Tag: vegetarian subzi

Capsicum Roast

Vegetarian

This easy curry is a delightful one which lets you indulge in mildly spicy yet delicious curry, perfect to serve with rice and chappathis.

  • Fried gram dal/Pottukadala

Ingredients:

Capsicums – 4 medium

Onions – 2 medium

Red chillie powder – 1 1/2 tsp

Turmeric powder – 1/ 2 tsp

Garlic – 3 -4 cloves

Cumin seeds/jeera – 1 tsp

Curry leaf – 1 sprig

Fried Ground nuts – 2 tbsp

Roasted gram or pottukadala – 2 tbsp

Preparation:

Powder the roasted gram, groundnuts and garlic coarsely in the mixer. Keep it aside.

Chop onions lengthwise and dice the capsicums.

Heat oil in a pan. Add jeera and when it starts to splutter, add curry leaves and onions and saute for 5 to 6 minutes until the onions turn golden brown. Next add the capsicum and saute. Add the red chillie powder and turmeric powder and saute. Close the lid and let it cook, stirring in between so that it does not burn. You may just sprinkle a liitle water in between, if it is too dry. When it is half cooked, add the gram dal and garlic powder and close and cook until the raw smell goes away. Keep stirring in between.

Serve with a sprinkle of coarsely ground peanuts/groundnuts.

Cabbage and Peas Curry/Patha Gobi Mattar Subzi

Vegetarian

This simple dry vegetable curry can be served with rice or chapathis. The combination of cabbage with peas alongwith the crushed coriander seeds gives it a different flavour.

Ingredients :

Chopped Cabbage – 1 1/2 cups

Peas – 1 cup

Chopped Tomato – 1/2 cup

Ginger – 1/2 tsp chopped

Onions – 2

Bengal Gram dal/chana dal – 1 tsp

Coriander seeds – 1 tsp

Jeera – 1 tsp

Grated coconut – 1/4 cup

Chopped Green chillies – 1

Turmeric powder – 1/2 tsp

Red chillie powder – 1 tsp

Curry leaves – 2 sprigs

Coriander leaves – 1 sprig

Oil – 1 tbsp

Preparation:

Crush the coriander seeds coarsely and keep it aside. Chop onions fine.

Heat oil in a pan. When it starts spluttering, add jeera and the crushed coriander seeds, bengal gram dal, curry leaves and onions. Saute them well. Then add the chopped ginger, green chillies, red chillie powder and the turmeric powder and saute them. You can add a tsp of water so that it does not stick to the bottom of the pan. Next, add the tomatoes and saute it. When it is slightly mushy, add the peas and toss again. Lastly add the chopped cabbage, salt. Close with a lid and let it cook for 3- 4 minutes. You can sprinkle a little water if it is too dry. This is a dry vegetarian curry so you need not add more water to it. Just before you put off the flame, add the grated coconut and stir once. Garnish with coriander leaves.