the ingredients first and do the tempering last.
Other Names: Khatti Palak Stew, Chukkakura Ava Pulusu, Ambat Chuka Stew, Green Sorrel Leaves Stew.

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Eggplant Stew

Vankaya Pulusu.

Onion and tomato is cooked in tempered oil along with a blend of dals and spices. Baby eggplants are chopped and cooked in the tamarind sauce till the eggplants are soft. Finally the stew is garnished with cilantro and served with plain steamed rice.
Makes: around 4 Servings of Eggplant Stew.

Ingredients:

Baby Indian Eggplants 6 – 7
Onion 1
Tomato 2
Turmeric Powder a pinch
Tamarind 2 inch Sized Ball
Cilantro few Sprigs
Salt to taste
Oil 1 tsp

Talimpu:

Fenugreek Seeds a small Pinch
Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Broken Red Chiles 3
Curry Leaves 6
Asafoetida a big Pinch
Oil 1 tsp

Roast:

Chana Dal 1/2 tsp
Urad Dal 1/4 tsp
Coriander Seeds 1 tsp
Cumin Seeds 1/4 tsp
Whole Red Chiles 2 – 3
Oil 1/4 tsp

Method of preparation:

Heat oil in a pan, add all roasting ingredients in order and fry on medium heat till aromatic.
Or once the dal changes color, remove from heat and cool it to room temperature.
Grind all the roasted ingredients into smooth powder and keep aside.

Wash, remove stems and chop eggplant into big chunks.
Make sure eggplants are good and keep them soaking in water until required.
Peel and finely chop the onion.
Wash and finely chop the tomato.
Wash and finely chop cilantro.
Soak tamarind in quarter cup of hot water and extract all the thick pulp.

Heat a tsp of oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add onion.
When onion turns light golden color, add ground spice powder, turmeric powder and salt.
Then stir in tomatoes, tamarind pulp and eggplants.
Pour half a cup of water and cook covered for around 5 minutes.
Add more water if required and let the sauce bubble for 2 – 3 minutes.
Once the eggplant is soft, remove from heat.
Garnish with cilantro and serve eggplant stew with plain steamed rice.
Notes: Make sure eggplants are cooked properly before removing from heat.

Suggestions: If eggplants are not cooked inside, put them back on heat, add quarter cup of water or more and cook covered on medium low flame till done.
Variations: Checkout the eggplant tag for more eggplant / brinjal recipes. A mixture of green and purple eggplants is used in the recipe which can be easily replaced with other variety of eggplants.
Other Names: Vankaya Pulusu, Eggplant Stew.

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