Allium sativum, or garlic, belongs to the genus onion. The edible bulb is composed of smaller cloves. There are over 300 varieties grown worldwide. American garlic, with its white, papery skin and strong flavour is one of the most common varieties. Italian and Mexican garlic, both of which have pink to purple-coloured skins, have a milder flavour.
Garlic can reduce LDL (Low Density Lipoprotein) or bad cholesterol. It is a good blood-thinning agent. Garlic contains essential oils that can inhibit the growth of the Candida albicans fungus. It is believed to suppress the growth of tumours, and is a potent antioxidant, good for cardiovascular health.
Now, for a recipe.
Ripe tomatoes: 4 nos
Garlic: 1 cluster or 10 cloves
Cumin seeds: 1tbsp
Turmeric powder: one-eighth tsp
Salt to taste
Coriander leaves, chopped: 15gm
Refined oil: 2tsp
Mustard seeds: quarter tsp
Dry red chillies: 4-5
Curry leaves: 1sprig
Asafoetida: quarter tsp
Method: Crush garlic, cumin seeds and peppercorns using a pestle and mortar. Extract tamarind juice, mash tomato and mix both and keep it ready. Heat oil in a kadai, add the tempering ingredients and wait till the mustard seeds splutter, fry the chillies and curry leaves. Then add ground cumin, peppercorn and garlic masala, sauté it for 2 minutes on medium heat. Add tamarind juice and mashed tomato mixture with enough water and salt.
Bring the mixture to boil. Once it starts boiling turn off the stove; add the coriander leaves. Close it with a lid and let it rest for a few more minutes.
Jr Sous Chef
Taj Club House