Think ‘desi food’ and what comes to mind is Dal-chawal, Sabzi, Roti by default right? Of course, that’s what we grew up eating and still love to because honestly, there is no substitute to a good square meal. Then, there is another tribe of people who, when ‘food’ is mentioned, think of Bhurta (bharta), Aavakaya and of Goan Prawn Curry with Mango.
Each of these is a different preparation in a meal. Well, let’s look at what makes these recipes special.
Aavakaaya
It is made from two words. One ‘ava’ means mustard and ‘kaya’ means raw uncooked fruit or vegetable. Have you guessed it then that the Aavakaaya is a pickle? Right, because it is the season, so naturally we are going to talk about a raw mango pickle from the southern state of Andhra Pradesh, considered to be among cuisines that are spicy and fiery. A simple pickle recipe of raw mangoes that anyone will like to try their hand at. The entire process of pickling takes about two weeks. That’s how we get our delicious pickle.
Dal
On my trip to Delhi in 2014, I was invited to a friend’s friend’s wedding. The wedding dinner was just fabulous, as I got to know of a few new recipes. I clearly remember taking Cannelloni, some usual Indian fare and what I absolutely cannot forget is, the Dal Muradabadi. It was simply outstanding. Much later, I saw a renowned chef demonstrating this recipe and he mentioned the use of a buknu masala, that is now available online. Back then when I first made the dal, I used the following recipe.
Bhurta
Bhurta, bharta, chokha are, but different names of a mashed vegetable preparation. Usually made from brinjals, bhurta is a favourite among those who love brinjals. Interestingly, that’s not the only vegetable that can be used to make bhurta. Here, I am sharing a bhurta recipe with two of my favourite ingredients, green peas and mushrooms that are stir-fried with a little oil and spices. This delicious tasting preparation is had with rotis, naans aur plain parathas.
Goan Prawn Curry With Raw Mango
I have not made a non-veg preparation with raw mangoes. What I do remember is, making a delicious, tangy Amlechi Udda Methi, a GSB/Konkani preparation. Back to the recipe in question. The lovely Goan Prawn Curry with Raw Mango recipe is such a delicious twist to the prawn curry. A spicy, tangy coconut-based curry with raw mango pieces is a recipe you must try. The garnish uses lightly-sauteed prawns. A totally drool-worthy recipe!
I am sure these recipes have aroused your curiosity. They are simple and absolutely delicious. So what are you waiting for? Go ahead, all the ingredients are available now. Definitely try it out.
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