Basic Masala Recipe For Indian Vegetables

BHINDI MASALA

Steps:

• Rinse the bhindi (okra) well in water for a couple of times.
• Dry them on a large plate on their own or wipe with a kitchen towel. Make sure there is no moisture or water on the okra pods.
• Remove the base and stalk while chopping them. Chop into 1 or 1.5 inch pieces.
• Also chop onions and tomatoes. Keep aside.
• Make a paste of ginger and garlic in mortar-pestle and keep aside.
• Heat 2 tbsp oil in a kadai (wok) or pan.
• Add the chopped bhindi and sauté stirring often till they are completely cooked. You will have to keep an eye on them and stir in between many times.
• Taste the sautéed okra and if the crunchiness is not there and the bhindi have become soft, it means they are cooked. Keep the sautéed bhindi aside.
• All the oil will be used up. So add 1 tbsp oil to the same pan.
• Add chopped onions and saute stirring often till they become translucent.
• Add the ginger-garlic paste and saute for a few seconds or till the raw aroma of the ginger-garlic disappears.
• Add the chopped tomatoes and saute stirring often till the tomatoes become soft and mushy.
• If the tomato mixture becomes too dry and starts sticking to the pan, then add about ¼ cup water. Mix well and continue to cook.
• All the above cooking is done in a open pan and you don't need to cover the pan with the lid.
• Add all the dry ground spice powders one by one.
• Mix well and saute for a few seconds.
• Add the sautéed bhindi, crushed kasuri methi, salt and mix so that the onion-tomato masala coats the okra well.
• Cook for about 2 minutes. Stir in between.
• Then switch off the flame and add chopped coriander leaves. Mix again.
• Serve bhindi masala hot or warm garnished with a few coriander leaves and accompanied with chapati, roti or naan. It can also be packed for lunch box. It also makes for a nice side dish with any North Indian meal.

ROASTED INDIAN-SPICED VEGETABLES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Whisk olive oil, garam masala, and salt together in a small bowl. Combine potatoes, cauliflower, and onion in a large bowl. Drizzle with oil mixture and toss to coat. Spread vegetables out on the prepared baking sheet.
• Roast in the preheated oven, stirring every 10 minutes, until vegetables are tender and edges are browned, 30 to 35 minutes. Remove from the oven and sprinkle with cilantro.

BASIC MASALA RECIPE FOR INDIAN VEGETABLES

Steps:

• Peel, chop and boil in the minimum water with salt any vegetables and use singly or in combination.
• Fry the onion till transparent.
• Add the ginger-garlic paste and fry.
• Put in the masalas and curry leaves and fry till the seeds splutter.
• Add in the cooked vegetables.
• Blend.
• Add tamarind/lime juice.
• Garnish with fresh grated coconut.
• Serve.