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 |
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 |
Cauliflower and Potato Bhaji (Dry Curry)
My mother cooked most vegetables, specially the 'dry' bhajie's, without any onions and garlic. This is partly because garlic is still not widely eaten by many vegetarians in India and partly because it drowns the flavour of the actual vegetable. ... [... 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 |
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 |
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 |
Kundru (Ivy Gourd) or Tindora Bhaji (Dry Curry) 2
Cut each tindora lengthways, into very thin slices, 4-8 slices of each tindora. When the seeds splutter, add ginger and garlic and stir fry for a minute. Add tindora, salt, turmeric, coriander powder and chilli powder. Stir and cook covered on ... [... more]
Mamta's Kitchen |
Cabbage and Peas Bhaji (Dry Curry)
This is one of my favourite vegetarian dish, it goes very well when served with Plain Paratha. It can be used as stuffing for toasted sandwiches or stuffed parathas. Serves 4 Add cumin seeds and a pinch of asafoetida powder, wait until seeds ... [... 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 |
Turnip and Turnip Greens Bhaji (Dry Curry)
This is a delicious curry from Bengal/Bihar region of India. Turnip greens are often thrown away by farmers and hardly ever make to the shops. They are rather difficult to buy turnips with their green still here in UK. They are seen in Indian ... [... more]
Mamta's Kitchen |
