Evergreendishes

Tag: side dish

  • Beans Stir fry / Beans Palya

    Beans Stir fry / Beans Palya

    Jump to Recipe Print Recipe

    Beans, popularly known as French beans or just by the name of ring beans is a key ingredient in South Indian cooking. It makes a good combo with other veggies such as carrot, peas, capsicum and potato and can be used in various dishes as gravies, pulav or snacks. But, have you tried this simple g bean stir fry? I am sure, many are not aware of this , do give a try. Bean stir fry is a healthy and easy alternative to quick cooking. It can be used as an accompaniment with chapati or rice. Beans palya makes a good accompaniment in South Indian cooking.

    Beans Stir Fry / Beans Palya Recipe

    Ingredients:

    • 1/2 kg beans
    • 1/2 teaspoon mustard seeds
    • 1/4 teaspoon asafoetida
    • 1 teaspoon bengal gram
    • 1 teaspoon urad dal
    • 4 green chilly
    • curry leaves a few
    • coriander for garnishing
    • fresh coconut
    • 2 teaspoon oil
      salt to taste
    • fresh coconut
    • coriander leaves

    Equipments : chopping board,knife, wok, spatula

    Method:

    1. Remove the ends and the strings of the beans Chop them finely.
    2. Wash it in tap water and keep aside.
    3. Take a wok, add the oil and heat on a low flame. Add mustard seeds, as it crackles add the bengal gram and urad dal, leave it for a while, then add the green chilly ,turmeric powder, asafoetida and curry leaves.
    4. Add the chopped green beans along with salt and sprinkle a little water. Allow to cook till tender.
    5. Add grated coconut and fresh coriander leaves to it. Green bean stir fry is ready to serve.

    Take a tip:

    • Addition of coconut enhances the taste. During summer, keep it in the refrigerator.
    • A few dry red chilly may be added in the seasoning instead of green chilli. Alternatively, you can add red chilli powder after the beans is tenderly cooked.
    • You may use onion along with it. The traditional recipe does not use it.
    • In one kind of recipe, coconut and chilli powder are ground and added.

     

     

    Beans Stir Fry

    Beans stir fry is a tasty side dish from South India.
    Print Recipe
    Ingredients Equipment Method

    Ingredients
      

    • 1/2 kg beans
    • 1/2 teaspoon mustard seeds
    • 1/4 teaspoon asafoetida
    • 1 teaspoon bengal gram
    • 1 teaspoon urad dal
    • 4 green chilly
    • curry leaves a few
    • coriander for garnishing
    • fresh coconut
    • 2 teaspoon oil
    • salt to taste

    Equipment

    • cooking pan, serving spoon, bowl

    Method
     

    1. Chop the beans finely . Wash it in cold water and keep aside.
    2. Take a wok, add the oil and heat on a low flame. Add mustard seeds, as it crackles add the bengal gram and urad dal, leave it for a while, then add the green chilly ,turmeric powder, asafoetida and curry leaves. Add the chopped green beans along with salt and sprinkle a little water.
    3. Allow to cook till tender. Add grated coconut and fresh coriander leaves to it. Green bean stir fry is ready to serve.

    About the event :

    Sending this to Foodies_Redoing Old Post_166. It is a fortnightly event, an old post is worked by editing the post with better pictures or more relevant content. Here, I have changed the picture on this day Dec 7th, 2025.

    If you ever make Beans 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!

     

  • Palak Kofta Curry

    Palak Kofta Curry

    Palak Kofta Curry is a delectable side dish from North Indian cuisine. Dumplings of potato are dipped in a delicious spinach gravy, it makes a good side dish with roti and naan. 

    Spinach is one of the healthiest foods mentioned by the world health foods. It is rich in anti -oxidants and store house of nutrients.It consists of Vitamin K,Vitamin A, manganese,iron and Vitamin B2 and B6. One needs to include it on a regular basis in their diet.

    Spinach can be used in various ways in our diet. Recipes with spinach are a good way to sneak in some nutrients for my family. Moreover, I love the versitality of spinach.  I often make   Alu Palak, and the delicious Dal Palak as accompaniments with chapathi.  I had made a kebab and it had turned out delicious. I even used  in making dry snacks such as Palak Sev.

    Here is an accompaniment Palak Kofta Curry which you can use it with steamed rice or roti.

    palak kofta curry

    Palak Kofta Curry Recipe

    Ingredients:

    For the curry :

    • Spinach 3 clusters
    • onion 2
    • ginger 1 inch
    • green chilli 2
    • red chilli powder 1tsp
    • milk 2tbsp
    • cream 2 tbsp
    • coriander powder 1tsp
    • salt to taste
    • oil for cooking

    For the koftas :

    • boiled potatoes 3
    • onion 1
    • green chilly 2
    • spinach leaves  a few
    • ginger 1/2 inch
    • bread 2 slices
    • coriander leaves 2 tbsp
    • garam masala powder 1/2tsp
    • amchur powder 1/4 tsp
    • salt to taste
    • cornflour for binding
    • oil for shallow frying

    Method :

    For the spinach curry :

    • Blanch the spinach leaves. When cool grind to a paste.
    • Take oil in a kadai, add  ginger, then put the onion pieces and saute it. As they turn pale, add the spinach paste. Allow to boil for a minute.
    • Add milk, coriander powder, garam masala powder, red chilly powder and salt.
    • Finally, stir the cream into it.
    • Let the flavours blend together.

    For the koftas :

    Kofta is usually made by deep frying in oil. But, I have adopted the healthier version of cooking and it is equally tasty.

    Take a bowl and mash the potatoes. Add finely cut onions, a few spinach and coriander leaves which are chopped into bits. Grind the chilli and ginger together. Mix all the spicey powders along with bread and salt. Knead well. Make flat balls and keep aside. Make a paste of cornflour. Dip the kofta into and it and shallow fry on a skillet.

    To serve:

    Put the kofta  in the curry just before serving.

    Some quick notes for you :

    • Do not blanch the leaves for more than two minutes.
    • If you want to make a vegan dish, add almond milk instead of milk and avoid the cream. This also tastes good.
    • Garlic may be added for the curry. I have not added. Use ginger garlic paste and saute.
    Palak Kofta Curry
    Palak Kofta Curry
    Evergreendishesdev

    Palak Kofta Curry

    Palak kofta curry is a tasty accompaniment from North Indian cuisine. Guilt free, melt in the mouth koftas are dunked in a spinach gravy, makes a tasty treat with any meal.
    Print Recipe
    Course: dinner, lunch ideas
    Cuisine: north indian
    Ingredients Method

    Ingredients
      

    For the gravy
    • 3 cluster spinach
    • 2 onion
    • 1 inch ginger
    • 2 green chilli
    • 1 teaspoon red chilli powder
    • 2 tablespoon milk
    • 2 tablespoon fresh cream
    • 1 teaspoon coriander powder
    • salt
    • 2 teaspoon oil
    For the koftas
    • 3 boiled potato
    • 1 onion
    • 2 green chilly
    • spinach leaves
    • 1/2 inch ginger
    • 2 slices bread
    • 1/2 teaspoon garam masala
    • 1/4 teaspoon amchur powder
    • salt to taste
    • cornflour for binding
    • oil for frying

    Method
     

    For the gravy
    1. Blanch the spinach leaves, keep aside a few for koftas.
    2. When cool grind it to a paste.
    3. Take oil in a pan, add ginger, saute for a while, then add onions.
    4. As the onions turn pale pink, put the spinach puree. Allow to boil.
    5. Add milk, coriander powder, red chilly powder, garam masala powder and salt.
    6. Lastly, add the cream, let cook for sometime.
    To make koftas
    1. Take a bowl and mash the potatoes
    2. Add finely chopped onion, spinach and coriander leaves to it.
    3. Grind the ginger and chilli together.
    4. Mix all the spice powders along with salt and bread to it.
    5. Knead well.
    6. Make flat balls and keep it aside.
    7. Make a paste of cornflour.
    8. Dip the balls in it and shallow fry on a skillet.
    To serve:
    1. Put the koftas in the gravy and serve immediately.

                              HAPPY TO HAVE YOU  AND DO ENJOY OUR AWESOME  DINNER PARTY .

    This was one of the first few posts that I wrote in the beginning. I have joined a group Foodies_Redoing Old Post and thus I am updating one post with better pictures every fortnight. Sending this to Foodies_Redoing Oldpost 7

    If you ever make Palak Kofta recipe, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates and an e-book for free.

  • 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

    Subscribe to get an e-book of handyhints for free !

    [inbound_forms id=”default_1″ name=”First, Last, Email Form”]

    HAPPY COOKING

     [social_share style=”bar” align=”horizontal” heading_align=”inline” facebook=”1″ twitter=”1″ google_plus=”1″ linkedin=”1″ pinterest=”1″ /]

  • Black eyed bean veggie (alasande kalu)

    Black eyed bean veggie (alasande kalu)

    Black eyed bean makes a good accompaniment with chapati or jowar roti. Dried ones need soaking while the fresh ones can be cooked instantly.

    Daily cooking needs some planning and I find beans to be useful in some way, either as a quick or soaked stir fry.  I tend to make them quite often as they are rich in nutrients and loved by all. Black eyed bean,  known by the name as “alasande ” in kannada  makes a good accompaniment with jowar roti or chapati. It is used in various dishes as sambar and fried dumplings. Here is one kind of accompaniment that is often made at home. 

    black eyed bean palya

    Ingredients that you need are 

    • Black eyed bean 2cups  
    • Onion 2  
    • Coriander 1/2 bunch
    • Ginger 1 inch
    • Green chilly 4
    • Cumin 1tsp
    • Oil 1 tbsp
    • Salt to taste 

     

    Method :

    Soak the black eyed beans for half an hour.Cut the onions finely and keep aside. Pressure cook them. Grind coriander leaves,ginger and green chilly  to a fine paste. Take oil in a kadai, add cumin, turmeric powder and asafoetida. As cumin splutters add onions and saute till light pink. Now,add the paste and salt to it . Let cook for a minute. Add the cooked beans along with the water. Let boil to get a thick consistency.

    Handy hints:

    • Adding the water content ensures all the vital nutrients are regained.
    • Two cloves of garlic may be added while grinding the paste.

    Black eyed bean veggie

    Black eyed bean veggie makes a good
    Print Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    soaking time 30 minutes
    Course: sabzi
    Cuisine: karnataka
    Ingredients Method

    Ingredients
      

    • 2 cup black eyed bean
    • 2 onion
    • 1/2 bunch coriander
    • 1 inch ginger
    • 4 green chilly
    • 1 tbsp oil
    • salt

    Method
     

    1. Soak the black eyed beans for half an hour.
    2. Cut the onions finely and keep aside.
    3. Pressure cook the soaked beans.
    4. Grind coriander leaves,ginger and green chilly  to a fine paste.
    5. Take oil in a kadai, add cumin, turmeric powder and asafoetida. As cumin splutters add onions and saute till light pink.
    6. Put the paste along with required amount of salt to it. Let cook for a minute.
    7. Put the boiled beans to it, boil for sometime, until you reach the required consistency.

    This is an old post which I have redone it now with better pictures and text. Sending this to Foodies Redoing Old Post 16, a foodie group where we virtually meet with our new posts twice a month.

    If you ever make this recipe, take a picture and tag me @foodiejayashree on Instagram or @evergreendishes on Facebook. Let’s be connected. 

     

    SIGN UP TO GET A FREE COPY  OF  “Book of Handyhints ” and all updates in your inbox

     

  • Okra with tomatoes / Bhindi Tamatar ki Sabzi

    Okra with tomatoes / Bhindi Tamatar ki Sabzi

    Okra with tomatoes/bhindi tamatar ki sabzi makes a good accompaniment with roti or chapati. It is tasty and easy to prepare.

    Okra is called by different names. It is commonly known as bhendi or bhindi. Many are familiar to it as lady’s finger.

    Okra is a popular vegetable which is used in various ways. It is used to make stir fry, dal, sambar, bhindi fry and even chutney. I love making stir fry with it and here is another one, Okra with tomatoes / bhindi tamatar ki sabzi.

    Okra with tomatoes makes a good accompaniment with chapati or roti. It is ideal to pack in the lunch box too, kids will like this, just make sure you chose the best bhindi to make it.

    Okra / bhindi should be soft and dark green in colour. The nip should break easily.

    My other okra recipes that you may like to try : Tasty Bhindi Fry, Delicious Okra Stir Fry, Maharashtrian Bharli Bhendi, Kurkuri Bhendi

    Let’s get to the recipe of Okra with Tomatoes/ Bhindi Tamatar ki Sabzi

    The ingredients that you need are :

    • okra or ladies finger 1/2 kg
    • tomatoes 3
    • onions 2
    • oil 1tbsp
    •  chilli powder 2 tsp
    • amchur powder 1/4 tsp
    •  garam masala powder 1/2 tsp
    • salt to taste
    • cumin 1/2 tsp 
    Okra with tomatoes / bhindi tamatar ki sabzi
    okra with tomatoes / bhindi tamatar ki sabzi

    Method :

    1. Wash and pat dry the okra. Cut into one inch long pieces. Ensure that they are fully dry before you cut.
    2. Cut tomato and onion into small pieces.
    3. Tale a teaspoon of oil in a pan and shallow fry the okra on a low flame, the stickiness should vanish.
    4. Once it is done, put them aside. Add oil, put cumin to it. As the cumin splutters, add onion and saute for sometime. Add tomatoes, let them cook well.
    5. Then add amchur powder, garam masala powder, chilli powder and salt.
    6. Mix well, add the okra pieces to it and simmer for five minutes.
    7. Serve with chapati or roti.

    Pin it for later:

    okra with tomatoes / bhindi tamatar ki sabzi

    This is an old post, which I have redone with better pictures and content. Sending this Foodies_Redoing Old Post 12  where we meet every fortnight with a new look to our old blog post.

    If you have liked this post, do  leave a comment below. It really motivates me to write more. If you ever make this recipe, take a picture and share it on Facebook by tagging @evergreendishes or on Instagram by tagging @foodiejayashree. I will be glad to see your creation and shall share it further.

    Let’s be connected, do follow us: Twitter, Facebook, YouTube

    Do check out my e-books Subscribe to get a book of handy hints for free and all updates in your inbox.

     

     

  • Dal with Methi Stir fry / Bele Palya

    Dal with Methi Stir fry / Bele Palya

    The semi cooked tur dal with methi leaves and onion makes a good accompaniment with chapati or jowar roti. . It is one of the dishes which has been cooked since ages and is still prevalent, because of its good taste. More over,it is easy to cook and needs no much organising.

    dal with methi stir fry
    dal with methi stir fry

    DAL WITH METHI STIR FRY

    INGREDIENTS:                  

    • 1 cup turdal            1 cup = 150 ml 
    • 2 clusters of methi or fenugreek leaves
    • 2 onions finely cut
    • 4 green chillies
    • 1 tsp of cumin seeds
    • 1 tbsp of oil
    • asafoetida
    • mustard seeds
    • 1/4 tsp of turmeric powder
    • salt

     

    METHOD:

    1. Cook the tur dal in an open vessel. We need a semi-cooked dal of around 70%
    2. Cut and wash the methi leaves.
    3. Make the seasoning with cumin and  green chillies.  Add onion to it. Saute for a while, put the onions. 
    4. Drain the cooked dal and keep it aside.
    5. Put  the cooked dal to it. Add salt and mix well. Simmer for some time.

    Take a tip:

    • The drained water of tur dal is rich in nutrients. It can be used for making rasam.
    • A few cloves of garlic may be added to it.
    • If you want it spicy, add two more green chillies.

    About the event:

    This is an old post, in fact one of the first few posts that I wrote when I started my blog. Sending this to Foodies_Redoing Old Post 35, a fortnightly event, we work on an old post by changing the pictures or text. Here, I have put new photos and edited the post also.

    dal with methi stir fry
    Evergreendishesdev

    Dal with methi stir fry / Bele Palya

    Semi cooked dal with methi leaves and onion makes a good accompaniment with chapati and jowar roti. It is a traditional dish from North Karnataka.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes
    Servings: 4 people
    Course: dinner ideas, lunch
    Cuisine: South Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup turdal
    • 2 clusters of methi or fenugreek leaves
    • 2 onions finely cut
    • 4 green chillies
    • 1 tsp of cumin seeds
    • 1 tbsp of oil
    • asafoetida
    • 1/2 tsp mustard seeds
    • 1/4 tsp of turmeric powder
    • salt

    Method
     

    1. Cook the tur dal in an open vessel. We need a semi-cooked dal of around 70%
    2. Cut and wash the methi leaves.
    3. Make the seasoning with cumin and  green chillies.  Add onion to it. Saute for a while, put the onions.
    4. Drain the cooked dal and keep it aside.
    5. Put  the cooked dal to it. Add salt and mix well. Simmer for some time.

    Notes

    The drained water of tur dal is rich in nutrients. It can be used for making rasam.
    A few cloves of garlic may be added to it.
    If you want it spicy, add two more green chillies. 

    Pin it for later:

    Dal with Methi Stir Fry
    Dal with Methi Stir Fry

     

    If you have liked this post, do share it further with your family members and friends. If you ever recreate this recipe, take a picture and tag @foodiejayashree on Instagram. Do check out my e-books on Amazon.

    Subscribe to get all updates in your inbox and an e-book for free !