Vegetables Recipes | Page 30 of 38

Upma with Moong Sprouts

From my mom’s kitchen, a wholesome upma fortified with beans, carrots, sprouted moong and amla. My only contribution has been in clicking pictures and wolfing it down for breakfast.

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This happens often with me – I make rajma masala ((red kidney beans curry), there is plenty left over after a filling meal and then I don’t feel like doing a repeat for the next meal. What is the best way to finish off the remaining rajma masala? My vote goes to making these super-tasty rajma parathas, packed with the flavors of the rich tomato-garam masala gravy.

A party favorite also considerate to the weight-watchers – what more could one ask for? This recipe for gobi masala (cauliflower cooked in an onion-based gravy) with minimal oil is a sure hit with the dieter as well as the epicure.

Okra with Ginger, Coriander, Sesame Seeds and Olive Oil

I was planning to make Sailu’s bhindi sambhariya for dinner when to my dismay, I found that my okra wasn’t the right fit for it – too large, not tender enough. So instead I cut the okra into vertical strips and cooked it with a sort of Indo-western spice mix. The result was an unexpected delight – nutty and fresh, delicate and sharp.

This is a simple, no-spice dry vegetable dish that I like to carry as packed lunch to work or on a journey. No spill, no stain. Easy on the intestines. Nutritious. And tastes great – if you are a bitter gourd hater, this is the best bet to bring you over to the other camp.

Tomato Ginger Chutney with Roasted Peanuts

A chunky, nutty tomato ginger chutney with a sprinkling of roasted peanuts. Like the sound of it?

Of all the types of dals, split toor dal (also called arhar dal) is the one I cook most often. I don’t always put a tadka with it, sometimes just plain boiled dal with salt and a few drops of lime juice tastes great when the rest of the dishes on my place are spicy. On other "tadka" days, tomato toor dal is one of my most-loved ways of having toor dal.

Upma with Moong Sprouts

Spicy Rajma Parathas

Gobi Masala: Cauliflower in Onion Gravy

Okra with Ginger, Coriander, Sesame Seeds and Olive Oil

Bitter Gourd, Potato and Onion Sabzi

Tomato Ginger Chutney with Roasted Peanuts

Tomato Toor Dal