Courgette Asparagus Veggie Salad

I had various veggies that I had brought to prepare chicken casserole, but since that plan did not fall through I was left with all these veggies with no idea what to do with them, so thought to prepare something different.
Since it turned out good (atleast good enough to eat), I thought of sharing it here ...

Ingredients
4 medium size courgettes
100 gm asparagus tips
4-5 small peppers
 (green, red mixed to give colour to the dish)
2 tbsp olive oil
salt to taste
1 tsp garam masala, 1 tsp turmeric
Optional : 1/4 tsp cumin seeds, 2 - 3 hard boiled eggs

Method
Chop the Courgettes into medium size cubes, chop the asparagus 1 inch in length, cut the peppers in the halves and remove the seeds from the same.
Heat the oil in a saucepan
Add a little jeera (cumin seeds) - This gives nice smell and taste to the veggies.
Add the courgettes, asparagus and pepper to the oil once hot. Sauté the veggies.
After about 1-2 minutes, add the garam masala, turmeric powders and sauté again.
Add salt. and steam for 2-4 minutes on low-medium heat.
The veggies would now be cooked enough to eat. Note: the veggies should not become soggy, they taste good when eaten a little raw.

Optionally, you can also add hard boiled eggs to the veggies as garnish.

Arbi curry (Colocasia Curry)

Ingredients

500 gms arbi - (colocasia) boiled

1 tsp turmeric powder

1 tsp chilli powder

2 tsp dhania jeera powder

salt to taste
1 small onion finely chopped

Method

1. Peel and cut the boiled arbi into medium size pieces (do not cut into small pieces, else they would merge with the curry)

2. Heat 1 tsp oil in pan and saute the onion till brown

3. Add all the masala and mix well.

4. Add a little water to the masala and bring it to a boil

5. Once the curry starts boiling, add the cut arbi pieces to the curry and cook covered for 5 minutes or until the arbi mixes with the curry.

Serve hot with chapati or rice

Corn Palak

Ingredients 2 Palak (spinach) bundles

1 tsp turmeric

1 tsp red chilli powder

1 tsp corriander powder

1 tsp jeera powder

1/2 tsp garam masala

1/4 cup boiled corn

1/4 cup soaked chana daal

1 medium size onion finely chopped

salt to taste

Method
1. Wash and cut the palak into smaller pieces

2. Heat some oil in a kadhai

3. Add the chopped onion in the oil and saute till it becomes golden

4. Then add all the masala and fry it for 1 minute. Add salt

5. Add water to the mixture and bring it to a boil

6. Now add the palak, channa daal and boiled corn together and let it cook for about 5 - 10 minutes. Cook covered. Saute the vegetable in between.

Serve hot with chapati/naan

Laal Maath Sabzi

Ingredients

1 लाल माठ

2 tbsp gram daal

1 tsp turmeric powder

1 tsp chilli powder

1/2 onion chopped

salt to taste

Method

1. Wash thoroughly and chop the laal maath

2. heat oil in pan. Add chopped onions to oil and fry till golden brown

3. Add turmeric and chilli powder.

4. Add the chopped sabzi and cook covered

5. Add salt to taste and add ground peanut powder and mix well

6. Cook for 10 mins covered

Aloo Bhindi

This one's prepared by Supratim. I do not know how to prepare Bhindi properly, but he prepares it really nice :)

Ingredients:

250 gms Bhindi

1 Half boiled potato

1/2 tsp jeera

1 tsp turmeric powder

1 tsp chilli powder (you can put more based on your liking)

1 tsp jeera and dhania powder

salt to taste

Method:

1. Wash and dry the bhindi properly

2. Cut bhindi and potato into small pieces

3. Heat some oil in pan and add jeera to this oil so that it sputters

4. Then add all the masala, saute properly

5. Add the bhindi and potato together and mix them with the masala

6. Close the pan with a lid for uniform cooking. Cook on medium heat.

7. Saute in between

Aloo bhindi would be done in about 10 minutes.

मटकी ची उसळ (Black gram vegetable)

Ingredients

100 gms black grams (matki) sprouted

1 tsp turmeric powder

1 tsp goda masala

1 tsp onion masala

1 medium size onion chopped finely

1 small tomato chopped finely

1 tsp chilli powder

chopped corriander

1 tsp oil

salt to taste

Method

1. Take oil in pan, after the oil is heated up, add the chopped onion and fry the onion till golden

2. To this add all the masala mentioned above and fry the masala along with the onion

3. Add chopped tomato pieces along with some salt

4. Add the sprouted matki to this mixture along with some water.

5. Close the pan with the lid and cook the matki for 5-10 minutes

You can add grated coconut also during cooking.

Garnish with chopped corriander

Sprouts

Wash the matki and soak it in water for 5-6 hours

Remove the water from the matki after 5 hours and keep it in a water soaked cloth tightly

Mushroom Masala

Ingredients
250 gms mushroom
1 tomato
1 onion
chopped corriander for garnishing
chopped garlic and ginger (quantity as per your taste)
1/4 tsp turmeric powder
1/2 tsp chilli powder
1/4 tsp garam/goda masala
salt to taste

Method

1. Wash and chop the mushrooms properly

2. Chop onions and tomato finely

3. Take some oil in a vessel and heat it

4. Add chopped onion to the oil. after the onion becomes golden brown, add the masalas and mix them well

5. After 1 minute, add chopped tomatos to this along with some salt

6. Mix the above well.

7. After 2 mins, add the chopped mushrooms and mix them together. Close the vessel with a lid to have uniform cooking.

If the mushroom gets too dry, add a little bit of water.

8. Take down the sabzi from the gas once the mushroom is cooked.

Add chopped corriander for garnishing.

Stuffed Brinjal (Bharwa baingan)

Ingredients
0.5 kg Brinjal
2 tsp jeera powder
2 tsp dhania powder
grated coconut
4 tsp goda masala
salt to taste
oil

Method 

1. Mix jeera, dhania, coconut, goda masala, salt and oil to form a paste

2. Slit the brinjal vertically into 4 parts joined at

the bottom

3. Soak the brinjal in salt water for 10 mins

4. For each brinjal, stuff the masala in the brinjal thouroughly

5. Take some oil in a pan for frying.

6. Shallow fry the stuffed brinjal till it softens. Cover the pan with a lid while frying.

Stuffed Bhindi (Bharwa Bhindi)

Ingredients
1.5 kg lady finger
100 gm besan
2 tbsp garam or goda masala
2 tbsp dhania powder
2 tbsp jeera powder
1 tbsp chilli powder
garlic flakes shredded
shredded ginger
salt to taste
4 tbsp oil

Method for stuffing
1. Mix the garam/goda masala, dhania, jeera and chilli powder. Add besan to this mixture and mix well.
2. Add the shredded ginger and garlic to add some spice to the stuffing
3. Add salt to this mixture
4. Mix all the above with a little oil, so that the stuffing does not become too dry.

Method
1. Wash the bhindi properly and pat them dry.
2. Slit the bhindi vertically, and stuff the masala prepared above in the slits
3. Heat up some oil in
4. Once the oil becomes hot, put some jeera seeds in it.
5. Put the stuffed bhindi in oil and shallow fry them.
Cover the pan with lid for uniform cooking.
After sometime turn the bhindi on the other side.
Once bhindi looks fried, close the flame and keep it covered for sometime.