What do you do when you realize, after pledging to stay true to the recipe, that it calls for deep frying?
A. Chicken out
B. Compromise: Don’t fry at all – use the vegetable directly/ bake it and then proceed with the recipe
C. Stick to the recipe in the interests of authenticity.
From the above multiple choices, I chose C.
The recipe is from The Pleasures of Kashmiri Cookery by Anu Wakhlu (Hind Pocket Books, 1995). The dish is called Parim Al Roganjosh (Red Pumpkin in Roganjosh Style). I didn’t change a thing. The introduction to the book says the oil traditionally used is mustard but that refined oil is also used now – I used one which was a mix of sunflower and rice bran.
Red Pumpkin – 500 gm
Oil - for deep frying + 2 tbsp
Beaten curd/yoghurt – 1 tbsp
Aniseed/Saunf powder – 1 tbsp
Ginger Powder (Sonthi) – ½ tbsp
Salt to taste
Red Chilli Powder – 1 tbsp
Cloves – 2
Asafoetida water – 3-4 drops
Water – 1 cup
Oil – 2 tbsp
Peel the pumpkin and cut into pieces.
Heat the oil in a frying pan and deep fry the pumpkin to golden brown (actually, mine stayed a golden yellow).
In another pan, heat 2 tbsp of oil.
Add the asafetida water and let it fry. (Careful, it splutters and sizzles like crazy.)
Add the pumpkin pieces and fry well.
Add the chilli powder and 1 tbsp of beaten curd and mix well till a red colour appears.
Add the other spices and mix well.
Add 1 cup of water and cover the pan.
Simmer for about 20 minutes till the vegetable is cooked and the gravy thick.
This resulted in a mild curry.
Sig of Live to Eat has tagged me for this meme. I wish my life was as full of travel as hers, or my meme as delightful, but here goes:
4 Places I’ve lived
4 jobs I’ve (NEVER) had
Food & travel writer
Gazillionaire rich witch
4 favorite places I’ve holidayed
Matheran, Maharashtra – For the memories, the serenity in our resort, and the reservoir nearby
The UK - For its countryside
The US – for New York, for Las Vegas
Goa - For many of its quiet, isolated forts and churches
4 favorite foods
Now this is tough!
The ‘stir-fried bean sheet with vegetables/shrimp’ that I get at a Chinese restaurant down the road
Semiya payasam (Vermicelli in sweetened milk)
Jeedipappu paakam (Cashew-jaggery brittle)
Chikkudukaya koora (Hyacinth beans stir-fried), the way grandmothers/cook at home make it
4 places I’d rather be
In a home office
In a more ergonomic chair than the one I’m sitting in now
In a serene country cottage with vistas of rolling meadows
Travelling all over the world
4 bloggers I'd like to tag
Musical of Musical’s Kitchen
Sharmi of Neivedyam
Sunita of Sunita’s World
Jyotsna of Curry Bazaar
Red Pumpkin Kashmiri Roganjosh Meme Humour