Cabbage Poriyal (South Indian Cabbage Stir Fry)

Ingredients:
Cabbage, shredded - 1 med
Green chillies, slit lengthwise - 2-3
Curry leaves - 5-6
Mustard seeds - 1 tsp
Udad dal (black gram lentils) - 1 tsp
Coconut, grated - 4 tbsp
Oil - 2 tbsp
Cumin powder - 1 tsp
Pepper powder - 1/4 tsp
Salt - 1 tsp


Time: 15 min
Serving size: 2-3

Method:
Heat the oil in a wok and add the mustard seeds and udad dal. When the seeds begin to crackle and the dal starts turning brown, add the curry leaves and green chillies. Stir to coat well. Now add the cabbage, cumin and pepper powder and coconut and mix well. Cook for a few minutes. Add salt, then cook covered on a medium flame for a few more minutes. Serve hot with rice or chapatis.

Author: Shrinkingsodacan
Source: This recipe

Stir-fried green beans

Ingredients:
Whole green beans, optionally cut into halves - 1/2 kg
Oil - 2 tbsp
Rai (mustard seeds) - 1 tsp
Udad dal (split black gram) - 1 tsp
Dried red chillies - 2
Hing (asafoetida) - a pinch (optional)
Salt - to taste

Time (cook+prep): 15-20 min
Serves: 4

Method:
Bring 4-5 cups of water to boil in a saucepan. Add the beans and heat covered for 7-10 min. Heat oil in a wok, add asafoetida, rai, udad dal and red chillies. When the rai starts to splutter, add the beans and stir to coat with oil. Cook for a few minutes and add salt. Serve hot with plain rice or chapatis. (I discovered that it makes a very good companion to tomato rice).

Author: Shrinkingsodacan

Mixed Vegetable Khalsa

Ingredients:
Ginger - 2" piece
Coriander seeds, roasted in some oil - 2 tbsp (can replace with 2 tsp of coriander powder)
Coriander leaves - a handful
Black pepper - 20-30 corns
Cumin seeds - 3/4 tbsp
Potatoes, diced - 4 med
Carrots, diced - 4 med
Tomatoes, diced - 4 med
Cauliflower, diced - 1 med
Peas - 100 g
Turmeric powder - 1/2 tsp
Salt - to taste
Oil - 2 tbsp

Method:
Grind the first five ingredients with a small amount of water to make a thick paste. Set aside.

In a wok, season hot oil with cumin seeds, when they start to splutter add the tomatoes. Cook until lumpy. Now add the chopped vegetables with turmeric and salt and add enough water to cover. Cook covered on medium flame. When the vegetables are almost cooked and the water is almost gone, mash lightly (or blend lightly with a handheld blender) and add the ground paste. Cook on a low flame for 5 min. Garnish with freshly chopped coriander leaves and serve hot with rice or chapatis.

Author: Shrinkingsodacan
Source: A professor at The Guru Nanak Khalsa College of Arts, Science and Commerce.