Saim ki fali ki sabzi

Flattened beans with potatoes

Flattened beans with potatoes always reminds me of my mother’s cooking. She cooks the best sabzi of flattened beans with potatoes. In my childhood, we used to get fresh flattened beans (seim ki fali) from the kitchen garden itself. Have you ever noticed that if we pluck vegetables from the plant, then there is a fresh fragrance around it? Vegetables look so good and beautiful that you instantly want to cook them? Whereas, whenever I buy from the market (or online in the current situation), that enthusiasm is not there.

W are doing online shopping for all vegetables and fruits courtesy the pandemic . But for the last two weeks, could not see any variety in vegetables online. I got frustrated and my husband and I went out to buy in a traditional manner, to a brick-and-mortar store. It was sooo good to come out of the house, even though it  was only vegetable shopping. I bought so many and was lucky enough to get very nice flattened beans . They were very tender and seeds were also soft and raw. I didn’t want to keep them in the fridge and decided to cook them for lunch.

Flattened Beans with potatoes

Flattened beans, paired with potatoes, go very well with roti or parathas. As not many ingredients are required to prepare this sabzi, it makes it very easy to cook. If you like garlic, you can add crushed garlic in oil along with rai, hing and jeera. It gives wonderful flavor.

I also have a post on a Clustered Beans in the blog – if you are interested, can take a look…Gwar ki fali (cluster beans)

Ingredients:

Flattened beans 300 gms
Medium sized potatoes 2
Oil 3 tbsp
Coriander powder 2 tsp
Turmeric powder 1/4 tsp
Salt as per your taste
Red chili powder 1/2 tsp
Green chilies (chopped) 2
Water 4 tbsp
Salt as per your taste

Process:

Cut  both ends of flattened beans, chop them into small pieces and wash. Wash and cut potatoes too.

Wash , cut both the ends and chop flattened beans

Heat oil in a pan and crackle rai, hing and jeera. Add potatoes, mix them with oil and let them cook for a minute or two. Now, add chopped beans.

Cook potatoes for a minute or two..

Add flattened beans in potatoes..

Add all spices, mix everything well, add 2 tbsp water, cover the pan and let it cook on sim heat till potatoes and beans become tender.  In between, keep turning them upside-down for even cooking and if you feel that sabzi is sticking to the bottom, add 2 tbsp more water and cover it.

Add spices in potatoes and flattened beans

Flattened beans with potatoes is ready to go with roti or paratha.

Flattened Beans with potatoes

 

Stuffed raw tomatoes with paneer

Stuffed Raw Tomatoes with Paneer ( cottage cheese ) is a complete party dish to impress your guests at any occasion. I know – these days what guests, what parties – but still, we can give even ourselves a treat to keep spirits high! So cook these stuffed raw tomatoes with paneer (cottage cheese); but if you are not a big fan of paneer then stuff tomatoes with mixed vegetables, followed by cheese, oregano flakes and black pepper.

You might give homemade fresh paneer a try if you are fine with paneer stuffing. Naturally, I have a post on how to prepare Homemade Paneer/Indian Cottage Cheese!! As I used crushed paneer, just add vinegar or lemon juice in hot milk and milk will curdle. Sieve it, use whey for your gravy based dishes or for kneading flour and use paneer for stuffing! 

Paneer vaale bharva tamatar

Check out a few more posts for stuffed vegetables in the blog…

Stuffed brinjal/eggplant/aubergines (Bharva baigan)

Stuffed Capsicum (bharva shimla mirch)

Stuffed Brinjals/Eggplant/Aubergine

Stuffed Chilies(Bharva Hari Mirch)

Pyaaz vaale bharva karele

Ingredients :

Small size raw tomatoes 9-10
Crushed paneer 100 gm (reduce or increase as per the size of tomatoes)
Coriander powder 2 tsp
Turmeric powder 1/4 tsp
Asafoetida powder a pinch
Salt as per your taste
Red chili powder 1 tsp
Dry mango powder/lemon juice 1 tsp
Garam masala 1 tsp
Kasuri methi/ chopped green coriander leaves 2 tsp
Oil 4 tbsp

Process:

Wash tomatoes and scoop out the pulp by cutting the top. You can use  pulp for preparing gravy by grinding it for gravy based dishes.

scoop out tomatoes before stuffing

Heat 1 tbsp oil in a pan and add paneer along with all spices. Cook this mixture for five minutes and switch off the gas.

Prepare paneer stuffing for tomatoes

paneer stuffing for tomatoes is ready!

Fill this stuffing in scooped out tomatoes and pour rest of the oil in a pan and place stuffed tomatoes in the pan. If you want, can use the top cut part of tomatoes to cover them, though it is not necessary. I used them as it looks fancy to uncover them before serving!!

Stuffed tomatoes are ready to be cooked

Remember, we have to cook tomatoes on sim heat. Sometimes, our gas burner doesn’t give very low heat for slow cooking dishes. If that is the case with your burner, just buy one extra small size pan support and use it. This helps in supplying low heat to the cooking pan.

Tomatoes will slowly start becoming tender. When we cook on sim heat then the pan gets heat only at the center, not around the edges of the pan. Keep shifting the position of tomatoes in the pan for even cooking.

paneer stuffed green tomatoes

As green raw tomatoes are firm tomatoes, it takes some time for them to become soft on sim heat. Once tomatoes are done, sprinkle some kasuri methi or green coriander leaves for garnishing just before serving and uncover them!!

Raw tomatoes stuffed with paneer

Stuffed raw tomatoes with paneer are ready!

 
Pyaaz Vaale Bharva Karele

Pyaaz vaale bharva karele

Pyaaz vaale bharva karele, ek katori dahi aur garam – garam parathe bana kar koi khila de…bas, itni choti si ichha poori ho jaaye!!! (bitter gourd stuffed with onions, one bowl of curd along with hot parathe… that is all I ask!) I love pyaaz vaale bharva karele a lot. The only problem is that in Bangalore we don’t get those small sized bitter gourds so easily. This week when I was storing my vegetable deliveries in the fridge, I was pleasantly surprised to see that those small sized bitter gourds were delivered. Usually, once I finish my cooking for the day, I don’t go into the kitchen to cook anything else. But seeing those small sized karela I started chopping the onions. I wanted stuffed bitter gourd for lunch!!

Preparation is not a time consuming process if you are not peeling bitter gourd. Many people peel them and smear with salt and keep it like that for an hour or so and later wash it and continue with the rest of the process. This way a lot of the bitter taste gets washed away and probably those who don’t want to eat karela, might find it interesting to give this method a try.

Peeled karela

But my mother never cooked karela by peeling them – so I am also used to cooking them this way. Moreover, as I don’t want all the nutrients to be washed away, I never peel them.

There is one more post in the blog on karela  Karele ki Sabzi (bitter gourd)

Some more stuffed vegetables recipes :

Stuffed Chilies(Bharva Hari

Stuffed Green Masala Brinjal

Stuffed brinjal/eggplant/aubergines (Bharva baigan)

Stuffed Capsicum (bharva shimla mirch)

Stuffed Brinjals/Eggplant/Aubergines

Ingredients:

Small size bitter gourd 6
Medium sized onions 2Oil 4 tsp
Coriander powder 2 tbsp
Turmeric powder 1 tsp
Salt as per your taste
Coarsely grounded fennel seeds 1 tbsp
Red chilli powder 1 tsp
Dry mango powder 1+1/2 tsp
Oil 4 tbsp

Process:

Wash and cut bitter gourd vertically with a deep cut.

A vertical cut in bitter gourd

Chop onions fine.

Heat 2 tsp of oil in a pan and sauté chopped onions till they are transparent.

Add rest of the spices along with the remaining 2 tsp of oil.

Mix everything well and sauté this onion masala for 5 minutes on sim heat.

Onion masala for karela is ready!

Switch off heat after five minutes and when masala cools down, fill it into all the bitter gourds.

Bharva karele is ready to be cooked

Add remaining 4 tbsp oil in the pan along with karela. Cover the pan and let bitter gourd cook on sim heat till they become tender from all sides. In between, keep on turning them upside – down for even cooking.

Serve them with hot parathas, rotis or as a side dish for rice.

Pyaaz Vaale Bharva karele is ready!

 
Aaloo gobhi ki sabzi

Aaloo – Gobhi ki sabzi

Aaloo-Gobhi ki sabzi (potato and cauliflower) is loved by almost all my family members on all occasions. This sabzi is part of our regular food menu. If we have some guests at home, then aaloo-gobhi ki sabzi will be part of the spread. You will also find this in any elaborate wedding feast!

Aaloo gobhi ki sabzi

Generally, all age groups like this. I remember that whenever during winter season we used to have sudden guests at my parents’ house, my mother used to prepare this sabzi with little extra oil and spices. We were instructed that this sabzi is only for the guests as quantity used to be less due to their unexpected arrival. The taste of the dish prepared by her used to be so out-of-the-world that my siblings and I always wished that guests shouldn’t be very hungry so that we will get to enjoy in sufficient quantity once they have eaten😀.

Children can think of anything, isn’t it!!!😇

Aaloo gobhi ki sabziSometimes, if cauliflower is sufficient in quantity, I don’t add potatoes.  It tastes equally good. But kids are fond of potatoes so you can add them…

There are a few more vegetables dishes in the blog. If interested, can take a look…Vegetables (Curries)

Ingredients :

Cauliflower 500 gms
Potatoes 2 medium size
Oil 5 tbsp
Cumin seeds (jeera) 1/2 tsp
Small mustard seeds(rai) 1/2 tsp
Asafoetida powder (hing) 1/8 tsp
Turmeric powder 1/2 tsp
Red chilli powder 1 tsp
Coriander powder 1 tbsp
Salt as per your taste
Green chillies chopped 2 – 3
Grated ginger 1/4 tsp
Dry mango powder (amchur) 1tsp
Garam masala 1 tsp

Water 1/8 cup, if later sabzi is not cooked and yet sticking to the bottom add 1/8 cup more.
Chopped green coriander leaves for garnishing

Process :

Cut cauliflower florets in small to medium size along with potatoes and wash them nicely.

Cauliflower florets

Chopped potatoes and cauliflower

Heat oil in a wok and add rai, hing and jeera.

Add cut cauliflower and potatoes along with chopped green chilies and grated ginger.

Add red chilly powder, coriander powder, salt and turmeric powder.

Mix everything and add 1/8th or 1/4th cup of water and cover the wok. Reduce the heat to sim and let it cook till cauliflower and potatoes turn soft. In between, stir 2-3 times.

When it is nearly cooked, add garam masala and dry mango powder, mix it well and again cover and cook it for 2-3 minutes. If you don’t want to use dry mango powder, add chopped tomatoes.

Sabzi is ready.

Add chopped green coriander leaves just before serving.

Aalo gobhi ki sabzi

 
Vrat ke aaloo-kasuri-methi

Vrat ke aaloo – methi

Vrat ke aaloo – methi ki sabzi is very easy to cook. As the spices added are mild, this vrat ke aaloo – methi (sabzi with potatoes and fenugreek leavesfor fasting days) is ideal for kids and those who are sensitive to spices. I don’t use white salt in food during some specific days of fasting. Sendha namak/pink salt/ rock salt is used to prepare savoury items. So, for this sabzi also I used sendha namak along with Homemade Kasuri Methi(dry fenugreek leaves) which gave such nice flavour to this that I didn’t miss hot spices.

If you don’t have dry kasuri methi leaves, use fresh fenugreek leaves by adding along with potatoes. As homemade kasuri methi leaves have strong flavour, use them wisely.

But in case if you are don’t like the taste of fenugreek leaves, omit them and continue the whole process with potatoes only. Dry crisp potatoes will be wonderful for your kiddo’s lunch box or else have them with hot pooris for lazy Sunday brunch!!! Your parents or grandparents would be happy to have this less spicy sabzi in their plate😊

Vrat ke aaloo-kasuri-methi

Ingredients:

Boiled potatoes 3

Kasuri methi  1 tbsp

Green chillies 2

Oil  2 tbsp

Jeera (cumin seeds) 1/2 tsp

Coriander powder 1+1/2 tsp

Sendha namak   as per your taste

Amchur  (dry mango powder)  1/4 tsp

Fresh coriander leaves 1 tsp

Process:

Boil and peel potatoes and heat oil in a pan and splatter jeera.

Boiled potatoes

Splatter jeera in oil

Mash potatoes in small pieces and add it the pan along with all spices  and  chopped green chillies. Cover it and let it cook for 10 minutes on sim flame.

Mashed potatoes along with spices

Keep stirring potatoes from time-to-time. Potatoes will start becoming crisp from the bottom and their colour will change. After 10 minutes, add kasuri methi, mix it well and again cook for a few more minutes. Just before serving, add finely chopped fresh coriander leaves.

Vrat ke aaloo-methi is ready! Continue reading “Vrat ke aaloo – methi”

 
Kaashifal ki sabzi

Kaashifal ki sabzi (pumpkin veggie)

Kaashifal ki sabzi (pumpkin veggie) always reminds me about my father. He always used to prefer kaashifal ki sabzi or pumpkin veggie for dinner, so that all family members can sit together and enjoy it with hot poori, curd and pickle. This used to be my favorite dinner also!

Pumpkin is basically sweet in taste. So chirpy green chillies, tiny pieces of raw mangoes or lemon juice gives this sabzi a perfect mixed taste of sweet, chirpy and slight tangy flavours.

Unlike other North Indian sabzis, kaashifal is not seasoned with our regular ria, hing and jeera. It is seasoned with dana methi (fenugreek). So the moment fenugreek seeds are added in hot oil, the fragrance spreads in the whole house and everyone knows that kaashifal ki sabzi is coming at the dinning table!!

For preparing Kaashifal ki Sabzi I always prefer to buy pumpkin which has green skin. Green ones are very soft and we don’t have to remove the peel while chopping pumpkin. This variety of pumpkin has lots of water in it, that’s why it gets cooked very fast. Nowadays, we are ordering online vegetables, so we get all varieties of mix pumpkin pieces. Other varieties of pumpkin are a little dry so while cooking add little water.

One more thing, while preparing pumpkin vegetable, add slightly more oil than usual. Trust me, you will feel like having chatpata pickle! Probably, I like pumpkin a lot, so either it is kaashifal ki sabzi or Kaashifal ka raita (pumpkin raita) I can just brag on and on…

Try this sabzi once, who knows this might be a new regular entry in your menu!!

Ingrediants:

Chopped pumpkin 1/2 kg
Oil          5 tbsp
Fenugreek seeds 3/4 tsp
Coriander powder 1 tbsp
Turmeric powder 1/2 tsp
Red chilli powder 1 tsp
Chopped green chillies 3
Salt as per taste
Raw mango pieces(grated or chopped) /dry mango powder (amchur) /lemon juice
Water 1/8 cup (if pumpkin is dry)

Process:

Wash and chop pumpkin in small pieces along with skin (chilka).

Heat oil in a wok and splatter fenugreek seeds followed by chopped pumpkin pieces and green chillies.

Add salt, coriander powder, red chili powder, turmeric powder and salt. 

Mix everything and cover it. Let it cook on sim flame till pumpkin becomes soft. In between 2-3 times keep on turning pumpkin upside down for even cooking. When 90% pumpkin is cooked add tiny chopped pieces of raw mangoe or 1 tsp dry mango powder or 1/2 tbsp lemon juice.

Mix it well, cover it again and in 2-3 minuets Kaashifal ki sabzi will be ready! Serve hot with poori or parathas.