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Vegetable Recipes

Fried Mixed Vegetables

Ingredients

  • 3 cups single or mixed vegetables
  • 1 teaspoon salt
  • 1/8 teaspoon ground tumeric
  • 3 tablespoons cooking oil

Steps

  1. Wash, either peel or scrape vegetables if necessary. Shred, or cut into small cubes or thin slices, measure 3 cups.
  2. In a frying pan saute 1 tablespoon of chopped onions, add vegetables, tumeric, and salt. Stir, cover, and cook over a moderate heat for 3 min, the over low heat until soft. Stir occasionally, and if necessary some water may be used to cook the vegetables
  3. Season with ground black pepper or chopped coriander leaces

Serve hot. Makes 4 servings

Chopped Mashed Vegetables

Ingredients Brinjal/eggplant: -

Steps

Radish and Shrimp Bhaji

Ingredients

  • 2 cups peeled and shredded radish
  • 2 tablespoons chopped choriander leaves
  • 2 tablespoons chopped onions
  • 1/4 teaspoon ground tumeric
  • 1/4 cup shelled shrimp
  • 4 pared green chillies (optional)
  • 1/4 cup cooking oil
  • 1/4 cup shelled peas
  • 1/2 teaspoon panchforon

Steps

  1. In a frypan heat oil and add panchforon, stir, and add the rest of the ingredients except coriander. Cover and cook over a moderate heat, stir occasionally
  2. When radish is cooked add coriander leaves, stir, remove from heat

Serve hot with boiled rice or chapati

Panchforon

Ingredients

  • 1 teaspsoon cumin seeds
  • 1/2 teaspsoon mustard seeds
  • 1 teaspsoon aniseeds
  • 1/2 teaspsoon black cumin seeds
  • 1 teaspsoon fenugreek seeds

Steps

  1. Mix all ingredients together and store in an airtight container. Use as required

Fried Vegetable

Ingredients

  • 450 g sweet pumpkin or brinjal
  • 1/4 teaspoon ground coriander
  • 1/2 teaspoon ground tumeric
  • 1 teaspoon salt
  • 1/4-1/2 cup cooking oil
  • 1/4 teaspoon ground red chilli
  • 1/2 cup yoghurt (optional)

Steps

  1. Slice vegetable into around 1cm thick slices
  2. Wash vegetables, drain water, mix with spices
  3. in a frying pan nheat 1 tablespoon oil and fry 1-2 pieces at a time, putting lid on. Turn once, fry till soft and brown
  4. Beat smoothly 1/2 cup of yoghurt with a little salt, sugar, and black pepper. Pour over the fried vegetables in a serving dish (optional)

Serve at lunch or dinner

Mixed Vegetable Niramish

Ingredients

  • 275 g potato
  • 275 g padvals
  • 275 g white gourd
  • 200 g eggplant
  • 275 g sweet pumpkin
  • 1 tablespoon salt
  • 2 crushed chillies
  • 1 bayleaf
  • 1 teaspoon panchforon
  • 1/2 cup cooking oil
  • 1/2 teaspoon ground tumeric
  • 1/4 teaspoon ground red chilli
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ginger

Steps

  1. Peel and cut vegetables into cubes. In a saucepan place potato, padval, white pumpkin, salt and ground spices. Add water just to cover the vegetables. Cook over moderate heat.
  2. When vegetables are half cooked add eggplant and sweet pumpkin. Cook till the vegetables are tender. Add 1 tablespoon sugar
  3. In a saucepan heat oil. Put in panchforon, bayleaf, and green chillies, stir and add boiled vegetables. Bring to a boil.

Serve immediately with rice or chapati. Makes 8 servings

Bhuna Niramish

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Padval with Coconut

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Winter Vegetable Niramish

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Cauliflower Moonbean Curry

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Alu Kopir Dalna

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Sweet and Sour Eggplant

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