Thursday, 20 August 2009

Manoli Ajathna

This recipe I learnt after my marriage. N loves this very much so I got the recipe from my MIL. Though I have never tasted the original recipe (that my MIL makes), I have been doing this for some time now. It is fairly simple and delicious.

Aajathna is derived from tulu word 'Aajothno' which means completely evaporating the water. Here the Manoli/Ivy gourd is cooked in tamarind water till the water evaporates completely .(Not steam cooked)

Here is the recipe.

Manoli/Tondekayi/Ivy gourd quartered lengthwise - 1 cup
Grated coconut - 1/4 cup
Red chilli - 2
Curry leaves - 6-7
Tamarind - small pieceUrad dal/White gram - 1 tspJeera/Cumin seeds - 1 tsp
Mustard - 1 tsp
Oil (preferably coconut) - 3 tbsp
Water - 1/4 cup
Jaggery - small piece

Soak tamarind in the water and extract the juice. Keep this aside.
Heat oil in a pan. Add the red chilli and then urad dal. When the urad dal turn red add the mustard and when they splutter add jeera. Then add the curry leaves and mix once.
Now add the ivy gourd,tamarind extract, jaggery, water and salt.
Mix once and leave it to cook. Do not close the lid.
Keep stirring at intervals so that it does not stick to the bottom of the pan.
Add more water if required.
Cook till the water evaporates.
Then add the grated coconut and stir till it mixes.
Serve as a side dish with rice and dal.

Preparation time: 15-20 mins
Serves: 4 people

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