Nithyavazhuthana Stir Fry

Ingredients:

• Nithyavazhuthananga 1/2 kg
• Coconut flakes 1/4 cup
• Onion 1 big
• Chilly 5 to 6
• Curry leaves
• Turmeric pdr 1/4 tsp
• Pepper pdr 1/2 to 1 tsp
• Garam masala 1/2 tsp
• Mustard seeds
• Salt
• Water
• Oil

Clean and wash the vazhuthananga. Remove the white part and chop the green part of it length wise. Cook it with salt, chilly, sliced onion, coconut flakes and little water. Remove from fire. Heat oil in a pan and add mustard. When it splutters, add turmeric pdr, garam masala and cooked vegetable. Saute well in high flame. When it becomes dry, reduce the heat and add pepper pdr. Mix well and remove from heat.

Mung Bean Sprouts and Spinach Mezhukkupuratty

Ingredients:

• Sprouted mung beans 2 cup
• Spinach 1/2 bunch
• Garlic 5 to 6 pods
• Dry chilly 5 to 6
• Mustard seeds
• Turmeric pdr
• Curry leaves
• Onion 1 big
• Salt

Heat oil in a kadai and add mustard seeds. When it splutters, add sliced onion, garlic, curry leaves and salt. When it turns light brown, reduce the heat and add the crushed dry chilly and turmeric pdr. Mix well and put the sprouted beans and cook well. Finally add the choped spinach and cook for few minutes.

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Veg Jalfrezi

Ingredients:

• Carrot 1
• Potato 1
• Beans 5
• Capsicum 1
• Dry chilly 3
• Sliced onion 2
• Grounded tomamo 1
• Coriander pdr 2 Tsp
• Chat masala 2 Tsp
• Coriander leaves
• Cumin seeds
• Oil 2 Tbsp
• Salt

Fry the thinly sliced vegetables in oil and keep it aside. Heat oil in a kadai and add cumin seeds and dry chilly. Then add sliced onion and saute it. Next pour grounded tomato into this and cook till the raw smell goes. Put salt, coriander pdr and chat masala into the the onion. Saute it and put the fried vegetables. Mix it well. Remove it from fire and garnish it with coriander leaves.

Tomato Chutney

Ingredients:

• Tomato 2 med
• Shallots 5
• Ginger 1 big piece
• Dry chilly 2
• Coconut 11/2 Tbsp
• Mustard seeds
• Curry leaves
• Salt
• Oil

Saute sliced shallots, ginger, dry chilly and curry leaves in a little oil. Reduce the heat and add the grated coconut into this. Stir it. When it turns golden colour, add chopped tomatoes and salt into it. Remove it from fire and allow it to cool. After cooling down, grind it well. Transfer it to a bowl. Heat oil in a pan, season it and pour it over the grounded chutney.

VEGETABLE CURRY

Ingredients

1 cauliflower, florets
2 carrots, sliced
1 green pepper, chopped
1 onion, chopped
3 cloves garlic, chopped
2 potatoes, cubed
1oz peas
1 tablespoon curry powder
1 teaspoon ground coriander
1/2 teaspoon turmeric
cream coconut, to taste
1 banana, sliced

Method

Heat vegetable oil in a pan. Fry onion and garlic, add coriander, turmeric, cauliflower, carrots, pepper and potatoes fry for a few minutes. Add curry paste and 1 pint water. Cover and simmer for 15 minutes. Add the coconut and banana heat through. Fresh coriander can be added at the end. Serve with rice and naan bread.