Lahsyade is a traditional summer dish loved by us pahari people. In Himachal the people of Kangra district must be the only ones who love their sour and tangy vegetables. Lahsyade is one of them. It is a time consuming and tedious process but the applause is usually worth the trouble. It is a patent of my dear Nani’s and this time I shot pics of her doing her magic in the kitchen.
Nani in cooking mode. I love her orange hair because that is how I always remember them. She works hard at this age, refuses to keep a maid to lighten her work load, cooks all our favourite dishes and hates to be called ‘old’. And she loves her soap opera’s and the ‘saas-bahu’ serials. she was extremely happy when I told her I wanted to learn her signature dish.
Mustard oil in an cast iron kadai/wok. Almost 1 and 1/2 cup of oil. Once you get the dish you can transform it into less oily one. The iron kadai lends a very distinctive taste to this vegetable.
Onions and garlic churned in a blender. This is almost 2 and 1/2 cups of this mixture. It has almost 15-18 garlic cloves.
put the onion mixture in the bubbling mustard oil. Of course anyone who has worked with mustard oil knows that you must let it cook before you add your ingredients if you don’t want the mustardy taste to it.
250 gms of imli in water sqeezed within an inch of its life.
Lasyade… deseeded and boiled.
Now the trick to deseed them is to keep a bowl of imli water handy. Take the lasyade and break with a ‘belan’ into halves and remove the seed and keep dipping your fingers into the ‘imli’ water to avoid the stickiness that oozes out of the Lahsyade. Put the deseeded Lasyade into water to avoid them turning black.
She deseeded almost 3 kgs of lasyade for this. Can you imagine the patience? And she didn’t even ask for help.
Close-up of the beauties.
Now to the baeutifully brown onion add dhania powder and turmeric powder. To taste which in Nani’s case amounted to at least 5 tbps of dhania powder and 2 of turmeric.
Add red chilli powder. Only about 3 teaspoons. Nani can’t eat chilli. If you like add more.
Mix it up and cook for some time.
Add the deseeded and boiled Lasyade to the onions.
Add salt to taste.
My Nani working to get some more juice out of the imli. I really bugged her with my constant demands for her to stop and let me photograph. She bore up pretty well to the pressure.
Adding the imli paste to the Lasyade.
Add ‘shakkar’ to the lasyade. I am not sure what to call it in english. It isn’t ‘brown sugar’ for sure.
This is what ‘shakkar’ looks like.
Now sit back and let it cook. With occasional stiring. We are waiting for the oil to be released by the lasyade.
Almost 3 hours after we started the lasyade are done. Cann you appreciate the amount of oil these little green dudes have? And look at the quantity of made lasyade from almost 3 kgs of raw ones.
And its ready to be eaten with chappatis or paranthas.
I made the mistake of asking Nani to photograph them the next morning. I was thinking of the light and how to take a pretty picture. This is what was left for me.
Anyway, I had to chronical this dish. Lasyade/Lasuda/ cordia dichotoma is fairly common all over our country and in the temperate zones too so it might be worth the trouble to look for them. Or you can always come to Himachal and ask your landlady to cook them for you.
Oh what was Nanu doing all this while..
Eating his pastry and reading some magazine….