Lauki Do Pyaza (Bottle Gourd Curry)

          Any veggie cooked in a Do Pyaza style comes out really superb and delicious. Today I prepared with lauki (bottle gourd). It is an amazing recipe with lots of onion, hence the name - Do Pyaza. Make it a bit spicy and chatpata to be relished as a side dish with any form of rice or Indian bread. So check out the step by step pictorial recipe to prepare it.

• 1 small & tender lauki (bottlegourd)
• 2-3 tbsp. oil
• 1" cinnamon stick
• 2-3 cardamoms
• 4-5 cloves
• 1-2 bay leaves
• 1 tsp. cumin seeds
• 1 mace
• 1 onion, ground to a paste
• 1 onion, chopped
• 1 onion, cubed
• 1 tsp. ginger-garlic paste
• 1-2 tbsp. cashew paste
• 2 tbsp. yoghurt
• 1 tbsp. coriander-cumin powder
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 2-3 green chilies
• 1 tsp. garam masala powder
• salt to taste
• 1 tsp. ghee
• 2 tbsp. fried onions
• handful of coriander leaves, chopped

          In a bowl, mix together the onion paste, ginger-garlic paste, turmeric powder, coriander-cumin powder and red chili powder. Keep aside.

          Heat oil in a pan and temper with bay leaves, cinnamon, cardamoms, cloves, mace and cumin seeds. Sauté for a few seconds.

          Then add the chopped onion and sauté till they turn light brown. Now add the spice paste and fry on a medium flame till the oil separates.
  
          Add the chopped lauki and salt. Mix well and cook, covered for 2 minutes. Add 1 cup water and simmer till the veggie turns soft and the gravy reduces.

          Add the cashew paste, yoghurt and cubed onions. Simmer further for a minute. When done, add the garam masala, green chilies, ghee, coriander leaves and fried onions.

          Combine everything well and switch off the flame. Let it remain covered for 5 minutes and then serve as a side dish with either rice or chapattis.

                   Heat oil & temper with bay leaves, cinnamon, cardamoms, cloves, mace 
                   and cumin seeds. Sauté for a few seconds.

                                Add chopped onion & sauté till they turn light brown.
  

                               Add spice paste & fry on a medium flame till oil separates.
  

                          Add chopped lauki & salt. Mix well & cook, covered for 2 minutes. 

                        Add 1 cup water & simmer till veggie turns soft & gravy reduces.

                          Add cashew paste, yoghurt & cubed onions. Simmer for a minute. 

                    Add garam masala, green chilies, ghee, coriander leaves & fried onions.

                               Serve as a side dish with either rice or chapattis.

Banana Stem Do Pyaza

           Banana stem has a number of essential nutrients, health benefits, is good for weight loss and helps in lowering high blood pressure. Besides, it also contains fibre, potassium  and vitamin B6. This wonder stem can be turned into many delicious recipes. 

          One of them happens to be Do Pyaza style. You will simply love this thick gravy which can be enjoyed with plain steamed rice, pulao, naan, tandoori roti or just plain chapati. So check out the step by step pictorial recipe to prepare it.

• 1 Banana stem, 5-6" long
• 3 tbsp. mustard oil
• 1 potato, cubed
• 2 bay leaves
• 1" cinnamon stick
• 2-3 green cardamoms
• 4-5 cloves
• 1 mace
• 1 onion, chopped
• 1 onion, sliced
• 1 onion, cubed
• 1" ginger, sliced
• 4-5 garlic cloves
• 2 green chilies
• 1 tomato, chopped
• 1-2 tbsp. cashew paste
• 2 tbsp. yoghurt
• salt to taste
• 1 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. sugar
• 1 tsp. garam masala powder
• 1 tsp. ghee
• 2 tbsp. fried onions

          Remove the outer covering of the banana stem and cut into cubes, simultaneously removing the fibrous threads. Pressure cook with sufficient water, salt and 1/2 tsp. turmeric powder for 5-6 whistles. 

          Heat oil in a pan and fry the potatoes till light brown in colour. Drain and keep aside. Grind 1 sliced onion, ginger, garlic and green chilies into a paste. Keep aside.

          Temper the same oil with bay leaves, cinnamon, cardamoms, cloves and mace. Add the chopped onion and fry till light brown. Now add the ground onion paste and saute till the oil separates. 

          Add all the dry spices (except garam masala) along with a sprinkle of some water and continue to fry on a medium flame till the oil separates.

          Then add the boiled and drained banana stem, tomatoes, fried potatoes, the onion cubes and 3/4 cup water. Cover and simmer for 2-3 minutes.

          Add the cashew paste. Mix well and add 1 cup water. Simmer further for 2 minutes. When done, add the garam masala powder, ghee and the fried onions. 

          Mix well and switch off the flame. Cover and let it stand for 5 minutes. Serve with plain steamed rice, pulao, naan, tandoori roti, poori or just plain chapati.

                        Remove the outer covering of the banana stem & cut into cubes, 
                        simultaneously removing the fibrous threads. 

                        Pressure cook with sufficient water, salt & 1/2 tsp. turmeric powder 
                        for 5-6 whistles. 

                                Heat oil & fry potatoes till light brown in colour. 

                     Temper same oil with bay leaves, cinnamon, cardamoms, cloves & mace.
                        

                                Add chopped onion & fry till light brown. 

                                Add ground onion paste & saute till oil separates. 

                   Add all dry spices (except garam masala) & a sprinkle of some water & fry 
                   on a medium flame till oil separates.

                                Then add boiled & drained banana stem, 

                        tomatoes, fried potatoes, onion cubes & 3/4 cup water. Cover &
                        simmer for 2-3 minutes.

                                Add cashew paste. 

                                 Mix well.

                               Add 1 cup water & simmer further for 2 minutes. 

                              When done, add garam masala powder, ghee & fried onions. 

                     Serve with plain steamed rice, pulao, naan, tandoori roti, poori or just
                     plain chapati.

Squasher Do Pyaza (Chow Chow / Chayote Curry - Bengali Style)

          Chow-chow / Chayote or Squash as it is known in Bengali is generally considered good for the tummy as it has a cooling effect. It can be prepared in many ways - into a thin gravy or a thicker curry. Vadi / lentil dumplings and prawns can be added for the veg. & non-veg version. 

          Today I prepared a slightly richer version of the curry I usually make. It has lots of onion as the name denotes and can be relished both with rice or chapatti. So check out the step by step pictorial recipe to prepare it.

• 2 squash (chow-chow), cubed
• 2-3 tbsp. mustard oil
• 1" cinnamon stick
• 2-3 green cardamoms
• 4-5 cloves
• 1-2 bay leaves
• 1 onion, chopped
• 1 onion, sliced
• 1 tomato, chopped
• 1 tbsp. ginger-garlic paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• 1/2 tsp. garam masala powder
• 1 tsp; sugar
• 1 tsp. ghee
• 1 tsp. coriander leaves

          Heat oil in a pan and temper with the bay leaves, cinnamon, cardamoms and cloves. Sauté for a few seconds. Add the chopped onions and sugar. Stir fry till light brown.

          Add the tomatoes. Cover and cook on a medium flame till it s mashed. Add the ginger-garlic paste and continue to fry for a minute or till the raw smell is gone.

          Add all the dry spices (except garam masala and salt) and sauté till it is well incorporated. Now add the chopped chow-chow and the sliced onion.

          Mix well and cook, covered for 4-5 minutes. Add 1 cup water and salt. Cover and simmer till the veggie is soft and the gravy thickens slightly. 

          When done, add the garam masala and ghee. Toss well and serve, garnished with coriander leaves.

                         Heat oil & temper with bay leaves, cinnamon, cardamom & cloves. 

                                  Add chopped onions & sugar. Stir fry till light brown.

                           Add tomatoes. Cover & cook on a medium flame till it is mashed. 

                                  Add ginger-garlic paste & continue to fry for a minute.

                               Add all dry spices (except garam masala & salt) & sauté well.                                             

                                 Add chopped chow-chow & sliced onion.

                                 Mix well & cook, covered for 4-5 minutes. 

                     Add 1 cup water & salt. Cover & simmer till soft & the gravy thickens.

                                 When done, add garam masala & ghee. Toss well.

                                  Serve, garnished with coriander leaves.

Kathal Do Pyaza (Green Jackfruit Curry)

         Green Jackfruit is a delicacy and enjoyed as a curry among many of us. But today I would like to share a curry made with this exotic fruit. It is called 'Kathal Do Pyaza'. It is prepared with lots of onion (hence the name) and other spices. 

          Prepared dry, it can be relished as a side dish with rice or chapatti. It is prepared very much the same way as mutton. So it can be termed as a vegetarian's mutton curry. So check out the step by step pictorial recipe to prepare it.    

• 1/2 of  a medium kathal (raw / green jackfruit), peeled and boiled
• 3-4 tbsp. oil
• 1 tsp. cumin seeds
• 1-2 bay leaves
• 1" cinnamon stick
• 2-3 green cardamoms
• 5-6 cloves
• 1/4 tsp. asafoetida
• 1 large onion, chopped
• 1 large onion, cut into big chunks
• 1 tsp. ginger-garlic paste
• puree of 1 tomato
• 1 tomato, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tsp. roasted cumin-coriander powder
• 1/2 tsp. garam masala powder
• 1 tbsp. yoghurt 
• 1 tsp. kasuri methi, (dry fenugreek leaves), crushed
• coriander leaves / mint leaves to garnish

          Heat 2 tbsp. oil in a pan and shallow fry the kathal pieces till light brown. Drain and keep aside. 

          Heat the remaining oil and temper with cumin seeds, cardamoms, cinnamon, cloves and bay leaves.

          After it stops crackling, add the asafoetida and the onions. Sauté till it turns light brown in colour. 

          Now add the ginger-garlic paste, turmeric powder, red chili powder, coriander-cumin powder and garam masala powder mixed with 1/2 cup water.

         Sauté till the oil separates. Add the tomato puree and continue to fry on low flame till well combined and dry.

          Now add the fried jackfruit, salt, onion cut into big chunks and the chopped tomato. Mix well. Add 1 cup water and simmer, covered on low flame for 2-3 minutes.

          Add the yoghurt and kasuri methi and Cook further for a minute or two. When done, serve, garnished with coriander leaves.

                    Shallow fry kathal pieces in 2 tbsp. oil till light brown in colour. Drain
                    & keep aside.

                     Heat remaining oil & temper with bay leaves, cumin seeds, cardamom,
                     cinnamon & cloves.

                                 Add asafoetida & onion. Sauté till lightly browned.

                 Add ginger-garlic paste, turmeric powder, red chili powder, coriander-cumin 
                  powder & garam masala powder mixed with some water. Sauté till oil separates.

                                 Add tomato puree & continue to fry till dry.

                                Add the fried jackfruit, onion, tomatoes and salt.

                        Add 1 cup water & simmer, covered on low flame for 2-3 minutes.

                         Add yoghurt & kasuri methi. Continue to cook for a minute or two.

                               Serve, garnished with coriander leaves / mint leaves.