You go to a restaurant so often that the waiter, the owner, the chef, (cannot be sure about the help who loads the dishwasher), all know you a little more than you would like them to know :) As soon as the waiter glances at you entering the restaurant, you can almost feel his 'all knowing smile', soon you are seated and in a very nonchalant manner he says, "chole bhature, madam" !!!! A part of you wants to bury your head on the shoulders of whosoever is next to you, but another little part says, hmm, now I do not need to waste 15 minutes going over the menu & you just nod your head, Yes, whilst trying to keep a straight face!
Well this happened to me in a restaurant frequented by me & my family a little too often! There was this one time (I promise only one time, it was) when we ended up going there Three days in a row ;-) The third day I pretty much walked in, (in)conspicuous, hidden behind a pair of dark glasses & an over sized hat :) The red radiating from my cheeks matched the paneer tikka masala on the adjoining table. Well, you gotta' eat to live, right!! How do you explain to the smiling waiter that you have had a long day & had no energy left to cook, not that he asked you to explain. Anyway, it was at this restaurant that I tasted the unique combination of Kale Chane & Parval, am not sure if it a regular of any particular region, but for me it was a first! I was happy looking at just the kale chane, when I tasted the subzi, I knew I had a keeper. And then the oft repeated story repeated itself, I recreated the dish in my kitchen :)
Here is my creation for you: Parval aur Kale Chane ki Subzi. Parval in hindi, is tondli in marathi, tindli in gujarati, kovakka in malayalam & dondakaya in telugu and so on.
1 cup Kale Chane soaked overnight
1 cup parval sliced length wise
1 onion finely chopped
1 dry red chili
2 garlic cloves minced (optional)
2 tbsp coconut
1.5 tbsp oil
Tadka: mustard seeds, jeera(cumin seeds), hing, curry leaves
1 tbsp coriander powder, turmeric, 1/4 tsp garam masala
2 tbsp lemon juice (optional)
Garnish: chopped coriander leaves & grated coconut
Cook soaked kale chane till done, I use a pressure cooker.
Heat oil, add mustard seeds, jeera(cumin seeds), hing, curry leaves & red chili. Add chopped onion & garlic(if using). Fry for 2 minutes, add sliced parval, coconut, salt, red chili powder & turmeric powder, stir well.
Cook till done, but still crunchy, add boiled, drained kale chane along with coriander powder & garam masala. Cover & cook till masala blends well. Garnish with coriander leaves & coconut.
Do not throw away the water left over from cooking the kale chane, it is supposed to be pretty nutritious.
Serve the subzi with roti & curds. If serving with rice, you can make kadhi or dal to go with it or just enjoy by itself!
The combination of Kale chane and parval is too good to be missed, do try it out. . .
And now as promised here is a 'P'eek at this delicious 'P'alak 'P'aneer Fritata (and eggless at that!) baked by a dear friend who is an awesome baker of savory & sweet stuff, will get the recipe soon :).
Till then feast your eyes.......
This is my contribution for 'P' Nupur's A-Z vegetables.