Ingredients:

• Fresh Greens – 2 cups (washed and chopped),
• Toor dal – 1 cup,
• Onion – 2 (Finely chopped),
• Toamto – 1 (Finely chopped),
• Red dry chilly – 2 ,
• Asefeotida powder – 1/2 tsp,
• Mustard seeds – 1 tsp,
• Cumin seeds – 1 tsp,
• Turmeric powder – 1 tsp,
• Red chilly powder – 1 tsp (as per taste),
• Grated coconut – 1/2 cup,
• Salt – as per taste,
• Oil – for frying.

Method:

• Grind together grated coconut and 1/2 tsp cumin seeds in to fine paste.
• Heat oil in pressure cooker, add the mustard seeds, remaining cumin seeds and saute till splatter.
• Add the onions, dry chilly, asefeotida and saute till transparent.
• Now add the tomatoes and saute for 2 mins. Add the dal and saute a min.
• Put the greens, turmeric powder, red chilly powder, salt and saute. Add water till the greens sink and close the lid.
• Put in high flame and cook for 2 whistles, simmer and cook for 1 whistle.
• After done, open the lid and adjust the taste and add the coconut paste and boil for 2mins till the curry consistency.
• Serve with hot with plain rice or chapathi
• I am Sending this Recipe To” Viki’s  Side Dish for Chapathi” Event

Ingredients:

• 2 bunches spinach, chopped
• 2 tbsp oil
• 1/2 tsp fennel seeds
• 1/2 tsp mustard
• 1 med. Onion, chopped
• 2 green chillies, slit lengthwise
• 10-15 garlic cloves, Peeled
• 2 tomatoes, chopped
• 1/2 tsp red chilli powder
• 1 tsp coriander powder
• 1/2 tsp garam masala powder
• Salt and pepper to taste
• 1/2 cup fresh/frozen coconut

Method:

• Put grated coconut in a blender.
• Add 1/4 cup warm water and grind to a smooth paste. Keep aside.
• Heat oil in a pan. Add mustard and fennel seed. When the mustard seeds splutter, add chopped onions, peeled garlic and green chillies. Saute till the onions turn translucent.
• Add chopped tomatoes, red chilli powder, coriander powder, salt, pepper and cook until tomatoes become soft.
• Add chopped spinach and mix well. Cook until spinach is soft.
• Add ground coconut paste and mix well. Cover and simmer for 10 minutes.
• Add garam masala powder and mix well.
• Serve hot along with any Indian flatbread or as a side dish with rice.

Ingredients:

• Raw rice, – 21/2 cups
• Urad dhal – 11/2 cup
• Grated coconut – few tbsp
• Chopped onion – 1 med size
• Mustard seeds – 1 tsp
• Curry leaves – a few

Method:

• Soak rice and dhal together for few hours and grind it to form a smooth batter
• Heat oil in a pan, splutter mustard seeds, and fry curry leaves ,onions and coconut until light brown or raw smell disappears.
• Add this to the batter, add salt and mix well.
• Heat oil for deep frying in kadai and make small balls out of this batter and deep fry in batches

Ingredients:

• 2 Potatoes
• 2 Carrots
• 1 Onion
• 1 Tomato
• 1/2 Cup peas
• 1/2 Cup coconut (shredded)
• 2 Garlic flakes
• 1 tsp Fennel seeds
• 1/2 tsp Poppy seeds
• 5 Red chillies
• 1/2 tsp Red chilli powder
• 1/2 tsp Turmeric powder
• 1 tbsp Roasted gram
• Green curry leaves
• Salt to taste
• Oil for frying

Method:

• Grind fennel seeds, poppy seeds, gram, red chillies and coconut to make a paste.
• Peel the potatoes and carrots.
• Cut potatoes, carrots, tomatoes and onion into pieces.
• Boil carrots and potatoes for 10 minutes one by one.
• Drain all the water.
• Heat the oil and add green curry leaves.
• Add onions and tomatoes.
• Mix peas and stir it.
• Add boiled carrots and potatoes.
• Mix turmeric powder, red chilli powder and salt.
• Now add grinded paste.
• Turn over the mixture well.
• Cook till the mixture turns thick like gravy.
• Vegetable Pirattal is ready.

Ingredients:

• 230 ml – coconut milk
• 3 – baby potatoes, unpeeled and quartered
• 2 – tomatoes, peeled and chopped
• 2 – medium onions, sliced
• 1 1/2 tsp – black peppercorns
• 1 tsp – fennel seeds
• 3 – large dried red chillies
• 3 tbsp – ghee
• 1 1/2 tbsp – grated ginger
• 1/2 tsp – hot red chilli powder
• 1/2 tsp – grated nutmeg
• 1/2 cup – tomato paste
• 5 – curry leaves
• 1 1/2 tbsp – lime juice
• 1 – medium cauliflower washed, stems removed and cut into medium florets

Method:

• Coarsely grind the peppercorns, fennel seeds, red chillies and poppy seeds.
• Heat ghee in a large work. Saute onions until light brown.
• Add ginger, chill powder, nutmeg and ground spices, stir and cook until it releases its aroma.
• Add cauliflower florets and stir fry for 3-4 mins.
• Add all the remaining ingredients except cauliflower.
• Add the cauliflower when the potato is half cooked.
• Simmer and cook until the sauce thickens and the cauliflower is cooked crisp-tender.
• Do not overcook the cauliflower.