Sauteed Vegetables
Green Beans
Serves 4 persons
Ready in 20 minutes
Ingredients
- Green beans chopped – 300 grams
- Onion chopped – ½ cup
- Chili powder – ½ tsp
- Mustard seeds – 1 teaspoon
- Coconut / Sunflower oil – 2 tbsp.
- Curry leaves – 1 stalk
- Salt – as require
Method of preparation
- Heat a pan, add coconut/sunflower oil. When the oil gets hot. add mustard seeds and wait until it pops.
- Then add curry leaves, onion and salt. Sauté until the onion turns to slight brown shade.
- Now add chili powder and mix well. Add the chopped green beans and stir well.
- Reduce the fire to slow, cover with a lid and cook for 15 minutes.
- Stir few times in between to avoid sticking to the bottom and ready to serve.
Notes: You may serve it with pancakes or any kinds of rice.
Cabbage Carrot
Serves 2 persons
Ready in 20 minutes
Ingredients
- Cabbage – 1 cup (finely chopped/grated)
- Carrot – 1 cup (finely chopped/grated)
- Turmeric powder – ½ tsp
- Salt – To taste
- Shallots – 5 (crushed)
- Oil – 1 tbsp.
7. Black mustard seeds – 1 tsp
8. Curry leaves – 1 string
9. Green chili – 1
Method of preparation
- Heat a pan, add oil, mustard seeds, curry leaves, shallots and green chili. Sauté for 30 seconds.
- Now add turmeric powder and salt ,mix well. Add the chopped cabbage and carrot and stir well.
- Reduce the fire to slow and cook for 15 minutes.
- Stir few times in between to avoid sticking to the bottom.
- Turn off the flame and close with a lid for 5 minutes.
- Now the dish is ready to serve.
Beetroot
Serves 1 person
Ready in 20 minutes
Ingredients
- Beetroot – 1 cup (grated)
- Oil – 1tbs
- Black mustard seeds -1 tsp
- Curry leaves – 1 string
- Turmeric powder – ¼ tsp
- Salt – To taste
Method of preparation
- Heat a pan, add oil, mustard seeds and curry leaves, saute for 10 seconds.
- Add the grated beetroot, salt and turmeric powder and mix well.
- Reduce the fire to slow, cover with a lid and cook for 15 minutes.
- Stir few times in between to avoid sticking to the bottom.
- Turn off the flame and close with a lid for 5 minutes.
- Now the dish is ready to serve.
Spinach
Serves 1 person
Ready in 15 minutes
Ingredients
- Spinach– 2 cups (chopped)
- Oil – 1 tbs
- Black mustard seeds – 1 tsp
- Turmeric powder – ¼ tsp
- Grated coconut – ¼ cup
- Salt – To taste
Method of preparation
- Heat a pan, add oil, mustard seeds and sauté for 10 seconds.
- Add spinach, salt and turmeric powder and mix well.
- Keep the fire in medium flame, continuously stir for 5 – 10 minutes.
- Finally add coconut, mix well. Turn off the flame and close with a lid for 5 minutes.
- Now the dish is ready to serve.
Eggplant
Serves 2 persons
Ready in 20 minutes
Ingredients
- Eggplant – 2 cups (chopped into small cubes)
- Oil – 1 tbs
- Black mustard seeds -1 tsp
- Turmeric powder – ¼ tsp
- Garam masala – ¼ tsp (see our Masala mix recipes)
- Salt – To taste
- Curry leaves – 1 string
Method of preparation
- Heat a pan, add oil, mustard seeds, curry leaves and sauté for 10 seconds.
- Add eggplant , salt and turmeric powder, Garam masala and mix well.
- Keep the fire in medium flame, continuously stir for 5 – 10 minutes.
- Now the dish is ready to serve.
Notes: Soon after cutting eggplant, directly put it in plain water (other wise the vegetable turns to brown color)
Young Jack Fruit
Serves 2 persons
Ready in 20 minutes
Ingredients
- Young jack fruit – 2 cups (finely chopped)
- Oil – 1 tbsp.
- Black mustard seeds -1 tsp
- Turmeric powder – ¼ tsp
- Salt – to taste
- Curry leaves – 1 string
- Hot water – 1 cup
Method of preparation
- Heat a pan, add oil, mustard seeds, Curry leaves and sauté for 10 seconds.
- Add jackfruit, salt and turmeric powder and mix well.
- Pour hot water and cook for 15-20 minutes. In b/w stir well and add water if needed.
- Sauté until the extra water evaporates and now the dish is ready to serve.
Notes: Soon after cutting eggplant, directly put it in plain water (other wise the vegetable turns to brown color)
Pumpkin Spinach
Serves 2 persons
Ready in 20 minutes
Ingredients
- Pumpkin – 2 cups (finely chopped)
- Spinach – ½ cup (chopped)
- Oil – 1 tbs
- Black mustard seeds -1 tsp
- Turmeric powder – ¼ tsp
- Salt – to taste
- Curry leaves – 1 string
Method of preparation
- Heat a pan, add oil, mustard seeds, Curry leaves and sauté for 10 seconds.
- Add pumpkin, salt and turmeric powder and mix well.
- Close with lid in low flame and cook for 10 minutes. In b/w stir well for 2/3 times.
- Add spinach when pumpkin ½ cooked, and cook for another 5-10 minutes in medium flame. Now the dish is ready to serve.
Notes: You may serve it with pancakes or any kinds of rice.