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

 

 
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

 

Chane ki daal with louki

Chane ki Daal with Louki (split baby chickpeas lentil with bottle gourd) is traditional North Indian cuisine. Louki (Bottle Gourd) is not a welcome vegetable for most of the kids. Well, if there is Lauki ke kofte ki sabzi (grated bottle gourd dumplings in curry) then its a different story altogether. But as kofte ki sabzi involves deep fried preparation we cannot prepare this in our daily regular meals.

Then how to feed kids this very nutritious vegetable? Try to add chana daal along with louki and this dull vegetable will turn into a delicious dish. Just before serving, add one spoon of pure ghee (clarified butter) in this daal and the taste goes to another level.

chane ki daal with louki

There is one more variety of chana daal/split baby chickpea lentil with spinach in the blog – If you are interested, please take a look…Daal paalak (split chickpea lentil with spinach)

Ingrediants:

Chana daal 3/4 cup

Louki 200 grams

Turmeric powder 1/2 tsp

Salt 1 tsp

Water 2 cups

Tadka (seasoning)

Rai (small mustard seeds) 1/2 tsp

Jeera (cumin seeds) 1/2 tsp

Hing (Asafotida) 1/8 tsp

Oil/ghee 3 tbsp

Red chilly powder 1 tsp

turmeric powder 1/8 tsp

Puree

2 tomatoes, 1 onion, 3-4 green chilies, tiny piece of ginger

Fresh coriander leaves for garnishing

A few points….
  1. You can reduce the quantity of louki.
  2. Cook chana daal on sim heat for at least 15 to 20 minutes as it takes slightly longer time to get cooked compared to other lentils.
  3. You can also add garlic in the puree.
  4. Ghee can be used to prepare tadka in place of oil.

Process:

Wash chana daal nicely and soak it in two cups of water for an hour. It will puff up nicely in one hour.

chana daalsoaked chana daal

After an hour, wash, peel and chop louki in small pieces. Add turmeric powder and salt in chana daal along with louki pieces and pressure cook it till chana daal becomes soft.

While chana daal is getting cooked, we will prepare tadka.  Wash and chop onion, tomatoes, green chilies and ginger and grind them in a mixer. Heat oil in a pan or wok and crackle rai, hing and jeera.

Add grinded puree in the oil and add turmeric and red chili powder. Cook till the water evaporates leaving only oil.

tadka for chana louki daal is ready

Daal must be cooked by now. Switch off the heat and remove the lid off the pressure cooker once it cools down.

chana daal is ready

Add this louki – daal in the ready tadka. If you feel that consistency is too thick, add hot water. Shift chane ki daal with louki in serving bowl and garnish with coriander leaves.

chane ki daalki louki

louki aur chana daal

 
Karele ki sabzi

Karele ki Sabzi (bitter gourd)

Karele ki sabzi or bitter gourd vegetable is rarely liked by family members. It is almost an impossible task to make kids eat this. I have hardly seen a family where all family members love to eat and they demand Karele ki Sabzi (bitter gourd) in their lunch or dinner menu.

Not boasting, but I was always an obedient daughter and used to eat whatever my mom used to cook. Probably that’s how I slowly developed taste for all vegetables. I remember till 5th or 6th class my daughter Apoorva also used to eat every thing. But slowly she also became fussy and I just couldn’t make her eat a few veggies, including bitter gourd.

I love karela in any form – whether it is prepared as sabzi or in stuffed form. It tastes really good if onions are also added, but it is not compulsory. I like bitter gourd with hot parathas or as a side dish with simple daal – chawal.

There are many ways to cook bitter gourd. To eliminate its bitter taste you can peel it and smear it with salt and keep it like this for 2 hours. Later wash it and cook it.

I don’t want to wash away all nutrients of bitter gourd this way. So I never peel it. I just wash it and chop in small pieces and cook it with onions. To reduce the bitterness you can add dry mango powder (amchoor), grated raw mango or lemon juice.

Try this extremely nutritious vegetable in my way, probably you might develop a taste for it …

I have a few more posts on vegetables in the blog. You can take a look…Vegetables (Curries)

Ingrediants:

Bitter gourd(karela) 200 gms

Onions 2 big size

Oil 3 tbsp

Rai  (small mustard seeds ) 1/4 tsp

Cumin seeds (jeera) 1/4 tsp

Asafotida  (hing) 1/8 tsp

Coriander powder 1+1/2 tsp

Turmeric powder 1/2 tsp

Red chili powder 1 tsp

Coarsely grounded fennel seeds 2 tsp

Finely chopped green chilies 2

Salt  as per your taste

Water  2 or 3 tbsp

Dry mango powder/grated raw mango/lemon juice

Process:

Peel, wash and chop onions.

In a wok heat 1 tbsp of oil and add chopped onions. Keep the heat on sim and let the onions turn light brown. Keep tossing them from time-to-time.

Wash and chop bitter gourd in round shape.

In another wok heat two tbsp oil and crackle rai, hing and jeera. Add chopped bitter gourd and rest of the spices, except dry mango powder. Mix everything nicely, cover it and let it cook on sim heat. In between keep turning them upside down a couple of times. If you feel that sabzi is sticking to the bottom of the wok, add little water and let it cook till it is tender.

Onions would be ready by now – so, switch off heat.

Once bitter gourd is cooked, add onions and 1 tsp dry mango powder or 1 tbsp grated raw mango or 1 tbsp lemon juice. Mix it well, cover it and on sim heat and let it cook for 2-3 minutes more.

Karele ki sabzi is ready to be served.

Bitter Gourd

Bitter gourd
 

Black Chana with Coriander Gravy (no onion-garlic)

Black Chana with Coriander Gravy (no onion-garlic) is a perfect dish for those who want simple food during their fasting days. Black Chana with coriander gravy is rich in nutrients. If you are inviting guests for lunch or dinner during your fasting days, this non-onion-garlic gravy dish might be the best dish in your menu!

Black chana – usually we know this as kala chana – belongs to the family of chickpeas. But kala chana is darker in colour and smaller than chickpea. Kala chana is usually cooked as a dry dish for snacks. But we can also prepare it as a gravy dish to be accompanied with roti (flat bread), poori or rice. Generally, we add onion along with tomatoes in all our gravy-based dishes to add to the volume of the gravy. Garlic is added for flavour. In India, some communities don’t use onion in their food due to their religious beliefs. Usually, new generation of these communities don’t follow these beliefs. But then, cooking two different types of dishes with the same ingredient is a burden.

So instead of using onions, you can use green coriander along with tomatoes, ginger and green chillies and prepare gravy not only for kala chana but for any other gravy based dishes as Lauki ke kofte ki sabzi (grated bottle gourd dumplings in curry), Chole (chickpeas with gravy)

Ingrediants:

Kala Chana 3/4 cup
Salt 1/2 tsp
Water 1+1/2 cups
Turmeric powder 1/2 tsp

Tomatoes 3 medium size
Grated ginger 1/4 tsp
Green chilies 3 – 4
Green coriander 30 gm

Oil 2 tbsp
Rai (tiny mustard seeds) 1/4 tsp
Jeera (cumin) 1/4 tsp
Hing (asafoetida) 1/8 tsp
Coriander powder 2 tsp
Red chili powder 1/4 tsp
Add some more water and salt if required

Process :

Wash and soak chana in 1+1/2 cups of water overnight.

Next day in the morning add salt and turmeric powder in soaked chana and pressure cook it with using the same water in which chana was soaked till it becomes soft.

While chana is getting cooked, we will prepare gravy. Wash and chop tomatoes, green coriander leaves, green chilies, grated ginger and grind all of them in the mixer to prepare paste. If required, add little bit of water while grinding.

Heat oil, crackle rai, hing, jeera and add the grinded paste in a wok.

Add rest of the spices. Keep stirring on medium heat until all spices are cooked.

By now chana must be cooked. Switch off the flame and let the steam of the pressure cooker settle down. Open the lid and add chana into the ready masala.

Reduce the heat to sim and let it cook for 10 – 15 minutes. Stir in between and add some water if you feel that consistency is too thick. Taste a bit, and if required, add some salt. After 10 – 15 minutes of cooking, kala chana with coriander gravy is ready to be served!!

 

Mooli ki bhujiya (sabzi)

Mooli ki Bhujiya sounds as if we are talking about a snack recipe. But when we add leaves and roots of radish together and prepare vegetable (sabzi), it is called Mooli ki bhujiya (sabzi). In North India, radish is available only during winters. But, here in Bangalore, good quality radish is available during summers too.

Initially, around 16 years back when we shifted to Bangalore, it was really difficult to find radish with leaves. Leaves used to be cut and thrown away from radish by the vegetable shop owners. But now in front of my apartment a vegetable vendor sells radish with all the leaves. In fact, whenever I show interest to buy leaves too, the sellers are amused and give me plenty of leaves free of cost. Probably they are relieved that their garbage is being cleaned up by customers!!

This sabzi requires raw radish – so be careful while choosing. Radish will not remain tender when it starts ripening and will not taste good. Remove the stems if they are too thick and attached with the leaves. Use soft leaves and soft raw radish.

I have one more recipe with radish in the blog – if you are interested can take a look…Mooli ka paratha (wheat flour flat bread stuffed with spicy radish)

There are a few more posts on different vegetables in the blog. You can check this link to look at them Vegetables (Curries).

Ingredients

Radish with leaves

Oil 2 tbsp
Tiny mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Asafoetida 1/8 tsp

Red chilli powder 1 tsp
Coriander powder 1 +1/2 tbsp
Turmeric powder 1/2 tsp
Green chillies chopped 2
Salt as per your taste

Process :

Take radish and leaves, wash them nicely in the running water and chop them separately.

Heat oil in a wok and crackle tiny mustard seeds, cumin seeds and asafoetida.

Add chopped radish and leaves along with all spices except salt – mix this nicely and cover for 5 minutes.

When we prepare leafy vegetables, their volume gives an impression of large quantity. But leaves shrink while cooking – so always add salt once the leaves settle down after 5 minutes of cooking.

Now add salt – mix it well and again cover the wok.

Keep on stirring sabzi continually till radish becomes tender and all moisture dries out. Mooli ki Bhujiya (sabzi) is ready!