Vegetable Stew Recipe [Video]

Vegetable Stew recipe with video instructions. Vegetable Stew is a mildly spiced vegan stew made by cooking colorful peppers, cauliflower, carrots and beans in coconut milk. Vegetable Stew is a gluten free curry.

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The weather is confusing, on some days it feels like summer and on others it looks like the monsoons are already here. Today was one such a day. It started out sunny and ended up wet.

When it rains, I feel like having some warm comfort food. Don't you?

And a vegetable stew is just that. It is comfort food personified. I made it with rainbow veggies. You can make it with what you have available, but I find that colorful food cheers me up. I watched this food truck on Eat Street that seemed to have the same thinking. It was a healthy food truck where the chef served everything with a colorful salad. Oooh! today's newspaper is saying food trucks are in town. Yeah, baby! I hope I find myself in the neighborhood of one interesting truck. Let me know if you try one out. Until then our little bhel puri carts will have to do.

Anyway back to the stew. I will not call this a Kerala veg stew, but it is inspired from Kerala. I made this stew with coconut milk like a lot of Kerala curries. This is my sister's recipe. So its been tried and tested on other people before me :)

I made it with cauliflower, tri-colored peppers, carrot, and french beans. You can add green peas, potatoes, frankly, any vegetable you fancy in a curry. Anything tastes good with coconut milk, I swear. This curry is mildly spiced, so it does not take you away from the delicate taste of coconut milk and the vegetables.

It can be eaten with rice or bread. The choice is yours. We enjoyed the stew with rice and spicy jeegujje podi. Ummm... my mouth is watering just remembering my lunch.

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 

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Video Recipe

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Vegetable Stew

Mildly spiced vegetable stew made by cooking colourful peppers, cauliflower, carrots and beans in coconut milk 

Recipe Type:  Main Course
Cuisine:          South Indian
Prep Time:     10 minutes
Cook time:     45 minutes
Yield:              3 Servings

Ingredients:

1 cup Capsicum ( red, yellow, orange, green)
0.5 cup Cauliflower florets
1 Carrot, diced
6-8 Beans, chopped
2 cups Coconut Milk
3 tsp Oil
2 Cloves
0.5 tsp Black Pepper
0.5" Cinnamon
1 sprig Curry leaves
1 Onion, sliced
1 tsp Ginger Garlic Paste
1-2 Green Chillies, sliced
Salt to taste
Water as required

Method:

1. Heat oil in a pan and add the whole spices and curry leaves.
2. Once curry leaves splutter, add the sliced onion and fry until translucent.
3. Add the ginger garlic paste and saute until fragrant.
4. Add the vegetables that take longer to cook like the cauliflower, carrot and beans.
5. Add half a cup of water and salt and cover and cook until the vegetables are partially cooked.
6. Then add the capsicum or bell peppers and cook until all the vegetables are cooked.
7. Add in the coconut milk and salt to taste.
8. Simmer the stew for 3-4 minutes.
9. Enjoy it hot/warm with rice/bread.

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Punjabi Dum Aloo

Raw Banana Kofta Curry

Eggplant Coconut Curry

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Potato and Drumsticks in a Mustard Gravy (Oriya Style)

Laziness… that’s all is my excuse. It’s been a very long time since I posted. Initially, I had an excuse, I took a weeklong vacation to my parents’ house. Who blogs on vacation, right? *sheepish smile*. I relaxed whilst watching the monsoon and drinking endless cups of tea. Playing board games and watching TV. Then I had to answer 2 exams, I helped paint a school etc etc. But after that, only laziness. I have seen this quote making rounds on Facebook “Laziness is the mother of all evils, but she is a mother and we need to respect her :P”. So maybe I was just showing respect :P

At lunch the other day, we were discussing how bad the cafeteria okra was and then one colleague told us a recipe his mom used to cook okra. He said the same Oriya recipe is used for potatoes, brinjals, drumstick etc. He wasn’t aware of any popular name for the dish. Also, I got some vague quantities, so I just used my instincts with measurements. In the end, it turned out awesome. I did try it with okra, but I liked the potato and drumsticks better. The following recipe serves 2.

Potato and Drumsticks in a Mustard Gravy (Oriya Style)

Drumsticks and Potato in a mustard sauce - Oriya style curry

Recipe Type:  Main Course
Cuisine:          Indian / Oriya
Prep Time:     45 minutes (Includes the soaking time)
Cook time:     45 minutes
Yield:              2 servings

Ingredients:

2 Potatoes
1 Drumstick (Optional)
2-3 cloves
2 Yellow Mustard Seeds
2 Tbsp Poppy seeds / Khus khus
2 tsp Vegetable Oil
½ tsp Turmeric powder
½ tsp Mustard Oil
2-3 dry Red Chillies
Salt to taste
Water

Method:

Soak the mustard, garlic and poppy seeds in half a cup of water and keep aside for at least 30 mins.
Chop the potato into rough cubes.
Peel and chop the drumstick into chunks.
Drain the mustard, garlic and poppy and grind into a fine paste using a little water.
Heat the vegetable oil and the red chillies.
Add the potatoes and turmeric powder and stir fry them for 30 secs.
Add the drumstick and fry for 30 secs
Add the mustard paste and mix until the vegetables are coated with it.
Add 1 cup of water and salt and cover and cook until the potatoes are cooked.
Add water to get desired consistency.
Add a dash of mustard oil once the pan is off the stove and mix well.
Serve hot with roti or bread

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Baby Corn and Capsicum Masala Recipe [Video]

Babycorn and Capsicum Masala is a vegetarian curry made by simmering sliced baby corn and diced capsicum in a restaurant style browned onion based gravy.

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There are days when all you want to eat is something simple, down to earth and closer to the heart. Something familiar. But there are those days too when you want that restaurant style dish. If you eat out often, I'm sure you have realized that there are just a few types of gravies in Indian cooking and most places just change the vegetable added. The most common of these is that brown colored gravy. I used to always think that since it is brown, it must be made of tomatoes, but it never tasted of tomatoes. The restaurant brown gravy was always a mystery. I then found out the base, browned onions. Yes, just browned onions.

I used to love capsicum as a kid, in fact I was nicknamed "Dabbu menasinkayi" (capsicum in Kannada) by my dad, I'm sure the fact that I was a chubby kid just added to the name. But somehow I outgrew loving it. Now a days, I buy it for hubby dearest and then think of various ways to transform it so I can eat it too. One experimental evening, I decided to try the brown gravy to go with the capsicum. And this time, I nailed it... I however, deviated from the regular recipe a little, generally cashew nuts are used to add creaminess. I did not want to add too many of those (watching my fat & cholesterol intake), so I added just a few and I added a bit of boiled cauliflower. It gave the same taste and the same creaminess. Next time, I'm going to try it without any cashew nuts.

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Baby Corn and Capsicum Masala

Baby Corn and Capsicum in a restaurant style gravy

Recipe Type:  Main Course
Cuisine:          Indian
Prep Time:     20 minutes
Cook time:     45 minutes
Total time:     65 minutes
Yield:              Serves 2

Ingredients:

1 large Capsicum
10-12 Baby Corn
3 small Onions
1 tsp Ginger Garlic Paste
18-20 Cashew nuts
0.5 tsp Red Chilli powder
0.5 tsp Turmeric powder
0.25 tsp Garam Masala
2 Tbsp Fresh Cream
1 tsp Jaggery or Sugar (Optional)
6 tsp Oil
Salt to taste
Water as required

Method:

1. Heat 2 tsp of oil in a kadhai
2. Once it is hot, add chopped onions. Fry until the onions are brown. Be careful,do not burn them. I prefer cooking them on low heat.
3. Remove it onto a dry plate and allow it to cool.
4. Blend together the browned onions, soaked cashewnuts and ginger garlic paste with a little water until it is a smooth paste.
5. Heat 2 tsp of oil in a kadhai and add sliced baby corn and diced capsicum.
6. Saute until the vegetables are cooked. Remove from heat and keep aside.
7. Heat the remaining oil in a kadhai and add the onion-cashew paste.
8. Add the turmeric powder, red chilli powder, coriander powder, garam masala and salt. Mix well.
9. Cook on low heat for 4-5 minutes while stirring frequently.
10. Add a little water and simmer for 4-5 minutes.
11. Now add the cream and mix well.
12. Add 2-3 tbsp of water and cook on low flame for 3-4 minutes.
13. Add the sugar or jaggery if you are using. Add water to get the desired consistency.
14. Add the capsicum and baby corn and allow it to cook for 1 min,
15. Garnish with the chopped coriander leaves.
16. Serve hot with roti or chapati

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Vegetable Jalfrezi

Achari Bhindi Dahiwali

< Lauki Kofta

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Palak Mooli | Spinach with Radish

I’d heard of Aloo Palak and Aloo Methi, but never of Palak Mooli. Over lunch, one Rajasthani colleague mentioned that they make palak mooli. I generally make mooli sabzi with its own greens, but never with any other greens. The greens mellow down the spiciness of the mooli. But finding fresh mooli with its own greens is quite a task in Bangalore. The only people who sell it are the ones with the carts. If you buy mooli from supermarkets, then they definitely won’t have the greens. This sabzi works well then. I immediately picked up mooli and palak the next day and decided to give it a try. I must say I like this more than the Aloo Palak…

Palak Mooli | Spinach with Radish

A Rajasthani dry curry made with white radish and spinach

Recipe Type:  Side
Cuisine:          Indian / Rajasthani
Prep Time:     15 minutes
Cook time:     30 minutes
Yield:              2 Servings

Ingredients:

1 Mooli / White Radish / Daikon(longer than 6 inches, else, you may need 2 small ones)
2 Cups Palak / Spinach
1 Onion
1 Tomato
3 tsp Oil
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
2 cloves Garlic
1/2" piece Ginger
1/2 tsp Turmeric powder
1-2 tsp Red Chilli powder
1/2 tsp Amchur powder(Optional)
Salt

Method:

• Chop the onion finely.
• Crush the garlic and ginger and chop finely ( or grate them )
• Wash the palak leaves and chop them finely.
• Peel and cut the mooli. I slit the mooli lengthwise twice and then cut into slices.
• Heat oil in a pan, add the mustard seeds.
• Once they splutter, add the cumin seeds.
• Once the cumin seeds brown, add the onion, ginger and garlic.
• Fry until the onions are slightly browned.
• Chop the tomato and add to the oil.
• Fry for 1-2 mins until the tomatoes have softened.
• Add the mooli and the palak.
• Add the turmeric powder and red chilli powder, mix well.
• Cover and cook until the mooli is done.
• Add salt and amchur powder.
• Mix well.
• Serve hot with rotis.

Read more ...

Mirchi Ka Salan

Did you know, that India is the largest producer and consumer of chillies?  And Andhra Pradesh accounts for 30% of production... No wonder when we think of Andhra food, we think spicy... It is fitting that AP has a dish showcasing their favorite hot chilli. This is generally served as an accompaniment with Biryani. Now, although, I can eat spicy food, I cannot go all the way and eat it as spicy as the Andhraites, so instead of using spicy green chillies, I stuck to using the yellow ones which are generally used to make bhajjis. I also cut them into chunks rather than use them whole, this just made it easier to eat with chapati... 

Mirchi Ka Salan

Spicy Andhra curry made with chillies and peanuts. Usually served as an accompaniment to Biryani.

Recipe Type:  Side
Cuisine:          South Indian / Andhra
Prep Time:     30 minutes
Cook time:     45 minutes
Yield:              2-4 Servings

Ingredients:

4-5 Banana pepper / Wax chili / Bhajji mirchi
4 Tbsp Peanuts
3 Tbsp Coconut (desiccated)
1.5 Tbsp Sesame seeds
½ cup Curd/ Yogurt
1 tsp Tamarind
1 Onion
2-3 cloves Garlic
1” piece Ginger
1 tsp Coriander powder
1 tsp Cumin powder
1/2 tsp Turmeric powder
1-2 tsp Red chili powder
1/2 tsp Mustard seeds
1 tsp Cumin seeds
2” stick Cinnamon
1 Cardamom
1-2 Cloves
2 dry Red Chilies
5-6 Curry leaves
1 tsp Jaggery or 1/2 tsp Sugar
5 tsp Oil
Water
Salt


Method:

• Heat a tsp of oil in a kadhai and add the peanuts once the oil is hot.
• Fry the peanuts on low flame until slightly brown.
• Add the sesame seeds and continue frying until the sesame is slightly browned.
• Now add the desiccated coconut and fry until the coconut browns slightly.
• Do this on low flame and not on high. You want them to cook, not just color.
• Keep this aside to cool.
• Soak tamarind in half a cup of water.
• Crush and grind the ginger and garlic into a fine paste. Alternatively, you can use 1 tbsp of ginger-garlic paste.
• Heat 3 tsp of oil in a kadhai.
• Once it is hot, add the red chilies (either whole or you can break them), cinnamon, cloves and cardamom.
• Fry for about 20 secs and then add the mustard seeds.
• Once the mustard crackles, add the cumin seeds.
• After the cumin seeds have browned, add the onions and fry until the onions are golden brown.
• Now add the curry leaves and ginger-garlic paste and fry until fragrant
• Add the coriander powder, cumin powder, turmeric powder and red chili powder and fry for 30 secs – 1 min.
• Add ½ cup water and cover and cook until the oil oozes out.
• Now add the whisked curd, tamarind water and jaggery and cover and cook until the oil oozes out. I did not add all the tamarind juice at once, added ¼ cup first and tasted it later and added the rest.
• Grind the coconut, peanut and sesame into a fine paste with some water.
• Add this paste and salt and cover and cook for 15-20 mins until the raw taste disappears.

Read more ...

Bombay Pav Bhaji

The reason I call this the Bombay Pav Bhaji is because I eat and make 2 kinds of Pav bhajis and it gets confusing about which one I'm talking about. The other one being the Goan Pav bhaji ( recipe will be posted soon). The Bombay pav bhaji is the red coloured pav bhaji most commonly eaten across India in restaurants or small chaat carts / gaadis . As a kid, eating out meant small snacks in the evenings, as restaurant culture had not yet caught on as it has today. We would go on my dad's Bajaj scooter to our favorite chaat cart/ gaadi in the market to eat Pav bhaji. With very low tolerance for spices, I was generally stuck eating just butter pav. But as I grew up, the spice tolerance also grew and I was able to enjoy this spicy red bhaji with the greasy yet amazingly tasty butter pav. I'm sure a lot of us have similar memories of the 1990s. Till date, whenever I go home, I make it a point to go to the same gaadi and eat the same pav bhaji. I don't know his secret recipe that makes it so yummy, but I do make it my way at home... The recipe that follows is the way I make it at home...

Bombay Pav Bhaji

A popular Bombay street food consisting of spicy mix vegetable mash and bread rolls/pav.

Recipe Type:  Snacks
Cuisine:          Indian
Prep Time:     30 minutes
Cook time:     30 minutes
Yield:              2-3 Servings

Ingredients:

3 medium Potato
1 cup chopped Tomato
3/4 cup chopped Onion
1/2 cup chopped Capsicum
1/4 cup chopped Carrot
1/2 cup Cauliflower (broken into small florets or chopped)
1/4 cup Green peas
3-4 cloves or 1 Tbsp paste of Garlic
1" piece or 1 Tbsp paste of Ginger
2 Tbsp Pav bhaji masala (In case you don't have this available, use Garam masala - 1/2 tsp, Coriander powder - 1 tsp, Amchur/ Dry mango powder - 1/4 tsp, Cumin powder - 1/2 tsp)
A pinch of Garam masala
2 Tbsp Butter
Red chilli powder - To taste
Salt - To taste
A handful of Coriander leaves
Lemon wedges

Method:

• Boil and peel the potatoes
• Boil the carrot, cauliflower, peas and capsicum.
• Grind the ginger-garlic into a fine paste.
• Heat 1 tbsp of butter in a kadhai or pan
• Add the onions and fry until golden brown.
• Add the ginger-garlic paste and fry until fragrant.
• Add the tomatoes and fry until soft and cooked.
• Add all the remaining vegetables and mash them.
• Add all the spices and salt.
• Add a little water to achieve the desired consistency
• Boil for 5-6 mins
• Add 1 tbsp of butter on top
• Garnish with chopped coriander leaves
• Serve hot with some lemon wedges, chopped onion and buttered Pav

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Masala Bharwan Karela | Bittergourd stuffed with Spices

Few people like Karela. My dad loves it. As a kid I used to think he is weird for actually like it. It all changed, when I was in college. As in most hostel messes across the country, the food was barely tasty. So on days we could not go to the city to eat in restaurants, we had a few "aunties" in our campus who would deliver lunch/dinner to the hostel in tiffin carriers if we informed them beforehand. The food was simple, but it was home cooked. One of those tiffins, one day, contained some small strips of some vegetable fried with rava aka Kapo / Podi. I loved it but could not even identify the vegetable. I was surprised to hear, it was the karela. It looked like I could be weird and like karelas. I told this to my aunt once and she made karela sabzi and that's where my love affair with the karela began. Since then I've made karela in various ways. This was my first time stuffing it.

Stuffed Karela

Use small karela/ bittergourd

Tie and fry

Masala Bharwan Karela | Bittergourd stuffed with Spices

Karela or Bitter gourd stuffed with spices and fried to make a dry curry.

Recipe Type:  Side
Cuisine:          Indian
Prep Time:     10 minutes
Cook time:     45 minutes
Yield:              4 servings

Ingredients:

8-10 Karela/ Bitter gourd(small 2-3" ones)
1 large Onion
6-8 cloves Garlic
1 tsp Red chilli powder
1/2 tsp Turmeric powder -
1/2 tsp Amchur
1 tsp Coriander powder
1/2 tsp Garam masala
1/2 tsp Cumin powder
Oil for frying
Salt to taste
Water
Thread to tie

Method:

• Boil the karelas in salted water for 5 mins. Remove from heat and leave them in water for 2 more mins.
• Remove from water and wipe them dry with a clean kitchen towel.
• Slit the karela lengthwise, and remove the seeds. Do not throw these away.
• Chop the onion finely and add to the karela seeds.
• Add all the spices and salt and mix well.
• Stuff the karela with the mixture and tie using a thread.
• Heat 3-4 tbsp oil in a shallow pan and place the karela without any overlap
• Keep turning them for even cooking.
• You can also deep fry them.
• If there is any stuffing remaining, just saute it in a little oil and serve along with the karela.
• Serve hot with rice or roti.

Read more ...

Corn Tomato Bharta Recipe | How to make tomato bharta [Video]

Corn Tomato Bharta recipe with video instructions. Corn Tomato Bharta is a vegan curry made with flame roasted tomatoes and sweet corn. This smoky curry is gluten free and vegan.

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Grilled juicy Tomatoes. Boiled Sweet Corn. Fresh Spices. A marriage made in HEAVEN!

The sweetness of the corn marries well with the tanginess of the tomatoes and the sprinkling of spices, just make this Corn Tomato Bharta so delicious.

It was fate that make me sample this Corn Tomato Bharta. We planned to eat at a particular restaurant but the long winding queue of people waiting to be seated, made us change our mind and go to a new place. Since, we'd never heard of Corn Tomato Bharta, we decided to take a chance and try it. Try it, we did. Love it, we did.

How can I sample something new and not try to make it myself? I tried many versions and finally settled on this recipe. 

What is a Bharta?

Bharta is a curry or sabzi made by grilling a vegetable directly on open flame or coals. The most frequently grilled vegetable is eggplant or brinjal to make Baingan ka Bharta. 

Tomato Bharta is a village recipe in which the tomatoes and onions are grilled over coals until they are soft and then mashed to make the curry. Here, I have pureed the onions and tomatoes and cooked them further to make a spicy gravy. I have also added sweet corn for flavor and texture.

Tomato Bharta is very similar to the Bengali / Bangladeshi Tomato Vorta and the Trinidad Tomato Choka.

You can also grill the tomatoes in the oven or roast on a frying pan with little oil in it.

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Corn Tomato Bharta Recipe | How to make tomato bharta

Corn Tomato Bharta is a vegan curry made of fire roasted tomatoes and sweet corn. Tomatoes and onions are roasted on an open flame, charring them and adding a smoky flavor. The onions and tomatoes are pureed and cooked along with spices to make the base of the curry. Boiled sweet corn is added for the slight sweetness and texture. Corn Tomato Bharta is vegan and gluten free.

Recipe Type:  Side
Cuisine:            Indian
Prep Time:     10 minutes
Cook time:     45 minutes
Total time:     55 minutes
Yield:                Serves 2-3

Author:                Anupama

Ingredients:

3 Tomatoes
1 Onion
1 cup Sweet Corn
3-4 Garlic cloves
0.5" Ginger
2 Tbsp Oil
1 tsp Cumin seeds (Jeera)
0.5 tsp Turmeric Powder
1 tsp Coriander Powder
1 tsp Cumin Powder
1-2 tsp Red Chilli Powder
1 tsp Sugar
2 Tbsp Coriander leaves, chopped
Salt to taste
Water as required

Method:

1. Grill the whole tomatoes over an open gas flame until the skin is charred and the tomato softens or rrill the tomatoes in an oven for 20 mins. Turn them every 7-8 mins.
2. Allow the tomatoes to cool, then peel and puree them.
3. Grill an onion on the open flame until the skin is charred or it can also be grilled along with the tomatoes in the oven.
4. Once the onion is cool, peel it. Blend it along with garlic and ginger into a smooth puree. Add a little water to help the blending if required.
5. Boil the corn until done. Takes around 4-5 mins in the microwave.
6. Heat oil in a pan and add the cumin seeds
7. Once the cumin seeds brown slightly, add the onion-ginger-garlic paste and fry until it turns light brown
8. Add the tomato puree and add the red chilli powder, turmeric powder, cumin powder and coriander powder.
9. Cook until the oil separates or for 8-10 mins on low flame while stirring frequently
10. Add water to achieve the desired consistency and cook for another 2 mins
11. Add the salt and corn and simmer for 1 min
12. Serve hot with rotis

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Punjabi Dum Aloo

Double Beans Masala

Amritsari Chhole

Read more ...

Matki Usal

Matki or Moth beans are look very similar to moong beans but are brown in colour and are slightly smaller in size. They are a high source of protein and as most beans, very low in calories. I usually use these to make Misal, but on days I have less time, I am content with just the usal. You can make the same recipe with sprouted moong beans too...

Matki Usal

Maharastrian curry made with sprouted moth beans and fresh coconut.

Recipe Type:  Main Course
Cuisine:          Indian / Maharastrian
Prep Time:     15 minutes (Does not include sprouting time)
Cook time:     45 minutes
Yield:              3-4 servings

Ingredients:

1 cup dried or 2 cups sprouted Matki beans / Moth beans
1 Onion
1 Tomato
2-3 Green chillies
5-6 Curry leaves
A handful of Coriander leaves
3 tbsp desiccated Coconut
3 tsp Oil
1 tsp Mustard seeds
Salt
Water
Method:

• To sprout the beans yourself, soak in matki beans in 2 cups of water overnight
• Next morning, drain out the water from the container and cover the container with a steel plate and allow to rest in a warm place for 2 days or until the beans sprout.
• Alternatively, you can also tie the beans in a muslin cloth and allow them to sprout.
• Heat oil in a pan and add the mustard seeds.
• Once they splutter, add the curry leaves, slit green chillies and chopped onions
• Fry until the onions are done
• Add chopped tomatoes and cook until they are done
• Add the sprouts and enough water to cover them
• Add salt and cover and cook until the beans are done.
• Keep checking the beans, if it feels dry and the beans aren't done, then add more water and cover and cook longer. If the beans are done, and there is excess water, then remove the lid and cook on high flame until the water evaporates. This can take anywhere between 20-30 mins to cook.
• Once the beans are done, garnish with desiccated coconut and finely chopped coriander leaves and serve hot with chapati

Read more ...

Heserkalu palya | Moong masala

Monsoons have almost stopped. The weather is awesome, but the vegetables are not. On most days I am disappointed looking at the dull looking veggies in Hopcoms or the local vendors. These are the days when the Beans/Kaalu/Dals come to the rescue. Heserkalu or Moong beans are easy to cook and make an awesome gravy dish to be mopped up with phulkas, chapatis or bread.

Heserkalu palya | Moong masala

A spicy moong beans curry

Recipe Type:  Main Course
Cuisine:          South Indian
Prep Time:     15 minutes
Cook time:     30 minutes
Yield:              3-4 Servings

Ingredients:

1/2 cup Moong beans/ Heserkalu(dried)
1 large Tomato
1 medium Onion
2-3 cloves of Garlic
1 tsp Red Chilli Powder
1/2 tsp Turmeric powder
1/2 tsp Garam masala
3 tsp Oil
1/2 tsp Cumin seeds / Jeera
4-5 Curry leaves
1.5 cups Water
A handful of Coriander leaves

Method:

• Wash the moong and cook it in the pressure cooker using 2 cups of water until cooked. It takes me around 10 mins in sim after one whistle.
• Heat oil in a kadhai and add the cumin seeds
• Once they brown add the curry leaves. chopped garlic and finely chopped onion
• When the onion turns translucent, add finely chopped tomato and all the spices.
• Fry until the tomatoes soften
• Add the moon along with the water it is boiled it.
• Add salt and cook until the water evaporates and you achieve the desired consistency.
• Add more water if the moon has soaked up all the water while boiling itself.
• Garnish with freshly chopped coriander leaves and serve with chapati or bread.

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Heerekai Tove | Toorai Dal | Ridgegourd and Lentils curry

Heerekai Tove is a dal or lentil curry made with pieces of cooked ridgegourd or heerekai (Toorai).

Heerekai is this super healthy vegetable with a slight sweet taste. Don't be fooled by its hostile looks, it is sweet inside. Usually the ridges are discarded as they are sharp and do not cook. You can peel it entirely to remove the outer green layer, but don't throw that out, you can use it to make this fiber filled Heerekai Sippe Chutney along with some fresh coconut.

After a hectic week of spicy sambars and plain rice, one craves for simple plain home cooked food. Comfort food is needed to detoxify our system. That's the state my parents arrived in after a hectic trip to a few temple towns. They did not want any spice and nothing fancy, just simple food. What can get simpler than dal rice? I had one ridgegourd in my fridge and decided to add it to the dal to make a simple but healthier dal. 

If you want your family to eat vegetables but hide them in the food, this Heerekai Dal is fantastic for that purpose. Just chop the heerekai real fine and no one will even know that the Dal has vegetables. It will be our little secret.. *shush*

I am a big fan of any type of Dal. I'm always up to eat Dal with anything. Rice or Roti or Naan or Bread. If you plan on eating this Heerekai Dal with Rice, add enough water to get a looser consistency. And if you love your Dal-Roti, then keep it thick.

If you liked this, you may also like:

• Pancharangi Dal - Curry made with 5 different types of lentils.
• Restaurant Style Dal Fry - Plain simple dal made in restaurant style.
• Dal Makhani - Creamy and rich dal made with black lentils.
• Spinach or Palak Dal - Dal flavored with spinach.

Heerekai Tove / Toorai Dal / Ridgegourd and Lentils curry

Dal made with ridgegourd /toorai / heerekai and split pigeon pea lentils 

Recipe Type:  Main Course
Cuisine:          South Indian
Prep Time:     10 minutes
Cook time:     60 minutes (Including cooking dal)
Yield:              2

Ingredients:

1 Ridge gourd
1 Tomato
2-3 Cloves Garlic
2-3 Green Chillies
1/2 cup uncooked Toor Dal
1 tsp Cumin seeds
A handful of Curry Leaves
1 tsp Turmeric Powder/Haldi
A handful of fresh coriander leaves
2 tsp Oil
Salt to taste
Water

Method:

Pressure cook the dal with water until done.
Lightly peel the ridge gourd. Just remove the spikes, you need not remove the entire peel.
Chop the ridge gourd into bite sized pieces. Finely chop the tomato.
Add the ridge gourd, tomato, slit green chillies and crushed garlic to a pan. Add enough water to cover the veggies and cook until the ridge gourd is done
Add the cooked dal to the vegetables
Add turmeric powder and salt. Add more water to get thinner consistency.
Cook for 3-5 mins
Heat oil in a small pan and add the cumin seeds.
Once they slightly brown, add the curry leaves to the oil and pour this tempering to the dal.
Enjoy hot with rice or roti

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Brinjal in Coconut Masala

Brinjal / Eggplant / Aubergines , call it what you want, is a favourite veggie across the world. Different names and cooked in myriad different ways. Wiki tells me that this was originally domesticated in India. So this was another gift to the world from us ;) Very easy to grow as well. I say this cause I have found success in growing brinjals :D. Brinjal is probably one the few vegetables cooked all across India, albeit in different ways. I myself make it in a couple of different styles. The recipe that follows is the twist on the traditional "Yennegai" or "Yenne badnekai" or the "Bharwan Baingan". The original recipe involves stuffing baby brinjals with the stuffing and frying in oil. I did not want to use too much oil and wanted it to cook sooner, so I cut the brinjal into smaller semicircles and fried them in very little oil initially and then added the masala. It was a perfect combination with the jowar roti or "Joladda rotti"

Brinjal in Coconut Masala

Brinjals cooked in a spicy coconut masala

Recipe Type:  Main Course
Cuisine:          South Indian
Prep Time:     20 minutes
Cook time:     40 minutes
Yield:              2-3 Servings

Ingredients:

500gms Brinjal
2 medium Onion
2 medium Tomato
1 cup grated fresh Coconut
2 tsp Sambar powder
1 tsp Garam masala
2 tsp Red chilli powder
1 tsp Turmeric powder
1 Tbsp Urad dal
½ tsp Fenugreek seeds / Methi seeds
2 tsp Cumin seeds / Jeera
1 Tbsp Tamarind
A pinch of Hing
3 Tbsp Oil

Method:

• Lightly roast the urad dal and the methi seeds in a kadhai until the urad dal is slightly brown
• Grind together coconut, tamarind, sambar powder, garam masala, urad dal, methi, red chilli powder and turmeric powder into a coarse paste. Use 1 tbsp of water to grind.
• Heat 2 tbsp oil in a kadhai and fry onion until translucent in it.
• Add finely chopped tomatoes, hing and the ground paste and cook until the tomato is cooked
• Add 1 cup of water and cook on low flame for 8-10 mins or until the oil  separates
• In a different kadhai, add the remaining oil and fry the sliced brinjals until done. The brinjal should be cooked but still be firm.
• Add the fried brinjal to the masala and cook together for 2 mins
• Add more water if you want a thinner gravy or less water if you want a dry sabzi.
• Enjoy with hot hot phulkas or joladda rotti

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Avial

Avial is I believe a Tamil/ Kerala version of the Kannada majjige huli. Majjige huli is made only from white pumpkin, but Avial has loads of vegetables. An awesome combination with dosa or adai (dal dosa). Don't fret if you don't have all the vegetables mentioned in the list, just add what you have at home and make your own version of avail like I did.

Avial

South Indian stew made with vegetables, coconut and yoghurt

Recipe Type:  Main Course
Cuisine:          South Indian
Prep Time:     20 minutes
Cook time:     30 minutes
Yield:              2-3 Servings

Ingredients:

1/3 cup Coconut
3 tsp Jeera / Cumin Seeds
2-3 Green Chillies
1 cup Curd / Yoghurt
2.5-3 cups of mixed Vegetables
4-5 Curry Leaves
2 tsp Oil
Water
Salt

Method:

• Cut all the vegetables roughly, appx 1” pieces.  Generally used vegetables for avail are Drumstick, Carrot, French beans, Yam, Pumpkin, Raw banana and brinjal. I did not have all these, so I used Carrot, French beans, brinjal, potato and capsicum.
• Boil water in a pan and add the vegetables to it and cook until they are done but still firm. Add the vegetables that take longer to cook first. Veggies like brinjal, capsicum, raw banana can be added after 3-4 mins.
• Grind together coconut, 2 tsp jeera and green chillies into a fine paste.
• Add the paste to the vegetables once the vegetables are done
• Add salt and 1 cup water and boil for 3-4 mins. Adjust the water according to the desired consistency.
• Beat the curd until smooth and add to the avial. Cook for 2 mins on low flame.
• Heat oil in a small pan and add the cumin seeds. Once they slightly brown, add the curry leaves and pour this tempering to the avial.
• Enjoy hot with rice or dosa.

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