Banana & Plantain Beans Brussel Sprouts Cabbage Cauliflower Chickpea Dal & Lentil Drumsticks Eggplant Gourd & Pumpkin Jackfruit Jalfreize Kurma Miscellaneous Mixed Vegetables (Below) Okra Paneer Papaya Peas Peppers Potato Spinach & Greens Tomato Zucchini

MIXED VEGETABLES

Alu Potol (Potato and Parwal)

Green parwal - 2 cups (peeled, cut into halves)
Turmeric powder - 1 tsp
Cumin (whole) - 1 tsp
Coriander powder - 2 tsp
Asafetida - ½ tsp
Sugar - 1 tblsp
Green Cardamom - 2 (whole)
Cinnamon (whole) - 1 inch
Potatoes cut into halves - 1 cup
Ginger paste - 3 tblsp
Chili powder - 1 tsp
Cumin powder - 1 tsp
Bay leaf - 1
Ghee for frying
Salt to taste

In a pan heat 1 tbspn ghee and fry whole cumin seeds till they crackle. Add asafetida and all other spices. Add 1 tsp water and fry for 7-10 minutes on low heat. In a wok heat ghee and fry parwal and potatoes, then add to the spice mixture, stir and add salt. Pour 3-1/2 cups of warm water and allow to simmer. Add sugar, ghee and ground green cardamom and cinnamon, and cook till gravy thickens.

Alu Potoler Dalna (Potato and Parwal Curry)

8-10 Parwals, scrubbed and halved
4 Potatoes, peeled and cut
6 Tbsp Ghee
1 Tsp Salt
1 Tsp Sugar
2 Bay Leaf
1 Tbsp Cumin Paste

For Masala:
1 Tbsp Ginger and Green Chilli Paste
1 Tbsp Turmeric Paste
1 Tbsp Coriander Paste
1 Tsp Red Chilli Paste
½ Tsp Cumin Seeds
1 Tbsp Ghee

Heat ghee in a Kadhai and fry the potatoes, then the parwals. Drain and set aside. In the same oil fry the Masala paste and cook well. Sprinkld a little water as needed. Add potatoes and parwals to it and sauté well. Add 1 ½ cup water and cook the vegetables. Cook until just a little gravy remains. Add salt and sugar. In a separate pan, heat ghee and fry the bay leaf and cumin seeds. Pour over the vegetables, mix, and offer.

Avial #1 (Mixed Vegetables in Coconut Gravy)

2 cups of peeled, cubed vegetables: carrots, raw bananas, bottlegourd, brinjals, potatoes, chow chow
Bland yogurt (Kammati perugu) - 3 to 4 cups
Fresh shredded coconut - 2 cups
3 Green chillies
Jeera (cumin) - 1-1/2 tblsps.
1 tsp mustard seeds
A sprig of curry leaves
1 tsp cumin seeds
2-3 red chillies

Grind the fresh coconut (always use fresh coconut!), green chillies and jeera to a fine paste. Boil the cubed vegetables with a little salt, turmeric powder and water. If possible, pressure cook them. Put yogurt in a vessel and add the ground paste and the boiled vegetables and salt as necessary to it. (Try to avoid using sour yogurt as it might tamper with the fresh taste of avail.) Heat the vessel on low flame stirring yogurt mixture occasionally. Once the liquid comes to a boil, add some fresh chopped coriander and leave the heat on for a few more minutes. In a little hot ghee fry the mustard seeds, curry leaves, cumin seeds and red chillies until they splutter, then add to vegetables, and offer.

Avial #2

Yellow pumpkin - 1 cup
Potatoes - 2 (medium size)
Beans - ½ cup
eggplant - 1 Small
Yam - ½ cup
Curry leaves - 1 sprig
Grated coconut -1cup
Green chilies - 3
Coconut oil (preferred) or ghee

Clean and cut all the vegetables lengthwise (about the size of the small finger). Steam or pressure cook them with minimum water. Grind coconut and chillies to make a paste and mix it into 2 cups yoghurt. Add the paste to the cooked vegetables and keep on the heat for 2 minutes. Fry the curry leaves in a little coconut oil and add seasoning to avail, then offer.

Avial #3

2 Drumsticks
¼ tsp Turmeric powder
2 Raw bananas
1 pound Yams
1 cup Peas
1 cup Green Beans
8-10 Curry leaves
1 cup Buttermilk
5 tblsp Ghee

Grind for Masala:
1 Coconut (grated)
6 Green chillies
1 tsp Cumin seeds
1/4 tsp Peppercorns

Cut all vegetables into small pieces. Cook in water with turmeric. Drain excess water. Mix ground masala and buttermilk. Simmer on low heat. Add coconut oil and curry leaves. Serve hot. (This dish is soft, but not like a paste.)

Aviyal #4

Season or available vegetables: kumbalanga (similar to cucumber), kathirikka ( eggplant), padavallanga (snake gourd) or padaval (chundakka), drumsticks (muringakka), raw plantain, etc. You can also use carrots (but only 1 or 2 only, else it becomes too sweet), Japanese or any variety long eggplant, long beans or french beans, cucumber, raw banana, potatoes, zucchini, other kinds of squash, and canned drumsticks.

Other ingredients:
1 or 2 green chillies
1 tsp cumin seeds
1/2 tsp turmeric powder
½ cupraw coconut or coconut powder
salt to taste
3 Tablespoons yogurt or 1 Tablespoon lemon juice or
1/3 cup diced raw mango (optional)
Sprig fresh curry leaves

If using plantain or raw banana, cut into long strips (2 inches x half inch x .25 inches approx.) and mix with some yogurt (2 tablespoons) and keep aside for 10 minutes. Rinse well before boiling. If using canned drumsticks, add only at the very end and reduce the salt you add. The total sliced vegetables should total approximately five cups. When boiling add very little water if the veggies you add are rich in water (cucumber, cumbalanga, etc.)

Boil the vegetables with ½ cup salted water, with added turmeric. Add the slow-cooking vegetables (like plantain) first, then beans, etc. Meanwhile, blend the coconut to a smooth or semi-smooth paste with the green chillies or half the green chillies, and cumin. When the vegetables are almost cooked, add the paste and curry leaves and cook for a few minutes more. Finally add the yogurt/lime juice andraw mango and mix it in. You can season with mustard seeds if you wish, but it’s best not to add any more oil (the coconut has plenty). Add the sliced green chillies to the boiling vegetables if you don't like it too hot, otherwise blend chillies with the coconut.

Avial #5

½ cup peas
½ cup french beans, chopped
2 raw bananas, peeled and cubed
½ cup cabbage shredded
2 large carrots, peeled and cubed
2 potatoes, peeled and cubed
1 cup curds, well beaten
1 tsp turmeric powder
1 tsp cumin seeds
10 cashew nuts, halved
10 curry leaves
Coconut oil
Salt to taste

Boil all vegetables and cashew nuts in water till just done. Add turmeric and salt. Drain and reserve the water. Mix the curd with the ground paste and add to the vegetables. Add reserved water to make a thick gravy. Heat 2 tblsp coconut oil and add the curry leaves and cumin seeds. When they pop, pour over the curry and mix gently.

Banda-Kopheer Torkari

1 cabbage, chopped finely
2 medium potatoes, cut into cubes
2 medium tomato
1 cup green peas
1 tbsp ginger-green chilies paste
1 tsp cumin seed
1 tsp asofoetida
2 tsp chili powder
2 bay leaves
2 cardamom
1 tsp cumin, coriander
1 tsp garam masala powder
lots of coriander, chopped finely

Fry the potatoes and set aside. In a little hot ghee fry the bay leaves, cumin seeds, cardamom, ginger- chilies paste, and fry till it splutters and gets browned. Add the cabbage, and cook until it becomes soft. Add the fried potatoes, cumin, coriander, garam masala powder, chili powder, peas, and mix everything thoroughly, then add the tomatoes and cover the pan for another 5-6 minutes. Check and stir to be sure it’s not sticking. When done, garnish with coriander leaves and offer. (This recipe does not have gravy, so cook it all the moisture is evaporated.)

Bandhakopir Ghanto

2-1/2 tblsp Mustard oil
3/4 lb Potatoes, cubed
1/2 tsp Cumin seeds
6 cup Cabbage, finely shredded
1 tsp Green chile, chopped
1/4 cup Water
3/4 tsp Salt
1/2 tsp Turmeric
1 1/4 tsp Sugar
1 tsp Cayenne
1/2 c Green peas, cooked
1/2 tsp Garam masala
Ghee for frying

In a little hot ghee fry the potatoes until they are medium brown, 10 minutes or so. Stir often. Using a slotted spoon, remove from the oil and set aside. Add more ghee and fry cumin seeds for a minute, then add cabbage, chile and water. Lower heat and cook uncovered until the cabbage is limp, about 8 minutes, stirring often. Stir in the salt, turmeric, sugar, cayenne, another 2 tblsp water and the potatoes. Cover and simmer until the potatoes are tender. Add the peas and cook for 2 minutes. Remove from heat, stir in the garam masala and let it stand, covered, for a few minutes. Sprinkle with ghee, if desired, and serve.

Bangladesh Saak-er Ghanto

1 cup of eggplant, diced
1 cup of pumpkin, diced
1/2 cup of potato, diced
1/2 cup of radish, diced
3 cups of spinach, roughly chopped
1/2 teaspoon of Panchforan
1/2 teaspoon of ginger paste
1/2 teaspoon of turmeric powder
1 teaspoon of mustard paste or powder
1 red chilly, halved
1/2 teaspoon of sugar
salt to taste
2tablespoons of ghee
8-10 pieces of boris (sundried pulse cakes), deep fried

Heat the ghee in a saucepan and add the red chilly and panchforan. When the seeds turn brown, add potato and radish. Stir fry for 2 minutes. Add pumpkin and eggplants and stir fry for another 2 minutes. Add the chopped spinach and stir fry the whole mixture for 2-3 minutes. Add turmeric powder, half cup of water, salt, sugar and mustard paste/powder. Cook, covered, on medium to low heat until the potato and radish are done. Mix the deep fried Boris. The dish should be dry- so adjust the amount of water accordingly. Serve at room temperature.

Barbeque Vegetables

2 Tbsp Ghee
1 Kashmiri Red Chilli (whole)
½ cup Carrot (blanched and cubed)
1 cup Shredded Cabbage
1 cup Shredded French Beans (blanched)
½ cup Capsicum, cubed
2 Medium size Tomatoes, chopped
Vegetarian Barbeque Sauce
4 Tbsp Lemon juice
2 Tbsp Sugar
1 Tsp Soya Sauce
½ Tsp Lemon Juice

Thick Tomato Sauce:
4 Tbsp Tomato puree or homemade ketchup
½ Tsp Lemon Juice
1 Tbsp homemade Chilli Sauce
1 Tbsp Cornflour mixed with ½ cup water

Other Ingredients:
½ cup drained Noodles
1 Tsp Salt
1 Tsp Pepper
1 Tbsp Lemon juice
1 Tsp Soya Sauce
3 Tbsp copped Coriander Leaves
Chopped Coriander Leaves

Mix all the Ingredients together and make the sauce. Heat 2 Tbsp ghee. Remove from fire and add Kashmiri Red Chilli to it. Cover and leave for 10 minutes so the colour of the Chilli gets into the oil. Heat this Chilli Oil and saute carrots and beans and then add capsicum to it. Cook till softened, then add cabbage and tomatoes and stir well. Add both the sauces and mix well. Add the noodles, salt, pepper, lemon juice, soya sauce, coriander leaves and mix. Check the seasoning and adjust the water quantity to desired consistency. Serve hot garnished with coriander leaves.

Bean and Potato Curry

Ghee 2 tbsp.
Mustard seeds 1 tsp.
Urad Daal 1 tsp.
Beans and Potatoes, cubed 3 cups
Salt to taste
Turmeric pinch
Coriander powder 2 tsp.
Chili powder 1 tsp.
Ginger powder 1 tsp.
Cumin powder 1 tsp.

Heat ghee and fry the mustard seeds, and Urad Daal. vegetables. Sprinkle salt and turmeric. Cook on high heat for a couple of minutes. Add coriander, chili, ginger and cumin powders and cook on low until done. For making the potatoes more crisp, add rice powder (arshi maav) and stir it in.

Bengali Arhar Daal with Vegetables

½ cup Arhar Daal
2 cups mixed veges, cubed: cauliflower, potatoes, horseradish, peas, parwal
1 Tbsp Ghee
1 Tsp Panch Phoran
3 Green Chillies, slit lengthwise
1 Tbsp Ginger Paste
1 Tsp Turmeric Paste
¼ Tsp Red Chilli Paste
1 Tbsp Coriander Paste
1 Tbsp Cumin Paste
½ Tsp Sugar
1 Tsp Salt
6-7 cup Water
½ cup chopped Coriander Leaves

Soak Daal in water and rinse well. Boil 6-7 cups water in a heavy pot and add the daal to it. Stir and when the daal comes to boil add the vegetables to it. Also add turmeric and chilli paste to it. Let the vegetables cooked properly. The daal will take about half an hour or so to cook, so add the different types of vegetables accordingly. Next add Green Chillis, salt, coriander paste, cumin paste and sugar. Add more water as needed. Temper the daal with ghee and panch phoran. Add coriander leaves to it and mix well. Offer hot.

Bengali Labra

2 tblsp ghee
1-1/2 tsp sugar
1 bay leaf
1/4 tsp panchphoran
3 tblsp ginger, minced
1/2 tsp turmeric
2 tsp cumin, ground
3/4 tsp salt
3/4 cup tomatoes, chopped
1/2 cup water
1/2 lb potatoes, cubed
1-1/4 cup sweet potato, peeled & cubed
2 cup cauliflower, chopped
1 cup green beans, sliced
2 cup eggplant, cubed
3 tsp red chile paste
1/4 cup green peas, cooked
1/2 tsp garam masala

Heat oil and add sugar. Fry for a few seconds. Lower heat and add bay leaf and five spice. Cook for a few seconds. Add ginger, turmeric, cumin v& salt. Stir and add the tomatoes and water. Add potatoes, sweet potatoes and cover to simmer for 15 minutes. Add cauliflower, beans, eggplant and red chile paste. Simmer, covered, for 10 minutes. Reduce heat again and uncover and simmer for a further 10 minutes. Sprinkle hot water over the vegetables if they start to stick but be careful because you want a thick sauce that clings to the vegetables. Stir in the peas and simmer, covered, until the vegetables are all cooked through. Remove from heat and blend in the garam masala. Sprinkle with cilantro and serve.

Bengali Shukto

2 medium Potatoes
1 Small Brinjal
1 Horseradish
1 Green Banana
3 Drum Sticks
3 Parwals
2 Bitter Gourd
3 Tbsp Oil
5 Medium Size Bari/Bori ( Sun dried Small Pulse Cakes )
1 Tbsp Ginger Paste
1 Tsp Mustard Paste
1 ½ Tsp Cumin Powder
1 Tsp Red Chilli Powder
1 Tsp Salt
½ Tsp Turmeric Powder
2 Tbsp Ghee
½ Tsp Panch Phoran
3 Tbsp Milk
2-3 cups Water
2 Tsp Sugar

Cut all begatables into 1-½ inch lengths or into cubes. In a little hot ghee fry the boris and set aside. Fry the Karelas in ghee and set aside. Add all the Vegetables in it one at a time and sauté all the Vegetables well. Let the begetables brown a bit in colour. Now add the fried boris and karelas to it. Add all the spices to it and mix well. Add water and let the vegetables simmer well and get cooked. Heat ghee and fry the panchphoran until it splutters, then pour over the Vegetables. Add sugar and milk and mix well. Simmer until nicely done, and offer.

Bhuna Niramish

2 pounds palwal
1 bay leaf
2 lb potato
2 tsp ground cumin
1 tsp ground coriander
1 cup ghee
1/4 cup shelled peanuts
2 tps ground turmeric
4 cardamoms
3 one inch cinnamon sticks
2 tsp ground red chilli
1 tsp salt
1 tsp sliced ginger
1 tsp sugar

Peel palwal and potato. Cut into cubes. Fry vegetables and peanuts separately in ghee until deep brown. Crush cardamom, cinamon and ginger. In a frying pan put crushed spices and bay leaf into hot ghee. Stir, add ground spices with 1/2 cup of water. Cover and cook over low heat, stirring regularly. Add sugar when vegetables soften. Remove from heat, serve in a dish. Sprinkle peanuts to garnish, and offer.

Birbal Ki Handi

1 cup each carrots, beans, peas, capsicum
2 cups panir, cubed
1/3 cup Cashewnuts
1/3 cup Fresh cream
3 Green chillies
2 (cut into four pieces)
Ghee for frying
Garam masala 2 tsp
White pepper powder 2 tsp
Minced ginger 1 tsp

Cut vegetables and panir into cubes. Half-boil all the vegetables. In hot ghee fry the cashewnut paste. When brown remove from fire. Heat ghee in clean pan and fry green chillies and half-boiled vegetables. Keep stirring, adding salt to taste. Sprinkle water from time to time. Add cashewnut paste. Mix well with vegetables. Add panir and garam masala powder, pepper powder and chopped ginger. Add fresh cream. Serve hot.

Broccoli Begun

2 heads Broccolo
1 large Eggplant
Salt to taste
Turmeric 1 tsp
Panch phoron 1-1/2 tsp.
Ghee for frying

Cut brocoli and eggplant in small pieces. Heat ghee and fry the panch phoron until it splutters, then add vegetables, cubed, along with salt and turmeric. Cover and cook, stirring frequently, for 15 minutes, or until done.

Cabbage, Potatoes and Pea Molagootal

1/2 cup mung dal
1/2 small head cabbage, chopped fine
1 large baking potato, diced
1 cup frozen peas
1 tspn sambar powder
1 tsp turmeric
salt to taste
3 tblsp. shredded dry coconut (fine variety), soaked in a little water
1 tsp mustard
2 tsp urad dal
1 tsp dry red chillis
sprig curry leaves
ghee for frying

Set mung dal to cook in about 2 cups water with a touch of turmeric. When dal is three-quarters done add shredded cabbage, potatoes and a little more water if needed on top of the dal. Add sambar powder and salt. Cover with a lid and let it simmer away for 15 to 20 minutes. Veggies should be done but still holding their shape. Stir in wet coconut. Remove from heat. In a little hot ghee fry the urad dal, red chillis and curry leaves. Mix into the vegetables and offer.

Crispy Vegetables

3 cups fresh vegetables (capsicum, carrots, broccoli, cauliflower, etc)
Ghee for deep frying
1 cup plain flour (maida)
1/2 cup cornflour
1/4 tsp. chilli powder
1 tsp. sesame seeds
Salt to taste

Make a batter by mixing the flour, cornflour, pepper, sesame seeds and salt with enough water to make a thick batter for coating vegetables Dip the vegetables in the batter and deep fry till golden brown. Drain and serve with chutneys and dips.

Green Vegetables with Potatoes

2 or 3 green ridge gourd (jhinga)
1 cu green geans
1 or 2 potatoes
Ghee for frying
1 tsp jeera
1 tsp saunf (fennel)
1 tsp turmeric
½ tsp sugar
Black pepper to taste

Cut the jhinga and beans into medium sized pieces. Take 100 gm of beans (cut into medium pieces and cube the potatoes. Wash and boil all the vegetables in two cups of water. Drain and reserve the stock. Arrange the boiled vegetables on a platter. Meanwhile, heat a tablespoon of ghee in a pan. Make a paste out of the jeera, saunf, and turmeric, and fry in the oil until browned. Add the turmeric and sugar and fry for a little longer. Add the vegetable stock and cook till it thickens a little, season with salt and a few pinches of black pepper powder. Pour the gravy over the boiled vegetables and serve hot.

Gujarati Makai Matar ki Sabzi

4 corn cobs
½ cup shelled peas
3 potatoes, cubed
2 carrots, diced
1 cup french beans, chopped
2 large tomatoes, chopped
4 green chillies, chopped
¼ coconut, grated
1 inches ginger, minced
8 curry leaves
1 cup rice, cooked
½ tsp mustard seeds
1 cup coriander leaves, chopped
Ghee
Salt and sugar to taste

Boil the corncobs. Grate the kernels. Boil all vegetables. Heat 4 tbsps ghee and add mustard seeds and curry leaves. When they pop, add the vegetables and the grated corn. Add green chillies, ginger, sugar and salt. Cook till well blended. Add coconut and the cooked rice. Mix well, garnish with coriander leaves and offer.

Gujurati Oondhiya

½ cup Potatoes
½ cup Papdi Flat beans
½ cup Peas
½ cup Brinjals, small
2 Bananas
2 Sweet Potatoes
1/2 Coconut (grated)
1 Kand (yam), small
1 tsp Ginger paste
1 tsp Green chilli paste
1/2 tsp Chilli powder
3 tsp Coriander powder
1/2 tsp Tumeric Powder
1-1/2 tsp Sugar
6 tsp Ghee
1 tsp Asafoetida
1 tsp Ajwain or Oregano
1/2 tsp Soda bi-carbonate
Salt to taste

For Muthias:
1 cup Gram flour
2 cups Methi (Fenugreek) leaves
1/2 tsp Ginger paste
1/2 tsp Green chilli paste
1/4 tsp Chilli Powder
1/2 tsp Corainder powder
1/4 tsp Tumeric Powder
1 tbsp Curds
1/2 tsp Sugar
1 tbsp Oil

Heat 6 tbsp ghee in a pan. Add Ajwain and Asafoetida. Add Soda bi-carbonate. Put in all the vegetables. Add all the masalas to the grated coconut and add to the vegetables. Add salt and Muthiyas. Cook. Sprinkle lime juice and garnish with coriander. Serve hot. For the Muthias: Mix the gram flour with Methi leaves, masala, curd and ghee. Add very little water and make a stiff dough. Make small sausages and deep fry. Keep aside.

Hebbar Iyengar Kozhambu (pachai kootu)

1/2 cup thoor dhal
I teaspoon turmeric powder
Cut Vegetable (green beans, choate squash, cabbage, cauliflower)
8 Red Chillies
3 tablespoons coriander seeds
1 tablespoon mustard seeds
Grated Cocoanut (optional)
Salt to taste
1 Teaspoon ghee
1 Teaspoon mustard seeds
1 Teaspoon Asofetida (perungayam or hing)
Sprig Curry leaves (karivepillai)

Cook thoor dhal with 1 teaspoon turmeric added to it either in a pressure cooker or in a rice cooker. Put coriander seeds, mustard seeds, red chillies and coconut in the blender and grind to a paste (don’t fry them first). In a separate vessel, cook the vegetables of choice. Add salt to taste. Add the ground paste and cook in low heat till the contents start boiling. Add the cooked dhal. Heat on low until the contents boil. Add additional salt to taste. To make the garnish, heat up a little ghee and fry 1 tsp. of mustard seeds until they splutter, then, add a pinch of asafetida and curry leaves. Add the garnish. Mix well. Offer.

Jhangora Uppma

1 cup Jhangor (coarse millet)
¼ cup peanuts
2 carrots
10 green beans
4 green chillis
sprig curry leaves
¼ teaspoon rai (mustard)
1 teaspoon asofoetida
ghee
salt to taste
1 lemon

Roast the Jhangora and steam it. In a Karai heat ghee and add rai and curry leaves. Fry for a minute, then add finely chopped carrots, beans, peas, green chillies and roasted peanut. Cook till they become tender and then add the steamed jhangora. Add salt and mix well. Squeeze lemon and garnish with coriander leaves. Offer hot.

Karnataka Malbari Curry

1/2 coconut, grated
2-1/2 cups mixed boiled vegetables (french beans, carrots, potatoes, cauliflower green peas)
2 sprigs curry leaves
1/4 teaspoon turmeric powder
1 tomato, chopped
1/2 tsp lemon juice
salt to taste

For the paste:
1/2 coconut, grated
3 to 4 curry leaves
1 tbsp cooked basmati rice
2 green chillies
1 teaspoon asofoetida
1 stick cinnamon
3 cloves
4 black peppercorns
3 red chillies

Mix the coconut, curry leaves and rice and cook on a slow flame, stirring continuously, until the mixture is light pink. Add the green chillies, cinnamon, cloves, peppercorns and red chillies and blend with a little water into a paste. Add 2 cups of water to the grated coconut and put in a blender. Strain and take out the coconut milk. (Keep the pulp for another preparation.) Add the paste, all the vegetables (except the tomato), curry leaves and turmeric powder and cook for 15 to 20 minutes or until the vegetables are soft. Add the chopped tomato and cook for 2 to 3 minutes. Add the lemon juice and salt. Serve hot.

Karnataka Valval

4 ounces white pumpkin
4 ounces red pumpkin
4 ounces tendlis (small gherkins)
4 ounces green peas
4 to 5 french beans (fansi)
1 large fresh coconut
3 to 4 slit green chillies
a few curry leaves
3/4 tsp cumin seeds
1 tbsp plain flour (maida)
1 tsp ghee
1 tsp sugar
salt to taste

Slice the pumpkins, tendlis and french beans very thinly. Grate the coconut, add 2 cups of water and allow to stand for a little while. Put in blender, strain and take out the thick milk. Add 2 cups of water to the same coconut and allow to stand for a little while. Blend in a liquidiser, strain and take out thin milk. Mix the thick coconut milk and the plain flour very well. Heat the ghee and fry the cumin seeds for a few seconds. Add the chillies and curry leaves and fry again for a few seconds. Add the vegetables, thin milk and salt and cook. When the vegetables are soft, add the thick coconut milk, sugar and salt. Cook for a few minutes.

Karnataka Yogirathna

2 Potatoes (cubed)
½ cup Peas (shelled)
2 cups Marrow (cubed)
2 cups Cucumber (cubed)
1 cup Ash gourd (cubed)
1 Carrot (cubed)
1 cup Cauliflower
1 Tomato (chopped)
4 Green Chillis, slit

For masala:
1 inch Ginger
1 tsp Coriander seeds
1 tsp Khus khus (poppy)
1 tsp Cumin seeds

Salt to taste
1 can coconut milk
½ tsp Mustard seeds
6-7 Curry leaves
1 tblsp ghee

Put all the vegetables in a cooker, add 1½ cups of water and cook. Release steam and open cooker, add slit green chilies and tomato. Simmer for 5-6 minutes. Add ground masala and salt, mix. Add coconut milk, heat oil, add mustard seeds and curry leaves. Pour on the cooked vegetables and offer. Serve hot.

Kerala Avial

1 cubed eggplant
1 cubed sweet potato or parsnip
2 sliced green bananas
1 cup french beans
1 cup green peas
1 sliced carrot
4 green chillis, finely chopped
4 tomatoes, finely chopped
1/2 cup of mixed vegetables (potatoes, celery, pumpkin, marrow), diced
1 cup beaten curds
2 cups water
1 tsp turmeric powder
1 tsp cumin powder
1/2 fresh coconut grated
a few curry leaves
1 tbsp coconut oil

Grind to paste the coconut gratings and green chillies. Combine the washed vegetables with turmeric powder. Add water and salt and simmer till the vegetables are nearly tender. Add tomatoes, cumin powder and coconut chilli paste. Simmer for five minutes. Lower the heat and stir in the yogurt and oil. Offer hot.

Kumror Chokka

1 Butternut squash (or equivalent)
2 potatos
½ cup chana dal
1 tsp turmeric
salt to taste
½ tsp dried red chili
ghee for frying
1 tsp. panch foron
1 tsp. cumin seeds
1 tsp. sugar

Soak chana overnight and boil to make them soft. Peel squash and cut into 1" cubes. Peel potatoes (or don’t peel) and cube them. Heat ghee and fry dried red chili till they turn blackish, add panch-foron, let them crackle (but not burn). Quickly add squash and potato. Stir. Add salt, turmeric. Stir and cover. Don't let the squash stick to the bottom of the pan (use sufficient ghee). Add sugar and chana around midway. In another pan roast cumin seeds and grind in coffee grinder. When the squash becomes soft and mushy and potatoes are cooked add freshly-ground cumin powder. Turn off the heat. Quickly mix in the cumin powder and it's ready to offer!

Labra

½ cup cabbage
½ cup cauliflower
½ cup red pumpkin
½ cup radish
½ cup potatoes
½ cup egg plant
2 dry red chilis
2 tbsp paach phoron
1 tsp turmeric powder
1 tbsp ginger paste
salt to taste
1 tsp. sugar
ghee for frying

Heat ghee in a pan, add the paach phoron, turmeric powder, ginger paste, red chili, add all the veggies, fry for sometime till all the veggies are evenly coated with oil, add sugar, salt, then add water and cover the pan. When the water evaporates and veggies are all soft and tender, its ready to offer.

Labra Vegetables in a Mingling Mood

2 Tblsp vegetable broth or water
1-1/2 tsp sugar
1 bay leaf
1/4 tsp panch phoran
3 Tblsp minced fresh ginger
1/2 tsp turmeric
2 tsp ground cumin
3/4 tsp salt
3/4 cup chopped tomatoes
1/2 cup water
2 med. Potatoes, cubed
1 1/4 cups yams, cubed
2 cups cauliflower cut into florets
1 cup green beans, halved
2 cups eggplant cubed
1 to 3 tsp red chili paste
1/4 cup thawed frozen peas
1/2 tsp garam masala
Boris (lentil dumplings) or boondis

Cook veggies uncovered part of the time. When simmered covered for a long time they become soft and mashed, but cooked uncovered they develop a rich roasted flavour. Since the quantity is large, a 12" (30cm) deep skillet is needed so the vegetables can lie in a single layer, which results in more even cooking and rich roasted flavour, plus they hold their shape better. Also important to add spices in the order as indicated. For instance, garam masala - a hot spice - is usually added when the heat is turned off, otherwise it will lose its aroma and turn bitter if overcooked.

Heat water or broth in skillet over med. heat Add sugar and fry a few seconds till it darkens, then tTurn heat to medium low, fry bay leaf and panch phoran until they start crackling. Add ginger, turmeric, cumin and salt, then tomatoes and water. Add potatoes and yams. Simmer, covered for 15 minute. Add cauliflower, beans, eggplant and red chili paste. Simmer, covered, for 10 minutess. Turn heat to medium low. Uncover and cook til the vegetables are almost tender, about 10 minutes. Sprinkle 2 to 4 Tblsp hot water over the veggies if they start to stick to the bottom, but try not add any more than necessary; the sauce should be thick and clingy. Add peas and simmer, covered til the vegetables are tender, 3-5 minutes. Remove from heat. Blend in garam masala. Using the back of a spoon, mash a few of the potatoes and yams to release their essence, blending to form a richer sauce. Sprinkle cilantro on top and offer.

To make Red Chili Paste: Dried red chili, made into a paste adds a rich, warm flavour and a mellow hotness to the dish. You can roast the chilies first, to further enhance the paste. Put 2-4 whole dried red chilies on an ungreased griddle or skillet over low heat. Turn as soon as they start to darken on the bottom. Repeat for the other side. Soak the chilies in hot water for 15 minutes or til soft. Remove the seeds to reduce hotness. Grind the flesh with a mortar and a pestle or in a mini-chopper using 2 tsp or so of the soaking water. *Do not substitute with commercial red chili paste. This paste contains other ingredients which will alter the taste of the dish.

Lentils Curried With Rhubarb And Potatoes

1 cup dry red lentils
1 very large sweet potato, peeled and sliced
1 Tablespoon ghee
1 cup rhubarb, diced
2 Tablespoons liquid sweetener
1 Tablespoon curry powder
1 teaspoon ginger root, grated
1 teaspoon hot red chili powder
Salt and pepper to taste
1/4 cup shredded coconut

Cover lentils with water in a deep pot. Bring to a boil, reduce heat and add raw sweet potato slices. Simmer until soft (about an hour). Remove from heat, drain, and set aside. Preheat oven to 400 degrees. Heat oil in a skillet. Once hot, add rhubarb. Reduce heat and cook until tender. Stir in sweetener and seasonings. Mix with drained cooked lentils and potatoes that have been mashed together with a fork. Pour into a oven-proof dish and bake at 400 degrees until piping hot (about 20 minutes). Garnish with coconut and offer.

Mixed Vegetable Niramish

2 Tsp ghee
4 red potatoes, cubed
1 cauliflower head
2 green zucinni
2 yellow squash
1 red pepper
1/3 cup masoor daal (orange lentils)
1/2 Tsp crushed ginger
1/2 tsp turmeric
1 tsp asofoetida
1/2 tsp lemon pepper
2 tsp salt
a few cilantro leaves and a slice of lemon

Wash lentils thoroughly and cook with 1 cup of water in a small saucepan over medium heat for 10 minutes. Meanwhile, in a large saucepan, heat oil. Add ginger and fry until crispy, then stir in potatoes and cauliflower. Cook uncovered for 5 minutes. Add zuccini, squash, red pepper, turmeric, lemon pepper and salt. Pour in lentils and cook covered over medium heat for 10 minutes. Sprinkle lemon juice and cilantro leaves on top for flavor and simmer 5 more minutes before removing from heat.

Molagootal

1/2 cup mung dal
1/2 a small head cabbage chopped fine
1 large baking potato, diced
a bunch frozen peas
1 heaped tspn sambar powder
1 tsp turmeric
salt to taste
½ cup shredded dry, fine coconut soaked in a little water
1 tsp mustard
1 tsp urad dal
1 tsp dry red chilli
sprig curry leaves
ghee for frying

Set dal to cook in about 2 cups water with turmeric. When dal is three-quarters done add shredded cabbage, peas, potatoes and a little more water if needed on top of the dal. Add sambar powder and salt. Cover with a lid and let it simmer away another 15 minutes. Vegetables should be done but still holding their shape. Stir in wet coconut. In a little hot ghee, fry the remaining seasonings, then add this to the mixture.

Monks Vegetarian Curry

3 tablespoons ghee
1/2 cup curry paste (your favorite recipe)
1 small bunch of broccoli
1 small head of cauliflower
1/2 red bell pepper
1 carrot
13-1/2-ounce can unsweetened coconut milk
1 to 2 tablespoons fresh lemon juice
basmati rice
3 tablespoons chopped fresh cilantro

In a little ghee fry the curry paste for 2 minutes. Add the broccoli, the cauliflower, the bell pepper, and the carrot, all cut to manageable size, and stir-fry the mixture for 1 minute, or until the vegetables are coated well with the paste. Stir in the coconut milk, simmer the mixture, covered, stirring occasionally, for 6 to 10 minutes, or until the vegetables are just tender, and stir in the lemon juice and salt and pepper to taste. Make the rice as usual, and mound it in 4 soup bowls, spoon the vegetarian curry over it, and sprinkle each serving with some of the coriander. Offer!

Nalagiri (Kozhambu) Karnataka Style

1½ cup thoor dhal
1 teaspoon turmeric
2 cup mixed vegetables: chopped potatoes, eggplant and beans
2 teaspoons tamarind paste
1 tablespoon ghee
Kara paste
2 tablespoons Channa dhal
2 tablespoons Urad dhal
3 tablespoons Coriander seeds
3 tablespoons grated Coconut
6 dry red Chillies or to taste
2" cinnamon stick (optional)
1 teaspoon mustard seeds
6 curry leaves
½ teaspoon(s) each of Asafoetida

Cook thoor dhal with turmeric in a pressure cooker or a rice cooker. In 1 tablespoon of ghee fry the channa, urad dhal and coriander seeds. With quarter teaspoon of oil roast red Chillies. Let all the roasted ingredients cool. While still hot, add ½ teaspoon black pepper and a pinch of asafetida. Once cool, grind coconut and rest of the roasted ingredients to a paste. In a separate vessel, cook the vegetable of choice. Add salt to taste. Add the ground paste and cook in low heat till the contents start boiling. Add the cooked dhal. Add the tamarind paste and curry leaves. Heat the vessel till contents boil. Add additional salt to taste. To make the garnish, heat up a teaspoon of oil in a saucepan. After the ghee gets warm, add the mustard seeds. After the seeds stop popping, turn off the heat, add a pinch of asafetida and add curry leaves. Add the garnish to the vessel. Mix well. For Kara Paste: Gram flour - 2 cups, Rice flour - 2 cups, Dalda (ghee) - 150 gms, Bi-carb soda - ½ teaspoon, Pepper - 1½ tablespoons, Cumin seeds - 1½ tablespoons, Salt - to taste, Ghee for frying.

Navarattan Curry

Potato 1 large
Random vegetables 4 cups
Butter 2 tbsp.
Tomatoes 2
Yogurt 2 tbsp.
Heavy cream 1/2 cup
Green peas 4 oz.
Raisins 1/4 cup
Asfoetida 1 tsp
Blanched almonds 12

For Dry Masala:
Cardamom (ground) 1/2 tsp.
Coriander powder 1/2 tsp.
Ginger (ground) 1/2 tsp.
Red Chili powder 1/2 tsp.
Turmeric 1/2 tsp.

Good vegetables are broccoli, green peppers, carrots, cauliflower, green beans, etc. Boil vegetables (except peas). Drain and set aside. Melt butter and saute tomatoes, add yogurt and the dry masala, and simmer for 5 minutes. Add vegetables and simmer for another 5 minutes, then add water. Cover and simmer for 10 minutes. Add cream and peas, stirring gently until hot. Before offering, top with raisins and almonds.

Nepali Mixed Vegetable and Cheese Bhutuwa

2 cups Nepali homemade cheese (paneer or diced tofu)
1 cup cauliflower, chopped
1 cup red bell pepper, chopped
2 cups spinach, cleaned and torn into small pieces
1 cup tomatoes, chopped
1 tablespoon ginger, minced
5 dry whole red chilies
1/2 cup yogurt
2 tablespoons soy sauce
1 teaspoon turmeric
1 teaspoon asofoetida
1 teaspoon ground black pepper
5 tablespoons oil
Salt

In a non-stick saute pan, heat two tablespoons of ghee. Salt and pepper the cheese cubes and brown well on all sides. Set aside. In a large pot of boiling water, blanch cauliflower and red bell pepper for a brief time. Remove immediately and place in ice bath. In the same saute pan, add remaining three tablespoons ghee. Add turmeric and dry red chilies and fry until the chilies turn dark, releasing an earthy flavor. Add ginger and fry for a minute or so. Transfer the browned cheese cubes and lightly blanched vegetables and stir-fry for five minutes over low heat. Add tomatoes, yogurt, soy sauce, and ground pepper; mix well. Allow cooking for five-eight more minutes, adding a bit of water if necessary. At last, add spinach to the cheese-vegetable mixture and gently fold in to wilt it down. Offer.

Nepali Vegetable Curry

6 c Potatoes, unpeeled, scrubbed And diced
1 ts Ground coriander
1 ts Ground turmeric
1/2 ts Ground cumin
1/4 ts Dry mustard
1/2 ts cayenne
1 tsp Peanut oil
4 1/2 c Broccoli, cauliflower and/or Cabbage, chopped
Salt and pepper to taste
2 Tomatoes
1 tsp Curry powder

In a little peanut oil fry the spices. Steam the vegetables until ¾ done, then mix in the spices. Add tomatoes, chopped, and curry powder. Cover and simmer until all veggies are tender.

Oondhiyoon

½ cup small potatoes, peeled, halved
½ cup small papdi beans, split into two each
½ cup peas, shelled
½ cup small brinjals, quartered with stems intact
2 bananas, cut into three pieces each
2 sweet potatoes, peeled
½ coconut, grated
2 cups methi leaves, chopped
2 cups coriander leaves, chopped
1 small kand (yam)
2 inches fresh ginger, ground
4 green chillis, ground
4 tbsps gram flour, sieved
1 tsp chilli powder
2 tbsps coriander powder
1 tsp turmeric powder
1 tbsp curds
1 lemon
2 tsps sugar
½ tsp soda bicarb
1 tsp ajwain
A pinch of asafoetida
Ghee for frying
Salt to taste

Add the methi leaves to the gram flour together with 1/3 of the masalas given in the ingredients - ginger and green chilles paste, coriander, turmeric, red chilli powder and salt. Add curd, sugar and 1 tbsp ghee. Form a stiff dough. Shape into long sausage-like rolls. Deep fry in hot ghee till brown. Mix the grated coconut with the rest of the masalas. Heat six tbsps ghee in a pressure cooker. Add asafoetida and ajwain. Add soda bicarb. Put in all the vegetables, coconut, masala, salt and the muthiya rolls. Cover and cook till tender. Sprinkle lime juice and coriander leaves over the Oondhiyoon before offering.

Panchmiseli Tarkari

5 cups mixed cubed vegetables: eggplant, mooli/radish, flat green beans, pumpkin, potato
Ghee for frying
2 Bay Leaves
1 tsp Panch Phoron
1 tsp Jeera/Cumin Powder
1 tsp Haldi/Turmeric Powder
½ tsp Chili Powder
3 Green Chillies
Coriander Leaves
1 inch fresh ginger, crushed

Heat ghee and fry the eggplant chunks until soft. Take them out and set aside. Drop the bay leaves and the panch phoron in the ghee and fry with the rest of the vegetables. You might want to add the pumpkin a little later as it softens up fast. Fry the vegetables for 3-4 minutes. Add a little pinch of haldi, the ginger, jeera and a little chili powder. Add some salt and fry to blend the spices together. Add a cup of water - just enough to cook the vegetables in. Add green chili. Simmer. When the radish and potato are soft, add the eggplant. If there is excess water, add a tiny sprinkling of flour to thicken the curry. Mix together well, and serve.

Pitlai

2 medium bitter gourds (karela)
3/4 can chickpeas
1/2 cup cooked toovar dal
3 green chillies slit
1-1/2 tsp tamarind paste
3-4 red dry chillies
2 tsp urad dal
1-1/2 tsp coriander seeds
1/2 cup grated coconut
2 tblsp tomato paste
few peppercorns
a little jaggery or sugar
½ tsp turmeric
salt to taste
1 tsp mustard seeds
a few curry leaves
ghee for frying

Slit karela into four quarters and cut 1/2 inch thick pieces across. In a little oil, saute cut karelas and green chillies. Add 2 cups water, tamarind, turmeric and salt. Let simmer until karelas are tender. Add chickpeas and jaggery/sugar. While karelas are cooking, in another pan sprinkle a little oil and fry coriander seeds, urad dal, red chillies and peppercorns until well roasted. Add coconut, stir a min or two and then grind in a blender. Add a little tomato paste for color. Blend coconut paste into the karela-tamarind mixture. Add the dal. Mix well and reheat till it begins to simmer. Take off stove. In a little hot ghee fry the mustard seeds and curry leaves, and pour into mixture. Offer.

Potato and Beans

2 large potatoes
12 french beans
3 tbsps. curds
2 tbsps. tomato pulp
1 tbsp. garam masala powder
1 tsp. turmeric powder
1 tsp. asofoetida
2 tbsps. dairy cream
1 tsp. chilli powder
1 tbsp. chopped green coriander
2 tbsps. finely grated coconut
3 tbsps. butter
Salt to taste

Peel and cut potatoes into small chunks. Wash string beans and cut them up into fairly large pieces. Mix curds, tomato pulp, garam masala powder, chilli powder and turmeric powder and fry in a little ghee until browned, then add potato chunks and beans. Pour in about two cups of water. Add salt to taste. Allow to simmer on a slow fire till cooked. Mix in cream. Pour into a erving dish and sprinkle grated coconut and chopped green coriander on top. Serve hot.

Potato and Pea Curry

2 big potatoes
2 tomatoes
1 pound green peas
1 tsp mustard seeds
½ tsp cumin seeds
½ tsp asoefetida
1 tsp chilli powder
½ tsp turmeric powder
1 tsp garam masala
1 cup coconut milk
small piece of jaggery or 1/2 tsp sugar
salt to taste

Heat a little ghee and fry the mustard seeds until they crackle, then add cumin seeds and asoefetida. Put in the chopped potatoes, tomatoes and green peas. Add 2 cups of water and the turmeric powder, chilli powder, jaggery (or sugar) and the salt. Let it cook till the potatoes are done. Add the coconut milk and bring it to a boil for a minute or two before removing from heat. Garnish with finely chopped corriander leaves and offer.

Pulusu (Sweet and Sour Gravy)

Sweet potatoes 2 large
Butternut squash or pumpkin 1 small
Tamarind paste, 3 tblspn
Salt to taste

For Pulusu Podi:
1 tsp grated jaggery or brown sugar
2 tblsp Rice flour
1 tblsp Green chilis
2 Red chilis
4 Mustard seeds
¼ tsp Methi (fenugreek seeds)
¼ tsp Urad dal
½ tsp ghee
2 tblsp ghee
sprig Curry leaves
Coriander leaves, handful
1 tsp Turmeric powder

Cut sweet potatoes into.thick round slices and the butternut squash (or pumpkin) into medium size pieces. Remove the skin of butternut squash or pumpkin. Don't remove the skin of sweet potato. Wash the cut pieces. Boil the vegetable pieces in 2 cups of water. Add tujrmeric powder and salt, green chili pieces, and curry leaves to the boiling vegetables. When they are half boiled add 1 cup of thick tamarind juice, 1 teaspoon of Pulusu Podi, grated jaggery or brown sugar, and rice flour mixed in little water. Stir well while adding these ingredients so that they mix well. It is most important to keep the fire low always. While these are boiling, fry separately in a little hot ghee the Methi seeds, mustard seeds, urad dal, and red chili pieces. When they turn brown, add them to the boiling vegetables. Cook for half an hour on low fire. Add coriander leaves before removing the gravy from fire. The Pulusu is ready.

Punjabi Subz Maharani

Vegetables: 1 cup each Potato, Cauliflower, Carrots, Capsicum, cubed
1 cup Paneer, ½ inch cubes
Ghee for frying
3 Tbsp Butter
1 Tsp Cumin Seeds
2 Cardamom
4 Green Chillies, finely chopped
½ cup Finely Chopped Tomato
1 Tsp Red Chilli
Salt to taste
1 Tsp Coriander Powder
1 Tsp Mango Powder
3 Tbsp Well Beaten Curd
2 cup Water
3 Tbsp Milk mixed with 6 Tbsp Tomato Juice
½ Tsp Chaat Masala
1 Tbsp Honey
2 Tbsp Chopped Coriander Leaves
Chopped Coriander Leaves

Deep fry the paneer, potato and cauliflower in hot ghee. Drain well and set aside. Heat ghee and fry the cumin till it splutters, then add cardamom and green chillies. Next add Tomatoes and sauté well. Add salt, red chilli powder, coriander powder and mango powder and sauté well. Add curd and sauté well till oil separates from the bravy. Add vegetables and paneer and fry well. Add water and mix well. Add milk mixture to it and let the gravy simmer. Add chaat masala and coriander Leaves to it and mix well. Remove from head and add honey. Garnish with chopped coriander leaves and offer.

Raj Vegetable Jaipuria

1 cup Paneer
2 ups mixed boiled Vegetables (carrots, french beans, cauliflower, green peas)
2 Bay Leaves
4 Cloves
1 tsp Asofoetida
¾ cup Fresh Cream
2 tbsp Ghee
Salt to taste

For Masala:
1 small piece Mace (javitri)
A pinch of nutmeg
2 Cloves
2 Cardamoms
2 inches Cinnamon
1 Bay Leaf
2 Peppercorns
1/2 tsp Cumin Seeds

For Green Paste::
3 Green Chillies
2 inches fresh Ginger
1 tsp asofoetida

For White Sauce:
50 grams Khus-khus (poppy seeds)
1 tbsp Broken Cashewnuts
5 tbsp Milk

For the white paste: Put the poppy seeds and cashewnuts in milk and let it soak for 1/2 hour. Then, grind to a paste. Cut the paneer into small cubes. Heat the ghee .Add the bay leaves and cloves and fry for 1-2 minutes. Add the green paste and fry for 2 minutes. Add the white paste and cook for 3 to 4 minutes. Add the cream and garam masala and cook for 2 minutes. Add paneer, vegetables and salt and cook for 3 to 4 minutes. Serve hot, topped with a little cream.

Saag Kumro

3 cups peeled and diced pumpkin (kumro)
2 medium potatoes, diced but not peeled
A bunch of fresh spinach, chopped
4 tablespoons ghee
1 dried red chilli
1 tablespoon sugar
2 teaspoons salt
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/4 teaspoon chilli powder
2 tablespoons finely grated coconut

Heat the ghee in a pan, add the cumin and the turmeric, stir-fry these spices for a minute. Break the dried red chilli and fry it in the oil for a minute before adding the potatoes and pumpkin. Stir fry these for a few minutes. Add the corriander, chilli powder and sugar and stir-fry for a couple more minutes. Now add the chopped spinach and stir it in until it slowly decreases in volume and blends in with the other ingredients (3 minutes or so). Now add the salt and sprinke a little water (3-4 Tbsp), cover and allow to cook at low heat until the potatoes are done. Sprinkle and stir in the ground coconut before turning off the heat, you may wish to save a little for the final garnish when you offer this dish.

Sai Bhaji

1 bunch Spinach
25 gms Dill leaves (suwa bhaji)
2 Tomatoes (chopped)
2 Potatoes (diced)
1 tbsp Ginger (grated)
2 to 3 Chillies
3 tbsps Chick Peas/Chana Dal (soaked)
2 Brinjals
3 tbsp Peas (optional)
1 Carrot (optional)
1/2 tsp Turmeric Powder
1 tsp Coriander Powder
1 tsp Jeera
¾ cup Water
3 tbsp Ghee
Salt to taste

Wash and drain the dal. Clean and wash the spinach and dill. Discard hard stems, if any and chop finely. Place together the spinach, tomatoes, potatoes, dil, brinjals, carrots, peas, salt and turmeric in a pressure cooker with water. Cook on high flame for one whistle and then reduce the flame and cook for 15 minutes. Allow pressure to return to normal before removing the lid. Open the lid and mix thoroughly. Heat ghee, fry chillies and ginger. Sprinkle dhania and jeera powder and pour it over the vegetable mixture. Simmer for 10 minutes and offer hot.

Seera Kootu

1/2 cup thoor dhal
1 teaspoon turmeric powder
Cut vegetables (green beans, choate squash, etc.)
1 Tablespoon ghee
6 Green Chillies
1 tablespoon cumin seeds (jeera)
2 tablespoons Grated Cocoanut (optional)
Salt to taste
1 Teaspoon Mustard Seeds
1 Teaspoon Asafetida (perungayam or hing)
A few Curry leaves (karivepillai)

Cook thoor dhal with 1 teaspoon turmeric added to it either in a pressure cooker or in a rice cooker. Grind the green chillies and cumin to a paste with or without cocoanut. In a separate vessel, cook the vegetable of choice. Add salt to taste. Add the ground paste and cook in low heat till the contents start boiling. Add the cooked dhal. Heat the vessel till contents boil. Add additional salt to taste. Prepare and add the garnish to the vessel. Mix well and offer.

Sindhi Curry #1

1 potato
15-20 gavar (cluster beans)
1 drumstick
1 small slice yam (suran)
3 ladyfingers
1 brinjal
1 lotus stem
1 carrot
1-1/2 cups gramflour
1 tsp. ginger grated
1/2 tsp. cumin
1/2 tsp. mustard seeds
1/2 tsp. fenugreek (methi) seeds
1 tsp. asafoetida
4 green chillies
1 sprig curry leaves
1 tbsp. coriander finely chopped
1/4 tsp. cinnamon
¼ tsp. clove powder
3 tsp. cup tamarind paste
1/4 tsp. turmeric powder
1 tsp. sugar
salt to taste
5-6 cups hot water
4 tbsp. ghee

Clean, peel, wash, chop vegetables, preferably into thick finger or chunks. Towel dry. Keep lady fingers and brinjals separate. Heat ghee in a heavy, deep saucepan. Add brinjal and fry till lightly crisp, drain. Add ladyfingers, fry till lightly crisp, drain. Keep both aside till end. To same ghee add all seeds, allow to splutter. Add flour and stir fry till light brown. Add ginger, chillies, curry leaves, vegetables and stir well. Add hot water and stir continuously till boiling. Make sure there are no lumps of the flour. Add turmeric, salt, sugar to tamarind and mix well. Add to kadhi while stirring well. Simmer on low till vegetables are tender and cooked. Last to cook will be drumsticks so check them. Add more water if necessary to maintain consistency of batter. Add brinjal, ladyfinger, and coriander. Stir and serve piping hot.

Sindhi Curry #2

4 tablespoons besan
3 tablespoons ghee
1 teaspoon cumin seeds
1/2 teaspoon methi seeds
A pinch of asefotida
2 teaspoon salt
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli
1 tablespoon tamarind paste
1 tablespoon curry leaves
1 tablespoon chopped cilantro
1 teaspoon chopped mint
1 chopped green chilli
1 teaspoon chopped ginger
1 cup of chopped vegetables: carrots, potatoes, cauliflower, eggplant, okra etc

In a little hot ghee fry cumin seeds, asefotida and methi seeds (last) till brown. Then gradually add besan powder. Continuously stir the besan till it is golden brown. Then add 4 cups of warm water. Continue to stir the besan in water till you have desired consistency of liquid. Then add salt, ginger, green chilli, tamarind and spices to the liquid. Let the liquid boil and then add vegetables and, curry leaves. Set the heat low and let it slow boil for 15 minutes. Then add mint and cilantro to the liquid. Let it boil till vegetables are soft and cooked and the curry is of a soup consistency Remove from heat.

Sindhi Curry #3

1 tbsp Besan or Gram Flour
1/4 tsp Rye Seeds
1/4 tsp Jeera
1/4 tsp Methi Seeds
3 tblsp Tamarind
1/4 tsp Coriander seeds or powder
1 tsp Asofoetida
2 Tomatoes
1 bowl of Vegetables (ladyfingers or drumsticks, carrots, potatoes, etc)
Few Curry Leaves
1 tsp Red Chilli powder
1 tsp Turmeric powder
1/2 tbsp Ghee

Heat ghee in a kadai or pressure cooker. Add curry leaves, rye seeds, jeera and methi seeds till they splutter. Add besan and roast till the colour changes to golden brown. Add tomatoes and cook for two minutes. Add the vegetables and the tamarind water (approximately 2-3 cups) along with the salt and spices. Cook till vegetables are done. When preparing in a kadai, cook the vegetables first, and add tamarind water later, or else the vegetables will not get done properly.

Subz Lababdar (Vegetables in Tomato Gravy)

1/3 cup cubed vegetables: carrots, french beans, capsicum, potatoes, cauliflower
½ cup paneer cubes
Ghee for Frying
1 Tsp Cumin Seeds
6-8 Peppercorns
1 Tsp Chopped Green Chillies
1 Tsp Chopped Ginger
2 cup Chopped Tomatoes
½ Tsp Red Chilli Powder
½ Tsp Coriander Powder
½ Tsp Mango Powder
½ Tsp Turmeric Powder
1 Tsp Salt
1 Tbsp Kasoori Methi (dry fenugreek leaves)
1 Tsp Chaat Masala
½ cup Cream
Chopped Coriander Leaves

Deep fry all the vegetables in hot ghee except capsicum. Drain well and keep aside. Heat ghee in a kadhai and then add peppercorns and cumin seeds to it. When it starts to crackle add green chilli and ginger to it.Next add tomatoes and fry well till a smooth gravy is obtained. Add all the fried vegetables and paneer to it and also add capsicum. Add all the spices, salt and mix well. Soak kasoori methi in water for 10 minutes. Drain it and then add to the vegetables. Add water to get the desired consistency. Finally add cream and mix well. See that all the vegetables are done.

Tamil Aviyal

Potato - 1 large
Beans - 5
Carrot - 1
Brinjal - 2
Peas - 1/2 cup
Pumpkin (white) - small piece
Sour Buttermilk - 1/2 cup
Green Chilly - 5
Grated Coconut - 2 tbsp
Turmeric Powder - a pinch
Jeeragam (cumin seeds) - 1/2 tsp
Channa Dhal - 1 tsp
Salt - 1 tsp

Ghee for frying

Cut the vegetables into slightly large pieces and cook in water (just enough to immerse the vegetables ). Add the turmeric powder to the water while cooking. Once the vegetables are half-cooked add salt. Stir the contents occasionally. Do not drain the water. In the meanwhile, fry the dhal in some ghee until golden brown and grind it along with the coconut, chilly and jeeragam. Add the paste once the vegetables are completely cooked. Bring to a boil. Heat some coconut oil and fry a few curry leaves and add to the Aviyal. Add the buttermilk after the aviyal has cooled down a bit, then offer.

Tamil Cooked Vegetables

Grated Coconut - 2 tsp
Mustard seeds - 1/4 tsp
Dry Red Chilly - 1
Urad Dhal - 1/2 tsp
Channa Dhal - 1/2 tsp
Cumin Seeds - 1/4 tsp
Asafetida - a pinch
Salt - 1/2 tsp
Ghee - 1 tsp
Curry Leaves - some
Vegetables: ½ cup each any mixture of:
Cabbage, carrot, beetroot, green beans, white pumpkin

Cut the vegetables into small pieces and cook them with a pinch of turmeric powder (only if using cabbage or pumpkin). Once the vegetable is half cooked, add the salt. After it has been cooked, drain off the excess water. Heat up ghee in a pan and splutter the mustard. Fry the chilly, cumin, asafetida, curry leaves and the urad dhal and fry them lightly. Add the cooked vegetable and the coconut and mix well. While using pumpkin, cook for a very little time as it has a tendency to get mashed and watery. Also stir carefully with the coconut. If needed, add 1/2 tsp of rice flour and mix well. That would remove the excess water. Also try stirring it over more heat, instead of a low heat.

Tamil Paruppu Kuzhambu

Thoor Dhal - 1/2 cup
Turmeric Powder - 1 pinch
Tamarind juice - 1 cup
Sambhar Powder - 1 tsp
Dry Red Chilly - 2
Mustard seeds - 1/2 tsp
Venthayam (methi seeds) - 1/2 tsp
Salt - 1 tsp
Asafetida - a pinch
Chopped Coriander - for garnishing
Curry leaves - for garnishing
Green Chilly - 1
Ghee for frying

Cook the dhal in 1 cup water with the turmeric powder. To the tamarind juice add the sambhar powder and mix. Heat ghee in a pan and crackle the mustard seeds. Add the dry chilly, venthayam and asafetida and slightly fry them. Add the tamarind juice mix to this and boil well. After the dhal has been cooked well, add it to the boiling juice along with the salt and boil further. If the sambhar is very watery, add a small amount of rice flour mixed with water and boil further. Garnish with chopped coriander, curry leaves and green chilly.

Tamil Steamed Vegetables

Vegetables: ½ cup each any mixture of:
Potato, raw banana, raw plantain, brinjal, snake gourd, cabbage
Mustard seeds - 1/4 tsp
Urad Dhal - 1/2 tsp
Channa Dhal - 1/2 tsp
Cumin Seeds - 1/4 tsp
Dry Red Chilly - 2
Salt - 1/2 tsp
Ghee - 2 tbsp

Cut the vegetable into small pieces. Heat up 1 tbsp ghee in a pan and add the mustard seeds. When they start cracking, add the dhals, cumin, asafetida and the chilly. Once they start changing color, add the vegetable and salt and mix well. Stir regularly. If needed, add the extra ghee after all the oil has been absorbed. Simmer and stir occasionally until the vegetable is fully cooked. When using brinjal, sprinkle some dilutde tamarind juice once or twice while stirring. You may also prepare cabbage in this method, but sprinkle some water for the vegetable to cook well.

Tawa Tawalchi

1 large Carrot
12 French Beans
2 Bittergourd (Karela)
14 Ladyfingers (Okra)
10 small florets of Cauliflower
1 large Capsicum
4 medium Potatoes

For the Gravy:
3 Tbsp Ghee
2 inch piece Ginger, minced
4 Green Chilles
2 Large Tomatoes (boiled, made to paste )
Salt to taste
1 Tsp Coriander Powder
½ Tsp Mango Powder
½ Tsp Turmeric Powder
1Tsp Red Chilli Powder
1 Tsp Chaat Masala
2 Tbsp chopped Coriander Leaves

Garnish:
Chopped Coriander Leaves
Lemon Juice
Chaat Masala
Green Chilli
Ginger Juliennes

Blanch carrots and beans. Deep fry cauliflower, ladyfinger, potatos, and karelas. Drain well on a tissue. To prepare the Gravy, heat ghee in a Kadhai and fry the ginger, green chilli until crispy. Add Tomato Paste and again sauté well. Add the spices and cook well. Set aside. Put a little ghee in a pan along with the fried vegetables and prepared Gravy. Garnish with coriander leaves, lemon juice, green chilli and ginger juliennes. Sprinkle chaat masala on it.

Undhiyu

½ cup surti papdi (Green string beans), stringed, whole
½ cup raw banana chunks unpeeled
½ cup yam chunks (kand) peeled
½ cup small brinjals slit
4-5 green chillies crushed
1 tsp. ginger grated
1 tbsp. coriander leaves finely chopped
1 tsp. wheat flour
4 tbsp. ghee
1 tsp. asafoetida
1/2 tsp. turmeric powder
1 tsp. ajwain
Salt to taste
1/2 tbsp. sugar
Lemon juice to taste

For Methi Ghatta:
Handful methi leaves finely chopped
1/2 cup gram flour (besan)
1 tsp. red chilli powder
1 tbsp. fresh ground coconut
Salt to taste
1 tbsp. ghee

For methi ghatta: Mix all ingredients, make stiff dough. Form into small oval, dumplings. Heat the 4 tbsp. Ghee and fry ghattas for 2 minutes. Remove from oil. Set aside.

For Undhiyu: Make a paste of chilli, ginger, and coriander. Rub the chunky veggies with ghee and masala paste. Marinate for 30 minutes. Heat ghee used for frying ghattas and add all the chunky vegetables, stiring well. Cover and cook for 4-5 minutes. Add papdi, turmeric, flour, ajwain and salt. Cover and cook on low till the yam is almost done. Add coriander, lemon, and sprinkle some water if required. Add sugar, stir. Serve hot.

Vegetable Curry #1

1 Broccoli
3 Potatoes
1 tsp Mustard seeds
1 tsp Cumin
1 tsp Kalonji seeds
1 tsp Turmeric
2 tsp Hing (asafetida)
1 tbs Soya sauce
2-3 fresh Jalapeno chillies cut in small pieces
1 inch piece of ginger cut in small pieces
1 cup plain Yogurt
Frozen green pees
Almonds
Salt

Cut the potatoes into chunks and deep fry them in ghee. Add the almonds and fry them until they become brown and crack. Fry the mustard seeds in 3 tblsp ghee until they pop. Add chillies and, kalonji seeds and pour in the hing quickly. Add the broccoli pieces and ginger, fry until they become well mixed with the spices. Pour in the Soya and some water. Let it cook until the broccoli becomes soft. Add the pees and the fried potatoes and almonds Blend in the yogurt and salt. Offer to Krsna and eat.

Vegetable Curry #2

1 cup mixed Vegetables
1/2 tsp Coriander powder
1/4 tsp Chili powder
1 tsp Salt
1/2 tsp Mustard seeds
1 tsp Asofoetida
1/8 tsp Urad Dal
1/4-1/2 cup Tomatoes, crushed

Mix the coriander and the chili powder along with salt and set aside. In a little hot ghee fry the mustard seeds and urad dal until they splutter. Add the vegetables, the coriander/chili mix and the crushed tomatoes. Fry for about 5 minutes, if you are using canned vegetables. Otherwise cover the pan and let the vegetables cook until done (10-15 minutes), then offer.

Vegetable Foogath

1 small cauliflower
1 cup french beans, finely chopped
2 small brinjals, chopped to chunks
3 med. potatoes, chopped
1/2 cup green peas shelled
1 inch fresh ginger
2 green chillies
2 tbsp. coriander leaves finely chopped
1 tsp garam masala
1 cup coconut milk
salt to taste
1 tsp black pepper powder
2 tsp. lemon juice
3 tbsp ghee

Place chopped brinjal in salted water till ready to use. Grind together ginger and chillies. Heat the oil in a pan, add ginger-chilli paste and fry for a minute. Add garam masala and stir for 1 minute. Add vegetables (except brinjal) and salt and 1-1/2 cup water. Cook till the vegetables are nearly done, then add brinjal. Cook for 3-4 minutes more. Add coconut milk and pepper powder. Simmer till vegetables are completely cooked. Add lemon juice, stir and adjust salt and seasoning. Garnish with chopped coriander leaves.

Vegetable Kootu #1

5 cups of mixed vegetables:
Sweet Potato, Yam, Green Pumpkin, Yellow Pumpkin, Cucumber, Runner Beans, Potatoes
1 tsp Turmeric
Salt to taste
Syra Paruppu (moong dal), cooked

Grind to Paste:
¾ Cup Coconut Scraping
6-8 Green Chillies

Seasoning:
Mustard Seeds - 1tspn
Curry Leaves (few)
3-4 Dry Red Chillies
Ghee for frying

Clean and cube the vegetables. Boil in salted water with turmeric until nearly done, then set aside. In a heavy bottom vessel add the cooked vegetables, the cooked dhal, and the ground Masala. Mix well without breaking the Vegetables, and put it on low heat to let it cook for a while. When the Kootu is ready, remove from Flame & keep aside. In a little ghee fry the seasonings, pour over the Kootu and offer.