Very Very Veggy

ayesha, thats interesting!

Basically I think adding verkadalai powder is TYPICAL MAHARASHTRIAN style.

If u try out SABUDANA kichadi, ADD GROUNDNUT POWDER in the end, IT IS WOW, and very tasty :D

power :

kichadi.. :slurp:

BTW.. verkadalai powder, aamchur are routine items in maharashtrian samaiyal. But even my pAtti used verkadalai podi in selected items. ( vacation-la oorukku pOrappO andha jaadiyai hijack senju vella sakkaraiyai kalandhu sAppidaradhu naan + en cousinsukku oru mukkiyamAna vElai :slurp: )

madhu,

In what all would she add?
Can u recollect?

I am kinda addicted to this verkadalai podi in almost EVERYTHING :roll:

Shakthi: try adding vErkadalai podi on kathirikkai poriyal, carrot rice (any kind of mixed rice actually) :) they are yum :slurp:

Carrot rice I DO ADD :D

kathrikkai... hmm... nice idea :ty: :D

Ghiya-mEthi ( simple subji)
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Cooking time 10 mins

Measurement for 3 to 4 ppl

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Ingredients


Ghiya/surakkai - 250 gms
methi leaves - 1.5 cup i.e. one medium sized bunch
dhania powder/jeera powder/ haldi powder/ - half spoon each
Oil - 2 spoons
chilli powder and salt to taste
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cut ghiya into (ghiya = surakkai, bottle gourd) cubes

Cut methi leaves and keep aside.

Heat 2 spoons of oil in kadai, add jeera and let it splutter.

add ghiya, and all powders except salt.

saute it for a minute or more.

Add methi leaves and saute for 2 to 3 minutes.
(keep stirring, continuously, as ghiya may get burned)

add salt to taste.

add enough water to cook and cook for around 8 minutes, until its softly cooked, YET NOT TOO SOGGY.

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eat it with HOT HOT ROTIS!!!!!!!!!!!

akka surakkai-ku badhila vera edavuthu nalla vegetables podalama? :roll:

hehehe vera ithulaiyum try pannathillai.

U TRY AND TELL ME :)

me trying-a :shaking: :yessir:


jk sp akka........ammava try panni solla solrean

hmm.. should see to it it goes well with METHI.

may be some FIBRE veg should do...

say PUMPKIN :?

therila...