International Recipes ~ Indian

More Indian Recipes

Contributed by a correspondant in Bangalore, India.

Picture of Bangalore

Vegetable Kurma

Picture of Vegetable Kurma
  • A little oil
  • 1 big onion
  • Salt to taste
  • 1 garlic piece
  • 2 carrots, 1 capsicum
  • 1 potato, small ginger piece
  • 7 to 10 beans, 3 to 4 cauliflower pieces
  • 2 to 3 cloves, little elaichi
  • ½ tsp cinnamon
  • 10 to 15 cashew pieces
  • 1 tsp of cous cous
  • ½ cup coconut

Cut the onions into small pieces and one fourth of the onions into big pieces.
Take a Kadai with little oil and add cloves, cinnamon, elaichi and cashews and then fry a little add ginger, garlic and big pieces of onions and then keep it to cool a little after everything is fried.
Then grind the whole mixture with coconut and khus khus and keep it aside.
Now take a little oil and add sombu, and then onions, fry it nicely.

Take all the vegetables cut into small pieces and boil it in the microwave. After everything is cooked nicely add it to the onions and mix it.
Add salt in the ground mixture. Now after everything is mixed well add water if it is very thick.

Brinjal Bharta

Picture of Brinjal Bharta
  • 1 large-sized brinjal
  • 1 tbsp mustard oil
  • 2 green chillies (finely chopped)
  • 1 medium-sized onion (finely chopped)
  • salt to taste

Roast the brinjal over fire till it is nicely cooked.
Cool and remove the skin.
Mash the roasted brinjal.
Mix in the mustard oil, chillies, onion pieces and salt to taste.
Mix well and serve.


Picture of Bhindi
  • ½ kg bhindi
  • ½ cup onions, chopped
  • 1 tbsp coriander leaves, chopped
  • ¼ cup yogurt
  • 2 tsp oil
  • ½ cup water
  • 1 tsp red chilli powder
  • ¼ tsp garam masala
  • 1 tsp ginger paste
  • ¼ tsp turmeric powder
  • ¼ tsp jeera
  • salt to taste

Wash bhindies and chop them into small pieces.
Take ½ of onions and grind with ginger and spices.
Add this to the yogurt. Put some water and mix well to make a paste.
Heat a non-sticking skillet and pour oil. When oil becomes hot add the remaining onions.
Fry on medium heat till the onions turn light brown
Put the yogurt paste and fry for 5 to 7 minutes while stirring.
This will result into a mesh texture separating oil.
Add bhindies and mix well. Add remaining water and cover it with a lid.
Allow it to cook for about 5 minute on medium heat.
Take out from flame and sprinkle coriander leaves.

Arabi Palak

Picture of Arabi Palak
  • 2 bunches spinach
  • 8 to 10 Nos. arabi
  • 2 onion, chopped
  • 2 tomato, chopped
  • 8 garlic flakes, chopped
  • 1 tbsp vegetable oil
  • Spices:
  • 1¼ tsp red chili powder
  • ¼ tsp turmeric powder
  • 1 tsp jeera
  • salt to taste

Pressure cook arabi. Remove the skin and mash the arabi, keep aside.
Grind the spinach in a food-mixer and pressure cook with a pinch of salt and keep it aside.
Drain all the water from the rice and throw away the water.
Take a non-sticking skillet and place it on medium heat.
Pour oil and when it is hot, put jeera. When they crackle, put onions and sauté till onions are brown.
Add tomatoes to the fried onions. Add spices and little water
Add the mashed arabi. Stir it well and mix it well for 5 minutes.
Ready to serve.

Tukda Corn Subzi

Picture of Tukda Corn Subzi
  • 6 corn on the cob (makai)
  • ¼ tsp turmeric powder
  • salt to taste
  • 3 tbsp oil
  • 1 tsp cummin seeds
  • 2 cardamom
  • 1 bay leaf
  • 3 cloves
  • 3 large onions, chopped fine
  • 3 large tomatoes, chopped fine
  • 1 tsp chilli powder
  • 1 tsp coriander-cummin powder
  • a pinch of sugar
  • a cup tender corn, cooked a handful of chopped coriander leaves for garnishing
  • Grind to a paste:
  • 1 onion
  • 1 tomato
  • 6 flakes garlic
  • 2.5 cm ginger

Cut the makai into four pieces each and boil them with a little turmeric powder and salt to taste till done.
Heat the oil in a broad pan, season with cumin seeds, cardamom, bay leaf and cloves.
When the cumin seeds crackle, add the ground paste and sauté till it changes colour.
Then add the chopped onion and sauté till golden.
Add the chopped tomato and sauté till the oil floats on top.
Add the chilli powder, turmeric powder, coriander-cummin powder, sugar and salt. Stir well.
Add the boiled corn and the boiled makai pieces. Fry well.
Add a little water and let it cook on a low heat till the gravy slightly thickens.
Serve hot, garnished with coriander leaves.

Vegetable Curry

Picture of Vegetable Curry
  • 2 cups shelled peas
  • 1 medium-sized cauliflower
  • ½ cup mustard oil
  • 1 tbsp ginger-garlic paste
  • 1 onion (peeled and ground to a paste)
  • 1 tsp turmeric powder
  • 2 bay leaves
  • salt to taste
  • 1 tsp cumin seeds
  • 1 tbsp coriander seeds
  • 2 cloves
  • ½" piece of cinnamon

Grind all the ingredients for the spice paste
Cut the cauliflower into florets.
Heat the oil and fry the onion paste together with the ginger-garlic paste till they are a light golden brown in colour.
Lower the flame and add the bay leaves.
Mix in the cauliflower pieces and the turmeric powder.
Fry over a medium heat till the cauliflower is half cooked and turns a light golden brown.
Lower the flame and mix in the shelled peas and the spice paste and 1½ cups of water.
Cover with a lid and cook over a low flame till the vegetables are cooked.
Serve hot with boiled rice.

Pumpkin Aloo Tarkari

Picture of Pumpkin Aloo Tarkari
  • 400 gms pumpkin
  • 300 gms potato
  • 3 tbsp mustard oil
  • 1 tsp turmeric powder
  • 2 dry red chillies
  • 2 tsp garam masala powder
  • salt to taste

Peel and cut the potatoes and pumpkin into medium-sized pieces.
Heat the oil and add the dry red chillies.
Lower the flame and add the vegetables and the rest of the ingredients except the garam masala powder.
Add 1 cup of water and cover with a lid.
Cook over a medium heat till the potato pieces are tender.
Mix in the garam masala and stir gently.
This preparation will be with little gravy

Sarson ka Saag

Picture of Sarson ka Saag
  • 1 bunch sarson greens
  • 1 bunch spinach
  • 1 onion, grated
  • ½ tsp ginger, grated
  • ½ tsp garlic, grated
  • 3 green chillies
  • 1 tbsp grated cheese
  • ½ lemon juice
  • Salt to taste
  • 2 tbsp ghee
  • 1 tbsp oil
  • ½ tsp garam masala
  • 1 tbsp maize flour

Chop both greens, wash, drain. Heat oil in the pressure cooker direct.
Add both greens, green chillies, stir. Add ginger, garlic, stir.
Add few pinches salt, 1 cup water. Pressure cook till done.
Mash well. Heat ghee in a pan, add onion, saute till brown,
Add all other ingredients, except cheese. Stir well and cook till oil separates.
Garnish with cheese. Serve hot.

Potato Sabzi

  • 3 potatoes
  • 8 to 10 florets of cauliflower
  • 100 gms green peas
  • 3 onions, finely chopped
  • 8 green chillies
  • ½ tsp garam masala powder
  • ¼ tsp turmeric powder
  • 2 tbsp tomato ketchup
  • 1 tsp cumin seeds
  • Juice of one lemon
  • 2 tbsp oil
  • Chopped coriander leaves for garnishing
  • Salt to taste

Peel the potatoes and cut in to cubes.
Then wash the cauliflower florets. Boil these together with salt and turmeric powder.
When it is properly cooked strain the water from it and keep aside.
In a kadai heat oil and add the cumin seeds when it starts to splutter add onions and green chillies.
Saute till it becomes slight brown in colour.
Now add the garam masala powder, tomato ketchup and stir for 1 minute.
Then add the green peas and 3 tbsp of water.
Cover the kadai with a lid and cook for 2 minutes in low flame.
Add the boiled potatoes and cauliflower. Cook in low flame till the oil separates.
Finally add lemon juice and chopped coriander leaves.
Ready to serve hot.

Stuffed Lady's Finger

Picture of Stuffed Lady's Finger
  • ½ kg lady's fingers
  • 1 lime
  • 1 cup besan
  • 1 tsp coriander seeds
  • ½ tsp asafoetida powder
  • 1½ tsp table salt
  • 1½ tsp chilli powder
  • 2 tsp jeera
  • 4 tbsp oil

Cut off stalk and cut lengthwise slits in lady's finger.
Apply salt and keep aside for some time.
Powder asafoetida, coriander and jeera separately.
Sieve besan. Drop the flour in a vessel and add juice of lime.
Combine 1 tsp salt, chilli powder, powdered coriander, half the quantities of asafoetida and jeera powders.
Stuff lady's finger bits with the powder mix.
Drop the bits gently into frying pan.
Spread excess besan, if any, all over the bits.
Cook under cover. Open lid once or twice and turn over.
Roast the bits till it becomes brown. Take out from flame