ghuinya? root vegetables can also be a good option: Traditional dishes

While preparing the vegetables for sambhar or sambar I got the idea shall i use any root vegetable in this sambar? Since sambar is a traditional dish of South India. i thought whether they use any of the root vegetable in it or not? Though carrot, radish, turnip, beet root can be considered as root vegetables. these all I use in sambar.   There are other root vegetables such as Potato, Sweet Potato. these also i use in sambar. I call sambar as the kichidi खिचड़ी of vegetables. 

There are many root vegetables as i know them by names such as घुइंया banda बोंडा। I dont know their names in English? But they look like this:- Is it also called Taro? There are many vegetables which we can consider as root? Only problem I have with these Ghuiyan and banda is that my throat gets irritation after eating it. Thus we can add mango powder while cooking

 These pictures are all very tempting? 

Preparing Ghuiyan घुइयाँ requires skill. since peeling it is a little bit of problem. It gives irritation to skin, but traditionally in India, Mustard oil is used. Applied on hand before peeling it. It is also used while cutting the Jack fruit. 
Thus first take some mustard oil or dip fingers in mustard oil and rub over palm and back side of palm, this will save sensitive skin from irritation.

peel it and cut into thick pieces as shown in this picture, as i do. Use your own imagination, how you want to cut it. After this peel onions, garlic, ginger(if you like) green chili, as shown here below. I used the green onion also- so called spring onion.

Then put all things into jar of your grinder/mixer. 
But still i can say that taste comes only when you use stone crusher? Try it yourself?   After few rounds of blades you will get a paste. Check for your required consistency. If you feel that everything has become paste and you can eat it without noticing any thick particles, then remove it 

It should look like this as shown here in picture. I usually put other required spices in it while mixing/grinding. such as turmeric, coriander powder. 
Most essential spice in this dish is अजवाइन Ajwain, (caraway, carom seed). it's name is Trachyspermum ammi of species aplaceae. 
Its smell is must while cooking this dish. Ajwain is used as medicinal plant in traditional Ayurvedic medicine; primarily for stomach disorders such as flatulence but also for its antispasmodic and carminative properties.(from wiki)

Since this ghuiyan is said to be very heavy to digest thus to remove bad effects or to remove flatulence,  Ajwain is always used. This tradition has been carried forward from families to families all through generations and continues for centuries. Thus our Indian kitchen is a storehouse of centuries old traditions  which are preserved by our mothers/ladies of house.

Heat a pan on stove. put some edible oil for medium. put this paste into the pan and fry it in the hot oil. Salt to taste. the normal test is to check whether the oil is leaving the paste. or just check whether paste is roasted/fried enough and not overdone. Usually we get indication just by smell that dish is cooked now. But one has to be experienced to be able to judge simply by smell. Add the cut pieces of the root vegetable ghuiyan. Cook for some time at least for ten minutes- but always check for consistency. If it becomes dry then add little water. It is better that cook under your vigil eyes. 

There is another traditional dish made out of the leaves of Ghuiyan. 

Wash leaves properly. 
For this dish you need either Besan बेसन or any other flour whichever you like. Traditionally besan-the gram flour is used.  Take few spoons of besan-gram flour, add little water so that it can be made into a thick paste. Only test is that it should not flow? it has to be sticky since it has to be applied to the leaves. Spread out the leaves of ghuiyan(taro) and apply a thin layer of the paste of Besan. In the paste if you like you can add little salt, chili or any powdered spice to taste(such as garam masala गरम मसाला ). Then slowly try to roll the leaves.  After you have enough leaves rolled then put aside. 

Put a wok or pan on stove. I use kadhai कढ़ाई for this dish. I arrange sticks of arhar dal in such a way that a mess or net like structure is visible in wok. Onto this mess of sticks keep those rolls of leaves. Put some water inside pan. After few minutes water will start steaming. And from this steam these leaves are to be cooked. 

Now days we have so many utensils for cooking. varieties of steamers are available in market. choose any steamer and cook leaves into steam for few minutes until cooked. Take out rolls and cut into pieces. 
Now add oil in another wok/pan, fry these pieces into brown or as you wish as per your choice. the dish is ready to serve. Serve in plate either with any chutney or sauce or tomato ketchup, options are many. But the traditional dish should be kept alive. Just try it at your home.

Try it and provide your feedback here? so that i can improve my blog with your experiences? Also provide feedback as to how you liked this blog?