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Bhindi Bhareli

INGREDIENTS : 300gms Bhindi (Lady's Fingers/Okra) "' Cup Coriander Leaves, Cleaned and Chopped 4 tsp Coconut Powder or grated fresh Coconut 2 tsp Turmeric Powder 2 tsp Green Chilies, Chopped 2 tsp Coriander Powder 1 tsp Garam Masala
Brocoli Palya

INGREDIENTS : 1 Kg Broccoli florets, parboiled and drained 2 Large Onions, sliced 2 inch Ginger juliennes 8 Cloves Garlic crushed 1 tsp Methi(Fenugreek) Seeds and Mustard Seeds, roasted 8 -10 Curry
Channa Batata

INGREDIENTS : "' Kg. Potatoes "' Kg. Black Channa (Black Chick Peas) 4 Onions, finely Chopped 2 tbsp Coriander leaves, Cleaned and Chopped 3 tbsp Oil 4 tsp Chili powder 4
Vegetable Kolhapuri

INGREDIENTS : "' Cup Oil 20 Red Chilies 10 - 12 Kali Mirch (Black Peppercorns) 2 Dalchini (Cinnamon sticks) 5 Laung (Cloves) 2 tsp Green Chili paste 2 tsp Ginger paste
Urlai Vathakal

INGREDIENTS : 800gms Baby Potatoes e tsp Turmeric Powder 2 tbsp Gingely (Sesame) Oil 1 e tsp Mustard Seeds 6 - 7 Whole Red Chilies e tsp Jeera (Cumin Seeds) 2 tsp Broken Urad Dal (Black Gram Dal) e tsp
Baigan Masala

INGREDIENTS : 500gms small Baigans (Brinjal) 3 tsp Amchur Powder (Dry Mango powder) 3 tsp Dhania - Jeera powder (Coriander and Cumin powder) 2 tsp Chili powder 1 tsp Garam Masala 4 tbsp Oil Salt to taste METHOD
Nadia Bora Tarkari

INGREDIENTS : 150 ml Oil 50 gms Onions, Chopped 1 tsp Ginger Paste 1 tsp Garlic Paste e tsp Red Chili powder e tsp Turmeric powder 1 tsp Jeera (Cumin) powder 400 gms Potatoes, cubed Salt to taste
Dum Alu Kashmiri

INGREDIENTS : 600 gms Baby Potatoes 1 Cup Tomato Puree 1 Cup Curd/Yogurt, beaten 1 tbsp Dry Ginger Powder 1 tsp Aniseeds 4 tbsp Mustard Oil 3 tbsp Kashmiri Mirch Powder
Shahi Alu

INGREDIENTS : 12 - 16 Baby Potatoes 5 - 8 tbsp Oil "' tsp Kalonji seeds 2 - 3 Green Chilies, slit "' tsp Red Chili powder "' tsp Turmeric powder 100gms Sugarless Khoya (Solidified Milk) "' tsp
Mangodi Ki Sabzi

INGREDIENTS : 10 - 15 Mangodi (dry lentil paste pieces) 1 big bunch Spinach or Fenugreek Leaves Salt to taste 1 tsp Turmeric powder 1 tsp Cumin Seeds e tsp Hing (Asafoetida) 1e tsp Red Chili powder For Mangodi :
Vegetable Korma

INGREDIENTS : 1 tbsp Oil 1 Cup Cauliflower, florets "' Cup Green Peas, Shelled 1 Cup French Beans, Cut into one inch long pieces 1 Cup Carrot, Diced 1 Cup Potatoes, Diced "' tsp Mustard Seeds 1 Onion,
Stew

INGREDIENTS : 200gms Carrots 150gms Beans 150gms Potatoes 250gms Cauliflower, florets 50gms Green Peas 2 fresh Coconuts, Grated 4 tbsp Coconut Oil 1 inch Ginger, Chopped into Juliennes 4 Green Chilies, slit lengthwise 2 Onions, Sliced 10 -
Vegetable Sagu

INGREDIENTS : 100gms Potatoes 100gms Carrot 100gms Peas 100gms Beans 100gms Knol Kol 100gms Cabbage 100gms Radish "' of fresh Coconut, Grated For the Masala :
Kadlebele Usali

INGREDIENTS : 1 Cup Bengal gram, soaked for 1 hour 2 Green Chilies chopped 2tbsp. Coconut grating 2tsp. Oil "' tsp Mustard Seeds "' tsp Turmeric Powder Juice of "' Lemon Salt to taste METHOD : Cook Bengal
Hesarkalu Sabsige Palya

INGREDIENTS : 2 Bunches Sabsige (Dill) "¼ Kg. Hesarkalu (Whole Green Gram) soaked for 3 to 4 hours 2 tsp. Chili powder or 3 Green Chilies 1tsp Mustard Seeds 1 tsp Turmeric powder Salt to taste 1 piece Jaggery A
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