Pressure cooker is a quintessential equipment in any Indian kitchen. I own 6 pressure cookers in different sizes, shapes and materials — stainless steel, aluminum and hard anodized. Each one has its own purpose, one can fit the idli stand, one cooks for a crowd, one for 2 and so on. More than a couple of them have served me well for the past 12+ years. Fortunately I’ve never had an accident in my kitchen (touch wood).
So when Jaya posted about a cookbook author belittling my beloved kitchen equipment, I wanted to show my love to my pressure cooker by posting about it. Like any Indian, I cook rice, lentils, beans, veggie curries etc in the pressure cooker. In today’s recipe I used the cooker to cook the veggies and give me a head start in making the curry.
I made this Goan Mixed Vegetable curry from Divine Taste’s original recipe. This is a very hearty and filling curry and the recipe makes quite a lot of it. I served the curry with simple jeera rice the first day and the leftovers with dalia upma and roti the subsequent days.
Pressure cook all the veggies except for cauliflower and green peas. Make sure that the veggies don't turn mushy, 1 whistle in my pressure cooker. Alternately veggies can either be microwaved or boiled in some water.
In the meantime , dry roast coriander seeds, cumin seeds, peppercorns and dry red chilies until they turn a shade darker and start smelling aromatic. Let cool slightly and grind to a smooth paste along with grated coconut, tamarind pulp and ginger.
In a saute pan, add cauliflower and ½cup water; simmer until cauliflower is tender. Next add green peas and the other veggies, cook for 3-4 minutes.
Add the ground paste, turmeric and salt. Mix well and simmer for 10 minutes for the flavors to mingle. Add water if the curry looks too thick.
Finally for the tempering; heat 2tbsp oil in a small pan, add mustard seeds and once seeds start to splutter add hing and curry leaves; pour immediately onto the curry. I served the curry with some simple fried rice and cucumber raita.
So we had a filling lunch with Mixed vegetable curry and Jeera rice, both cooked in 2 of my workhorse pressure cookers and neither of them blew up in my face.