Dhamargava/Tuppahirekai/ತುಪ್ಪಹೀರೇಕಾಯಿ/Sponge Gourd or what is referred to as tirprikai in colloquial Kannada is a vegetable that belongs to ridge gourd family. Looks like a ridge gourd but it is without ridges. Since it is slightly unheard of for most people I spoke to, I am giving the names in different languages from web. Plus the pic is there to see and recognize 🙂
Marathi – Ghosale
Kannada – Tuppahirekai
Hindi – Ghiatorui/Gilki
The subzi can be made very similar to a Turai subzi but the interesting twist here is this is used to make a bhajji/pakoda. Monsoons are just beginning and what better way to enjoy a rainy evening. So here goes the recipe
- Besan/chickpea flour – 1/2 cup
- Sponge-gourd – 1 medium(peeled and cut into round slices)
- Hing – a pinch
- Soda – If you wish to. I don’t add any
- Ajwain – as per taste
- Jeera/cumin – as per taste
- Salt – as per taste
- Red Chilli powder – as per taste
- White sesame seeds – as per taste
- Turmeric – a pinch
- Coriander – finely chopped – again as per taste
- Oil for frying and a tsp in the mix/batter
- Water for preparing the mix
- Peel, wash, dry and cut the sponge-gourd into round slices. Keep aside.
- Add all the other above dry ingredients and mix.
- Add a tsp of oil to the mixture.
- Now gradually add water to the mixture to prepare the batter. Caution: Do not make the batter thin. Since sponge-gourd is high in water content if not coated properly oil splutters.
- Heat oil for frying.
- Now take a slice of the veggie, coat it with batter and deep fry to get nice bhajiyas 🙂
- Eat it with any chutney/sauce you like.
I didn’t know how this is going to turn out but the moment I tasted the pakoras I knew I was on the money 🙂
Banana is a staple in this part of the world. A fruit available for all the 12 months of the year. And even most of our festival rituals include giving away fruits and mostly banana and betel leaves. On numerous such occasions where everyone is buying and giving away bananas one tend to go bananas wondering what to do with them. Here is nice way of including them in your food. This one will be relished by even those who normally don’t like banana.
The fruit has numerous health benefits ranging from providing vital micro-nutrients, aiding digestion, providing energy, improving mood, strengthen your bones, blood, hair,skin etc. Most people avoid it as it is fattening/high in sugar, a fact they conveniently forget while eating sweets and junk food.
Anyway here is the quick & simple recipe for Banana dosa/ಬಾಳೆಹಣ್ಣು ದೋಸೆ without any more ‘gyan’.
- Banana – 4 medium ones(ripe)
- Rice – 1 cup
- Water – for batter
- Oil/Ghee – for frying
- Salt – as per taste
- Soak rice for about an hour
- After it is soaked, grind the rice to make a coarse paste
- Now add the bananas and grind again to make a fine paste
- Once you are done, the batter for banana dosa is ready
- Pour some oil/ghee on a hot flat tawa and spread the batter for delicious dosa.
Spread dosa batter
You can have this with any traditional dosa accompaniments or with some yumm sabzi, chutney and curd like we did.
Banana Dosa/Balehannu dose
Very interesting account! Also, very disturbing. A very moving tale of a Titanic survivor!
There was time when I was looking for a PG(paying guest) accommodation to stay in Bangalore. In the most places the broker showed, I could hardly bring myself to look at the place, let alone stay there. They looked like rat holes. And obviously I did not take up the place. A rat hole isn’t my idea of home!
I was talking to a friend of mine this afternoon when she mentioned about a previous roommate of hers who owned a pet RAT! The only other person I have heard of, who owns a rat, is Ron Weasley from the Harry Potter series. I didn’t like the pet in the book and no way I can find it cute it real life. But when I started thinking about it, it is personal choice right. Who am I to judge?
Having said that, I have some personal choices too and sharing a living space with a rat isn’t one of them. Would be able to stay with a person who owns a pet rat and give a rat’s ass about it?
Chain snatching is a common phenomenon in India. Indians are obsessed with gold and what better way to make some quick money than snatch the gold chains from unsuspecting ladies walking down the street.
Not only do these thieves snatch the chains but also harm the women. To avoid getting into such situations most women these days resort to artificial jewellery.
Recently when Me and my roomie were trading our chain snatching stories, we came across one where the guy snatched a chain went off on his bike. Very quickly he found out the chain was not real gold so he came back, threw the chain on the girl’s face and slapped her hard :O Talk about misplaced sense of entitlement.
Talking about misplaced sense of entitlement, the one that takes the cake is MCPs who believe to rape is a man’s right . Check out the recent statement by Mulayam Singh Yadav on Shakti Mills rape case.
God save our country from such #idioticLeaders. Hopefully God is listening. In the meanwhile we can do our bit by voting responsibly in this elections.
Such leaders have snatched more than just gold chains during the last 60 years. Now time has come to act. Please Vote and vote responsibly!
Hirekai/ಹೀರೇಕಾಯಿ/Ridge gourd is supposed to contain loads of nutrients. Just like the vegetable, the skin/peel also has its benefits but we throw it away. Not any more. Here is a nice way to utilize that.
Ridge gourd peel
- Hirekai/Ridge gourd peel – I have taken peels from three medium-sized gourds
- Garlic – 2-3 pods(optional)
- Onions – 1/2 small(optional)
- Dry/desiccated coconut powder – a little
- White sesame seeds – 1/2 tbsp
- Jeera – 1/2 tbsp
- Salt – as per taste
- Green Chilli – 1 & 1/2
- Curry leaves
- Oil – 1 tbsp – for frying
- Jaggery/sugar – optional
- Lemon – 1/2 big
- Heat oil in a kadhai. Add the ridge gourd peel, onion, garlic, curry leaves and coriander and sauté for 7-8 minutes on a medium flame.
- Towards the end, add all the other ingredients except salt and lemon and take it off the heat.
- Once the mixture cools down, grind it to a coarse paste along with salt, water and lemon.
- You can add tempering to the chutney to give it more taste. I haven’t in this case.
- Also you can add roasted groundnut powder instead of coconut powder. That works beautifully too.
Tasted best with roti of any kind 🙂