Indian Vegetable Dishes

In southern India, a well-rinsed banana leaf i...

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Last week a little convo got start with a few Twitter friends of mine over Indian food. We have a great Indian restaurant in town, but I’m a bit partial to my own cooking because I cook South Indian dishes which are a bit spicier. I promised to post a few veggie dishes…which ended up being a bit harder than I thought because I didn’t want to post a recipe that had ingredients that were hard to get.

These dishes are SUPER easy and very, very tasty. I have cut back the heat intensity quite a bit but if you’re still worried it might be too hot, just use a 1/2 chili instead of a whole.

Yogurt Okra

1 lb okra
2 T oil
1 fresh green chili, seeded and diced
1 sm onion, sliced
1/4 t turmeric
2 t desiccated (shredded) coconut
1/2 t salt
2 T plain low-fat yogurt
2 sm tomatoes, sliced
1 t chopped fresh cilantro

Wash, remove the ends of the okra, then cut them into large chunks…set aside. Heat oil over medium heat in a skillet. Fry onion and chili until onion has browned. Add the okra and turn up the heat to med-high to quickly stir-fry until lightly golden. Lower heat and add tomatoes, turmeric, coconut and salt. Cook for about  a minute. Add yogurt and cilantro and cook another 2 minutes. Serve immediately.

 

Spicy Mashed Taters

3 medium potatoes
1 t chopped fresh mint and cilantro, mixed
1 t salt
1 t pepper
1 fresh green chili, seeded and chopped
4 T butter

Boil potatoes until soft enough to be mashed using a hand masher. Blend together the remaining ingredients in a small bowl. Fold the mixture in the mashed potatoes and mix thoroughly with a fork.

Madras Corn on the Cob

Corn on the Cob
Butter
Lemons
Salt
chili powder

Pull back the husks on the corn, but don’t tear off. Set aside. In a bowl mix soft butter, a squeeze of lemon juice, a throw of salt, and as much chili powder as you can stand. Rub that mixture over the corn, pull the husk back over the corn and grill the corn over a medium heat turning often. Doesn’t take long to grill…depends on the corn…eyeball it. *You can NOT go wrong with this!*

Masala Green Beans

1 small onion
1 t ground cumin
1 t ground coriander
1 t sesame seeds
1 t chili powder
1/2 t garlic paste (or minced if you don’t have paste)
1/4 t turmeric
1 t salt
8 oz of fresh green beans
1 med tomato, rough chopped
About 4 T fresh cilantro
1 T lemon juice

Roughly chop the onion. Mix together the cumin, coriander, sesame seeds, chili powder, garlic, turmeric and salt. Place in a food processor with the onion. Zip it around for about 30-45 seconds. Heat oil in a  medium saucepan, then fry the spice mixture for about 5 minutes, stirring often. Add the tomato, green beans and cilantro. Stir-fry for about 5 minutes, sprinkle in the lemon juice and serve. (If you’d rather have your green beans not so crispy, I would cook them a bit before adding them to the spice mixture.)

Back in February I posted an Indian chicken dish for a crock pot…it’s super easy too!

I’d love to hear your thoughts on these if you try it! Things I Love Thursday

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