Category: 4. Vegetables Recipes

Ingredients:

For Cashew Paste

• 12 cashews
• 3 tablespoons water, for grinding cashews

For Onion Paste

• 180 grams onions or 2 large onions or 1.3 cups roughly chopped onions
• 1 green chilli
• 5 grams garlic or 3 to 4 medium size garlic cloves or 1/2 tablespoon roughly chopped garlic
• 5 grams ginger or 1 inch ginger or 1/2 tablespoon roughly chopped ginger

For Tomato Puree

• 125 grams tomatoes or 1 large tomato or 1 cup tightly packed chopped tomatoes

For Making Vegetable Kofta

• 70 grams carrot or 1 small to medium carrot
• 85 grams capsicum or 1 medium sized capsicum (bell pepper)
• 75 grams potato or 1 small to medium potato
• 115 grams cauliflower or 1.25 cups chopped cauliflower florets
• 1/3 cup green peas
• ¼ cup grated processed cheese – (optional)
• ¼ teaspoon kashmiri red chili powder
• ¼ teaspoon Coriander Powder
• ¼ teaspoon Garam Masala Powder
• ¼ teaspoon black pepper powder
• ½ cup besan or add as required
• salt as required
• oil for deep frying, as required

Ingredients For Vegetable Kofta Curry

• 3 tablespoons oil or ghee
• 1 tej patta (indian bay leaf)
• 1 inch cinnamon (dalchini)
• 2 green cardamoms
• 1 black cardamom
• 2 single strands of mace (javitri)
• ¼ teaspoon turmeric powder
• ½ teaspoon kashmiri red chilli powder or 1/4 teaspoon regular red chili powder
• 3 tablespoons Curd (yogurt)
• 1.5 cups water or add as required
• ¼ teaspoon Garam Masala Powder
• ¼ teaspoon crushed kasuri methi (dry fenugreek leaves)
• 2 tablespoons low fat cream – 25% to 35% fat
• 1 tablespoon chopped coriander leaves (dhania patta)
• salt as required

Garnish

• some chopped coriander leaves
• 1 tablespoon low fat cream
• some grated cheese or paneer

Directions:

For ease of understanding I have divided this post into 3 main steps:

• Step 1 – making veggie kofta mixture
• Step 2 – frying vegetable kofta
• Step 3 – making vegetable kofta curry

Lets start with step 1 – making veggie kofta mixture

1. Firstly either grate or mince veggies in a food processor or a food chopper or with a grater. You will need 1 small to medium carrot, 1 medium-sized capsicum (bell pepper), 1 small to medium potato, 1.25 cups chopped cauliflower florets and ⅓ cup green peas.

2. Make a coarse mince of the veggies. I have used raw green peas and minced it along with the other veggies. If you do not have a food processor or food chopper, then boil or steam peas, potatoes, carrots and cauliflower separately. Drain of all the water. Then mash very well and add to finely chopped capsicum.

3. Take the veggie mixture in a bowl.

4. Add ¼ cup grated cheese or paneer. You can use cheddar cheese or processed cheese. You can also skip adding cheese or paneer.

5. Then add ¼ teaspoon Kashmiri red chili powder, ¼ teaspoon coriander powder, ¼ teaspoon garam masala powder and ¼ teaspoon black pepper powder.

6. Next add ½ cup besan (gram flour) and salt as per taste.

7. Mix very well. If the mixture appears too light and watery, then add some more besan. Check the taste and add more spices and salt if required.

8. Make small to medium sized balls from this veggie mixture. If you are not able to shape into balls, then add some water and make a pakora batter consistency. Then fry like the way pakoras are fried.

Frying veggie kofta

9. Heat oil for deep frying in a pan. Add a small tiny piece of the veggie ball and see if it breaks in oil or not. If it breaks or bursts in oil, then add more besan. The amount of besan to be added depends on the moisture content in the veggies. If using vegetables with high water content like bottle gourd (lauki), cabbage, zucchini or pumpkin etc, then add some salt in the grated veggies. Mix very well and keep aside for 15 to 20 minutes. Then squeeze the excess water. Keep this water and add later to the gravy.

10. If the veggie ball does not break, then you can easily start frying them. Keep the flame to medium and gently slid the veggie kofta balls in the hot oil.

11. Add as much depending on the size and capacity of the kadai or pan. Do not overcrowd.

12. Turn only when one side is golden or else the vegetable kofta can break.

13. Turn over a couple of times for even frying. Fry till they are crisp and golden.

14 Remove with a slotted spoon and place them on kitchen paper towels.

15. Prepare all vegetable kofta this way and keep aside.

Making vegetable kofta curry

1. In a food processor or chopper or blender/grinder jar, take 12 cashews.

2. Add 3 tablespoons water and grind to a smooth paste. You can soak cashews for 20 minutes in hot water also before blending. Alternatively, you can even make a fine cashew powder instead of paste. Remove cashew paste and keep aside.

3. In the same processor or chopper or grinder, take 1.3 cups roughly chopped onions, 1 green chilli, ½ tablespoon roughly chopped garlic and ½ tablespoon roughly chopped ginger.

4. Without adding any water, grind to a semi fine or a smooth paste. Keep aside.

5. In the same processor or chopper or grinder, take 1 cup tightly packed chopped tomatoes.

6. Without adding any water, grind to a semi fine or a smooth puree. Remove and keep aside.

7. Heat 3 tablespoons oil or ghee in a pan or thick bottomed kadai. Add 1 tej patta, 1 inch cinnamon, 2 green cardamoms, 1 black cardamom and 2 single strands of mace. Sauté for a few seconds till the spices splutter.

8. Then add the onion paste.

9. Mix and begin to sauté the onion paste on a low to medium flame stirring often.

10. Sautéing onion paste takes a lot of time, so add a pinch of salt to quicken the cooking process.

11. Sauté till the onion paste turns golden.

12. Then add the tomato puree.

13. Mix very well.

14. Next add the cashew paste.

15. Mix again and sauté this masala for 2 to 3 minutes on a low to medium flame stirring often.

16. Then add ¼ teaspoon turmeric powder and ½ teaspoon Kashmiri red chilli powder or ¼ teaspoon regular red chili powder. Mix very well.

17. Keep the flame to a low and then add 3 tablespoons fresh curd or yogurt.

18. Stir briskly and quickly while you are adding the fresh curd. Mix very well.

19. Now sauté this masala, till you see oil or ghee releasing from the sides. The whole masala will reduce and you can easily see oil releasing from the masala.

20. Now add 1.5 cups water or add as required. For a thicker gravy, you can add 1 to 1.25 cups water. If serving vegetable kofta gravy with chapatis or rotis, then keep the gravy slightly thick. If serving mix veg kofta gravy with rice, then keep the gravy slightly thin or with medium consistency.

21. Season with salt.

22. Bring the curry to a simmer on low to medium flame for 6 to 7 minutes. Once the curry is done, it will be reduced slightly and you will see specks of oil floating on top.

23. Add ¼ teaspoon garam masala powder, ¼ teaspoon kasuri methi (crushed) and 2 tablespoons low fat cream. Mix very well. Cream is optional and can be skipped.

24. Switch off the flame and add 1 tablespoon chopped coriander leaves. Mix again. Do not add veggie kofta in the hot curry or gravy as they break.

25. Now take the curry in a serving bowl or dish.

26. Place the veggie kofta on the curry. Garnish with some chopped coriander leaves, grated cheese and cream. Serve mix vegetable kofta curry with chapatis, naan or jeera rice or plain paratha.

Ingredients

• 250 grams arbi (colocasia roots or seppankizhangu) – boiled and peeled
• ½ teaspoon mustard seeds
• 1 sprig curry leaves
• 1 or 2 dry red chilies
• ¼ teaspoon turmeric powder
• ½ teaspoon red chili powder
• ½ teaspoon sambar powder
• 1 pinch asafoetida (hing)
• 1 tablespoon rice flour
• 2.5 tablespoon oil
• 1 tablespoon chopped coriander leaves – optional
• salt as required

Directions:

1. First rinse 250 grams arbi/colocasia roots very well in running water. Then drain and steam them in a pressure cooker or electric cooker or a steamer till they are softened. The taro roots should be cooked completely, buy not mushy. If cooking in a pressure cooker, then cook for 2 to 3 whistles. To check doneness, a knife should easily slid in the taro roots.

2. peel them once they become warm.

3. Slice them into rounds.

4. Heat 2.5 tbsp oil in a frying pan. Lower the flame. Add 1 tsp mustard seeds and crackle them.

5. Then add 1 to 2 broken dry red chilies, 7 to 8 curry leaves and a generous pinch of asafoetida. stir and saute for half a minute or till the chilies change color.

6. add the sliced arbi.

7. Stir very well.

8. Sprinkle ¼ tsp turmeric powder, ½ tsp red chili powder and ½ tsp sambar powder. If you don’t have sambar powder, then add ¼ tsp coriander powder and ¼ tsp garam masala powder.

9. Add 1 tbsp rice flour. If you don’t have rice flour, then skip it.

10. Stir again very well so that the spice powders and rice flour are evenly mixed.

11. Add salt as required.

12. Stir again and on a low flame, roast the arbi roots till they get start getting crisp and golden. Turn over and roast the other side too.

13. Here the colocasia roots are done. I cooked for about 10 minutes on a low flame, turning each arbi slice at intervals for even roasting and browning.

14. This step is optional and only if you like coriander leaves. Sprinkle 1 tbsp chopped coriander leaves and stir. If you like a little tang, then add 1 tsp lime juice or dry mango powder and stir well.

15. Serve arbi roast with sambar-rice, rasam-rice or dal-rice.

Ingredients:

For Spinach Puree

• 3 cups roughly chopped spinach (palak) or 1 cup spinach puree
• 1 to 3 green chilies – chopped
• 1 inch ginger – chopped
• 3 to 4 garlic cloves – chopped

Other Ingredients For Spinach Rice

• 1 cup basmati rice or any fragrant or regular rice variety
• 2 tablespoon oil – any neutral flavor oil
• 1 tej patta or Indian bay leaf
• 3 to 4 cloves
• 1 inch cinnamon
• 2 green cardamoms
• 1 mace strand – thin single mace strand and not the whole mace
• 1 small star anise – optional
• 1 teaspoon cumin seeds
• 50 grams onion or 1 medium onion thinly sliced or ⅓ cup sliced onions
• 2 to 3 drops of lemon juice – optional
• 1 to 1.25 cups water
• salt as required

Directions:

1. Rinse 1 cup of basmati rice till the water runs clear of starch. Then soak the rice grains in enough water for 20 to 30 minutes. Later drain the water and keep the soaked rice aside.

Making Spinach Puree

2. While the rice is soaking, rinse the spinach leaves very well in water a few times. Then drain all the water and roughly chop them. You will need 3 cups of roughly chopped spinach.

3. Now add the spinach leaves into a blender or grinder jar. Add 1 to 3 green chilies, 1 inch ginger and 3 to 4 garlic cloves (all roughly chopped). Add green chilies as per your requirements.

Note that 1 green chili makes this spinach rice bland while 2 to 3 makes it moderately spicy.

4. Blend to a smooth puree. Cover and set aside.

Making Palak Rice

5. In a pressure cooker, heat 2 tablespoons of any neutral-flavored oil. Lower the heat and add the following spices and saute them till they splutter. Make sure not to burn the spices. 

• 1 tej patta or Indian bay leaf
• 3 to 4 cloves
• 1 inch cinnamon
• 2 green cardamoms
• 1 single mace strand
• 1 small star anise – optional
• 1 teaspoon of cumin seeds

6. Add 1/3 cup of thinly sliced onions.

7. Stir and saute the onions on a medium low to medium heat till light golden or golden. Stir often so that the onions cook evenly.

8. Add the prepared spinach puree.

9. Stir and saute for 4 to 5 minutes.

10. Add the soaked rice.

11. Stir and gently mix the rice very well.

12. Add salt as required.

13. Add water: 1 cup of water gives an al dente rice. For softer textured rice, add 1.25 cups of water. I added 1.25 cups of water.

14. Mix very well. At this step you may add a few drops of lemon juice. Check the taste of broth and add more salt if needed. The broth should have a slightly salty taste.

15. Cover and pressure cook for 8 to 9 minutes or 2 to 3 whistles on a medium to medium-high heat. Wait for the pressure to drop in the cooker on its own, then remove the lid and gently fluff the rice.

16. Serve palak rice hot or warm with a side salad or mango pickle or lemon pickle or raita of your choice. I prefer to serve with raita varieties like cucumber raita, onion tomato raita and boondi raita.

You may also garnish with chopped coriander or mint leaves. Pan-fried paneer or tofu cubes also pairs very well with the dish. So you can consider pan-frying these and placing them on the rice as a garnish.

Ingredients:

• 10 to 12 baby potatoes or 3 medium sized potatoes (aloo)
• 3/4 cup fresh or frozen peas (matar)
• 1 teaspoon cumin seeds
• ½ teaspoon red chili powder or add as required
• 1 teaspoon Coriander Powder
• 1 teaspoon cumin powder
• 1 teaspoon dry mango powder (amchur)
• 1 teaspoon chaat masala powder
• ½ teaspoon Garam Masala Powder
• 1 green chili , chopped, can also add 2 green chilies
• 1 inch ginger , chopped
• 2 tablespoons oil
• rock salt (edible and food grade) or black salt or salt as required

Directions:

1: Heat oil in a pan. Splutter cumin seeds. Now add chopped baby potatoes and peas.

2: Mix well.

3: Saute for some 7-8 minutes. Add chopped green chilies and ginger.

4: stir for a minute.

5: Now add red chili powder, coriander powder and cumin powder. Stir for a minute.

6: Add about ⅓ to ⅔ cup of water.

7: Cover the pan tightly and let the baby potatoes and peas simmer for about 20 to 25 minutes. In between do check and if the water dries up, then add some more water. Once the veggies are cooked and the mixture is totally dry, then add salt, garam masala powder and dry mango powder (amchur powder).

8: Stir and lastly add some chaat masala powder.

9:  Garnish the sabji with coriander leaves. Serve dry aloo matar sabzi hot or warm with phulka, puri or even bread. It can also be served as a side dish with dal-rice combo or kadhi chawal combo. Back home, we have it with rotis and plain curd.

Notes

1. You can also make this aloo matar ki sabji in a pressure cooker. After adding water, cover the cooker with a lid and pressure cook for 2-3 whistles till done.
2. The proportion of the spice powders can be adjusted to suit your preferences.
3. If making this dry aloo matar sabji for religious fasting or vrat then use rock salt/sendha namak and avoid adding any ingredient which you don’t use for fasting days in your family.

Ingredients

Recipe 1 – Aloo Gobi Curry (Restaurant Style)

For Cashew Paste

• 15 whole cashews
• ½ cup hot water – for soaking cashews
• 2 tablespoons water – for blending cashews

Main Ingredients

• 2 tablespoons oil – any neutral oil
• 1 tablespoons Butter
• ½ cup chopped onions or 1 medium-sized onion
• 1 to 1.25 teaspoons Ginger-Garlic Paste or 1 inch ginger and 3 to 4 medium garlic cloves crushed in a mortar-pestle
• 2 to 2.5 cups finely chopped tomatoes or 2 large tomatoes
• ¼ teaspoon turmeric powder
• ½ teaspoon kashmiri red chili powder or deghi mirch or ¼ teaspoon red chili powder or cayenne
• 1 teaspoon Coriander Powder
• 2.5 to 3 cups chopped cauliflower florets or 1 medium-sized cauliflower
• 2 to 2.5 cups diced potatoes or 2 medium-sized potatoes
• 2 tablespoons cream – whipping cream or heavy cream or 3 tablespoons light cream or cooking cream
• ½ teaspoon dried fenugreek leaves (kasuri methi), crushed
• ¼ to ½ teaspoon garam masala or tandoori masala powder
• 1.5 to 2 cups water or as needed
• salt as required

Whole Spices

• 1 inch cinnamon
• 1 tej patta (Indian bay leaf)
• 2 to 3 green cardamoms
• 2 to 3 cloves
• 1 black cardamom
• 1 single strand of mace

Instructions :

Preparation – Recipe 1 For Aloo Gobi Curry (Restaurant Style)

1. First soak the cashews in warm water for 30 minutes. Then drain and blend them to a smooth paste with about 2 tbsp water in a grinder or blender.
2. Rinse and peel the potatoes and then dice them. Chop the onions and tomatoes finely.
3. Rinse and chop the gobi/cauliflower into medium sized florets.
4. Heat enough water with salt for the florets to be immersed in, on stove top or in the microwave.
5. Add the rinsed florets and keep them immersed in the hot water for 15 to 20 mins. This is to to get rid of the insects or worms that might be in the cauliflower.
6. Then drain the cauliflower and rinse once again with fresh water.
7. Note that the blanching of cauliflower is an optional step. Skip this step if you use a homegrown cauliflower or if the cauliflower does not have any insects or worms.

Making Aloo Gobi Curry

1. Heat the butter and oil in a pan and add all the whole spices or whole garam masala listed above. Saute till the spices become fragrant.
2. Then add the chopped onions and saute till they become golden.
3. Add the ginger-garlic paste. Stir and saute till the raw aroma of the garlic-ginger goes away.
4. Add the chopped tomatoes and sauté till the tomatoes become soft and pulpy. This takes about 5 to 7 minutes on a low to medium flame.
5. Add the cashew paste and all the spice powders one by one – turmeric powder, red chilli powder and coriander powder.
6. Stir and saute till you see fat coming from the sides of the masala paste.
7. The masala paste will start getting together and you will clearly see the fat leaving the sides. This process takes about 8 to 10 minutes on a low to medium flame.
8. Keep stirring often so that the masala does not stick to the pan.
9. Add the cauliflower and the potatoes. Stir well. Then pour water and season with salt as required.
10. Do add water as required. Where we live, I get cauliflower which takes more time to cook. Thus I add more water. If the cauliflower takes less time to cook, then add less water.
11. Cover and cook the curry till the veggies are done but not falling apart. Stir for a few times when the veggies are simmering.
12. If the gravy (sauce) thickens too much then just add a few tablespoons of water and simmer for a couple of minutes.
13. Lastly add the garam masala powder, crushed kasuri methi and cream.
14. Stir and simmer the curry for half a minute without the lid. You can garnish with chopped coriander leaves or mint leaves if you prefer.
15. Serve the aloo gobi hot dotted with cream or butter and sprinkled with a pinch of garam masala, accompanied with rotis, naan or steamed basmati or cumin rice.

Recipe 2 – Dry Sautéed Aloo Gobi Sabzi

Ingredients:

• 4  tablespoons oil or ghee (clarified butter)
• 400 to 450  grams cauliflower  or 1 medium sized cauliflower, florets removed and rinsed
• 300 to 350  grams potatoes or 5 to 6 medium size potatoes, sliced in wedges
• 1.5 to 2 inches ginger or 4 teaspoons chopped ginger
• ½  teaspoon turmeric powder
• 1 teaspoon  kashmiri red chili powder (or deghi mirch)
• salt as required
• ½ teaspoon Garam Masala Powder
• 1 to 2 tablespoons chopped coriander leaves for garnish – optional

Preparation – Recipe 2 For Dry Aloo Gobi Sabji

Directions:

1. First rinse 1 medium sized cauliflower in fresh water for a couple of times. Chop into medium-sized florets.
2. Boil water to which some salt has been added and take it a bowl or pan. Add the cauliflower florets.
3. Cover the bowl and blanch them in the hot water. I usually get cauliflower, which takes lot of time to cook. So I blanch the florets for 15 to 20 minutes. But you can blanch for a few minutes to 5 minutes.
4. After the blanching is over, drain all the water and rinse the florets once more if you prefer.
5. The step of blanching is optional and is only done if there are insects or worms in the cauliflower.
6. Meanwhile slice the potatoes in wedges.

Sautéing Potatoes

1. In a kadai or thick bottomed pan, heat oil or ghee. Lower the flame and add the aloo/potato wedges.
2. Stir the potatoes well and sauté them on a low flame or sim for 6 to 7 minutes. Stir a couple of times when sautéing them.

Sauté Cauliflower

1. Now drain the cauliflower of all the water and add them. Sauté cauliflower for 3 to 4 minutes. Continue to stir often.
2. Add chopped ginger. Stir again very well. Spice up with turmeric powder, red chili powder and salt.
3. Stir again very well, so that the spices are mixed uniformly in the sabzi and coat the veggies also evenly.

Cover And Cook

1. Cover the pan with its lid tightly. Cook the aloo gobi 18 to 20 minutes on a low heat. Timing will vary with the size, depth and quality of the pan and flame intensity.
2. In between for a couple of times, remove the lid and stir well. Cover and then again continue to cook. Do not add any water. The steam inside the pan will help in the cooking of the veggies.
3. But in case if the vegetables starts sticking on to the pan then sprinkle some water. Mix and deglaze removing the stuck ingredients from the pan. Then cover with lid and continue to cook.
4. Once the potatoes and cauliflower have cooked, softened and fork tender, sprinkle garam masala powder and mix it with the entire sabzi.
5. Serve aloo gobi ki sabji with rotis or parathas and a bowl of curd or bread. The recipe also makes for a tiffin box brunch or lunch. If you want you can garnish aloo gobi sabzi with a few coriander leaves.

Ingredients:

• 1 small pumpkin (kaddu)
• ¼ teaspoon fenugreek seeds (methi seeds)
• 1 teaspoon cumin seeds
• 1 or 2 dry red chilies (optional)
• ½ teaspoon red chili powder
• ½ teaspoon turmeric powder
• ¼ teaspoon Garam Masala Powder
• 1 teaspoon dry mango powder (amchur)
• 1 teaspoon sugar or 2 teaspoon crushed jaggery
• 2 tablespoon oil
• 3/4 cup water or 1 cup water
• a few chopped coriander leaves for garnishing (optional)
• rock salt (edible and food grade) or sendha namak (or you can use common salt if not making during religious fasting)

Instructions:

1. Wash the pumpkin. Peel and chop the pumpkin in small cubes.
2. In a pressure cooker or pan heat oil.
3. Add the fenugreek seeds and cumin seeds and fry for a minute on a low heat.
4. Now add the deseeded red chilies and fry for some 15 seconds. The addition of red chilies is optional or swap them with green chilies.
5. Add the chopped pumpkin and all the dry spice powders except garam masala and dry mango powder.
6. Add the sugar or jaggery.
7. Mix the pumpkin with the rest of the spices and sugar/jaggery. Add water and salt.
8. Cover the cooker with a lid and pressure cook for 7 to 8 minutes on medium heat.
9. If you do not have a pressure cooker then cover the pan with a lid and cook the pumpkin for some 15-20 minutes till they become soft and mushy. You can also make this dish in the Instant pot adding water as required.
10. Now mash the cooked and soft pumpkin with a spoon and add the garam masala and dry mango powder.
11. Stir the mashed pumpkin well and cook for minute or two.
12. If the sabzi still looks watery to you, then evaporate the water from the sabzi by cooking it without the lid. It it has become too thick or pasty, then add some hot water to thin the consistency a bit.
13. This kaddu ki sabzi should not be dry nor watery or runny, just in between.
14. Garnish with coriander leaves and serve kaddu ki sabzi hot with poori or roti.

Ingredients

• 1 eggplant – large purple variety known as bhartha baingan in India (aubergine or brinjal)
• ½ cup finely chopped onions or 1 medium sized onion
• 1 cup finely chopped tomatoes or 2 medium sized tomatoes
• 1 heaped teaspoon finely chopped garlic or 5 to 6 medium-sized garlic cloves
• ½ teaspoon chopped green chiles or serrano peppers or 1 green chilli
• ¼ teaspoon red chili powder or cayenne or add as required
• 2 tablespoons oil – can use mustard oil or peanut oil or sunflower oil
• 1 tablespoon chopped coriander leaves (cilantro)
• salt as required

Instructions:

Roasting Eggplant

1. Rinse the eggplant in water and then pat dry with a kitchen napkin. Cut the eggplant from its base up-to an inch away from the stem without breaking it apart.
2. Cut on four sides or directions as shown in the step-by-step guide above. The eggplant has to be whole when you place it on the stove-top.
3. Pull apart the cut sides gently and check for worms or any black spots. Discard the eggplant if you see any worms in it.
4. If the eggplant looks clean and without worms, then proceed further. Optionally you can spread a light layer of oil all over it.
5. Keep it for roasting on direct flame on the stove-top. Keep the flame to medium-low or medium.
6. Note that as the eggplant cooks some of the juices and drippings will fall which you can wipe later. I don’t recommend placing or covering the sides of the stove-top burner with aluminum foil as they can burn and be dangerous.
7. You can also grill the eggplant in the oven. But then do note that you won’t get the smoky flavor in the eggplant.
8. Secure the eggplant between tongs and keep on turning it after 2 to 3 minutes on the flame, so that it is evenly cooked.
9. Roast the eggplant till its completely cooked and tender. With a fork or knife check the doneness. The knife should slide easily in aubergine without any resistance. Remove the eggplant and immerse in a bowl of water till it cools.

Smoking Eggplant (Optional Step)

1. You can also do the dhungar technique of infusing charcoal smoky flavor in the eggplant. This is an optional step. Use natural charcoal for this method. Carefully heat a small piece of charcoal on flame with the help of tongs or by placing it in a wired metal fire-proof rack above the flame, till it becomes smoking hot and red.
2. Make small cuts on the roasted eggplant with a knife. Place the red hot charcoal in the same plate where the roasted aubergine is kept. Add a few drops of oil on the charcoal. The charcoal would begin to smoke.
3. As soon as smoke begins to release from the charcoal, cover the entire plate tightly with a large bowl. Allow the charcoal smoke to get infused for 1 to 1.5 minutes.
4. Alternatively, you can also do this dhungar method once the baingan bharta is cooked, just like the way we do for dal tadka.
5. Whether you have charcoal smoked the eggplant or not, peel the charred skin when it cools. Chop finely or you can even mash it.

Making Baingan Ka Bharta

1. In a kadai or frying pan or skillet, heat oil. Then add finely chopped onions and garlic.
2. Stirring often, sauté the onions till they soften and translucent. Don’t brown them.
3. Add chopped green chillies and chopped tomatoes. Mix well.
4. Sauté the tomatoes stirring often, till the oil starts separating from the mixture. The tomatoes should become pulpy, soft and oil should release from the masala mixture. 
5. Now add the red chili powder. Stir and mix again.
6. Add the chopped or mashed eggplant. Mix thoroughly.
7. Season with salt. Stirring often saute for some 4 to 5 minutes on low to medium-low heat.
8. Finally stir in the coriander leaves or garnish bharta with them. Serve baingan bharta with phulka, roti or chapati. It goes well even with bread, toasted or grilled bread and plain rice or jeera rice.
9. You can also pair it with any North Indian meal or mains.

Notes

1. Use the purple-colored large variety of eggplant having fewer seeds. When you hold the eggplant it should feel light. This is a sign that it has fewer seeds.
2. To get the smoky flavor in the dish roast the eggplant on stovetop and not in the oven.
3. Dhungar method is optional and increases the smokiness in the dish. But even without using the dhungar technique, the baingan bharta will still taste fabulous.
4. Recipe can be doubled or tripled. When roasting more eggplants use the different burners of your stovetop.
5. Mustard oil gives a really good taste and flavor. If you don’t like mustard oil then you can use any neutral oil. 

Ingredients

For Sautéing

• 2 tablespoons oil – sunflower oil or peanut oil or any neutral oil
• 250 grams okra (bhindi or lady finger)

Other Ingredients

• 1 tablespoon oil – sunflower oil or peanut oil or any neutral oil
• 1/3 cup finely chopped onions or 1 medium-sized onion
• 1 teaspoon Ginger-Garlic Paste or 1 inch ginger and 3 to 4 medium garlic cloves, crushed in mortar-pestle
• 1 cup finely chopped tomatoes 2 medium-sized tomatoes
• 1 teaspoon Coriander Powder (ground coriander)
• ½ teaspoon kashmiri red chili powder or ¼ teaspoon red chilli powder or cayenne pepper
• ½ teaspoon turmeric powder
• ½ teaspoon fennel powder (ground fennel – optional
• ½ teaspoon Garam Masala Powder
• ½ teaspoon amchur powder (dry mango powder) or add as required
• salt as required
• ½ teaspoon kasuri methi – crushed (dry fenugreek leaves ) – optional
• 2 tablespoons chopped coriander leaves

Instructions:

Preparation

1. Rinse the bhindi (okra) well in water for a couple of times.
2. Dry them on a large plate on their own or wipe with a kitchen towel. Make sure there is no moisture or water on the okra pods.
3. Remove the base and stalk while chopping them. Chop into 1 or 1.5 inch pieces.
4. Also chop onions and tomatoes. Keep aside. 
5. Make a paste of ginger and garlic in mortar-pestle and keep aside.

Sautéing Bhindi

1. Heat 2 tbsp oil in a kadai (wok) or pan.
2. Add the chopped bhindi and sauté stirring often till they are completely cooked. You will have to keep an eye on them and stir in between many times.
3. Taste the sautéed okra and if the crunchiness is not there and the bhindi have become soft, it means they are cooked. Keep the sautéed bhindi aside.

Sautéing Onions, Tomatoes, Spices

1. All the oil will be used up. So add 1 tbsp oil to the same pan.
2. Add chopped onions and saute stirring often till they become translucent.
3. Add the ginger-garlic paste and saute for a few seconds or till the raw aroma of the ginger-garlic disappears.
4. Add the chopped tomatoes and saute stirring often till the tomatoes become soft and mushy.
5. If the tomato mixture becomes too dry and starts sticking to the pan, then add about ¼ cup water. Mix well and continue to cook.
6. All the above cooking is done in a open pan and you don’t need to cover the pan with the lid.
7. Add all the dry ground spice powders one by one.
8. Mix well and saute for a few seconds. 

Making Bhindi Masala

1. Add the sautéed bhindi, crushed kasuri methi, salt and mix so that the onion-tomato masala coats the okra well.
2. Cook for about 2 minutes. Stir in between. 
3. Then switch off the flame and add chopped coriander leaves. Mix again.
4. Serve bhindi masala hot or warm garnished with a few coriander leaves and accompanied with chapati, roti or naan. It can also be packed for lunch box. It also makes for a nice side dish with any North Indian meal.

Ingredients:

• 6 large eggs preferably free range eggs
• 1/3 cup vegetable oil
• 1 medium / 120 gm onion sliced
• 2 to matoes chopped
• 2 green chilies sliced (remove the seeds if you prefer less spicy taste)
• 1 ½ teaspoon coriander powder
• ½ teaspoon red chili powder
• ¼ teaspoon turmeric powder
• ¼ teaspoon garam masala powder
• Salt to taste (½ teaspoon is usually good for 2 eggs, but adjust to taste)
• ½ cup coriander leaves / cilantro chopped plus more for garnish

Instructions:

1. Crack the eggs in a medium sized bowl, and whisk with a fork till light and fluffy. Set aside.
2. Heat oil in a large frying pan on medium heat.
3. Add the sliced onions, and saute till light golden and soft.
4. Add the chopped tomatoes and cook till soft (about 4 – 6 minutes). Use a wooden spoon to mash the tomatoes.
5. Add the green chilies, and the spices (coriander powder, red chili powder, turmeric powder, and garam masala powder). Cook for about 2 minutes, till the raw flavor of the spices dissipates, and oil can be seen from the side of the masala.
6. Add the whisked eggs and cook on low – medium heat till the eggs are almost cooked through. They should be soft and resemble soft scrambled custard. Make sure to keep stirring and using your spoon to scramble the eggs.
7. At this stage, add the salt and chopped up coriander.
8. Stir for another 1 – 2 minutes, and then take off the heat. Serve right away with bread of choice. Garnish with more coriander leaves.

Ingredients:

For Karhi/Yoghurt Base:

• 4 garlic cloves
• 1 medium Onion
• 1 cup yoghurt must be sour yoghurt or use buttermilk / laban
• 3 tablespoons heaped of sifted besan / chickpea flour sift the besan first then measure.
• 1 salt adjust to taste
• ½ to ¾ teaspoon red chili powder
• 1 teaspoon turmeric
• ½ teaspoon coriander powder

For Pakora’s/Vegetable Fritters:

• 2 cups minus 3 tablespoons sifted besan chickpea flour Sift the besan first then measure.
• 1 large onion chopped
• 2 to 3 green chili finely chopped
• ¼ cup fresh coriander roughly chopped
• 1 teaspoon salt
• ½ teaspoon red chili powder
• ½ teaspoon baking soda or baking powder optional
• Oil for frying

Baghar/Tempering:

• 2 tablespoons oil
• 1 small onion sliced
• 1 tablespoon white cumin Sufaid Zeera
• 3 to 4 whole red chilli’s Sabit Lal Mirch
• 4 to 5 green chilli Make slits in the chili’s so they don’t burst when frying
• 8 to 10 curry leaves karri patta

Instructions:

For Karhi:

1. Place garlic, onion, yoghurt, besan (chickpea flour) and spices with 2 cup water in a blender. Blend till smooth.  
2. Pour into large pot and add double the amount of water of the mixture (approximately 2 litres in total). Bring it to a boil on medium high heat and then cook on low flame for 1 – 1 ½ hours till it reaches reach desired consistency. Set aside.

For Pakora’s

1. Take a plastic bowl and add chickpea flour/besan. Add water to make a medium thick paste. Add onions, green chili, coriander and spices, baking powder or baking soda and mix. Set aside for thirty minutes.
2. Heat oil in karhai or wok or frying pan. Using a spoon make little balls/dumplings of the besan/chickpea flour mixture and fry on low-medium heat till golden brown. Take them out with a slotted spoon and drain on a kitchen towel. 
3. Soak the pakoras in luke-warm water for about 10-15 minutes. Take them out, squeeze lightly and add to the karhi mixture that had been set aside earlier. Note – I have started skipping this step as the pakoras would get too soft and break apart (probably the quality of chickpea flour/besan in Australia). Test by putting one pakora in water and then add the rest.

Baghar/Tempering

1. Heat oil in a mini karhai or a small frying pan for baghar/tempering. Add sliced onions and fry till light brown. Then add white cumin seeds (sufaid zeera) till it splutters. Add whole red chili’s (sabit lal mirch) and green chili and saute for 30 – 45 seconds. Add curry leaves in the end, saute for 20 seconds and then pour over the karhi.
2. Serve hot with roti or rice. 

Notes

Use of sour yoghurt: Pakora Karhi tastes best when it has tangy tones to it, so it’s recommended to use yoghurt that is a few days old, so it’s more sour than sweet. Make sure it isn’t spoiled. Buttermilk or laban can also be used, and in case nothing is avaialble then a pinch of citric acid or a few drops of lemon juice can be added to give it that sour flavour. To soak or not to soak pakoras in water: In Pakistan, I would soak the fried pakoras in water for a few minutes and then take them out squeezing out the water. This would make for soft pakoras but when I did the same thing in Australia, my pakoras became so soft that they fell apart when I added them to the karhi. So now I add them directly to the karhi and skip the soaking step. Test by adding one pakora first, and then add the rest to see if you need to soak them or not.