Skip to main content

Day 8 - The Penultimate stir fry


As the Festival of Navratri goes, this is the big day, the grand finale. Mythologically speaking, this was the day, the lascivious demons, Chanda, Munda & Mahishasura and the worlds first one man clone Raktabhija (from the sanskrit Rakta- blood, bija - seed. Legend has it that when each drop of his blood fell to the ground, an identical clone would rise. The goddess countered that by giving rise to Kali (the terrible one) who literally stuck her tongue out to drink every drop of Raktabija's blood before it hit the earth. Mahishasura put up quite a fight taking multiple forms before his final morph into a buffalo( Mahisha) at which point, the goddess pins him under the lion she is riding on and proceeds to eviscerate him. Who says Mythology is  dull?

The prasad (offering) that I'm posting today is an edamame sundal. Edamame, like fresh green chickpeas has a delicate buttery texture that makes it ideal for South Indian stir fries. Its unlikely that you will easily stumble upon fresh edamame, although I did see some in Union square market two weeks back selling for the price of an arm & a leg. No worries, the ones from the freezer section are perfect for this purpose.

Edamame (Green Soy beans) Sundal

You need:

1 pack (12 oz / 340 gms)  Frozen edamame, thawed
2 tablespoons oil
1 teaspoon cumin
1 serrano chile cut into 3-4 pieces
1 teaspoon finely julienned ginger root
1 sprig curry leaves, torn
1/4 teaspoon turmeric powder
salt to taste
2 tablespoons fresh shredded coconut
Wedges of lime for drizzling.


Heat the oil in  cast iron skillet and add the cumin once the oil begins to shimmer. when the cumin seeds 'split' add the chiles, ginger and the curry leaves and give the mixture a stir and allow the flavors to bloom. Add the edamame along with the turmeric and salt, stir to combine. Lower the heat, cover and allow to cook for ~ 5 minutes. Taste and adjust for seasoning and add the shredded coconut. Transfer to a serving dish and serve warm with wedges of lime on the side.

Tomorrow marks the last day of Navratri when all 'weapons' (euphemism that includes the tools of every trade) are laid down to be blessed by Saraswathy, the goddess of knowledge (As kids, this had to be an all time favorite day of the year when parents would not insist that we sit down to study, and in extreme cases actually dissuade us ever so gently!). So, even as I wonder if I should plonk my new set of Weck canning jars from Provisions at Food52, I'll sign off for today with a sneek peek at tomorrow's offerings.. Peanut sundal and an Almond payasam (kheer )





Bon appetit!

Comments

Popular posts from this blog

Sputtering back....

I seriously feel like this scene from the movie 3 idiots .. remember this one? The way I kept racking up drafts and eventually stopped doing that as well. Lulled into complacence by the quick high from Instagram posts. Recipe measurements hastily scribbled into a Moleskine notebook faithfully depending upon my moods. The truth is that I keep over thinking the backstories needed to make the post more interesting while in reality the truth is that ideas and inspirations just occur spontaneously (like little itches , sneezes or twitches) whenever the opportunity happens to strike. Some really cool ideas that scare the beejeezus out of me and yet prove to be utterly delightful and simple in the end. Others, that seem so trivial that I feel it wouldn't be worth crowing about -- even if there are enough other recipes in that genre that get so much publicity simply because the author happens to have the right marketing knack. So in the past 4 years that I've been

Product Review: Ninja Mega Kitchen system and a recipe for Masala Dosa

 One of the biggest reasons for attending conferences is the priceless experience of meeting fellow bloggers and get an invaluable exposure to all things  culinary. This includes vendors with new products to savor and get inspiration from. I had no complaints about whatever appliances I had for making traditional Dosa (Traditional South Indian rice & lentil crepes) batter, a sturdy tabletop stone grinder that you could add the Urad dal, turn the timer on , and 30  minutes later, come back to a container full of fluffy, batter with the consistency of whipped egg whites. The The cons of this is the cleaning up, of the various parts, the roller, the grinding bin, the multiple trays on which the rollers need to be placed while transferring the rice & lentil batter, the invariable drips of thick batter on the counter.... you get the point, It takes quite a bit of time. I was pleasantly surprised when the appliance company, Ninja asked me if I'd like to try any of their

Pickling & preserving the Buddha's Hand!

 Got your attention with that sacrilegious sounding title on this post, didn't I? Well, I'm as spiritual as the next person out there, and never in my life will I ever commit that variety of Blasphemy, so nothing to fret about. I still wonder why these curious looking citrus entities (other than the obvious visual reason) were called such. It turns out that these fruits are used as a religious offering to the Buddha. My neighboring Whole Foods Market (which is quite some distance away, in Princeton) had a stock of these weird looking citrus and I must have been the oddball customer who immediately went cuckoo on spotting them. Since I had never seen one before, I immediately went for the biggest fruit with the most tentacles (since they were sold as individual units rather than by weight) The first three 'tentacles' were peeled off for their zest, dried in the oven and went into making a citrus salt for my Food52 Secret Santa .     Making