Hello! It’s Gooda Bartha to meet you!
I’d been thinking of starting something like this for a while now, and today’s the day it’s happening! Are you ready too? Let’s go! It will be a story in words and pictures, a mix of food and life. And even if it doesn’t always turn out as planned or hoped for, it’ll still be good.
So I had Good Bartha (Zucchini puree) for the first time three years ago, and it was one of those times when after tasting it, I thought or said something like, Wow, that’s really good, that’s amazing, let me finish this so I can have some more. I was visiting my aunt and uncle in Illinois at the time, and my uncle was cooking. I think he made rice and dal that night too.
I got the recipe from my uncle a few weeks ago, and now it was my turn. Time for some re-creation recreation.
Gooda Bartha (Zucchini puree)
- 1 lb zucchini (about 2)
- 1 Tbsp oil
- 1 teasp cumin seeds
- 1/2 teasp black mustard seeds
- 1 fresh green jalapeno chili
- 1 medium onion
- 1/2 teasp salt
- 1/2 teasp chili powder
Yes, that’s what I’m talking about. Dinner tonight, lunch tomorrow!
Here’s how to get everything ready:
The zucchini gets chopped,
the onion gets sliced, and
the chili gets seeded and sliced.
And here’s what to do in five easy steps:
- Put the zucchini in a saucepan, and cook with water until soft. (I used 1 cup water for 4 zucchini, and I covered the pan to have it cook faster.) Then drain the water, and mash.
- Heat the oil in a frying pan, and fry the cumin and mustard seeds until the mustard seeds crackle.
- Add in the onion and chili, and cook until the onion is soft. (I covered the pan again during this step.)
- Add in the mashed zucchini, salt, and chili powder, and cook uncovered for 5 minutes or until the liquid evaporates.
- Serve warm or at room temperature.
(Recipe modified from “The Complete Asian Cookbook” by Charmaine Solomon)
And now, ready to be introduced:
I also made some friendly beaners while I was cooking and let them join the party too. They’re the red and black you see balancing out the picture.
And in the end? It was pretty good! My uncle’s was better (at least according to my memory), but that’s okay. I can compare notes and do some cooking with him the next time I’m in Illinois. Lucky for me, that next time is going to be in two weeks, when I head out there to do the Illinois Marathon and see my aunt and uncle and brother.
I’ll see you later too – here are some Gooda Bartha seeds and spices to chew on until then.