Bachhali pulusu February 28, 2008

This is another authentic andhra dish..bacchali aaku is high in proteins and minerals. There are different english names for bacchali aaku..like chinese spinach, oriental spinach, ceylon spinach..malabar spinach but its botanical name is Basella alba. Typical of leaf vegetables, it is high in vitamin A, vitamin C, iron and calcium. It is low in calories by volume, and high in protein per calorie. It is a rich source of fiber, thought to remove toxins from the body.

Bachhali Pulusu

1 Bunch fresh bachhali leaves
1 medium size chopped onion
2 green chillis
1 tbls tamarind patse
12tbls besan(senaga pindi)
A pinch of hing
1 tsp mustard seeds
1 tsp jeera
1 dry red chilli
1 clove garlic
4-5 curry leaves
1 tbls oil
salt for taste

• Clean bachhali leaves and chop them finely. Chop onions and green chillies.
• Take a deep skillet and add oil. Add mustard seeds, jeera, red chilli and stir.
• When they start to splutter, add garlic and curry leaves. Add onions and green chillies. Fry them till they turn translucent. Add a pinch of turmeric.
• Add bacchali leaves and little salt. Cover it with a lid and let it cook for 10 min. Add 1 cup of water, tamarind paste, salt and let it simmer for 10 min.
• Mix a tsp of besan in a bowl and add some water. Mix it well withough any lumps.
• Let it boil for 10 min more and bachali pulusu is ready. Serve hot with rice.

Anapakaya/Bottlegourd Pulusu November 21, 2007

 I know quite a number of people who just dont like to eat bottle gourd..so the best way to make them eat is to make this pulusu. This method works because thats what my mom did with me..haha so here it goes..

 

Ingredients

1 cup cut anapakaya pieces
3 slit green chillies
1 cup onion
2 tsp rasam powder
Inguva
2 tsp Tamarind paste

1/4 cup Besan/gram flour
A pinch of Turmeric
1/2 tsp red chili powder
Coriandar leaves for garnishing

Method

• Boil anapakaya pieces along with onion, curry leaves,green chillies. Sprinkle turmeric powder before boiling in a pressure cooker. Add 2 cups water.
• Now take a deep pan and transfer the boiled mixture. Add 1/2 cup more water and boil. Add inguva, rasam powder, tamarind paste, red chilli powder,salt and keep boiling.
• Mix 1 tbs besan in 1/4 cup of water and pour it in the boiling pulusu. It thickens and gives a gravy like consistency.
• Once the aroma comes, switch off the gas and garnish with coriandar leaves.

This pulusu is great for health and goes well with rice.