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Kairi ki sabzi

Kairi ki sabzi is a delicious accompaniment to meals. It stays fresh for 2-3 days in fridge. This is my mom’s recipe of using unripe mangoes. So, instead of kairi, you can also use mango which is not ripe enough to consume.

Recipe of kairi ki sabzi/ aam ki subzi

2-3 kairi (raw mango/kachcha aam)

1/4 tsp turmeric powder

1/2 tsp cumin seeds

1/2 tsp red chilli powder (cayenne pepper)

Salt to taste

1/2 tsp saunf (fennel) powder

1 tbsp gur (jaggery)

1 tbsp oil

1/2 tsp garam masala

1. Peel and cube kairi.

2. Heat oil in a pan and add cumin seeds. When they change color, add kairi pieces.

3. Add salt and all the spices except garam masala. Add 1 cup water and let it come to boil.

4. Add jaggery and lower heat. Cook covered till kairi softens, stirring occasionally.

Aam ki subzi

tori ki sabzi

This is one of the simplest methods of making tori ki sabzi. You don’t need to add water since tori has lot of water. Add 1 tablespoon water if you are cooking in a pressure cooker and cook to 2 whistles. Tori is a light summer vegetable and can also be given to sick people. Being green, tori is full of nutrition.

Recipe of tori ki sabzi

4-5 tori (courgette/ ridge gourd/ snake gourd/ turai)

1/2 tsp cumin seeds

A pinch of hing (asafoetida)

1 tbsp oil

Salt to taste

1/4 tsp red chilli powder

1/2 tsp coriander powder

1/2 tsp turmeric powder

tori

1. Peel, wash and cut tori in small rounds.

2. Heat oil in a kadhai/ wok or a pan and add cumin seeds. When they change color, add hing.

3. Add tori pieces and all the spices and salt. Mix and lower heat to medium-low. Cook covered, stirring ocassionally.

4. Cook till tori turn tender. Turn off the heat and serve tori ki sabji hot with roti.

aloo parwal

Aloo parwal ki sabzi is also known as allo potol in Orissa. Parwal is one of the lesser known vegetables of India but we cook it regularly. I had an earlier blog post of bharwa parwal or stuffed parwal. Parwal is both delicious as well as nutritious being green vegetable.

Recipe of aloo parwal ki sabzi

200 gms parwal (pointed gourd/parval/parmal/potol)

2 big potatoes (aloo) - peeled and cubed

2 tomatoes

1 onion

1 inch piece ginger

3-4 cloves garlic (optional)

Salt to taste

1/2 tsp turmeric powder

1/2 tsp red chilli powder

3/4 tsp coriander powder

1/4 tsp garam masala powder

1 tbsp oil

1/2 tsp cumin seeds

A pinch of hing (asafoetida)

scraped parwal

1. Scrape parwal using a knife (not peel), removing tips and tail. Wash and slit vertically from 1 side so as to remove any hard seeds. If there are no hard seeds, then chop the whole parval.

2. Grind onion, tomatoes, ginger, and garlic to a paste.

3. Heat oil in a pressure cooker and add cumin seeds. When they change color, add hing. Add onion-tomato paste and all the spices and salt.

4. Cook till oil begins to separate from the masala. Add aloo parwal and 2 cups of water.

chopped aloo parwal

Kamal kakdi curry

Kamal kakdi is known by various names like bhein, kamal kakri and lotus stems. It’s a popular dish among Punjabis and Sindhis. Some people prepare pickle, kofte and chips of kamal kakdi but here I am sharing the recipe of it’s curry with aloo.

Recipe of kamal kakdi (bhein) aur aloo ki sabzi

2 medium kamal kakdi (bhein/ lotus stems)

2 medium potatoes (aloo) - peeled and cubed

2 onions

3 tomatoes- pureed

1 inch piece ginger

3-4 cloves garlic (optional)

1/2 tsp turmeric powder

1/2 tsp red chilli powder (cayenne pepper)

1 tsp coriander powder

1/2 tsp garam masala powder

Salt to taste

1 tbsp oil

1/2 tsp cumin seeds

kamal kakdi aur aloo ki curry

1. Peel, wash and chop kamal kakdi into 1/2 inch pieces. Grind onions, garlic and ginger into a paste.

2. Place kamal kakri along with water and salt in a pressure cooker and cook to 2 whistles. Drain the excess water.

3. In the same pressure cooker, heat oil. Add cumin seeds and let them change color. Add onion paste and sauté till light brown.

4. Add all the spices and salt and sauté for 1 minute. Add tomato puree and fry till oil begins to separate from the masala.

5. Add kamal kakdi and potatoes. Add 2 cups of water and close the lid of the cooker. Pressure cook to 4 whistles. Serve hot kamal kakdi aur aloo ki subzi garnished with coriander leaves with roti or paratha.

kala chana masala

I still remember when my mother used to make kala chana masala on Ashtami. She did not use onion and garlic as kala chana was for prasad along with puri. Kala channa curry or black chickpeas curry is a very nutritious and tasty dish. Kala chana is a rich source of protein and fiber. It’s my favorite legume and I make it in curried or dry form that is sookhe kale chane whenever I get a chance.

Recipe of kala chana masala/ curry

1 cup kala chana (black chickpeas) - soaked overnight

3 tomatoes

1 onion

1 inch piece ginger

2-3 green chillies

3-4 cloves garlic

1/2 tsp cumin seeds

1/2 tsp turmeric powder

1/2 tsp garam masala powder

1/2 tsp coriander powder

1 tsp chana masala powder

Salt to taste

A pinch of hing (asafoetida)

1 tbsp oil or ghee (clarified butter)

kala chana curry

1. Place kala chana with enough water and salt in a pressure cooker and cook for 30 minutes or till chana is soft. Mash a handful of channa with your hands.

2. Grind together onion, ginger, garlic and green chillies to a paste. Puree the tomatoes.

3. Heat oil or ghee in a kadhai/ wok and add cumin seeds. When they turn darker in color, add hing.

4. Add onion paste and sauté till brown.

5. Add pureed tomatoes and all the spices. Fry till oil begins to separate from the masala.

6. Add kale chane along with the cooking liquid and mashed kala chana. Adjust the water level according to the consistency of the gravy that you want. Cook covered on a medium heat for 7-8 minutes. Serve kala chana curry with rice, roti or puri.

dhania aloo

Dhania aloo is a simple yet flavorful dish. It is full of flavor and aroma from fresh corinder leaves or dhaniya. If you keep boiled potatoes in your fridge, dhania aloo can be ready in a short time.

Recipe of dhania aloo

3-4 medium aloo (potatoes) - boiled, peeled and unevenly broken by hands

1 bunch fresh dhania (dhaniya/ coriander leaves/ cilantro) - chopped

1/2 tsp cumin seeds

Salt to taste

3 green chillies- chopped

1 onion- chopped

1/4 tsp turmeric powder

1 tbsp oil

1. Heat oil in a kadhai/wok or a pan. Add cumin seeds and when they change color, add green chillies. Sauté for a minute.

2. Add onion and fry till light brown.

3. Add aloo, turmeric powder, salt and water. Add coriander leaves and cook covered on a low heat for 10 minutes. Dhania aloo or aloo dhania is ready to be eaten with roti or puri.

Aloo matar ki sabzi

This is my (actually my husband’s) simplest recipe of aloo matar which works out well for me. Earlier also I blogged about aloo matar ki sabzi but this one is easier. Even a beginner can try this curry. Since this sabzi contains no onion garlic, it can be eaten during fasts.

Recipe of aloo matar ki sabzi

2 medium aloo (potatoes) - boiled, peeled and cubed

1/2 cup matar (green peas) - fresh or frozen

2 tomatoes- diced

Salt to taste

1/2 tsp red chilli powder

1/2 tsp coriander powder

1/4 tsp garam masala powder

1/2 tsp turmeric powder

Few coriander leaves (cilantro) - chopped

1 tbsp oil

1/2 tsp cumin seeds

A pinch of hing (asafoetida)

1. Heat oil in a pan or kadhai/ wok. Add cumin seeds and when they crackle, add hing.

2. Add aloo and matar. Add all the spices and salt and mix. Add 1 cup water.

3. Add diced tomatoes and turn the heat to medium. Cook covered till matar turn tender.

4. Cook till you get the desired gravy consistency. Garnish with coriander leaves. Serve aloo matar hot as a side.

Palak kadhi

Palak kadhi is a healthier type of kadhi since we are adding palak instead of fried pakoras (fritters) as in kadhi pakora. Palak kadhi or spinach kadhi is made both in Rajasthan and Punjab. Spinach in yogurt and chickpea flour sauce makes for a satisfying meal with plain boiled rice.

Recipe of palak kadhi/ spinach kadhi

2 cups sour curd (dahi/ yogurt)

4 cups of water

1/2 cup besan (gram flour/ chickpea flour)

Salt to taste

A pinch of hing (asafoetida)

1/4 tsp methi dana (fenugreek seeds)

1/4 tsp cumin seeds

1/2 tsp red chilli powder

3/4 tsp turmeric powder

1 tbsp oil

A very small bunch of palak (spinach) - stems removed, washed and finely chopped

1. Mix together curds, besan, salt, red chilli powder, turmeric powder and water. Mix well using a blender.

2. Heat oil in a kadhai/ wok. Add cumin seeds and methi dana. When they change color, add hing.

3. Add curd besan mixture. Cook stirring till it comes to boil.

4. Lower heat and add chopped palak. Simmer on a medium-low heat, uncovered for about 25 minutes. Stir occasionally.

5. If it is too thick, add 1 cup of water and boil again. Serve hot palak kadhi with roti or rice.

Aloo choliya

So many of us have childhood memories of peeling the pods and consuming straight the seeds inside called choliya or green chickpeas.  Some people used to roast the stems containing pods over fire and get roasted chholia. Besides eating them raw, here is a recipe of choliya curry combined with potato.

Recipe of aloo choliya

2 medium aloo (potato) - peeled and cubed

150 gms choliya (hara chana/ fresh green chickpeas)

2 tomatoes

1 onion

1 inch piece ginger

3-4 cloves garlic (optional)

2 green chillies

1/2 tsp cumin seeds

A pinch of hing (asafoetida)

Salt to taste

1/2 tsp turmeric powder

1/4 tsp red chilli powder (cayenne pepper)

1/4 tsp garam masala powder

1/2 tsp coriander powder

1 tbsp oil

choliya (fresh green chickpeas)

1. Grind together onion, tomatoes, ginger, garlic and green chillies into a smooth paste.

2. Heat oil in a pressure cooker and add cumin seeds. When they change color, add hing.

3. Add onion-tomato paste and all the spices and salt. Fry till oil begins to separate.

4. Add choliya and potato. Add 2 cups of water and close the lid of the cooker. Pressure cook to 3 whistles. Serve aloo cholia hot with roti or rice.

Healthy Bytes- Chickpeas are a good source of Zinc, Protein and Folate. They are high in dietary fiber and low in fat. Chickpeas are good for diabetics.

Ghugni

Ghugni is a Bengali version of chole or ragda. Here I have used chickpeas but green peas or matar is also used for making ghugni. In Bengal, Bihar, Orissa and Assam, ghugni is usually eaten as an evening snack. It is also a popular chaat and street food.

Recipe of ghugni/ ghoogni

1 cup kabuli chana (chickpeas/ garbanzo beans)

1 onion- chopped

1 tomato- chopped

1 bay leaf (tej patta)

1 black cardamom

1 green cardamom

2-3 cloves (laung)

1/2 tsp cumin seeds

1/2 tsp turmeric powder

1/2 tsp red chilli powder

1/2 tsp coriander powder

1 tsp ginger-garlic paste

1 1/2 tbsp oil

Salt to taste

1 onion- cut into rings for garnish

1. Soak the kabuli chana overnight. Drain.

2. Pressure cook chana with water for 25-30 minutes.

3. Heat oil in a kadhai/ wok. Add bay leaf, cloves, cumin seeds and cardamoms. Let them splutter.

4. Add onion and sauté till light brown.

5. Add ginger-garlic paste and sauté for 1 minute.

6. Add tomato and rest of the spices and salt. Cook till oil begins to separate.

7. Crush a handful of chana and add along with rest of the boiled chana.

8. Boil on a high heat for 3-4 minutes. Lower heat and simmer for 2-3 minutes. Cook till you get the desired gravy consistency.

9.  Garnish with onion rings and serve ghugni hot with either roti, luchi, poori or rice.