Asparagus in mustard sauce

I love Shorshe Lota. I am not sure what Lota is called in English. I have never cooked Lota myself, but am a fan of the food in any form - shorshe lota, lota chorchori or lota with shukno maach. The vegetable is long, green and stringy - and slippery, and that's the reason why it is tedious to cut and clean. It is a summertime vegetable and is often cooked with raw mangoes.

My mom makes the best Lota dishes, and this is my humble attempt to recreate the taste with Asparagus. Here is a recipe for Shorshe Asparagus or Asparagus in Mustard sauce.

Ingredients here serve 3. Time to cook is approx 30 minutes.


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• 1 bunch Asparagus - cut finger length
• 1/2 Potato - sliced
• 1/2 Tsp Aamchur powder
• 1 Tsp Turmeric powder
• 2 Tsp Mustard powder (White mustard)
• 2 Tbsp Mustard oil
• 4 Green chilies - slit
• Salt to taste

Method:

• In a bowl, mix the mustard powder, turmeric powder, aamchur powder and a little salt.
• Add 3 Tbsp water and mix well. Keep aside.
• Heat 1 tbsp mustard oil in a pan
• Add the Asparagus, cover and let cook in medium flame for 5-6 minutes.
• Add the sliced potatoes and salt to taste and saute.
• Now add the chilies and the mustard sauce.
• Add 1/2 cup of water to the pan. Mustard turns bitter if allowed to be fried longer. So add water to pan soon after adding the mustard paste.
• Cover and let cook for 10 minutes in medium heat. The dish tastes best with little or no gravy.

Serve with plain rice.

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Karela daal

Summer is "finally" here!!! This summer my family has developed a new hobby - we have fallen in love with trailing and every other weekend, we head out to conquer trails around the Bay Area. We are so very lucky our 4 year old can hike!

Today we had Karela daal (or Tetor daal - bitter guard in lentils) for lunch.This is one of my favorite summer time dishes. Especially after coming back all hot and tired from our trail trip, the body calls for a relaxed bath and light food. This recipe is very simple, healthy, light and perfect for summer-time lunch.

Ingredients here serve 4. Time to cook is approximately 20 minutes.

• 1 cup yellow Moong daal (lentil)
• 2-3 Karela (bitter guard) - cubed
• 1 Potato - cubed
• 1-2 Carrots - cubed
• 1/2 cup Green beans - cut into small pieces
• 1 Tsp Paanch Phoron
• 1 Tsp grated Ginger 
• 2 Green chilies (slit)
• 1/2 Tsp Turmeric powder
• 1/2 Tsp Sugar
• Salt according to taste
• 1 Tbsp Mustard oil for cooking
• 1 Tsp Ghee
• 2-3 Bay Leaves
• 2 dry Red chilies

Method:

• In a dry pan, dry roast the Moong daal. We will wash the lentils post roasting. Roast on medium flame until you can smell the lovely aroma of the lentils roasting.
• Wash the lentils and keep aside.
• In a pan, heat the mustard oil. When the oil smokes, add the paanch foron, bay leaves and dry red chilies.
• When the items crackle, add the grated ginger and green chilies.
• Once the ginger is fried, add the vegetables.
• Saute for about 7-8 minutes on medium flame.
• Add the lentils, saute 2 minutes.
• Now add the salt, turmeric powder and 1 cup water.
• Cover the pan and boil till the lentils and veggies are well done.
• Add more water if needed.
• Get off flame and add the sugar and ghee.
• Let the daal cool before serving.

Serve with plain rice.

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