Arbi Masala is a lip smacking recipe you can relish anytime with pooris and parathas. You can take them along on trips too, it doesn’t go stale easily. The oozing blend of flavors will keep you drooling for more. You can have it for any meal, be it breakfast ,lunch dinner.
Here is an easy recipe with step by step pictures to make Tempting Dry Arbi Masala sabzi. Grab a bowl full of this sabzi and enjoy your food.
Direction:
Getting Ready:
Take 400 gms arbi. Wash and put the arbi to boil. Add as much water in which the arbi sink.Turn on the flame. Close the lid of cooker. Boil till single whistle.After the whistle, reduce flame. Boil it the cooker for 2 minutes on low flame.Then turn off flame. After pressure escapes from cooker, check the arbi.If soft they are ready.
Take out arbi from cooker, place in a plate and cool them.Once cool, peel with help of a knife.Keep the while part of it. Then cut them vertically.
Making:
Add 2 to 3 tbsp mustard oil to the pan.When sufficiently hot add Add 1 tsp carom seeds,Add 1/2 pinch asafoetida, 1/2 tsp turmeric powder,2 tsp coriander powder,2 green chilies finely chopped,1/2 inch ginger piece finely chopped .Slightly roast the spices.
Add the arbis, add 1 tsp salt or to taste,add 1/2 tsp dry mango powder, 1/2 tsp red chili powder,add 1/4 tsp garam masala. Mix the spices.
Spread the arbi a little. Cover them and cook for 2 to 3 minutes on low flame.After 3 minutes check it. Flip it. When arbi are crispy, add a little green coriander to it and mix. Turn off flame,take out the arbi in a plate.
Serving:
Sprinkle a little green coriander over Arbi masala to garnish and serve it with you favorite poori or paratha. You can carry along Arbi sabzi with poori or parantha wherever you travel. This sabzi stays good for 24 hour, doesn’t go stale easily.
Suggestion:
When you bring the arbi from the market,make sure it is round in shape and has no joints.
Arbi made in mustard oil tastes sumptuous though,you can take any cooking oil.
Keep a check on the time when you boil arbi.
Peel arbi when it cools completely.
Arbi Masala Recipe | Arbi Ki Sukhi Sabzi । Fried Arbi recipe
Author: Nisha Madhulika
Recipe type: Main Course
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
Taro root - 400 gms
Mustard oil - 2 to 3 tbsp
Green coriander - 2 to 3 tbsp (finely chopped)
Carom seeds - 1 tsp
Asafoetida - ½ pinch
Turmeric Powder - ½ tsp
Green chili - 2 (finely chopped )
Ginger - ½ inch piece (finely chopped )
Red chili powder - ½ tsp
Coriander Powder - 2 tsp
Dry Mango Powder - ½ tsp
Garam masala - ¼ tsp
Salt - 1 tsp or to taste
Instructions
Take 400 gms arbi. Wash and put the arbi to boil. Add as much water in which the arbi sink.Turn on the flame. Close the lid of cooker. Boil till single whistle.After the whistle, reduce flame. Boil it the cooker for 2 minutes on low flame.Then turn off flame. After pressure escapes from cooker, check the arbi.If soft they are ready.
Take out arbi from cooker, place in a plate and cool them.Once cool, peel with help of a knife.Keep the while part of it. Then cut them vertically.
Add 2 to 3 tbsp mustard oil to the pan.When sufficiently hot add Add 1 tsp carom seeds,Add ½ pinch asafoetida, ½ tsp turmeric powder,2 tsp coriander powder,2 green chilies finely chopped,1/2 inch ginger piece finely chopped .Slightly roast the spices.
Add the arbis, add 1 tsp salt or to taste,add ½ tsp dry mango powder, ½ tsp red chili powder,add ¼ tsp garam masala. Mix the spices.
Spread the arbi a little. Cover them and cook for 2 to 3 minutes on low flame.After 3 minutes check it. Flip it. When arbi are crispy, add a little green coriander to it and mix. Turn off flame,take out the arbi in a plate.
Sprinkle a little green coriander over Arbi masala to garnish and serve it with you favorite poori or paratha. You can carry along Arbi sabzi with poori or parantha wherever you travel. This sabzi stays good for 24 hour, doesn't go stale easily.
Meethe Karele is one amazing recipe you should try out. Stuffed with flavorful spices these bitter gourds have a sweet and salty taste. Relish it with Chapaati, Paratha or rice. I am sure you will enjoy every bite of it. It has a unique taste and a blend of salt sugar and spices in it. Here is step by step recipe with pictures on how to make Sweet and Sour stuffed bitter gourd. Have it for meal or dinner. Enjoy
Direction:
Getting Ready:
Wash the gourd and pat dry. Remove the stalk then peel gourds and coat them with salt and keep aside for 30 minutes. Gather the peels (removed skin) in a plate to use them later. Also some salt in peels, mix and keep it aside.
Wash the gourd and peels too. Soak it in water for one more time and strain again.Repeat the process. Remove excess water.
Slit the gourds. Cut it vertically so that it remains joined at the bottom.
Making :
To make stuffing, add 2 tsp oil in pan and heat sufficiently. When sufficiently hot, add cumin seeds, asafoetida and turmeric powder into it. Now add peels of gourds and sauté for while. Sauté the peels for 2 minutes then mix spices into it like coriander powder, fennel powder, mango powder and red chilly powder. Keep the flame low.
Turn off the flame and add salt and sugar as well. Mix all ingredients nicely. The stuffing is ready. Take it out in a separate bowl so that it cools down quickly.
Add 1 or 1.5 tsp stuffing and press gently with spoon. Remove the excess stuffing. Likewise fill all the gourds.
Preheat a pan and add oil to it. Make sure you use a pan with flat base. When oil is sufficiently hot , now place gourds in pan for cooking. Cover the gourds and cook for 3-4 minutes on low flame. Check after 4 minutes.
After 4 minutes, Flip the sides as they have roasted from beneath.Cook until they turn slightly in color from all sides and turn bit tender. Cover and cook for another 3 minutes and flip the sides later. Cover and cook for 3 minutes.
Once 3 minutes are done, Flip sides then cover and cook again for 3 more minutes. Cook for 2 more minutes if you find the gourds a bit uncooked. Make sure you keep the flame low. The gourds are ready. Turn off the flame and take them out in a plate. Garnish with some green coriander.
Serving:
Mouth watering and delectable methe karele is ready. Serve steaming hot with chapatti, parantha or poori.These can be stored in refrigerator for 6-7 days.
Khatta Meetha Karela | Sweet and Sour Stuffed Bitter Gourd
Author: Nisha Madhulika
Recipe type: Main Course
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
Bitter gourds – 8 (small sized) (400 grams)
Salt – 1 tsp
Mustard oil – 4 tbsp
Fennel powder – 2 tsp
Coriander powder – 2 tsp
Mango powder – 1 tsp
Red chilly powder – ¼ tsp
Salt – more than 1 tsp or 1.25 tsp (as per your taste)
Powdered sugar – 2.5 tsp
Turmeric powder – ½ tsp
Cumin seeds – ½ tsp
Asafoetida – 1 pinch
Instructions
Wash the gourd and pat dry. Remove the stalk then peel gourds and coat them with salt and keep aside for 30 minutes. Gather the peels (removed skin) in a plate to use them later. Also some salt in peels, mix and keep it aside.
Wash the gourd and peels too. Soak it in water for one more time and strain again.Repeat the process. Remove excess water.
Slit the gourds. Cut it vertically so that it remains joined at the bottom.
To make stuffing, add 2 tsp oil in pan and heat sufficiently. When sufficiently hot, add cumin seeds, asafoetida and turmeric powder into it. Now add peels of gourds and sauté for while. Sauté the peels for 2 minutes then mix spices into it like coriander powder, fennel powder, mango powder and red chilly powder. Keep the flame low.
Turn off the flame and add salt and sugar as well. Mix all ingredients nicely. The stuffing is ready. Take it out in a separate bowl so that it cools down quickly.
Add 1 or 1.5 tsp stuffing and press gently with spoon. Remove the excess stuffing. Likewise fill all the gourds.
Preheat a pan and add oil to it. Make sure you use a pan with flat base. When oil is sufficiently hot , now place gourds in pan for cooking. Cover the gourds and cook for 3-4 minutes on low flame. Check after 4 minutes.
After 4 minutes, Flip the sides as they have roasted from beneath. Cook until they turn slightly in color from all sides and turn bit tender. Cover and cook for another 3 minutes and flip the sides later. Cover and cook for 3 minutes.
Once 3 minutes are done, Flip sides then cover and cook again for 3 more minutes. Cook for 2 more minutes if you find the gourds a bit uncooked. Make sure you keep the flame low. The gourds are ready. Turn off the flame and take them out in a plate. Garnish with some green coriander.
Curry recipes are prepared in our kitchen on daily basis. You can try to make different curries every time to get different taste. You can add or subtract anything from the traditional method of preparing the curry and give it a different taste. Normally we use tomato,cream, cashews sesame,poppy seeds to make curry.Prepare curries with different flavors and have a delightful meal. Here is an easy recipe with step by step pictures to make various curries. I am sure you will enjoy these easy recipes for sure. Make curry from these gravies and relish it with Chapati, Paratha, rice.
Direction :
Getting Ready Tomato Gravy:
Take 2 tomatoes, ½ inch ginger baton and 1 green chili and make a paste.
Making Tomato gravy :
Turn on the flame and heat a pan. Add 2 tsp oil to the pan. Once sufficiently hot, add ¼ tsp cumin seeds, ½ pinch of asafoetida. Keep flame low, ¼ tsp turmeric powder, 1 tsp coriander powder and sauté the masala for a while. Add tomato-ginger-green chili paste, followed ¼ tsp red chili powder. Stir well to roast masala.
Add ½ to ¾ cup of water as the desired consistency of gravy. Prepare the gravy, add the peeled and boiled potatoes or add boiled arbi. Add some salt, garam masala and some green coriander, sabzi is ready. Add 1/3 tsp salt and ¼ tsp garam masala. Turn off the flame. Transfer the gravy to the bowl. Add fried potatoes to the gravy.
Getting Ready Curd Gravy:
Take ½ cup whisked curd and 1 tsp chickpea flour for making the gravy. Mix well until lumps dissolve.
Making Curd Gravy:
Take a pan, add 2 tsp oil to the pan. When oil is sufficiently hot add ¼ tsp cumin seeds. Add less than ½ pinch of asafoetida. Keep flame low. Add ¼ tsp turmeric powder, ½ tsp coriander powder, add ¼ tsp red chili powder and sauté the masala for a while.
Add chickpea flour mixed curd. Cook until it simmers. Add ½ to ¾ cup of water as the desired consistency of gravy. Keep stirring constantly until the gravy starts simmering again. add 1 to 2 finely chopped green chilies. add ¼ tsp salt or to taste. Simmer for 2 more minutes. Add some green coriander. Turn off the flame. Transfer the gravy to the bowl. Add pakoris to the gravy.
Getting Ready Cashew Poppy seeds gravy:
Take the poppy seeds and the soak in water for up to an hour and grind later.Similarly grind the cashews as well.
Making for Cashew Poppy seeds gravy:
Heat a pan and Add 3 to 4 tsp oil to it. When oil is sufficiently hot, add ¼ tsp cumin seeds to it and sauté. Add ¼ tsp turmeric powder. Keep flame low. add 1 tsp coriander powder. Add tomato green chili ginger paste. Add ¼ tsp red chili powder. Sauté the masala until oil starts separating from it. Keep flame low.
Add cashew paste and poppy seed paste (2 tbsp cashew paste and 2 tbsp poppy seed paste.) Stir and sauté the masala until oil starts leaving the edges of masala. Add ½ to ¾ cup of water as the desired consistency of gravy. Mix well then add ¼ tsp garam masala, 1/3 tsp salt or to taste. Mix the masala thoroughly and add some green coriander and stir. Cook it on low flame for 3 to 4 minutes. Turn off the flame. Transfer the gravy to the bowl. Add fried paneer to the gravy.
Getting Ready Mawa Gravy :
Take 2 tomatoes, ½ inch ginger baton and 1 green chili and make tomato green chili ginger paste.
Making for Mawa Gravy:
Turn on the flame and heat the pan. Add 4 tsp or 2 tbsp oil to the pan. When oil is sufficiently hot, add ¼ tsp cumin powder, ¼ tsp turmeric powder. Keep flame low. add 1 tsp coriander powder. Add tomato green chili ginger paste. Add ¼ tsp red chili powder. Sauté the masala until oil starts separating from it. Keep flame low.
Take 50 grams of mawa, add it to the gravy and sauté it along with the masala for a while. Add ½ to ¾ cup water as the desired consistency of gravy. Mix well then add ¼ tsp garam masala, 1/3 tsp salt or to taste. Mix the masala thoroughly and add some green coriander and stir. Cook it on low flame for 4 to 5 minutes. Turn off the flame. Transfer the gravy to the bowl. Add fried brinjals to the prepared gravy.
Serving:
Lip smacking and easy to make gravies are here. You can make these anytime and have a delicious meal on your platter.You can add tomato gravy to make variety of curry recipes such as potatoes or arbi. Curd gravy is generally used for making the potatoes, arbi or prepare pakoris from any lentil and add them to the gravy. Cashew and poppy seeds gravy gravy can be used for making any koftas, paneer or add any fried veggies to this gravy. You can add fried brinjals to the mawa gravy. Make curry from these gravies and relish it with Chapati, Paratha, rice.
Suggestions:
We can also make gravy without mixing the chickpea flour but if we mix curd to the chickpea flour first then it prevents the curd from coagulating and also gravy gets little dense.
You can also prepare tempering with the green chilies and then add them to the curd gravy.
Keep note that salt is added in the end while making curd gravy with curd when the gravy starts simmering. If we add salt initially then the curd can coagulate.
We used poppy seeds and cashews paste but you can also use melon seeds paste. Or prepare gravy alone with the melon seeds paste or cashew paste or poppy seeds paste.
You can also mix all these three dry fruits for making the gravy as well.
Basic Gravies for Curry । Vegetarian Curries and Gravies - Part 1
Author: Nisha Madhulika
Recipe type: Main Course
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
Tomato gravy:
Tomatoes - 2 (150 gms)
Ginger - ½ inch piece
Green Chili - 1
Oil - 2 tsp
Cumin seeds- ¼ tsp
Asafoetida - ½ pinch
Turmeric powder - ¼ tsp
Coriander powder - 1 tsp
Red chili powder- ¼ tsp
Salt - ⅓ tsp (or to taste)
Garam Masala - ¼ tsp
Green coriander- 2 to 3 (finely chopped)
Curd Gravy:
Whisked curd - ½ cup
Chickpea flour - 1 tsp
Oil - 2 tsp
Cumin seeds - ¼ tsp
Asafoetida- Less than ½ pinch
Turmeric powder - ¼ tsp
Coriander Powder - ½ tsp
Red chili powder - ¼ tsp
Green chili - 2 (finely chopped)
Salt - ¼ tsp or to taste
Green coriander- 2 to 3 (finely chopped)
Cashew - Poppy seeds gravy:
Cashew Paste - 2 tbsp
Poppy Seeds paste- 2 tbsp
Oil- 3 to 4 tsp
Cumin seeds - ¼ tsp
Turmeric powder - ¼ tsp
Coriander powder - 1 tsp
Tomatoes - 2 (150 gms)
Ginger- ½ inch piece
Green chili - 1
Red chili powder - ¼ tsp
Garam masala - ¼ tsp
Salt- ⅓ tsp or to taste
Green Coriander -2 to 3 (finely chopped)
Mawa Gravy:
Mawa - 50 gms
Oil - 4 tsp
Roasted Cumin - ¼ tsp
Turmeric Powder- ¼ tsp
Coriander powder - 1 tsp
Tomatoes - 2 (150 gms)
Ginger - ½ inch piece
Green chili - 1
Red chili powder - ¼ tsp
Garam masala - ¼ tsp
Green Coriander- 2 to 3 (finely chopped)
Instructions
Tomato Gravy :
Take 2 tomatoes, ½ inch ginger baton and 1green chili and make a paste.
Turn on the flame and heat a pan. Add 2 tsp oil to the pan. Once sufficiently hot, add ¼ tsp cumin seeds, ½ pinch of asafoetida. Keep flame low, ¼ tsp turmeric powder, 1 tsp coriander powder and sauté the masala for a while. Add tomato-ginger-green chili paste, followed ¼ tsp red chili powder. Stir well to roast masala.
Add ½ to ¾ cup of water as the desired consistency of gravy. Prepare the gravy, add the peeled and boiled potatoes or add boiled arbi. Add some salt, garam masala and some green coriander, sabzi is ready. Add ⅓ tsp salt and ¼ tsp garam masala. Turn off the flame. Transfer the gravy to the bowl. Add fried potatoes to the gravy.
Curd Gravy:
Take ½ cup whisked curd and 1 tsp chickpea flour for making the gravy. Mix well until lumps dissolve.
Take a pan, add 2 tsp oil to the pan. When oil is sufficiently hot add ¼ tsp cumin seeds. Add less than ½ pinch of asafoetida. Keep flame low. Add ¼ tsp turmeric powder, ½ tsp coriander powder, add ¼ tsp red chili powder and sauté the masala for a while.
Add chickpea flour mixed curd. Cook until it simmers. Add ½ to ¾ cup of water as the desired consistency of gravy. Keep stirring constantly until the gravy starts simmering again. add 1 to 2 finely chopped green chilies. add ¼ tsp salt or to taste. Simmer for 2 more minutes. Add some green coriander. Turn off the flame. Transfer the gravy to the bowl. Add pakoris to the gravy.
Cashew - Poppy seeds gravy
Take the poppy seeds and the soak in water for up to an hour and grind later.
Similarly grind the cashews as well.
Heat a pan and Add 3 to 4 tsp oil to it. When oil is sufficiently hot, add ¼ tsp cumin seeds to it and sauté. Add ¼ tsp turmeric powder. Keep flame low. add 1 tsp coriander powder. Add tomato green chili ginger paste. Add ¼ tsp red chili powder. Sauté the masala until oil starts separating from it. Keep flame low
Add cashew paste and poppy seed paste (2 tbsp cashew paste and 2 tbsp poppy seed paste.) Stir and sauté the masala until oil starts leaving the edges of masala. Add ½ to ¾ cup of water as the desired consistency of gravy. Mix well then add ¼ tsp garam masala, ⅓ tsp salt or to taste. Mix the masala thoroughly and add some green coriander and stir. Cook it on low flame for 3 to 4 minutes. Turn off the flame. Transfer the gravy to the bowl. Add fried paneer to the gravy.
Getting Ready Mawa Gravy
Take 2 tomatoes, ½ inch ginger baton and 1 green chili and make tomato green chili ginger paste.
Turn on the flame and heat the pan. Add 4 tsp or 2 tbsp oil to the pan. When oil is sufficiently hot, add ¼ tsp cumin powder, ¼ tsp turmeric powder. Keep flame low. add 1 tsp coriander powder. Add tomato green chili ginger paste. Add ¼ tsp red chili powder. Sauté the masala until oil starts separating from it. Keep flame low.
Take 50 grams of mawa, add it to the gravy and sauté it along with the masala for a while. Add ½ to ¾ cup water as the desired consistency of gravy. Mix well then add ¼ tsp garam masala, ⅓ tsp salt or to taste. Mix the masala thoroughly and add some green coriander and stir. Cook it on low flame for 4 to 5 minutes. Turn off the flame. Transfer the gravy to the bowl. Add fried brinjals to the prepared gravy.
Serving
Lip smacking and easy to make gravies are here. You can make these anytime and have a delicious meal on your platter.You can add tomato gravy to make variety of curry recipes such as potatoes or arbi. Curd gravy is generally used for making the potatoes, arbi or prepare pakoris from any lentil and add them to the gravy. Cashew and poppy seeds gravy gravy can be used for making any koftas, paneer or add any fried veggies to this gravy. You can add fried brinjals to the mawa gravy. Make curry from these gravies and relish it with Chapati, Paratha, rice.
Jeera aloo is a quick and easy to prepare stir fry recipe which taste super tempting and delicious. This preparation of boiled potatoes sauteed in few spices is the simplest delectable sabzi that will surely placate your palate and taste buds.
Jeera aloo makes a perfect stir fry for lunch box along with chapatti, paranthas, naan or poori. The balanced mixture of spices and tempting aroma makes it simply irresistible. So, here is a quick recipe with step by step pictures and detailed recipe. Try out and relish eating!
Directions
Getting ready:
Cut the potatoes into 4 small chunks, place them in a bowl.
Making:
Place a pan on flame and pour 2 tbsp oil into it. When the oil gets heated, add cumin seeds and asafoetida into it. After sauteing cumin seeds, add turmeric powder, coriander powder, green chilies, ginger, dry fenugreek leaves and red chilly powder into it. Saute the spices for a while.
Now add chopped potatoes into the masala followed by salt, garam masala and dry mango powder. Mix everything really well and fry everything for 3-4 minutes by keep stirring constantly.
Everything is now mixed well, add some green coriander into it. Turn off the flame and mix it really well. Jeera aloo is now ready to serve.
Serving:
Serve this lip-smacking and mouth-drooling jeera aloo steaming hot along with chapatti, parantha or naan. Enjoy!
Jeera Aloo Recipe - Stir Fry Boiled Aloo with Zeera
Author: NishaMadhulika
Recipe type: Main Course
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
Potatoes – 400 grams (medium) (boiled & peeled)
Oil – 2-3 tbsp
Green coriander – 2-3 tbsp (finely chopped)
Red chilly powder - ¼ tsp
Turmeric powder - ¼ tsp
Dry mango powder - ½ tsp
Cumin seeds – 1 tsp
Ginger baton – 1 inch (grated)
Coriander powder – 1 tsp
Garam masala – less than ¼ tsp
Salt – 1 tsp or to taste
Green chilies – 2 (slit)
Dry fenugreek leaves – 1 tbsp
Asafoetida – 1-2 pinches
Instructions
Directions
Cut the potatoes into 4 small chunks, place them in a bowl. Place a pan on flame and pour 2 tbsp oil into it. When the oil gets heated, add cumin seeds and asafoetida into it.
After sauteing cumin seeds, add turmeric powder, coriander powder, green chilies, ginger, dry fenugreek leaves and red chilly powder into it. Saute the spices for a while.
Now add chopped potatoes into the masala followed by salt, garam masala and dry mango powder. Mix everything really well and fry everything for 3-4 minutes by keep stirring constantly.
Everything is now mixed well, add some green coriander into it. Turn off the flame and mix it really well. Jeera aloo is now ready to serve.Serve this lip-smacking and mouth-drooling jeera aloo steaming hot along with chapatti, parantha or naan. Enjoy!
Green beans coconut fry is super tempting and delicious stir fry from the Southern cuisine. It is prepared with french beans and grated coconut. Few spices add up the spice and flavors in the sabzi.
Making this beans poriyal is really easy and simple. This beans thoran sabzi is a healthy vegan side dish which can be prepared in very short notice. So, here is quick and easy recipe for south Indian side dish Beans poriyal, with step by step pictures and detailed information.
Directions
Getting ready:
Wash the french beans thoroughly with water, drain out the excess water and allow them to dry out completely. Now remove the stalks from the sides of all the french beans and place them in another bowl.
Make a bunch of 8-10 beans and chop them into ½ – ¾ inch small pieces using a knife or chopping board. Likewise, chop the rest of the french beans.
Making:
Place a pan on flame and pour oil into it. When the oil gets heated, add cumin seeds and red mustard seeds into it. After sauteing them, add asafoetida, turmeric powder, ginger, green chilly and coriander powder into it. Mix everything really well and saute the masala for a while. You can use only cumin seeds or red mustard seeds or use both of them as desired.
Now add chopped french beans into the masala along with salt and red chilly powder. Mix everything really well. Cover the pan and cook the sabzi for 4-5 minutes on low flame.
After 5 minutes, remove the lid. Stir the sabzi, beans have turned crunchy. Don’t overcook the beans. Add dry mango powder and grated coconut into it. Mix everything really well and cook the sabzi for 1-2 minutes by stirring constantly.
Green beans with coconut is now ready, turn off the flame and transfer it to a plate.
Serving:
Serve this lip-smacking and mouth-drooling green beans with coconut steaming hot as an accompaniment along with chapatti, parantha, naan or rice. Enjoy!
Wash the french beans thoroughly with water, drain out the excess water and allow them to dry out completely. Now remove the stalks from the sides of all the french beans and place them in another bowl. Make a bunch of 8-10 beans and chop them into ½ - ¾ inch small pieces using a knife or chopping board. Likewise, chop the rest of the french beans.
Place a pan on flame and pour oil into it. When the oil gets heated, add cumin seeds and red mustard seeds into it. After sauteing them, add asafoetida, turmeric powder, ginger, green chilly and coriander powder into it. Mix everything really well and saute the masala for a while. You can use only cumin seeds or red mustard seeds or use both of them as desired.
Now add chopped french beans into the masala along with salt and red chilly powder. Mix everything really well. Cover the pan and cook the sabzi for 4-5 minutes on low flame.
After 5 minutes, remove the lid. Stir the sabzi, beans have turned crunchy. Don't overcook the beans. Add dry mango powder and grated coconut into it. Mix everything really well and cook the sabzi for 1-2 minutes by stirring constantly.
Green beans with coconut is now ready, turn off the flame and transfer it to a plate. Serve this lip-smacking and mouth-drooling green beans with coconut steaming hot as an accompaniment along with chapatti, parantha, naan or rice. Enjoy!
Tempting and super duper yummy Kadhi makes everyone drool. We often make kadhi in numerous styles like with carrots, potatoes, pakoras, boondi and so on. Today we are making yet another variation to the recipe of kadhi using radish leaves.
This kadhi prepared with radish leaves is as tempting and as delicious as kadhi prepared with other styles. So, here is a simple and easy to cook recipe for kadhi made up of radish leaves and few desi spices. You will surely like it unique taste and flavors. Follow this instant recipe with detailed instructions and pictures.
Directions
Getting ready:
Pluck the soft radish leaves and discard the stalk. Wash the leaves twice with water and place them in a colander so that the excess water gets drained out completely and the leaves become dry. Now make a bunch of the leaves and chop it finely with the help of a knife or using a chopping board.
Making:
Place a big vessel on flame and pour half the quantity of oil into it along with half amount of asafoetida and half amount of cumin seeds. Slightly roast the cumin seeds and then add green chilly and ginger into it and saute the masala for a while.
Put the chopped radish leaves into the masala followed by 1.5 cups of water. Cover the vessel and cook the radish leaves on medium flame until it becomes tender. Keep checking it at regular interval of 3-4 minutes.
Meanwhile, prepare the batter. For this, take chickpea flour in a big bowl and add some curd into it. Keep whisking the batter till the lumps dissolves completely. After that, add the remaining curd into it and mix it thoroughly.
Now add 2 cups of water into the batter and whisk it thoroughly. Batter for making kadhi is now ready.
Check the radish leaves, they have turned slightly tender. It took 15 minutes to cook the radish leaves aptly. Now add the batter into it while stirring it constantly, add 2 more cups of water into the kadhi followed by turmeric powder and some red chilly powder. Mix everything really well.
Once the kadhi comes to the boil, add salt into it. Mix it nicely and cook the kadhi for 10 minutes on low flame. Keep checking it at regular interval of 2 minutes so that it doesn’t stick to the bottom of the vessel. After 12 minutes, kadhi will be ready. Shift the vessel on a wire rack and add green coriander into it. Mix it really well.
For tempering, place a small pan on flame and pour the remaining oil into it. When the oil gets heated, splutter cumin seeds into it. Turn off the flame and add asafoetida and red chilly powder into it. Mix it really well, tempering is now ready.
Serving:
Garnish this tantalizing and mouth-watering radish leaves kadhi with the tempering and serve it steaming hot along with chapatti, parantha or naan. Enjoy!
Suggestion
Use sour curd for making kadhi. To make the curd sour, keep it out of refrigerator one day prior of making kadhi or if you are using fresh curd then add 1-2 tsp of lemon juice into it.
Mooli ke patte ki Kadhi - Radish Leaves Curry Recipe
Author: NishaMadhulika
Recipe type: Main Course
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 5
Ingredients
Radish leaves – 300 grams
Curd – 1.5 cup
Chickpea flour - ¾ cup (100 grams)
Oil – 2 tbsp
Green coriander – 2-3 tbsp
Green chilies – 2 (finely chopped)
Ginger paste – 1 tsp
Asafoetida – 1 pinch
Cumin seeds - ½ tsp
Turmeric powder - ½ tsp
Red chilly powder - ½ tsp
Salt – 1.5 tsp or to taste
Instructions
Pluck the soft radish leaves and discard the stalk. Wash the leaves twice with water and place them in a colander so that the excess water gets drained out completely and the leaves become dry. Now make a bunch of the leaves and chop it finely with the help of a knife or using a chopping board.
Place a big vessel on flame and pour half the quantity of oil into it along with half amount of asafoetida and half amount of cumin seeds. Slightly roast the cumin seeds and then add green chilly and ginger into it and saute the masala for a while.
Put the chopped radish leaves into the masala followed by 1.5 cups of water. Cover the vessel and cook the radish leaves on medium flame until it becomes tender. Keep checking it at regular interval of 3-4 minutes.
Meanwhile, prepare the batter. For this, take chickpea flour in a big bowl and add some curd into it. Keep whisking the batter till the lumps dissolves completely. After that, add the remaining curd into it and mix it thoroughly. Now add 2 cups of water into the batter and whisk it thoroughly. Batter for making kadhi is now ready.
Check the radish leaves, they have turned slightly tender. It took 15 minutes to cook the radish leaves aptly. Now add the batter into it while stirring it constantly, add 2 more cups of water into the kadhi followed by turmeric powder and some red chilly powder. Mix everything really well.
Once the kadhi comes to the boil, add salt into it. Mix it nicely and cook the kadhi for 10 minutes on low flame. Keep checking it at regular interval of 2 minutes so that it doesn't stick to the bottom of the vessel. After 12 minutes, kadhi will be ready. Shift the vessel on a wire rack and add green coriander into it. Mix it really well.
For tempering, place a small pan on flame and pour the remaining oil into it. When the oil gets heated, splutter cumin seeds into it. Turn off the flame and add asafoetida and red chilly powder into it. Mix it really well, tempering is now ready. Garnish this tantalizing and mouth-watering radish leaves kadhi with the tempering and serve it steaming hot along with chapatti, parantha or naan. Enjoy!
Baingan Bharta is one of the favorite North Indian cuisine. Even those who don’t like it will relish eating Baingan Bharta for sure. You can make this delicious dish in very less time with ingredients like Brinjal, tomatoes, spices and green coriander.
Here is an easy recipe with step by step pictures to make this amazing side dish. Serve this delicious and lip-smacking baingan bharta steaming hot along with chapatti, parantha, naan or rice. Enjoy!
Direction:
Getting ready:
Take a brinjal ( 500 grams). Coat the brinjal with some oil prior roasting it.
Take 3 tomatoes ( chopped roughly ) , ½ inch ginger piece, cut in rough chunks, 2 green chilies, cut them into half for masala. Add all to mixer jar and grind it. Transfer it to a bowl.Making :
Make a cut from the knife over the brinjal and add ½ pinch asafoetida inside it. Turn it around and mark 3 more cuts. Add some more asafoetida in each cut.
Turn on the flame and place a net stand over it. Then keep the brinjal over this stand. Keep turning around the brinjal and roast each side nicely. After a while press and check if it has turned tender. Turn of the flame. It takes 10 minute to roast the brinjal.
Once the brinjal is roasted well, place it on a plate. Let it cool a little and then peel of its skin. Remove the roasted black skin from it.
For preparing the masala heat 2 tbsp oil in a pan and let it heat sufficiently then add the remaining asafoetida, ½ tsp cumin seeds, ½ tsp turmeric powder, and 1 tsp coriander powder and reduce the flame to prevent the spices from browning. Also add less than ½ piece of ginger (finely chopped).Sauté the masala for a while ,and then add ground tomato-ginger-green chili paste, followed by ¼ tsp red chili powder. Sauté the masala until oil starts separating from it.Keep stirring the masala at regular intervals and keep the flame medium.
Once the masala is ready, add ¼ tsp garam masala and 1 tsp salt. Cut the roasted brinjal and add to the masala. Also add some green coriander and mix thoroughly. Cook for 3 to 4 minutes on low flame so that brinjal absorbs all the spices.
Serving :
Once the bharta is ready, transfer it to a plate. Lip smacking and super tempting brinjal bharta is now ready. Garnish with some green coriander sprigs. Serve this scrumptious eggplant bharta with chapatti, naan, paranthas or rice. This much quantity of bharta is sufficient for 3 to 4 family members. Suggestion:
While selecting brinjal from the market make sure that it soft. Press it down with your hand while selecting. If it is been pressed down easily. Eggplant is soft enough and is also dark in color.The stalk color should be nice green in color. It should be fresh.
Coating the brinjal with some oil prior roasting it, helps in roasting it nicely and it gets easy to remove the skin from it.
Don’t use too much quantity of asafoetida while filling the brinjal.
We have used mustard oil here in this recipe as it enhances the taste. You can also use any other cooking oil.
If you prefer eating spicier then you can adjust the quantity of red chili powder.
We have used finely chopped ginger here as they taste good while consuming the sabzi.But if you don’t like it finely chopped then grind the whole ginger along with tomatoes.
Baingan Bharta Recipe - बैंगन का भर्ता - How to make Roasted Eggplant
Author: Nisha Madhulika
Recipe type: main course
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
Eggplant- 1 (500 grams)
Tomatoes – 2 ( 150 gms)
Ginger- ½ inch piece
Green chili – 2
Mustard oil – 2 tbsp
Green coriander- 2 to 3 tbsp (finely chopped)
Cumin seeds- ½ tsp
Asafoetida- ½ pinch
Turmeric Powder- ½ tsp
Coriander Powder- 1 tsp
Red chili powder- ¼ tsp
Garam Masala – ¼ tsp
Salt – 1 tsp or to taste
Ginger – ½ inch piece ( finely chopped )
Instructions
Take a brinjal ( 500 grams). Coat the brinjal with some oil prior roasting it.
Take 3 tomatoes ( chopped roughly ) , ½ inch ginger piece, cut in rough chunks, 2 green chilies, cut them into half for masala. Add all to mixer jar and grind it. Transfer it to a bowl.
Make a cut from the knife over the brinjal and add ½ pinch asafoetida inside it. Turn it around and mark 3 more cuts. Add some more asafoetida in each cut.
Turn on the flame and place a net stand over it. Then keep the brinjal over this stand. Keep turning around the brinjal and roast each side nicely. After a while press and check if it has turned tender. Turn of the flame. It takes 10 minute to roast the brinjal.
Once the brinjal is roasted well, place it on a plate. Let it cool a little and then peel of its skin. Remove the roasted black skin from it.
For preparing the masala heat 2 tbsp oil in a pan and let it heat sufficiently then add the remaining asafoetida, ½ tsp cumin seeds, ½ tsp turmeric powder, and 1 tsp coriander powder and reduce the flame to prevent the spices from browning. Also add less than ½ piece of ginger (finely chopped).
Sauté the masala for a while ,and then add ground tomato-ginger-green chili paste, followed by ¼ tsp red chili powder. Sauté the masala until oil starts separating from it.
Keep stirring the masala at regular intervals and keep the flame medium.
Once the masala is ready, add ¼ tsp garam masala and 1 tsp salt. Cut the roasted brinjal and add to the masala. Also add some green coriander and mix thoroughly. Cook for 3 to 4 minutes on low flame so that brinjal absorbs all the spices.
Once the bharta is ready, transfer it to a plate. Lip smacking and super tempting brinjal bharta is now ready. Garnish with some green coriander sprigs. Serve this scrumptious eggplant bharta with chapatti, naan, paranthas or rice. This much quantity of bharta is sufficient for 3 to 4 family members.
Stuffed karela is scrumptious and nutritious recipe of bitter gourds. Everyone pinch their nose when it comes to have bitter gourd but this stuffed bitter gourds will make them ask for more and more. It is very easy to prepare at home. Some bitter gourds and few Indian aromatic spices is all that is needed to make this recipe. Stuffed bitter gourds makes a super delicious side assortment to your meals.
You can prepare it for lunch or dinner as a side assortment. They will devour it for sure! Pack them for your lunch or short distance travels. So, try out making bharwa karela with these easy to follow step-by-step instructions and pictures. Enjoy!
Direction :
Getting Ready :
Take small sized 250 grams Bitter gourd. Wash it then dry them. Cut the ends of the bitter gourd then scrap them.
Slit the bitter gourd vertically, Make sure the lower end of the bitter gourd is intact.
Scrap out the pulp and the seeds from it with a knife. Scrap all the bitter gourds likewise.
Making :
Use ¾ tsp of salt to cover up the bitter gourd in and out. Use the rest of the salt and mix it with the scraped out pulp and seeds and keep it for 10 to 15 minutes until they perspirates , so that the bitterness goes away.
After 15 minutes, dip the bitter gourd in water and wash it well. Squeeze the extra water from it . Wash all the bitter gourds likewise. Then wash the scraping and the pulp too. Strain it through a strainer. Place the pulp back into the bowl and wash them once again. Press the pulp through the strainer and drain the extra water.
To prepare the masala for the stuffing , heat the pan, add to tsp oil to it. Let the oil heat up. Once heated add ½ tsp cumin seeds, ½ pinch asafoetida, 1/3 tsp turmeric powder, then add the pulp, roast all ingredients well. Also add finely chopped raw mango, 2 tsp fennel seeds powder, ¼ tsp red chili powder and ¾ tsp salt. Roast the stuffing for 1 minute.
Once the stuffing is ready, take it out in a plate. To stuff the bitter gourds, open them and fill the stuffing , Press it with a spoon.
To cook the Bitter gourds , heat a pan. Add 3 tbsp oil to it. Place the bitter gourds in the pan. Make sure you keep the flame low. Cover and cook the bitter gourd for 2 minutes.
After 2 minutes check the bitter gourd. The bitter gourd is roasted from below, flip it so that the bitter gourd is roasted well on all sides. Cover the bitter gourd again for 2 minutes. Check the bitter gourd again.
Bitter gourds are golden brown and roasted from all sides. Place them out in a plate. Luscious Stuffed Bitter Gourds are ready. Garnish them with a little green coriander. You can relish this amazing side dish with poori , paratha , chapatti or rice.
Suggestion :
You can use 1 tsp dry mango powder instead of raw mango if desired.
You can use any cooking oil if desired.
Stuffed Bitter Gourds can also be carried along with poori while you travel.
Bharwan Karela - How to make Stuffed Karela - Stuffed Bitter Melon
Author: Nisha Madhulika
Recipe type: Main course
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
Bitter Gourd – 250 grams
Mustard oil - 3 to 4 tbsp ( You can use any cooking oil )
Asafoetida- ½ pinch
Cumin Seeds- ½ tsp
Red Chili Powder- ¼ tsp
Green Coriander – 1 to 2 tbsp
Raw Mango – 2 tbsp ( finely chopped )
Fennel powder- 2 tsp
Coriander powder- 2 tsp
Turmeric powder- ⅓ tsp
Salt – 1.5 tsp ( or to taste )
Instructions
Take small sized 250 grams Bitter gourd. Wash it then dry them. Cut the ends of the bitter gourd then scrap them.
Slit the bitter gourd vertically, Make sure the lower end of the bitter gourd is intact.
Scrap out the pulp and the seeds from it with a knife. Scrap all the bitter gourds likewise.
Use ¾ tsp of salt to cover up the bitter gourd in and out. Use the rest of the salt and mix it with the scraped out pulp and seeds and keep it for 10 to 15 minutes until they perspirates , so that the bitterness goes away.
After 15 minutes, dip the bitter gourd in water and wash it well. Squeeze the extra water from it . Wash all the bitter gourds likewise. Then wash the scraping and the pulp too. Strain it through a strainer. Place the pulp back into the bowl and wash them once again. Press the pulp through the strainer and drain the extra water.
To prepare the masala for the stuffing , heat the pan, add to tsp oil to it. Let the oil heat up. Once heated add ½ tsp cumin seeds, ½ pinch asafoetida, ⅓ tsp turmeric powder, then add the pulp, roast all ingredients well. Also add finely chopped raw mango, 2 tsp fennel seeds powder, ¼ tsp red chili powder and ¾ tsp salt. Roast the stuffing for 1 minute.
Once the stuffing is ready, take it out in a plate. To stuff the bitter gourds, open them and fill the stuffing , Press it with a spoon.
To cook the Bitter gourds , heat a pan. Add 3 tbsp oil to it. Place the bitter gourds in the pan. Make sure you keep the flame low. Cover and cook the bitter gourd for 2 minutes.
After 2 minutes check the bitter gourd. The bitter gourd is roasted from below, flip it so that the bitter gourd is roasted well on all sides. Cover the bitter gourd again for 2 minutes. Check the bitter gourd again.
Bitter gourds are golden brown and roasted from all sides. Place them out in a plate. Luscious Stuffed Bitter Gourds are ready. Garnish them with a little green coriander. You can relish this amazing side dish with poori , paratha , chapatti or rice.
Palak soya bhurji is a unique yet super scrumptious way to give your meals a different taste and flavor. Iron, Mineral and Protein enriched soya spinach bhurji makes a perfect side assortment to our meals. The well chosen combination of spices and spinach-soya chunks makes this sabzi really tempting.
This sabzi is healthy and highly nutritious, so do give it your kids. Pack it in tiffin or stuff this sabzi into the chapattis, they will devour eating it for sure. Here is the easy and simple to prepare recipe with step by step pictures and detailed method of cooking. Enjoy!
Direction:
Getting ready :
Chop the spinach leaves and soya chunks.
Make fine paste of tomato, green chilly and ginger.
Make 3-4 pieces of one soya chunk. Grind the soya chunks in mortar pestle. Then take out the grounded soya chunks in a bowl.
Making :
Pre heat a pan and add oil into it. When the oil is sufficiently hot then add grounded soya chunks into it. Sauté it for few minutes on low flame until there is slight change in color. Stir it constantly and cook. As the chunks turn brown in color, add 1 cup water to it. Cover and cook it on low flame.
Place a pan on flame. Add a little oil into it to sauté the masala. Add cumin seeds to the oil. Also add asafoetida, turmeric powder, coriander powder and sauté for few seconds..Then add tomato-ginger-green chilly paste. Also add red chilies. Sauté the masala well until the oil starts separating from it. Make sure you stir it at regular intervals and keep the flame low. Cook until water evaporates completely from it. Then cover it .
Add dry fenugreek leaves to the masala. Also check if the chunks have turned puffy and have absorbed the water. Add the sauté masala in the soya chunks. Mix it well.
Add the spinach to it. Also add salt, garam masala and mix all ingredients really well. Cover and cook it for 2-3 minutes. Then check after 3 minutes. To evaporate the rest of the water, cook the sabzi on high flame for 1 minute as it is. Stir at regular interval. Add chopped green coriander. Sabzi is ready, turn off the flame and take it out in a plate.
Serving:
Sumptuous Palak Soya Bhurji is ready to be relished. Garnish with some green coriander leaves. Serve steaming hot sabzi with chapatti, parantha or naan. This much quantity of sabzi can be served as side dish to 4-5 family members.
Suggestions:
Make sure masala doesn’t get burnt.
You can also make sabzi as per your taste.
If you prefer eating less spicy than remove green chilly from the ingredients.But if you like eating green chilies then remove garam masala and red chilly powder for less spicy sabzi.
If you prefer eating spicier sabzi then add red chilly powder in more quantity.
Make fine paste of tomato, green chilly and ginger.
Make 3-4 pieces of one soya chunk. Grind the soya chunks in mortar pestle. Then take out the grounded soya chunks in a bowl.
Pre heat a pan and add oil into it. When the oil is sufficiently hot then add grounded soya chunks into it. Sauté it for few minutes on low flame until there is slight change in color. Stir it constantly and cook. As the chunks turn brown in color, add 1 cup water to it. Cover and cook it on low flame.
Place a pan on flame. Add a little oil into it to sauté the masala. Add cumin seeds to the oil. Also add asafoetida, turmeric powder, coriander powder and sauté for few seconds..
Then add tomato-ginger-green chilly paste. Also add red chilies. Sauté the masala well until the oil starts separating from it. Make sure you stir it at regular intervals and keep the flame low. Cook until water evaporates completely from it. Cover it .
Add dry fenugreek leaves to the masala. Also check if the chunks have turned puffy and have absorbed the water. Add the sauté masala in the soya chunks. Mix it well.
Add the spinach to it. Also add salt, garam masala and mix all ingredients really well. Cover and cook it for 2-3 minutes. Then check after 3 minutes. To evaporate the rest of the water, cook the sabzi on high flame for 1 minute as it is. Stir at regular interval. Add chopped green coriander. Sabzi is ready, turn off the flame and take it out in a plate.
Sumptuous Palak Soya Bhurji is ready to be relished. Garnish with some green coriander leaves. Serve steaming hot sabzi with chapatti, parantha or naan. This much quantity of sabzi can be served as side dish to 4-5 family members.
Palak Mangodi is a lip smacking variation in the usually simple Palak recipe. The mangodi drenched in spinach gravy are not only healthy but also look very appetizing . Enjoy a bowl full of Palak mangodi for lunch or dinner. I am sure it will satisfy your hunger pangs.
Here is a quick and easy recipe with pictures to make Yummy Palak Mangodi sabzi and have a delightful meal. Garnish this nutritious and tantalizing spinach curry with mangodi with some green coriander sprigs and serve it steaming hot along with chapatti, parantha or rice.
Directions
Getting ready:
Pluck the soft spinach leaves and discard the stalk. Wash the leaves twice with water and place them in a colander so that the excess water gets drained out completely and the leaves become dry. To boil the spinach, heat a vessel and put the spinach leaves into it along with 3-4 tbsp of water. Let it cook for 3-4 minutes and stir it in-between. Now turn off the flame and drain out the excess water and prepare puree of it in mixer grinder. Transfer spinach puree in a bowl.
Wash the tomatoes and green chilies thoroughly with water, allow them to dry out completely. Now roughly chop the tomatoes, green chilly and ginger and add it to a mixer jar. Put the lid on and grind everything into fine paste. Transfer it into a bowl.
Making:
Place a cooker on flame and pour 2-3 tsp of oil into it. Add the mangodi into it and saute them by stirring constantly until they turn golden brown in colour.
Pour a cup of water into it followed by ½ tsp salt. Mix it properly. Put the lid on and cook the mangodi until the cooker releases a whistle then reduce the flame to low and cook it for 3-4 minutes. After 4 minutes, turn off the flame and let the pressure escape on its own.
Meanwhile, prepare the spinach gravy. Place a pan on flame and pour 2 tbsp of oil into it. When the oil gets heated, add cumin seeds, asafoetida, turmeric powder and coriander powder. Saute the spices on low flame to prevent them from burning.
After that, add tomato-ginger-green chilly paste and red chilly powder into it. Mix everything really well and saute the masala until the oil starts separating from its edges.
Oil has started leaving from the sides of the masala, add spinach puree, boiled mangodi along with its water, salt and green coriander. Mix everything really well and cook the curry for 1-2 minutes in open so that the mangodi absorbs the spices really well.
Spinach curry with mangodi is now ready, turn off the flame and transfer it to a bowl.
Serving:
Garnish this nutritious and tantalizing spinach curry with mangodi with some green coriander sprigs and serve it steaming hot along with chapatti, parantha or rice.
Pluck the soft spinach leaves and discard the stalk. Wash the leaves twice with water and place them in a colander so that the excess water gets drained out completely and the leaves become dry. To boil the spinach, heat a vessel and put the spinach leaves into it along with 3-4 tbsp of water. Let it cook for 3-4 minutes and stir it in-between. Now turn off the flame and drain out the excess water and prepare puree of it in mixer grinder. Transfer spinach puree in a bowl.
Wash the tomatoes and green chilies thoroughly with water, allow them to dry out completely. Now roughly chop the tomatoes, green chilly and ginger and add it to a mixer jar. Put the lid on and grind everything into fine paste. Transfer it into a bowl.
Place a cooker on flame and pour 2-3 tsp of oil into it. Add the mangodi into it and saute them by stirring constantly until they turn golden brown in colour.
Pour a cup of water into it followed by ½ tsp salt. Mix it properly. Put the lid on and cook the mangodi until the cooker releases a whistle then reduce the flame to low and cook it for 3-4 minutes. After 4 minutes, turn off the flame and let the pressure escape on its own.
Meanwhile, prepare the spinach gravy. Place a pan on flame and pour 2 tbsp of oil into it. When the oil gets heated, add cumin seeds, asafoetida, turmeric powder and coriander powder. Saute the spices on low flame to prevent them from burning.
After that, add tomato-ginger-green chilly paste and red chilly powder into it. Mix everything really well and saute the masala until the oil starts separating from its edges.
Oil has started leaving from the sides of the masala, add spinach puree, boiled mangodi along with its water, salt and green coriander. Mix everything really well and cook the curry for 1-2 minutes in open so that the mangodi absorbs the spices really well.
Spinach curry with mangodi is now ready, turn off the flame and transfer it to a bowl.
Garnish this nutritious and tantalizing spinach curry with mangodi with some green coriander sprigs and serve it steaming hot along with chapatti, parantha or rice.
Making:
Serving:
Suggestion:
Making Tomato gravy :
Getting Ready Curd Gravy:
Making Curd Gravy:
Getting Ready Cashew Poppy seeds gravy:
Making for Cashew Poppy seeds gravy:
Getting Ready Mawa Gravy :
Making for Mawa Gravy:
Serving:
Suggestions:
Making:
Serving:
Making:
Serving:
Making:
Serving:
Making :
For preparing the masala heat 2 tbsp oil in a pan and let it heat sufficiently then add the remaining asafoetida, ½ tsp cumin seeds, ½ tsp turmeric powder, and 1 tsp coriander powder and reduce the flame to prevent the spices from browning. Also add less than ½ piece of ginger (finely chopped).
Sauté the masala for a while ,and then add ground tomato-ginger-green chili paste, followed by ¼ tsp red chili powder. Sauté the masala until oil starts separating from it.Keep stirring the masala at regular intervals and keep the flame medium.
Once the masala is ready, add ¼ tsp garam masala and 1 tsp salt. Cut the roasted brinjal and add to the masala. Also add some green coriander and mix thoroughly. Cook for 3 to 4 minutes on low flame so that brinjal absorbs all the spices.
Serving :
Suggestion:
Making :
Suggestion :
Making :
Serving:
Suggestions:
Making:
Serving:
