VEGETABLE JALFRAZIE MAHARASHTRIAN GOBI BENGALI SUBZI CAULIFLOWER DUM STUFFED OKRA GUJARATI DELIGHT
INGREDIENTS
3 cups mixed boiled vegetables
(peas, carrots, french beans
& diced potatoes.)
1/2 cup tomato ketchup
2 onions chopped
1/2" piece ginger
2 spring onions chopped
4 green chillies chopped
1/2" piece ginger chopped
1 tbsp coriander leaves chopped
1 tsp chilli powder
1 tsp sugar
3 tbsp ghee
salt to taste
METHOD
Heat ghee in a pan and fry onions till golden. Add the chopped tomatoes, green chillies, ginger and fry for a minute or two. Add tomato ketchup, boiled vegetables, spring onions, chilli powder, sugar, salt and a little water. Simmer and cook for five minutes. garnish with chopped coriander. Serve hot.
INGREDIENTS
1 cabbage shredded
1/2 coconut grated
1" piece ginger finely chopped
2 green chillies
1/2 tsp chilli powder
1/2 tsp turmeric powder
1/2 tsp garam masala powder
1/2 tsp dried mango powder
1/2 tsp cummin seeds
1tbsp ghee
METHOD
Heat ghee, splutter cummin seeds and lightly fry ginger and green chillies. Add the washed and shredded cabbage. Sprinkle with salt, chilli powder,turmeric powder and stir fry. When nearly cooked, stir in coconut , garam masala and dried mango powder and continue frying till tender.
Shredded beans, radishes, carrots and other firm vegetables can also be cooked in the same way.
INGREDIENTS
10 aubergines diced
5 capsicums diced
3 potatoes peeled & diced
2 tomatoes chopped
2 onions chopped
GRIND TO PASTE
5 pods garlic
1" piece ginger
1/2 tsp turmeric powder
1/2 tsp chilli powder
1/2 tsp garam masala powder
METHOD
Heat ghee and fry the onions till golden. Add the ground paste and tomatoes, aubergine, capsicums, potatoes and fry for five minutes. Add a little water and cook till tender. Remove and garnish with chopped coriander leaves.
INGREDIENTS
1 large cauliflower
6 med., tomatoes chopped
6 onions chopped
1 cup diced, cooked carrots
1 cup cooked peas
1 cup curds
4 pods garlic
2 green chillies
1" piece ginger
1/2 tsp turmeric powder
2 tsp chilli powder
1 tsp coriander powder
1 tsp garam masala powder
1 tbsp chopped coriander
salt to taste
oil for frying
METHOD
Wash, clean and cut the lower stem and leaves of the cauliflower. Grind half the onions with ginger, garlic, green chillies and mix in the turmeric powder, chilli powder, coriander powder, and garam masala powder. Smear the cauliflower with some salt and steam till half done.
Heat oil in a pan and fry the remaining chopped onions till golden brown. Add the ground masala and tomatoes and fry till oil separates. Stir in the cooked peas and carrots and fry for a minute. Add cauliflower and sufficient water(to cover half the cauliflower.) Cover and cook till the gravy thickens. When the cauliflower is almost tender and the gravy is almost absorbed, remove from fire and bake for five minutes on low heat.
Arrange the cauliflower on a plate surrond it with the little gravy left, and garnish it with chopped coriander and serve hot.
INGREDIENTS
20 tender okras
2 tbsps grated coconut
4 cups gramflour
2 tsp chilli powder
1 tsp turmeric powder
1 tsp cummin powder
1 tsp coriander powder
1 tsp sugar
1tsp dried mango powder
a pinch of asafoetida
2 tbsps oil
1 tbsp chopped coriander leaves
salt to taste
METHOD
Wash and wipe the okras dry. Cut off tops and slit through center.(Do not slit completely.) Mix rest of the ingredients to a thick paste. Stuff the okras with the prepared mixture. Heat oil, toss the okras and fry till cooked, on a slow fire. Garnish with chopped coriander leaves.
INGREDIENTS
FOR MUTHIAS
1/2 cups bengal gram flour
1 bunch fenugreek leaves
1 tsp chilli powder
1/2 tsp turmeric
1 lime
salt to taste
oil for frying
FOR OONDHYU
100 gms string beans
2 big sweet potato /parsnip
4 big potatoes
8 aubergine(round variety)
3 ripe bananas
1/2 coconut grated
10 green chillies
1 tsp ajwain(thyme seeds)
1 tsp coriander powder
1 tsp turmeric powder
a pinch of asafoetida
1 1/2 cups oil
METHOD
TO MAKE MUTHIAS:
Wash and chop fenugreek leaves. Mix gram flour, chilli powder, turmeric powder and lime juice. Add salt to taste. Knead to a stiff dough. Divide the dough into small portions (size of a lime). Press with greased palms into an oblong shape (Muthias). Deep fry in oil and set aside to add to oondhyu when threefourths done
TO MAKE OONDHYU
Wash vegetables. String beans. Peel and dice potatoes into four. Peel and cut yam and sweet potatoes. Peel and slit bananas without cutting into two. Slit brinjals the same way.
Grind the green chillies, coriander leaves and ginger to a smooth paste. Mix the ground ingredients with turmeric powder, coriander powder, coconut and salt.
Stuff the slit brinjals and bananas with this masala and smear the remaining on the other vegetables.
Heat oil, add ajwain seeds and asafoetida. Add the string beans and fry for a minute or two. Add all the remaining vegetables(except the bananas). Cover a broad pan with a lid (Place some water on the lid to enable the vegetables cook faster) Cook on low fire. When vegetables are threefourths done, add stuffed bananas and fried muthias. Cook for a few minutes more. Garnish and serve with hot puris.
