Gajar matar gobhi ki sabzi

Gaajar matar gobhi ki sabzi

Gaajar matar gobhi ki sabzi (carrots, peas and cauliflower) is a wonderful combo of three winter vegetables. All vegetable vendors bring fresh red carrots, peas and cauliflower in abundance during winter. Though these three vegetables can be cooked separately, ( Aaloo  Gobhi ki sabzi  ) as a combo, gaajar, matar aur gobhi creates a delicious vegetable dish. The sweet taste of carrots and peas is balanced by adding ginger, green chilies and garam masala. Kids also love this vegetable as they find their favourite peas here.

Gajar matar gobhi ki sabzi

Sometimes the taste of gaajar matar gobhi ki sabzi is ruined if peas are not of good quality. They remain hard until carrots and cauliflower are completely cooked. To avoid this issue, I prefer buying very soft peas. But in case you have hard peas, then before cooking them, boil them in a pressure cooker for just one pressure. Now peas will be completely cooked along with carrots and cauliflower. Be careful, don’t boil peas for more than one whistle, otherwise, they will become mushy by the time all the vegetables are cooked.

Gajar matar gobhi ki sabzi

You can check out more recipes in the blog for different vegetables:

Vegetables (Curries)

Ingredients:

Carrot 250 gms
Cauliflower 250 gms
Peas 100 gms
Grated ginger 1/4 tsp
Green chillies chopped 3-4
Oil 5 /6 tbsp
Salt as per your taste
Red chilli powder 1 tsp
Coriander powder 2 tsp
Turmeric powder 1/2 tsp
Garam masala powder 1 tsp
Tomatoes 2 / lemon juice 1+1/2 tsp /amchur powder 1 tsp
Green coriander leaves for garnishing
Water 3-4 tbsp if required

Process:

Peel, wash and chop carrots. Cut cauliflower in small florets and shell out peas and wash them.

In a wok heat oil and crackle rai, hing, jeera (small mustard seeds, asafoetida and cumin seeds).

Add carrots, cauliflower and peas followed by chopped green chilies and grated ginger.

Add coriander powder, red chili powder, turmeric powder, salt and mix it well with veggies.

(If all the water is drained out from the vegetables after washing and sieving them, add 3-4 tbsp of water after mixing spices. If still some water remains while adding veggies in the wok, then there is no need to add water unless spices start sticking to the bottom of the wok).

Cover the wok and let vegetables cook on sim heat. In between, stir them two or three times until they become soft.

gajar matar gobhi is ready

Now add garam masala and chopped tomatoes/lemon juice/amchoor powder. Mix it properly and let the veggies cook for two-three more minutes. Gaajar matar gobhi ki sabzi taiyaar hai. 

Transfer it to a serving bowl and sprinkle finely chopped green coriander leaves. Enjoy this winter special vegetables treat with roti, paratha, poori or rice.

Gajar matar gobhi ki sabzi

 
Kunduru ki sabzi

Kunduru ki sabzi

Kunduru ki sabzi is my favourite as a side dish with daal-chawal, though it is equally good with chapati and plain paratha too. Kunduru is known by many different names, like, ivy gourd, coccinia grandis, tendli, scarlet gourd, tindora etc. I really like this vegetable when kunduru is completely raw and green from inside. When kunduru ripens, they turn red from inside and look fruit rather than vegetable! Though we can still cook ripened kunduru as a vegetable, but that recipe some other time.

kunduru ki sabzi

Kunduru ki sabzi can be cooked with or without onions. Onions enhance the taste, look and make it more appealing. But that doesn’t mean that kunduru doesn’t taste good without onion – my mother is a non-onion-non-garlic person and she cooks finger-licking good food!!

Kunduru ki sabzi

There are a few more posts on different vegetables in the blog – if you are interested, can take a look…

Vegetables (Curries)

Ingredients:

Kunduru 1/2 kg
Onions 2 big sized
Green chillies chopped 3-4
Oil 5 – 6 tbsp
Water 2-3 tbsp (if required)
Coriander powder 1 tbsp
Red chilli powder 1 tsp (increase or decrease)
Turmeric powder 1 tsp
Salt as per your taste

Process:

Wash and chop kunduru lengthwise in thin stripes and keep them aside.

Kunduru

Cut kunduru lengthwise

Chop onions and shallow fry them in one tbsp oil till they are slightly more than  translucent.

Chop onions to shallow fry

Fry till onions are slightly transluent

Transfer these onions to a bowl. Add remaining oil and crackle cumin seeds (jeera) and asafotida (hing) in the same wok. Add chopped kunduru, spices and cut green chilies. Mix everything well and cover the wok. Keep the heat on sim.

Add spices for kunduru ki sabzi

Mix spices in kunduru

Stir them twice or thrice. Add 2 or 3 tbsp of water if spices are sticking to the bottom of the wok. Cover again and let them cook till they are soft. Add fried onions, mix them with kunduru and let them cook on sim heat for 2-3 minutes more.

When Kunduru becomes soft add onions.

Kunduru ki sabzi is ready! Serve it hot as a side dish with daal-chawal or plain parathe/roti.

Kunduru ki sabzi is ready!

 

Mint flavoured rice

Mint flavoured rice happened in my kitchen just by chance. We were kind of bored with plain rice with daal (lentil), so decided to change the menu by changing plain rice into flavoured rice. As my daughter can’t have hot spices, so instead of preparing biryani (pulav is also regular in the menu), I decided to use hara podina/pudina (fresh mint) for flavouring rice. Green mint gave rice a nice flavor with mild spices and one more variety is now added to her menu.

Mint flavoured rice

In India, different types of chutney, like Coriander Chutney (dhaniye ki chutney,    Imli ki meethi chutney    Lahsun (garlic) ki chutney   Tamatar ki chutney  Raw Mango Chutney with Jaggery   are an integral part of our daily food menu. Podina or mint chutney is very refreshing in taste. There is not much difference in the preparation of dhania (coriander) and pudina (mint) chutney, other than leaves. If you already have mint chutney, you can use that for preparing mint rice or else can follow the whole process…

Ingredients:

For mint puree

50 gms green mint leaves
One small tomato
One green chili

Rice 1/2 cup +2 tbsp
Oil 2 tbsp
Cumin (jeera) seeds 1/4 tsp
Asafoetida (hing) powder 1/8 tsp
Small mustard seeds (rai) 1/8 tsp
Mint puree 1/2cup
Water 1/2cup + 8 tsp
Salt   as per your taste
Lemon juice 1tsp

Note :

  1. Red chilli powder can also be added to mint puree to make it spicier.
  2. Use fresh mint leaves for a nice flavour.
  3. If you find that mint flavour is less with the given quantity of mint puree, sprinkle dry mint powder (Homemade Dry Mint Powder/ Podina ka powder).  And next time, add more mint leaves to the puree.
  4. Water quantity and cooking time might be different depending on the different quality of rice and different types of pressure cooker.

Process:

Wash rice nicely and soak them in 1/2 cup of water.

Soak rice for mint flavoured rice

Wash mint leaves, tomato, green chili and chop and grind in the form of puree.

prepare mint puree..

Mint puree is ready for mint rice

Use the remaining 8 tsp water to clean the jar of puree and add that water to the puree.

Heat oil in the cooker and crackle rai, hing and jeera.

Add mint puree and let it cook for 2-3 minutes. Don’t cook puree too much, otherwise, flavor will be lost.

Add rice now along with water followed by salt as per your taste. Close the lid of the cooker and let the rice cook for three whistles.

Add rice in mint puree

Once the steam of the cooker cools down completely, open the lid. Gently mix mint rice together and serve hot with raita.

Add rice in mint puree

Mint flavoured rice is ready

 
Baigan,Saim ke beej aur mooli ki sabzi

Baingan, saim ke beej aur mooli ki sabzi

Baingan, Saim ke beej aur Mooli ki sabji (mix vegetable of brinjal, seeds of flattened beans and radish) might sound a little different combo of veggies but trust me, this combo rocks! Baingan, Saim ke beej aur Mooli ki sabzi is completely my mother’s invention. Whenever we used to get bored during winters, she used to prepare this three mixed vegetables combo.

The best part was that all three vegetables used to be from our kitchen garden. Whenever we used to pluck beans from the vines, there were always some extra beans which had big ripened seeds. These beans couldn’t be used for normal Flattened beans with potatoes  sabzi – so my mother used the bean seeds with radish and brinjal and an excellent  mixed sabzi was invented!

Though this sabzi can be prepared without onions too, but If you are not against using onions then I would strongly suggest you to add them. Onions enhance the flavour significantly!

Baingan, Saim ke Beej aur Mooli ki sabzi

Ingredients:

Seeds of flattened beans 100 gms
Brinjal (small size) 4
Radish (medium size) 2
Green chilies, chopped 3-4
Onion (big size) 1
Oil 5 tbsp
Small mustard seeds (rai) 1/4 tsp
Cumin seeds (jeera) 1/4 tsp
Asafoetida (hing) , a pinch
Coriander powder 2 tbsp
Red chili powder 1 tsp
Turmeric powder 1/2 tsp
Water 4 tbsp

Process:

Take out the seeds from ripened flattened beans. Peel and cut radish into small pieces and wash both of them.

Saim ke beej

Saim ke beej aur mooli

Chop onion and roast it in a wok with 1 tbsp oil till they are brown in colour. Keep them separate.

Heat 4 tbsp oil in the wok and crackle hing, rai and jeera. Add seeds of flattened beans, radish and chopped brinjals. Always cut brinjal just before adding in the wok. if we cut brinjal beforehand with other vegetables, they start turning black and their taste changes.

Add rest of the spices along with chopped green chilies followed by two tbsp water.

Mix everything well, cover the pan and let the sabzi cook on sim heat till all three veggies turn soft.

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.

Baingan, saim ke beej aur Mooli ki sabzi is ready!

When sabzi is cooked completely, add roasted onions and serve with roti, parathe or as a side dish to rice.

Baigan,Saim ke beej aur Mooli ki sabzi

 

 
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

 
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!