Lunch on saturdays is a leisure affair in our home. I try to make a complete meal with dal, chawal, subzi and if I'm in the mood an extra rasam or chutney. Today I made pappu with fuzzy melon and roasted eggplant pachadi. DH made his signature egg curry.
I picked up fuzzy melon from Korean grocery not thinking of what to make with it. I read in one of the blogs "safest way to try green leafy veggies is making them into dal" and thats the route I took with this lauki look alike (except this has some striations on the skin). It tasted pretty much like lauki and was awesome in this dal.
Ingredients:Fuzzy Melon - 1 medium, chopped
Tomato - 2 medium, chopped
Green chilies - 3, chopped
Curry leaves - 6
Moong dal - 1 cup
Turmeric - 1/4 tsp
Red chili powder - 1/2 tsp (optional)
For tadka:
Mustard seeds, cumin seeds - 1 tsp each
Red chilies - 2
Hing - pinch
Method:
- Pressure cook moong dal and the melon separately till done.
- In a medium sauce pan, heat 2tsp oil and add tadka ingredients. After the seeds splutter, add green chilies, curry leaves and cooked melon.
- Saute for couple of minutes; then add turmeric and tomatoes. Cover and cook till tomatoes turn pulpy.
- Add cooked dal, salt, red chili powder (if using) and 1/2 cup water. Simmer for 5 minutes and serve with rice or roti.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDK9wSyvkHyxABc6YkBUDlpAQGToYbMT6IwmwdjTpVHGIt1oWY1nxN3zNA6K340Pa5jKlo-r4L7Fn5YPO8aK4_nr57DF-UYf2cLTcbPTQKNoDegydQzMR475UcUiSw-Z9_ZMJU1Q/s320/Saturday+Lunch.jpg)
Ingredients:
Italian eggplant - 1 medium(Indian medium round is highly prefered)
Green chilies - 2, finely chopped
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Hing - pinch
Curry leaves - 6
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJizBmEyCjIrstedfNx7_igOtp6uHgGXCpKRN_eJc8sdd1GZ84FxRSSYaC1ZkbWauEBhl4AiqDiFlFcYlVzjKKJyOMIuawjCG5KvDv8LVJZZQu8uZcnSHq3Lp8zjz2-LyA8ADwrg/s320/Saturday+Lunch2.jpg)
- Roast eggplant on stove top till the skin's wrinkled all over. Or Bake in a 400F oven for 30-40 minutes.
- Once done, cool till its safe enough to handle, peel off the skin and mash the pulp.
- Heat 1 tsp oil and add mustard and cumin seeds; once the seeds start to splutter add red chilies, hing and curry leaves.
- Add tadka and salt to the mashed eggplant. Mix well and enjoy with rice and dab of ghee.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNuJ86V7XjF5qSA2J6VgauzQAxRF4Uqztv63uA1k3s0MIvck__YEQf0nihnIBG7RFBvlWNcEEmvBeHGkVWA5EZDSj9-BjShMoPGTfSGu0nVdUfK8vMwZUC86Zc6N2lihXx_Tz8hQ/s200/MLLA.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggqGyEvmfnQ18HYT2VwyXLX8PcXFf96FnhyphenhyphenyBiuLaUBl1TrSrS42d3wsu08Tf4e3uynlkWigeROH5aamYQRKqJISr5loS8oEukrdgXcLnpEzzgVNsSi99lBefKltGNtDeQYGcKnQ/s200/Recipes+for+the+rest+of+us.jpg)
And I think both the recipes are simple enough to go to Ramki's Recipes of the Rest of Us event.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD4PsPWSbLyheV_Dm8Lb3JJ1mWIUrfeP25M5JPCNDPtONOPL_LfysOvgAYVo1-2UKhu0Y9R9w0t0o9YqF7tkTs7-H5AMMFbIBr29SsCEzmgjopsOtp3lBUxPYWItM4lI_G9wUxZA/s200/Yum+blog+award+2.jpg)
Usha of Veg Inspirations gave me Yum Blog award to my site. Thanks Usha for sending the award over.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD4PsPWSbLyheV_Dm8Lb3JJ1mWIUrfeP25M5JPCNDPtONOPL_LfysOvgAYVo1-2UKhu0Y9R9w0t0o9YqF7tkTs7-H5AMMFbIBr29SsCEzmgjopsOtp3lBUxPYWItM4lI_G9wUxZA/s200/Yum+blog+award+2.jpg)
Usha of Veg Inspirations gave me Yum Blog award to my site. Thanks Usha for sending the award over.
That looks mouthwatering, I wish I had a plate for lunch today!
ReplyDeleteWeekends are prefect to make more side dishes, Thali looks good very comforting.
ReplyDelete