Simple Indian Vegetables Cooking vegetables (sabzi) is an integral part of Indian food. There has to be a vegetable everyday. Also, making curries of lentils like black eyed peas, mung, matki (moth beans) is a weekly activity in my home. Some recipes for sabzi are given below. Most commonly used spices in my kitchen are abbreviated as : • T(Turmeric) • R (Red chilli powder) • C (Cumin powder) • Co (Coriander powder) • G (Garam masala powder)] Bhindi/okra - this is the most basic recipe for a lot of veggies in my kitchen. okra cut into discs and cooked plain ( I just temper some oil with some mustard seeds and add T R C Co, G) Mix well and let it cook till all sticky threads are removed. Add salt. Thats it. Eat with rice or chapati and can cook with literally any other vegetable like potato, onion, tomato, even peas. I make a lot other vegetables in the same way like snake gourd, ridge gourd, pumpkin (just add jaggery), coccinia (either thin discs or long slices), bitter gourd (add a LOT of jaggery or sugar). Cabbage - heat oil. Add mustard seeds. Add some green chillies and chopped potato and mix well. Add green peas and spices (T C Co G ). Add chopped cabbage and mix well. Add salt and sugar. Cover and cook till potatoes are done). Bottle gourd - heat oil and add spices ( same as the ones stated above), green chillies and diced bottle gourd. Add salt, mix well and cover and cook) (no more space for additional text.... sorry. Seems alt text is limited.)
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