3 small potatoes 3 tbsp. oil
3 small brinjals ½ tsp. haldi
piece of pumpkin 1 tsp. sugar
½ cup shelled peas 1 crushed dry chili
4 green chilies slit lengthwise 1 tsp. panch poron
Salt to taste
Peel and clean and dice the vegetables and shell the peas.
Heat the oil in a heavy based kadhai and fry a tsp. of panch poron and 1 red chilli crushed.
Add vegetables when they start popping and add sugar, haldi, salt, green chillies and fry until the masala is well mixed.
Cook the vegetable in their own juices and simmer until cooked and the liquid dried.
Serve with hot rice – best with khichri.
2 tbsp. Oil
4 large potatoes
1 ½ tsp. jeera powder
1 cup crushed tomatoes
1 tsp. haldi
2 chopped onions
½ tsp. rai
½ tsp sugar
5 garlic cloves
2 tsp. saambhar powder
2 tbsp. coriander leaves
Peel and wash 4 large potatoes and cut into 1″ cubes – keep them in a bowl of water to prevent them turning black.
Grind together ginger and garlic or use pre-prepared 1 tbsp. garlic-ginger paste.
Heat oil in a pot and pop the rai – when it finishes popping, add onions and the ginger garlic paste.
Add jeera, haldi, sugar, cloves and potatoes and cook until soft – add in the crushed tomatoes and enough water to cover the potatoes.
Uncover and season with sambar powder, salt and sugar – cook 5 minutes.
Garnish with coriander and serve with roti or rice.
*In this dish any vegetables may replace the pota
2 cups serves 4 to 6
1 cup water
1 cup coconut milk
½ tsp. haldi
1 tsp. salt
Wash rice and bring rice and water to a boil – reduce the heat and cover to cook on gentle heat for 10 minutes until the water is nearly absorbed and add the coconut milk.
Add salt and turmeric and stir gently; cover and allow cooking gently until the rice is cooked.
If the rice is not cooked, sprinkle 1 tbsp. of water and cover to cook until rice is done. Do not stir.