Sabji Special!!

1. Ridge gourd and moong dal:

Ingredients:

1. Ridge gourd tender ones – ¾ kg
2. Onion – 2 med sized cut fine
3. Country Tomatoes – 2 chopped fine
4. Green chilli – 2 slit
5. Sambar powder – 1 tsp
6. Turmeric powder – ½ tsp
7. Salt to taste
8. Oil – 1 tbsp
9. Moong Dal – 2 tbsp
10. Curry leaves – 1 sprig
11. Mustard – 1 tsp
12. Urad dal – ½ tsp
13. Asafoetida – ¼ tsp
14. Cumin seeds/Jeera – ½ tsp

Method:

1. Cut the ridge gourd into small sized pieces
2. Heat oil in a kadai/wok. Temper with mustard, asafetida, jeera, curry leaves and urad dal.
3. Add onions and green chillies. Fry till transparent.
4. Add ridge gourd, moong dal, salt, sambar powder, turmeric powder and 2 cups of water and cook till the moong dal is cooked on medium heat.
5. Serve hot with chappatis or rotis.


2. Thakkali thokku kuzhambu or tomato curry

Ingredients:

1. Country tomato – 5 no.s chopped into small pieces
2. Indian Garlic – 10 pods
3. Curry leaves – 2 sprigs
4. Vendayam or methi seeds – 1 tsp
5. Mustard seeds – 1 tsp
6. Sambar powder – 2 tsp
7. Turmeric powder – ½ tsp
8. Red chillies round – 6 to 8 no.s
9. Urad dal – 1 tsp
10. Salt to taste
11. Gingelly oil – 1 tbsp

Method:

1. Heat oil in a wok/kadai and temper with mustard, methi, urad dal, chillies and curry leaves
2. Add tomato and garlic and cook for a minute till tomato is soft. Add sambar powder, turmeric powder, salt and ½ cup water and cook till oil separates.
3. Serve hot with rotis, dosas or rice.


3. Channa and brinjal kootu

Ingredients:

1. Channa – ½ cup
2. Purple brinjal – ½ kg
3. Onions – 1 large chopped fine
4. Country tomato – 2 chopped fine
5. Chilli powder – 3 tsp
6. Coriander powder – 3 tsp
7. Turmeric powder – 1 tsp
8. Oil – 2 tbsp
9. Tamarind – thick extract 1 tbsp
10. Vadagam – ½ tsp
11. Mustard seeds – 1 tsp
12. Vendayam/Methi – ½ tsp
13. Curry leaves – 1 sprig

Method:

1. Soak channa for 4 hrs in water and pressure cook for 10 minutes with salt.
2. Drain the water from channa and keep aside
3. In a wok/kadai heat oil and temper with mustard, methi, curry leaves and vadagam
4. Add onion and fry till transparent.
5. Add the brinjal and cook till soft.
6. Add channa, chilli powder, coriander powder, salt, turmeric powder and tomato and cook till well blended.
7. Add tamarind juice and cook till oil separates

Beans, Carrot and Leek

Ingredients:

1. Beans – 150 gm(6-8 no.s approx) cut diagonally lengthwise
2. Carrot – 150 gm(2 no.s) cut into 1 inch strips
3. Leek – 1 stalk cut into 1 inch strips
4. Onion – 1 large sliced thro the middle like a cross
5. Garlic – 4 pods cut lengthwise
6. Spring onions – 1 stalk chopped fine
7. Ginger – 1 inch piece cut into strips
8. Red chillies – 6 to 8
9. Salt to taste
10. Soya sauce – 1 tbsp
11. Oil – 2 tbsp

Method:

1. Heat oil in a wok/kadai and add the onion, ginger, garlic and red chillies.
2. When onions are transparent, add the vegetables, salt and ¾ cup of water and cook till vegetables are soft.
3. Add soya sauce and cook for one more minute.
4. Garnish with spring onion and serve.
5. Serve hot with rice, noodles, chappatis or bread