Post Your Recipes of Vegetables Here ----

Bhindi Piyaz Bj's special Ingredients: 1\2 kilogram Bhindi (Okra) 2 medium onions (thin slices) 3 medium tomato, roughly chopped 6-8 - green chilies, sliced 1\4 cup cooking oil 1 teaspoon coriander powder 1\2 teaspoon turmeric powder (haldi) 1 teaspoon black pepper, powder 1 teaspoon salt How to Cook: 1. Wash bhindi with plenty of water. Dry with tea cloth or just spread in a tray for some time. 2. Cut Bhindi into 1\2 inch pieces, discard the head and tail. 3. In a large heavy based pan, heat oil over high heat. Add okra and turmeric powder and fry for about 5 minutes. Remove from pan and put aside. 4. Fry onion in the same oil for about 5 minutes. Add okra, chopped tomatoes, green chili, black pepper, coriander powder and salt. Cover and cook over low heat for about 15 minutes. Serve with Chapati. This recipe serves 4 people. Preparation Time: 15 minutes. Cooking Time: 20 minutes. Serving Options: Serve Hot Serve with Chapati (Roti) Try Raita with this dish.

Aloo Mattar Ingredients -1 1/2 lb small potatoes -2 onions -3 garlic cloves -1 ginger, fresh 1/2" piece -3 Tb vegetable oil -1 Pn asafetida, crushed, opt -1/2 Ts cumin seeds -Salt -1/4 Ts cayenne pepper -1/2 Ts turmeric, ground -2 tomatoes, chopped coarsely -1 C peas -1/4 C water -1/2 Ts garam masala Cook the potatoes until tender. Peel and set aside. In the container of a blender or food processor, mince together the onions, garlic and ginger. In a large heavy-bottomed skillet over medium heat, warm the oil. Add the asafetida (if used) and cumin. When spices darken (1 to 2 seconds) add the minced onion mixture and sauté until browned (about 12 minutes). Add the salt, cayenne, turmeric and tomatoes and cook until they soften (about 5 minutes). Add the peas and water; reduce the heat to low, cover and cook for 5 minutes. Halve the cooked potatoes if they seem too large. Add them to the pan and cook covered for another 5 minutes. Mix in the garam masala just before serving.

Aalloo Gobi Cauliflower with potatoes cooked in this way are very delicious. The important flavouring in this dish is ginger, to which other spices are added. Ingredients: 1 medium cauliflower 4 medium potatoes 1/4 cup oil 1 large onion, peeled and thinly sliced 1 inch piece fresh ginger 1 teaspoon salt 1/4 teaspoon turmeric (haldi) 1 teaspoon chili powder 1 teaspoon coriander powder 1/2 cup water 1 teaspoon garam masala 1/4 cup coriander leaves, chopped 3 - green chilies chopped How to Cook: 1. Remove the stalk of cauliflower and break the rest into medium sized florets. Peel and cut the potatoes into small cubes. Keep the vegetables in cold tap water. 2. Peel and cut ginger into thin slices. Then cut the slices into thin strips. 3.Heat oil in a pan add onions and fry for 5 minutes, until transparent but not brown. Add ginger, stir once then add salt, chili powder, turmeric, ground coriander seeds and 3-4 tablespoons of water to prevent the spices from burning. Fry the onion mixture for 3-5 minutes. 4. Add potatoes and cauliflower. Stir the contents until the spices coat the vegetables well. Add water, cover and cook over low heat for about 15-20 minutes or until the vegetables are tender and damp dry. Add little more water if the vegetables are still raw. 5. Add garam masala, coriander leaves and green chilies, Stir gently and transfer to serving dish. Serve with chapati or paratha and mixed pickle. This recipe serves 4 people. Preparation Time: 15 minutes. Cooking Time: 30 minutes. Serving Options: Serve Hot

Aloo Baingoan Aubergines With Potatoes Ingredients: 1\2 kilogram eggplant, baigaan 1\2 kilogram potatoes 1\3 cup oil 2 medium onion, peeled and thinly sliced 1 teaspoon ginger paste 2 medium tomatoes, roughly chopped 1 level teaspoon coriander powder 1 level teaspoon garam masala 1 level teaspoon chili powder 1\4 level teaspoon turmeric (haldi) 1 teaspoon salt 2-4 - green chillies, chopped How to Cook: 1. Wash the baingan. Cut them into half lengthwise and then slice crosswise. Peel and cut the potatoes into dices. Keep the baingan slices and potato dices in cold water. 2. Heat oil in a heavy based pan and stirring frequently, fry the onions to a light brown color. Add the ground ginger to the onions. Stir fry for another few minutes then add the tomatoes, chili powder, salt, coriander powder, garam masala and turmeric. Stir well. Still stirring frequently, fry the onion mixture for about 7-8 minutes or until the tomatoes are reduced to a pulp. Add a little water, to prevent it from sticking to the bottom of the pan. Keep frying until the oil begin to separate. 3. Drain the baingan and potatoes, and add to the sauce. Stir well to coat the gravy. Add 1\2 cup of water, stir once and reduce the heat to low. 4. Cover with a tight fitting lid, and cook until the potatoes and baingans are really tender and all the moisture has dried up. 5. It may be necessary to add extra water to prevent the vegetables from sticking to the bottom of the pan. 6. Serve with Chapati. or boiled rice. Try our Makai ki roti and sursoon ka saag This recipe serves 6 people. Preparation Time: 15 minutes. Cooking Time: 30 minutes. Serving Options: Serve Hot Cheers for all!!!!