One of my random experiments. 5 am in the morning I wake up and have a wave after my yoga!
Crossing all my toes and fingers, with chants on my lips and seeat on my forehead I took out the ridge gourd from the fridge. I knew it was going to be puri for breakfast. I had to make something that would be better than an aloo or bedmi so that my kids wouldnt have a frown while eating thwir first meal of the day! I take it was too personal when that happens and beat myself silly, at the same time I can’t manage to make the same old recipes over and over. It is BORING!!
It turned out more than a success. They went to school with a wide grin on their faces!!
Hazel nut butter cream with ridge gourd
Ridge gourd five small, washed, peeled and diced to quarters
Two small onions diced fine
Two small tomatoes diced fine
One bay leaf
One quarter inch piece of cinnamon stick
One red chilly (you can add more if you like high spice levels)
One tsp of cumin seeds
Four cloves of garlic
Handful of coriander leaves diced
A table spoon full of hazelnuts
One table spoon of coconut oil
Half a tsp of turmeric powder
Hazelnut butter cream: In a pan roast these ingredients with a tsp of oil- red chilly, garlic, hazelnuts and shallots. Once it roasts to a nice golden brown, cool it and grind into a nice paste with some oil or water. The consistency should be that of cream cheese.
Veggies: In a wok, pour in the oil, and add cumin seeds, then batleaf and cinnamon stick. Once it starts to fry, add in diced onions and let them caramelise. When they start to change colour and shine, add the ridge gourd with salt and turmeric powder and let it cook. Half way through the cook add in diced tomatoes.