GI
Ingredients
- USAL IS A TRADITIONAL SAUTEED VEGETABLE RECIPE FROM MAHARASHTRA. IN KONKANI IT IS CALLED UPKARI. THIS USAL IS SATVIK-PREPARED WITHOUT ONIONS AND GARLIC AND IS OFTEN MADE DURING GANESH CHATURTI AND OTHER RELIGIOUS FESTIVALS. IT IS DELICIOUS WITH A FLATBREAD LIKE PHULKA OR WITH RICE AND YELLOW LENTILS. IT CAN ALSO BE STUFFED INTO GUJIYA OR KARANJI AND TASTY TOASTS.
- SERVES 4
- 2 CUPS SHELLED FRESH GREEN PEAS OR FROZEN
- 1 TEASPOON CUMIN OR MUSTARD SEEDS
- PINCH ASAFETIDA
- 6-7 FRESH CURRY LEAVES, ON A STALK PREFERABLY
- 2 INDIAN GREEN CHILLIES OR MORE WHOLE STALKS REMOVED
- 1 INCH GINGER JULIENNED (OPTIONAL)
- 1 TEASPOON KALA MASALA
- 1.5 TABLESPOONS GHEE OR VEGETABLE OIL
- SALT AND JAGGERY AS REQUIRED
- TO GARNISH
- 1/4 CUP FRESHLY GRATED COCONUT
- 1/2 LIME
- 2 TABLESPOONS FRIED OR TOASTED CASHEW PIECES
Instructions
- HEAT THE OIL OR GHEE IN A MEDIUM SKILLET ON A HIGH FLAME.
- ADD THE CUMIN OR MUSTARD SEEDS AND SAUTE 1 MINUTE. ADD CURRY LEAVES, GREEN CHILLIES AND ASAFETIDA. SAUTE 30 SECONDS. ADD THE PEAS AND STIR WELL. ADD TWO CUPS OF WATER, KALA MASALA, A HALF TEASPOON OF SALT AND COOK UNTIL PEAS ARE DRY AND TENDER. ADD MORE WATER IF REQUIRED. SWITCH OFF FLAME.
- SQUEEZE LIME JUICE OVER THE COOKED PEAS. TOSS WITH COCONUT, CASHEWS AND TASTE FOR SALT BEFORE SERVING AND STIR IN CRUMBLED JAGGERY IF MORE SWEETNESS IS REQUIRED.
- REMOVE WHOLE CHILLIES AND CURRY LEAVES IF STUFFING INTO GUJIYAS OR TASTY TOASTS.
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