Curry Recipes

Green peas, or “garden peas,” are the small, spherical seeds that come from pods produced by the Pisum sativum plant. They have been part of the human diet for hundreds of years and are consumed all over the world. Strictly speaking, green peas are not vegetables. Green peas are quite filling, low in calories, and high in fiber. Thus help in weight loss. Contain several minerals and vitamins. Enriched with proteins and antioxidant, these are heart healthy, control blood sugar levels, and prevent from cancers.

Fenugreek is an annual plant with leaves consisting of three small obovate to oblong leaflets. It is cultivated worldwide and its seeds, plus leaves are pretty common ingredients in dishes from the Indian subcontinent.

Fenugreek has many health benefit. Such as lowering blood sugar levels, increasing milk production in breastfeeding mothers, reducing cholesterol levels, lowering inflammation, and to help with appetite control

Mustard greens contain many health-boosting antioxidants like beta carotene, which can protect our skin and lower risk factors of diabetes. The greens are also a great source of several B vitamins, including thiamine (B1,) niacin (B3,) and pyridoxine (B6.) A serving also offers high amounts of Vitamin K.

Mustard greens are rich in fibre that facilitates weight loss. They also make for a good detox food. According to the book, ‘Healing foods’, “the antioxidant beta-carotene and vitamins C and K help neutralize toxins and remove them from the body, providing effective detox support’.

Tinda also known as round gourd or apple gourd in English is a small green gourd vegetable available for hardly two months during monsoons in India.

Round gourd or tinda contains vitamins and carotene that boosts the immunity and keeps you healthy. Its antioxidant property protects you from pathogens that affect our body thus making it one of the best vegetables to eat during the monsoon. It’s pulp is less fibrous which is why it can be easily digested.

Bell pepper is also known as sweet pepper or capsicum or shimla mirch. Though they are fruits, (botanically classified as berries), they are commonly used as a vegetable ingredient or as a side dish. Enriched with carotenoids, antioxidants, vitaminC, and vitamin B6, they are excellent for eye health, cancer prevention, to boost immunity, balancing mood, and in sleep quality.

Further, it’s low in calories, therefore helps in weight loss. Vitamin E in bell peppers brings a radiance to skin. Heart healthy, as the Capsiacin present in bell peppers helps lowering the cholesterol. Together vitaminC and vitaminK of the veggie are anti-inflammatory.

Cabbage, and especially red cabbage has many health benefits. It seems to raise levels of beta-carotene, lutein, and other heart-protective antioxidants. It also helps lower something called “oxidized” LDL, which is linked to hardening of the arteries. And since it eases inflammation, it can help prevent heart disease.

Steaming was found to retain the most antioxidants and vitamin C compared to other cooking methods, making this a good option if you don’t like it raw. Here, I am sharing a very flavorful cabbage recipe with some basic spices.

Taro root is a starchy root vegetable originally cultivated in Asia but now enjoyed around the world.

It has a brown outer skin and white flesh with purple specks throughout. When cooked, it has a mildly sweet taste and a texture similar to potato.

Baingan bharta or mashed eggplant is prepared by mincing roasted, or grilled, or boiled, or baked eggplant and mixing it with tomato, onion, herbs and spices. Roasting the eggplant over charcoal or direct fire infuses a smoky flavor to the recipe. Mashed eggplant is then mixed with cooked chopped tomato, browned onion, ginger, garlic, fresh coriander leaves, red chili powder, and mustard oil. Traditionally, the dish is eaten with flatbread (roti or paratha). Also served with yellow toor and chana dal, rice, raita, and salad. In some places, it is served with baati (baked wheat flour dumpling).

Here, I’ve used baked eggplants to create Baingan Bhurta.

Radish is an edible vegetable root with a pungent, sweet taste. Because of the presence of a wide variety of nutrients, radish makes an ideal dish for raw and cooked consumption. Some of the benefits of eating radish include good digestion, and weight loss.

Veggies and Yogurt Pulao is one of the most common rice recipe of North India. A pulao is a one pot dish of rice and vegetables or a protein cooked together with aromatics (onions, garlic, ginger etc), spices and herbs. This is an absolutely delicious one pot meal and can be created either in a pan or pressure cooker. Here, I‘ve created it in a regular pan. It makes a great busy day, picnic, or lunchbox recipe.