Green Banana Skin Bhaji (Dry Curry)
Green bananas are very versatile as a vegetable. You can make Raita 1, Raita 2, Raita 3, Bhaji (Dry Curry), Curry, Kebabs and a chutney. Both it's skin and flesh are edible. My father used to grow quite a few varities of bananas in his garden. He ... [... more]
Mamta's Kitchen |
Broccoli Do Pyaza , A Bhaji (Dry Curry)
Broccoli or calabrese or 'little sprout', also known as green cauliflower in India is a vegetable rich in nutrients, fiber, vitamin C and anti-cancer agents. Do not overcook it, or you will loose many of them. The word 'Pyaza' means with onions ... [... more]
Mamta's Kitchen |
Aubergine Curry from Sri Lanka, A Bhaji (Dry Curry))
Aubergine is a very versatile vegetable and it is available almost all the year round. This particular dish can be rather fiery. You can reduce the amount of chillies and black peppers if you want it to be milder. Serves 4 Couple of ... [... more]
Mamta's Kitchen |
Cabbage Pickled Style Bhaji (Dry Curry)
A simple vegetable can be made delicious when cooked this way. Here, I have cooked it on it's own, but you can add diced potatoes, carrots or peas to it as well. Serves 2-3 Heat oil in a wok or kadhai. Add panch-pooran (you can use nigella seeds ... [... more]
Mamta's Kitchen |
Turnip Bhaji (Dry Curry)
Turnip makes delicious dry vegetable bhaji. If you don't like turnips normally, you will still love them curried in this way. Serves 3-4 Peel and chop turnips into 1-2 cm, small pieces. Clean and chop turnip leave and tender stalks into 4 inch pieces [... more]
Mamta's Kitchen |
Aubergine Stir Fried Bengali Style, A Bhaji (Dry Curry)
Aubergines are also known as eggplant. This simple dish is very easy to make and it is quite delicious served with Luchi Poories or Parathas. You can eat it with Nan or even with toasted bread. Serves 6. Place aubergines in a bowl, sprinkle ... [... more]
Mamta's Kitchen |
Bombay Aloo (Potato), A Bhaji (Dry Curry)
This is a popular dish in UK. There is no mystery to it, it is just a potato Sabji made with Bombay style 'tempering' or 'tarka'. As Bombay is now called Mumbai, they should really be called 'Mumbai aloo'! Serves 4 Add mustard seeds an curry ... [... more]
Mamta's Kitchen |
Cluster Bean Bhaji (Dry Curry)
Abha is my elder sister who lives in Lucknow in India. She is a great vegetarian cook. This recipe comes from her-Mamta. Serves 4. Boil/microwave lightly, so they are softened but not mushy. Drain water off. Heat oil in a pan. Add carom seeds and ... [... more]
Mamta's Kitchen |
Green Chickpea Bhaji (Dry Curry), Spicy
Green chickpeas are considered to be quite a nutritious winter vegetable in India. They are cooked in many different ways; a simple stir fry or a curry, a stuffing for parathas, a pulao/pilaf, a filling for samosas, a dessert like a burfi and ... [... more]
Mamta's Kitchen |
Potato, Aubergine and Drumstick Bhaji (Dry Curry)
Heat oil in a wok or pan. Add fenugreek seeds. As soon as they begin to change colour (over cooked fenugreek seeds are very bitter), add all vegetables, spices and salt. Stir fry for a minute or two, turn heat to medium and cook covered until ... [... more]
Mamta's Kitchen |
Kohlrabi and Peas Bhaji (Dry Curry)
Kohlrabi tastes very much like a turnip, therefore, you can cook turnips this way too. Serves 2-3 Heat oil in a pan and add cumin seeds and asafoetida. When the seeds crackle/turn brown, add red chilli, ginger and garlic. Fry for a few ... [... more]
Mamta's Kitchen |
Garlic Greens or Garlic Chives and Potato Bhaji (Dry Curry)
Garlic and onions greens and chives grow in abundance once planted. They make a delicious Sabji (bhaji) using this simple recipe. Amounts are approximate only. Serves 4-6. Peel & cut the potatoes into small pieces and wash well. If tiny new ... [... more]
Mamta's Kitchen |
