Plantain Flower Curry (வாழைப்பூ கறி)

Plantain flower or banana flower (வாழைப்பூ) is an edible part of the plantain tree, like the plantain stem and is used to make several dishes in the traditional South Indian cuisine. It is rich in fiber, low on calories and contains minerals, antioxidants and essential amino acids. Today I wish to share a traditional curry made with plantain flower.

Ingredients:

Plantain flower - cut into small bits, 2 cups

Coconut - grated, 2 tablespoons

Kashmiri chili - 1-2, broken into pieces (adjust to taste)

Turmeric powder - ¼ teaspoon

Salt - to taste

Asafoetida - a generous pinch

Oil - 2 teaspoons

Mustard seeds - 1 teaspoon

Split urad dhal - 1 teaspoon

Curry leaves - a few

Jaggery powder - ½ teaspoon

Butter milk - 1 small hollow ladle or 50 ml

How to clean and cut the plantain flower:

Under each layer of purplish brown skin of  plantain flower, you will find neatly arranged yellowish white florets. Discard the covering purplish brown skin. Separate the florets. Remove the thick central stamen (கள்ளன்) from each floret. Add a ladle of butter milk to half a liter of water. Keep this mixture ready before starting to cut the florets. Cut the florets into tiny bits and add them to the buttermilk mixture. Keep aside.

Method: Heat oil in a kadai, add in Kashmiri chili pieces. When they turn darker in color, add mustard seeds. When the seeds start to crackle, add in split urad dhal. When the dhal turns golden brown in color, add asafoetida. Strain the cut plantain flower in the buttermilk mixture through a colander and add the vegetable to the kadai. Add in salt, jaggery powder and turmeric powder. Add 2 tablespoons of water and mix well. Cover and cook on low flame till the vegetable is cooked well and the fluid is fully absorbed. Add grated coconut and mix well. Sauté for a minute and garnish with curry leaves. Plantain flower curry is ready! Serve hot with rice and sambar or rasam.

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Ivy gourd Masala (கோவைக்காய் கறி)

Ivy gourd (கோவைக்காய்) is normally used to make "ennai vathakkal" (எண்ணெய் வதக்கல்) or "thengai potta poriyal" (தேங்காய் போட்ட கறி). Today, let us try out a new recipe with ground masala.

Ingredients:

Ivy gourd - 250 grams, sliced

Tomato - medium, 1 no, chopped

Onion - medium, 1 no. sliced

Oil - 1 tablespoon

Salt - to taste

Turmeric powder - ¼ teaspoon

Mustard - 1 teaspoon

Split urad/ black gram dhal - 1 teaspoon

Curry leaves - a few

For masala powder:

Channa/ Bengal gram dhal - 1 tablespoon

White thil/ sesame seeds - 1 teaspoon

Dried Kashmiri chili - 1 no

Roasted groundnuts/ peanuts - 3 tablespoons

Method: 

• Heat 1 teaspoon of oil in a kadai. Add Kashmiri chili and sauté till it turns darker in color. Add in Bengal gram dhal and fry till the dhal turns golden brown in color. Now add sesame seeds and when they start to sputter, switch off the stove. Let the fried ingredients cool down to room temperature. Later grind the fried items along with the roasted groundnuts into a coarse powder. Keep aside.
• Heat the remaining oil in the kadai. Add mustard seeds, and when they start to sputter, add in split urad dhal. When the dhal turns golden brown, add sliced onion and sauté till the pieces turn light brown in color.
• Add in the cut vegetable, turmeric powder and half a cup of water. DO NOT add salt at this stage as ivy gourd will take a long time to cook. Cover and cook on low flame till the vegetable is almost cooked.
• Now add chopped tomato and required salt. Mix well and cook till the water is fully absorbed. Finally add in the masala powder and mix well. Simmer for 2 minutes and switch off the stove. Garnish with curry leaves. Serve hot with rice and rasam/ sambar.

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Ridge Gourd Curry (பீர்க்கங்காய் கறி)

Ridge gourd has slightly sweetish taste and is used to make poriyal, kootu and chutney in traditional cooking. It is rich in dietary fiber, vitamins (C, thiamine and riboflavin) and minerals (zinc, iron and magnesium). Today I wish to share a Karnataka style ridge gourd curry that can be served with both rice and chapati. 

Ingredients:

Ridge gourd - medium sized, 2 no

Oil - 2 teaspoons

Mustard seeds - 1 teaspoon

Turmeric powder - ½ teaspoon

Curry leaves - a few

Salt - to taste

For the masala:

Kashmiri chili - 2 -3 no, adjust to taste

Whole urad dhal - 1 tablespoon

White sesame seeds or thil - ½ tablespoon

Asafoetida - a generous pinch

Tamarind - a small piece

Coconut - grated, 3 tablespoons

Method: 

• Wash the ridge gourds and cut off the edges. Lightly scrape the skin; slit the gourds vertically and slice them. Keep aside.
• Heat 1 teaspoon of oil in a kadai. Add in Kashmiri chilies and fry till they turn darker. Add in urad dhal and fry till dhal turns golden brown in color. Now add  sesame seeds and switch off the stove as they start to sputter. Allow the contents to cool. Later grind the fried ingredients with tamarind, asafoetida and coconut into a coarse powder using the mixer-grinder. DO NOT add water while grinding.
• Heat the remaining oil in the kadai, add mustard seeds and when they start to sputter add in the cut vegetable, turmeric powder and required salt. Cover and cook on medium flame for 3 minutes. Remove the lid and cook till the vegetable is done. DO NOT add water as the gourd oozes out water while cooking. When the water is fully absorbed, add in the masala and mix well. Simmer for 2 minutes and remove from the fire. Garnish with curry leaves and serve hot with rice and dhal or roti/chapati.

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Brinjal Peanut Masala (கத்தரிக்காய் நிலக்கடலை மசாலா)

Overtime, I have shared several recipes of brinjal or eggplant on my blog. But, this recipe has a rich, spicy taste that you would love. Let's proceed with the preparation.

Ingredients: 

Purple brinjals - ½ kg, cut into cubes

Oil - 1 tablespoon

Mustard seeds - 1 teaspoon

Split urad dhal - ½ teaspoon

Turmeric powder - ½ teaspoon

Curry leaves - a few

Salt - to taste

For masala powder:

Roasted peanuts - 2 tablespoons

Coriander seeds - 1 tablespoon

Cumin seeds/ jeera - ½ teaspoon

Fenugreek/ methi seeds - ¼ teaspoon

Asafoetida - ⅛ teaspoon

Kashmiri chili - 3 no

Coconut - grated, 3 tablespoon

Tamarind - a small bit

Method: Heat  1 teaspoon of oil in a kadai. Add red chilies and fry for 10 seconds. Add in coriander seeds, cumin seeds and fenugreek seeds. Fry till the coriander seeds turn light brown in color and masala gives out a nice aroma. Transfer the fried items to a bowl. Now fry the grated coconut till it turns light brown. Add in asafoetida powder. Saute a few times and transfer to the bowl. Powder all the fried items along with peanuts and tamarind in a mixer-grinder into a coarse powder. Keep aside.

Transfer the remaining oil to the kadai. Add in mustard seeds and when they start to sputter, add urad dhal. Fry till the dhal turns golden brown. Now add cut brinjal, turmeric powder and required salt. Mix well. Cover and cook on low flame till the vegetable is almost cooked. Sprinkle the ground masala on top and stir gently to coat the vegetable with masala. Garnish with curry leaves and saute on low flame for five minutes. Serve hot with rice and sambar/dhal/rasam. 

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Brinjal Plaintain Curry (கத்தரிக்காய் வாழைக்காய் கறி)

I often end up making a different recipe when the situation demands. This time, it was a simple matter of having only two vegetables, namely plantain and brinjal in the refrigerator. So I decided to try the unusual combination and it turned out tasty! I am happy to share the new recipe with you.

Ingredients:

Plantain – 1 no, cut into medium sized cubes

Brinjal, large – 3 no, cut into medium sized pieces

Salt – to taste

Turmeric powder – ½ teaspoons

Oil – 2 teaspoon

Mustard – 1 teaspoon

Split urad dhal – 1 teaspoon

Curry leaves – a few 

For the masala powder:

Bengal gram dhal – 1 tablespoon

Whole urad dhal – 1 tablespoon

Red chili – 1-2, adjust to taste

Asafoetida powder – 1 generous pinch

White thil – 1 teaspoon

Method: Heat 1 teaspoon of oil in a kadai, fry all the ingredients for masala powder except thil. When the dhals turn golden brown, add thil and as the seeds crackle switch of the stove. Once cooled to room temperature, powder coarsely in a mixer grinder. Keep aside.

Heat 2 teaspoon of oil in the kadai, add split urad dhal; when it starts to change color add mustard seeds. When they sputter, add the vegetables, salt and turmeric powder. Mix well, add 1 tablespoon of water; cover and cook on low flame till the vegetables are done. Do not overcook the vegetables

Add the masala powder and mix well. Garnish with curry leaves. Remove from fire and serve hot with rice and sambar/ rasam.

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Spicy Cluster Beans Poriyal (கொத்தவரைக்காய் கார கறி)

Unlike French beans, cluster beans have an underlying bitter taste. However they are rich in vitamins and dietary fiber. Tender vegetable tastes better, and can be made into several traditional curries such as thengai potta poriyal (தேங்காய் போட்ட பொரியல்), paruppu usili (பருப்பு உசிலி) and paruppu thengai poriyal (பருப்பு தேங்காய் பொரியல்) as well as kootu. Today I wish to share my grandmother's spicy cluster beans poriyal recipe. This is tangy, spicy and tasty. Give it a try! 

Ingredients:

Tender cluster beans – cut into 1” pieces, 2 cups

Turmeric powder – ½ teaspoon

Salt – to taste

Oil – 2 teaspoons

Mustard seeds – 1 teaspoon

Broken urad dhal – 1 teaspoon

Curry leaves – a few

For masala powder:

Bengal gram dhal – 1 tablespoon

Coriander seeds – 2 tablespoons

Asafoetida – ⅛ teaspoon

Red chilli – 2 or 3 no

Grated coconut – 2 tablespoons

Tamarind – a small piece

Method: Heat 1 teaspoon oil in a kadai and fry red chilies till the color turns darker; add Bengal gram dhal and coriander seeds. Saute till the dhal turns golden brown. Add asafoetida, toss once and switch off the stove. Once the fried ingredients cool down, grind them along with coconut and tamarind into a coarse powder. DO NOT ADD WATER. Keep aside.

Heat the remaining oil in the kadai, add mustard seeds and when they crackle add broken urad dhal. Fry till the dhal turns golder brown. Add the washed vegetable, required salt and turmeric powder. Cover and cook on low flame till the vegetable is cooked. Finally add the masala powder and mix well. Garnish with curry leaves. Serve hot with rice and samabar or rasam.

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Potato-Broad Beans Fry (உருளைக்கிழங்கு அவரைக்காய் கறி)

In traditional cooking, broad beans (அவரைக்காய்) are used in a variety of recipes including, poricha kootu (பொரிச்ச கூட்டு), thengai potta curry (தேங்காய் போட்ட கறி), poricha kuzhambu (பொரிச்ச குழம்பு) and parupu usili (பருப்பு உசிலி) among others. This vegetable is rich in vitamins especially folic acid, minerals and dietary fiber. However, some do not particularly enjoy the taste of broad beans, which is rather bland. Interestingly, broad beans can be combined with potato in this unusual preparation that goes well with chapattis. Try this recipe the next time you buy broad beans.

Ingredients:

Potato – medium sized, 4 no

Broad beans – cut into thin slices, 2 teacups

Onion – medium, 1 no, sliced

Oil – 2 tablespoons

Red chili powder – 1 teaspoon
Garam masala – 1 teaspoon 

Turmeric powder – 1 teaspoon

Salt – to taste

Mustard seeds – 1 teaspoon

Curry leaves – a few

Potato-Broad Beans Fry (உருளைக்கிழங்கு அவரைக்காய் கறி )

Method: Pressure cook potatoes for 5 minutes or 5 whistles; cool under running water; peel and cut into ½” cubes. Add required salt, ½ teaspoon turmeric powder and red chili powder. Mix well. Heat 1 tablespoon of oil in a sauce pan; add the potato pieces and fry on low flame stirring every now and then till they become crisp and golden brown in color.

Mean while, wash the broad beans well and then cut them into thin slices. Heat oil in another kadai; add mustard seeds and when they start to crackle add sliced onion. Sauté till the onion pieces become transparent. Add broad beans, salt, ½ teaspoon turmeric powder. Cover and cook on low flame till the vegetable is done and has become dry. Now transfer the broad beans to the saucepan and mix lightly with the fried potato. Sprinkle garam masala and gently mix with the curry. Garnish with curry leaves. Simmer for 2–3 minutes and then, switch off the stove. Serve hot with chapatti.  

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Potato Cauliflower Fry (உருளைக்கிழங்கு பூக்கோசு கறி)

Potato and cauliflower complement each other while making a curry or gravy. This dry curry made with potato and cauliflower goes well with chapattis and steamed rice alike. As the cooking time for these two vegetables differs, I prefer to cook them separately and finally mix them together. I find this method offers better results especially for dry curry. Please try this Aloo-Gobi recipe.

Ingredients: (Serves four)

Potato – medium sized, 5 no

Cauliflower – small or 1 teacup of florets

Onion – large, 1 no, sliced

Oil – 2 tablespoons

Kashmiri chili powder – 1 teaspoon

Turmeric powder – 1 teaspoon

Pepper powder – ¼ teaspoon

Salt – to taste

Mustard seeds – 1 teaspoon

Cumin seeds – ½ teaspoon

Curry leaves – a few

Potato Cauliflower Fry (உருளைக்கிழங்கு பூக்கோசு கறி)

Method: Pressure cook potatoes for 5 minutes or 5 whistles; cool under running water; peel and cube them. Add required salt, ½ teaspoon turmeric powder and chili powder. Mix well. Heat 1 tablespoon of oil in a sauce pan; add the potato pieces and fry on low flame stirring every now and then till they become golden brown in color.

Mean while, separate the cauliflower florets; wash well, drain and keep aside. Heat oil in another kadai; add mustard and cumin seeds and when they start to crackle add sliced onion. Sauté till the onion pieces become light brown in color. Add cauliflower florets, salt, ½ teaspoon turmeric powder and pepper powder. Cover and cook on low flame till the vegetable is done. Now transfer the cauliflower to the saucepan and mix gently with the fried potato pieces. Garnish with curry leaves. Simmer for 2–3 minutes and then, switch off the stove. Serve hot with rice or chapatti.

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Yam Fry (சேனைக்கிழங்கு வதக்கல்)

In Tamil Brahmin traditional cooking, recipies involving yam or ‘elephant foot’ (சேனைக்கிழங்கு) are rather limited. Hence, I have always been on the look out for new yam recipes. Today, I wish to share one such recipe with you. Here we go!

Ingredients:

Yam – 250 gms 

Tamarind – a small piece

Salt – to taste

Coriander powder – 2 teaspoons

Red chili powder – 1 teaspoon

Turmeric powder – ½ teaspoon

Asafoetida – a generous pinch

Oil – 4 tablespoons

Curry leaves – a few

Method: Soak tamarind in ¼ teacup (50 ml) of warm water. Peel the skin of yam and wash very well in running water. Cut it into slices of ¼” thickness, preferably squares of approximately 2” size. Squeeze the tamarind and extract the juice. Boil yam pieces in tamarind water. Reduce the flame and add required salt. Cover and cook on low flame till the vegetable is almost cooked, and is firm to touch (Figure 1). Do not overcook the vegetable. Drain excess water, if any.

Figure 1: Cook yam pieces in tamarind water

Mix coriander powder, red chili powder, turmeric powder and asafoetida in a plate. Take a piece of yam and coat it with the masala as shown in Figure 2. Repeat the process with all the yam pieces and keep aside.

Figure 2: Coat the yam pieces with masala powder

Heat oil in a sauce pan or tawa; place the yam pieces side by side as shown in Figure 3. 

Figure 3: Shallow fry masala coated yam in oil

Cook on medium flame, turning the pieces over as needed till they turn crispy and golden brown on all sides. Garnish with curry leaves. Serve hot with rice and sambar, rasam or dhal.

Yam Fry (சேனைக்கிழங்கு வதக்கல்)

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Masala Baby Potato

During our childhood, ‘Sunday special Lunch' menu often had onion sambar with potato poriyal, and this combo was very popular. Potato has the unique status of all time popular vegetable among children and adults alike. Nonetheless, ‘baby potatoes’ have always kindled our curiosity, and thus have a superior status in the menu. You can make simple fry with baby potatoes using the routine “potato fry” recipe. Alternatively, you can make it spicy by adding special masala mixture to it. This ‘masala baby potato’ goes well with roti or chapatti and dhal. Let see how to make this dry curry.

Ingredients:

Baby potatoes (சின்ன உருளைக்கிழங்கு) – 500 Gms

Onion – large, 2 no, thinly sliced

Cooking oil – 3 tablespoons

White sesame seeds (வெள்ளை  எள்) – 2 teaspoons

Turmeric powder – ½ teaspoon

Coriander powder – 2 teaspoons

Cumin powder – ¾ teaspoon

Kashmiri chili powder – ¾-1 teaspoon (adjust to taste)

Garam masala powder – 1 teaspoon

Salt – to taste

Curry leaves – a few

Method: Wash and cook baby potatoes in a pressure cooker for 5 minutes or 5 whistles. Once the pressure subsides, remove from the cooker and run through cold water. Peel them and keep aside. In a bowl mix together turmeric powder, coriander powder, cumin powder, Kashmiri chili powder and salt. Add the potatoes and mix well so that the potatoes are coated well with the masala mix. Allow it to stand for 15-20 minutes.

 

Baby potatoes coated with masala mixture

Heat oil in a kadai; add white sesame seeds and sauté till they start to crackle. Add slice onions and fry till they start to brown. Add the potatoes coated with masala and shallow fry on low flame, turning the contents every now and then till the potatoes turn golden brown in color.  At this stage sprinkle garam masala powder and mix with the potatoes. Allow to simmer for a minute, and then switch off the stove. Garnish with curry leaves. Your ‘masala baby potato’ is ready. Serve hot with rice or chapatti and dhal.

Masala Baby Potato

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Spinach Sundal (கீரை சுண்டல்)

Sundal’ (சுண்டல்) is nothing but seasoned lentils or pulses that are made either sweet or spicy. I am not sure why this particular form of dry curry is called ‘sundal’. Nonetheless, it is tasty and goes well with rice mixed with sambar or rasam. My grandmother used to make this curry often. However, I have given a slight twist to the seasoning and this works great for me! Tender amaranth (தண்டு கீரை), a commonly used green in Tamilian cuisine, is rich in iron, calcium and vitamins. This variety of spinach is best suited for making spinach sundal (கீரை சுண்டல்).

Tender amaranth (தண்டு கீரை)

 

Ingredients: (Serves four)

Tender amaranth (தண்டு கீரை) – 1 bunch, chopped finely

Salt – to taste

Coconut oil – 1 tablespoon

Cooking oil – 2 teaspoons

Asafoetida – a generous pinch

Mustard seeds – 1 teaspoon

Split urad dhal – 1 teaspoon

Dried red chilies – 3 no

Coconut – grated, 3 tablespoons

Raw rice – 2 tablespoons

Spinach Sundal (கீரை சுண்டல்)

Method: Chop off the thick root portion of tender amaranth (தண்டு கீரை); Cut the stems and leafy portion into small bits.  Wash the chopped greens in water 2-3 times, drain well and keep aside.

Heat oil in a kadai, add red chilies and fry till they turn darker. Add in mustard seeds, when they start to sputter, add urad dhal, and fry till the dhal turns golden brown. Now add the chopped spinach, salt and asafoetida. Mix well. Cover and cook on low flame. Do not add water and spinach gets cooked in the steam generated. Turn the contents once or twice. Once cooked, amaranth reduces to ⅓ of its original quantity. Switch off the fire. 

Heat the coconut oil in a tadka pan/spice pan (தாளிக்கிற கரண்டி), add the raw rice and fry till the rice slightly puffs up. Remove from fire; add grated coconut to the fried rice and sauté for a minute. Add the fried items to the cooked spinach and mix well. Serve as part of the regular meal with rice and rasam/ kuzhambu.

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Eggplant Masala Poriyal (கத்தரிக்காய் மசாலா பொரியல்)

Brinjal or eggplant (கத்தரிக்காய்) is a vegetable that evokes extreme reactions – either people love it or hate it! Being a brinjal lover, I tend to try newer recipes with this vegetable. Eggplant masala poriyal is a spicy and tasty curry made with a special, freshly prepared masala. Ideally purple colored small brinjals (டிஸ்கோ கத்தரிக்காய்) are best suited for this curry. You can serve this poriyal with the regular meal. Alternatively this curry can be eaten mixed with plain rice and ghee. Well, if you are fond of brinjals, please try this recipe. 

Ingredients: (Serves four)

Small purple brinjals – cut lengthwise, half kg or 500 gms*

Turmeric powder – ¼ teaspoon

Salt – to taste

Mustard seeds – 1 teaspoon

Split urad dhal – 1 teaspoon

Cooking oil – 2 tablespoons

Curry leaves – a few

To be ground into a powder:

Coriander seeds – 2 tablespoons

Dried red chilies – 3-4 (adjust to taste)

Bengal gram dhal – 1 tablespoon

Urad dhal – 2 teaspoons

Tamarind – 1” long piece

Asafoetida – a generous pinch

Coconut – grated, 3 tablespoons

Jaggery – powdered, ½ teaspoon (optional)

*Remove the stalks, cut brinjals lengthwise, and soak the cut pieces in water immediately, lest the pieces will turn dark if left exposed to air.

Eggplant Masala Poriyal (கத்தரிக்காய் மசாலா பொரியல்)

Method: Heat 1 teaspoon of oil in a kadai, add red chilies and when they turn darker, add Bengal gram dhal, urad dhal and coriander seeds. Fry till the dhals turns golden brown in color. Add asafoetida and switch off the stove. Once cooled to room temperature, grind the fried ingredients into a slightly coarse powder. Now add tamarind, jaggery and grated coconut to the powdered masala and grind together. Keep aside. 

Heat the remaining oil in the kadai, add mustard seeds, when they start to sputter, add urad dhal and fry till the dhal turns golden brown. Drain the cut brinjal fully. Add in the cut vegetables, turmeric powder and salt. Mix well. Cover and cook on a low flame. DO NOT ADD ADDITIONAL WATER. The vegetable gets cooked in the steam generated during slow cooking. Once the vegetable is cooked, remove the lid. Add the ground masala powder and mix well. Cook on low flame till oil separates. Switch off the stove and garnish with curry leaves. Serve hot with rice and sambar, kuzhambu or rasam. 

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Taro Masala Curry (சேப்பன்கிழங்கு மசாலா பொரியல்)

Taro or arbi (சேப்பன்கிழங்கு) is a commonly used tuber in south Indian cuisine. It is rich in carbohydrates, vitamins especially B6 and E, potassium and dietary fiber.  Taro is often made as a poriyal or used along with other vegetables in aviyal (அவியல்). My grandmother used to add precooked taro to sambar or more kuzhambu (மோர் குழம்பு). Taro fry is very tasty and can be served as a starter. Taro leaves can be used to make paruppu usili (பருப்பு உசிலி). Here’s a different spicy poriyal made with taro that you can serve with regular meal. 

Ingredients: (Serves four)

Taro/ Arbi – ½ kg

Onion – 1 no, chopped finely

Salt – to taste

Black sesame seeds – 2 teaspoons

Red chilli powder – 1 teaspoon

Coriander powder – 2 teaspoons

Cumin powder – ¾ teaspoon

Turmeric powder – ½ teaspoon

Oil – 2 tablespoons

Curry leaves – a few

Taro Masala Curry (சேப்பன்கிழங்கு மசாலா பொரியல்)

Method: Pressure cook taro/ arbi for 5 minutes or 5 whistles. Once the pressure subsides allow it to cool. Peel Arbi and cut them into small pieces. Add turmeric powder, coriander powder, cumin powder, red chilli powder and salt to taro pieces. Mix well and keep aside.

Heat oil in a kadai and add black sesame seeds. When they crackle add chopped onion and sauté till they start to brown. Now add the arbi masala mix and fry on low flame for 5 minutes turning it every now and then. Switch off the fire and garnish with curry leaves. Serve hot with rice and rasam/sambar. 

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Mixed Vegetable Curry

Chapattis or rotis served with dhal and a dry curry makes a filling meal. Not many of the traditional south Indian curries go well with chapattis. This curry makes a great combo with pulka or chapattis. Moreover, this recipe would come in handy when you have little quantities of several vegetables left and you can churn out a quick curry. Give it a try.

Ingredients: (serves four)

Mixed vegetables – 4 teacups or 800ml measure*

Onion – 1 no, chopped finely

Turmeric powder – ¼ teaspoon

Coriander powder – 2 teaspoons

Cumin powder – ¾ teaspoon

Everest sabzi masala – 1 teaspoon

Kashmiri chilli powder – ½-1 teaspoon (adjust to taste)

Salt – to taste

Oil – 1 tablespoon

Mustard seeds – 1 teaspoon

Cumin seeds – ½ teaspoon 

Curry leaves – a few

*You may use French beans, carrots, potatoes, cauliflower, green peas and even plantain. Separate the cauliflower florets. Shell the green peas. Cut the other vegetables into medium sized cubes.

Mixed Vegetable Curry

Method: Wash the cut vegetables well and drain completely. Keep aside.  Heat oil in a kadai, add mustard and cumin seeds. When they start to sputter, add chopped onion and sauté till onion pieces start to brown. Now add the cut vegetables. Add salt, turmeric powder, coriander powder, cumin powder and red chilli powder. Mix well. Cover and cook on low flame till the vegetables are cooked. Now add Everest sabzi masala and mix well. Simmer for a minute and switch off the stove. Garnish with curry leaves and serve hot with roti/chapatti/pulka and dhal. 

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