How to prepare dry, spicy vegetable from kundru using whole spices and fennel

Pitru Paksha has begun, which is considered a sacred time for expressing respect, reverence, and gratitude to one's ancestors. According to beliefs, during these sixteen days, our ancestors arrive from the spirit world to bless or send signs to their descendants.

According to Gurdhar and religious scriptures, during Pitru Paksha, our ancestors may appear in the form of an animal right at your doorstep. If certain animals appear in your home or ask for food during this time, they must not be chased away or harmed. In astrology, this is seen as a direct sign that the ancestors are pleased, and prosperity and well-being will come to the household. Below are five animals considered extremely auspicious to appear during Pitru Paksha and what they signify.

The Significance of Five Animals Appearing

Crow

The crow holds special religious significance during Pitru Paksha. In sacred texts, the crow is considered an incarnation of ancestors or their messenger. If a crow comes to the roof or balcony of your house and makes sounds, or calmly eats food left by you, it means your ancestors are very pleased. This phenomenon leads to the removal of ancestral sins (pitru dosh) and the recovery of blocked funds.

Black Ants

The appearance of a group of black ants in the yard or near the kitchen is considered an auspicious sign. If black ants march in a line during Pitru Paksha, it indicates that the ancestors are freeing your home from poverty. They should be offered sugar or flour, which brings benefit to business and eases debt burdens.

Black Dog

The dog is considered the mount of the god Bhairava and is also called the gatekeeper of Yamaraja. If a black dog comes to the main entrance of your home or waits for food while wagging its tail during Pitru Paksha, it must be fed bread or biscuits. This prevents misfortune, removes the negative influence of Rahu and Ketu, and the pleased ancestors provide a protective shield.

Cow

In Hinduism, it is believed that 33 quintillion deities reside in a cow. The tradition of extracting 'gomutra' during Shraddha is mandatory. If a cow approaches your home door on its own and moos during Pitru Paksha, it is considered the best omen. Feeding the cow the first portion of bread or food for Shraddha brings health, growth of the lineage, and lasting happiness to the home.

Sparrow or Bird

Singing to or feeding a bird in the yard, on the balcony, or near a Tulsi plant is considered very auspicious. If a bird builds a nest in your home or pecks at grains you have left during Shraddha, it is a sign of ancestral satisfaction. This helps eliminate Vastu defects and soon brings good and favorable news.

Important Points to Note During Pitru Paksha

One must not hit or chase away any animal or bird that comes into the house. Clean water and grain (rice and millet) must be left for birds on the roof or balcony. On the day of Shraddha, after preparing food, a separate portion (panchabali) must be set aside for the gods, the cow, the dog, the crow, and the ants.

If you are tired of monotonous food like simple dal and roti all week, then this weekend is a good time to prepare something special and aromatic. Regardless of the season or the desire for a special weekend breakfast, crispy khachori with green beans will be an ideal choice.

When the filling of fried beans, seasoned with asafoetida, fennel, green pepper, and other spices, is placed in a crispy semolina shell and fried, its aroma fills the entire house.

Serving these hot, spicy, and juicy khachori with rich potato ragout creates such a delight that it is impossible to stop. Below is a simple way to prepare khachori of restaurant quality.

For the khachori dough:

2 cups semolina (or 1 cup semolina + 1 cup wheat flour)

1/4 cup clarified butter or vegetable oil (for moina)

1/2 teaspoon ajwain

Salt to taste

Cold water (for kneading the dough)

For the bean filling:

1.5 cups green beans (fresh or frozen)

1 tablespoon oil

1/2 teaspoon asafoetida (hing)

1 teaspoon cumin (jeera)

1 tablespoon fennel (chopped)

1 tablespoon whole coriander (coarsely ground)

1-2 green peppers and 1 inch ginger (grated)

1 tablespoon chickpea flour (besan) (to absorb moisture and enhance flavor)

1/2 teaspoon turmeric and red pepper powder

1 teaspoon amchur powder and garam masala

Salt and black salt to taste

Oil for frying

Preparing the dough: In a bowl, mix the semolina, salt, ajwain, and moina oil. Rub well with your hands until the flour starts to form a lump. Then gradually add cold water and knead a soft and elastic dough. Cover it with a damp cotton cloth and leave it for 20 minutes.

Preparing the filling: Lightly crush the green beans in a blender without adding water to obtain a coarse crumble. Heat 1 tablespoon of oil in a pan. Sauté cumin, asafoetida, ground coriander, fennel, ginger, and green pepper. Add 1 tablespoon of chickpea flour and fry on low heat for one minute. Then stir in the crushed beans and all dry spices (turmeric, red pepper, amchur, garam masala, salt), frying for 4-5 minutes until the mixture dries out. Let the filling cool and form small balls.

Shaping the khachori: Take a piece of dough, stretch it at the edges to form a bowl shape. Place a ball of filling in the center and carefully seal the edges, thoroughly enclosing the filling. Press with your fingers to give the item a flat shape.

Frying: Heat the oil in the pan to a low or medium heat (the oil should not be too hot, otherwise the khachori will not become crispy). Place the khachori in and let them float gently. When they start to expand and take on a light golden color, increase the heat to medium and fry on both sides until a crispy and golden crust is achieved.

Serving: The finished, crispy, and hot khachori with green beans should be served with spicy and juicy potato ragout and green paste.

When it comes to marinades, people first think of mango, lemon, or chili marinades. However, if you love marinades and are tired of familiar flavors, try making a spicy marinade from badhal, which is called brata kathala. Badhal, known in English as Mankhi jackfruit, is prepared using cardamom, fennel seeds, kalonji, and pure mustard oil. This marinade is so delicious that it can double the flavor of ordinary lentils with bread or paratha.

Badhal belongs to the kathala family. It externally resembles a small kathal but differs in that its surface is velvety rather than prickly. The ripe fruit is eaten directly, while the raw fruit is used to prepare marinades and chutneys. It is rich in vitamins C and A, iron, and antioxidants, and its season is during the hot and rainy time of year.

Ingredients

To prepare, you need 500 grams of raw badhal, cut into small pieces; 2 tablespoons of cardamom (lightly crushed); 1 tablespoon of fennel seeds; 2 tablespoons of yellow or black mustard (lightly crushed); 1 teaspoon of kalonji (nigella seeds); 1 teaspoon of turmeric powder; 1.5 tablespoons of red pepper powder (depending on spiciness); 1/2 teaspoon of asafoetida; 1 cup of mustard oil; 2 tablespoons of amchur powder or vinegar (for tanginess); salt to taste (the marinade salt should be slightly saltier).

Preparation Instructions

First, you need to prepare the badhal: peel it and cut it into desired small pieces. In a pot, boil water, adding a pinch of turmeric and salt, and cook the badhal pieces for 3-4 minutes (they only need to be partially cooked so they do not overcook). After that, remove the cooked pieces from the water and spread them on a cotton cloth in the sun or near a fan for 2-3 hours to completely remove all moisture.

Next, in a pan over low heat, fry the fennel seeds and cardamom for 1 minute to release their aroma. After cooling, grind them in a blender to a light coarse consistency. Then, heat the mustard oil in a pot until it smokes, after which turn off the gas and let the oil warm up slightly. In the warm oil, mix the asafoetida, kalonji, ground cardamom and fennel, mustard powder, turmeric, red pepper, amchur, and salt, mixing thoroughly.

Finally, add the dried badhal pieces to this spicy oil mixture and mix well so that each piece is covered with spices. Let the finished marinade cool completely, then transfer it to a clean and dry glass jar (bornya). Leave the marinade in the sun for 3-4 days, and your spicy badhal marinade will be ready to serve!