Ingredients:

• Potatoes – 250 grams (1/2 lb), diced
• Red chili powder – 1 tsp
• Corriander powder – 1 tsp
• Turmeric powder – 1 pinch
• Salt
• Fennel seeds – 1 tsp, crushed
• Onions or Pearl onions- 1 cup, finely chopped
• Tomatoes – 1/4 cup, finely chopped
• Curry leaves
• Cilantro
• Oil – 3 tsp
• Mustard seeds – 1/2 tsp
• Coconut – 3tsp
• Fennel – 1 sp

Method:

1. Grind the coconut and fennel into paste and keep aside
2. Cook the potatoes.
3. Add the red chili powder, turmeric powder, salt, and 2 cups of water to the cooked potatoes and keep aside
4. In a pan add 3 tsp oil. Add the mustard seeds, onions and fry till the onions brown
5. Add tomatoes and curry leaves and cook till the curry leaves brown
6. Add the potatoes and cook in slow fire till the gravy thickens and the turn off the stove
7. Garnish with cilantro

Note:

• Keep stirring so that the potatoes don’t burn
• Add oil if needed to keep the potatoes from burning

Ingredients:

• Potatoes – 250 grams (1/2 lb), diced
• Red chili powder – 3 tsp
• Turmeric powder – 1 pinch
• Salt
• Fennel seeds – 1 tsp, crushed
• Onions – 1 cup, finely chopped

Method:

1. Cook the potatoes.
2. Add the red chili powder, turmeric powder, salt, and 2 cups of water to the cooked potatoes and keep aside
3. In a pan add 3 tsp oil. Add the fennel, onions and fry till the onions brown
4. Add the potatoes and cook in slow fire till the gravy thickens and the turn off the stove

Ingredients:

• One of the following vegetables – 500 grams (1 lb)
  • Cabbage
  • Cluster Beans (Avarakkai)
  • Green Beans
  • Black Eyed Beans (Karamani)
• Green Chilies or Red Chilies- 2
• Oil
• Salt
• Curry leaves
• Coconut – 2 tsp
• Mustard seeds – 1/2 tsp
• Urad dal – 1/2 tsp
• Cumin (Jeera) – 1 tsp
• Moong Dhal (Pasi Paruppu) or Toor Dhal – 1 cup

Method:

1. Cook the vegetable with salt and a pinch of turmeric and keep aside
2. Cook the dhal and keep aside
3. Grind the coconut, cumin, chilies and keep side
4. In a pan add 2 tsp of oil and add mustard seeds, urad dal, curry leaves, and fry them
5. Add the onions and fry till they start to brown
6. Add the cooked vegetables and fry for two minutes
7. Add the coconut paste from step 3 and the cooked dhal from step 2, stir for 2 minutes and turn off the stove

Note:

• If cooking cabbage then add 2 tsp finely chopped ginger stir just before turning off the stove

Ingredients:

• One of the following vegetables – 500 grams (1 lb)
  • Cabbage
  • Cluster Beans (Avarakkai)
  • Green Beans
  • Black Eyed Beans (Karamani)
• Onions – 2 tsp, finely chopped
• Green Chilies – 1, finely chopped
• Red chilies – 1, cut in two
• Oil
• Salt
• Curry leaves
• Coconut – 2 tsp, grated
• Mustard seeds – 1/2 tsp
• Urad dal – 1/2 tsp

Method:

1. Cook the vegetable with salt and a pinch of turmeric and keep aside
2. In a pan add 2 tsp of oil and add mustard seeds, urad dal, curry leaves, and fry them
3. Add the green chilies, red chilies, onions and fry till they start to brown
4. Add the cooked vegetables and fry for two minutes
5. Add the grated coconut, stir and turn off the stove.

Note:

• If cooking cabbage then add 2 tsp finely chopped ginger stir just before turning off the stove
• Add a handful of  Moong Dhal (Pasi Paruppu)  to the vegetables & cook