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:

• 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.

Ingredients:

• Seppankezhangu – 3/4 lb
• Turmeric powder – 1/4 tsp
• Chilli-coriander powder – 2 tsp
• Oil – 3 tbsp
• Salt – to taste

Method:

Pressure cook the seppankezhangu and cut into small disc shaped pieces about 5mm thick. In a bowl, mix the turmeric, chilli powders and salt. Dip the pieces in this mixture so they are coated well on all sides.

In a pan, heat oil and add in the pieces one by one (Side by side) as a single sheet of pieces. When golden brown and crisp on one side, turn over and cook the other side.? Repeat this for all the pieces. Note: This might be a bit time-consuming, but it is well worth the effort! Serve with rice and sambhar.

Ingredients:

• Seppankezhangu – 3/4 lb
• Onions – 1 medium (diced)
• Garlic flakes – 5
• Mustard seeds – 1/2 tsp
• Turmeric powder – 1/4 tsp
• Chilli-coriander powder – 2 tsp
• Oil – 3 tbsp
• Salt – to taste
• Curry leaves – a few (optional)

Method:

Pressure cook the seppankezhangu and cut into small bite-sized pieces.

In a pan, heat oil and then splutter mustard seeds, add the curry leaves, onions and saute till golden brown. Then, add in the garlic and fry for a while. Then add the turmeric, chilli coriander powders and salt with a little water and allow the mixture to cook till the oil starts coming out on top. Add in the cooked kezhangu pieces and fry until all the water is drained.

Ingredients:

• Cauliflower – 2 cups florets
• Onions – 1 small (diced)
• Mustard seeds – 1/2 tsp
• Turmeric powder – 1/4 tsp
• Black pepper powder – 1 tsp
• Oil – 3 tbsp
• Salt – to taste
• Curry leaves – a few (optional)

Method:

In a pan, heat oil and then splutter mustard seeds, add the onions and saute till golden brown. Then, add in the cauliflower, turmeric and salt. Sprinkle a little water and allow to cook (by placing a lid on top). when the cauliflower is alsmost done, add in the pepper powder and fry till all the water has drained out. Note: By not adding little water, using red chillies to saute and allowing to cook with a closed lid for a while imparts a slightly different flavor to the dish. Both methods produce a great cauliflower fry.

Ingredients:

• Cauliflower – 2 cups florets
• Onions – 1 medium (diced)
• Tomatoes – 1 small (diced)
• Mustard seeds – 1/2 tsp
• 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
• Coriander leaves – 2 tsp

Method:

In a pan, heat oil and then splutter mustard seeds, add the onions and saute till golden brown. Then add the ginger garlic paste and fry well. Then, add in the turmeric, chilli coriander powders and fry adding a little water. Then add the tomatoes to this and fry for a while. Then, add in the cauliflower and allow to cook. Fry until all the water has drained out and oil starts to come out on the top/sides. Finally add in the coriander leaves. Goes well as a side dish for rice with sambhar.

Ingredients:

• Potatoes – 3 medium diced
• Cauliflower – 1 cup florets
• Onions – 2 medium (diced)
• Tomatoes – 1 medium (diced)
• Mustard seeds – 1/2 tsp
• 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
• Curry leaves – a few
• Coriander leaves – 2 tsp

Method:

Pressure cook the potatoes. Peel the skin off the potatoes, and cut into medium sized pieces.

In a pan, heat oil and then splutter mustard seeds, add the onions and saute till golden brown. Then add the ginger garlic paste and fry well. Then, add in the turmeric, chilli coriander powders and fry adding a little water. Then add the tomatoes to this and cook till the tomatoes are soft and oil starts to come out on top. Add the cauliflower to this with a little water and allow to cook. When the cauliflower is almost done, add in the boiled potatoes to this and mix well. Fry till done. Finally add in the coriander and curry leaves and mix.

Goes well as a side dish for rice with sambhar.