Last week, my husband brought home a big packet of jamuns (Indian Blackberry). They were quite good, but we couldn’t eat them all because jamuns have a tangy taste and tend to cause a sore throat. I didn’t want to let them sit in the fridge and rot away since jamuns have lots of health benefits. So I decided to make a chutney with it. It was the first time I made a chutney out of jamuns and it turned out to be quite tasty.
Here are the step-by-step pics.
Wash the jamuns in a sieve.
2. Peel them with a knife and remove the seeds.
3. Add green coriander and mint (dhania and pudina leaves) after washing them properly.
4. Add green chillies & gur.
5. Put all these ingredients into a mixie. Add salt according to taste. Add some water and grind into a paste. You will get a sweet-sour chutney just like what you see on the top….
Last Sunday, during my weekly stock-taking in my kitchen, I noticed that my fridge contained a 4-day-old cooked Gavar Phali (Cluster Beans) dish. We had already had it several times already and none of my family members wanted to eat it any more. Gavar is not a very popular vegetable anyway. But I hate to waste food items, so I had to find a way out and turn it to into something else that could be eaten with great relish.
Another item sitting idle was pudina (mint). I had bought fresh pudina 3 days ago for making chutney. But the mixie conked out at the last minute, leaving me with a bowlful of pudina that couldn’t be stored in the fridge for too long. Its leaves turn black very soon. So I dried the leaves in the microwave oven. I used a little bit of this in a few dishes, but a lot of it was still remaining…
I decided to apply my Mom’s style of cooking that day and combined both of these items with atta, onions and spices. I kneaded the whole stuff into a dough and made parathas with it. They were delicious and all the items were over in a jiffy. Here are the pics…
Mix atta (mixed grain preferable), cooked gavar vegetable (you can use boiled gavar also), chopped onions, dried pudina (you can use fresh pudina also), and spices (ajwain, salt, etc). I added only salt and ajwain, since my cooked gavar was already well-spiced.
2. While kneading the dough, remove the gavar threads that you come across, since they might upset your stomach. This bowl that you see here contained the cooked gavar earlier, as you must have guessed from the oil and spices sticking to it. The idea of writing this post came to me only after the gavar and pudina had got mashed inside the dough…
3. Take out rolls of dough.
4. Roll each of these balls on a chakla like this.
5. Shallow fry the paratha on a tawa and remove it after it turns brown on all sides.
6. Serve the parathas with a chutney/dip of your choice.