Fresh Turmeric Pickle

Turmeric Pickle in Marathi

Yield: Approx 1/2 cup
Time: 15 to 20 minutes

Ingredients:
1/2 cup grated fresh Turmeric (Turmeric Roots) ( Tip 1)
10 to 12 Fenugreek seeds
6 to 6 green chilies or to taste
Juice of 1 lemon
1 tbsp grated ginger
3/4 to 1 tsp coarsely crushed mustard seeds
For Tempering: 1 tbsp oil, 1/2 tsp Mustard seeds, 1/2 tsp hing

Method:
1) In a small saucepan heat 1 tbsp oil. Fry fenugreek seeds until color turns to light brown. Remove seed from oil.
2) In that same oil, add mustard seeds and let them splutter. Add hing and transfer this Tadka to other bowl. let it cool down.
3) Finely chop green chilies. coarsely crush fried fenugreek seeds.
4) In a bowl, add grated turmeric, grated ginger, lemon juice, green chilies, salt, crushed mustard seeds, and crushed fenugreek seeds. Mix all nicely. Also add tadka to it and mix thoroughly.
You can serve this pickle immediately. Refrigerate after preparing. Pickle will stay fresh for 15 to 20 days in refrigerator.

Tips:
1) Peel the turmeric roots before grating.
2) According to your preference you can chop the turmeric finely, instead of grating. However, pickle made with grated turmeric brings out the flavors nicely.

हळदीचे लोणचे - Turmeric Pickle

Turmeric Pickle in English

१/२ कप लोणचे
वेळ: १५ ते २० मिनीटे

साहित्य:
१/२ कप किसलेली ओली हळद (कृती क्र. ३)
१० ते १२ मेथी दाणे
६ ते ७ हिरव्या मिरच्या
एका लिंबाचा रस
१ टेस्पून किसलेले आले
३/४ ते १ टिस्पून कुटलेली मोहोरी
फोडणीसाठी: १ टेस्पून तेल, १/२ टिस्पून मोहोरी, १/२ टिस्पून हिंग

कृती:
१) कढल्यात तेल गरम करावे. त्यात मेथी दाणे तळून घेऊन बाजूला काढावे.
२) त्याच तेलात मोहोरी घालून तडतडू द्यावी, हिंग घालून फोडणी तयार करावी. हि फोडणी दुसर्‍या एका भांड्यात ओतून गार होवू द्यावी.
३) ओली हळद स्वच्छ धुवून सोलावी व किसून घ्यावी. हिरव्या मिरच्या बारीक चिरून घ्याव्यात. तळलेले मेथी दाणे कुटून घ्यावे.
४) एका वाडग्यात किसलेली हळद, किसलेले आले, लिंबाचा रस, हिरव्या मिरच्या, मिठ, कुटलेली मोहोरी, कुटलेले मेथी दाणे असे सर्व एकत्र करावे. थंड केलेली फोडणी यामध्ये घालून निट मिक्स करावे.
हे लोणचे लगेच खायला घेतले तरी चालते. तसेच हवाबंद बरणीत १५ दिवस फ्रिजमध्ये सहज टिकते.

टीप:
१) जर किसलेले लोणचे नको असेल तर हळद सोलून बारीक तुकडे करावे. पण किसलेली हळद चांगली मिळून येते.

Labels:
Turmeric Pickle, Turmeric root pickle, olya Haladiche Lonche

Bhindi Stir Fry

Bhindi Stir fry in Marathi

Serves: 3 persons
Time: approx 35 mins

Ingredients:
1/2 kg Okra (lady finger, bhindi)
2 tbsp Oil
1/8 tsp Mustard seeds, 1/4 tsp Cumin seeds, pinch of Asafoetida, 1/4 tsp Turmeric powder, 1/2 tsp red chili powder, 2 curry leaves
2 to 3 tbsp freshly grated coconut
2 to 3 Kokum
Salt to taste
Pinch of sugar

Method:
1) Wash Okra thoroughly. Pat dry with kitchen towel. Cut off stems and slice into 1 cm round pieces.
2) Heat oil in a wok. Add mustard seeds and let them crackle. Then add cumin seeds, asafoetida, turmeric, red chili powder and curry leaves. Add cut okra and stir nicely.
3) Stir fry Okra over low heat. After couple of minutes Okra will become sticky. To remove this stickiness, add kokum and keep stirring.
4) Do not add salt beforehand. Okra tend to shrink after cooking and okra sabzi may become salty. Therefore, let the okra cook nicely.
5) Stir fry Okra, uncovered over low heat. Once it is almost done, add salt and pinch of sugar. Add fresh coconut when okra sabzi gets cooked completely.
Serve Bhindi stir fry with chapati.

Other recipes of Okra
Okra curry in Tamarind Juice
Crispy Bhendi
Bharwa Bhindi

Tips:
1) You can replace red chili powder by green chilies.
2) Chopped onion can be added in tempering according to your choice.
3) If you don't have Kokum, you can use 1 tbsp lemon juice or 2 to 3 pinches of Amchoor powder. Sour ingredient helps to remove the stickiness.
4) Use dry grated coconut instead of fresh coconut.
5) Do not cover the pan to cook the okra faster. The steam will make the okra sticky and very mushy.