Beetroot Curry

Beetroot Curry

Ingredients:

  • Beetroot, shredded or chopped into very small chunks ~ 2
  • Green chillies, slit lengthwise ~ to taste
  • Mustard ~ 1 tsp.
  • Channa dal, Urud dal ~ 1 tsp. each
  • Olive oil ~ 1 Tbsp.
  • Salt ~ to taste

Steps:

  • In a skillet, add the oil and once hot, add the mustard seeds and let it crackle.
  • To this add the dals and green chillies, and saute until the dals turn light brown in color.
  • Now mix in the beetroot and salt, cover and cook on low heat until done. Sprinkle some water if the beetroot gets too dry before it gets cooked.

Eggplant Curry

Eggplant Curry

Ingredients:

  • American eggplant, washed and chopped into cubes ~ 1 (can be substituted with any eggplant of choice)
  • Sambhar Powder, Salt ~ to taste
  • Jeera seeds ~ 1 tsp.
  • Oil ~ 2 Tbsp.

Steps:

  • Add oil to a non-stick skillet, and once hot, add in the jeera seeds and let it sizzle.
  • Add the eggplant, sambhar powder and salt, mix it well, and cover and cook (on low) until the eggplant is cooked.

Notes:

  • A couple of sprigs of chopped cilantro can be added at the end for an added taste.

 

 

 

Kothavarangai / Cluster Beans Curry

Kothavarangai Curry | Cluster Beans Curry | Kothavarangai Varuval

Ingredients:

  • Cluster Beans, cut into 2 inch strips ~ 2 cups
  • Onion, chopped fine ~ 1
  • Red chillies ~ 3
  • Urud dal, Channa dal ~ 1 Tbsp. each
  • Mustard seeds ~ 1 tsp.
  • Salt ~ to taste
  • Oil ~ 2 Tbsp.

Steps:

  • In a skillet, add the oil and once hot add the mustard seeds.
  • Once the mustard seeds start popping, add the dals and fry until light brown.
  • Add the red chillies, and immediately add the onions and saute until translucent.
  • Now add the cluster beans and salt and give it a nice stir.
  • Sprinkle some water, lower the heat to low, cover and cook until the beans are cooked.

Potato Fry

Potato Fry

Ingredients:

  • Potatoes, washed and peeled  ~ 2
  • Sambhar powder, salt ~ to taste
  • Oil ~ 2 Tbsp.

Steps:

  • Chop the potatoes into small cubes.
  • In a skillet, add oil and once hot, add the potato pieces, sambhar powder and salt and give it a nice mix.
  • Keep the flame low, cover and cook until the potatoes are done.
  • Remove the cover, raise the flame, and let it roast for another couple of minutes.

 

Cauliflower Curry

Cauliflower Curry

Ingredients:

  • Cauliflower ~ 1
  • Onion, chopped fine ~ 1
  • Ginger-garlic paste ~ 1 Tbsp.
  • Tomato paste ~ 3 Tbsp.
  • Sambhar powder, salt ~ to taste
  • Turmeric ~ a pinch
  • Jeera ~ 1 Tbsp.
  • Cilantro ~ for garnish

Steps:

  • Separate the cauliflower florets and microwave (place the florets in a microwave container with water just enough to cover the florets, add some salt and turmeric, cover and cook for about 6 minutes) them until done.
  • In a skillet, add oil and once hot, add the jeera seeds. Once they crackle, add the chopped onions and saute till done.
  • Add the ginger-garlic paste and saute for a couple of minutes until the raw smell disappears.
  • Now add in the tomato paste, sambhar powder, salt and mix well, for about a minute or so.
  • Add in the cooked cauliflower (drain any excess water), mix well and let it heat up for a couple more minutes.
  • Turn off the stove and garnish with chopped cilantro.

Broccoli Curry

Broccoli Curry

Ingredients:

  • Broccoli, either fresh or frozen, chopped ~ about 2 cups
  • Ginger-Garlic paste ~ 2 Tbsp.
  • Jeera ~ 1tsp.
  • Sambhar powder ~ to taste
  • Cilantro ~ for garnish

Steps:

  • Add some oil in a pan and add jeera seeds to it, once it’s hot.
  • Add broccoli florets, ginger-garlic paste, sambhar powder and salt and  mix well. Add some water to it, place a lid and cook covered until done.
  • Add chopped cilantro for garnishing.

Write to me at:

chennaispiceblog@gmail.com

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