In this green eggplant (brinjal/baingan) and onion sabzi, the long and slender green eggplant is combined with the heat of green chilies, the earthiness of coriander and the sweetness of browned onions.
Vegetables
Quick Carrot Radish Curry
Carrot radish curry that comes together in a matter of minutes. The veggies are roughly chopped and pre-cooked before being given an express sauté in spiced mustard oil.
Methi Gobhi: Fresh Fenugreek and Cauliflower Curry
Fenugreek leaves are in season. Homemade meals sparkle green with a fenugreek dish on the menu every day: methi parathas with imli chutney for Sunday brunch, methi chhole with jeera rice for the Monday lunchbox.
Make hay while the sun shines, they say. I make recipe replacements of kasoori methi (dried fenugreek) with fresh fenugreek while the greens are in lush supply. This is one such recipe: methi gobhi, a variant of gobhi kasoori methi (cauliflower with dried fenugreek) that uses fresh fenugreek instead of dry.
Beetroot Paratha: Red Flatbread!
I know some who will not touch beetroot come what may. And so if you must feed them this fantastic food, you have to innovate. Hide it in ways that tame its taste. I present to you the gloriously colorful beetroot paratha, which has many a hater turn into a beetroot buff.
Tomato Pickle in Mustard Oil and Vinegar
This sharp and tangy tomato pickle works beautifully as a dip for stuffed parathas.
Sabziwale Rajma: Kidney Bean and Vegetable Curry
Inspired by the minestrone, sabziwale rajma combines a host of flavors, colors and nutrients to give you a tasty filling meal.
Spinach in Spiced Coconut Milk
Spinach and coconut milk are partners made in heaven – the creaminess of coconut plays off the mild bitterness of spinach beautifully. With a bowl of plain rice on the side, spinach in spiced coconut milk makes for an immensely satisfying meal.