Karela-Aloo Ki Subji \ Bitter Gourd N Potato Stir Fry

Bitter Gourd is my all time favorite vegetable. But no one in my family loves them like the way I do.

After picking some garden fresh bitter gourd from our backyard, I had to trick them with some recipe that would hide the bitter gourds.

Just tossed the finely chopped bitter gourd with potatoes and zucchini and my trick was partly successful.

 

Ingredients:
Bitter Gourd - 2 - finely chopped
Potatoes - 1- finely chopped
Zucchini - 1 finely chopped (Optional)
Green chilies - 3
Karipatta leaves - 7-8
Mustard seeds - half teaspoon
Cumin seeds - half teaspoon
Saunf seeds - half teaspoon
Oil - 2 tablespoon
Hing
Salt

Procedure:
1. Finely chop the bitter gourd. Add a pinch of salt and keep it aside for half an hour. Drain the water and wash it again with water and keep it aside. This is to reduce the bitterness of the bitter gourd.

2. In the mean time, chop the potatoes and zucchini.

3. In a pan, add 2 table spoon oil. Add mustard seeds, once they splutter, add cumin seeds and saunf.
4. Next add green chillies, karipatta and hing.
5. Finally add the bitter gourd, potatoes and zucchini.
6. Let it cook uncovered on a medium flame for 5-10 mins.
7. Once it is cooked, turn off the stove.

The Delicious and Healthy Karela-Aloo ki sabji is ready.
Serve it with rotis or as a side dish with rice.

Makai Palak\ Spinach Corn Curry

This is a very healthy recipe with spinach, potatoes and corn and will be just loved by the kids. The combination of these ingriedients is really awesome and they compliment each other.

Makai Palak is usually prepared by blanching the spinach and then pureeing it. But i skipped this step and directly added the finely chopped spinach. This is really simple to prepare and gives a better taste and texture to the curry.

Ingriedients:
Palak \ Spinach leaves - 1 bunch - cleaned and chopped finely
Sweet corn - 1 cup - boiled
1 Potato -boiled and chopped (Optional)
1 Onion - finely chopped
Garlic - 2-3 petals -minced
2 Green chillies  - vertically slit
Mustard seeds - half teapoon
Cumin seeds - half teaspoon
Hing\ Asoefatida
Sugar - half teaspoon
Salt
Oil - 2 tablespoon

Procedure:
1. Take a vok, and add 2 table spoon oil.
2. Add mustard seeds, once they splutter, add cumin seeds, green chillies and hing
3. Next add garlic and chopped onions and fry it till golden brown.
4. Next add the chopped boiled potatoes and fry for some time.
5. Next add chopped spinach leaves and add sugar.
6. Finally add the boiled sweet corn and let it cook for 5-10 mins.

The delicious Corn Aloo Palak is ready.

Serve it with roti or naan.

Notes:
1. Adding boiled potatoes is optional.
2. For boiled corn , I have first boiled the Corn Cob and then shredded the corns to add to the makai palak. You can also buy corn kernels and boild them.
3. I have added half cup boiled water while cooking it as I dont like it completely dry.

Vangi Bhaat\ Brinjal Rice

As I had mentioned in my earlier posts, our house owner has a lovely garden with lovely fresh vegetables.

After moving to Sydney, I am on my way of becoming a typical house wife. I usually pack lunch box for my dear hubby. Today morning when I got up, I was not sure what to prepare. So I just took a small stroll to our garden hunting for some fresh veggies. Found a lovely eggplant to prepare the yummy Vangi Bhaat.

This is a very simple recipe of Vangi Bhaat or Brinjal rice. The original Vangi Bhaat is prepared with a lot of ingriedients. This is my version of vangi bhaat which is very easy and can be quickly packed for lunch boxes. And trust me, its really delicious.

Ingriedients:
1 big Egg Plant \ Brinjal
1 cup rice
1 onion  - finely chopped

Garam Masala - 1 teaspoon
Roasted peanuts - 2 tablepoon

Oil
Water
Salt

Procedure:
1. Wash the rice and cook it in a pressure cooker with a pinch of salt. Keep it aside.
2. In the mean time, chop the egg plants into small cubes.
3. In a pan, pour 2 tablespoon oil, add the the chopped onions and the roasted peanuts with a pinch of salt.
4. Once the onions become golden brown, add the chopped egg plant and let it cook for around 3-4 minute.

7. Next add the garam masala and fry for some time.
8. Finally add the cooked rice and mix well.
9. Add sufficient salt.

Serve the hot Vangi Bhaat with pickle and papad.