SWEET POTATO PODIMAS

 SWEET POTATO PODIMAS

Sweet Potatoes, the commonly available tubers, are known as Sihi Genasu in Kannada, Sakkaravalli Kizhangu in Tamil, Shakarkhand in Hindi, and Kannang in my mother tongue, Konkani. 

It is well established that sweet potatoes have many health benefits. I therefore use them in my cooking from time to time. 

Elsewhere in this blog, you will find recipes for dishes made with sweet potato such as:-

• Sweet Potato Stir Fry 
• Sweet Potato Tikkis
• Sweet Potato Roast 

Today's recipe is for an easy to make yet delicious side dish called Sakkaravalli Kizhangu Podimas or Sweet Potato Podimas.  In Tamil, "Podimas"  literally means "mashed ". A popular dish is Potato Podimas.  Today's dish is instead made with Sweet Potato. 

This dish goes great as an accompaniment with hot steamed rice and rasam/sambar.  We had this for lunch today and it was amazing!! 

Ingredients:-

• Sweet Potato, 750 gms 
• Mustard Seeds, 1 tsp
• Black Gram (Urad) Dal, 1 tsp
• Bengal Gram (Channa) Dal, 1 tsp
• Curry Leaves, a sprig
• Turmeric Powder, 1/4 tsp
• Green Chillies, slit, 6
• Ginger, grated, 1 tsp
• Asafoetida (Hing) , 1/4 tsp
• Fresh Coconut Gratings, 1/4 cup 
• Lemon Juice (juice of 1/2 lemon) 
• Salt, to taste
• Coconut Oil, 1 to 1 and 1/2 tbsp

Method:

Wash the sweet potatoes thoroughly. Snip off the two ends and cut each of the sweet potatoes into 2-3 pieces ( depending on the size of the sweet potatoes)

In a vessel, boil the sweet potato pieces in adequate water for about 20-25 minutes or till they are fully cooked. Check that they are done. 

Transfer the cooked sweet potato pieces to a plate and allow it to cool

Once it is cool enough to handle, peel off and discard the skin

Using a grater, grate the cooked sweet potatoes or crumble them using your fingers. Keep aside. 

Heat 1 tbsp of oil in a thick bottomed kadhai and on medium heat add the mustard seeds,

When they splutter add the urad dal, channa dal, slit green chillies, grated ginger and curry leaves

Saute till the urad dal and channa dal change colour 

Now add asafoetida and turmeric powder, salt and mix well

To this add the grated sweet potato and mix well 

Cook on medium heat till the seasoning gets well blended with the sweet potatoes 

Next add fresh coconut gratings, mix well and switch off the gas

Lastly, squeeze the lemon juice and mix once again

Transfer to a serving bowl

Serve the Sweet Potato Podimas as a side dish with hot steamed rice and sambar or rasam 

RIDGE GOURD CURRY

 RIDGE GOURD CURRY

Ridge Gourd is commonly available in most parts of India. This is called Heerekayi in Kannada, Dodka in Marathi, Turai in Hindi, and Ghosale in my mother tongue, Konkani. 

We use ridge gourd at home from time to time as it has various properties that make it good for health. 

Elsewhere in this blog you will find recipes for other dishes made with ridge gourd such as:-

• Ridge Gourd Dosa
• Ghosale Alle Piyava Ghashi 
• Ridge Gourd Peel Chutney 
• Ridge Gourd Pepper Kootu

I have adapted today's recipe from Heerekayi Gojju in Veg Recipes of Karnataka. .

Tip: It is essential  to first taste the ridge gourd and make sure it is not bitter before using it in any dish. 

We tried out this easy to make dish recently and I must say it tasted great.  We enjoyed it with hot rotis for dinner. 

Ingredients:-

• Ridge Gourd, 350 gms approx. 
• Mustard Seeds, 1/2 tsp
• Cumin Seeds, 1/2 tsp
• Curry Leaves, a sprig
• Medium-sized Onion, 1
• Medium-sized Tomato, 1
• Small- sized Capsicum, 1
• Tamarind Paste, 1/2 tsp 
• Jaggery, grated, 1 tsp
• Turmeric Powder, 1/4 tsp
• Asafoetida, 1/4 tsp
• Salt, to taste
• Oil, 2 tbsp
• Coriander Leaves, to garnish 

To Roast and Grind to a powder:-

• Groundnuts, 2 tbsp 
• Byadgi Red Chillies, 4
• Coriander Seeds, 1 tbsp
• Sesame Seeds, 1 tbsp
• Coconut Gratings, 1/4 cup

Method:-

Wash the ridge gourd and snip off both ends

Peel and chop the ridge gourd

Chop the onion, capsicum, and tomato

Finely chop the coriander leaves 

In a thick bottomed kadhai, dry roast the ingredients listed above one by one, remove from the flame and transfer to a plate. 

Dry roast the groundnuts till they get spotted

Dry roast the coriander seeds till they turn golden, 

Dry roast  the Byadgi red chillies

Dry roast the sesame seeds till they start to splutter,

Lastly, dry roast the coconut gratings 

Allow the roasted ingredients to cool. Transfer them to a mixer jar and grind to a fine powder. Keep aside. 

Heat oil in the same kadhai and on medium heat add the mustard seeds, when they splutter add the cumin seeds and when they sizzle add the curry leaves and saute for a few seconds

To this add the chopped onion and capsicum and saute till the onion becomes translucent

Next mix in the turmeric powder and asafoetida 

Add the chopped tomato and cook till they become soft and mushy

Now add the chopped ridge gourd and saute 

Add salt to taste and a little water

Cover and cook on medium flame for about 5 minutes or till the ridge gourd gets done.

To this add tamarind and grated jaggery, followed by the freshly ground masala powder. Mix well

Add water as required to get a curry like consistency. Check for salt and add if required

Bring to a boil then lower the flame and let it simmer for a couple of minutes

Switch off the gas and transfer the Ridge Gourd Curry to a serving bowl

Finally, garnish with finely chopped coriander leaves

Serve hot with rotis, chapattis or as a side dish to the main meal 

DOUBLE BEANS GRAVY KARWAR STYLE

 DOUBLE BEANS GRAVY KARWAR STYLE

We make rotis/ chapattis at home every day. I have to therefore make a side dish like a saagu, kurma etc to go with the rotis. I am always on the look out for new recipes to add to my list of such dishes.

Double beans - also known as Lima Beans - fresh off the plant are generally available only in the winter months. However, at any time of the year we can get double beans in a dry state from any department store. If you use dry double beans, there is an additional step in the cooking process- namely, having to soak them overnight for best results.

I use double beans often as they have numerous health benefits.

Elsewhere in this blog, you will find recipes for some dishes made with double beans such as:-

• Double Beans Saung
• Double Beans Ambat
• Double Beans Kurma 

I have adapted today's recipe from Sanjana Chipkar's YouTube video. 

We loved this for lunch today with hot rotis and I am sure you will like it as much as we did. 

Ingredients:-

• Double Beans/Lima Beans, 1 cup
• Onion, large-sized, 1
• Tomato, medium-sized, 1
• Jaggery, grated, 1 tbsp
• Salt, to taste
• Oil, 1 tbsp 
• Coriander Leaves, finely chopped, to garnish

To Be Ground To A Paste:- 

• Fresh Coconut Gratings, 1/2 cup
• Turmeric Powder, 1/4 tsp
• Roasted Coriander Seeds, 1 and 1/2 tsp
• Roasted Byadgi Red Chillies, 5
• Tamarind, the size of a small marble
• Garam Masala, 1/2 tsp

Method:-

Wash and soak the double beans overnight or for about 8 hours. Next morning, discard the water.

Now cook the double beans in a pressure cooker adding the required amount of water ( enough to immerse the double beans) for 2 whistles or till they are done. They should be cooked yet remain firm. 

Chop the onion and tomato

Finely chop the coriander leaves

Dry roast the coriander seeds in a kadhai and keep them aside once they become fragrant. Next, dry roast the Byadgi red chillies and keep them aside.

In a mixer jar, grind together the fresh coconut gratings, turmeric powder, roasted coriander seeds, roasted Byadgi red chillies, tamarind and garam masala to a fine paste adding the required amount of water. Keep aside

Heat oil in a thick bottomed kadhai and once it is hot, add the chopped onions

Saute the onions till they become translucent

Next add the chopped tomato and cook on low flame till it gets soft and mushy

To this, add the freshly ground masala paste and mix well

Mix in the cooked double beans along with the water in which it was cooked

Add salt to taste and the grated jaggery 

Bring to a boil then lower the flame and allow it to simmer

Switch off the gas and garnish with finely chopped coriander leaves

Transfer to a serving bowl

Serve hot with rotis, chapatis etc 

DONNE MENANSINAKAYI MOSARU SASIVE

 DONNE MENANSINAKAYI MOSARU SASIVE

Capsicum ( called Bell Pepper in the United States) is a commonly available vegetable in India. In Hindi, it is called Shimla Mirch while as in Kannada, it is called Donne Menasinakayi.
We use this versatile vegetable to make side dishes, snacks, as well as raita.

As you know, capsicum/ bell pepper has several health benefits. 

We like capsicum a lot in my family,. So, it is not surprising that you will find many recipes for dishes made with capsicum in this blog, including:-

• Cabbage Stuffed Capsicum 
• Besan Wali Simla Mirch
• Capsicum Menaskai 
• Gobhi Shimla Mirch

Today's dish is from my Home State of Karnataka. It goes well with hot steamed rice and is made with capsicum/bell pepper and curds. The grinding of mustard seeds (called Sasive in Kannada) along with coconut gratings and chillies gives it a distinctive flavour which we love! I have adapted this from a YouTube video by Veg Recipes of Karnataka.

We loved this with hot steamed rice and rasam. I am sure you will like this too! 

Ingredients:

• Capsicum, large- sized,  2 
• Fresh Curds 1/2 cup
• Salt, to taste 

To Be Ground To A Paste:-

• Fresh Coconut Gratings, 1/2 cup
• Green Chillies, 2
• Mustard Seeds, 1/2 tsp

For Seasoning :-

• Mustard Seeds, 1/2 tsp
• Urad Dal, 1 tsp
• Red Chilli, broken into halves, 1
• Curry Leaves, a few
• Asafoetida, 1/4 tsp 
• Oil, 1 tbsp

Method:- 

Wash the capsicum and remove the stalk, cut the capsicum and discard the core

Chop the capsicum into small pieces

In a mixer jar, grind together the fresh coconut gratings, green chillies and mustard seeds to a fine paste adding the required amount of water. Keep aside

Heat oil in a thick bottomed kadhai and on medium heat, add the mustard seeds

When they start to splutter add the urad dal and saute till the dal changes colour

Add the broken red chilli, asafoetida and curry leaves and saute for a few seconds

To this add the chopped capsicum and a little salt. Saute on medium heat till the capsicum gets cooked  and a little roasted  ( take care this does not get burnt) 

Allow this to cool

In a bowl mix together the freshly ground paste and the curds

Now add the roasted capsicum and salt to taste. Mix well

Add water -only if required - to get the desired raita-like consistency 

Serve with hot steamed rice

CARROT PORIYAL

 CARROT PORIYAL

In my house, I make it a point to include carrots in our food from time to time. This is because carrots have a wealth of health benefits being particularly strong in beta-carotene and antioxidants.

Elsewhere in this blog, you will find many recipes for dishes made with carrots, such as:-

• Carrot Chutney
• Carrot Kismuri
• Carrot Soup
• Gajar ka Halwa

Today's recipe is for an easy to make yet tasty stir fry (called Poriyal in Tamil). This dish tastes better through the use of freshly ground spice powder.  I have adapted this from Carrot Poriyal from Subbu's Kitchen.

We tried it out today and it tasted great. We especially loved the crunch of the urad dal in the seasoning! 

Ingredients:-

• Carrots, 300 gms 
• Turmeric Powder, 1/4 tsp
• Salt, to taste

For the Spice Powder :

• Fresh Coconut Gratings , 2 tbsp
• Fried Gram, 2 tbsp
• Byadgi Red Chillies, 3
• Cumin Seeds, 1/2 tsp

For the Seasoning:-

• Mustard Seeds, 1 tsp
• Black Gram Dal (Urad Dal), 1 tsp
• Curry leaves, a few
• Oil, 1 tbsp

Method:-

Wash the carrots thoroughly and snip off the two ends

Lightly peel the skin and cut the carrots into cubes

In a small mixer jar, grind together fresh coconut gratings, Byadgi red chillies, fried gram, and cumin seeds -initially in pulse mode till the ingredients get crushed- then in regular mode to a fine powder. Keep aside

Heat oil in a thick-bottomed kadhai and on medium heat add the mustard seeds, when they splutter add the urad dal and saute till the dal changes colour

Next add the curry leaves and saute for a few seconds

To this add the cubed carrots, turmeric powder, and salt

Cook covered on medium heat, stirring from time to time, till the carrots get cooked yet remain firm

Now add the freshly ground powder and mix well

Switch off the gas and transfer to a serving bowl

Serve the Carrot Poriyal hot as an accompaniment with rice and sambar/rasam

SWEET POTATO FRY

 SWEET POTATO FRY

As you must know, besides their distinctive flavor, sweet potatoes have many health benefits. They provide an excellent source of beta carotene, Vitamin C and potassium. I make dishes using this root vegetable from time to time. 

In India, Sweet Potatoes are known as Shakarkhand in Hindi, Sihi Genasu in Kannada, Sakkarvalli Kilangu in Tamil, Ratale in Marathi and Kannang in my mother tongue, Konkani. 

Elsewhere in this blog, you will find recipes for dishes made with sweet potato such as:-

• Sweet Potato Stir Fry 
• Sweet Potato Tikkis
• Sweet Potato Roast 

Today's recipe is for an easy to make yet delicious stir fry of sweet potato which goes great as a side dish with hot steamed rice and rasam. I have adapted this from Sweet Potato Fry in the YouTube video by Dindigul Food Court. 

We enjoyed this very much and hope you will too! 

Ingredients:-

• Sweet Potato, 500 gms 
• Mustard Seeds, 1/2 tsp
• Cumin Seeds, 1/4 tsp
• Urad Dal, 1 and 1/2 tsp
• Onion, small sized, 1
• Garlic Cloves, 3
• Green Chilli, 1
• Curry Leaves, 1 sprig
• Kashmiri Chilli Powder, 1 tsp
• Coriander Powder, 1/2 tsp
• Turmeric Powder, 1/4 tsp
• Salt, to taste
• Oil, 1 tbsp

Method:-

Snip off the ends of the sweet potatoes and wash them thoroughly 

Chop the onion and green chilli

Crush the garlic cloves

Pressure cook the sweet potato in adequate water adding a little salt for one whistle

Once the cooker cools, check to ensure the sweet potato is cooked yet remains firm

(Make sure it does not get overcooked) 

Remove from the cooker, peel off the skin and cut them into cubes

Heat oil in a thick-bottomed kadhai and on medium heat add the mustard seeds

Once they splutter, add the cumin seeds and when they sizzle add the urad dal and saute till the dal turns golden brown

To this add the chopped onion, crushed garlic cloves, curry leaves, and chopped green chilli

Saute till the onion turns translucent

To this add the boiled and cubed sweet potato, mix well and saute

Now add salt to taste, chilli powder, coriander powder and turmeric powder

Mix well and cook uncovered on medium/low flame for about 5 minutes till the sweet potato gets well blended with the spices

Switch off the gas and transfer to a serving bowl

Serve as a side dish with hot steamed rice and rasam 

BASALE SOPPINA HULI

 BASALE SOPPINA HULI

The Malabar Spinach is a climbing vine much akin to the usual spinach. It is also called Vine Spinach. We call this "Basale Soppu" in Kannada and "Vaali" in my mother tongue, Konkani.

This plant has numerous health benefits. I have this growing in pots at home which comes in handy from time to time. You can easily grow them by planting the firm stem in a pot. 

Elsewhere in this blog, you will find recipes for dishes made with Malabar Spinach such as:-

• Basale Soppina Tambuli
• Malabar Spinach Dal
• Vaali Ambat

Today's dish is popular in my Home State of Karnataka where it is usually served with hot steamed rice. This is an easy to make dish which is both tasty and good for health.  I have adapted this from the  Kannada YouTube video Basale Soppina Huli from Swayam Paaka.

Do try it out and let me know whether you liked it. 

Ingredients:-

• Basale Soppu/ Malabar Spinach, 1 bunch or approximately 3 cups when chopped 
• Thuar dal/ Split Pigeon Peas, 1/2 cup
• Turmeric Powder, 1/4 tsp 
• Fresh Coconut Gratings, 1/4 cup
• Jaggery, small piece
• Tamarind, size of a medium sized lemon 
• Salt, to taste 

To be Roasted and Ground To a Paste:- 

• Oil, 1 tsp
• Urad Dal/Black Gram Dal, 1/2 tsp
• Channa Dal/Bengal Gram Dal, 3/4 tsp
• Byadgi Red Chillies, 8
• Fenugreek/Methi Seeds, 1/4 tsp
• Curry Leaves, a few 
• Hing/Asafoetida, 1/8 tsp
• Mustard Seeds, 1/4 tsp
• Cumin Seeds, 1/2 tsp
• Coriander seeds, 1 tbsp

For Seasoning:

• Mustard Seeds, 1 tsp
• Cumin Seeds, 3/4 tsp
• Asafoetida/Hing, 1/4 tsp
• Oil, 2 tsp

Method:-

Wash the basale soppu in several changes of water. Drain away the water in a colander. Chop the basale soppu and keep aside

Soak the tamarind in water for about 10-15 minutes and extract the juice 

Wash the thuar dal and pressure cook it in a cooker adding 1 and 1/2 cups of water with a little oil and a little turmeric powder

Cook for 3-4 whistles or till the dal gets done. Once the cooker cools, remove the cooked dal, mash the dal  and keep aside.

 

Heat 1 tsp oil in a pan. On medium heat add the urad dal and channa dal, Byadgi red chillies, fenugreek/methi seeds, and a few curry leaves and fry for a minute

To this add the asafoetida, cumin seeds, mustard seeds and coriander seeds and fry till the dals change colour and turn golden. Switch off the gas.

Transfer the roasted ingredients to a plate and allow it to cool.

Once they cool, grind the roasted ingredients along with fresh coconut gratings in a mixer jar. Grind to a fine paste adding water as required. Keep aside.

Add the chopped basale soppu to the cooked and mashed dal. Mix well and bring to a boil.  

Now add the ground masala, jaggery, salt to taste and tamarind extract 

Mix well and adjust the consistency by adding water as required and once again bring to a boil

Lower the heat and let it simmer for a couple of minutes

Switch off the gas

Heat oil in a seasoning pan, on medium heat add the mustard seeds and when they splutter add the asafoetida and the cumin seeds. Saute for a few seconds. 

Pour this seasoning on to the Huli.

Transfer the Basale Soppina Huli to a serving bowl

Serve with hot steamed rice

GULLA MASHINGASAANGA TALASANI

GULLA MASHINGASAANGA TALASANI

Today's recipe is from our own GSB Konkani cuisine and is called Gulla Mashingasaanga Talasani. The name comes from the two main ingredients: Matti Gulla ( a special kind of brinjal) and Drumsticks ( which we call Mashingasaang, in my mother tongue, Konkani.

Many of us consider Gulla/Brinjal and Drumsticks to be a good combination!  This is an easy to make stir fry which is usually served with our traditional meal of rice and dalithoi. 

For those who may not know, Matti Gulla is a special type of brinjal/eggplant/aubergine available in the Udupi area of my Home State of Karnataka. Tradition has it that the first crop of Matti Gulla ( named after a place called Matti, near Udupi) is offered at the Udupi Sri Krishna Temple.

Elsewhere in this blog, you will find recipes for dishes made with Matti Gulla, such as:- 

• Gulla Mashingasaanga Sagle
• Matti Gulla Podi
• Matti Gulla Huli

We enjoyed this dish recently when I was happy to see some Matti Gulla in the nearby Mangalore Stores. 

Ingredients:-

• Matti Gulla, 2 
• Mashingasaang ( Drumsticks), 2 
• Garlic Cloves, 10-12
• Dry Red Chillies, 3 -broken into halves
• Coconut Oil, 2 tbsp 
• Salt, to taste

Method:-

Wash the gulla. Remove the stalks and cut them into pieces. Immerse these pieces in fresh water till they are used in this recipe- in order to avoid discolouration 

Peel the drumsticks and cut them into 1 and 1/2 " pieces. 

Crush the garlic cloves lightly

Heat oil in a thick bottomed kadai. Add the lightly crushed garlic cloves and saute them till they give off a good aroma and turn golden brown in colour. 

Next add the broken red chillies and saute for a few seconds.

To this add the cut gulla pieces and the drumsticks pieces, mix and add salt to taste and saute for a couple of minutes

Now add  1/3 cup of water

Cook covered on medium heat, stirring from time to time, till the gulla and drumsticks are done

Once the gulla and drumsticks are cooked and the excess water has evaporated, switch off the gas and transfer to a serving bowl 

Serve as a side dish with the main meal

BROCCOLI KI SUBJI

 BROCCOLI KI SUBJI

Broccoli, which is part of the cauliflower family, ranks as one of the healthiest vegetables as described in this article in Medical News Today. 

I first came across broccoli when visiting the US. We liked it and since it is so good for health, I started using it in our Indian dishes. 

Elsewhere in this blog, you will find recipes for other dishes made with broccoli such as:-

• Broccoli & Almond Soup
• Broccoli Bell Pepper Stir Fry 
• Broccoli Stir Fry

Today's recipe is for Broccoli ki Subji- a side dish made with broccoli - in the North Indian style.

I have adapted this from the YouTube video Broccoli Ki Subji in Hindi by Chef Ashok 

We had this for lunch yesterday and it was quite delicious with hot rotis! 

Ingredients: 

• Broccoli, 500 gms
• Onions, 2
• Tomato, 1
• Fresh Curds, 2 tsp
• Turmeric Powder, 1/2 tsp
• Kashmiri Chilli Powder, 1/2 tsp
• Coriander Powder, 1/2 tsp
• Cumin Powder, 1/2 tsp
• Kasuri Methi (Dried Fenugreek Leaves), 1/4 tsp
• Garlic, chopped, 1 tsp
• Ginger Garlic Paste, 1/2 tsp
• Green Chillies, chopped, 1 tsp
• Whole Spices: 1-2 bay leaves; 1 black cardamom;  1 clove ( laung) ; 1 " stick cinnamon; 1 small cardamom; 1/2 tsp cumin seeds;
• Salt, to taste
• Fresh Coriander Leaves, finely chopped
• Oil, 1 and 1/2 tbsp
• Butter, 1 cube

Method:-

Wash the broccoli and break them into small florets

Chop the stalk and retain only the tender parts 

Steam the broccoli florets and the tender stalk for 3-4 minutes

Peel and chop the onion, chop the tomato, garlic and green chillies

In a thick bottomed kadhai, heat oil and add the whole spices listed above, one by one and saute 

To this add the chopped garlic and saute on medium heat till it gives off a good aroma and changes colour

Next add the chopped onion, a little salt and saute till the onions become slightly golden 

To this add the ginger garlic paste and the chopped green chillies and saute till the raw smell goes

Add the turmeric powder and chilli powder and mix well

Now add the chopped tomato and a little salt and a little water

Cook covered on medium heat till the tomatoes become soft and mushy

Add the coriander powder, cumin powder and kasuri methi and mix them well with the cooked tomato

Mix in the fresh curds and cook on high flame

To this add the steamed tender parts of the broccoli stalk, and cook on low flame for 3-4 minutes

Next add the steamed broccoli florets and cook till it gets well blended with the masala

Cover and cook on low flame for about 2 minutes ( add a little water to get a gravy like consistency if you desire)

Finally add the cube of butter and mix well 

Garnish with the finely chopped coriander leaves

Switch off the gas and transfer to a serving bowl

Serve the Broccoli ki Subji with hot rotis, chapatis

LASOONI ALOO PALAK

 LASOONI ALOO PALAK

The great-for-health spinach is called Palak in Hindi. It is probably one the most popular ingredients in North Indian cooking. Of course, spinach is widely used in South India too. 

It is well-known that spinach, like many other greens, is really good for health. This article in Good Food lists various health benefits provided by spinach. I make it a point to use spinach in our meals from time to time.

Elsewhere in this blog, you will find recipes for dishes made with spinach/palak, such as:-

• Spinach & Green Peas Rice
• Methi Palak Paneer Subzi 
• Dal Palak
• Palak Paneer 

Today's recipe is for Lasooni Aloo Palak. As the name suggests this delicious side dish is made with Spinach and Potato ( Palak and Aloo) and has the flavour of Garlic (Lasoon in Hindi) . I have adapted this from the YouTube video in Marathi by Madhura's Recipes. 

You will particularly love this if, like us, you enjoy the flavour of garlic! I tried this out recently and it tasted great! 

INGREDIENTS:-

• Spinach (Palak), 1 big bunch
• Green Chillies, 2
• Oil, 2 tbsp 
• Cumin Seeds, 1/2 tsp
• Onions, medium-sized, 2, 
• Garlic, 10 cloves
• Garam Masala, 1/2 tsp
• Turmeric Powder, 1/4 tsp
• Coriander Powder, 1/2 tsp
• Chilli Powder, 1/4 tsp
• Besan, 1 tsp
• Kasuri Methi, crushed, 1 tsp
• Boiled Potato, large-sized, 1
• Butter, 1 tsp 

For the Seasoning:- 

• Cumin Seeds, 1/2 tsp
• Garlic, sliced, 2 tsp
• Dried Red Chilli, broken into halves, 1
• Oil, 1 tsp

METHOD:-

Remove the spinach leaves from their stalks, wash thoroughly in several changes of water

Roughly chop the spinach and the tender stems 

Peel the boiled potato, cube this and rub in a little salt 

Peel and finely chop the onions

Peel 10 cloves of garlic and make a paste 

In a thick-bottomed kadhai, boil the spinach in one cup of water for 3-4 minutes

Then immediately transfer the spinach to a bowl of ice cold water. This helps in retaining the colour of the spinach

After 2-3 minutes, remove the spinach from the cold water and transfer to a mixer  jar 

Add green chillies and grind to make a puree. Keep aside

In the same kadhai, heat oil and on medium heat add the cumin seeds, when they sizzle add the finely chopped onion and saute till they become translucent

To this add the garlic paste and saute for 2 minutes

Next add the turmeric powder, chilli powder, coriander powder and garam masala powder. Mix well and saute for 2 minutes

Move this to one side of the kadhai

Add besan to the kadhai and roast this for a couple of minutes then mix well with the onions

The besan helps thicken the gravy 

Now add the palak puree along with the water in which the spinach was boiled 

Add salt to taste, crushed kasuri methi and mix well

Next add the boiled potato cubes and butter and cook for 3-4 minutes

Heat oil in a seasoning pan and on medium heat add the cumin seeds

When they sizzle, add the sliced garlic and saute till it turns golden

Add the broken red chilli and saute

Pour this seasoning onto the Lasooni Aloo Palak

Transfer to a serving bowl

Serve hot with rotis and chapatis

BROCCOLI & GREEN PEAS KURMA

 BROCCOLI & GREEN PEAS KURMA 

Broccoli ( pronounced with the second "o" being silent) is a vegetable which belongs to the same family as cauliflower. It ranks as one of the healthiest vegetables as described in this article in Medical News Today. 

I first came across broccoli when visiting the US. We liked it and since it is so good for health, I started using it in our Indian dishes. 

Elsewhere in this blog, you will find recipes for dishes made with broccoli such as:-

• Broccoli and Potato Stir Fry 
• Broccoli Garlic Stir Fry 
• Broccoli and Almond Soup 

Today's recipe is for Broccoli & Green Peas Kurma - a yummy dish which goes great with chapatis and rotis. 

Ingredients:-

• Broccoli, medium sized, 1 
• Green Peas, 1/2 cup 
• Mustard Seeds, 1/2 tsp
• Curry Leaves, a few
• Large sized Onion, 1
• Tomatoes, 2
• Chilli Powder, 1/2  tsp 
• Turmeric Powder, 1/4 tsp
• Salt, to taste
• Oil, 1 tbsp
• Fresh Coriander Leaves, finely chopped, 1 tbsp, for garnish

For the Kurma Masala: 

• Fresh Coconut Gratings, 3/4 cup
• Green Chillies, 3
• Ginger, 1/2 " piece
• Garlic Cloves, 3-4 
• Fried Gram, 1 tbsp
• Poppy Seeds, 1 tsp
• Cinnamon, 1 small stick
• Fennel Seeds, 1/2 tsp

Method:-

Wash the broccoli and break them into florets, cut the tender parts of the stalk and discard the rest

Steam cook the broccoli florets for about 5 minutes- this helps in the broccoli retaining its nutrients and colour

Separately, cook the tender stalks of the broccoli

Wash and cook the green peas 

Finely chop the onion, tomatoes and coriander leaves

In a mixer jar, grind together the coconut gratings, green chillies, ginger, garlic cloves, fried gram, poppy seeds, cinnamon and fennel seeds to a smooth paste adding the required amount of water

Remove from the mixer jar and keep the ground paste aside

Heat oil in a thick bottomed kadhai and on medium heat add the mustard seeds, when they splutter add the curry leaves and sauté for a few seconds

Then add the chopped onion and sauté till it becomes translucent

Next add the chopped tomatoes and a little salt

Mix well and cook till the tomatoes becomes soft and mushy

Add the chilli powder and turmeric powder, mix well and cook for 1 minute

To this add the cooked green peas and the cooked stalks of the broccolli

Next add the freshly ground masala 

Add water to get a gravy-like consistency, 

Add salt to taste and and mix well

Bring this to a boil then add the steamed broccoli florets 

Lower the heat and allow it to simmer for 2-3 minutes

Switch off the gas and garnish with finely chopped fresh coriander leaves 

Transfer to serving bowl

Serve the Broccoli & Green Peas Kurma with chapatis, rotis etc 

SOUTHEKAYI HASI GOJJU

 SOUTHEKAYI HASI GOJJU 

Today's recipe is from my Home State of Karnataka. It is for a dish made with Cucumber -which is called "Southekayi" in Kannada. Cucumber is called Kakdi in Marathi and Taushe in my mother tongue, Konkani. 

There are many health benefits attributed to adding cucumbers in our diets. 

Elsewhere in this blog, you will recipes for dishes made with cucumber, such as:-

• Khamang Kakdi
• Southekayi Tambuli 
• Southekayi Dosa
• Cucumber Pachadi

In Kannada, "Hasi Gojju" is a dish where the ground paste is added to the vegetable - cucumber in this case- without any cooking/boiling. This dish is a Satvik dish - so this is often made on days when you want to avoid using onion/garlic. 

I have adapted this from Southekayi Hasi Gojju from the YouTube video in Kannada by Veg Recipes of Karnataka.

It was delicious and I am sure you will enjoy this too! 

Ingredients:-

• Cucumber, medium-sized, 1
• Byadgi Red Chillies, 2
• Fresh Coconut Gratings, 1/2 cup
• Mustard Seeds, 1/2 tsp
• Salt, to taste

For Seasoning:-

• Mustard Seeds, 1/2 tsp 
• Red Chilli, 1, broken into halves
• Curry Leaves, a few
• Coconut Oil, 2 tsp

Method:-

Wash the cucumber and snip off both the ends 

Peel and grate the cucumber

In a mixer jar grind together the fresh coconut gratings, red chilli and mustard seeds to a smooth paste adding water as required

Next add the grated cucumber to the ground paste and just pulse once

Transfer this to a bowl, add salt to taste and mix well

Heat oil in a small seasoning pan, add the mustard seeds, when they splutter add the red chili and curry leaves and saute for a few seconds

Switch off the gas 

Pour this seasoning on to the Southekayi Hasi Gojju 

Serve as an accompaniment to the main meal

EGG MASALA CURRY

 

EGG MASALA CURRY

In my house, I make sure we have dishes using eggs from time to time as they have numerous health benefits. Eggs are really versatile -we use them for breakfast, brunch, lunch or dinner! In India, you will find many different types of Egg Curries made for lunch or dinner. For breakfast and brunch, we have scrambled eggs, fried eggs, boiled eggs, omelettes of different types, egg sandwiches etc. 

Elsewhere in this blog, you will find some recipes of dishes made with eggs, such as:-

• Egg Curry, the first non-vegetarian dish I learnt to make- after my marriage!
• Herbed Baked Eggs- one of the most delicious of egg recipes that I have tasted
• Mangalorean Egg Curry 

Today's recipe is for Egg Masala Curry. In this we first boil the eggs and then fry them which gives them a special taste of their own. I have adapted this from the YouTube video for Egg Masala Curry by Mangalore Recipes. 

We tried this out recently and loved it! 

Ingredients:-

• Eggs, 6
• Large sized Onion, 1
• Garlic Cloves, 5
• Ginger, 1 " piece
• Tomato, 1
• Cinnamon, 1 " stick
• Cloves, 2-3
• Cardamom, 1
• Fennel Seeds, 1/2 tsp
• Turmeric Powder, 1/4 tsp
• Chilli Powder, 1 tsp
• Pepper Powder, 1/4 tsp
• Coriander Powder, 1/2 tsp
• Cumin Powder, 1/4 tsp
• Garam Masala Powder, 1/2 tsp
• Chicken Masala Powder, 1 tsp
• Coriander Leaves, for garnish
• Kasuri Methi, 1 tsp 
• Salt, to taste
• Oil, 2 tbsp 

Method:-

Boil the eggs in adequate water for 8-10 minutes

Once they are boiled allow them to cool and peel them. Pierce the boiled eggs with a fork so that they can better absorb the masala. Keep aside. 

Chop the onion, tomato and coriander leaves

In a small mixer jar, grind together the onion, garlic cloves and ginger to a paste adding as little water as possible. Keep aside

Next, grind the tomato to a paste and keep aside.

Heat oil in a thick bottomed kadhai and on medium heat add the boiled eggs.  Sprinkle a little salt and turmeric powder on the eggs. Fry them till they get blistered and turn a golden brown in colour. Keep aside.

In the same kadhai, add to the heated oil, cinnamon, cloves, cardamom, and fennel seeds and fry till they give off a good aroma

Add the prepared paste of onion and ginger garlic and fry till the raw smell goes

To this add the tomato paste, mix well and saute

Now add the spice powders: turmeric powder, chilli powder, pepper powder, coriander powder, cumin powder, garam masala powder and chicken masala powder. Mix well. 

Add salt to taste and enough water to give the curry a gravy-like consistency and bring this to a boil

Add the boiled eggs

Rub the kasuri methi in your palms and add this to the Egg Masala Curry

Cook for 2 minutes, adding water if required. 

Bring it to a boil 

Switch off the gas and garnish with chopped coriander leaves

Transfer to a serving bowl

Serve the Egg Masala Curry with rotis or hot steamed rice 

NELLIKAI SAARU

 NELLIKAI SAARU

The other day at the dept store I came across some fresh gooseberries and was tempted to buy some.  These are commonly available during winter. Gooseberries are called Nellikai in Kannada, Amla in Hindi and Avalo in my mother tongue, Konkani. 

Traditionally, gooseberries have been valued in Indian cooking. This article explains the numerous benefits gooseberries have for our health.

Elsewhere in this blog, you will find recipes for dishes made with gooseberries, such as:-

• Nellikai Thuviyal 
• Nellikai Rasam 
• Nellikayi Chitranna

Today's recipe is for Nellikai Saaru which I have adapted from Nellikai Saaru in Santrupti Kitchen.

We had this with hot steamed rice for lunch recently and it tasted awesome!! 

Ingredients:-

• Nellikai (Gooseberries), 3
• Bengal Gram Dal (Channa Dal), 1 tsp
• Coriander Seeds, 1 tsp
• Black Pepper, 1 and 1/2 tsp
• Green Chillies, 2
• Cumin Seeds, 1/2 to 3/4  tsp
• Ginger, 1/2 " piece
• Curry Leaves,  a sprig
• Tomatoes, 2
• Jaggery, grated, 1 tsp
• Coriander Leaves, chopped, 1 and 1/2 tbsp
• Turmeric Powder, 1/4 tsp
• Salt, to taste
• Ghee, 1 tsp

For Seasoning:

• Mustard Seeds, 1/2 tsp
• Asafoetida, 1/8 tsp
• Byadgi Red Chilli, broken into halves, 1 
• Ghee, 1 tsp

Method:-

Wash the gooseberries, take out the seeds and discard them. Chop the gooseberries into pieces 

Chop the tomatoes and the coriander leaves

In a small pan, heat 1 tsp of ghee and on medium heat add the channa dal, coriander seeds, black pepper and green chillies. Saute till the dal changes colour and it goes off a good aroma

Next add and saute the chopped ginger, and curry leaves. Then add the chopped gooseberries and tomatoes. Saute for a 1- 2 minutes. Remove from the pan and allow this to cool.

Transfer the above to a mixer jar and grind to a smooth paste adding the required amount of water

Next transfer the ground paste to a vessel, add the water from the mixer jar and adjust the consistency by adding more water as required to get a saaru-like consistency

Add turmeric powder and salt to taste, grated jaggery, mix well and bring to a boil, stirring from time to time. 

To this add the chopped coriander leaves and a few torn curry leaves and switch off the gas. 

In a seasoning pan, heat 1 tsp of ghee and on medium heat add the mustard seeds

When they splutter add the asafoetida and the broken red chilli and saute for a few seconds

Pour this seasoning to the Nellikai Saaru

Serve with hot steamed rice 

RIDGE GOURD SAMBAR

 RIDGE GOURD SAMBAR

Ridge Gourd is commonly available in most parts of India. It is called Turai in Hindi, Heerekayi in Kannada, Jhinge in Bengali, and Gossale in my mother tongue, Konkani.

This article in the Times of India gives details of the many benefits of using ridge gourd in our cooking. 

We make dishes from ridge gourd quite often, and it may interest you to know that we even making chutney out of the ridge gourd peel. 

Elsewhere in this blog you will find recipes for dishes made with ridge gourd such as :-

• Ridge Gourd Peel Chutney, 
• Ridge Gourd Dosa, 
• Ridge Gourd Pepper Kootu.

In making sambar, we can either prepare the masala by freshly grinding the ingredients or we can use sambar powder- often store bought. I prefer to use freshly ground masala. 

Today's recipe is for South Indian style Ridge Gourd Sambar which goes great with hot steamed rice and pappadams.

Ingredients:-

• Ridge Gourd, medium-sized, 2
• Tomatoes, medium-sized, 2 
• Cooked Tur Dal, 1 cup
• Turmeric Powder, 1/4 tsp
• Tamarind, size of a marble 
• Jaggery, grated, 1 tsp 
• Coriander Leaves, finely chopped, 1 tbsp
• Salt, to taste

For the Ground Masala:

• Bengal Gram ( Chana Dal), 1 tsp
• Black Gram Dal ( Urad Dal), 1 tsp
• Coriander Seeds, 1 tbsp
• Cumin Seeds, 1 tsp
• Fenugreek Seeds, 1/4 tsp
• Byadgi Red Chillies, 5-7
• Fresh Coconut Gratings, 1/4 cup
• Oil, 1 tsp- for roasting the ingredients

For the Seasoning:

• Mustard Seeds, 1 tsp
• Asafoetida, 1/8 tsp 
• Red Chillies, 2 broken into halves 
• Curry Leaves, a sprig 
• Oil, 1 and 1/2  tsp

Method:-

Wash and peel the ridge gourd after snipping off both the ends

Cut the ridge gourd into roundels 

Chop the tomatoes

Finely chop the coriander leaves

In a kadhai, heat 1 tsp of oil and on medium heat add the chana dal, urad dal, coriander seeds, cumin seeds, red chillies and fenugreek seeds . Fry till the dals change colour and the chillies become crisp. Next add the fresh coconut gratings and fry for 1-2 minutes.  

Transfer the roasted ingredients to a mixer jar, add tamarind and water as required and grind to a fine paste. Keep aside. 

In the same kadhai, add the ridge gourd pieces, tomatoes, salt, turmeric powder and 1 cup of water and cook till the ridge gourd gets done. Take care that they don't get overcooked as they get cooked very fast.

To this add the cooked tur dal, the freshly ground masala, and jaggery and mix well

Adjust the consistency by adding water if required and bring to a boil

Now lower the heat and cook covered on medium heat for 5-7 minutes

Add the coriander leaves and mix well 

Switch off the gas

Heat 1 tsp of oil in a seasoning pan, add mustard seeds and when they splutter add the asafoetida, broken red chillies and curry leaves and saute for a few seconds. Pour this seasoning on to the sambar.

Transfer to a serving bowl and serve the Ridge Gourd Sambar with hot steamed rice. 

BRINJAL PODI CURRY

 BRINJAL PODI CURRY 

In case readers abroad are puzzled by the word 'Brinjal", I must explain that in India eggplants or aubergines are commonly known as brinjals. They are called Baingan in Hindi, Badanekayi in Kannada, Begun in Bengali and Vaingan in my mother tongue, Konkani.

We get several types of brinjals in India. There is considerable evidence to suggest that brinjals contain bioflavonoids that help in managing stress and regulating blood pressure. They also have good quantities of useful nutrients like calcium and iron.

Elsewhere in this blog, you will find recipes of dishes made with brinjals such as:-

• Masala Brinjal
• Roasted Brinjal Chutney
• Vaingana Puddi Sagle 
• Baigan Bharta

Today's recipe is for a dish made with brinjals and a freshly ground powder of assorted spices. This powder is known as Podi in Tamil. I have adapted this from Brinjal Podi Curry in Subbu's Kitchen. 

Please do try this out. I am sure you will like it as much as we did. 

Ingredients:-

• Brinjals/Eggplant, 350 gms
• Turmeric Powder, 1/4 tsp
• Tamarind, size of small marble 
• Salt, to taste

For Masala Powder/Podi

• Split Bengal Gram/Chana Dal, 1 tbsp
• Coriander Seeds, 1 tbsp
• Byadgi Red Chillies, 3
• Fenugreek Seeds, 1/4 tsp

For Seasoning:-

• Mustard Seeds, 1 tsp
• Urad Dal, 1 tsp
• Asafoetida/ Hing, 1/8 tsp
• Curry Leaves, 1 sprig
• Oil, 2 tbsp

Method:-

Wash the brinjals and remove the stems. Slice the brinjals lengthwise and immerse them in water to prevent discolouration. Discard the water just before we use the brinjals. 

Soak a small piece of tamarind in 1/4 cup of water and extract the tamarind juice. Keep aside.

Dry roast the chana dal, coriander seeds, red chillies and fenugreek seeds in a kadhai till the dal changes colour

Remove the roasted ingredients from the kadhai and allow them to cool 

Now transfer to a mixer jar

Grind the roasted ingredients to a coarse powder and keep aside. This forms the Podi for the Brinjal Podi dish.

Heat 2 tbsp of oil in the same kadhai  and when it gets heated add the mustard seeds, when they splutter add the urad dal and fry till the dal changes colour

Next add the asafoetida and curry leaves and saute for a few seconds

To this, add the sliced brinjals and mix well

Add turmeric powder and salt to taste and saute for a couple of minutes  

Add the tamarind extract and mix well

Cover and cook on medium heat till the brinjals are cooked yet remain firm 

Take care that they don't get overcooked/mushy

Now add the freshly ground spice powder (podi) 

Mix till the brinjals are well coated with the podi

Cook on low flame for 2-3 minutes and switch off the gas

Transfer to serving bowl

Serve the Brinjal Podi Curry as a side dish with the main meal 

 

EGG CURRY

 EGG CURRY

My husband has loved eggs since his childhood and insists on having some egg dish or the other from time to time. We therefore have eggs for breakfast from time to time and also make curries with boiled eggs. As you would have experiences, egg curries are very versatile dishes and go well with Indian breads- such as naan, rotis, as well as with hot steamed rice, jeera rice and the like.

This article in Web MD speaks of the numerous health benefits of boiled eggs. 

Elsewhere in this blog you will find recipes for several types of Egg Curry including:- 

• Mangalorean Egg Curry
• Chettinad Egg Curry
• Egg Green Masala

Today's dish is for North Indian style Egg Curry which I have adapted from Dhaba Style Egg Curry by Swasthi's Indian Healthy Recipes. 

We had this for lunch yesterday and enjoyed it immensely! High recommended!! 

Ingredients:-

• Eggs, 6
• Onions, medium,  2
• Tomatoes, medium-sized, 3 
• Green Chilli,1
• Ginger Garlic Paste, 1 tsp
• Coriander Leaves, finely chopped, 1 tbsp
• Kasuri Methi (Dried Fenugreek Leaves), 1/4 tsp
• Sugar, 1/2 tsp
• Cashews, 10 

• Bay Leaf, small size, 1
• Cinnamon, small piece, 
• Cardamoms, 2
• Red Chilli Powder, 1 tsp
• Coriander Powder, 1 tsp
• Turmeric Powder, 1/2 tsp
• Garam Masala, 1/2 tsp

• Oil, 2 tbsp
• Ghee, 1 tsp
• Water, 1 to 1 and 1/4 cups
• Salt, to taste

Method:-

Wash and boil the eggs for about 8-10 minutes, allow them to cool and then peel the boiled eggs

Pierce the eggs with a fork - so that they absorb more of the masala

Peel the onions, dice them and boil them in 2 cups of water for about 4-5 minutes

Discard the water and transfer the onion to a blender. Blend the onions ( without adding any water) to make a puree. (This helps to remove the pungency of the onions). Keep aside.  

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Wash and chop the tomatoes, transfer to blender and blend them without adding any water to make a puree. Keep aside.

Slit the green chilli 

Finely chop the coriander leaves

Soak 10 cashew nuts in 1/2 cup of water for about 10 minutes. Transfer to a blender and make the cashew nut paste. Keep aside. 

Heat 1 tsp of ghee in a non-stick pan, add the boiled eggs and fry them till they become blistered and a  little golden in colour. Remove them to a plate, sprinkle a little chilli powder and garam masala on the eggs. Keep aside.

Heat 2 tbsp of oil in the same pan and add bay leaf, cardamoms, and cinnamon. Saute for a few seconds till they sizzle. To this add the onion puree and slit green chilli and saute till the onion puree turns golden. This may take a few minutes. 

Next add the ginger garlic paste and saute for a minute till the raw smell goes

Now add the tomato puree and cook till it gets well blended with the onion puree. 

Add the chilli powder, turmeric powder, coriander powder, garam masala powder and salt

Saute till the spices get well blended with the mixture, ,gives off a good aroma and the oil separates 

Add 1 to 1 and 1/4 cups of water and mix well

Cover and cook on medium heat until the gravy thickens, add sugar and check for salt and add if required. 

Add the fried eggs and dried fenugreek leaves and let the eggs simmer in the gravy 

To this, add the cashew nut paste and cook covered on medium heat for 2-3 minutes till the gravy thickens

Switch off the gas and garnish with finely chopped coriander leaves

Transfer to serving bowl

Serve the Egg Curry with roti, naan or plain rice. 

MOOLI KI SUBZI

 MOOLI KI SUBZI

Today's recipe is called, "Mooli Ki Subzi" after the main ingredient radish - which is called Mooli in Hindi. In Kannada and my mother tongue, Konkani we call it Mullangi. This vegetable has numerous health benefits and is fairly easily available.

Elsewhere in this blog, you will find recipes for dishes made with radish, such as :- 

• Mullangi Sambar 
• Mulangi Batate Sukke
• Mullangi Kosambari 
• Mooli Parantha

This simple to make yet tasty stir fry has been adapted from the YouTube video " Mooli Ki Sabzi" by Chef Varun Inamdar of Rajshri Foods. 

The number of green chillies used depends on your preference for spicy food. I have toned down the number of green chillies used to suit our taste. 

I tried this out the other day and we loved it. 

Ingredients:-

• Mooli / Radish, 2 
• Green Chillies, 4-5 
• Garlic Cloves, 8-10 
• Onion, large- sized, 1
• Oil, 2 tsp
• Salt, to taste

Method:-

Wash the radish thoroughly and snip off the two ends

Lightly peel the radish and chop them into cubes.

Chop the onion

Cut the green chillies into pieces  

Using a mortar and pestle, roughly crush the green chillies

Likewise, lightly crush the garlic cloves retaining the skin. If you so prefer, you can peel the garlic before crushing. 

Heat oil in a kadhai and on medium heat add the crushed green chillies then immediately add the crushed garlic cloves

Saute this till it gives off a good aroma

To this add the chopped onions and saute till they become translucent

Now add the radish cubes and mix well

Add salt to taste 

Cook the radish on medium heat for 8-10 minutes stirring from time to time 

Switch off the gas and transfer the Mooli Ki Subzi to a serving bowl

Serve as a side dish with the main meal 

BROCCOLI AND GREEN PEAS CURRY

 BROCCOLI AND GREEN PEAS CURRY

I first came across broccoli when visiting the US. We liked it and since it is so good for health, I started using it in our Indian dishes. Nowadays it has become a regular item in my cooking. 

Broccoli is part of the cauliflower family and ranks as one of the healthiest vegetables.

 Elsewhere in this blog, you will find recipes for other dishes made with broccoli such as:-

• Broccoli and Almond Soup 
• Broccoli and Potato Stir Fry 
• Butter Garlic Broccoli

Today's recipe is for a yummy dish made with broccoli and green peas. I have adapted this from the YouTube video for Broccoli Curry in Sharadhini's Kitchen.

This dish goes great with both rice and rotis. We had this for lunch recently and loved it!! 

Ingredients:-

• Broccoli, 350 gms 
• Green Peas, 1 cup
• Cardamom, 2
• Cloves, 4
• Cinnamon, 1 " piece
• Cumin Seeds. 1 tsp
• Onion, 1
• Coriander Powder, 1 tsp
• Chilli Powder, 1 tsp
• Turmeric Powder, 1/4 tsp
• Garam Masala, 1/2 tsp
• Salt, to taste
• Water, 1 cup
• Oil, 2 tbsp 
• Coriander Leaves, for garnish 

For the Masala Paste:-

• Garlic Cloves, 10
• Ginger, 1 " piece
• Green Chillies, 2
• Onion, 1
• Tomatoes, 2
• Oil, 2 tsp

Method:-

Wash the broccoli and break it into florets

Immerse in water with a little salt and drain after 10 minutes and wash again with fresh water

Wash the green peas

Chop the onion, tomatoes, ginger and coriander leaves 

Peel the garlic cloves

Slit the green chillies 

Boil 2 cups of water in a kadhai and add the broccoli florets and green peas

Add a little salt, mix well and cook uncovered for 4-5 minutes

Cooking the broccoli uncovered helps retain its colour

Drain away the water and keep the broccoli and peas aside

Heat 2 tsp of oil in a kadhai and on medium heat add the peeled garlic, ginger, and green chillies and saute for 1 minute 

Next add the chopped onion and saute till it becomes translucent

Add the chopped tomatoes and cook till the tomatoes becomes soft and mushy

Allow this to cool then transfer to a small mixer jar

Grind to a smooth paste without adding any water. Keep aside.

Heat 2 tbsp oil in a thick bottomed kadhai and when hot add the cardamom, cloves, and cinnamon 

followed by cumin seeds

When the cumin seeds sizzle add the chopped onion and saute till it becomes translucent

Now add the freshly ground masala paste and mix well

To this add the coriander powder, chilli powder, turmeric powder, garam masala, and salt to taste

Mix well

Add 1 cup of water and cook covered on medium heat till the oil separates

To this add the boiled broccoli and green peas and mix well 

Cook for another 2 minutes for the broccoli and green peas to get well blended with the masala paste

Switch off the gas and garnish with chopped coriander leaves

Transfer to serving bowl

Serve the Broccoli and Green Peas Curry with rice or rotis