Dry Sabji

ALOO (POTATO)

Aloo Dum

Potato (small & round) - 1 pound
Ghee - for frying
Salt - to taste
Ginger Paste - 30 gms.
Curd (yoghurt) - ¼ cup
Red Chilli Powder - 1-1/2 tsp.
Cloves - 6
Cinnamon - 2 sticks
Cardamom - 5
Cumin Seed - 1 tsp.
Turmeric - 1-1/2 tsp.
Asofoetida - ½ tsp.
Garam Masala Powder - 1/2 tsp.
Sugar - 1/2 tsp.
Lemon Juice - 1 lemon
Green Chilli - 5
Fresh Coriander Leaves - handful

Peel the potatoes and keep in salty water for 1/2 hour. Fry in ghee till golden brown and firm. Keep aside. In a little ghee crackle the cloves, cinnamon and cardamom. Add the ginger paste and stir for another 2 minutes. Add red chilli powder and turmeric and simmer. Roast cumin seeds in a dry pan and grind them to a powder. Add sugar and cumin powder and stir for 2 minutes. Beat the curd and add to the pan. Lower the temperature and add the fried potatoes, simmering with lid on until potatoes are tender. Do not let the steam escape. Near the end of cooking add garam masala powder then remove the lid, slow cooking until most of the liquid is absorbed and potatoes get slightly crusty on the outside. Serve hot, garnished with slit green chillies and chopped coriander leaves. 

Alu Achaari

2 pounds Potatoes
3/4 cup Poppy seeds
8 whole dry Red chillis
1/2 cup ghee
Juice of 2 lemons

Boil, peel and quarter the potatoes. Dry grind the poppy seeds and red chilli into a fine powder. Heat ghee and throw in the powdered ingredients along with salt . Stir fry for 2 minutes over low heat. Add the potatoes and lemon juice, mix well and stir fry until dry and slightly crusty. Best if allowed to sit for a day before offering. Serve at room temperature. 

Alu Posto (Potato and Poppy Seed)

Potatoes - 1 pound
Nigella seeds (kalongi) - a pinch
Green chilies - 3
Sugar - 1 tsp.
Poppy seeds - 2 heaping tblspn.
Ghee for frying
Red chili powder - 1 tsp.
Salt to taste

Heat ghee and add nigella seeds. Add diced potatoes and fry lightly for 10 mins. Grind poppy seeds with a little water and add to the potatoes. Cover with lid, stirring occasionally and adding 2 tbspn. of water. When water dries and potatoes are done, add green chilies, sugar, salt and red chilly powder. Top with ghee and allow to cook for one minute. 

Bengali Aloo

5 medium potatoes
4 tblsp. ghee
3/4 tsp salt
1-1/2 tsp freshly ground black pepper (slightly coarse grind)
2 tblsp finely chopped fresh coriander or parsley

Boil unpeeled potatoes and allow to cool completely. (Refrigerated day old boiled potatoes work very well for this dish.) Peel potatoes and cut into 3/4 inch dice. Heat ghee in a frying pan over medium flame. When hot, put in potatoes and stir for a minute. Sprinkle in salt and mix gently. Cover and cook over medium-low flame for about 5 minutes, stirring occasionally. Now add black pepper and mix gently. Cook, uncovered, for another few minutes over a medium flame, stirring now and then and allowing them to brown slightly. Sprinkle in fresh coriander and offer hot. 

Bengali Alu Dum

Baby Potatoes- 1 pound
Tomatoes - 3
Turmeric - 1 tsp
Red chilli powder - 2 tsps
Salt to taste
Sugar - 1 tsps
Cumin seeds - 2 tsps
Asofoetida - 1 tsp
Bay leaves -3
Coriander leaves- little
Ghee - 1/4 cup
Ginger - 1 inch piece

Boil and peel baby potatoes until firmly cooked. Grind sliced ginger and cumin seeds to a fine paste. In a pan heat ghee and sprinkle a little salt over the potatoes, adding to the ghee a little at a time. Fry till they becomes slightly red. Remove and drain fried potatoes, adding the remaining potatoes until all are done. When done, pour off extra ghee leaving enough in pan to lightly fry the bay leaves and ground masala paste. Add red chilli powder, sugar and fry a few minutes more, then add the fried potatoes and the turmeric, with salt to taste. Cover and let it simmer for 5 minutes. When nicely dried in the pan, remove and garnish with finally chopped coriander leaves, then offer. 

Cumin Cauliflower Mashed Potatoes

3 pounds boiling potatoes
1 large head cauliflower (about 2 1/2 pounds)
1 tablespoon cumin seeds
1 cup well-shaken buttermilk
1 tablespoon ground cumin
2 teaspoons extra-virgin olive oil
Chopped fresh cilantro, handful

Peel and quarter potatoes. Cut cauliflower into 1 1/2-inch florets. In a 5- to 6-quart kettle cover potatoes with salted cold water by 2 inches and simmer 20 minutes. Add cauliflower and simmer until vegetables are very tender, about 15 minutes. Drain vegetables in a colander and transfer to a large bowl. With a potato masher, mash the potato mixture. In a dry heavy skillet toast cumin seeds over moderate heat, stirring to brown uniformly. In a bowl whisk together buttermilk and ground cumin. Stir mixture into potatoes with cumin seeds until combined well and season with salt and pepper. Potatoes may be made 1 day ahead and chilled, covered. Reheat potatoes, covered, in a 350°F. oven about 30 minutes. Serve potatoes drizzled with oil and garnished with cilantro. 

Dabeli

Potatoes 2 pounds
Double roti masala or garam masala
Peanuts 1 cup
Salt 2 tspn
Red chilly powder 2 tspn
Asofoetida 2 tsp
Sugar 1 tsp
Sweet mango chutney 4 tblspn
Ghee for frying

Boil the potatoes and after pealing mash them well and set aside. In a pan, heat 1/2 cup ghee for frying the peanuts, deep fry and add half the salt, 1 tsp sugar, and ½ tsp. red chilly powder. In the remaining oil add garam masala, remaining red chilly powder, mango chutney, and gently blend in the mashed potatoes. Offer hot. 

Potato Fenugreek Curry

Cooked potatoes 8 (large)
Chopped fenugreek 1-1/2 cups
Ghee 2 tbsps
Olive oil 2 tbsps
Slit green chillies 2
Chilli powder 1-1/2 tsps
Salt to taste
Turmeric 1/4 tsp

Peel and cube the potatoes. Heat the oil and ghee in a kadai. Add the potatoes, salt, chillies, chilli powder and turmeric. Fry on a slow flame, till the potatoes turn golden in colour. Add the fenugreek and fry for five more minutes. Remove and serve hot with rice and ghee. 

Potato Podimas

6-8 Potatoes
4-6 tbspns of Ghee
Channa Dhal 1 tsp.
Curry leaves, spring
Mustard Seeds 1/2 tsp.
3 green chillies, minced finely
1 tsp grated ginger
Salt to taste
Minced coriander leaves 1 tbspn.

Wash the potatoes, then boil, peel off the skin, mash and set aside. In a little hot ghee fry the dhal, curry leaves, ginger, chillies, and mustard seeds until lightly browned. Remove from heat and add the mashed potato, salt to taste, and mix well. Sprinkle with chopped coriander leaves and offer. 

Sookha Aloo

4 medium Potatoes
2 t Cumin seeds
1 t Salt
2 t Mango powder
1/4 t Hot pepper
2 t Garam Masala 
Ghee (2" in pan)

Boil potatoes until cooked but not overdone. Peel and cut into 1/2" cubes. Heat oil very hot, add cumin seeds and brow. Add potatoes and fry until they are golden brown. Use enough oil so that the potatoes will not need to be stirred often. This avoids breaking them up. Add the remaining ingredients and fry for 2-3 minutes or more, until potatoes have absorbed most of the ghee. Remove with a slotted spoon. Serve hot. 

Tandoori Baked Potatoes

4 peeled potatos, cubed large
1/2 cup yogurt
1 tsp Tandoori spices (without onion)
1 tsp Lemon juice

Mix last 3 ingredients together. Roll the potatoes in this mixture. Place on a nonstick ban and bake 40 minutes at 350 F.

CHORCHORI

Bengali Bati Chorchori

1 cup cauliflower florets
½ cup shelled green peas
2 potatoes, peeled and cubed
1 medium eggplant, cubed
1 horseradish, peeled and cubed (or 2 tsp prepared)
1 tsp. turmeric paste
1/2 tsp. chili paste
2 tsp. mustard paste
3-4 green chilies, slit
2 tsp. asofoetida
4-6 tbsp. mustard oil
Salt to taste

This curry gets its name from the brass vessel (bati) in which it is cooked, so that the ingredients fit snugly in the bowl leaving just a one inch gap at the top. As a substitute, a stainless steel or brass bowl with a tight fitting lid may be used.

After cutting up all the vegetables, wash them well and place them in the bowl. Add the masala pastes and the green chillies. Add the oil and mix well after adding salt. Cover the bowl with its lid. Stir the vegetables occasionally over a medium-low heat, so they cook in their own juices without any addition of water. Remove from heat and offer when the vegetables are well cooked. 

Bengali Sajney Dantar Chorchori (Drumsticks with Vegetables)

4-6 drumsticks (phalli), strung and cut in 3" lengths
2 potatoes, scrubbed, halved, and sliced 1/4" thick, unpeeled
12 1" pcs. red pumpkin with the skin on
2 medium eggplants, halved and cut in 1" pieces, with the skin on
1 horseradish, peeled and cut in 1" lengths (or 2 tsp. Prepared horseradish)
4 parwals, scraped, split lenghtwise, and halved (optional )
1/2 tbsp. turmeric paste
1/2 tsp. coriander paste
1 tsp. chili paste
1 tsp. cumin paste
1 tsp. asofoetida
1 tsp. mustard paste
A pinch of panch phoran
2 tbsp. mustard oil

Heat the oil in a heavy, deep vessel. Add the panch phoran. When the spice stops spluttering in the oil, add potatoes, horseradish, and the parwal. Stir-fry for about 5 minutes. Add the drumsticks and the salt and cover, and cook for another 5 minutes. Add all the masala pastes and spices, stir in. Add all the remaining vegetables, stir and cover, cook another 5-7 minutes. Add half a cup of water and simmer till all the vegetables are cooked and the moisture is absorbed. There should be practically no gravy in the pan when this chorchori is done. 

Bhindi Chorchori

1-1/4 cups Okra (bindi)
2 Tsp Turmeric Paste
½ Tsp Red Chilli Paste
1 Tsp Ginger and Green Chilli Paste
2 Green Chillies, chopped
3 Tbsp Ghee
¼ Tsp Panch Phoran
1 Tsp Asofoetida
1 Tsp Salt

Remove stem and tip of Okras. Pierce them with Knife. Heat ghee and fry the Panch Phoran. Add chilli, ginger, asofoetida, turmeric paste, red chilli paste and sauté well. Add okras to it and sauté. Add ½ cup water and salt and cook well till okras are done and quite dry, and the oil comes to the surface. 

Chorchori #1

2-1/2 cups cauliflower, cut into flowerettes
3 large potatoes, peeled & cubed
2 brinjals, stems removed, quartered
1 cup red pumpkin, peeled & cubed
½ tsp. aniseeds
1-¼ tsp. cumin seeds
¼ tsp. kalonji seeds
¼ tsp. fenugreek seeds
¼ tsp. mustard seeds
¾ tsp. turmeric powder
1 tsp. chilli powder
2 green chillies. sliced
2 bay leaves
½ cup mustard oil
salt and sugar to taste

Heat oil and add the five kinds of seeds and bay leaves. Add the potatoes and cauliflower and stir fry till slightly brown. Then toss in brinjals, pumpkin, turmeric, chilli powder, green chillies, salt, sugar, 3/4 cup of hot water and cook covered till vegetables are done. Remove cover and cook until all liquid has evaporated, and vegetables are just about to char on bottom of pan. 

Chorchori #2

1 medium sized potato
1 medium sized eggplant
1 small radish
1/2 small cabbage
1/2 small cauliflower
100 gm pumpkin
2 tsp paach poron
2 red chili
1 tsp asofoetida
1 tsp sugar
1 medium tomato, finely chopped
1 tsp turmeric powder
1/2 tsp chili powder
salt to taste
ghee for frying

Chop all the vegetables into nice, big chunks. Add panch phoron and red chili in ghee and fry until crisped, then add the vegetables and sprinkle sugar on top. Then add salt, turmeric powder, asofoetida, chili powder, cover and cook for 30 minutes and stir occasionally till it becomes thick in consistency. Remove cover and cook until all liquid has evaporated, and vegetables are just about to char on bottom of pan. 

Farashi Beaner Chochori

2 tblsp Mustard oil
1/4 tsp Five spice powder
1 tsp Green chile, seeded & minced
1/4 tsp Turmeric
1/4 tsp Salt
1 tsp Sugar
2-1/2 cups Green beans, sliced
1 tsp Black mustard seeds
2 tblsp white Poppyseeds
Cilantro, for garnish

Grind the mustard seeds and make into a paste with 2 tsp water. Toast the poppyseeds for 30 seconds then add 2 tblsp water and grind into a paste. Heat oil in a skillet over medium low heat. Add five spice and green chile and fry for a few seconds. Add turmeric, sugar, salt and stir in the green beans, water and mustard paste. Add poppyseed paste and simmer, covered, until the beans are tender. Remove cover and let most of the liquid evaporate. Remove from heat and let stand for 15 minutes to allow the sauce to thicken and dry. Garnish with cilantro and serve. 

Mishti Chorchori

3-1/2 cups mixed vegetables: Beet, Carrot, Beans, Eggplant, Potato, Mooli and Cabbage
Ghee for frying
Panch phoran 1 tsp
Dried red chili ½ tsp
Turmeric powder 1 tsp
Cumin powder 2 tsp
Salt and sugar to taste

Chop vegetables into really small pieces. Heat some water in a pot and boil the vegetables in it adding salt, sugar, turmeric, and cumin powder. Drain the water from the vegetables. Heat ghee in a pan, fry the dried red chili and the panch phoran until they sputter. Add the vegetables and stir fry until it looks done (slightly blackened), and liquids are absorbed .

MISCELLANEOUS

Andhra Chilli Kakara Kaya

Kaakara kayalu (bitter gourd), 3 inch size, 1 pound
Ghee, ¾ cup
Groundnuts (peanuts) - ¼ cup
Dhaniya (coriander) seeds - 1/8 cup
Dry coconut - ¼ cup
Red chilli powder - 2 tblspn.
Turmeric - 1/4 tsp.
Asofoetida - 1-1/2 tsp.
Salt to taste
Sugar - 1 tblspn.

Peel kakara kaya, wash them in cold water and wipe with dry cloth. Slice through each vegetable from top to bottom and remove all seeds. Fry them in oil till golden brown. In the meantime roast the groundnuts, dhaniya, coconut until golden brown. Add chilli powder and grind the mixture to a powder. Add salt, sugar and tumeric. Fill each fried bitter gourd with the mixture. Place the gourds in the same pan they were fried in earlier. Cook on low flame for 5 minutes and offer hot. This preparation can last for 15 to 30 days if stored in an odourless container. 

Barbati A-ha

Barbati (runner beans), ½ pound
Ghee for frying
Paneer, cubed, 2/3 cup
Asofoetida, 1 tsp.
Red chili powder, ½ tsp.
Coriander powder, roasted, 1 tsp.
Sugar, 1 tbspn.
Tamarind paste, 1 tbspn.
Salt to taste
1 Tomato for garnish

Steam the runner beans (barbati) until cooked but firm. Drain, and make a paste from them, then set aside. In a little oil fry the paneer dubes until golden brown. Add the bean paste and fold in well with paneer cubes. Add chilli powder and roasted coriander powder, along with salt, sugar and tamarind juice. Cook till it thickens and is almost dry. Garnish with slices of tomato, and offer. 

Bhindi Fry

Tender bhindi (okra or lady's fingers), 1 pound
Ghee for frying
1 tbsp coriander powder
1 tsp cumin powder
1 tbsp chili powder
1 tsp dry mango powder (amchoor)
¼ tsp turmeric powder
Salt to taste

Wash, wipe and slit the bhindi. Mix all the other ingredients together except the ghee. Stuff the slit bindis with the mixture. Heat ghee in a heavy bottom pan, place the stuffed vegetable in it and fry on a medium flame, turning regularly and carefully. Fry till done and all ghee is absorbed. Bhindi should be a little crusty on outside. Scrape all the masala stuck to the pan and smear on top of bindi. 

Cauliflower Pea Bhaji

Cauliflower 1
Ground turmeric 1/2 tsp
Ghee 4 tsp
Salt to taste
Green peas 1/2 cup
Panchporan 1 tsp
Cumin seeds, 1 tsp
Bay leaves 2
Red whole chili 2

Chop the cauliflower into very small florets. The hard stem at the bottom has to be cut into tiny pieces. green peas and drain them. In the same ghee, fry the panchphoron, dry red chilies, cumin seeds and bay leaves. After a couple of minutes, throw in the cauliflower. Stir once or twice, add a little salt and reduce to a medium heat. Sauté gently for three to four minutes, add the peas and simmer covered over a low heat until the florets are tender. Uncover, turn the heat to high and stir until the vegetables are browned and liquids are absorbed. 

Cauliflower Pea Shaak

1 tsp mustard seed
1 tsp cumin seeds
1 medium Cauliflower
1 tsp turmeric
½ lb peas (fresh or frozen)
1-1/2 tsps chilli powder
2 tblsps ground coriander
1/2 tsp Garam Marsala
Handful of coriander leaves
Ghee for frying

In a little hot ghee fry the mustard and cumin seeds until they splutter. Add a little water (about 1/4 inch) along with cauliflower and turmeric. Mix well. Turn up the heat, cover and steam the cauliflower for 5 minutes or so. Add the peas, chilli powder and ground coriander and mix well. Turn the heat to simmer, cover and cook until cauliflower is just tender and liquids have been absorbed. Sprinkle with coriander leaves and garam marsala and offer. 

Erucheri

2 plantains
1-1/2 cups fresh coconut
1-1/2 tsp. crushed black pepper
1 tsp. Turmeric
Salt to taste
½ tsp. Mustard seeds
1 red chilli
1 tblsp. urad dal
Sprig of curry leaves
Ghee for frying

Peel plantains, split lengthwise and cut into small pieces. Cook in plenty of water adding, salt turmeric and pepper. Keep on low heat until lengthwise are well done, about 25 minutes or so. Grind half the fresh coconut and add to cooked plantains. In a separate pan fry the mustard till it splutters, then add urad dal, curry leaves and remaining grated coconut and fry until it gets a reddish brown. Pour over the plantains and erucheri is ready. 

Ghugni

Dry white peas - 1cup
Ginger paste - 1-1/2 tbsp
Green chillies - 4
Cinnamon - 1 small stick
Cardamom - 2 pods
Bay leaf - 1
Cumin seeds - 1 tsp
Asofoetida - 2 tsp
Tomatoes- 2
Tamarind paste - 1 tsp
Chili powder - 1 tsp
Garam masala powder - 2 tsp
Coriander leaves - a few
Coconut scrapings - 2 tbsp
Ghee for frying
Salt to taste

Soak dry peas overnight. In the morning pressure cook for half an hour or until softly done. Take a heavy bottomed vessel, add ghee, splutter cumin seeds then add cinnamon, cardamom, bay leaf and fry for a few seconds. Add ginger, green chillies and fry for a minute. Add the tomatoes and tamarind paste and saute for a minute. When the tomatoes turn soft and pulpy add chili powder and garam masala powder and salt. Add the cooked dry peas and coconut shreds and simmer for five minutes, letting liquids absorb. Garnish with coriander leaves. 

Gobi Dil Khush

1 large Cabbage, cut in small strips
1 Green pepper cut in similar strips
1/2 teaspoon Black pepper, fine grind
1 teaspoon Garam Masala
2 Tablespoons Tamarind paste
2 tablespoons honey
4 tablespoons lightly roasted Sesame seeds
Ghee for frying
Salt to taste

In a little hot ghee fry the pepper and Garam Masala for 15 seconds. Add the tamarind pulp, honey and salt, and stir. Let the mixture bubble lightly for 30 seconds or so. Add the vegetables, mix well and stir over a light flame until they are done but crunchy. Add the roasted sesame seeds, mix well. Offer hot or at room temperature as a salad. 

Indian Chickpeas

Chickpeas 1 cup
2 Tbsp ghee
1 inch cinnamon stick
4 cloves
2 inches fresh ginger, minced
1 green chili pepper, finely chopped
2 tsp ground coriander
1 tsp asofoetida
3/4 cup of chopped tomatoes
1 tsp garam massala
1 Tbsp cilantro, chopped

Soak chickpeas overnight, rinse, cook in water until tender, with enough water to just cover chickpeas. Drain, but keep the liquid. In a little hot ghee fry the cinnamon and cloves, cookinga few seconds. Add ginger, chili pepper, ground coriander and cook 5 minutes, stirring. Add tomatoes, with the juice and cook until all liquid has evaporated. Add the chickpeas to the pan, mix well, cook 5 minutes. Pour the cooking liquid of the chickpeas and simmer for 25 minutes, until all the liquid is gone. Sprinkle with the garam massala and cilantro. 

Jain Dry Peas Ki Sabzi

2/3 cup dry peas (soak for 6 hours in water)
1 sprig curry leaves
1 tsp. coriander leaves finely chopped
1 tsp. red chilli powder
3/4 tsp. dhania (coriander seeds) powder
3/4 tsp. amchoor powder or juice of 1/2 lemon
1/4 tsp. turmeric powder
1/2 tsp. wheat flour
1/2 tsp. mustard
½ tsp. cumin seeds
½ tsp. asafoetida
Salt to taste
Ghee for frying

Add plenty of water and pressure cook peas till very tender to touch. (Approx. 4 whistles should suffice). Drain, wash with running water, drain, set aside. Mix all dry masala and salt in 1/2 cup water. Heat ghee in heavy saucepan. Add seeds, curry leaves, asafoetida. Allow to splutter. Add masala mixture, cooked peas, 1/4 cup water, and mix well. Bring to boil, reduce heat, simmer covered for 3-4 minutes. When almost all water evaporates, sprinkle flour, mix and remove from fire. Cover and keep aside for 2-3 minutes. Pour into serving dish, garnish with chopped coriander. Serve hot . 

Oriyan Alu-Beans Bhaja

1 lb green beans thoroughly washed and cut into small pieces
2 medium size potatos, peeled and cubed
1 green chilli minced
1 small piece of ginger minced
1 tsp turmeric powder
1 tsp chilli powder
1/2 tsp cumin powder
1/2 tsp mustard
1/2 tsp cumin seed
Salt to taste
Ghee for frying

Boil the potatoes, then cool, peel and cube. Steam the green beans until ¾ cooked. In a little hot ghee fry the ginger and green chilis. When lightly fried, add the remaining spices and fry for another minute or so. Add the vegetables and gently mix to thoroughly coat in spices. Cover the pan and sauté on low heat until vegetables are done and getting slightly crusty on outside. 

Papaya Fry

Raw Papaya 1 lb.
Mustard seed - 2 tsp
Whole red chillies 3
Salt - 1 tsp
Turmeric powder - 1 tsp
Sugar - 2 tsp
Ghee - 2 tsp 

Wash and grate the papaya. In a little hot ghee fry the mustard seed and whole red chillies. Add the grated papaya, salt and turmeric and fry over high flame for 5 minutes. Cover it and cook for 5 minutes over a low flame. Add sugar and mix well. Serve hot. 

Zucchini with Coconut

4 medium zucchini grated
Handful of hot green chilies
1/2 a coconut grated
Handful of coriander leaves, chopped
1 tsp turmeric
Salt to taste
1 tsp kalonji seeds (nigella)
1 tblspn. sugar
Ghee for frying

In a little ghee fry the kalonji till they splutter a bit, then add the minced green chilies. Add the grated zucchini and mix well, cooking for about 5 minutes on high fire. Sprinkle with salt and turmeric, mix well, and fry until vegetables and well coated with spices. Cover tightly, lower heat, and steam for at least 8 minutes. No need to add water as zucchini releases enough water. Lift lid, stir, add sugar (or more if desired; this dish should be sweetish). Turn heat to medium high, throw in the grated coconut and stir and fry until oil floats up to the top and almost all of the water evaporates. This may take 5 minutes or more. Sprinkle with chopped coriander leaves.