Aloo Masala - Spicy Potato Stir Fry Vegetable

When it comes to comfort food, potatoes are the best options ever!!! Prepared this humble vegan dish using spicy, tangy masala which was an absolute delish!!!

Ingredients: (Serves Approx. 3)

• 6 Boiled Potatoes

• 1 Onion finely chopped

• 1 Tomato finely chopped

• 1 tsp Shahi Jeera (Black Cumin Seeds)

• 1 tsp Ginger Garlic Paste

• 1/2 tsp Turmeric Powder

• 1 tbsp Red Chilli Powder

• 2 tsp Cumin Seeds Powder

• 4 tsp Coriander Powder

• 2 tsp Chaat Masala 

• 2 tsp Kasuri Methi Powder (Dried Fenugreek Leaves)

• 1 tsp Sugar

• Salt to taste

• 3 tbsp Oil

• Coriander Leaves for garnishing

Method:

• Heat oil in a pan and add shahi jeera (black cumin seeds), let it sizzle for few seconds.

• Add chopped onion and saute them till they are translucent. Now add ginger garlic paste and cook till the raw smell of ginger garlic fades away. 

• Add finely chopped tomatoes and cook them completely.

• Once onion tomato mixture is cooked,add red chilly powder, turmeric powder, cumin powder, coriander powder  and mix well.

• Now crush the potatoes by hand and add it to the onion tomato mixture. Add salt ,sugar, chat masala and mix well.

• Check the seasoning.

• Cover and cook the potatoes for 2-3 minutes on low flame so that they get nicely steamed.

• Atlast add kasuri methi powder (dry fenugreek leaves powder) and mix well.

• Again cover and cook for 2 minutes.          

• Aloo Masala - Spicy Potato Stir Fry is ready.

• Garnish with finely chopped coriander leaves and serve with your favourite flat bread or with dal rice.

Note: 1) You can use lemon juice or amchur powder (dry mango powder) instead of chaat masala. 

2) You can also use this vegetable in making of masala dosa. It tastes heavenly!!! :) 

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Cabbage Coconut Stir Fry Vegetable

Another version of Cabbage!!! I simply love this vegetable due to its unique feature of blending itself so easily with variety of spices and herbs. 

This time its South Indian Style Cabbage stir fry, light & flavourful served with Roti and Carrot Salad!

Ingredients: (Serves 3)

• 400gms Cabbage cut lengthwise

• 2 tbsp Chana Dal (Cheakpea)

• 1 tsp Oil

• 1 tsp Mustard Seeds

• 1/4th  tsp Hing (Asafoetida)

• 1/4th tsp Turmeric Powder 

• 5-7 Curry Leaves

• 2 Dry Red Chilies

• 1 Green Chilli roughly chopped (Optional)

• 1 tbsp Shredded Ginger

• 3 tbsp Scraped Fresh Coconut (Use desicated coconut incase fresh coconut not available)

• Juice of Half Lemon

• Salt to taste

• A pinch of Sugar (Optional)

Method:

• Wash chanadal and half cook them in boiling water. Drain the water and keep the dal aside.

• In a pan, heat oil and add mustard seeds. Once mustard seeds crackle add hing, turmeric powder, curry leaves, dry red chilies & shredded ginger mix well and saute for 30 seconds so that the raw smell of ginger fades away.

• Now add cabbage along with green chilli (optional) and mix well. Add salt, sugar, half cooked chanadal and mix well. Sprinkle little water over the cabbage to help it cook and avoid sticking to the pan. Cover and cook for 5 minutes on medium flame. Stir once in between.

• Cook the cabbage as per the texture you require, as some like it little crunchy and some like it fully cooked. Once cabbage and chanadal is cooked add the scrapped fresh coconut and cook for another 2 minutes.

• Atlast add juice of half a lemon and mix well.

• Cabbage Coconut Sabzi is ready.

• Garnish with fresh coconut and serve with flatbread of your choice.

Tip: Instead of chanadal you may also use sliced potatoes or skip both of them.

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Bhendi Masala - Okra Masala Fry

Simple yet flavourful Bhendi (Okra) preparation best for some special occasions.

Ingredients: (Serves 3)

• 1/2 kg Bhendi (Okra)

• 1 Onion finely chopped

• 1 Tomato finely chopped

• 4 tsp Red Chilli Powder

• 2 tsp Garam Masala Powder

• Salt to taste

• 1/2 tsp Sugar (Optional)

• 1/2 tsp Amchur Powder (Raw Mango Powder)

• 2 tsp Oil 

• Oil for frying Bhendi

Method:

• Clean and cut bhendi into 1/2 inch pieces and fry them in oil till they are cooked, keep them aside to cool.

• In a kadai heat 2 tsp oil and add finely chopped onion and tomatoes and cook them till they get tender.

• Add the fried bhendi to this onion tomato mixture and stir well. Add red chilli powder, garam masala powder, salt, sugar and amchur powder, mix well.

• Stir bhendi on a medium flame for next 5 minutes till all the masala is nicely incorporated.

• Bhendi Masala - Okra Masala Fry is ready.

• Serve hot with flat bread of your choice.

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Cabbage Besan Sabzi - Peeth Perun Kobhi Bhaaji

Cabbage is the king of vegetables at My home. Their are various varieties in which we love preparing this humble nutritious sabzi. One such kind is as we say in Marathi "Peeth Perun Kobhi chi Bhaaji" that is besan sprinkled on cabbage sabzi. Its a dry sabzi, best for tiffins.

Ingredients Required for Recipe: 

• 150 kg Cabbage cut lengthwise
• 1 Onion cut lenghtwise
• 1 teaspoon Mustard Seeds
• 1/4th teaspoon Hing (Asafoetida)
• 1 teaspoon Red Chilli Powder
• 1/4th teaspoon Turmeric Powder
• 2 teaspoon Coriander Powder
• 1 teaspoon Jeera Powder
• 1/4th Cup Coriander Leaves finely chopped
• Salt as per taste
• 1 teaspoon Sugar
• 3 tablespoon Besan (Chickpea Flour) 
• 2 tablespoon oil

How to make Besan Cabbage Stir Fry Vegetable:

• In a non stick kadhai heat oil and add mustard seeds, let them splutter. Now add hing (asafoetida), turmeric powder and onions and saute for 2 minutes on a medium flame.

• Once the onions are sauted add cabbage, salt, sugar and mix well. Do not use water.

• Cover and cook the vegetable for another 5 minutes stirring occasionally. Now add red chilli powder, jeera powder, coriander powder and mix well.

• When cabbage is 80% done, use a sieve (strainer) and sprinkle besan evenly over the cabbage and mix well.

• Check for seasoning. Cover and cook the vegetable until the rawness of besan fades away and cabbage is well cooked. Lastly add coriander leaves and mix.

• Cabbage Besan Sabzi – Peeth Perun Kobhi Bhaaji is ready.

• Serve hot with flatbread of your choice.

Tip: As besan is used in this recipe without the use of water, it is highly advisable to use only nonstick utensil while preparing the dish.

Incase you are using different metal utensil then cover with lid adding little water over the lid so that the vegetable does not burn.

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Chana Masala - Black Chickpeas Stir Fry

One of the healthy & easiest recipe without compromising on the taste. Healthy can be delicious when you have right blend of spices that accompany the main ingredient. 

Protein rich black chickpeas ( Desi Chana) are high in fiber content & low on glycemic index, which makes them suitable for people with Diabetes.  

 Ingredients:

• 1 Cup Desi Chana / Black Cheakpeas

• 1 Onion

• 1 tsp Mustard seeds

• 1/4th tsp Hing (Asafoetida)

• 1/4th tsp Turmeric Powder

• 1 tsp Red Chilly Powder

• 1 tsp Coriander Powder

• 1 tsp Garam Masala Powder

• 1 tsp Kasuri Methi Powder

• 1/2 Lemon (Optional)

•  Coriander Leaves to garnish 

• Pinch of  Sugar (Optional)

• Salt to taste

• 2tbsp Oil 

Method:

• Soak Chana / chickpeas overnight or for 8 hours in water.

• After 8 hours of soaking, drain out the water and wash the chana / chickpeas with fresh water.

• Pressure cook till 7-8 whistle.

• In a pan heat oil and add mustard seeds. When mustard seeds begins to crackle add hing (Asafoetida), turmeric powder and finely chopped onions. Saute the onions till they are translucent and cooked properly.

• Now add all the dry masala's and mix well. Add the cooked chana / chickpeas and 1/4th cup of  water. Add salt and sugar and mix all the ingredients.

• Cover the pan with a lid and let the chana / chickpeas cook on steam for 3-4minutes. Stir occasionally.

• Chana Masala - Black Chickpeas Stir Fry is ready.

• Garnish with coriander leaves and squeeze lemon over it. Serve hot as it is or with any of your favourite flat breads.

Note: 1) These sprouts can be prepared in dry version or with gravy. So adjust the water as per your preference. Dry version of this chana tastes best than the gravy one. 

Bhindi Coconut Masala - Okra Coconut Masala

Simple, flavourful stir fried bhindi (okra) in a spicy coconut paste is what we prepared today for our sunday special lunch. Best served with dal rice.

Ingredients: (Serves 3)

• 300 gms Bhindi (Okra)

• 5 tbsp or 50gms Shreded Coconut

• 1 Medium size Onion finely chopped

• 2 tsp Red Chilly Powder

• 1 tsp Mustard Seeds

• 1/4th tsp Hing (Asafoetida)

• 1/4th tsp Turmeric Powder

• 2 tbsp Goda Masala OR Garam Masala ( use coriander-cumin seeds powder if you don't have goda or garam masala)

• 1tsp Sugar (Optional)

• Salt to taste

• 2 tbsp Oil

Method:

• First we need to make a coconut paste, for that in a blender add shredded coconut & red chilly powder. Without using water blend coconut to a fine paste. Coconut paste is ready.

• Wash and dry bhindi (okra). Cut both the edges and give a slight shallow slit across the bhindi (okra) on one side. Now cut into atleast 2cms pieces and not very fine.

• Click the below video link to see how to exactly cut the bhindi (okra) for this dish.

https://www.youtube.com/watch?v=DMzjyqb7dnI

• Now in a pan add oil and mustard seeds. When mustard seeds begins to crackle add hing (asafoetida), turmeric powder and finely chopped onions. 

• Saute onions for 2-3 mins. Now add chopped bhindi (okra) and saute on medium flame for about 10 mins. Cook this bhindi (okra) in open pan, do not cover the pan with lid.

• After 10 mins add coconut paste and mix well. Now add goda masala or garam masala or coriander-cumin seeds powder, sugar (optional), salt. Mix well and check for seasoning. 

• Addition of sugar will enhance the flavour of this dish.

• Cook the bhindi (okra) till its tender and all the spices are properly incorporated.

• Bhindi (Okra) Coconut Masala is ready. 

• Serve with dal rice, roti, phulka or any flat bread of your choice. 

Tip: You can add 1 tbsp of Amchur Powder (Raw Mango Powder) to make it little tangy.

Spring Onion Sabzi - Stir Fried Spring Onion Veggie

Simple but yet finger-licking delicious stir fried vegetable tempered with roughly crushed garlic.

Ingredients: Serves 2

• 1 Bunch of Spring Onion

• 6-7nos Garlic Cloves

• 1tsp Mustard Seeds

• 1/4th tsp Hing

• 1/4th tsp Turmeric Powder

• 1tsp Red Chilly Powder

• 3-4tbsp Besan

• 1tsp Sugar

• Salt to taste 

• 1tbsp Oil

Method:

• Finely chop the greens & onions of the spring onions and keep it separately.

• Heat oil in a kadhai and add mustard seeds. When mustard seeds begins to crackle add hing, turmeric powder and crushed garlic and saute till raw smell of the garlic fades away. Do not brown the garlic cloves.

• Now add chopped onions and saute for a minute. Add greens of the spring onion and salt. Mix all ingredients well. Cover the sabzi with the lid and let it cook on a low flame. Keep on stirring occasionally. 

• When spring onion sabzi is almost done add red chilly powder, sugar and sprinkle besan. Mix well and let the sabzi cook under cover for another 5 mins till besan is cooked. If you feel the bhaji is getting dry then sprinkle little water over it.

• Spring Onion Sabzi is ready. 

• Serve hot with Roti.

Bharli Bhendi - Stuffed Okra

A flavorful stuffed ladyfinger. Spicy & tangy. A snack in itself. 

Ingredients: (Serves 2)

• 200gms Bhendi (Okra/Ladyfinger)

• 1 cup Besan (Gram Flour)

• 2 tbsp Goda Masala or Coriander-Cumin seed powder or Garam Masala use either.

• 1 tbsp Red chilly powder

• 2 tsp Cumin powder

• 2 tbsp Amchur powder (Dry Mango Powder)

• 1 tsp Sesame seeds (Til)

• Salt to taste

• 2 tbsp Danyacha kut (Roasted peanut powder) Optional

• Oil for frying

Method:

• Wash and pat dry bhendi. 

• Cut the edges and make a slit in between.

• In a bowl add all the rest of ingredients except oil and mix well. 

• Check for seasoning.

• Now fill this tangy besan mixture into the slit bhendi. 

• In a pan/tava add oil and place the stuffed bhendi. Drizzle extra oil over the bhendi if required. Shallow fry the bhendi till masala and bhendi cooks well.

• Serve as it is or as a side dish.

Batata Bhaji - Spicy Steamed Potato

Simple, easy & comfort dish. Immensely loved by all.

Ingredients: Serves 4

• 7-8 Medium size Potatoes

• 1 big Onion finely chopped

• 1 tsp Mustard seeds

• 1 tsp Cumin seeds

• 2 Green chillies

• 4-5 Curry leaves

• 1/4th tsp Hing (Asafoetida)

• 1/4th tsp Turmeric powder

• 2 tbsp Red chilly powder

• 1 tsp Sugar (Optional)

• Salt to taste

• 2 tbsp Cilantro (Kothimbir)

• 1/2 Lemon Juice (Optional)

• 3 tbsp Oil

Method:

• Pressure cook potatoes. Remove the skin and cut into medium cubes.

• In a kadhai, add oil.When oil is hot add mustard & cumin seeds. When mustard seeds crackle add hing, turmeric powder, green chillies, curry leaves and finely chopped onion.

• Saute onions till translucent. When onions are cooked add red chilly powder, diced potatoes and mix well. Add sugar and salt. Check the seasoning.

• Cover the lid and cook the potatoes on steam for about 10 minutes on medium flame. Keep on stirring in between. Add chopped coriander leaves and squeeze lemon juice, mix well. 

• Batata bhaji -Spicy Steamed Potato is ready. Serve hot with roti (Indian flat bread) or puri.

Tip: 1) If you wish you can add 2tbsp of grated fresh coconut for extra flavour.

2) Instead of normal jeera, shahi jeera can be added for rich flavour.