CookBnB

When I reached my vendor, I had the choice to take the beans and red spinach, but there was this one item, which had been at the corner of my eye for a long time but probably it never looked so appetising, and that's why I had never bought and cooked it.

It's Gowar beans. Fresh light green, but I don't know why it always seemed to me, that it would taste very bland. Though for quite a long time now, I have been liking the beans, which I buy every week. For that matter, even I had Amaranthus or Choulai, this week.

And since this was now the only item probably which I had not cooked, I decided to strike it off from the "not-cooked-yet" list.

I asked her how to cook and she told me to put Chilli and coconut, and then she proceeded to show me how to peel off the side of the gowar-bean, which has some thread like thing. To break the beans in small parts and then peel the thread off.

It seemed very easy to me, and that's why I did not ask her to let me try once and then tell me, if I was on error anywhere; there were no customers at that time and she could have easily demonstrated that to me.

I decided to immediately get to the task and started peeling off the Gowar, and to my surprise I was not being able to get that thread off, so it was no point breaking the beans by hand, I would have chopped them by knife also and it would have been much faster, but I decided to proceed ahead, because some day I would have to learn how to do it properly and only the practice makes the man perfect.

It took me a while to break them and since I ahd not cooked vegetables for a long time by marinating them, I went ahead and put the Gowar for marinating by mixing salt, chilli, turmeric and coriander powder. I also added half a lemon to it.

I kept it just little more than 90 minutes on marination and then started to cook. Gowar had mellowed due to marination and the salt had lead to the expulsion of water and thus I guessed, I would not have to add water to it.

I did not had Chilli, cooked the onions on slow flame for just a little while and they were still quite white, and added the marinated Gowar to it, stirred them and covered the Kadhai with lid and put the flame on slow.

Nice aroma started coming off and after a while I added the Subji-Masala and stirred them again and left it to cook on slow flame.

Then added the chopped tomatoes and again let them cook on slow flame. Thugh I cooked the Gowar for a longer period comparatively to other vegetables, it was on very low flame, and also I did not know how it would fare, more so since I was not able to peelof the side thread.

In the end, though I did not had to add any water and it turned out just right.

It was “Bhindi-Teen-Pyaaza” today. It did not have chilli, ginger and garlic and had 3 medium to small onions in it. It was bought again from the oval farmer-lady vendor. They costed Rs.2 each and there were 10 of them.

I first out onions and then just after a while added the Bhindi also to it.

Bhindi were amazingly soft and fresh and felt like they would melt in the mouth, which later they did indeed.

I had cut couple of tomatoes, finely chopped to add them to Bhindi, but then it looked so amazing, as shown in the pic that I decided against doing it.

It was amazing to say the least. Added the Subji Masala to it and all the while it was cooked on low flame.

I did not know at first how to peel the banana, in fact currently I am having trouble spelling it also. At first I thought may be the peeler, but the second instant, it was automatically rejected by mind, probably because I had the knife in my hand and then I started peeling it with knife, slicing through gently, because I did not know how thick the peel was, but I was just bang right and then I carried on.

At first I thought that I would make it Garlic heavy, that is putting in a larger proportion of Garlic, compared to average portions of Onions and Ginger; this was spaced out because it was the last bulb I was having, from which there were couple of cloves already being used. But then as I started to remove the cloves, I realised that with the current weather, with humidity still hanging on, I should not make it too heavy and kept the rest of the bulb away, after putting in about 7-8 cloves. The piece of Ginger was just about average like any other day.

Next came the decision to how to chop Onions, fine or coarse through the Y-axis? Well, for today I ahve chosen the later option because I already chopped the Bananas (Why it is so difficult to spell this word?), and so there has to be something complimenting it, larger in size.

Also, to make things different, I am putting the Onions on ultra-low flame, getting them fried very slowly (As it is I do not have any hurry) and the aroma is coming out of it, which usually does not happen when I use the high flame. There is sweet aroma of Ginger also, probably that's why it is used in confectionery and sweets. Revelation?

I had little of about 9 tiny Chilli left from what the lady vendor gave me as FOC, so it is green Chilli light, but I could always add Red Chilli powder to spice it up (which I always do).

I have not fried anything on high flame, right from Ginger to Onions, as I believe that they would have plenty of town to mellow down and cook, as I add the next item. So Ginger, then Garlic and then Onion and as the Onion was just about turning light brown, I have added the bananas and stirred them a bit. Even the Bananas on the same low flame and there is a nice aroma which is coming out now.

Would use the regular Subji Masala, instead of Sambhar Masala. I have been using it for past couple of days and now craving for the simple and original Masala. And then of course, nothing is complete without Tomato (at least for me), so I am going to add it after I have added the spices to the mix.

After a little while on the stove, I have stirred the entire vegetable mix and have covered with the lid, the plan is to auto-cook the banana, so that I do not have to add water.

Since I do not use filter water, adding it hijacks the original taste of vegetables and spices mix. Since it is still on the low flame, and stickiness of Banana is gone, I believe in about 10 odd minutes, it should get cooked.

For the second round, it would have some added natural moisture as spills over from Tomato and both should suffice.

The banana started to stick to the Kadhai after a while, and I just added a couple of spoons of water and stirred and then again put the lid back, this should probably do, and then later I would add tomatoes and spices at the very end.

This is today's secret sauce, adding spices at the very end and salt at the last.

I had to add water, just again a little bit at the end also, because in spite of the tomato, the bananas were sticking to the vessel. Have added just a little more salt than the usual, because inherently Bananas are so bland.

It looks like it has turned out just ok!

In the morning today, I was not inclined to move out of the deck because I caught a sense of flow and had lot to study, besides that I already have daal or pulses left uncooked of yesterday evening, which meant nothing to cook.

But after having studied for a hour or so, I just decided to venture out because it was not quite humid in the morning and I thought may be I should not break this discipline of cooking.

My regular lady farmer vendor was there and today she had Red Spinach, along with Chawli.

I did not even know it was Chawli, only when I asked her, that I came to know. I was on the Red Spinach but the leaves bore too many holes, as it happens usually in rains.

The Chawli looked tempting, because it was fresh and green and without any insects bore holes.

I asked her how to cook it and pat came the usual reply, put onions and coconut. She also told me to finely chop the leaves.

The leaves are distinct from spinach and bit coarse and thick I suppose. They are a tad difficult to chop, may be because of something in the leaves. a bit rubbery.

I took two onions and did not fry them light brown, just for about 4-5 odd minutes on low flame. The idea was to get them cooked along with the leaves and also to leave sufficient oil for the Chawli. I did not know how much it would take for them to cook properly. As it is I use less oil.

Unlike spinach, it just did not melt but kind of mellowed down and became soft. I cooked it like that for a while and then added my regular spices. Again cooked for a while and then added tomatoes. It was on very low flame and Evey now and then the breeze was extinguishing the gas fire.

In the end it was really awesome.

After the pumpkin, the Bhindi, I completed a hat trick where I was really satisfied with what I managed to produce.

Almost half of it is left for tomorrow as side vegetable.

So far this year I have failed to cook, Bhindi-Do-Pyaaza primarily due to limited tools I have on disposal and also that I use very small amount of oil.

Today, so far as the Bhindi is cooking, I have not yet added water to it, it is still on low flame and looked like by the time I am done with rice, it would be also decent enough to cook.

Kind of Bhindi-Do-Pyaaza, since I have added couple of small potatoes and three tomatoes, and dominant spice is Sambhar Masala.

Yes again...

Btw, last night's pumpkin came out amazing and I had a bit of it for breakfast and lunch also today.

Same lady had again Pumpkin today, but I decided to have Bhindi today.

Just checked it, looks like nice.

I bought the Bhindi from my regular Mrs.Farmer and she gave me a bunch of local tiny chilli also, but I have not used it with Bhindi today.

The current long and light green chilli have a lot of seeds in them and I make it a point to remove all of them. Else they become dominant, dwarfing Jeera and Raai.

Today bought a slice of "Red Pumpkin" from one of the farmer saleswoman at market, what is called in Hindi, "Kohda or Kumhda".

Did not cook at afternoon because of work, but could not resist till tomorrow and it is cooking now.

I asked the lady, how to cook it and there it goes the usual advice to put onion and coconut. In last 14 months, I have never put coconut in any of my vegetables. She also told me to remove the skin and throw off the seeds.

When I started peeling the skin, it was very hard and I glad did it.

I am not sure how it is going to turn out, specially since I use very little oil.

I first lightly fried, onion, ginger,garlic,green chilli with little bit of mustard and jeera. Then put tomatoes and a little while later put the three musketeers - "Red chilli,Turmeric and Coriander powder".

Let it cook for a while and then added the chopped pumpkin and potatoes. I chopped potatoes thinner than pumpkin, to stand them out.

After a while, I have added the Sambhar powder instead of usual curry masala.

Just to be sure it cooks well, added a bit of water and have put it on full flat.e, along side the rice.

Aroma coming is amazing and it is dominated by pumpkin rather than the masala, and this is the best part of buying vegetables from the local farmers.

They are so pure and fresh that they dominate the entire vegetable dish, the way it should be.

I have been using Sabji Masala of Everest since long time now. In fact, unless I am not experimenting, I use spices of Everest brand only.

This has nothing to do with Mr.Amitabh Bachchan being the brand ambassador, most of the homes which I have been in the past, including those of my relatives and close relatives, vouch by it’s masalas.

The thing which I found today is, the new 10gms pack of Sabji Masala launched recently (at least I have seen it for the first time) which currently retails at Rs.5 is slightly cheaper than the 50gms pack which I usually buy, which retails at Rs.28.

Grammage being similar, one can have 50gms of sabji masala for only Rs.25, if it is bought in sachets, than the small card-board carton.

Of course for bigger families, or even for single people like me, buying sachet is not a good option, but besides for saving Rs.3 on every 50gms, there are other consideration also (in my favour)

Freshness works in my favour, since I do not store the Masalas in any container, and just wrap the poly pack with rubber band and keep it in the refrigerator.

With sachet, I can just open a new sachet, every few days and thus I would have fresher content available, compared to opening a larger 50gms pack.

After almost a year of cooking with refined sunflower oil, usually of Gemini brand; switched to Mustard oil today.

I was not looking for any specific brand, since I did not have much idea of current favourite brands in mustard oil category. When I was a kid, and almost till I left my home for college, the mustard oil which we used was bought loose.

Things changed in past few years or so, though I do not exaclty remember when, but seems like packaged mustard oil is now available for at least past decade or so.

The shop to which I went, immediately offered me “Ruchi Soya Refined Mustard Oil”, I had asked for a half litre mustard oil pack.

I have been familiar with the famous house of brands of Ruchi, specifically due to their “Nutrela” soya chunks (which I had been searching for a couple of days back here at Arambol.

Though the price seemed on a higher side at Rs.75/500 ml, compared to what I had seen once for Gemini brand which was Rs.65/ 500 mil; I decided to go for it since the shopkeeper offered immediately Rs.5 discount on the bottle. Also, I did not want to go elsewhere for just Rs.5.

So today is my first dish cooking with mustard oil, here at Arambol.