Gherkin/Ivy Gourd Dry Curry And the London Gherkin

The infamous London Gherkin built by Sir Norman Foster, has been compared to many things - The vegetable "Gherkin/Ivy Gourd" and a few other things not appropriate mentioning in my "G" rated blog. Even with all the exciting comparison, this vegetable doesn't stir the least bit of interest in me. If I was to judge the most boring vegetable of the world, I will choose this in a heartbeat. Can anything be more 'bleh' that this vegetable? Mom doesn't like it when I am quick to judge something without giving it a chance. Once when she visited me, she artfully prepared this dish that did change my mind, to a certain extent. Well I don't love it as much as I love  potatoes, carrots and beets but at-least I take an effort to make this occasionally at home.
This week I am going to be posting curry after curry, whether you guys like it or not. It could be a dry curry(like this one) or the one with gravy and something in between(??). "Curry", according to wiki, is a generic description used throughout Western culture to describe a variety of spiced dishes, especially from Bangladeshi, (South) Indian, Pakistani, Sri Lankan, Thai or other South and Southeast Asian cuisines. Three spices found in most curry powders are turmeric, coriander, and cumin; a wide range of additional spices may be included depending on the geographic region and the foods being included (meats, fish, lentils, rice, etc.). The word "curry" is analogous to "soup" or "stew" in that there is no particular ingredient that makes something "curry."  I will be focusing specifically on Indian Curry, true to my roots. So there!
I have to thank Ms.Jetti of "Spicing your life" for giving me the opportunity for being a part of May's week-long "Blogging Marathon". The theme I will be sticking with is "Curry in a Hurry". While some curries do take a little more than 30 minutes, planning ahead and making certain steps in advance makes it a breeze to make. So stay tuned.

The London Gherkin:

The edible Gherkin/Ivy Gourd:

Ingredients:

• 4 Cups Cut(thinly sliced) Gherkins
• 1-1/2 Tbsp Coriander Powder
• 1/4 tsp Mango Powder
• 1/8 Tsp Turmeric Powder
• 1/8 Tsp Cumin Powder
• 1/2 Tsp Mustard Seeds
• 3-4 Tbsp Olive Oil
• A pinch of Asafoetida (In powder form)
• Salt as needed
  

Procedure:

• In a pan, add the oil and the mustard seeds.

• Throw in the cut Gherkins once the mustard seeds start sputtering and stir until the oil evenly coats them.

• Add the Turmeric Powder, Coriander Powder and Cumin Powder after a couple of minutes.

• Stir about and add 1/4 Cup water. Lid the pan and cook the Gherkins for about 10-12 minutes checking mid-way to see if it needs additional sprinkles of water.

• Sprinkle Salt and Mango Powder. Stir till they are incorporated. Switch off the stove a couple of minutes later or until there is no trace of moisture.The resulting curry should be dry and glossy.

• Serve it on top of 'White rice topped with thick Yogurt'.

Check out the Blogging Marathoners doing BM#5:
Curry in a hurry under 30 min: Cool Lassi(e), Harini, Kalyani, Priya Mahadevan, Suma
Seven Days of Colorful Dishes Kid's Special: Priya Suresh, Veena,
Seven Days of Indian Sweets: Shylaja, Srivalli
Seven Days of Regional Specials: Priya Yallapantula
Under 15 mins Quick Breakfast:Aarthi, Vaishali
Enjoy!