Capsicum Besan Sabzi

It is pretty easy to make and it will ease your busy morning routine.

Ingredients:

• Capsicum (chopped)  - 1 no. (Big)
• Onion(chopped) – 1 no. (small)

> For seasoning:

• Mustard Seeds – 2 tsp
• Hing/Asafetida -1/4 tsp
• Oil – 3 tsp

>Masala Powders:

• Besan/Chickpea Flour – 2 tbsp
• Dhaniya/Coriander seeds Powder – 1 tsp
• Jeera/Cumin seed powder- 1 tsp
• Turmeric Powder – ¼ tsp
• Red Chili Powder – 2 tsp
• Salt to taste

Time Required:  20 mins.

Method:

Step 01) Heat oil in a pan in medium heat, add mustard seeds and hing/asafetida and allow them to splutter

Step 02) Add the chopped onion and fry till it turns to pink (not brown) followed by chopped capsicum mix it nicely and reduce the heat to low and cook for about 3 mins.

Step 03) Take small bowl mix besan / chickpea flour, red chili powder, turmeric powder, coriander seeds powder, cumin seeds powder and salt.

Step 04 ) When the capsicum have softened add the spiced mixture spoon by spoon and mix nicely until all the capsicums coated with masalas. Cook till the raw masala smell disappears. Stir at intervals to make sure it doesn't stick to the pan.

Serve: Serve hot with chapati.

Tip: To reduce the cook time fry the spiced masala in low heat without oil about 2 to 3 mins.

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Kathirikkai Curry / Brinjal/Baingan ki Sabzi

Simple preparations are always gives tasty and comforting! Roasted methi /fenugreek  powder & garlic is the highlight in this sabzi/side dish, the flavor enhance the taste!

Ingredients:

• Onion  - 1 no.
• Tomato  - 1 no.
• Brinjal/ Eggplant - 4 nos.

(Cut the vegetables lengthwise for this sabzi)

> Seasoning:

• Mustard Seeds - 1 tsp
• Urud Dal/White Lentils - 1 tsp (grown in Indian subcontinent- Available in Indian Store)
• Garlic - 3 flakes (crushed or chopped)
• Curry Leaves - few

> Masala Powder:

• Sambar Powder - 2 tsp (Blend of many Indian spices -Available in Indian store)
• Red Chili Powder - 1 tsp
• Turmeric Powder - 1/4 tsp
• Roasted Methi/ Roasted fenugreek powder - 3 tsp
• Hing / Asafoetida  pinch
• Salt to taste

Time Required: 15 mins.

Method:

Step 01) Heat a pan in medium flame add methi/ fenugreek seeds roast them nicely. Transfer it mortar and pestle and crush it nicely and keep it aside.

Step 02) In the same pan add 2 tsp of oil and add the seasoning seeds and allow them to splutter then add garlic and fry for 1 min. Add onions fry till transparent

 

Step 03) Add brinjal/eggplant and stir fry for 3 mins. Add tomatoes, when it becomes mushy add all the masala powders (sambar powder, red chili powder, turmeric powder, roasted methi powder, asafoetida/hing and salt)

  

Step 04) Mix well and cook them until oil separates from the curry. Serve hot with chapati or as a side dish with rice. Even you can mix this with steamed rice!

 

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Beetroot Curry / Sabzi

We can use this wonderful veggie in many ways like in salads, chutney, pickle, beetroot kootu and in the form of Beetroot Laddu also. Here is one simple and easy method, have this curry in your monthly recipe list to get lots of health benefits.

Ingredients:

• Beetroot – 2 nos.
• Turmeric Powder /Haldi - 1 tsp
• Salt to taste
• Pinch of Hing/asafoetida

>For Grinding:

• Green Chilies – 2 nos.
• Grated coconut – ¼ cup

>For Seasoning:

• Mustard Seeds -2 tsp
• Urud Dal /White Lentils –1 tsp (grown in Indian subcontinent- Available in Indian Store)
• Curry leaves –few
• Oil

Method:

Step 01) As raw beetroot is very hard to cut with knife, it is better to cook this vegetable in a pressure cooker with 3 whistles. Let it cool and it becomes very easy to remove the outer skin, simply squeeze  from your finger it will peel the skin then chop them  into smaller pieces.

 

Step 02) Take a frying pan and heat oil. Add mustard seeds and urad dal. Let the seeds crackle.  Add the curry leaves this enhance the fragrance and taste too. Then add the chopped beetroot, salt, turmeric powder &  hing/Asafetida
 

 

Step 03) Grind the green chilies and grated coconut in a blender. Add the grounded mixture and mix nicely and cook for 2 mins

 

That’s it yummy healthy tasty curry/sabzi is ready. :)

Serve:  This is great side dish with curd rice.

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Capsicum Tomato Stir fry sabzi

Sweetness of capsicum with tanginess of tomatoes and crunchiness of onions all veggies are nicely stir fried in kadai with touch of a simple masalas gives a filling and satisfying taste. It is very quick to prepare and it could ease your busy morning routine. It's one of favorite sabzi to my FIL.

Ingredients:

• Capsicum (diced)  - 2 nos. (big)
• Onion (diced) - 1 no (big)
• Tomato (diced) - 1 nos (medium)

> for Masala Powders:

• Red Chili Powder - 2 tsp
• Turmeric Powder - 1/2 tsp
• Garam Masala Powder - 1 tsp (Many grounded Indian spices - available in Indian store)
• Cumin seeds powder - 1/2 tsp
• Coriander seeds Powder - 1/2 tsp
• Salt to taste

> For Seasoning:

• Mustard Seeds - 1 tsp
• Urud Dal /White Lentils - 1 tsp
• Garlic & Ginger paste - 1 tsp (optional)
• Oil - 3 tsp

Time Required: 20 mins.

Method:

Step 01) In a medium flame heat a pan and sprinkle a few drops of oil add the seeds. When the seeds crackle, add the onion fry till the onion is transparent

 

Step 02) Add the capsicum and stir fry for 3 mins. And then add tomatoes

 

Step 03) Once all veggies are nicely sauted add all the masala powders as mentioned in ingredient list and mix nicely and cook till raw smell of masala disappears

 

Serving: Return to low flame stir gently every now and then. Transfer to serving dish and Serve hot with chapati's

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Stuffed Brinjals/ Bharli Vangi

Ingredients:

• 5-6 medium sized Brinjals / Eggplant
• 2 medium sized Onions – finely chopped
• 1 tbsp powdered Jaggery (Indian Sweetener just like sugar - Available in Indian store)
• Fresh Coriander Leaves – finely chopped
• ½ cup Water
• Oil
• Salt to taste

>For Grinding:

• ½ cup dry shredded Coconut 
• ¼ cup roasted Sesame seeds /Til seeds 

>For Masala Powders:

• ½ cup Peanut powder
• 1 tsp Turmeric/Haldi Powder
• 2 tsp Red Chili powder
• 1 tsp Coriander seed powder/Dhania powder
• 1 tsp Cumin powder/Jeera powder
• 2 tbsp Garam Masala powder (many grounded Indian spices- available in Indian Store)

>For Seasoning:

• 1 tsp Mustard seeds

Time Required: 30 mins

Method:

Step01. Wash the eggplant/ brinjals, remove the stem and slit vertically keeping the base intact. Brinjals begin to oxidize just minutes after slicing, so keep them in water.

Step 02. Now prepare the stuffing masala. Grind together shredded coconut and roasted sesame/til seeds. Mix together with finely chopped onions, (coconut + sesame paste) and all powders (peanut, coriander seeds powder, cumin seed powder,  red chili and garam masala powder). Also put finely chopped  fresh coriander leaves. Mix well. Now stuff the brinjals with this masala.

Step 03. Heat oil in a pan (the pan should be large and broad and this recipe requires oil in large quantity. Add mustard seeds, allow to splutter and then add haldi/turmeric. Now place the brinjals carefully in the oil. If any masala is left you can add that as well.

Step04. After some time, when the brinjals are fried add water, powdered jaggery and salt.

Step05. Now cover the pan with a plate with water in it. This makes the brinjals soft and the gravy doesn't stick to the pan. Cook for about 20-25 mins. Keep stirring in between to check if the brainjals are cooked completely.

Serving: Serve hot with Rotis.

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