Indian Vegetables Recepies

rajasthani besan bhindi masala recipe below

INGREDIENTS (measuring cup used, 1 cup = 250 ml)
main ingredients:
200 to 250 grams small sized bhindi/okra
4 tbsp gram flour/besan
1 tsp coriander powder/dhania powder
1 tsp dry mango powder/amchur powder
tsp red chilli powder/lal mirch powder
tsp turmeric powder/haldi
tsp to tsp garam masala powder
tbsp water (optional)
3 tbsp oil for sauting the bhindi
tbsp ghee for frying the besan
salt as required
for garnish:
inch ginger julienned or cut into thin strips
tbsp lemon juice
tsp water
tsp sugar
few chopped coriander leaves/dhania (optional)
INSTRUCTIONS
1. in a small bowl, mix together the ginger juliennes, lemon juice, sugar and water.
2. keep this pickled ginger aside for a minimum of 40 mins to 1 hour or maximum of
3 hours.
3. rinse and pat dry the okra/bhindi. slice off the crown and the tip of the bhindi.
4. then make two or three slits on each bhindi, without breaking them.
5. heat 3 tbsp oil in a pan. add the bhindi. saute them till they are crisp and browned.
6. drain the bhindi on paper towels to remove excess oil.
7. in the same pan, add tbsp ghee.
8. add the besan/gram flour and fry the besan till it changes color and becomes
aromatic. keep on stirring while frying the besan so that it does not get burnt.
9. you should see the fat releasing from the besan.
10. add the bhindi to the besan. stir.
11. then add all the spice powders (coriander, dry mango powder, red chilli powder
and turmeric powder).
12. stir well and sprinkle salt and tbsp water. adding water is optional and you can
also skip this step.
13. stir and saute, until the roasted gram flour and spice mixture coats the bhindi well.
14. lastly, add garam masala and give a stir.

15. while serving, garnish besan bhindi with the julienned ginger from the sugar
syrup along with coriander leaves.
16. serve besan bhindi masala hot with roti or chappati or as a side dish with dal rice
or curry rice.

potato podimas recipe

INGREDIENTS (measuring cup used, 1 cup = 250 ml)
2 large potatoes/aloo
tsp mustard seeds/rai
tsp cumin seeds/jeera
tsp asafoetida powder/hing
tsp grated ginger/adrak (optional)
1 green chili/hari mirch, chopped
10-12 curry leaves/kadi patta
1 to 1.5 tbsp oil
cup chopped coriander leaves
tsp lemon juice or as required (optional)
some grated coconut (optional)
salt as required
INSTRUCTIONS
1. boil or steam the potatoes in a pressure cooker or steamer till completely cooked
and of mashable consistency.
2. peel and mash the potatoes coarsely when they are still hot or warm.
3. you can also crumble the potatoes. keep the roughly mashed potatoes aside.
4. heat oil in a pan. crackle the mustard seeds first. then add the cumin seeds and let
them splutter.
5. add the green chilies, ginger, curry leaves and asafoetida.
6. fry till for 7-9 seconds. add the mashed potatoes. stir well.
7. add salt and saute for 3-4 minutes on a low flame stirring at times.
8. add the coriander leaves and saute for 1-2 minutes more on a low flame.
9. instead of sauting with coriander leaves, you can also garnish the potato podimas
with coriander leaves.
10. serve potato podimas hot with chapati, poori or sambar-rice, rasam-rice or dal-rice
combo.

aloo roast or potato roast recipe

INGREDIENTS (measuring cup used, 1 cup = 250 ml)
2-3 medium sized potatoes/aloo or 6-7 small potatoes
tsp mustard/rai
tsp turmeric powder/haldi
tsp red chilli powder
tsp sambar powder

a pinch of asafoetida/hing (optional)

10-12 curry leaves/kadi patta
2 tbsp oil

INSTRUCTIONS
1. boil or steam the potatoes till they are just cooked. they should not fall apart. peel
the potatoes and dice them.
2. heat oil in a pan. crackle the mustard seeds first. then add the curry leaves and
saute for 10-12 seconds.
3. add the diced potatoes and stir. sprinkle all the spice powders, asafoetida and salt.
4. stir well, so that the masala coats the potatoes well. saute for 5-6 mins on a low
flame.
5. keep on turning at intervals to ensure even crisping and roasting of the potatoes.
6. you can also garnish the roasted potatoes with coriander leaves (if you prefer).
7. serve potato roast as a side dish with sambar rice, rasam rice or dal rice combo.

karela sabzi or karela stir fry recipe

INGREDIENTS (measuring cup used, 1 cup = 250 ml)
250 gms tender karela/bitter gourd/bitter melon
tsp turmeric powder/haldi
tsp red chili powder/lal mirch powder
tsp cumin powder/jeera
1 tsp coriander powder/dhania powder
1 tsp fennel powder/saunf powder
tsp garam masala powder
a pinch of asafoetida/hing
or 1 tsp dry mango powder/amchur
1 tbsp gram flour/besan
2 tbsp oil
salt as required
INSTRUCTIONS
1. rinse the karela in water first.
2. slice the karela into thin round pieces.
3. you can lightly peel the skin if you want before you slice them.
4. heat oil in a frying pan or kadai.
5. add the karela slices and saute on a low or medium flame till the slices
6. become lightly browned. takes about 8-10 minutes. stir in between.
7. now add all the dry spice powders and salt.
8. stir and saute for 5-6 mins more on a low flame.
9. lastly add the besan and saute for some minutes till the rawness of the besan or
gram flour goes away. takes about 4-5 minutes more.
10. garnish karela sabzi with coriander leaves.
11. serve karela stir fry with dal-rice, kadhi-rice or sambar-rice.

stuffed okra or bharwan bhindi recipe

INGREDIENTS (measuring cup used, 1 cup = 250 ml)
main ingredients:
500 gm okra/bhindi
2-3 tbsp oil
masala stuffing ingredients:
1 tbsp dry mango powder/amchur
2 tbsp coriander powder/dhania powder
1 tsp red chili powder/lal mirch powder
1 tsp turmeric powder/haldi
1 tsp cumin powder/jeera powder
salt or black salt or rock salt
INSTRUCTIONS
1. wash, wipe dry and trim the both the ends of the bhindi (okra).
2. slit each bhindi vertically without breaking or cutting into two halves.
3. combine all the spice powder ingredients in a bowl with salt. mix well.
4. fill each bhindi with the spice mixture.
5. heat oil in a kadai/wok.
6. add the stuffed bhindi and cook on low heat till done.
7. serve bharwan bhindi hot with chapatis.

stuffed or bharwan aloo baingan recipe

INGREDIENTS (measuring cup used, 1 cup = 250 ml)
250 gms small brinjals or eggplants, about edium green baingan/eggplant or 18-20
small brinjals
250 gms regular potatoes or baby potatoes, about 2 to 3 medium potatoes or 15 to
18 baby potatoes.
tsp turmeric/haldi
1 tsp garam masala powder
1 tsp chilli powder/lal mirch powder
1 tsp dried mango powder/amchur
1 tsp coriander powder/dhania powder
1 tsp cumin powder/jeera powder
1 tsp salt or add as required
2 tbsp oil
INSTRUCTIONS
1. firstly, mix all the six spice powders along with salt garam masala powder, chilli
powder, turmeric powder, coriander powder, cumin powder and amchur (dried
mango) powder and salt. keep aside.

2. rinse the baingan or brinjals and dry them with the kitchen towel. slice off the
stem from the brinjals. slit each baingan into 4 parts taking care that you dont cut
the entire baingan. stuff the baingan with the spice powder mixture evenly. keep
all the stuffed baingan aside.
3. peel and dice the potatoes. if using baby potatoes then chop if they are medium
sized. If they are small, then just keep them whole with or with the peel.
4. in a wok or kadai or heavy bottomed pan. add the oil. then add the chopped
potatoes. saute the potatoes till they change colour and get lightly browned from
the edges.
5. add the stuffed baingan, stir and saute the baingan for a minute. then cover the pan
and cook the baingan on a low flame.
6. check a couple of times and stir the veggies. cover and then continue to cook.
7. once the brinjals are cooked and softened, add the remaining spice powder mix.
8. stir well and saute for a minute. check the taste and add more salt if required.
9. serve bharwan aloo baingan hot with phulkas.