Serves 2–3 persons
2 potatoes
2 raw bananas
4–5 lady’s fingers
2 onions
5–6 French beans
1 carrot
1 drumstick
¼ cup fresh coconut (grated)
½ cup curd
2 green chillies
1 tsp cumin seeds
2 tbsp oil
1 tsp mustard seeds
½ tsp red chilly powder
Roast cumin seeds and grind onion with coconut and green chillies to a fine paste. Cut vegetables into cubes and boil with salt till tender.
Add beaten curd, coconut, salt and chilly powder. Cook covered for 4 to 5 minutes.
Heat oil and put in mustard seeds and add to the curry. Mix and serve.
Cooking time: 20–25 minutes.
Serves 2–3 persons
500 gm lady’s fingers (bhindi)
½ tsp turmeric powder
½ tsp mango powder
½ tsp red chilli powder
5–6 green whole chillies
4 onions (sliced)
3 tbsp oil
Salt to taste
Wash and wipe lady’s fingers with a clean, dry cloth. Remove the head and bottom and cut into small pieces. Heat oil in a kadai and fry lady’s fingers and green chillies until golden and crisp. Add salt, turmeric powder, mango powder, chilli powder and onions. Stir for a while. Cover and cook for 5 to 6 minutes or until done. Serve hot.
½ kg paneer
½ kg onion
250 gm oil
½ kg tomatoes
250 gm capsicum
1 tsp turmeric
10 gm coriander (whole)
10 gm cumin seeds
1 tsp garam masala
2 tsp salt
2 tsp ginger-garlic paste
Chop tomatoes and onions and keep aside. Cut capsicum in large rings. Heat oil in a kadai and add onions. Sauté the onions till they become deep brown. Add cumin seeds, coriander, ginger-garlic paste and the remaining spices. Add tomatoes, capsicum and cook till done. When browned oil foats, add 1" x 1" pieces of paneer. Remove from fire after a while and serve hot.