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Sem ki Phalli aur Gohst Ka Salan

Friday, October 16, 2015 3:50

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They are some seasonal products which I love the most. In vegetables section it is sem ki phalli (Indian Broad Beans/Chikkudu Kaya (in Telugu)), chugur (tender tamarind leaves) and pandu mirchi (Guntur red chili), mostly used in making pickles. These are very commonly available vegetables in Andhra or rather say Guntur, where I have spent 25 years of my life. Moving away from Guntur, I miss these veggies and always look forward for them.

One of my friends who recently been to her hometown came back with bags loaded with organic and fresh seasonal vegetables for all the friends in our apartment. We girls were so happy to get to see some of the fresh seasonal products and sem ki phalli was one among them. When my friend ‘L’ came down to drop the vegetables at my home, I asked her to stay back for lunch….as she is just back from hometown and was much tired. Seeing me trimming the sem ki phalli, she asked me what I will be making with it…I told her I am going to serve her a perfect meal, which my mom usually use to make it when sem ki phalli is in season.

While I got busy preparing lunch for us, she dragged a chair and sat in the kitchen and our girly chit chat started. She has bought these vegetables from her MIL’s kitchen garden and how lucky are they to have such a green patch and how still they use earthen pots for cooking on open fire,…..blah, blah, blah …from their our conversation landed to kitchen…modern kitchens…’Lav’ suddenly asked me what is your idea of a modern kitchen. Being a food blogger, I always wanted a kitchen where I get abundant sun light along with good natural air and space saving storage shelves, where I not only can store my grocery but also my blog props…

Saying this we started talking about kitchen models and accessories….what color suits the kitchen room, exteriors, interiors, chimney’s, shelfs, décor, etc…then I gave her my laptop where I saved some of the pictures of my dream kitchens along with some bookmarked pages of modular kitchens. Wait let me show you some of them…..

I have even preserved some magazines which have got some good kitchen designs. Insha’Allah one day I may stand in my dream kitchen cooking, clicking and serving without running over from room to room opening every shelf, picking up props and stuff for clicking, setting around the food setup and picking up everything to serve. To me in one line kitchen is where my heart is where flavours are always served with love…..what do your kitchen mean to you???

INGREDIENTS:

450 gms. Sem Ki Phalli, trimmed on sides and cut into small
250 gms. Lamb meat with bones
½ tbsp. Ginger-Garlic paste
1 big Onion, sliced
1 tbsp. Red chili powder
¼ tbsp. Turmeric powder
Salt
3 tbsp. Oil
2 tbsp. minced Coriander leaves

TO PASTE:

3 tbsp. dry Coconut
1 small Onion, sliced
½ tbsp. Coriander powder
1 Clove
1 1’inch Cinnamon

PREPARATION:

In a bowl combine lamb meat (with bones) pieces with ginger-garlic paste, red chili powder, turmeric powder and salt. Leave this to marinate for 30 minutes.
In the meantime, make a smooth paste by adding very little water of the ingredients mentioned under ‘to paste’.
In a pressure cooker, add oil and when it starts to warm add sliced onions and fry till translucent. Now add in above ground paste and fry till the masala turns light brown by stirring in between and on medium flame.
To this add marinated lamb meat pieces and stir to coat evenly with masala. Cook till meat pieces start to change color by stirring in between.
Add 1 cup of water and stir. Place the lid and on pressure cook for 5-6 whistles or until lamb meat turns tender.
Turn off the flame and once the pressure settles down open the lid and add in sem ki phalli. Stir and pressure cook for one whistle.
Turn off the flame and wait till pressure settles down. Open the lid and if there is any water remaining, on medium high flame leave this to cook until water gets completed absorbed in the curry.
Check for salt and add chopped coriander leaves. Turn off the flame and take out in serving bowl.
Serve with rice,dal/rasam/char or with roti/phulkas.
Add love to make this salan taste ‘Yummy’.

Source: http://www.kitchenflavours.net/2015/10/sem-ki-phalli-aur-gohst-ka-salan.html

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