Vegetable Medley (A Chutney Recipe)

This is a delicious and spicy combination of many healthy vegetables, prepared by DH. It tasted so delicious and was so aromatic. While I was writing down the ingredients list I noticed that most of the vegetable names started with letter “C”.

Alright, now coming to recipe:

Ingredients:

• 1 Capsicum, chopped (Green Bell Pepper)
• 2 stalks of Celery, chopped
• ¼ cup Cranberries, fresh or frozen
• 2 small Carrots, peeled and chopped
• 1 medium Tomato, chopped
• 10 Green Chilies, chopped
• 1 medium Onion, chopped
• A pinch of Turmeric Powder
• 1 tsp Lemon Juice
• 1 tsp Coriander powder
• ½ tsp Mustard Seeds
• ¼ tsp Cumin Seeds
• Salt
• 2 tsp Oil

Preparation:

Heat oil in a pan and add mustard seeds. When they pop, add cumin seeds + all the ingredients except salt and allow cooking for some time.

When the vegetables become tender, turn the flame off and allow the contents cool down for some time.

Then add them to a blender, add salt and grind until smooth.

That’s all!! Great tasting chutney is ready! This chutney goes well with either rice or chapathis. 

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Simple Carrot – Beans Stir Fry

This is a simple wholesome curry that can be made quickly. This is perfect for those lazy days when you don’t want to cook elaborate meals.

Ingredients:

• 1 cup chopped Carrot
• 1 cup chopped green Beans(French Beans)
• ¼ cup chopped Onions
• ¼ cup grated Coconut (fresh or dry) (I used dry)
• Few Curry Leaves
• A pinch of Turmeric Powder
• 1 tsp Red Chili Powder (Adjust according to taste)
• Salt

For Seasoning/Tempering:

• ½ tsp Mustard Seeds
• ¼ tsp Cumin Seeds
• ¼ tsp Bengal Gram (Pachi Senagapappu, Chana Dal)
• ¼ tsp Black Gram (Minappappu, Urad Dal)
• 1 tsp Oil
• 1 or 2 dry Red Chilies

Preparation:

Heat oil in a pan and add mustard seeds. When they pop, add cumin seeds + black gram + Bengal gram + curry leaves + red chili and sauté well until the dals change color.

Now add onions + carrots + beans + turmeric + chili powder and mix well. Pour some water (approx. 1 cup), add salt and mix well. Cover and allow the mixture to cook well and all the water gets absorbed.

Allow the curry to become dry by keeping the pan on low flame with no cover. Keep stirring now and then.

When the curry becomes dry and cooked, add grated coconut and mix well. Allow the coconut to blend well with the curry.

Finally turn off the flame and transfer the curry to a serving bowl. Enjoy the simple but yummy curry with chapathis or rice. 

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Bitter Gourd Curry – Version 2

This is the simplest way to prepare bitter gourd curry. I previously posted a different version of this curry. You can find it here: Bitter Gourd Curry.

Ingredients:

• 3 cups Bitter Gourd Pieces (cut into wheel shapes)
• 1-2 tsp Chili Powder
• A pinch of Turmeric
• 1-2 tsp Sugar
• 2 tbsp Oil
• Salt

Preparation:

Wash bitter gourds well and cut into thin wheels like in the picture below. Remove seeds and keep aside.

Heat oil in a pan and add bitter gourd pieces along with chili powder + turmeric + salt + sugar and mix well.

Then cover the pan and leave it on medium low flame until the bitter gourd cooks well and absorb all the other ingredients. Keep stirring frequently.

When bitter gourd gets cooked well and becomes little dry, turn the flame off and transfer the contents to a serving bowl.

Enjoy this yummy (may be little bitter) curry with rice. 

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Dhokla

This is another guest post from my cousin Soujanya. I previously posted one other yummy sweet recipe (7-cup Sweet) by her.

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