Veggie Foodie

Ingredients:

• 1 cup sweet corn kernels
• 1 large red capsicum, chopped
• 1 large or 2 medium tomatoes
• 1 green chili
• 10 to 12 cashews
• 2 tbsp ghee
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp ginger paste
• 1/2 tsp garam masala
• 1 tsp salt or to taste
• 2 to 3 tbsp coriander leaves, finely chopped
• 1 tsp kasuri methi (dried fenugreek leaves)

Method:

Prepare gravy

1. Make a smooth paste of the tomato, green chili and cashews and put aside
2. Put a pan on medium heat and add 1 tbsp ghee to it
3. Add cumin seeds and when they start crackling, add turmeric powder, coriander powder, ginger paste and sauté for 5 seconds
4. Add the chili-tomato-cashew paste and roast till the ghee separates and floats over it… keep stirring and checking at regular intervals
5. When the paste is roasted well, add 3/4 cup water and mix well

Prepare vegetables

1. In a separate pan, heat 1 tbsp ghee on medium heat and sauté the corn and capsicum for 2-3 minutes. Add 1/2 tsp salt and sauté for 2 more minutes and then turn off the heat

Prepare curry

1. Add cooked vegetables to the gravy
2. Add salt, garam masala, chopped coriander, kasuri methi and stir well and then cover and cook for 3-4 minutes on low flame
3. Serve hot with your favorite Indian bread

Serves: 2

Inspiration source:

https://nishamadhulika.com/en/1695-corn-capsicum-masala.html

(ચીભડા નુ શાક)

Ingredients:

• 1 lb cantaloupe, cut into about 3/4 inch pieces
• 0.5 lb tomatoes, cut into medium size pieces
• 1 tbsp peanut oil (or any other vegetable oil)
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1/2 asafetida powder
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 1 tsp salt or to taste
• 2 tsp cumin coriander powder
• 1 tbsp jaggery powder / dark brown sugar

Method:

1. Heat the oil in a pan on medium heat
2. Add mustard seeds and when they start popping, add cumin seeds and let them splutter for a couple of seconds
3. Add asafetida powder, chili powder and turmeric powder and fry for a few seconds (make sure they don’t become too dark)
4. Add cantaloupe pieces and mix well so that the spices coat the cantaloupe
5. Add tomato pieces, salt, mix well, cover and let it cook for 5-6 minutes till cantaloupe is cooked and becomes soft
6. Add jaggery / brown sugar, cumin coriander powder, mix well, cover and cook for 2-3 minutes
7. Serve the curry hot with any Indian bread, preferably with thepla

Serves: 4

Inspiration source:

Ingredients:

For the paste

• 1 tsp mustard seeds
• 3 cloves garlic, peeled
• 1-2 green chilies
• some water

Other ingredients

• 2 tbsp cooking oil such as peanut oil
• 1 tbsp cumin seeds
• 1 chili, chopped
• 1 medium size onion, peeled and chopped
• 1 large tomato, pureed
• 1 tsp red chili powder
• 1 tsp turmeric powder
• 2 tsp coriander powder
• 1 tsp garam masala
• 1 1/2 tsp salt or to taste
• 4 cups medium-shredded cabbage
• 1 cup green peas, partially cooked
• 1/2 cup water

Method:

1. Put all the paste ingredients in a grinder and grind to paste and then put aside
2. Heat the oil in a pan
3. To the hot oil, add cumin seeds
4. Once the seeds start to crackle, add chopped chili and saute for 30 seconds
5. Add chopped onions and saute for 2-3 minutes till onions become brown
6. Add the paste and saute for 2-3 minutes
7. Add tomato puree and saute for 3-4 minutes till most of the water evaporates and oil starts to separate
8. Add chili powder, turmeric powder, coriander powder, garam masala and salt and saute for 1-2 minutes
9. Add the cabbage and the green peas and gently fold till the vegetables are coated with the paste
10. Add 1/2 cup water, cover and cook the cabbage for 3-4 minutes or to desired consistency
11. Serve the curried cabbage hot with chapati or rice

Serves: 4

Inspiration source: