5. VEGETABLE DISHES
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5.1 BANANA FLOWER CURRY (Arati Puvvu Kura)
INGREDIENTS
| 2 cups | Banana flowers, finely chopped |
| 1 tsp | Turmeric powder |
| 1 pinch | Salt to taste |
| 1 tsp | Rice |
| 2 tsp | Mustard seeds |
| 3 | Dry Red Chilies |
| 2 tsp | Tamarind paste |
Seasonings:
| 2 tsp | Ghee |
| 1 tsp | Urad dal |
| 2 | Dry Red Chillies, broken into pieces |
| 1 sprig | Curry leaves |
| 1 tsp | Mustard seeds |
| 1 tsp | Cumin seeds |
| 1 tsp | Asafetida |
| 1 tbsp | Cilantro, finely chopped |
DIRECTIONS
- Boil water, add banana flowers, salt and turmeric and cook until tender. Remove from the heat, drain the water and set aside.
- Soak rice and mustard seeds in the water for 15 minutes. Add red chillies and grind into a coarse paste.
- Heat ghee and fry seasonings until they splutter and brown.
- Add banana flower and ground paste and fry for 5 minutes.
- Add tamarind paste and cook for few minutes
- Garnish with Cilantro.
5.2 BELL PEPPER & TOFU CURRY
INGREDIENTS
| 1tbsp | Oil |
| 4 | Red or Green Bell peppers, cut into strips |
| 1lb | Extra Firm Tofu, well drained and wrapped in towel to absorb all the moisture |
| 1tbsp | Lime juice |
| 1tsp | Crushed black pepper to taste |
| 1 pinch | Salt to taste |
DIRECTIONS
- Heat oil in a pan until it smokes.
- Add peppers and fry for a couple of minutes.
- Add tofu, lime juice, black pepper, salt and fry until the peppers are still crunchy.
5.3 CABBAGE & GARBANZO BEANS
INGREDIENTS
Seasonings:
1 tsp Mustard
1 tsp Cumin seeds
1 tsp Urad Dal
2 Dry Red Chillies
2 cups Cabbage, finely chopped
1 cup Garbanzo beans, soaked overnight
1 pinch Salt to taste
1 tsp Cilantro, finely chopped
DIRECTIONS
- Pressure cook garbanzo beans for 1 whistle.
- Heat oil and fry seasonings until they splutter.
- Add cabbage, garbanzo beans and salt and cook for few minutes
- Garnish with cilantro.
Deleted: . . Cumin seeds¶ 1 tsp . .
Deleted: seeds
Deleted: 1 pinch . Asafetida powder
Deleted: 1 pinch .
Deleted: 1 . . Ridge gourd
Deleted: 1 tbsp . Oil¶
1 bunch . Mint leaves¶
¶
2 tbsp .Tamarind paste¶
4 . Red Chillies¶
1 pinch . Turmeric powder¶
Deleted: ¶
Seasonings:¶
4 tbsp . Oil¶
1 tbsp . Urad dal¶
1 tbsp . Channa Dal . ¶
1 tsp . . Coriander seeds¶
Deleted: Peel ridge gourd and save the skin.
5.4 CHANNA MASALA
INGREDIENTS
1 cup Garbanzo Beans
Seasonings:
1 tsp Mustard seeds
½ tsp Cumin seeds
1 tsp Urad dal
1 inch Ginger, chopped
2 tbsp Channa Masala powder
1 tbsp Garam Masala powder
½ tbsp Red Chilli powder
4 Tomatoes, chopped
3 tbsp Sour cream 5-6 stems Cilantro, chopped
DIRECTIONS
- Soak garbanzo beans in water overnight.
- Cook garbanzo beans until they are soft to the touch and set aside.
- Heat oil and fry seasonings until the splutter.
- Add channa masala, red chilli and garam masala powder and fry until everything is mixed well.
- Add the tomatoes and fry until they are cooked.
- Add garbanzo beans and 1 ½ cup water.
- Crush 2 tbsp of the beans to make the gravy thick. Cook for 5 minutes.
- Add sour cream and chopped cilantro.
- Mix well and remove from heat.
Serve with pooris, naan or chapathis.
5.5 DRY GREEN BEANS
INGREDIENTS
½ lb Green Beans, chopped
Seasonings:
1 tsp Oil
¼ tsp Mustard seeds
1 tsp Urad dal
2 Dry Red Chillies
1 pinch Salt, as needed 1 tbsp Coconut, fresh grated
DIRECTIONS
- Wash the green beans, cut the ends and chop into fine pieces.
- Heat oil in a frying pan and fry the seasonings.
- Add beans, sprinkle water, close the pan with a lid and cook until beans are soft.
- Add salt and coconut.
- Stir well, and then remove from heat.
TIP: Replace green beans with other vegetables like cabbage, chayote squash or carrots.
5.6 MASALA CAPSICUM
INGREDIENTS
1 cup Peanuts 1 cup Sesame seeds
2 Green bell pepper, cubed
2 Red bell pepper, cubed
2 Yellow bell pepper, cubed
Seasonings:
1 tsp Mustard seeds
1 tsp Cumin seeds
1 tsp Tamarind paste
1 tsp Red chilli powder
1 pinch Salt to taste
1 tsp Cilantro, finely chopped
DIRECTIONS
- Roast Peanuts and sesame seeds and grind them into a fine paste.
- Heat oil and fry seasonings until they splutter.
- Add bell peppers and fry for 5 minutes.
- Add peanut and sesame paste, tamarind, red chilli powder and salt. when well cooked.
- Garnish with cilantro.
5.7 MASALA POTATO (Aloo Gol Matol)
INGREDIENTS
6 Small Potatoes, peeled
For Masala:
1 tsp Cumin seeds
1tsp Coriander seeds
1 tsp Fennel seeds
2 Dry Red Chillies
1 tsp Black Pepper corns
2 tsp Oil
1 pinch Salt to taste
2 tsp Lemon Juice
1 tsp Cilantro, finely chopped
DIRECTIONS
- Roast masala ingredients and grind into a powder.
- Poke holes in the potatoes with a fork.
- Heat oil in heavy sauce pan and fry potatoes with a closed lid for 10 minutes.
- Add masala powder and salt and fry till potatoes are cooked.
- Add lemon juice and fry for 2 minutes.
- Garnish with cilantro.
5.8 MASALA SNAKE GOURD (Pudalangai)
INGREDIENTS
For Masala:
3 Dry Red Chillies
¼ cup Toordal
1 tsp Cumin seeds
¼ tsp Channa dal
½ cup Channa Dal
1 Snake Gourd, slit, de-seed and cube
1 pinch Salt to taste
Seasonings:
1 tsp Mustard seeds
1 tsp Cumin seeds
2 Dry Red Chillies
1 sprig Curry leaves
1 pinch Asafetida
¼ tsp Turmeric powder
DIRECTIONS
- Roast all Masala ingredients and grind into a fine powder and set aside.
- Boil chana dal till it is half cooked.
- Add snake gourd and salt.
- Cook until tender.
- Heat oil and fry seasonings until they splutter.
- Add channa and snake gourd mixture and fry until the water evaporates.
- Add ground masala and fry for a few minutes.
5.9 OKRA IN YOGURT SAUCE (Dahi Bhendi)
INGREDIENTS
Seasonings:
½ tsp Mustard seeds
½ tsp Cumin seeds
½ tsp Urad dal
1 Dry Red Chilli
4 Curry leaves
1 pinch Asafetida
20 Fresh Okra, washed, dried and cut into ½ inch rings 1 pinch Turmeric ½ tsp Red Chili powder ¼ tsp Garam masala powder ½ tsp Coconut powder 1 pinch Salt to taste
1 cup Yogurt 1 tsp Cilantro, finely chopped
DIRECTIONS
- Heat oil and fry seasonings until they splutter.
- Add okra and fry till it is cooked.
- Add turmeric, red chili powder, garam masala, coconut powder and fry for 2 minutes.
- Add yogurt and cook for 2 more minutes.
- Garnish with Cilantro.
5.10 POTATO & SPINACH CURRY (Aloo Methi Palak)
INGREDIENTS
Seasonings:
1 tsp Mustard seeds
1 tsp Cumin seeds
1 cup Fenugreek leaves, finely chopped
1 cup Spinach, finely chopped
2 Potatoes, cubed
1 tsp Red Chilli powder
1 tsp Cilantro
1 pinch Salt to taste
DIRECTIONS
- Heat oil and fry seasonings until they splutter. Add fenugreek, spinach and potatoes and fry for 2 minutes.
- Add chilli powder, salt, 1 cup water and let the vegetables cook.
- Garnish with Cilantro
5.11 SPICY ACHARI ALOO
INGREDIENTS
Seasonings: 2-3 tbsp Oil 1tsp Mustard seeds 1tsp Cumin seeds 1tsp Sesame seeds 1tsp Fenugreek seeds 1tsp Fennel seeds 1tsp Nigella seeds (sometimes called onion seeds)
1 pinch Asafetida
1tsp Turmeric
1tsp Red Chilli powder
1lb Potatoes, boiled, peeled & cubed 1 pinch Salt to taste
1 handful Cilantro, chopped
DIRECTIONS
- Heat oil and fry seasonings until they splutter.
- Add asafetida, fry a bit and then add turmeric and red chilli powder.
- Add potatoes and salt and fry until roasted golden brown.
- Garnish with cilantro.
5.12 STUFFED EGGPLANTS
INGREDIENTS
Seasonings:
| 2 tsp | Oil |
| 1 tsp | Mustard seeds |
| 1 tbsp | Coriander seeds |
| 1 tsp | Methi seeds |
| 4 tbsp | Channa Dal |
| 4 tbsp | Urad dal |
| 6 | Dry Red Chillies |
| | |
| ½ tsp | Asafetida powder |
| 2 tsp | Salt to taste |
| | |
| 10 tbsp | Oil |
| 15 | Small Eggplants |
DIRECTIONS
- Heat oil and fry seasonings until golden brown.
- Add asafetida powder, fry for a few seconds and turn off the stove.
- Add salt, then powder the mixture coarsely.
- Slit eggplants into four just on the end (not where the stalk is), then wash thoroughly.
- Heat oil in a nonstick pot with a lid. Stuff each eggplant with the powder and drop it in the oil. Cover with lid on and leave it on a low flame. Stir once every few minutes carefully making sure that the eggplants remain full. After 10 minutes when the eggplants are soft, remove the lid.
- When the eggplants have browned, add any remaining powder and cook for a few more minutes.
5.13 STUFFED KARELA
INGREDIENTS
1 tbsp Sesame seeds, roasted and powdered
8 medium Karela, scraped lightly, then split down one side
For stuffing:
1 tbsp Tamarind paste
1 tsp Red Chilli powder
½ tbsp Cumin powder
½ tbsp Coriander powder
½ inch Ginger, grated
2 tbsp Besan
1 tsp Turmeric powder
1 pinch Salt to taste
2 tbsp Oil as needed ½ tsp Mustard seeds
DIRECTIONS
- Mix powdered sesame seeds with stuffing ingredients and just enough water to make a dough with chapatti dough like consistency.
- Stuff the karela with this dough.
- Heat oil and fry mustard seeds until they splutter.
- Shallow fry karela until they are cooked.