This post has been long overdue! As usual life is hectic with work, home, kids etc. I do cook and sometimes do muster up the energy to take some pictures before the food is devoured. Besides, when I cook later in the evening the lighting is not that great. I prefer to take my shots on weekend when the light is better!
Anyways, here are two simple recipes that are perfect for weekday nights. We are a family who eats rotis/chapathis most times. I love rice and anything that has carbs in it but unfortunately my waist loves it too! Afternoon lunches for us are usually simpler with soups and sandwiches or quick fixes. Dinners are usually chapathis with some nice sabji. I try to make a variety of vegetables so that we are not too bored with the same mundane stuff! These two simple sabjis are nutritious and easy to make.
Green Beans Masala Curry
You will need:4 cups – Greens beans, strung, washed and chopped fine
1 cup Yellow Moong Dal
½ Onion – Chopped Fine
½ tsp turmeric powder
Salt to taste
For the Masala Paste:
½ cup grated coconut
5 Green chillies
A few sprigs of washed cilantro leaves
1 clove garlic
1 small piece cinnamon
2 cloves
Grind the above to fine paste with some water and keep aside.
For seasoning:Some oil, mustard seeds, asafoetida and curry leaves.
To make the curry:
Cook the Moong Dal with about 4 cups of water in an open pan until cooked. The lentils will split slightly and will be soft to touch when cooked. If you have too much water left, you can drain the water and use it to cook the vegetable. Keep aside.
In a pan, heat the oil. Add seasoning ingredients. Then add chopped onions and sauté until translucent. Add chopped green beans, turmeric powder and salt and mix well. Add about ½ cup of water and cover with a lid. Cook until the water evaporates. Then add the cooked moong dal (moong lentils) and the masala paste and mix well. Cover with lid and cook for 5 to 10 more minutes until well blended and all the water evaporates. Garnish with chopped cilantro (coriander leaves) and serve hot with Chapathis.
My next recipe is a simple recipe – Ridgegourd Curry (Beerakaya Curry)that is even easier to make. Thanks to my friend Radhika for sharing this convenient recipe with me. I made this the other night with
Indira’s Avocado Chapathis. Oh, did I tell you about her chapathis! They were soft and tasty and we loved them!
Ridge Gourd Curry 
You will need:
2 medium sized Ridge Gourds (Turai, Beerakaya, Heerekai or Peerkanga) – Peel only the ridges. Leave the rest of the skin on there. Wash and chop fine into cubes.
2 tsp Sambar Powder
1 tsp Red chilli Powder
½ tsp Turmeric Powder
1 tbsp Jaggery - powdered(or Brown Sugar)
Fresh grated coconut – 1 tbsp for garnishing
Salt to taste
For Seasoning:
Oil, Mustard seeds, Jeera or Cumin Seeds, Asafoetida and Curry leaves
To make the curry:
In a pan heat the oil. Season with the seasoning ingredients. Add the chopped ridge gourd pieces. Add all the dry powders and the salt and mix well. Add about 1 cup of water, cover with a lid and cook for about 10 minutes or until the vegetable is cooked. Make sure the ridge gourd pieces are cooked yet slightly crunchy. Then add the jaggery powder and mix well. Garnish with grated coconut and some chopped cilantro and serve hot with chapathis or rice.
Have a good time cooking everyone and if you guys do try it let me know. Your comments and thoughts keep me motivated into cooking variety and letting you guys know about it! Cheers!
