Scribd
Upload
39 views4 pages

Indian Vegetable Recipes

The document provides a collection of healthy recipes featuring Indian vegetables, including Ridge Gourd Dal, Bottle Gourd Kofta Curry, Ivy Gourd Stir-Fry, Cluster Beans Sabzi, Broad Beans and Potato Curry, and Brinjal Bharta. Each recipe includes a list of ingredients and step-by-step cooking methods. These dishes can be served with various Indian breads or rice.

Uploaded by

Aarshi Jais
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
39 views4 pages

Indian Vegetable Recipes

The document provides a collection of healthy recipes featuring Indian vegetables, including Ridge Gourd Dal, Bottle Gourd Kofta Curry, Ivy Gourd Stir-Fry, Cluster Beans Sabzi, Broad Beans and Potato Curry, and Brinjal Bharta. Each recipe includes a list of ingredients and step-by-step cooking methods. These dishes can be served with various Indian breads or rice.

Uploaded by

Aarshi Jais
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 4

Healthy Recipes with Indian Vegetables

Ridge Gourd (Turai) Dal


Ingredients:

- Ridge gourd (peeled and diced)

- Toor dal (split pigeon peas)

- Turmeric

- Cumin

- Mustard seeds

- Garlic

- Curry leaves

- Green chilies

- Tamarind paste

- Oil

- Salt

Method:

Cook toor dal with turmeric in a pressure cooker until soft.

Heat oil, temper mustard seeds, cumin, curry leaves, and green chilies.

Add garlic, ridge gourd, and salt, and cook until soft.

Mix in the cooked dal and tamarind paste. Simmer for 5 minutes.

Serve with rice or chapati.

Bottle Gourd (Lauki) Kofta Curry


Ingredients:

- Bottle gourd (grated)

- Gram flour

- Ginger
- Green chilies

- Turmeric

- Cumin

- Onions

- Tomatoes

- Garlic

- Oil

- Spices

Method:

Mix grated lauki with gram flour, spices, and salt. Shape into small balls and fry or bake.

Sauté onions, tomatoes, garlic, and spices to make a curry base.

Add water and simmer. Drop the koftas in and cook for 5 minutes.

Serve with roti or naan.

Ivy Gourd (Tindora) Stir-Fry


Ingredients:

- Ivy gourd (sliced)

- Mustard seeds

- Curry leaves

- Turmeric

- Green chilies

- Salt

- Oil

Method:

Heat oil and temper mustard seeds and curry leaves.

Add sliced tindora, turmeric, and salt. Stir-fry until tender.

Serve as a side dish with dal and rice.


Cluster Beans (Guar) Sabzi
Ingredients:

- Cluster beans (chopped)

- Peanuts (ground)

- Sesame seeds

- Garlic

- Green chilies

- Turmeric

- Oil

- Salt

Method:

Cook chopped guar beans in boiling water until tender.

Heat oil, add garlic and green chilies.

Add cooked guar beans, ground peanuts, sesame seeds, turmeric, and salt.

Stir-fry for 5 minutes and serve.

Broad Beans (Val Papdi) and Potato Curry


Ingredients:

- Broad beans (chopped)

- Potatoes (cubed)

- Mustard seeds

- Curry leaves

- Turmeric

- Red chili powder

- Oil

- Salt

Method:
Heat oil, temper mustard seeds and curry leaves.

Add potatoes, broad beans, turmeric, red chili powder, and salt.

Cover and cook until vegetables are tender.

Serve with chapati or rice.

Brinjal (Baingan) Bharta


Ingredients:

- Brinjal (large, roasted and peeled)

- Onions

- Tomatoes

- Green chilies

- Ginger

- Garlic

- Cumin

- Coriander

- Garam masala

- Oil

- Salt

Method:

Roast brinjal over a flame or in the oven until soft. Peel and mash.

Sauté cumin, onions, garlic, and green chilies in oil.

Add tomatoes and cook until soft.

Mix in mashed brinjal, spices, and salt. Simmer for 5 minutes.

Serve with roti or paratha.

You might also like