Gavaar / Kothavarangaai Sabji

Cut the vegetable into one inch pieces, wash and keep it ready.
Take 2 spoonful of groundnut, 2 cloves of garlic, half inch size ginger and small pieces of dry coconut. Grind all these in mixer and keep it aside.

Now heat the kadai, add oil, mustard and when it starts to split add the ground mixer and mix well. Add turmeric powder, coriander and chilli powders, mix well. Add the chopped vegetables and mix well again. Add water and salt and close the lid till the veggie is done.

Makes a tasty side-dish for chapatis.

Red Pumpkin Sabji

Chop the red pumpkin to small pieces. Also chop few green chillies, ginger, garlic and grind it into a paste along with few groundnuts. Also grate dry coconut measuring around 2 or 3 spoons.
Once all these are ready heat kadai add oil, aseofodita powder, mustard seeds, the ground mixture, danya powder, chilli powder, turmeric powder, salt, grated coconut, mix well and now add the vegetable pieces.



Mix well and cover it with a lid for few minutes. Then add little water, tamarind pulp and a small spoon ful of sugar and cover it again to let it boil well for around ten minutes.
Later, add little more water if necessary and also add coriander leaves and cover it. Turn off the burner after 2 minutes.

Lady's finger/ Okra gravy

This is another simple gravy and for this we need Lady's finger chopped into 1 inch pieces and splits made at sides, 2 onions, 1 big tomato and green chillis chopped, ginger garlic paste, turmeric powder, chilli powder, salt and corainder powder.

Heat oil in a kadai, add mustard and cumin seeds, let them splitter. Add onions, chillis, ginger garlic paste and cook till the smell changes, add tomato, salt, turmeric powder, chilli powder, corainder powder and let it all blend well and get cooked well. Add little water to prevent sticking to the kadai. Now add the lady's finger pieces and mix well till the masala covers the whole of the vegetable pieces. Now leave the burner in medium flame till the vegetable get cooked. Keep stirring inbetween. Bindi masala gravy is ready to have with roti or rice.

Cauliflower Sabji

Hi friends...


Have been bit busy last week to the extend of not cooking at home at all. So today I went out shopping and now i m so happy to say that my kitchen is not lacking anything for cooking tasty food. Thus i prepared Cauliflower sabji and chapathi.

Sabji came out very well as usual but i m still waiting for the perfection in making soft soft chapathis, fulkas, paratha, etc., I usually prepare these only in weekends due to time constraints. Working days goes with rice recipies for quick cooking. The important thing is that, i tried it with sabji masala for the first time and it was better than expected. Alright so let me now write how i prepared the simple but tasty sabji today.


First, cut the cauliflower into florets and let it cook well in boiling water with salt and turmeric powder. Meanwhile, chop the onions and green chillies. Now drain water and keep the florets aside.



Heat oil in a pan, add cumin seeds and green chillies and fry till onions start turning brown. Now add the already cooked florets, salt, turmeric powder, chilli powder and sabji masala. Add little water to prevent sticking and close it with a lid and let the masalas blend well with the vegetable. Keep stirring occasionally till its well cooked.

The sabji is now ready.

Beans and potato sabji

Make small pieces of beans and potatoes. We can also add carrots, cauliflower or any other vegetable along. Also chop onions, slit green chillies and keep it ready. Now add oil in the kadai, mustard and cumin seeds as usual and then onions, green chillies and curry leaves. saute for a min and add the vegetables, add salt, turmeric powder, chilli powder(if u want it spicy), khandha lesoon masala and water. Let it boil untill the vegetables are cooked well.

Serve hot with chapatis and rotis. Can also be mixed with rice.