Shakambari-Vegetables unlimited

Dear Nandhita,
Thanks for the F B.
Some varieties of mullangi are very strong smelling - we cannot help it.
Cut into 1 cm cubes always for kootu.
Love,
Chithra.

Dear Chitra Maam,
Will it help if I increase the quantity of the paste for the same amount of Radish and Potato. If yes, by how much should I increase it?
Thanks.

Dear Nandhita,
You can increase upto 1 1/2 times & try - not more.
Love,
Chithra.

Dear Chitra Maam,
Cooked Palak Paneer today as per your recipe. Tasted yummy with chapatis. Thanks a lot. Just substituted garam masala with dhaniya - jeeragam powder, as we prefer it that way.As and when I cook anything else, will give FB.

Dear Nandhita,
Thanks for your very dutiful F B.
Please do try more & more !
Love,
Chithra.

What is (are?) curds? can I substitute Western-style cottage cheese? Thank you so much.

Hello bll,
Curds is "yoghurt".
If the recipe calls for very thick curds, may be you can substitute cottage cheese.
I have given how to set curds, in the first few recipes in my tips thread. Please find time to go through it to know what it is, exactly.
Love,
Chithra.

This is an everyday sabji which goes well with pulao, puri & chappathi.

Garnishing with cashew & raisin is optional.

Small round potatoes - 10-12

Boiled peas - 1 cup

Tomatoes - 3, red & ripe

Grind together:

Dhaniya - 1 tsp

Jeera - ½ tsp

Pepper - ½ tsp

Khus khus - 2 tsp

Chilli powder - 1-2 tsp

Ginger - 1”

Garam masala powder - ½ tsp

Salt, sugar

Oil - 2 tbsp

To garnish:

Cashews - 7, 8

Raisins - 1 tbsp

Chopped coriander - 1 tbsp

Boil potatoes, just soft, to peel the skins – take care not to boil till very soft.

Cool, peel and prick with a fork.

Blanche & liquidize tomatoes.

In a pressure pan heat oil.

Lightly sauté the potatoes & remove.

Now add the paste & fry for a few mts till raw smell goes.

Add tomato puree, boiled peas,potatoes, little sugar & salt.

Add little water if the consistency is too thick.

Cover, keep the weight & cook for one whistle.

Cool, open & garnish with cashews & raisins fried in 1 tsp ghee & coriander leaves.

Green peas, boiled - 1 cup

Tamarind paste - 1 tsp

Roast one by one in oil & grind to a paste:

Red chillies - 3

Cloves - 2

Dhaniya - 1 tsp

Pepper - ½ tsp

Jeera - ½ tsp

Cinnamon - ½ “

Onion - 1, chopped

Grind together 1” ginger & 2 pcs of garlic

Onions - 2, sliced

Oil - 2 tbsp

In a pressure pan, heat oil & fry the onions till brown.

Add ginger-garlic paste & fry for a minute.

Add tamarind paste, ½ cup of water, salt & haldi.

When it boils add paste & boiled peas.

Cover & cook for one whistle.

This goes well with chappathis also.

Traditionally nonvegetarian, this dish has many versions. Mine is a simple version, which can be prepared in a simple way with minimum ingredients. If you do not have methi leaves, substitute dry methi leaves.

Tur dhal - ½ cup

Brinjal - 2 small

Red pumpkin - 1 small piece

Methi leaves or coriander leaves or few pudina leaves

Onion - 1, chopped

Tamarind paste - 2 tsp

Salt

Oil - 2 tbsp

To grind to a paste:

Green chillies - 4, 5

Pepper - ½ tsp

Jeera - ½ tsp

Ginger - 1 “

Haldi, sugar

Pressurecook dhal, chopped brinjal & red pumpkin & greens with 1 ½ cups of water & haldi.

Cool & mash well.

Heat oil in a kadai & fry chopped onion.

Add ground masala & fry till the raw smell goes & oil starts floating .

Add dhal mixture, tamarind paste with some water.

Simmer to get the right consistency.

If preferred, coriander & mint leaves can be added when simmering, instead of adding to dhal in the beginning.

Traditionally served with brown rice.