Dahi wali bhindi

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Dahi wali bhindi
(Okra in yogurt gravy with spices)
(Serves 2)

Ingredients:-
1. Two cups okra washed, dried and chopped
2. One cup yogurt whisked
3. 1 tsp oil
4. 1/2 tsp asafoetida
5. 1/2 tsp fenugreek seeds
6. 1 tsp turmeric powder
7. 1 tsp red chilli powder (optional)
8. 4 tsp coriander powder
9. 1/2 tsp garlic chopped or garlic powder (optional)
10. One medium onion chopped (optional)
11. 1/2 cup water
12. Salt to taste
13. One spring cilantro chopped to garnish (optional)

Method:-
Heat oil in a wok. Add asafoetida and fenugreek seeds. When the seeds splutter add onions and garlic/garlic powder. Fry till translucent. If you don’t like onion and garlic skip this step and add turmeric powder, coriander powder and red chilli powder. Now add okra, water and salt. If okra is bit hard try giving two whistles in a pressure cooker. Else cook covered till okra is tender. Now add the yogurt and bring to a boil. Garnish with cilantro and serve.

Tip:- You can enjoy this with rotis, tortillas, rice, quinoa, couscous, farro or parathas.

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Aloo capsicum sabzi

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Aloo capsicum sabzi
(Serves 2)

Ingredients:-
8 medium size potatoes washed, peeled preferably and cubed
4 green bell peppers chopped
One medium onion chopped
I tsp oil
1 tsp fennel seeds
2 tsp fennel seed powder
1 tsp turmeric powder
2 tsp coriander powder
Salt to taste
Dry mango powder (anchoor) to taste

Method:-
Heat oil in a non-stick wok. Add fennel seeds. When they crackle add onions. After onions turn translucent add the spices except dry mango powder. Add potatoes and bell peppers. Add salt. Mix and cook on medium flame, turning occasionally, for 15-20 minutes or till tender. Switch off flame, add dry mango powder and mix in. Serve.

Tip:-This can be enjoyed with rotis, parathas, rice, quinoa, couscous, farro, tortillas or naan bread.

Gobhi aloo

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Gobhi aloo
(Spicy potatoes and cauliflower)
(Serves 4)

Ingredients:-
8 medium potatoes (peeled, cubed and washed)
One medium cauliflower cut into florets (choose your own size of florets. I prefer medium sized)
1 1/2 tbsp oil
1 tsp cumin seeds
1 1/2 tsp turmeric powder
4 tsp coriander powder
Red chilli powder to taste (optional)
1/2 tbsp ginger chopped
Green chilles chopped to taste (optional)
Salt to taste
1/2 tbsp garam masala or to taste
Few springs of cilantro (washed and chopped) to garnish

Method:-
Heat oil in a non-stick heavy bottomed pan. Add cumin seeds. When they crackle, add ginger and green chillies. Toss for a minute. Then add spices, potatoes, cauliflower and salt. Lightly mix and cook covered for 15-20 minutes or till done, stirring occasionally. Do not overcook. Break a piece of cauliflower with a spatula to test and turn off the gas. Let it sit for 10 minutes. Garnish with cilantro and serve.

Beans aloo

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Beans aloo
(Serves 4)

Ingredients:-
6 medium potatoes washed, peeled and cubed
2 cups French beans snipped and chopped
1/2 tbsp oil
2 tsp cumin seeds
1 tsp turmeric powder
4 tsp coriander powder
Red chilli powder to taste (optional)
Salt to taste

Method:-
In a non-stick pan heat oil. Add cumin seeds. When they splutter add turmeric powder, coriander powder and red chilli powder. Add potatoes and French beans. Mix and cook covered on medium heat for about half an hour or till done, tossing and turning occasionally. Let potatoes caramelize a bit. Turn off heat and serve with rotis or naan.

Saunf wale masala aloos

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Saunf wale masala aloos
(Serves 4)

Ingredients:-
About 1.5lbs or 24oz baby potatoes slit upto 3/4
1 tbsp oil
1 tsp turmeric powder
Salt to taste
Red chilli powder to taste
2 tsp coriander powder
2 tsp fennel seed (saunf) powder
2 tsp dry mango powder
About 1/4 cup water or as needed

Method:-
Mix turmeric powder, coriander powder, fennel seed powder, red chilli powder, salt and dry mango powder in a bowl. Add water slowly and make a thick paste. Now heat oil in a non-stick heavy bottomed pan on medium heat. Fill paste in the slit of all potatoes and put them in the pan. Cover and cook on medium heat till done and caramelized a bit.

Tip:- Oil can be mixed in the masala mixture and the potatoes can also be grilled alternatively.

Spicy squash

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Spicy squash
(Serves 4)

Ingredients:-
10 squash (peeled or unpeeled, cubed or cut into slices)
One medium onion chopped
2 tsp oil
1 tsp cumin seeds
1 tsp turmeric powder
4 tsp coriander powder
Salt to taste
Dry mango powder (amchoor powder) to taste
Red chilli powder to taste (optional)
1/2 cup water
Cilantro washed and chopped to garnish (optional)

Method:-
Heat oil in a non-stick heavy bottomed pan. Add cumin seeds. When they crackle, add onions. When onions turn translucent add the spices, squash, salt and water. Don’t add dry mango powder at this point. Cook covered on medium heat stirring occasionally. When it’s tender open pan, mix in dry mango powder and evaporate water. Garnish with cilantro and serve.

Aloo baigan

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Aloo baigan
(Serves 4)

Ingredients:-
One big eggplant (washed and chopped)
8 medium potatoes (peeled, washed and chopped)
1/2 tbsp oil
1 tsp fenugreek seeds
1 tbsp ginger chopped
1 tbsp garlic chopped
One medium onion chopped
One medium tomato chopped
Green chillies chopped to taste
2 tsp turmeric powder
4 tsp coriander powder
Red chilli powder to taste
Dry mango powder to taste
Salt to taste
1/2 cup water
Few springs of cilantro chopped

Method:-
Heat oil in a non-stick heavy bottomed pan. Add fenugreek seeds. When they crackle add onions, ginger, garlic and green chillies. Fry till translucent. Add the spices, potatoes, eggplant, salt and water. Mix, cover and cook till potatoes are 3/4 cooked. At this stage make a hole in between the curry and add tomatoes. Cover again and cook for 7-8 more minutes. Now check potatoes. They shouldn’t be squishy but done. Now mix everything together. Sprinkle dry mango powder and mix. Make sure to evaporate almost all water. Garnish with chopped cilantro and serve.