Food, festivity, spirituality, and history….that’s Varanasi, Banares, or Kashi sitting snug on the banks of the sacred river Ganga. The oldest living city with a rich culture, its food heritage is unsurpassed. Vegetarian food subtly spiced with no hint of garlic or onions rule the narrow lanes of this crowded city spreading the practice of sattvic eating. Food and faith intertwined, the Benarisi cuisine lays emphasis on a harmony between food, body, and mind.
Foodialogues shares a specialty recipe …Banarisi Kadhu or Khati-Meethi Kadhu …a subji just apt for roti’s with a hint of sweetness, spice and tang. Simple preparation with minimalist ingredients this ‘no onion –no garlic “sattvic recipe is the way to go this Navaratri.
BANARISI KADHU/ KHATI-MEETHI KADHU / RED PUMPKIN SUBJI
Ingredients for Banarisi Kadhu:
- Peeled cubed pumpkin 1 c
- Oil 1 tbsp
- Bay leaf 1
- Cumin seeds ½ tsp
- Fennel seeds/saunf ½ tsp
- Kalonji/onion seeds 1.2 tsp
- Mustard seeds ½ tsp
- Red chilly broken 2
- Green chilly slit 3
- Red chilly powder ¼ tsp
- Turmeric powder 1 tsp
- Coriander powder 1 tsp
- Ginger 1 inch piece finely chopped
- Amchur /dry mango powder 1 tsp
- Jaggery 2 tsp
- Finely chopped coriander 2 tbsp
- Salt to taste
Preparation Method for Banarisi Kadhu:
- Heat oil in a heavy-bottomed pan.
- Add all the whole spices along with chillies. Fry on low flame till the spices brown lightly.
- Add the pumpkin cubes. Sauté well such that the spices coat the cubes. Cover and cook for 5 minutes. Now add salt, and spice powders.
- Mix well and cook covered till pumpkin turns soft. Add jaggery and Amchur, mix and cook till the flavors are absorbed. Garnish with coriander and remove from flame.
