Kaddu Ka Dalcha with Tuvar Dal (Bottlegourd Cooked with Pigeon Pea Lentil - Hyderabadi Cuisine)

 

         This is a traditional Hyderabadi cuisine where I have cooked Bottle Gourd with tuvar dal (split pigeon pea lentil) called "Kaddu Ka Dalcha." Kaddu means Lauki / Bottle Gourd in the local lingo. There are many versions to it. It is also cooked with Chana Dal (Bengal Gram Lentil).

          So today I have cooked with Tuvar Dal in a gravy form to be relished with steamed rice, plain biryani or Jeera Rice. It is cooked in the same way as Mutton Dalcha, minus the mutton, eggplants and potatoes.

           A tempering of mustard seeds, dry red chilly and curry leaves in ghee is poured over the cooked Dalcha and served, garnished with coriander leaves. So check out the step by step pictorial recipe to prepare it.

• 1/2 cup Tuvar dal (pigeon pea lentil), soaked for 30 minutes
• 1/2 of a medium bottle gourd, chopped into big pieces
• 2 tbsp. oil
• 1 tsp. cumin seeds / Shahjeera
• 2 green cardamoms
• 4 cloves
• 1" cinnamon stick
• 2 bay leaves
• 3 dry red chilies
• 1 onion, chopped
• 1 tbsp. ginger-garlic paste
• 1 tbsp. roasted coriander-cumin powder
• 1/2 tsp. turmeric powder
• 1 tsp. garam masala powder
• 1 tbsp. red chili powder
• 1 tomato, chopped
• salt to taste 
• 1 tsp. tamarind paste mixed with 1/2 cup water
• 1 tbsp. ghee
• 1 tsp. mustard seeds
• 1 sprig curry leaves
• 1 tbsp. coriander leaves to garnish

          Pressure cook the dal in 1 & 1/2 cups water for 4-5 whistles. Whisk and keep aside. Pressure cook the chopped bottle gourd in required quantity of water for 2 whistles. Keep aside.

          Heat oil in a pan and temper with bay leaves, 2 dry red chilies, cardamoms, cinnamon, cloves and cumin seeds. After it stops crackling, add the onion and sauté till light brown.

          Now add the ginger-garlic paste and all the dry spices mixed with 1/4 cup water. Sauté till the oil separates.

          Add the chopped tomato and continue to sauté till they are mashed. Add the boiled dal, boiled bottle gourd and tamarind water.

          Simmer on a low flame for 2-3 minutes. Check the consistency. Add more water if the gravy is to be had with rice.
      
          Heat ghee and temper with mustard seeds and remaining red chili. After it stops spluttering, add the curry leaves and switch off the flame. 

          Pour this tempering over the prepared Dalcha. Garnish with coriander leaves. Serve with jeera rice, plain biryani or hot steamed rice.

                                 Pressure cook the dal in 1 & 1/2 cups water for 4-5 whistles. 

                                 Whisk and keep aside. 

                             Pressure cook the chopped bottle gourd in required quantity of 

                             water for 2 whistles. Keep aside.

                          Heat oil & temper with bay leaves, 2 dry red chilies, cardamoms, 

                          cinnamon, cloves and cumin seeds.

                              After it stops crackling, add the onion and sauté till light brown.

                              Add ginger-garlic paste & all the dry spices mixed with 1/4 cup 

                              water. Sauté till the oil separates.

                           Add the chopped tomato & continue to sauté till they are mashed. 

                                Add the boiled dal, boiled bottle gourd and tamarind water.

                         Simmer on a low flame for 2-3 minutes. Check the consistency. Add 

                         more water if the gravy is to be had with rice.
      

                         Heat ghee & temper with mustard seeds and remaining red chili. After 

                         it stops spluttering, add the curry leaves and switch off the flame. 

                        Pour this tempering over the Dalcha & garnish with coriander leaves. 

                      Serve with jeera rice, plain biryani or hot steamed rice.

Bagara Mutton Baingan

          Bagara Baingan  is a signature dish of Hyderabad and is generally served with Dum Biryani. It also goes well with naan or tandoori roti. So here I combined two recipes - mutton curry and bagara baingan to come up with this fusion combo. The end result was super yummy - spicy and tangy curry. Just perfect for a weekend lunch. It is also a great party recipe and just the right one for the Eid festival. So do give it a try by checking a quick step by step pictorial recipe to prepare it.

Mutton Curry - 

• 400-500 gms. mutton, boneless / with bones
• 1 tsp. ginger-garlic paste
• 3 tbsp. red chili powder
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tbsp. salt
• 1 tsp. coriander powder
• 1 tsp. lemon juice
• 1 tbsp. oil

Bagara Baingan - 

• 6 baby eggplants, washed, drained & slit
• 3 tbsp. oil
• 2 tbsp. peanuts
• 1 tbsp. sesame seeds
• 2 tbsp. fresh grated coconut
• 1 tbsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 2 onion, sliced
• 1-2 sprigs curry leaves
• 1 tsp. ginger-garlic paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. tamarind paste mixed with 1/2 cup water
• 1 tsp. coriander leaves, chopped

Mutton Curry - 

          Marinate the mutton with all the mentioned ingredients (except oil) for 2-3 hours (preferably overnight).

          Heat oil in a pan and sauté the mutton on high flame for 4-5 minutes. Then cover and cook on a low to medium flame till the moisture has all been absorbed.

          Add 1/2 cup water and pressure cook for 15-20 minutes on a low flame after the first whistle. Keep aside.



Bagara Baingan - 


          Wipe the eggplants well and keep aside. Heat 1 tbsp. oil and fry them till light brown. Drain and keep aside.

          Dry roast the coconut, sesame seeds and peanuts till golden in colour. Cool and grind into a paste by adding some water. Keep aside.

          Heat remaining oil and sauté the onion till light brown. Add the ginger-garlic paste, turmeric powder, red chili powder, coriander powder and cumin powder mixed with a little water. 

          Sauté till the oil separates.  Add the ground coconut paste and curry leaves. Fry on low flame till well combined.

          Now add the cooked mutton, fried eggplants and salt. Mix everything well. Cover and simmer on a medium flame for 4-5 minutes or till the eggplants are completely cooked.                    
          

          Add the tamarind water and simmer further for 2 minutes. When done, switch off the flame & garnish with coriander leaves. Enjoy with biryani, jeera rice, pulao, naan or tandoori roti.

                 Marinate mutton with all ingredients (except oil) for 2-3 hours / overnight.

                                  Heat oil & sauté mutton on high flame for 4-5 minutes. 

                        Cover & cook on low to med. flame till moisture has been absorbed.

                                 Add 1/2 cup water .....

                          Pressure cook for 15-20 minutes on a low flame after first whistle. 

                                 6 baby eggplants, washed, drained & slit

                                 Heat 1 tbsp. oil & fry them till light brown. 

                                 Drain and keep aside.

                                 Heat remaining oil & sauté onion till light brown. 

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

                                  Add ground coconut paste & curry leaves. 

                                  Stir fry till well combined.

                   Add cooked mutton, fried eggplants & salt. Mix everything well. Cover
                   & simmer on med flame for 4-5 min or till eggplants are cooked.

                                Add tamarind water & simmer further for 2 minutes.

                            When done, switch off flame & garnish with coriander leaves. 

                               Enjoy with biryani, jeera rice, pulao, naan or tandoori roti.

Smoked Mutton Dum Biryani

          Biryani is universally popular. Besides, mutton is a powerhouse of protein and iron and is absolutely necessary for our body. It is recommended for moderate consumption. So cook up this extremely flavorful smoked one-pot delicacy for your next party and serve along with just a simple raita as accompaniment. 

• 600 gms. mutton with bones 
• salt to taste
• 1 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tsp. garam masala powder
• 1-2 tsp. lime juice
• 1 cup yoghurt
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 2 tbsp. ghee
• 2 tbsp. oil
• 1 cup rice, soaked for an hour 
• 2 green chilies, chopped
• 2 tbsp. chopped coriander leaves
• 2 tbsp. chopped mint leaves
• 2-3 tbsp. fried onions
• 8-10 roasted cashew nuts
• pinch of saffron soaked in 2-3 tbsp. milk
• 1 tsp. rose / kewra water
• 1 small coal + 1 tsp. ghee

           Marinate mutton with salt, turmeric powder, red chili powder, garam masala powder and lime juice for an hour. 

          Marinate again with yoghurt, coriander powder and cumin powder for another hour. Cook the rice till it is 3/4 done. Drain and keep aside.

          Heat oil and ghee in a pan / kadai. Transfer the marinated mutton and cook, covered for 8-10 minutes on a low flame. Then pressure cook for 15-20 minutes on a low flame after the first whistle. 

          In a handi / saucepan layer the rice. Then arrange the cooked mutton pieces. Garnish with the chopped coriander leaves, mint leaves, fried onion, green chilies, cashew nuts, a ladleful of the mutton gravy, saffron milk and rose water.

          Cover with a tight lid and cook on dum on a low flame for 10-12 minutes. Let it remain covered for 10 minutes more. 

          For the smoked flavor - place a foil / small steel container in the centre and place a live charcoal in it. Drizzle the ghee over it and close with a lid for 2 minutes. 

          Remove the lid and discard the coal. Transfer the contents to a serving plate and serve with raita for a weekend lunch or for a party.

Chatpata Tindora Ka Salan - Hyderabadi Style

          This recipe is almost similar to Mirchi Ka Salan and Bagara Baingan, two other Hyderabadi delicacies which has almost the same spices. The dominant ones are coconut, sesame seeds and peanuts. The gravy is extremely delicious and has a spicy and tangy flavour. 

          It is very much relished with plain biryani, pulao and jeera rice. In fact they go extremely well with any form of rice and Indian bread. So check out the step by step pictorial recipe to prepare my version of this recipe.

          I came across this recipe from one of the TV cookery shows and thought of giving it a try. I had no idea that you can dish out so many varieties of recipes with it. 

         After the stuffed version and stir fry, here is the Hyderabadi style salan gravy which surprisingly turned out very chatpata and delectable. 

         I enjoyed it very much with hot steamed rice. So do go ahead and prepare this dish for your family and friends.

• 250-300 gms. 
• Tindora (Ivy Gourd)

Dry roast & grind -

• 1 tbsp. coriander seeds
• 1 tbsp. urad dal (split black gram lentil)
• 2 tsp. garlic, chopped
• 1 tsp. cumin seeds
• 1 tbsp. sesame seeds
• 2 tbsp. fresh grated coconut
• 1 tbsp. roasted peanuts
• 1 tbsp. roasted chana dal (Bengal Gram lentil)
• 5-6 dry red chilies, broken
• 1 tsp. lime juice

Gravy -

• 3 tbsp. oil
• 1 tsp. mustard seeds
• 1 onion, chopped
• 1-2 sprigs curry leaves
• 1 tsp. ginger-garlic paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. tomato paste
• 1 sugar cube / 1 tsp. sugar
• 1 tsp. tamarind paste mixed with 1 cup water
• coriander leaves to garnish

          Make 2 slits lengthwise to all the Ivy gourds but it should remain intact at the bottom. Keep them aside.

          Dry roast all the ingredients under 'dry roast & grind', except lime juice. Set aside to cool down. Then grind into a paste by adding some water. Add lime juice and mix well. Keep aside.

          Heat 1 tbsp. oil in a pan and fry the slit tindora till light brown. Drain and keep them aside. Heat remaining oil and temper with mustard seeds. 

          After it stops spluttering, add the onion and curry leaves. Fry till light brown. Add the ginger-garlic paste, tomato paste and turmeric powder mixed with a little water. Fry on a medium flame till the oil separates.

         Now add the ground paste and fry for a minute. Then add the tamarind water and salt. (Add more water according to the consistency required).

         Bring it to a boil and add the fried tindora and sugar. Cover and simmer on a medium flame till the veggies are soft and the oil separates. 

          Switch off the flame and garnish with coriander leaves. Serve as a side dish with plain rice, pulao, jeera rice, roti, paratha or any Indian bread.

                  Make 2 slits lengthwise to the Ivy gourds, but it should remain intact at 
                  the bottom. Keep them aside.

                    Heat 1 tbsp. oil & fry slit tindora till light brown. Drain & keep them aside. 

                   Heat remaining oil & temper with mustard seeds. After it stops spluttering,
                   add onion & curry leaves. Fry till light brown. 

                  Add ginger-garlic paste, tomato paste & turmeric powder mixed with some
                  water. Fry on a medium flame till oil separates.

                               Now add ground paste & fry for a minute.

                               Add tamarind water & salt.

                               Bring to a boil & add fried tindoras & sugar. 

                    Cover & simmer on med. flame till the veggies are soft and oil separates. 

 Switch off the flame & garnish with coriander leaves. Serve with plai

rice, pulao, jeera rice, roti, paratha or any Indian bread.