Indian Delicacies To Explore In September

The fast-paced life today can be both a boon and a bane. With advanced technology in food preservation, almost everything is available at the click of a button. However, there's something special about eating organic and fresh produce without preservatives—it just tastes better and is more satisfying.

Thanks to the mid-season abundance, there are plenty of fresh vegetables and fruits available this monsoon season that you can enjoy, whether paired with rice or roti. Check them out!

Guava ki Sabzi

Ingredients

1 big semi ripen Guava
1 tsp Sugar
1/2 tsp Turmeric powder
1 tsp Coriander powder
1 tsp Red chili powder
1/2 tsp Garam masala
a sprig of Curry leaves
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
1/4 tsp Asafoetida
Salt, to taste
1/5 tsp Oil

Method

Step 1: Wash and cut the guava, remove the seeds, cut into cubes and keep them aside.

Step 2: Heat oil in kadai/pan and crackle mustard seeds and cumin seeds and add curry leaves and asafoetida and fry until the curry leaves wilt.

Step 3: Reduce the flame or remove the pan from the flame and add the spices - turmeric powder, coriander powder and red chilli powder mix the spices nicely taking care that they are not burnt and return the pan to the flame.

Step 4: Now add the chopped guava pieces and coat the guava pieces nicely with the spices then add salt and fry for 2-3 minutes add 3/4 -1 cup of water to it depending on the consistency you want and cover it and let it cook until the guava pieces are cooked but not mushy. It will take roughly 8-10 mins.

Step 5: Add garam masala and sugar to it mix and cook for another 2 mins. Switch off the flame.

Step 6: Serve it hot with rotis/phulkas/bhakris.

Cauliflower Stir fry

Ingredients

1 small Cauliflower, cut into small florets
1 Onion, finely chopped
1/2 Lemon juice
A sprig of Curry leaves
1/4 tsp Turmeric powder
1 tbsp Chana dal
1 tsp Urad dal
1/2 tsp Mustard seeds
2 tbsp Oil

To grind

1/4 cup grated fresh Coconut
3-4 Green chillies
3-4 Garlic cloves
2-3 tbsp chopped Coriander leaves
Salt to taste

Method

Step 1: Clean and check the cauliflower florets and add them to the boiling water with salt and turmeric powder switch off the flame and leave them aside for 2-3 mins. Drain and keep them aside.

Step 2: Heat oil in a kadai/pan and crackle mustard seeds add chana dal and urad dal and fry until they become golden in colour.

Step 3: Add curry leaves and finely chopped onion and fry well until they turn pink in colour.
Now add drained cauliflower florets and fry for 2 mins.

Step 4: Add 2-3 tbsp of water cover it and cook it on low flame for 7-8 mins until the cauliflower is cooked. Take care that it does not become mushy, it should be cooked and firm to the touch.

Step 5: Meanwhile grind grated coconut with green chillies, garlic cloves, coriander leaves and salt to a coarse paste. Do not add water while grinding it.

Step 6: Add the ground masala to the cooked cauliflower fry it for some time and cover it and cook for 2 mins.

Step 7: Serve it hot with Roti/Rice/Chapati.

(Recipe credit: chefandherkitchen.com)