Ingredients:

• Paavakkaai (Bitter gourd) – 2 cups diced
• Onions – 2 small (diced)
• Tomatoes – 1 big (diced)
• Mustard seeds – 1/2 tsp
• Turmeric powder – 1/4 tsp
• Chilli-coriander powder – 1 1/2 tsp
• Garlic flakes – 5 (roughly chopped)
• Tamarind paste – 1/2 tsp
• Jaggery – 1 lemon sized piece
• Oil – 2 tbsp
• Salt – to taste

Method:

In a pan, heat oil and splutter mustard seeds. Then add in the onions and saute till golden brown. Then add in the garlic and saute for a few minutes. Then add in the chilli-coriander, turmeric powder and salt and fry for a while. To this, add the tomatoes and then the paavakkai with a little water. Allow the veggies to cook. When almost done, add in the tamarind paste and allow to cook for a few minutes. Then, powder the jaggery and make it into a paste with a little water and add to the pan. Fry until all the water has drained out. Goes well with sambhar and rice.

Ingredients:

• Radish – 2 cups (diced finely)
• Chilli-coriander powder – 1 tsp
• Turmeric powder – 1/2 tsp
• Onion? – 1 small diced
• Mustard Seeds – 1/2 tsp
• Split urad dal – 1/2 tsp
• Oil – 1 tbsp
• Salt – to taste

Method:

In a pan, heat the oil, splutter mustard seeds and add the urad dal and fry for a few seconds. To this, add the onions and saute. Then, add the chilli-coriander and turmeric powder, and radish along with a little water and required amount of salt and allow to cook until the veggies are soft and all the water has drained out.

Ingredients:

• Carrot – 2 cups (diced finely)
• Red Chillies – 2 (roughly broken)
• Onion? – 1 small diced
• Mustard Seeds – 1/2 tsp
• Split urad dal – 1/2 tsp
• Oil – 1 tbsp
• Salt – to taste
• Grated coconut – 2 tsp (optional)

Method:

In a pan, heat the oil, splutter mustard seeds and add the urad dal, red chillies and fry for a few seconds. To this, add the onions and saute. Then, add the carrots along with a little water and required amount of salt and allow to cook until the veggies are soft and all the water has drained out. Finally add in the grated coconut and mix well. Remove from heat.

Ingredients:

• Cabbage – 2 cups (diced finely)
• Green chillies – 2 sliced lengthwise (or) Red Chillies – 2
• Onion? – 1 small diced
• Mustard Seeds – 1/2 tsp
• Split urad dal – 1/2 tsp
• Oil – 1 tbsp
• Salt – to taste
• Moong dal – 2 tsp (optional)
• Curry leaves – a few (optional)
• Grated coconut – 2 tsp (optional)

Method:

In a pan, heat the oil, splutter mustard seeds and add the urad dal and fry for a few seconds. To this, add the onions and saute. Can add moong dal and curry leaves to this. Then, add the green chillies and cabbage along with a little water and required amount of salt and allow to cook until the cabbage is soft and all the water has drained out. Finally, add in the grated coconut and mix well. Remove from heat. Note: if adding red chillies instead of green, add them after you add the urad dal. Adding either green/red chillies is dependent on your preference. Each of these imparts a slightly different flavor to the dish.

Ingredients:

• Okra (Ladies Finger) – 2 cups diced
• Onions – 1 small (diced)
• Mustard Seeds – 1/4 tsp
• Oil – 1 tbsp
• Chilli-coriander powder – 1/2 tsp
• Salt – to taste

Method:

In a pan, heat the oil, splutter mustard seeds. Then add the onions and saute. To this, add the chili-coriander powder and okra. Sprinkle a little water (do not add too much) and salt. Allow to cook until the veggies become soft and also slightly crisp on the outside. Goes well with rice and sambhar/rasam.

Ingredients:

• Brinjals – 3 medium (chopped finely)
• Potatoes – 3 medium (peeled and chopped finely)
• Green chillies – 5 slit lengthwise
• Onions – 1 medium (diced)
• Turmeric powder – 1/2 tsp
• Chilli-coriander powder – 1/2 tsp (optional)
• Mustard seeds – 1/2 tsp
• Salt – to taste
• Oil – 2 tbsp

Method:

In a pan, heat oil, splutter mustard seeds. Add the onions and saute for a while. Then, add the green chillies, turmeric, chilli-coriander powder, veggies and salt. Add 1 cup of water and allow the veggies to cook. When there is gravy like consistency, remove from heat. Makes an excellent side dish for rotis/chappathis, and puris.

Ingredients:

• Avarakkai – 2 cups diced
• Onions – 1 small (diced)
• Mustard Seeds – 1/4 tsp
• Oil – 2 tbsp
• Chilli-coriander powder – 1 tsp
• Tamarind paste – 1/4 tsp
• Salt – to taste

Method:

In a pan, heat the oil, splutter mustard seeds. Then add the onions and saute. To this, add the chili-coriander powder and avarakkai along with a little water and salt. Allow to cook until almost done. Then, add the tamarind paste and allow the mix to cook through. Goes well with rice and sambhar/rasam.

Ingredients:

• Avarakkai – 2 cups diced
• Onions – 1 small (diced)
• Mustard Seeds – 1/4 tsp
• Split urad dal – 1/4 tsp
• Oil – 1 tbsp
• Grated coconut – 1 tbsp
• Red Chillies – 2
• Salt – to taste

Method:

In a pan, heat the oil, splutter mustard seeds, add the urad dal. Saute for a few seconds. Then break the red chillies roughly and add them to this. Then add the onions and saute. To this, add the avarakkai along with a little water and salt. Allow to cook until done. Finally add in the grated coconut and mix well for a few minutes. Remove from heat.

Ingredients:

• Carrot – 1 cup diced
• Beans – 1 cup diced
• Onions – 1 medium (diced)
• Mustard seeds – 1/2 tsp
• Turmeric powder – a pinch
• Black pepper powder – 1 tsp
• Oil – 3 tbsp
• Salt – to taste

Method:

In a pan, heat oil and then splutter mustard seeds, add the onions and saute for a while. Then, add in the carrot and beans, turmeric and salt. Add half cup of water and allow to cook.When the veggies are almost done, add in the pepper powder and fry till all the water has drained out.

Ingredients:

• Beans – 1 cup diced
• Carrot – 1 cup diced
• Gram Dal (Channa dal) – 1/4 cup
• turmeric powder – 1/4 tsp
• Chilli powder – 1 1/2 tsp
• Coriander powder – 1/2 tsp
• Ginger-garlic paste – 1/2 tsp
• Oil – 3 tbsp
• Salt – to taste

Method:

In a large vessel, add the beans and carrots, turmeric powder, salt, chilli, coriander powders, gram dal and ginger garlic paste with about 1/2 cup of water and pressure cook.

In a pan, heat oil and then add the pressure cooked contents and fry well till all the water is drained and oil starts to come out on top/sides. Goes well as a side dish for rice with sambhar.