Sometimes we want a quick dinner without too much fuss. Here it is. Put the rice cooker on, cut up the cauliflower, and dinner is ready in a trice.
The cauliflower is sautéed with seasoning until tender, and then spiced just with garam masala and chilli. You don’t need to grind spices or make spice pastes. This is a simple curry. My friend Priti shared her recipe with me after preparing it for lunch one day.
Are you looking for similar recipes? Try Aloo Gobi, Cauliflower Pilaf and Cauliflower and Broken Wheat Kitchari.
Browse all of our Cauliflower recipes, and all of our Indian dishes. Our Indian Essentials are here. Or take some time to explore our Early Winter recipes.
Continue reading “Simple Cauliflower Curry | Phool Gobi Curry”
Bhurji are pan-fried Indian vegetable dishes that are not quite dry, but not really wet dishes. They are dry yet damp dishes. The best known Bhurji is made with eggs and is somewhat like scrambled eggs. But we don’t cook with eggs, so the Bhurji that we make are pure vegetarian. They are similar to the Thoran of Kerala and Poriyal of Tamil Nadu. Bhurji is an Andhra dish.
This one is made with greens and sweetcorn, with spices. Spinach and Sweetcorn is a loved combination in India – the sweetness of the corn playing nicely with the spices against the slight bitterness of the spinach. This dish can be served as it is, a perfect side dish to a meal. Or serve it with cumin rice or some roti for a snack. It is also very very good as a filling for Toasties – Indian style toasted sandwiches. Use it as a filling with some cheese and perhaps sliced tomato.
Are you after similar recipes? Try Sweetcorn Sundal, Spinach Thoran, Cabbage Thoran, and Spinach Poriyal. You might also like Baby Sweetcorn and Green Bean Soup.
Browse all of our Thorans and Poriyals. Try our Spinach dishes and our Sweetcorn recipes. Our Indian recipes are here and our Indian Essentials here. Or explore our Late Winter dishes.
Continue reading “Sweetcorn and Spinach Bhurji | Corn and Spinach Stirfry”
Some time ago, one of my social media connections, dee, suggested that I cook okra with mustard oil. This is her recipe. We were discussing mustard oil and okra – there is such a natural affinity. When we are drying okra, for example, we mix the okra halves with mustard oil and spices before drying.
You’ll love this recipe – simple, quick, easy and deliciously flavoured.
Are you looking for other Okra recipes? Try Okra with Onions Subzi, Pickled Okra, Sri Lankan Okra Curry, and Spicy Stuffed Fried Okra.
Or browse all of our Okra recipes. All of our Indian dishes are here and our Indian Essentials here. If you are looking for snacks, they are all here. Or simply explore our Mid Autumn recipes.
Continue reading “Okra with Mustard Oil | Okra Fry”
This is an Andhra style dish, a poriyal that is deliciously sesame flavoured using powdered sesame seeds (Nuvala Podi). The dish is also called Bendaikaya Nuvvala Podi, and Lady Fingers Fry. You may also see it under different names.
Firstly, the Sesame Seed Podi is made by toasting and powdering sesame seeds with spices. Then the okra is fried with more spices and optionally onions, and finally the sesame podi is added to the dish. It is served hot as a side dish. It goes well with sambar, rasam and dal. It is also good as a tiffin brunch or lunch.
Are you after Okra recipes? Try Okra in Tamarind with Prunes and Apricots, Rustic Greek Okra with Tomatoes, Kukuri Bhindi (Crispy Fried Okra), Sri Lankan Okra Curry, and Okra with Onions Subzi.
Or you can browse all of the Okra dishes here, or all of the recipes from Andhra Pradesh. All of our Indian recipes are here. Or simply take some time to browse all of our Mid Autumn dishes.
Continue reading “Stir Fried Okra with Sesame Seed | Okra Fry with Sesame | Vendakkai Nuvala Podi”
Okra, or Ladyfingers, are best when cooked fresh. They can be stuffed with a tangy masala, deepfried to crisp (great with peanuts), made into raita, cooked in coconut milk or a spicy gravy, or batter-fried as pakoras. They are even great when dried and served with spices as a snack.
Okra pairs well with sour tastes – for example, lemon juice or amchur (dry mango powder). Always buy young, bright green, crisp pods free of bruises, tender but not soft, and definitely not if they are wilting. There are a range of varieties – long and thin, short and fat, even red and orange varieties.
Kurkuri means crisp and Bhindi (or Bindi) is Okra. This recipe is very common in parts of North India, especially in Rajasthan from Jaipur to Udaipur and beyond. They are definitely a great snack served with drinks, and are also served as an accompaniment to rice and curries. The spices used with the okra are varied – here we have used chilli powder, cumin, chaat masala and amchur – but more complex, or simpler combinations can be used.
The okra can be cooked on its own, as we do here. But you can also tart them up somewhat by including slivers of onion (yum), ginger (tangy) and red peppers.
Are you interested in Okra recipes? Read more about Okra here. And try Slightly Charred Okra with Chilli, Garlic and Thyme, Stir Fried Okra with Sesame Seed, Ladyfingers Recheio, Avial, and Whole Fried Okra.
Or are you looking for Rajasthani recipes? Try Urad Tomatar Dal. We have more recipes planned, so check here for more.
Why not browse all of our Okra recipes, and all of our Indian dishes. Our Indian Essentials are here. Have a look at our range of snacks. Or simply explore our Early Autumn dishes.
Continue reading “Kurkuri Bhindi | Crispy Okra | Crispy Ladyfingers”
Okra is a much maligned vegetable, which, badly cooked, falls into the same category as Brussel Sprouts. But cooked well, it is undeniably wonderful. It is the mucilaginous substance inside okra that gives the favourite okra dish of North America, Gumbo, its characteristic silky, gelatinous texture. It is an essential ingredient of Jambalaya, and a favourite of the Greek kitchen where it is served with fresh tomato and onion.
Okra also form the basis of many a good Indian curry, snack and side dish. In curries, they are often used whole, trimmed only of stalk, but keeping the conical top which is discarded at time of eating. The soft, slightly moist texture of the interior is part of its appeal.
These green-ribbed seed pods are a good supply of Vitamin A and C, calcium and iron. Eat them weekly! At the time of writing, we are conducting an #okracheck each month to track availability and price of okra in different cities.
Okra are slippery little suckers. But this recipe from the gorgeous beaches of Goa overcomes that problem by pre salting and then stuffing the okra with the Goan spicy mix called Rechad Masala. These are great little snacks or side dish to an Indian meal.
Enjoy okra? Try our Baked Okra with Gingery Tomato, Goa Fried Okra, Race Kuzhambu and Avial. Or have a look at other Goan recipes – Kidney Bean Feijoada, Potato and Sweet Potato Curry, and Sweet Surnoli Dosa.
Feel free to browse other vegetarian recipes from our first blog from 1995 – 2006 in the Retro Recipes series. You might also like all of our Okra recipes here and here. Explore our Indian recipes here. Or take some time to go through our easy Early Autumn recipes here.
Continue reading “Ladyfingers Recheio | Okra with Chilli-Spice Paste | A Recipe from Goa”
Who can go on a carb-free diet when dishes like this exist?
When Yamuna Devi studied Vedic Cooking, she studied with Srila Prabhupada for 3 months. She tells that in the study of vegetables, they spent weeks on potatoes, exploring basic methods of cooking, learning how to control the taste and appearance of a dish without diminishing its nutritive value.
When I was in India recently I heard one visitor bemoaning the fact that there seemed to be so few vegetables in Indian food. Of course that is not true, but if you eat in restaurants only, it may appear that way. There is a wealth of vegetables – many more than we are used to here – including countless varieties of greens and innumerous salad style dishes. India produces one of the largest assortments of vegetables, fruits and legumes in the world. You only have to visit any market to see how this is true.
Sauce-free Indian curries like this one are really just slightly-more-elaborate vegetable sautés—toast spices in some fat, add in your vegetables, and finish with salt and sometimes a touch of sugar to season the simple, healthful spicy glaze that now coats the vegetables. Simple, but deceivingly flavour-packed and delicious.
Are you looking for other Subzi recipes?.Try Okra Subzi, Kohlrabi Subzi, Carrot and Peas Subzi, and Sweet Potato Subzi.
Are you are looking for Potato recipes? Try Saag Aloo, Aloo Gobi, Arai Puli Kuzhambu (Potatoes in Tangy Gravy), Potato and Sweet Potato Vindaloo, Doodh Wale Aloo (Milkman Potatoes), Aloo Palak (Potatoes and Spinach), and Nachi’s Sweet Potato and Eggplant Madras Curry.
Browse all of our Potato recipes, our Subzi recipes, and all of our Indian recipes. Find inspiration in our Late Summer recipes.
Continue reading “Potato Subzi | Dry Potato Curry”
A great use for left over pumpkin. Or cook from scratch.
The challenge of every xmas – and Thanksgiving, for that matter – is how to use the left over roasted pumpkin. I have found the solution.
Inspired by The Back Yard Lemon Tree, I took the Delhi Style Sweet and Sour Pumpkin and mixed it up a little to use up several different xmas leftovers. It was delicious. Do read the original recipe – it is from Madhur Jaffrey.
Are you looking for similar recipes? Try Pumpkin Curry, Pumpkin Soup and Pumpkin Risotto. And try these Sweet Potato dishes: Sweet Potato Subzi with Yoghurt, and Potato and Sweet Potato Spicy Curry.
Try other Subzis – Kohlrabi Subzi, Carrots and Green Peas Subzi, and Potato and Spinach Subzi.
You might also like to explore all of our Subzi recipes, all of our Pumpkin recipes and all of our Sweet Potato dishes. Have a look at all of our Indian Vegetable Curries, and all of our Indian recipes. Or simply explore our Early Autumn dishes.
Continue reading “Indian Style Slightly Sweet and Sour Pumpkin and Sweet Potato | Kaddu ki Sabzi | Pumpkin and Sweet Potato Subzi”
One of the easiest ways to cook vegetables to serve with any type of dal and rice is to stir fry them with spices.
One of the easiest ways to cook vegetables to serve with any type of dal and rice is to stir fry them with spices, adding a little water at the end so that the steam can complete the cooking if that is necessary. They taste fresh and so healthy as they are cooked quickly and retain colour and flavour.
Recently I was given some Avarakkai Beans, so rare to find fresh ones in Adelaide. They are called Indian Broad Beans and in a way they are the nano-est bit reminiscent of broad beans. The tiniest tiniest bit in flavour, but a little different in looks.
Wanting something to go with some Urad Tamatar Dal and a Rice and Mung cooked in Coconut and Coriander, I made this quick Avarakkai Fry.
You might also want to try Sweetcorn Sundal, Banana Coconut Fry, Eggplant Fry, or a Beetroot Fry. Try all of our Indian Vegetable Fry recipes. Browse all of our Indian recipes here and here. Find inspiration in our Winter dishes here and here.
Continue reading “Avarakkai Fry | Stir Fried Indian Broad Beans with Indian Spices”
Eggplant like you have never tasted before. Deep fried with chilli and tamarind.
We make two versions of Brinjal Fry – one that is sauteed, and this one which is deep fried. Both are incredible, even tho they are easy, no fuss recipes.
You might like to browse our eggplant recipes here and here. Our favourites are Baingan Kabharta – Eggplant Curry, Eggplant with Sesame and Soy, and Tender Eggplant. Browse all of our Indian recipes here and here. Find inspiration in our Autumn dishes here and here.
Continue reading “Brinjal Fry | Deepfried Eggplant”
I was so blessed this week with vegetables from all directions….
My dear Indian Grocer ladies who greet me with hugs and discuss with me libraries, temples, chanting and food, who are passionate about Indian food, who are South Indians through and through even though some are from Malaysia, whom I love a lot, showered me with the most gorgeous eggplants, swearing they were so tender. Telling me to saute them only. Guaranteeing they would make a most marvelous dish. They were right. Of course.
You might also like to try Baingan Kabharta – Eggplant Curry, Eggplant with Sesame and Soy, Eggplant with Mirin and Miso Paste, Narasihman’s Sweet Potato, Eggplant and Spinach Madras Curry, or Tender Eggplant. Browse all of our Eggplant recipes here and here, and our Indian recipes here and here. Find inspiration in our Autumn dishes here and here.
Continue reading “Brinjal Fry | Kathirikai Varuval | Sautéed Eggplant with Spices”
A delicious Indian Curry using Daikon and Pumpkin.
An underused vegetable, Daikon Radish or White Radish is the feature of this curry. Mixed with Butternut or Jap Pumpkin, it is a golden delight. Potatoes can be used instead of daikon.
You might also like to try Spicy Pumpkin, a great Pumpkin Soup, or a Daikon Salad. Read more about Daikon Radish here, and there are more pumpkin recipes here and here. Or browse our Indian Recipes here and here. Be inspired by our easy Winter recipes here and here.
Continue reading “Mooli and Golden Pumpkin Curry | Daikon Radish and Pumpkin Curry”
A great dish from Ol’ Madras, in South India.
I have a good friend, Narasimhan, who used to live in Adelaide. He is from Tamil Nadu but resides in Bangalore. When he was in Australia, he would regularly arrive at my place, bearing this curry and a bunch of roses, asking only that I cook some rice and maybe (under his guidance) some payasam. This curry is so easy and so good, or maybe it is the smell of the roses that biases my tastebuds.
Narasimhan, I miss you. Thank you for this recipe, and the tons of roses.
Sauce-free Indian curries like these are really just slightly-more-elaborate vegetable sautés—toast spices in ghee, coconut oil or Indian sesame oil, add in your vegetables, and finish with salt and sometimes a touch of sugar to season the simple, healthful spicy glaze that coats the vegetables.
You might like to try other Subzi recipes.Try Okra Subzi, Sweet Potato Subzi with Yoghurt, Sweet and Sour Potato Subzi, Sweet Potato Subzi, and Potato Subzi.
Are you looking for Sweet Potato recipes? Try Roasted Sweet Potato and Fresh Figs, Sweet Potato Subzi, Slighty Sweet and Sour Pumpkin Subzi, and Sweet Potato Vindaloo.
For Spinach dishes, try Spinach Thoran, Mung Dal with Cumin and Spinach, and Stir Fried Spinach with Coconut.
For Eggplant dishes, try Baingan ka Salan, Brinjal Chidambaram Kosthu, Spicy Eggplant Rice, and Grated Coconut Masala Kuzhambu.
Browse all of our Sweet Potato recipes, Spinach recipes and Eggplant recipes. And explore our Indian recipes. Or take some time to check out our Mid Autumn recipe collection.
Continue reading “Sweet Potato, Eggplant and Spinach Madras Subzi”
A beautiful, crimsom curry.
When you have beetroot in the fridge and you are tired of boiled, roasted or pickled beetroot, try this spicy, crunchy Indian recipe.
You could also try Beetroot Salad with Honey Ginger Dressing, Beetroot Halwa, Indian Beetroot and Carrot Salad. Or simply browse our beetroot recipes here and on our sister site here.
Continue reading “Crimson Beetroot Fry”
This is an amazing curry that is both gentle and strong.
Love Zucchinis! Juicy, fresh and luscious. Amazing vegetables that can be baked, grilled, char-grilled, steamed, fried, sauteed, boiled, mashed, and eaten raw. Full of seeds, but no-one minds. Not when the zucchini are fresh and young. Such soft, gentle seeds.
Zucchini is in season now and for the summer months, here down-under in Australia. Zucchini are prolific bearers, so with many of them in the kitchen I turn to this amazing curry that is both gentle and strong.
Continue reading “Zucchini Fry | Indian Stir Fried Zucchini with Spices”