Total time: less than 10 minutes (with a pressure cooker)
Ingredients
Two handfuls of Waitrose frozen chopped onions (or one medium brown/white onion chopped)
A splash from a tin of tomatoes (or one fresh tomato chopped)
Salt, haldi, red chilli powder
1 small/medium sized doodhi (easily available at Tesco & Asda as well as any desi shop)
Veg oil
Method
Heat about 2-3 tablespoons of oil. Add onions and stir on medium heat till they are soft.
Add the tomato, haldi (quarter teaspoon) salt and chilli powder to taste. Continue to stir on medium heat.
While the 'masala' is cooking, peel and chop the doodhi. It gets a little slimy as you peel it so be careful! Wash once after peeling. It improves traction and allows you to cut more easily. If you are not comfortable doing both simultaneously, cut the doodhi first and attend to the masala separately. That way you can make the masala on high heat, saving time.
As soon as the doodhi is cut and you see the oil has separated from the 'masala' add the doodhi to the cooker and stir well. Add a splash of water so the doodhi doesn't stick or burn. Back home we don't add water since the doodhi is water rich. But in the UK I find it is necessary to add a bit.
Cook on high heat for one-two pressure whistles - then turn off the heat and leave the cooker on the hob till the steam subsides. (Remember, cookers are dangerous if you don't know how to use them.)
If you don't have a cooker use a saucepan or pot - slice the doodhi very thin. It will cook faster. Roughly, one pressure whistle is equal to about 20 minutes of boiling on high heat.
Check that the doodhi is soft to bite into. Adjust the masala for seasoning and gravy.
IngredientsTwo handfuls of Waitrose frozen chopped onions (or one medium brown/white onion chopped)
A splash from a tin of tomatoes (or one fresh tomato chopped)
Salt, haldi, red chilli powder
1 small/medium sized doodhi (easily available at Tesco & Asda as well as any desi shop)
Veg oil
Method
Heat about 2-3 tablespoons of oil. Add onions and stir on medium heat till they are soft.
Add the tomato, haldi (quarter teaspoon) salt and chilli powder to taste. Continue to stir on medium heat.
While the 'masala' is cooking, peel and chop the doodhi. It gets a little slimy as you peel it so be careful! Wash once after peeling. It improves traction and allows you to cut more easily. If you are not comfortable doing both simultaneously, cut the doodhi first and attend to the masala separately. That way you can make the masala on high heat, saving time.
As soon as the doodhi is cut and you see the oil has separated from the 'masala' add the doodhi to the cooker and stir well. Add a splash of water so the doodhi doesn't stick or burn. Back home we don't add water since the doodhi is water rich. But in the UK I find it is necessary to add a bit.
If you don't have a cooker use a saucepan or pot - slice the doodhi very thin. It will cook faster. Roughly, one pressure whistle is equal to about 20 minutes of boiling on high heat.
Check that the doodhi is soft to bite into. Adjust the masala for seasoning and gravy.
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