Evergreendishes

Tag: dry sabzi

  • Tri-colour stir fry for Independence Day

    Tri-colour stir fry for Independence Day

    Jump to Recipe

    Tricolour Stir Fry is a simple yet tasty accompaniment with chapati or pulka. It is a no onion garlic recipe.

    It’s that time of the year again when we rejoice and our hearts bow down to the warriors of the country. India celebrates the 76th year of Independence. It was after a long struggle India was declared an independent nation, free from the British rule.

    Be proud of your country. It’s the duty of every citizen to safeguard the hard-won freedom.

    I was wondering what I could post for the Independence Day, and soon I decided it would be a simple yet flavoursome dish which can be easily prepared in the busy mornings. It pairs well with chapati or Phulka. It is ideal to pack in the lunch box too.

    Since it is made as an Independence Day Special dish, I have used beans, capsicum and green peas for the green colour. Carrot represents the green colour, and potato represents the white colour. It is a no onion garlic stir fry.

    tri-colour stir fry
    tri-colour stir fry

    I often make mixed vegetable at home. It is one way  assorted  vegetables are served to all members. Here are some of the other recipes shared earlier : Bengali Mixed Vegetable, Rajasthani Vegetable Curry, Kerala Aviyal

    What goes in the tri-colour stir fry?

    The vegetables used for saffron colour is carror. Beans, capsicum and green peas to represent the green colour. Potato, peeled and cut into pieces is used for the white colour. Along with it cashewnut is also used.

    • Beans cut into long strips
    • Carrot : cut into lone inch long strips.
    • Capsicum : cut into long strips.
    • Potato : It is peeled and cut in the similar way.
    • Green peas: I have used the fresh ones
    •  Cashew : Take a handful of cashew and soak them for 15 minutes.
    • Coriander, green chillies, ginger and cumin are made into a paste.
    • Oil : Any neutral cooking oil
    • Asafoetida
    • Turmeric powder
    • Cumin : a pinch for the seasoning
    • Salt to taste
    • Lemon juice to balance the flavours

    The other Independent Day recipes shared earlier are : 

     

    Tri-colour pulav
    Tri-colour pulav

     

    tri-colour idli
    tri-colour idli

    Why should you make Tricolour Stir Fry?

    1. To celebrate national day.
    2. To use the leftover vegetables in the refrigerator.
    3. If your children are fussy eaters, it is a good way to feed varied vegetables.
    4. When you need something different, from the usual cooking.
    5. To add different vegetables in the daily diet.

     

    Print Recipe
    tri-colour stir fry
    Evergreendishesdev

    Tri-colour Stir Fry

    5 from 4 votes
    Tri-colour stir fry is a simple yet tasty stir fry. It pairs with chapathi or phulka.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings: 4 people
    Course: dinner ideas, lunch, Main Course
    Cuisine: Indian
    Ingredients Equipment Method

    Ingredients
      

    • 2 cups beans cut into thin of1 inch long
    • 1.25 cup carrot cut into thin strips of one inch long
    • 1 capsicum
    • 1 potato peeled and cut similarly
    • 1/4 cup green peas
    • 1/4 cup cashew soak for 15 minutes
    To be made into a paste :
    • 1/4 cup coriander
    • 5 green chilli
    • 1/2 inch ginger
    • 1/2 teaspoon cumin
    For seasoning :
    • 2 tablespoon oil
    • 1/4 teaspoon cumin
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    Other ingredients:
    • salt
    • 1/2 lemon

    Equipment

    • 4 4 bowls
    • 2 plates
    • 1 kadai
    • 1 long spoon

    Method
     

    1. Soak cashew for fifteen to twenty minutes. Make a paste of the mentioned ingredients above.
    2. Cut the vegetables and keep them aside. I have cut into one inch long, neither too thick nor thin. The potatoes are peeled here to give the desired white colour.
    3. Take oil in a pan, add cumin. As it sizzles, put beans followed by carrot, potato, capsicum and green peas. Lastly, put the soaked cashew into it. Cover a lid with some water over it, it hastens the cooking process.
    4. Allow them to cook for sometime
    5. Put salt. Add the prepared paste to it. Mix well and remove it after heating it for two minutes on a low flame.
    6. Finally, add lemon juice to it.

    Pin it for later :

    tri-colour stir fry
    tri-colour stir fry

    Wishing all a very happy Independence Day ! If you ever make Tri-Colour Stir Fry  in your kitchen, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates in your inbox and an e-book for free!

     

  • Watermelon Rind and Potato stir fry

    Watermelon Rind and Potato stir fry

    Watermelon rind and Potato Stir Fry is a simple yet delicious side dish. It is a good way to use the rind which is usually discarded. It pairs well with chapathi or phulka. One can also serve it with rice and sambar. 

    I have earlier shared the benefits of watermelon rind. In my eagerness to use the rind, I made this stir fry and it was liked at home. I have mixed it with potato pieces. Cut the rind and potato in similar fashion. Here, I peeled the skin of potato, usually I avoid doing it. But, I felt the need here. You may use only watermelon rind and cook it.

    The other ways in which you can use the rind are Dosa, Salad and Smoothie. If you have not tried these recipes, do try them. I urge it to try these recipes as the summer is setting soon and most of us bring watermelon. Instead of discarding the rind, you can make use of it. The amount of waste we discard can be put to a better use.

     

    watermelon rind and potato stir fry
    watermelon rind and potato stir fry

    Let’s get to the recipe of Watermelon Rind and Potato Stir Fry

    Ingredients: 

    • 2 teaspoon oil
    • 1/2 teaspoon cumin
    • a pinch of asafoetida
    • 2 green chilli
    • 1 cup potato pieces
    • 1 cup watermelon rind pieces
    • salt to taste
    • 1/2 teaspoon turmeric powder
    • 1/2 teaspoon coriander seed powder
    • 1/2 teaspoon chilly powder
    • 1/4 teaspoon garam masala powder
    • coriander for garnishing

      Method:

      1. Cut the watermelon rind into small cubes.
      2. Peel the potato, cut it similarly and put it in a bowl of water.
      3. Take oil in a pan, add cumin seeds. As it splutters, tip in green chilly. Put the potato pieces and give a stir. After a minute, put the rind pieces to it. Put salt, sprinkle some water and allow to cook.
      4. Once they are tender, add turmeric powder, chilli powder, coriander seed powder and garam masala to it. Cook for two minutes, let the flavours seep in.
      5. Garnish with coriander leaves.
      6. Serve with phulka.

    Take a tip: 

    • Cut them in similar size and shape.
    • You may use only watermelon rind pieces.
    watermelon rind and potato stir fry
    Evergreendishesdev

    Watermelon Rind and Potato Stir Fry

    Watermelon rind and potato stir fry is a simple, tasty side dish. This is a good way to use the rind which is usually discarded.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course: dinner, lunch ideas
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 2 teaspoon oil
    • 1/2 teaspoon cumin
    • a pinch of asafoetida
    • 2 green chilli
    • 1 cup potato pieces
    • 1 cup watermelon rind pieces
    • salt to taste
    • 1/2 teaspoon turmeric powder
    • 1/2 teaspoon coriander seed powder
    • 1/2 teaspoon chilly powder
    • 1/4 teaspoon garam masala powder
    • coriander for garnishing

    Method
     

    1. Cut the watermelon rind into small cubes.
    2. Peel the potato, cut it similarly and put it in a bowl of water.
    3. Take oil in a pan, add cumin seeds. As it splutters, tip in green chilly. Put the potato pieces and give a stir. After a minute, put the rind pieces to it. Put salt, sprinkle some water and allow to cook.
    4. Once they are tender, add turmeric powder, chilli powder, coriander seed powder and garam masala to it. Cook for two minutes, let the flavours seep in.
    5. Garnish with coriander leaves.
    6. Serve with phulka.

    Notes

    Cut them in similar size and shape.
    You may use only watermelon rind pieces.

    Pin Watermelon rind stir fry to your collection:

    Watermelon rind and potato stir fry is a tasty side dish. It is a good way to use the rind in our daily cooking.
    watermelon rind and potato stir fry

     

    This is the last post of the year. Thank you for being a part of my journey. Hope to have your continued support in the future too ! Subscribe to get all updates in your inbox and an e-book for free!

     

  • Aloo Mangodi Ki Sabzi | Potato and Dried lentil nuggets stir fry

    Aloo Mangodi Ki Sabzi | Potato and Dried lentil nuggets stir fry

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    Aloo Mangodi ki Sabzi is a popular Rajasthani dish. It is ideal to pair with steamed rice or chapati. It is a semi-dry side dish made using dried nuggets and potato. 

    What is Mangodi ?


    Mangodi is a dried lentil nugget used in dry lands of Rajasthan. It is usually made of moong or urad dal. The people of Rajasthan make these and store them at home. They use them regularly in cooking sabzis and other dishes. They make a good replacement when vegetables are not easily available during summer.

    The lentil is soaked for a couple of hours, it is then made into a paste, seasoned with some spices and it is spread on a sheet in the sun for a couple of days. They are stored and used as and when required.

    The first time I had mangodi ki sabzi was  at a Rajasthani city like entertainment place made here. Later, it was during my Jaipur trip I found it commonly in the thali meals.  A few months back, while shopping online, I found these ready made mangodis  and bought a packet of them to try at home.

    How to use Mangodi ?

    Mangodi can be used in stir fry, curries and pulaos. It is ideal to use in curries along with other vegetables. Here, mangodi is fried in oil to a golden colour. Later, it is cooked along with the potato pieces. They may be crushed and added. As the one I have are small in size, I just added them.

    Alu Mangodi Ki
    Alu Mangodu ki sabzi

    What goes in the Aloo Mangodi Sabzi ?

    • Potato : It is one of the the essentials in making the sabzi.
    • Mangodi : Mangodi is available in the super market. It is ideal to store a packet ot it as it is useful when we do not have any vegetables
    • Onion
    • Oil : Any neutral oil is ideal.
    • Ginger garlic paste : It can be made in a small quantity using the small jar.
    • Cumin 
    • Chilli powder: If the chilli powder is too spicy, be mindful while using it.
    • Coriander powder: You can use a good quality one from the market. Store it in a tight container.
    • Salt 

    Can I make mangodi at home?

    Yes, you can make it during the summer time. It is a regular affair in Rajasthan to make it during summer.  Moong dal is soaked overnight. It is then made into a paste with very little water. To the batter, salt is added and well beaten for sometime. It is then put as small droplets on a tray and dried in the sun for two or three days. It is then stored and used as required.

     

     

    Print Recipe

    Aloo Mangodi ki Sabji

    Aloo Mangodi ki sabzi is a popular side dish from Rajasthani cuisine.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes
    Course: Breakfast, dinner, lunch
    Cuisine: Indian, rajasthani,
    Ingredients Method

    Ingredients
      

    • 4 potatoes
    • 2 onions
    • 1/2 cup mangodi
    • 2 tablespoon oil
    • 1/2 teaspoon cumin
    • 1/2 teaspoon ginger garlic paste
    • 1 teaspoon chilli powder
    • 1.5 teaspoon coriander powder
    • salt to taste

    Method
     

    1. Wash, peel the skin and cut the potato into cubes.
    2. Cut onions and keep them aside.
    3. Make a paste of ginger and garlic.
    4. Take oil in a pan, add mangodi and shallow fry them Once they are golden in colour, remove and put them aside.
    5. Now, add cumin, as it splutters put onion to it. Saute for a few seconds. Put the ginger garlic paste to it and continue to saute for sometime.
    6. Add potato pieces and fried mangodi pieces to it. Let cook for sometime. You may add salt at this stage.
    7. Once the potato pieces are cooked, add chillo powder and coriander powder to it.
    8. Finally, garnish with coriander leaves .
    9. Aloo Mangodi Sabji is ready to serve.

    Pin it for later:

    Aloo Mangodi ki Sabzi is a popular side dish from Rajasthani cuisine. It is a semi-dry preparation ideal to pair with chapathi.
    Aloo Mangodi ki Sabzi

     

    If you ever make this Aloo Mangodi ki Sabzi,  do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. I will be glad to see your creation and share it further. Let’s be connected, do follow on social media platforms. Until next time, let’s stay connected.  Subscribe to get all updates and an e-book for free. Check out my e-books on Amazon.  Happy Cooking !

  • Menthe Matvadi Palya | Matodi Palya | Karnataka recipes

    Menthe Matvadi Palya | Matodi Palya | Karnataka recipes

    Jump to Recipe 

    Menthe Matvadi Palya / Matodi Palya  is a traditional side dish from Karnataka. Fenugreek leaves are cooked along with ground paste of bengal gram to make this delicious accompaniment. It is a no onion garlic recipe. It is vegan and makes a healthy side dish. A delicious side dish, one can eat it as a snack too. 

    It is one of the heirloom recipes, I wanted to post it since a long time and it is on my blog today.  Menthe Matodi Palya  is a dish you make it once in a way and enjoy, it needs good amount of oil to cook and ample time also. Thus, one needs to be liberal with the use of oil here.  It pairs well with steamed rice or one can serve it as a side dish along with rice and rasam. It may eaten by itself as a snack too. 

    I love using fenugreek leaves in my cooking as it gives a good flavour to many dishes. Moreover, it is rich in nutrients as Vitamin K, Vitamin C, Vitamin A, folate, Riboflavin and Pyridoxine. It also contains many antioxidants. It is low in calories. It helps to control diabetes and anaemia. It is good for the digestive system.

    menthe matvada palya

    About the event: 

    It’s time for Shhh Secretly Cooking Challenge post. The theme for the month of June was suggested by Seema Doraiswamy Sriram as ” Fear Not The Bitter”. Seema is a wonderful blogger who blogs at Mildly Indian. She  has many delicious recipes with a good twist in them. I love the simplicity of her cooking and bookmarked the black rice ladoo and guava chutney to make it soon.  Seema was my partner and she gave me coconut and  green chilly as the secret ingredients. But since I had not used coconut, I asked for a change and it was oil she gave me and I made this Matvadi Palya.  I had given oil and cumin as the secret ingredients to Seema  and she has made this delicious side dish Karela ka Bharta. 

    Karnataka recipes :

    The other karnataka recipes shared earlier on the blog are Huli Nuchu, Mixed Vegetable Kootu, Bisebelebath. Among the sweets, we cherish the traditional Ragi Halbai and Bellada Sheera.

    Let’s get to the recipe of Menthe Matvada Palya /Matodi Palya : 

    Ingredients:


    1 cup bengal gram  (Measurement used: 1 cup = 150ml) 
    2 cluster (bunch) fenugreek leaves
    5 green chilly
    water (little)
    3 tablespoon oil
    1/2 teaspoon mustard
    asafoetida
    1/4 teaspoon turmeric powder
    salt

    Method:


    1.Wash and soak bengal gram for two hours.
    2. Separate the fenugreek leaves. Chop them and put them in water. Clean it several times to remove the grime.
    3.Remove the bengal gram from water and grind it along with green chilly. Add little water while grinding.
    4. Heat oil in a pan, add mustard seeds. As it splutters, put asafoetida and turmeric powder to it. Now, put the fenugreek leaves. Let them cook for a minute. Once the methi leaves are cooked, add the ground mixture to it. Put salt and mix it. Let it cook on a low flame. Keep on stirring with a ladle, otherwise, the wet mixture forms a mass and  it will stick to the pan. All the efforts  turn to be a waste.  From the wet mixture, it cooks to a dry, delicious curry. It needs at least ten to fifteen minutes to cook perfectly. A perfectly cooked dish is dry and grainy. 

     

     

    Take a tip: 

    • Add very little  water to grind it to a coarse paste.
    • Coconut and ginger may be added while grinding. I have not added. 
    • A little cumin may be put in the seasoning.
    Print Recipe

    Menthe Matodi Palya

    Menthe Matodi Palya is a delicious side dish from Karnataka. It is a , healthy, vegan, no onion garlic, side dish.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 20 minutes
    Soaking time 30 minutes
    Total Time 1 hour 5 minutes
    Course: dinner, lunch
    Cuisine: karnataka, South Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup bengal gram
    • 2 cluster bunch fenugreek leaves
    • 5 green chilly
    • water little
    • 3 tablespoon oil
    • 1/2 teaspoon mustard
    • asafoetida
    • 1/4 teaspoon turmeric powder
    • salt

    Method
     

    1. 1.Wash and soak bengal gram for two hours.
    2. Separate the fenugreek leaves. Chop them and put them in water. Clean it several times to remove the grime.
    3. 3.Remove the bengal gram from water and grind it along with green chilly. Add little water while grinding.
    4. Heat oil in a pan, add mustard seeds. As it splutters, put asafoetida and turmeric powder to it. Now, put the fenugreek leaves. Let them cook for a minute. Once the methi leaves are cooked, add the ground mixture to it. Put salt and mix it. Let it cook on a low flame. Keep on stirring with a ladle, the wet mixture forms a mass and  it will stick to the pan. All the efforts will turn to be a waste.  From the wet mixture, it cooks to a dry, delicious curry. It needs at least ten to fifteen minutes to cook.

    Notes

    Add very little  water to grind it to a coarse paste.
    Coconut and ginger may be added while grinding. I have not added. 
    A little cumin may be put in the seasoning.

    Pin it for later: 

    Menthe Matvada Palya is one of the heirloom recipes. It is a tasty side dish ideal to pair with rice and rasam.
    Menthe Matvada Palyaacc

     

    If you ever make this Menthe Matvadi  recipe or any of my other dishes,  do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. I will be glad to see your creation and share it further. Let’s be connected, do follow on social media platforms. Until next time, let’s stay connected.  Subscribe to get all updates in your inbox. Happy Cooking !

  • Easy Cauliflower stir fry

    Easy Cauliflower stir fry

    Cauloflower Stir Fry is an easy to make, tasty side dish from North Indian cuisine.

    Cauliflower, popularly known as gobi,  can be used in a wide range of dishes. It is extensively used in curries, stirfry and starters. It is one of the veggies liked by kids today.

    This vegetable needs to be cleaned properly as it is the home to many tiny worms. Keep the florets immersed in hot water to which salt and turmeric is added.

     

    Various kind of dishes can be made using cauliflower. Cauliflower stir fry is easy to prepare and tasty.  It goes well with chapatis and phulkas. The other cauliflower dishes posted are : Gobi Manchurian is one of the preferred snacks at home.

    cauliflower stir fry
    cauliflower stir fry

    Cauliflower Stir Fry Recipe

    Ingredients:

    • 1 small cauliflower
    • 2 onion
    • 1/2 bunch coriander
    • 1 inch ginger
    • 2 green chilly
    • 1/2 tsp cumin
    • 1/4 tsp turmeric powder
    • 2 tsp  oil
    • salt to taste

    Pre- requisites :

    • Take small florets of cauliflower and boil till tender with a pinch of salt and turmeric powder.
    • Chop onion finely.
    • Grind coriander, ginger and green chilly to a paste.

    Method:

    • Take a pan and add the oil. Add cumin, after a second, add the onions and turmeric powder to it. Saute for a while.
    • Add the ground paste and salt to it. Mix well.
    • Drain the water and add the florets. Mix well.
    • Let the flavours blend together.
    • Cauliflower stir fry is ready to serve.
    • Serve with chapati or phulka.

    cauliflower stir fry

    Cauliflower Stir Fry

    5 from 2 votes
    Cauliflower Stir Fry is an easy to make, tasty side dish. It pairs well with chapathi or phulka.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course: dinner, lunch
    Cuisine: north indian
    Ingredients Equipment Method

    Ingredients
      

    • 1 small cauliflower
    • 2 onion
    • 1/2 bunch coriander
    • 1 inch ginger
    • 2 green chilly
    • 1/2 tsp cumin
    • 1/4 tsp turmeric powder
    • 2 tsp oil
    • salt to taste

    Equipment

    • 1 pan
    • 1 ladle
    • 2 bowls

    Method
     

    Pre- requisites :
    1. Take small florets of cauliflower and boil till tender with a pinch of salt and turmeric powder.
    2. Chop onion finely.
    3. Grind coriander, ginger and green chilly to a paste.
    Method:
    1. Take a pan and add the oil. Add cumin, after a second, add the onions and turmeric powder to it. Saute for a while.
    2. Add the ground paste and salt to it. Mix well.
    3. Drain the water and add the florets. Mix well.
    4. Let the flavours blend together.
    5. Cauliflower stir fry is ready to serve.
    6. Serve with chapati or phulka.

    About the event:

    Sending this to Foodies_Redoing Old Post 80, a fortnightly event. I have made this stir fry since I have put it here. I like to make this simple stir fry with chapathi. Now, I have put better pictures here, the recipe remains the same.

    Pin it for later:

    cauliflower stir fry
    cauliflower stir fry

     

    If you ever make this stir fry, take a picture and share with @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates and an e-book for free!

     

  • Alu Methi | no onion garlic recipe

    Alu Methi | no onion garlic recipe

    Alu Methi is a popular accompaniment that tastes good with any Indian flat bread. It is lightly tossed with spices in a seasoning of fenugreek leaves.
    I make this dish quiet often; primarily for three reasons, it is easy to make, liked by my family and ideal for those days of no onion -garlic. Yes,it is sans these two ingredients.

    My other potato dishes : Alu Jeera, Potato Bonda

    alu methi
    alu methi

    INGREDIENTS:

    • 4 Potatoes
    • 2 clusters fenugreek leaves
    • 1 1/2  teaspoon coriander powder
    • 1/2 teaspoon cumin
    • 1 teaspoon chilli powder
    • 2 green chilli
    • 1 tablespoon oil
    • 1/4 teaspoon mustard seed
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • salt to taste

    alu methi
    alu methi

     

    PROCEDURE :

    Boil the potatoes in a pressure cooker. When cool, peel the skin and cut them into cubes. Keep aside. Make seasoning, when the mustard seeds crackle, add cumin, asafoetida and green chilly by splitting into two pieces. Add fenugreek leaves. Let cook, saute and add the coriander powder, salt and red chilly powder. Now add the potato  cubes and mix well. Alu Methi is ready to serve.Tastes good with phulka or chapatis.

    A few similar kind of recipes from my blogging friends

    alu methi
    Evergreendishesdev

    Alu Methi

    Alu Methi is a popula, vegan, no onion garlic accompaniment. It pairs well with any Indian flat bread.
    Print Recipe Pin Recipe
    Course: dinner, lunch
    Cuisine: north indian
    Ingredients Notes

    Ingredients
      

    • 4 Potatoes
    • 2 clusters fenugreek leaves
    • 1 1/2 teaspoon coriander powder
    • 1/2 teaspoon cumin
    • 1 teaspoon chilli powder
    • 2 green chilli
    • 1 tablespoon oil
    • 1/4 teaspoon mustard seed
    • 1/4 teaspoon asafoetida

    Notes

    Boil the potatoes in a pressure cooker. When cool, peel the skin and cut them into cubes. Keep aside. Make seasoning, when the mustard seeds crackle, add cumin, asafoetida and green chilly by splitting into two pieces. Add fenugreek leaves. Let cook, saute and add the coriander powder, salt and red chilly powder. Now add the potato  cubes and mix well. Alu Methi is ready to serve.Tastes good with phulka or chapatis.

        Let’s be connected and do share if you have liked it !

     

     

  • Beetroot Stir Fry Recipe

    Beetroot Stir Fry Recipe

    Beetroot stir fry is a simple, healthy and tasty side dish from South Indian cuisine. It pairs well with chapati or phulka.

    Beetroot is a wonderful vegetable .The vibrant  purple colour is very pleasing. I really love that colour. Dark coloured vegetables are all rich in nutrients and so is this one. It is rich in calcium, iron, Viamin A and C and packed with anti oxidants.

    It is good for the heart and lowers the blood pressure. It is said to prevent some types of cancer. It helps in the functioning of the brain and thus helps in preventing dementia. It is rich in fibre and thus helps in keeping the body clean.

    One can find many ways to include this vegetable.Many people drink juice of it. It can be used in vegetables, soups and varied snacks as cutlets and burgers. Today, I am presenting to you a simple vegetable which is healthy and can be quickly prepared.

    This  vegetable is liked by my children sans fresh coconut, but do feel free to include it for a better taste.

    Beetroot Stir Fry
    Beetroot Stir Fry

    Beetroot Stir Fry

    Ingredients:

    • 1 beetroot
    • 2 teaspoon oil
    • 1/2 teaspoon mustard seed
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • 2 green chilly
    • salt
    • 1/4cup fresh grated coconut

     

    Method:

    • Cut the beetroot in half and pressure cook it along with rice or dal.
    • Peel the skin and cut into small cubes.
    • Make a seasoning  by adding the mustard seeds, urad dal, bengal gram , asafoetida  and turmeric powder. Add the green chilli and after a second , put the beetroot pieces and stir. Add salt and coconut and heat on a low flame for sometime.
    • Serve with chapati or phulka or as an accompaniment with rice.

    Take a tip:

    • The purple crimson colour tends to cover our hands while cooking. Use lime juice to get rid of it.
    • Keep the beetroot in a separator or on a steel lid over the separator.

    Beetroot Stir Fry
    Evergreendishesdev

    Beetroot Stir Fry

    Beetroot Stir Fry is a simple yet tasty side dish. It pairs well with chapati as well as rice.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course: lunch box, lunch ideas
    Cuisine: karnataka
    Ingredients Method Notes

    Ingredients
      

    • 1 beetroot
    • 1 tsp urad dal
    • 2 green chilly
    • 1/4 tsp asafoetida
    • 1/4 tsp turmeric powder
    • 1/2 tsp mustard seeds
    • 2 tsp oil
    • 1 cup fresh grated coconut optional

    Method
     

    1. Cut the beetroot in half and pressure cook it along with rice or dal.
    2. Peel the skin and cut into small cubes.
    3. Make a seasoning  by adding the mustard seeds, urad dal, bengal gram , asafoetida  and turmeric powder. Add the green chilli and after a second , put the beetroot pieces and stir. Add salt and coconut and heat on a low flame for sometime.
    4. Serve with chapati or phulka or as an accompaniment with rice.

    Notes

    The purple crimson colour tends to cover our hands while cooking. Use lime juice to get rid of it.
    Keep the beetroot in a seperator or on a steel lid over the seperator.

    About the event:

    Sending this to our fortnightly event, Foodies_Redoing Old Post 37, where we work on an old post by editing the picture, text or both. Here, I have created new pictures.

    Pin it for later:

    Beetroot Stirfry

    If you ever make this recipe, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see and share your creation further.
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  • Stuffed Bhendi

    Stuffed vegetables make great accompaniments. Although ,they involve  a lot more efforts ,it is worth it. Stuffed bhendi is tasty and can be prepared for lunch.

    Bhendi or ladies finger ,popular as okra to many is extensively used in our daily cooking. It is a wonderful vegetable filled with pyridoxine,minerals as vitamin A,B ,C and K also iron, manganese  and potash. It is suggested that one needs to include more of this veggie in their diet to prevent alzeihmers. It  is low in calorie and ideal for those with diabetics . Try to include in different. Here is the recipe of stuffed bhendi for you.

    Ingredients:

    A) To make you need

    • bhendi or ladies finger 1/2 kg
    • oil

    Choose tender and small garden fresh  bhendis for this vegetable.

    B)  To be ground to a paste:

    • onion 2
    • tomato 1
    • ginger 1/2 inch
    • green chilly 2
    • coriander 1/2 bunch
    • cumin 1/4 tsp
    • chilly powder 1 tsp
    • fresh coconut 1bowl
    • salt

    stuffed okra

    Method :

    • Wash the okra and pat dry.
    • Trim the edges
    • Make a slit in the centre with a sharp knife.
    • Grind all the ingredients to a fine paste.
    • Slowly fill into it . Take care, as you may break open it further.
    • Keep aside.
    • Repeat for all the bhendi
    • Heat oil in a kadai.
    • Slowly add the stuffed bhendi and let cook on a slow flame.
    • Saute once in a while,lest they do not mess up.
    • Add the remaining paste.
    • Cook for five more minutes.
    • Remove from fire, serve with chapati or roti.

    DSC01786

    bhendi trimmed

    DSC01784

    bhendi slit

    ground paste

     

    DSC01797

    stuffed with the paste

    stuffed bhendi

    stuffed bhendi

    Related post of capscicum can be found here :

    https://evergreendishes.com/2014/05/30/stuffed-capscicum-microwave-cooking/

    I found on my blogging friend VidyaLakshmi Chandrahasa’s  website www.akshaypatre.com the  kind of vegetable that we usually make and thought of sharing it here :

    http://www.akshaypatre.com/2013/08/bhende-sukke-bendekayi-palya-okra.html

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    HAPPY COOKING

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  • Potatoes tossed in cumin | Aloo jeera

    Potatoes tossed in cumin | Aloo jeera

    Potatoes play an important role in our daily cooking because of their versatility. You can use it for a wide range of dishes, from stir fry to snacks.

    Presenting to you all a  tasty and simple vegetable  with very few ingredients.  Potatoes tossed in cumin is nothing ,but our very own Aloo Jeera, which is loved by one and all. Over to the recipe below.

    The ingredients that you need are:

    1. 1/2 kilogram potatoes 
    2. 1/2 tablespoon cumin seeds 
    3. 1/4 teaspoon turmeric powder 
    4. 1/4 teaspoon asafoetida 
    5. 1/4 teaspoon mustard seeds 
    6.  2 teaspoon chilli powder 
    7. salt according to taste
    8. 3 tablespoon oil 

    aloo jeera
    aloo jeera

     

    METHOD :

    Cut the potatoes into medium sized long strips. Wash them well with salt water.

    Take a kadai and add oil to it. Add mustard seeds, turmeric and asafoetida. When it splutters, add thecumin seeds. Then add potato slices into it.

    Cook on a low flame until done. It needs time , so do not hurry with it.

    When done, add salt and chilli powder. Serve with chapati or rice.

    Other potato recipe on the blog: Grilled baby potatoes  Aloo Jeera

    aloo jeera
    Evergreendishesdev

    Aloo Jeera

    5 from 2 votes
    Aloo Jeera is one of the tastiest and easiest accompaniments that I can think of. It is liked by one and all.
    Print Recipe Pin Recipe
    Servings: 4 people
    Ingredients Method Notes

    Ingredients
      

    • 1/2 kilogram potatoes
    • 3 tbsp oil
    • 1/4 tsp mustard seeds
    • 1/4 tsp turmeric powder
    • 1/4 tsp asafoetids
    • 2 tsp chilly powder
    • salt to taste
    • 1/2 tbsp cumin

    Method
     

    1. Wash the potato and cut them into medium sized long pieces.
    2. Take oil in a pan, make the seasoning. Add the mustard seeds, as it crackles, put asafoetida,cumin and turmeric. Then add the potato pieces.Mix well. Add salt.
    3. Let cook on a low flame, keep sauteing in between. 
    4. Once it is done, add chilly powder and let cook for another five minutes.
    5. Alu Jeera is ready to serve.

    Notes

    Do not peel the skin of potatoes.
    Wash the potatoes pieces well in salt water.
    Adjust chilly powder to your preference.

    Other side dishes that I often make at home are Alu Palak, Veg Hariyali and Methi Chaman.

    If you ever make this recipe, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see and share your creation further.
    Check out my e-books on Amazon. Do not miss any post, subscribe to get all updates and an e-book for free !

     

     

     

     

     

  • Aviyal / easy avial recipe/ Kerala cuisine

    Aviyal / easy avial recipe/ Kerala cuisine

    Avial / aviyal is a popular dish from Kerala cuisine. Assorted vegetables are used to make this delicious stir fry, it tastes good with hot steamed rice.

    This is a popular dish of Kerala. It is lightly spiced with various kinds of umpteen vegetables. It makes a good dish when you have a stack of veggies at home or a few assorted ones. It is usually served with rice but can also be eaten with chapati.

    Avial / aviyal

    Avial / Aviyal / Kerala cuisine

    Ingredients:

    • 20 beans
    • 1 carrot
    • 1 potato
    • 2 cucumber
    • 1/2 bowl green pea
    • 2 drumstick
    • 1/4 yam
    • 1/2 bowl fresh grated coconut
    • 1 teaspoon cumin
    • 2 green chilly
    • 1 tablespoon coconut oil
    • 1/2 teaspoon mustard seed
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • a few curry leaves
    • salt to taste
    • water for grinding

    Method:

    1. Wash and cut the veggies.
    2. Boil them separately in a pan with water. Remove the stock and use it for any other purpose.
    3. Grind coconut, green chilly and cumin together with some water to a fine paste.
    4. Heat oil in a pan, add mustard seeds, as they crackle, put asafoetida, curry leaves and turmeric powder. Put the veggies, the ground paste and salt, give a stir.
    5. Heat for sometime, let the flavours imbibe.
    6. Serve hot with rice or chapati.

    Pin it for later:

    easy avial recipe

    This was one of the first few posts that I wrote when I started my website. I have joined a group Foodies_Redoing Old Posts and we give a new look to one post every fortnight. This post is part of Foodies Redoing Old Post 5. Believe me, I had not even put a single picture for this post ! Well, I have come a long way since then.

    If you have liked this post, do leave a comment and share it with your family and friends. If you ever make this dish, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook.