Friday, November 3, 2017

Seeme Badane - Sweet Potato Jeera Curry

Seeme badane kai /Chayote Squash is one of the healthy vegetable. It grows in plenty during winter and is healthy too. I have tried Sweet potato and Seeme Badane Kai jeera curry and the combination of the vegetable suits so well. The curry came out so well and I would like you also try and enjoy this yummy side dish.

Starting of November as the rains stops slowly these Seeme badanekai plants starts to give out the vegetables. It is a climber plant and the vegetables are curvy shaped vegetables which are rich in minerals and vitamins.
Let us see the benefits of eating " Chayote Squash " in our diet.
Chayote squash/Seeme badanekai has no saturated fat or cholesterol. It is a rich source of dietary fiber. The vegetable has good amount of minerals vitamins and good for weight loss. They do contain B complex Vitamins, folates, potassium and Vitamin C. Chayote Squash helps in dissolving kidney stones and regulating high blood pressure. They are good for people suffering from constipation.
No Onion OR No Garlic is added in this " Seeme Badane - Sweet Potato Jeera Curry".
I have used Chayote Squash/Seeme Badanekai (Kannada language), Sweet potatoes, jeera, green chilly and coconut. This curry goes well with almost all the main dishes.
Let us see the recipe now :

Things Needed :

To Cook :
Chayote Squash/Seeme badanekai : 2
Sweet Potatoes :  1 (Medium sized)
Moong or Toor Dal : 1/4 Cup
Methi seeds/Fenugrik Seeds : 1/4 Teaspoon
To Grind :
Coconut : 3 to 4 Tablespoons
Jeera/Cumin Seeds : 1/2 Teaspoon
Ginger : A small piece
Green chilly : 2 to 3
To Add : 
Salt : As required
Ingh /Asafoetida : A little
Turmeric powder : A pinch
To Season : 
Coconut Oil : 1 Teaspoon
Mustard Seeds : 1/2 Teaspoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Curry Leaves : 6 to 8 leaves

Method :

1. Wash and pressure cook moong dal and methi seeds with required water ( I have used moong dal) and keep it aside.
2. Wash and remove the outer layers of sweet potatoes and chayote squash nicely.

3. Cut them into small pieces and cook with required water.

4. Grate coconut and grind it with jeera, cut ginger and green chilly with required water till paste.
5. Now keep a pan and put cooked dal, cooked veggies. Add turmeric powder and salt.

6. Let it boil for 2 to 3 minutes. Add ground coconut jeera mixture and mix it well.

7. Let it boil for 2 to 3 minutes. Mix in between so that it does not get burnt.
8. Shift curry to a serving bowl. Add mustard, jeera and curry leaves seasonings.
9. Serve with hot rice or any choice of your main dish.

Note :

It is better to cook veggies separately. Keep the veggies in a big pan and put some water and then cook till they turn soft. Use of any cooking oil is optional. Use of more/less chilly is optional.
Use of garlic or onions are optional. You can add carrots, beans to this curry. I have not used any curd or tamaraind since the curry is very mild.
Time : 30 Minutes
Serves : 2 to 3 
Type : South Indian/South Canara /Udupi.

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My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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