Vegetable curries for chapathi

[dev]

Hello,

Here is a healthy wholesome subzi...It's Spinach veg subzi...

Ingredients:

Yellow moong dhal : 50 gms
Spinach : 1 medium bunch or 1 cup( 1.5 litres cup)
garlic : 2
ginger : 1' piece
green chillies : 1
vegetables(carrot,cauliflower,yellow(sweet) corn) :500 gms
salt & chilli powder : to taste


Boil the veg in water seperately...there should not be any water left after cooking the veg...so add minimal water...

cook the moong dhal,coarsely chopped spinach,garlic,ginger & g.chilles in a cooker for 1 whistle...let cool & churn in a mixie to make a coarse paste(needn't be very smooth)...

add the spinach paste,salt & chilli powder to the veg & let it simmer for a minute...Serve hot with chapathis... the final product must be thick & not watery...So take care in adding water to the veg...

Variations:

1.can add tomatoes while cooking the dhal & add a bit of garam masala for a more spicier version...
2. can do the same using boiled eggs instead of vegetables...
3.spinach chicken will also be good...in this case make it a bit spicier to make it tastier...


Tip:

The bitterness of spinach varies...I've added dhal to mitigate the sourness...The traditional recipe uses cream instead of dhal & paneer instead of vegetables...In order to make it healthy,I've made these modifications...
The sweetness of the carrot & corn also helps in mitigating the sourness of spinach to some extent...U can vary the amount of spinach if u find it's bitter using the measurements given above...

Try it out & let me know...If U guys like my recipe,will post a few more...U'll not get the creamy texture as in the traditional recipe...But this is tasty for sure...

[dev]

forgot to mention...this curry with go well with dosas too...

[dev]

Hello R,

I found that hung curds & evaporated milk is a good substitute to cream... I managed to find lowfat evaporated milk...Hung curds made from lowfat or fatfree milk is good too...

[R]

Hung curd-sounds good. Will give a try.

Thanks for the tip, Dev.

Bye

[dev]

Hello R,

Try out this cuury that uses curds...Mushroom curry which i read from a cookbook...

Ingredients
10 large button mushrooms, quartered
1 teaspoon ginger-garlic paste
2 tablespoons onion paste
1 teaspoon tomato puree
1/4 teaspoon chilli powder
3 tablespoons curds
1/4 teaspoon garam masala
1 tablespoon oil
Salt to taste
For garnish
2 tablespoons chopped coriander

Method
1. Heat the oil in a pan, add the ginger-garlic paste and the onion paste and saute for some time.
2. Add the tomato puree and chilli powder and stir for some time.
3. Add the mushrooms and saute till they are tender.
4. Finally, add the curd, garam masala and salt. Mix well.
5. Garnish with coriander and serve hot with chapathi

Instead of onion paste,tomato paste & gin-gar paste i chopped everything & sauted onion,gin ,gar in 1 tsp oil...& then added tomatoes..cooked for a min...took off the flame & let cool...& the ground it with chilli powder & added back to the pan & let boil for a while with little water & proceeded as given in the recipe. This way we can reduce the consumption of oil.Remember not to cook for a long time afer adding the curd...just mix it & take off flame...

Can add frozen peas also...it'll look colourful...

[dev]

Make sure that the curd is not very sour...

[Vidya Pai]

Here is a recipe using dal and methi leaves.

Muddhi palya.

1/2 cup toor dal cooked and mashed,
2 bunches methi (fenugreek ) leaves, (sepearte the leaves from the stem and rinse well at least twice to get rid of any soil)
1-2 tbs grated jaggery,
2-3 tbs tamarind pulp (depeding on the sourness),
1-2 tsp chilli pow,
1tsp dhania pow,
1tsp jeera pow,
a pinch turmeric pow,
1 med oinion chopped fine,
1tbs (or less) oil,


In a kadai pour cooked dal, and methi leaves, salt, jaggery and tamarind pulp. Cover and cook till methi leaves r cooked. In another small pan heat oil. Add the chopped onion, when golden brown remove from heat and add all the masala pow ( it hepls to keep the chilli, dhania, jeera, haldi pow togeter in a small bowl) . mix the powder well the the fried onions. add this to the methi-dal mix. mix well and turn off the flame. keep covered for 10 mins.
Serve with roti, chapathi or jola roti.

The same recipe can be used with diff greens for variety.


P.S. : This recipe was given to me by my aunt who lives in belgaum. This is a traditionas dish that goes with Jola roti.

[dev]

Hi Vidhya,

Thanks a lot for the recipe...can U please let me know where I can find methi leaves in Singapore...I couldn't find it in Mustafa, coldstorage,E-mart,wholesale centre etc...

[Hemant Trived1]

ask any Tamil worker of Mustafa or opposite Murugan Temple as to where you can get VENDHI KIRAI.
You will be sure to get the same .

[dev]

Will do that Mr.Hemant...thanks a lot for the tip...