Mixed Vegetable Kurma

Ingredients
Onion- 1 large chopped
Tomatoes- 2 medium chopped
Ginger garlic paste- 1 tsp
Carrots- 1/4 cup diced
Green beans- 1/4 cup chopped into 1/2 " pieces
Green peas- 2 tbsp frozen
Cauliflower- 1/4 cup chopped
Potato- 1/4 cup diced
Turmeric powder- 1/4 tsp
lemon juice- 1 tsp(optional)
Salt- as needed
Coriander leaves- to garnish

To grind
Coconut- 1/2 cup grated
Poppy seeds- 1tbsp
Green chilies- 4
Saunf- 1 tbsp
Cinnamon- 1"
Cloves- 2
Grind all the ingredients with 1/2 cup of water into a thick paste.

For tempering
Oil- 1tbsp
Cinnamon- 1"
Cloves- 2
Star anise- 2
Curry leaves- few

Method

1. In a pan heat oil and do the tempering. Add onions and saute until soft.
2. Add ginger garlic paste and turmeric powder. Saute until the raw smell of g g paste  is gone.
3. Add tomatoes and  vegetables and fry for 2 minutes.Add 1 cup of water and salt and cook till the vegetables are soft.
4. Add the ground paste and boil for 10 more minutes.
5. Add lemon juice and garnish with coriander leaves.
6. Serve warm with roti or rice.

Radish Channa Gravy

Ingredients
Radish- 2 cups diced
Channa- 1 cup cooked
Onion- 1 large diced
Tomato- 1 large diced
Turmeric powder- 1/4 tsp
Sambar powder- 1 tbsp
Tamarind paste- 1/2 tsp
Shredded Coconut - 1/2 cup( grind with water into a thick paste)
Salt - as needed
Coriander leaves- for garnish

For seasoning
Oil- 1 tbsp
Mustard seeds- 1 tsp
Split urad dhal- 1 tsp
Asafoetida- a pinch

Method

1. In a pan heat oil and do the seasoning. Add onion and fry till soft.
2. Add radish and turmeric powder and fry till the vegetable is half cooked.
3. Add tomatoes and all the powders and fry for few minutes.
4. Add channa and 1/2 cup of water and cook for 5 minutes.
5. Add the ground coconut paste and cook till desired consistency. Add water if needed.
6. Remove from heat and garnish with coriander leaves.
7. Serve warm with rice.

Eggplant gravy

Ingredients
Small Eggplant- 6
Coriander leaves- to garnish

To grind
Onion- 1 large diced
Tomato- 2 large diced
Coconut- 1 cup
Sambar powder- 2 tbsp
Poppy seeds- 1 tsp (Soak the poppy seeds in warm water for 10 minutes before grinding)
Cinnamon- 2"
Cloves- 3
Star anise- 2
Fennel seeds- 1 tbsp
Tamarind paste- 1 tsp
Salt- as needed
Grind everything together into a thick paste with 1/2 cup of water.

For tempering
Oil- 2tbsp
Bay leaves- 1
Mustard seeds- 1tsp
Curry leaves- few

Method

1. Cut the eggplants into four, leaving the bottom intact.
2. Stuff  some of the ground mixture into the eggplants and set aside the remaining paste. 
3. In a pan, heat oil and do the tempering. 
4. Add the stuffed eggplants and saute for few minutes until the outer skin of the veggie turns soft.
5. Pour the remaining ground mixture and mix well. Cover the pan with a lid and cook for 7-8 minutes in medium flame.
6. Mix the gravy carefully once during cooking. The eggplants breaks easily and the gravy may also splutter a lot.
7. Garnish with coriander leaves and serve with rice.

Avial

Ingredients
Carrots- 2 sliced lengthwise into matchsticks
Beans- 5 cut lengthwise
Ash gourd- 2 cups
Drumsticks- 2 cut lengthwise
Green Mangoes- 1 cup
Yogurt- 1/2 cup
Coconut oil- 2 tbsp(optional)

To grind
Coconut- 1/2 cup shredded
Green chili- 3
Cumin seeds- 1tsp
Grind with 1/4 cup of water in a blender and set aside

For tempering
Oil- 1tbsp
Mustard seeds- 1tsp
Cumin seeds- 1tsp
Curry leaves- few
Asafoetida- a pinch

Method

1. In a pan heat oil and do the tempering.Add carrots, beans and drumsticks and saute till soft.
2. Add the rest of the veggies and sprinkle with salt. Cover the pan with a lid and cook for 5 minutes.
3. Add the ground paste and cook for 10 minutes. Add water if needed. When the veggies are cooked completely, add the yogurt and mix well. Cook for 2 minutes and remove from heat.
4. Sprinkle the coconut oil and serve warm with adai.

Mushroom- Peas gravy

Ingredients
White Mushrooms- 3 cups sliced
Green peas- 1 cup cooked
Onion- 1 large diced 
Tomato- 2 large pureed
Ginger garlic paste- 1tsp
Turmeric powder- 1/2 tsp
Red chili powder- 1tsp
Coriander powder- 1tsp
Cumin powder- 1/2tsp
Yogurt- 1/2 cup beaten

For tempering
Oil- 2tbsp
Mustard seeds- 1/4 tsp
Cumin seeds- 1/2tsp


Method

1. In a pan, heat oil and do the tempering. Fry onions and ginger garlic paste for few minutes.Add mushrooms and saute till the veggies are soft.
2. Add tomato puree,all the powders and salt. Cover with a lid and cook until oil separates from the onion mixture. Pour water according to desired consistency and cook for 12-15 minutes or until gravy thickens.
3. When the gravy is done, add yogurt* and mix well. Cook for 5 more minutes and remove from heat.
4. Serve hot with cumin rice or rotis.

*Do not cook for longer time after adding yogurt. Cream can be used instead of yogurt for a richer taste.

Rajma Curry

Ingredients
Rajma- 2 cups cooked
Onions- 1 large chopped
Tomatoes- 2 large chopped
Green chilies- 2 sliced lengthwise
Paprika- 2 tsp
Coriander powder- 1tsp
Cumin powder- 1tsp
Salt- as needed
Coriander leaves- to garnish

For tempering
Oil- 3tbsp
Bay leaves- 2
Cinnamon- 1"
Cloves- 4

Method

1. In a pan, heat oil and add the tempering ingredients. Fry for 2 minutes  and add onions,ginger garlic paste and green chilies.Cook till onions are soft.
2. Add tomatoes and the spice powders and mix well. Cook  till  the oil separates from the onion mixture and add rajma aong with one cup of water.
3. Cover the pan with a lid and let it cook for 10- 12 minutes.Remove from heat and garnish with coriander leaves.
4. Serve hot with rice.

Creamy Rajma gravy

Ingredients
Red kidney beans- 1(14.5oz) can
Onion- 1 large diced
Tomato- 2 large diced
Red chili powder- 1tsp
Coriander powder- 1.5 tsp
Cumin powder- 1/2 tsp
Garam masala powder- 1tsp
Light cream- 1/2 cup

Method

1. Drain and rinse the red kidney beans and set it aside.
2. In a skillet, heat 1tbsp of oil and saute the onion and tomatoes. When the veggies are soft, add the powders except garam masala and salt.
3. Cook for 7-10 minutes and remove from heat. Grind the onion mixture in a blender into a thick paste.
4. In a pan, heat 1tbsp of butter and add the ground paste. Add water according to desired consistency and boil for 10 minutes.Add the beans and boil for 5 more minutes and remove from heat.
5. Add cream and mix well. Serve hot with rotis or basmati rice.
6. 
   

Chili curry

Ingredients
Anaheim Chilies- 6( long mild green chili)
Onion- 1 large chopped finely
Turmeric powder- 1/4tsp
Tamarind paste- 1tsp
Salt- as needed


For grinding
Peanuts- 1/4 cup roasted
White sesame seeds- 3tbsp
Dry coconut powder- 2tbsp
Dried red chili- 4
Coriander seeds- 1tbsp
Cumin seeds- 1tsp
Cinnamon- 1"
Cloves- 2


Method

1. Fry the chilies in 1tbsp of oil until soft. Drain in a paper towel and set it aside.
2. In 1 tbsp of oil , fry the ingredients listed for grinding(add the coconut powder in the end so as not to burn it). Grind  with 1/2 cup of water and the tamarind paste.
3. In a pan, heat oil and splutter mustard and cumin seeds. Add curry leaves.
4. Add the ground paste to the pan and fry well. Add water according to desired consistency and bring to a boil. Add the fried chilies and cook for 10 more minutes.
5. Remove from heat and serve warm with zeera rice or rotis.

Bhaingan bharta

Ingredients
Eggplant- 1 large
Green peas- 1 cup
Onion- 1 large chopped
Tomato- 1 large chopped
Tomato paste- 1tbsp
Green chili- 3
Ginger garlic paste- 1tbsp
Turmeric powder- 1/4tsp
Red chili powder- 1tsp
Coriander powder- 1tbsp
Cumin powder- 1/2 tsp
Garam masala- 1tsp
Lemon juice- 1tsp
Coriander leaves- to garnish


For tempering
Oil- 2tbsp
Mustard seeds- 1/4tsp
Cumin seeds- 1/2 tsp


Method
To cook eggplant on the stove top

1. Spray or brush oil on the eggplant. In a stove top, roast the eggplant  by directly placing it on flame.
2. When the eggplant becomes soft and the top skin is charred, turn and place on the other side.
3. Put the charred eggplant in a bowl and cover with a lid. This will sweat the eggplant and it will be easy to peel the skin. Leave the eggplant aside for 10 minutes.
4. In a large pan, heat oil and do the tempering,. Add onion and green chili and saute till soft. Add the ginger garlic paste, turmeric powder,tomatoes and tomato paste.
5. Add salt and all the powders except garam masala and mix well. Cover the pan with a lid and cook for 5 minutes in  low heat.
6. Now remove the skin from the eggplant and mash it well. Add it to the pan and cook till the gravy is according to desired consistency. 

Serve hot with rotis or rice.

To cook eggplant in the oven
Preheat oven to 350 F. Spray or brush oil on the eggplant and place it in a foil lined baking sheet. Bake for 20 minutes or until the top skin is soft. Turn to the other side and bake for an additional 20 minutes. When the eggplant is soft, remove from oven and cover with the foil and set aside for 15 minutes.

Channa masala

Ingredients
Chickpeas- 1 (14.5oz) can
Ginger garlic paste- 1tbsp
Onion- 1 large chopped finely
Tomato sauce- 1 (8oz) can
Tomato paste- 1tbsp
Green chili- 2 slit lengthwise
Chili powder- 1tsp
Coriander powder- 1 1/2tsp
Cumin powder- 1/2 tsp
Garam masala- 1/2 tsp
Lemon juice- 2tsp
Water- 1 cup
Coriander leaves to garnish.

For tempering
Butter- 1tbsp
Oil- 1tbsp
Cinnamon- 1"
Cloves- 2
Bay leaves- 2

Method

1. In a sauce pan, add butter and oil. When the butter is melted, add the tempering ingredients and saute for 2 minutes.
2. Add onion, ginger garlic paste and green chili. Saute till the onions are soft.
3. Add the chickpeas, tomato sauce, tomato paste, water and the spice powders except garam masala.
4. Cover with a lid and cook for 10 minutes or until the gravy is thick. Sprinkle the garam masala and mix well.
5. Add the lemon juice and cook for 5 more minutes.
6. Remove from heat and sprinkle with coriander leaves.

Serve hot with rotis.

Cauliflower- Lima beans gravy

Ingredients
Cauliflower- 1 cup
Lima beans- 2 cups
Onion- 1 
Tomato- 1
Turmeric powder- 1/4 tsp
Garam masala- 1tsp
Ginger garlic paste- 1/2tsp
Green chillies- 4
Coconut milk- 1/2 cup ( if using light coconut milk, use 1 cup)
Water- as needed
Coriander leaves- to garnish

For tempering
Cinnamon- 1"
Cloves- 2
Curry leaves- few

Method

1. In a pan,heat oil and saute the cinnamon and cloves. Add curry leaves.
2. Add onion, g.chilli and tomato. Saute until soft.
3. Add g.g paste and turmeric powder. Fry until the mixture is well blended.
4. Add the cauliflower and lima beans. Fry for few more minutes.
5. Pour the coconut milk. Add water after adding the coconut milk, so the water can be adjusted according to the desired consistency.
6. Boil till the vegetables are cooked.
7. Add the garam masala and remove from heat.
8. Garnish with coriander leaves.

This gravy  goes well with rice than chapatis.

Capsicum curry

Ingredients
Capsicum- 3 cups or 2 medium diced
Onion- 1 large chopped fine
Tomato- 1 medium chopped fine
Salt- as per taste
Tamarind paste- 1 tsp
Coriander leaves- to garnish

To grind
Cinnamon- 1 1/2"
Cloves- 3
Cumin- 1tbsp
Dried red chilli- 3
Coriander seeds- 1 tbsp
Roasted peanuts- 2 tbsp
Roasted white sesame seeds- 2 tbsp
Coconut powder- 1 tbsp
Dry roast and grind all the ingredients with tamarind and 1 cup of water.

For tempering
Oil- 4tbsp
Mustard- 1/2 tsp
Cumin seeds- 1/2 tsp
Curry leaves- few

Method

1. In a pan heat oil and splutter the tempering ingredients.
2. Add and saute the onion, capsicum and tomatoes.
3. When the vegetables are soft, add the ground paste and salt.
4. Add 1 cup of water and boil for 5-7 minutes.
5. When the gravy thickens, remove from heat.
6. Garnish with coriander leaves.

Tastes good with rice or chapatis.

Palak Paneer (spinach with Indian cheese)

Ingredients
Spinach-1 bunch /3 cups packed / 
Paneer-11/2 cups
Oil -3 tbsp
Garlic-3 cloves crushed
Onion-1
Tomato-1
Chilli Powder - 1tsp
Turmeric powder-1/4tsp
Coriander powder-1tsp
Cumin powder-1/2tsp
Cashews-3tbsp


For tempering
Mustard seeds- 1/4 tsp
Cumin seeds- 1/4 tsp


Method

1. Soak cashews in warm water for 15-20 minutes or until soft and grind into a smooth paste.
2. In a non stick pan,fry the paneer in little oil until golden brown and drain in a paper towel.
3. In the same pan, saute the onion, garlic and tomato.
4. When the onion is soft, add the spinach and powders.
5. Add 1/2 cup of water (avoid using  water if frozen spinach is used).Close the lid and cook till spinach is soft. 
6. Transfer the spinach mixture into a blender and grind  it into a thick gravy. 
7. In the same pan, add the remaining 1 tbsp of oil and splutter mustard and cumin.
8. Pour the spinach gravy and cashew paste and bring it to a boil.
9. Add fried paneer and cook for 2 minutes.( If boiled for longer time, the paneer can become chewy).
10. Serve with rotis or cumin rice.

Variation- 1/2 cup of cream or half and half can be used instead of cashew paste.

Tomato gravy

Ingredients
Onion- 1
Tomato-2
Green chillies- 2
Chilli powder- 1 tsp
Coriander powder- 1tsp
Garam masala powder- 1 tsp
Salt- 3/4 tsp
Coriander leaves- to garnish

For tempering
Cinnamon- 1" stick
Cloves- 2
Fennel seeds- 1tsp
Curry leaves - few

To grind
 Grated coconut-1/4 cup

Method

1. Chop onion and tomatoes into small pieces.
2. Slit green chilli lengthwise.
3. Grind the coconut with 1 cup of water into thick paste.
4. In a pan heat oil and temper the  listed ingredients.
5. Add onion, green chilli and tomatoes and saute for 5 minutes.
6. Add all the powders  except garam masala and cook till the vegetable mixture is soft.
7. Add the ground coconut and cook for 10 minutes.
8. Sprinkle garam masala  and coriander leaves.

Serve hot with idlis or chapatis. 

Beetroot curry

Beetroot Gravy

Ingredients
Beetroot- 2 medium size
Turmeric powder
Salt- as per taste


For Tempering
Mustard seeds- 1/4 tsp
Split Urad dhal-1/2 tsp
Curry leaves-5-6


To grind
Coconut- 3tbsp grated
Fried gram dhal-2tbsp
Cinnamon- 1/2''
Cloves-2
Fennel seeds -1tsp
Green chilli-4
garlic-2 cloves
Onion-1 small size


Method

1. Cut beets into bite size pieces.
2.  In a pan splutter mustard ,curry leaves and split urad dhal.
3.  Add beets to the pan and sprinkle with salt and turmeric powder.Cook for 10 minutes until the vegetable is half cooked.
4. Add the ground mixture and cook for another 5-7 minutes.
5. Remove from heat and serve it with rice or chapatis.

Can  be used as a stuffing for bread sandwich.