Pure Veg Recipes from ManeThindi!

Tried this raw banana curry with a variation and it tastes great with rotis! INGREDIENTS : Raw bananas - 2 Onion chopped -1 Besan mixed with water ,chilli powder and salt.for dipping the raw banana) Jeera 1 tsp Mustard seeds  1 tsp To grind: Onion  1 Tomatoes 2 Cinnamon 1 inch Cloves 4 Jeera 1 tsp Chillies 4 to 5 HOW TO MAKE : Take a kadai. Add oil and when it is hot add mustard and jeera seeds. Add in the cut Raw banana after dipping in besan and fry for about 10 mins .keep it aside. Meanwhile grind all the ingredients under"to grind" with about half a cup water and keep it ready. Take one more kadai and add oil and Mustard seeds.fry the ground mixture for couple if minutes until the raw smell vanishes. Now add the ground mixture to the fried raw banana  and fry it for about 2 to 3 mins. Simmer it for 2 mins and switch off. Serve hot with rotis or chapathis.

Methi or fenugreek seeds are very bitter by nature. So cooking a curry directly is not a great idea!But sprouting them reduces the bitterness and it can be used in curries.Try this spicy methi sprouts curry:) INGREDIENTS : Oil - 2 tbsp Cumin seeds - 1 tsp Mustard seeds - 1 tsp(optional) Onion -2 big, finely chopped Tomato - 1 big, finely chopped Ginger-garlic paste - 1 tbsp Green chilly - 2 slit Salt to taste Red chilly powder - 2 tbsp Turmeric powder - 1/2 tsp Garam Masala powder - 1 tsp or channa masala water - 1/2 cup Fresh coriander to garnish(optional ) HOW TO MAKE : Heat oil in a thick bottomed kadai. Add cumin seeds and Mustard seeds. Add onion and fry till brown. Keep stirring. Add Ginger and garlic paste. fry for a minute. Add tomato . Mix well and cook till the tomato is half cooked. Add sprouted methi seeds and other ingredients. Mix well. Close the lid and cook on medium for abt 8 to 10 minutes. Garnish with fresh coriander. Enjoy it with soft chapat...

Short of time to cook??try this easy and delicious subzi..goes great with phulkas or rotis:) INGREDIENTS: 200 gms corn kernels(I used frozen) Capsicum 2 big cut fine Onion 1 big cut fine Ginger garlic paste 1 Tbsp Tomato 1 cut fine Green chillies 2 Garam masala 1 tsp Jeera powder 1 tsp Coriander powder 1 tsp Amchur powder 1 tsp Chilli powder 1/2 tsp Salt to taste Cream 3 Tbsp (optional) HOW TO MAKE: Heat oil in a large frying pan. Add cumin seeds, when the seeds sputter a little, add onions and saute until onions turns transparent. Add ginger garlic paste and fry for a minute. Add tomatoes and stir until the tomatoes turn soft and mushy. Now Add all the spices and stir a few times. Add capsicum and corn kernels, salt to taste and water as required and cook until the corn is soft. Turn off the heat and garnish with coriander leaves.(optional..cream can be added at this point) Serve hot with phulkas or rotis!

Aloo Methi is a quick curry or palya which is v nutritious and tasty too! Aloo takes in the flavours of its accompanying vegetable hence is a very versatile vegetable with loads of potassium in it. Methi or Fenugreek leaves has iron content and is a natural remedy for Diabetics. Hence all kinds of people - young or old, pregnant or elderly can benefit from this. This preparation is made keeping in mind a busy morning when we need to pack something sustainable but at the same time interesting! Check it out! INGREDIENTS: Aloo [Potato] 2 Big Methi leaves [Fenugreek leaves] - 1 big bunch Green Chillies - 2 or 3 Musturd oil - 1 tbsp [its optional; you can use any cooking oil] Cumin - 1/2tsp Turmeric - 1/2tsp Red Chilli powder - 1tsp [or as per requirement] Aamchur - 1/2tsp [Dry Mango Powder] Garam Masala - 1 tsp Hing or Asafoetida - a pinch Salt - as per taste. HOW TO MAKE: Fenugreek leaves [Methi] generally has lot of mud on a fresh bunch. One has to clean it thoroughly by ...

Tondekayi Godambi Palya in Kannada!   tondekayi  (Kannada - ತೊಂಡೆಕಾಯಿ) Ingredients: 1/4 kg Tindora/Tondekayi/Ivy gourd 8-10 cashews 1 small cup shredded coconut 4-6 chillies(according to your hot level) 1 tsp mustard seeds 1/4 tsp jeera  A pinch of Asafoetida 1 tsp tamarind juice salt to taste How to make: Cut the Tindora in to small pieces . Pressure cook tindora and cashews .(only one whistle in the cooker) Grind 3 cashews,chillies,jeera,mustard seeds ,tamarind ,hing,shredded coconut by adding little water to a smooth paste.(make sure its not too watery) Now take a kadai.Add little oil to it . Season with mustard seeds and transfer the ground contents to the kadai. Mix well and fry the contents for 2 minutes. Transfer the cooked Tindora+cashew contents from the pressure cooker (by draining extra water) to the kadai and mix well.Add salt to taste. Let it simmer for 5-7 mins. Serve hot with Chapatis/Phulkas Nutrition value: Ivy Gourd is rich in beta...