Purely Pedestrian

This beetroot and spring onion sabzi is an outcome of a mother's efforts to get her child to eat healthy vegetables. The child is my ex-colleague who is now a mother of two children and who maybe tries to today. I tasted this beetroot and spring onion sabzi for the first time when, one day, she got this for lunch. She had made it really spicy by adding both green chillies and red chilli powder to cover the sweetness of the beetroot. Although, I did not take the recipe for the Beetroot and spring onion sabzi from her then, I put together the two main ingredients and kept it simple.

Ingredients
Beetroot - 250 gms
Spring Onion - 4 to 5
Onion - 1, small
Turmeric pwd - 1/4 tsp
Red chilli pwd - 1 tsp
Salt to taste

Oil - 1 tbsp

Use tender spring onions for this recipe because the greens are very much a part of this sabzi. Cut the bulbs off and chop them and the regular onion and keep aside. Chop the greens of the spring onion and keep aside.

Peel the beetroot and quarter it. Cook it in a pressure cooker for 2 whistles. Once done, take it out and dice the beetroot and proceed with making the sabzi.

Heat a pan and pour the oil in it. When it is hot add the chopped onions and saute for about 8 minutes and then add the turmeric and red chilli powders. Saute and add the beetroot and a little salt in and saute. Add the water from the cooked beets if any and continue sauteeing. Saute for about 4 to 5 minutes and add the greens or the spring onion. Saute and cover the pan with a lid for a few minutes and let it cook together. Stir it and check for taste and add salt if necessary. Take the beetroot and spring onion off the heat and keep covered till ready to serve.

This beetroot and spring onion sabzi goes well with rice and a curry.

My Beetroot and Spring Onion Sabzi goes to New "U" hosted by Vardhini

The Kombdi Rassa, which translates to Chicken in gravy in Marathi, from the state of Maharashtra. It is a spicy curry that combines onion, spices and coconut for a full bodied flavor full curry. Traditionally, Kombdi Rassa is served with Vade, which is puri made from mixed flours. Even if you cannot manage to make the vade, this chicken curry tastes as yummy combined with puri or chapati or rice. Komdi Rassa has a thin brown gravy and the vade or puri or chapati is dipped in this rassa or gravy and had. The excess curry flowing down the fingers are to be simply licked off!

And for true Mallus, rice goes really well with this Kombdi Rassa!

I made this Kombdi Rassa with a recipe from the book "The Essential Marathi Cookbook" by Kaumudi Marathe. Mostly, I followed the recipe given with very few changes and made a note of all the changes in brackets.

Ingredients
Chicken - 1 kg
Onion - 4, small (I used medium sized ones)
Tomato - 2, medium
Coconut, fresh - 4 tsp, grated
Bay leaf - 2
Cinnamon - 1 inch stick (I omitted it, since the spice powder already had it)
Black Cardamom - 1
Oil - 3 tbsp
Salt as per taste
Coriander sprigs - 4 to 5
for Marinade
Yogurt, tart - 3 tbsp (I omitted the yogurt)
Red chilli pwd - 1.5 tsp
Turmeric pwd - 1 tsp
Salt - 1 tsp
Ginger - 2 inch piece
Garlic - 12, small
Green chilli - 2
Almond - 3 (I used 5 to 6)
for Spice powder
Dry red chillies - 4
Black peppercorn - 10
Cinnamon - 3, 1 inch pieces
Cloves - 3
Green Cardamom - 2
Poppy seeds - 2 tsp
Coriander seeds - 2 tsp
Black cumin seeds - 1 tsp
Fennel seeds - 1/2 tsp
Nutmeg, grated - 1/4 tsp

When buying the chicken, get the butcher to cut it in curry size pieces and wash the pieces thoroughly. Prepare the marinade - Grind the ginger, garlic, green chillies and almonds, listed under marinade, to a fine paste. Mix this paste with the yogurt, red chilli and turmeric powders and salt and put it into a bowl. Add the chicken pieces to the marinade in a bowl and using your hands mix well. Rub the marinade into the chicken and keep it in the refrigerator for about 2 to 3 hours.

Mince the onions and tomatoes (I preferred to slice the onions and chop the tomatoes). Wash the coriander sprigs and chop it. Grind the grated coconut with a little water to a fine paste.

Dry roast each of the whole spices listed under the Spice powder, separately on a low heat till the aroma is released and keep aside. When cool grind to a fine powder and keep it aside.

Heat oil in a deep pan, when hot lower the heat and add the bay leaf, cinnamon and black cardamom. Stir and add the onions and saute on medium heat till it turns golden. Add the prepared spice powder and saute for a few seconds before adding in the tomatoes. Continue to saute till the tomatoes soften and oil is released from the sides.

Add the chicken pieces and sear it on high heat for a few minutes. Then lower the heat, cover it and let it cook for a about 10 minutes. Stir it off and on so it does not catch the bottom. Add the coconut paste along with about half a cup of water and mix well. Cover with the lid and let it cook till the chicken is cooked. Check the curry for salt and adjust if necessary. Top with coriander leaves and mix well and take it off the heat. Keep covered till ready to serve. Let the Kombdi Rassa sit for some time before serving, this lets the chicken and gravy flavors mingle and combine together.