This is quite possibly the most important cooking lesson of your life. You are going to learn the old fashioned "bhunna" method of cooking onions, garlic and tomatoes into a rich gravy which forms the base of countless different salans (curries). You may need to practice this a few times to get the hang of it, but it is worth it. We'll make a basic vegetable salan using inexpensive veggies so that you don't feel like you're wasting money. Even if you don't get it quite right the first few times, it will still taste good. Practice will make perfect. If I can do it, so can you. I'm adding photos to help you every step of the way. Feel free to ask me questions in the comments section.
Basic Salan
1 medium onion, finely chopped
6 or 7 cloves of garlic, very finely chopped
1 big tomato or 2 smaller roma tomatoes, finely chopped
1 teaspoon lal mirch (red chili powder), more or less according to taste
2 zucchinis (courgettes), diced into approx. 1.5cm cubes OR 2 cups green beans, cut into 1.5 cm lengths OR 2 cups fresh peas (out of the pod). Use whichever is cheapest!
green chilies, either whole or chopped according to taste
salt to taste
chopped coriander (cilantro)
some oil for cooking
First, make sure your kitchen is nice and tidy. It's easier to cook when you've got lots of room.
Finely chop your onion, like in these photos:
Then very finely chop your garlic, like in this photo:
Chop your tomatoes, like here:
Put 3 or 4 tablespoons of oil in a pan. Use less if you want. Like here:
Heat the oil on medium heat, then add the onions.
Then, lower the heat a bit, just so you don't burn the onions by mistake.
Fry the onions until they turn brown and a bit crispy, like in the photos.
Add the garlic and fry for a couple of minutes. DO NOT BURN THE GARLIC!
Add the tomatoes.
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| sorry, couldn't rotate this pic. Turn your head sideways. |
Add the lal mirch, and give it a stir:
Now here is the important part...the bhunna method. Bhunna means to cook with as little extra moisture as possible. So first, cook the tomatoes
until they start to stick to the pan, like in this photo:
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| don't let it get darker than this |
Then, add a little water about 1/2 cup to the pan to "lift" what is stuck to the bottom of the pan, like this:
Then add your green chilies. Add them whole if you want the aroma but not so much heat. Add them chopped if you want it spicy.
Then reduce the mixture again, until it sticks to the pan, and add a little water to lift it off. The french call this process "deglazing".
You keep repeating this process until the oil separates from the mixture, like in these photos.
The mix will become paste-like. If you use very little oil like I do, it may be hard to tell when the oil is separating. Again, your mix should be a deep red colour with a thick paste consistency.
Now that this gravy has been bhunnaed, add about 3 or 4 cups of water, and give it a stir. Let it boil for 2 or 3 minutes. Add salt at this point.
Here is the theory: the bhunna method is necessary so that the sauce doesn't "leak" clear water when you're serving it! If you notice clear water on your serving plate when the food is ready to eat, it means you didn't bhunna the gravy long enough!
While you're waiting for the gravy to boil again, chop your zucchini or other veggies.
Add your vegetables to the sauce
Let everything simmer and reduce. You want to cook the vegetables until they are very soft. Here's a picture of the halway point:
While you're simmering the salan, chop some coriander.
After 20 or 30 minutes, your vegetable salan should look like this:
If you like a drier vegetable curry, let it reduce even more. If you like a saucier version, add some water, but remember to let it come to a boil for a minute or two, or else that water will just leak out when you serve the salan!
You can throw in that beautiful coriander now, or you can just use it as a garnish.
Traditionally, a drier veggie salan is served with roti or pita bread. A saucier salan is served on basmati rice.
Eat, and let me know how it goes!
Happy eating, and happy cricket!
