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April 13, 2006
V for vegetarian
Sour brinjal
Ingredients
1 tsp red chilli, roughly chopped
1 onion, sliced
1/2 tsp mustard seeds
1/2 tsp coriander seeds
1/2 cup tamarind juice
2 large brinjals
2 tsp cumin seeds
2 tomatoes, pureed
A pinch of turmeric powder
Salt to taste
Oil as required
Method
Cut the brinjal in round pieces. Heat oil in a pan and fry mustard seeds, cumin seeds and coriander seeds. Add brinjal and onions to it and stir fry. Add the remaining ingredients. Mix well and serve.
Spicy gourd
Ingredients
1 tsp red chilli powder
1 tsp coriander seeds, roughly chopped
1 tsp garlic paste
1 tsp cumin seeds
1/4 tsp turmeric powder
1/4 cup tamarind juice
2 onions, sliced
500 grams gourd (karelas)
Salt to taste
Method
Peel and slice the gourd. Sprinkle salt and put aside for an hour. Wash the vegetable with water. If you want to remove its bitterness boil in water for five minutes and drain. Heat oil in a pan, fry onions, garlic paste and cumin seeds. Add the other ingredients along with the gourd. Cover the pan and cook till tender.
Roasted okra
Ingredients
1 tsp red chilli powder
1 tsp garlic paste
1/2 cup oil
1/2 tsp turmeric powder
2 potatoes, optional
100 gms curd
250 gms okra (ladyfinger)
Salt to taste
Method
Wash and dry the okra. Cut into round pieces. Heat oil and fry the okra with potatoes for 10–12 minutes. Mix all the spices in the curd. Add the paste to the vegetables and mix well.
Stuffed capsicum
Ingredients
1 tbsp tomato puree
1 tsp red chilli powder
1 tsp coriander powder
1 tsp ginger/garlic paste
1/4 tsp turmeric powder
2 onions, chopped
4 green chillies, chopped
250 gms capsicum
250 gms minced meat
Salt to taste
Oil as required
Cumin seeds, roughly chopped
Method
Heat oil in a pan, add meat and stir for two minutes. Add all the ingredients and stir till oil separates from the gravy. Cut the capsicum from top in such a way that its upper part can be used as its lid.
Remove the pulp from inside and stuff the capsicum with minced meat. Cover it with the lid and tie a thread from top to bottom to secure the filling.
Heat oil in a pan and put the capsicum one by one in it. Cover the pan with a lid. Cook for five to 10 minutes and serve.
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