Purslane (Ghol in Marathi, Kulfa in Hindi) grows prolifically in my garden and is a powerhouse of goodness. It grows around the world, used mainly by Persians, in India cuisines, and by the Australian indigenous people. It is perfect in salads or cooked in stir-fries and bhajis. It is a seasonal plant which has a unique tangy taste.
This dish is a Maharastrian style curry usually eaten with steamed rice or rotis. It can be made with Purslane, green Colocasia, sorrel leaves, red amaranth, spinach leaves and other greens. It has a lovely texture with peanuts and channa daal. The dish is typically made with a medium thin yoghurt base.
Similar dishes include Kadhi (Yoghurt Curry), Kadhi with Okra, and Pulissery.
Also browse How to Use Purslane in Salads.
Browse all of our Purslane dishes and all of our Indian Yoghurt recipes. Or explore our Late Summer dishes.
Continue reading “Ghol Takatli Bhaji | Maharashtrian Purslane in Yoghurt”
I love the book Tiffin by Srinivas. It is a terrific read with lots of lovely food-related stories. The recipes are full flavoured and perfectly balanced. It is a book I highly recommend. I have cooked a few dishes from the book and all are exceptional.
Today’s recipe is Potato Bhaaji, a warm spicy potato dish. It can be served as a snack, entree (starter) or side dish. It is perfect with dosai.
Similar recipes include Potato Poha, Green Tomato Bhaji, and Okra Bhaji.
Browse all of our Bhaji recipes and all of our Potato dishes. You can browse all of our Indian dishes. Our Indian Essentials are here. Or explore our Late Spring collection of recipes.
Continue reading “Potato Bhaji”
Greens are another vegetable that are cooked so wonderfully in India. With many varieties grown locally in all regions, often the Indian cook has a choice of a couple of dozen different greens to cook. Pity us, with our small choice in our green grocers. Half a dozen varieties if we are very lucky, and only 3 or 4 varieties used commonly.
Use spinach for this recipe. It is a dry dish flavoured with mustard seeds, chilli and a grating of nutmeg. Nice! You can also make this dish with just the stems of spinach if you have them left over and are looking for something to do with them. I am all for no-waste.
Are you looking for similar dishes? Try Spinach Thoran and Spinach Poriyal.
Browse all of our Bhaji dishes, and all of our Spinach dishes. Our Indian recipes are here. Or explore our Early Winter dishes.
Continue reading “Spinach Bhaji | Spinach Stir Fried with Ginger and Spices”
This recipe for Okra is another simple, stir fried one that combines the okra with cumin and green chillies for a great afternoon snack, or as a side dish for a larger meal.
It is an easy recipe, one that you can cook in under 30 mins, perhaps under 20 if you are organised. These are the best recipe, don’t you agree? I know you will enjoy this one. Wonderful flavours.
Are you after other Okra dishes? Try Potato Bhaji, Sri Lankan Okra Curry, Stir Fried Okra with Sesame Seeds, and Spicy Dried Okra.
Browse all of our other Okra recipes, and explore our Indian dishes. Or take some time to explore our Early Winter recipes.
Continue reading “Bhindi Bhaji | Stir Fried Okra”
Green tomatoes have a sturdiness that red tomatoes don’t have. This means that they will not collapse in dishes the way a red tomato will do, and so they can be used in Indian dishes as a vegetable rather than a sauce. We are so lucky that our Green Grocer stocks them, and they are plentiful in Summer and into Autumn.
In this dish, the tartness of the green tomatoes pairs well with the sweetness of the jaggery, and dal is added to the tadka for a crunchy textural element. The spices are freshly roasted to bring out their flavour. Pair the dish with rice or roti, or serve as an accompaniment to your dal-rice.
Similar dishes include Green Tomato and Sesame Pickle, Rajasthani Spiced Green Tomatoes, Green Tomato Fry Chutney, Potato Bhaji, Green Tomato Sambar, Sweetcorn and Spinach Bhaji, Spinach Thoran, and Sweet Potato Subzi.
Also try Green Tomato Salsa with Coriander and Chilli.
Browse all of our Bhaji recipes, and all of our Green Tomato dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Summer dishes.
Continue reading “Green Tomato Bhaji”
This is another great toor dal dish, how I love this lentil with its silky smooth texture. Meenakshi Ammal’s recipe is based on the recipe for Brinjal Chidambaram Gothsu, except that the eggplant is replaced with cabbage.
The cabbage gives the dish an entirely different flavour. While the eggplant has a smokiness about it that enhances the dish, and the flesh melts into the toor dal, the cabbage retains some texture and bite and a definable taste of cabbage. But it is oh so good. The green chilli adds a lovely fresh heat.
Although this recipe is the same as the one for Brinjal Chidambaram Gothsu, it has a different name – Cabbage Baaji. Gothsu/Kothsu is made from eggplants only.
Are you looking for other Cabbage dishes? Try a Simple Cabbage Thoran, Lemak-Style Vegetables, and Kimchi.
You could also try these similar dishes – Beetroot Vathakuzhambu, Poritha Kootu with Snake Gourd, Brinjal Kothsu, Poritha Kootu with Coconut Chilli Paste, Poritha Kootu, Brinjal Chidambaram Gothsu, Pitlai, and Poritha Kuzhambu with Amaranth Leaves.
Or alternatively, check out all of our cabbage recipes, and all of Meenakshi Ammal’s dishes that we have made. All Indian recipes are here. You might like to browse Indian Essentials. Or take some time to explore our Mid Autumn collection of recipes.
Continue reading “Cabbage Baaji | Cabbage Kothsu”
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 Potato Bhaji, 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 Bhaji | Corn and Spinach Stirfry”