Ingredients:

• Raw Banana (Vaazhakaai) – 2
• Turmeric powder – 1/4 tsp
• Chilli-coriander powder – 2 tsp
• Ginger garlic paste – 1/2 tsp (optional)
• Oil – 3 tbsp
• Salt – to taste

Method:

Peel the skin of the raw banana and slice it into 1/4 to 1/2 inch thick discs. Boil these in water along with a little turmeric powder and a pinch of salt until half done.

In a bowl, mix chilli-coriander powders, ginger garlic paste and required salt with a little water to make a paste (Please note that you have already put some salt during boiling, so add in just a little more). Dip the banana pieces in this mixture so they are coated well on all sides.

In a flat pan/tawa, 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. Goes well as a side dish with rice and sambhar or other light curries.

Ingredients:

• Paavakkaai (Bitter gourd) – 3/4 lb
• Turmeric powder – 1/4 tsp
• Ginger garlic paste – 1 tsp (optional)
• Chilli-coriander powder – 2 tsp
• Oil – 3 tbsp
• Salt – to taste

Method:

Cut the gourd into disc shaped pieces (thin slices – 3mm thick). In a bowl, mix the turmeric, ginger garlic paste, 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/dark 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 nonetheless makes an excellent side dish. Since bitter gourds tend to be bitter, this preparation makes it less bitter, so many people prefer to eat this.

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.