If you are tired of seeing vegetables relegated to soggy mounds on the side of your plate, this chapter is for you, a selection of tastefully herbed and spiced dishes prepared in every way imaginable.
By Kurma Dasa
North Indian Curried Cauliflower and Potatoes (Ekadasi)
This is a popular North Indian vegetable dish. Combined with hot Puffed Fried Breads (Pooris), dal, and salad, it can be served any time of the day and on any occasion.
• PREPARATION & COOKING TIME: 15 – 20 minutes
• YIELD: Enough for 4 – 5 persons
• 1/4 cup (60 ml) ghee or oil
• 1/2 teaspoon (2 ml) black mustard seeds
• 1 teaspoon (5 ml) cumin seeds
• 1 teaspoon (5 ml) minced fresh ginger
• 2 hot green chilies, seeded and chopped
• 3 medium potatoes, cut into 1 1/4 cm (1/2-inch) cubes
• 1 medium cauliflower, cut into small flowerets
• 2 medium tomatoes blanched, peeled, and diced
• 1/2 teaspoon (2 ml) turmeric
• 1/2 teaspoon (2 ml) garam masala
• 2 teaspoons (10 ml) ground coriander
• 1 teaspoon (5 ml) brown sugar
• 2 teaspoons (10 ml) salt
• 2 tablespoons (40 ml) coarsely chopped fresh coriander or parsley
• 1 tablespoon (20 ml) fresh lemon juice
1. Heat the ghee or oil in a large, heavy saucepan over moderate heat. When the ghee is hot, add the mustard seeds. When they crackle, add the cumin and saute them until they darken a few shades. Add the ginger and chilies, saute for a few moments, and then add the potato and cauliflower pieces. Stir-fry the vegetables for 4 or 5 minutes or until the vegetables start to stick to the bottom of the pan.
2. Add the tomatoes, turmeric, garam masala, ground coriander, sugar, and salt.
3. Mix well, reduce the heat to low, cover the saucepan, and, stirring occasionally, cook for 10 to 15 minutes or until the vegetables are tender. Add water if necessary during this time but don’t over-stir the vegetables. When the vegetables are cooked, add the fresh coriander and the lemon juice. Serve hot.
Vegetarian Shepherd’s Pie
Those of you of “Anglo-Saxon” background, like myself, will perhaps be familiar with the non-vegetarian origins of this dish.
• PREPARATION & COOKING TIME: 1 1/2 hours
• YIELD: Enough for 6 to 8 persons
For base of pie
• 1 1/4 cups (310 ml) brown lentils
• 2 litres/quarts water
• 2 tablespoons (40 ml) olive oil
• 1 teaspoon (5 ml) yellow asafoetida powder
• 1/4 teaspoon (1 ml) freshly ground black pepper
• 1 cup (250 ml) celery, diced
• home-made curd cheese (panir) from 8 cups (2 litres) milk and pressed for 1/2 hour
• 5 tablespoons (100 ml) soy sauce
For potato topping
• 6 large baking potatoes, peeled and cubed
• 2 tablespoons (40 ml) butter
• 1/2 cup (125 ml) milk
• 1 teaspoon ( 5 ml) salt
• 2 tablespoons (40 ml) sour cream
• 3 tablespoons (60 ml) chopped fresh parsley
1. Boil the brown lentils and water in a heavy 6-litre/quart saucepan. Reduce to a simmer and cook until they become soft. Strain through a colander. Put the lentils aside and retain the liquid for use as a soup stock at a later date.
2. Meanwhile, boil the potato cubes in slightly salted water until they become soft. Drain and mash them until smooth. Add the butter, milk, salt, and sour cream and mix well.
3. Heat the olive oil in a small, heavy pan until very hot. Add the asafoetida and pepper and saute momentarily. Add the celery bits and stir well; reduce the heat and braise the celery until soft, stirring occasionally. Remove from the heat.
4. Mash the drained lentils until smooth.
5. Crumble the curd cheese in a bowl and add the soy sauce. Mix well. Combine this mixture with the mashed lentils and the braised seasoned celery bits. Spread this pie filling evenly in the bottom of an ovenproof casserole dish. Cover this with the mashed potatoes. Smooth the mashed potatoes and use a fork to mark the top with lines. Bake in a very hot oven 230°C/450°F until the top is browned. Remove from the oven, sprinkle with fresh parsley, and serve hot.
Baked Stuffed Avocados
In this succulent and unusual entree, avocados are stuffed with tofu and green peas, smothered in a lemon-chili-coconut sauce, and baked.
• PREPARATION TIME: 10 minutes
• COOKING TIME: 10 minutes
• BAKING TIME: 10 minutes
• YIELD: Enough for 4 persons
• 2 large, firm but ripe avocados
• 2 tablespoons (40 ml) olive oil
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 1 teaspoon (5 ml) chopped fresh ginger
• 1 cup (250 ml) firm tofu, diced to 1.25 cm (1/2-inch) cubes
• 1 teaspoon (5 ml) Chinese sesame oil
• 1 tablespoon (20 ml) chili sauce (without garlic or onions)
• 1 tablespoon (20 ml) sweet soy sauce
• 1 match-sized chunk of creamed coconut, chopped
• 1/2 cup (125 ml) cooked green peas
• 1 tablespoon (20 ml) fresh lemon juice
• 1 teaspoon (5 ml) salt
• 1 tablespoon (20 ml) minced fresh coriander leaves
1. Carefully run a knife from the stem end downwards and right around the avocados. Twist to separate the two halves. Remove the seeds.
2. With a spoon, scoop out the avocado flesh leaving a 1 1/4 cm (1/2-inch) border. Chop the avocado flesh into large rough chunks.
3. Heat the olive oil in a heavy non-stick frying pan over medium heat. Add the asafoetida and saute for a few seconds. Add the ginger and saute for 1 minute. Add the tofu and stir-fry carefully. When the tofu is browned, drizzle on the sesame oil, chili sauce, and soy sauce. Fold in the creamed coconut, stirring until it melts.
4. Add the peas, lemon juice, salt, minced fresh coriander, and stir well. Finally, add the avocado pieces, stir to mix, and remove from the heat. Place the avocado halves carefully on a flame-proof gratin dish and add the stuffing. Bake in a preheated oven at 180°C/355°F for 10 minutes and serve immediately.
Spinach, Tomato, Eggplant, and Chickpea Stew
This well-known and succulent vegetable combination from North India is a popular addition to many Hare Krishna Sunday Feast menus. Cooked until the spinach softens, it is a textured, juicy dish. If you prefer a puree like dish, cook it further until the spinach and eggplant cook right down. Either way, it’s delicious served with Puffed Fried Breads or Lemon Rice.
• PREPARATION TIME: 30 to 45 minutes
• YIELD: Enough for 6 to 8 persons
• 1/4 cup (60 ml) ghee or oil
• 1 tablespoon (20 ml) minced fresh ginger
• 2 hot green chilies, seeded and minced
• 1 teaspoon (5 ml) cumin seed
• 1/2 teaspoon (2 ml) black mustard seeds
• 10 dried curry leaves
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 1 medium eggplant washed and cut into 1.25 cm (1/2-inch) cubes
• 4 medium tomatoes, peeled and cut into 1.25 cm (1/2-inch) cubes
• 450 g (1 pound) fresh spinach, washed and roughly chopped
• 1 teaspoon (5 ml) turmeric
• 1 1/2 teaspoons (7 ml) salt
• 2 cups (500 ml) chickpeas, cooked and drained
• 1 1/2 teaspoons (7 ml) brown sugar
• 1 teaspoon (5 ml) fresh lemon juice
1. Heat the ghee or oil in a heavy 4-litre/quart saucepan or large wok over moderate heat. When the ghee is hot, add the ginger, chilies, cumin seeds, and mustard seeds. When the mustard seeds crackle, add the curry leaves, asafoetida powder, and eggplant cubes. Stir-fry the eggplant for 8 to 10 minutes or until the eggplant is a little softened.
2. Stir in the tomatoes, spinach, turmeric, and salt. Partially cover and reduce the heat to moderately low. Cook until the eggplant is soft and the spinach is reduced in size, stirring when required. Add the cooked chickpeas and cook for another 5 minutes. If you would like the dish to be moist and textured, add the sugar and lemon juice now. Otherwise, cook until the vegetables become puree-like. Remove from the heat and serve hot.
Peppers Stuffed with Herbed Potatoes and Cheese (Ekadasi)
Select medium-sized green, red, or yellow peppers for this baked side-dish or entree.
• PREPARATION TIME: 15 minutes
• COOKING TIME: 30 to 40 minutes
• YIELD: 6 stuffed peppers
• 6 medium, square shaped peppers
• boiling water
• 1/2 cup (125 ml) melted butter
• 1 teaspoon (1 ml) yellow asafoetida powder
• 1 teaspoon (5 ml) dried dill
• 1 teaspoon (5 ml) sweet paprika
• 1 1/2 teaspoons (7 ml) salt
• 1 teaspoon (5 ml) dried basil
• 3 tablespoons (60 ml) minced fresh coriander
• 3 cups (750 ml) hot mashed potatoes
• 1 cup (250 ml) grated cheddar cheese
1. Carefully slice a lid off each pepper and with a small serrated knife cut away the centre piece of each lid, leaving only edible flesh. Put the lids aside. Scoop out all the fibre and seeds and wash the peppers thoroughly. Plunge them into boiling water for 2 to 3 minutes, remove, and drain upside down.
2. Pour 4 tablespoons (80 ml) of the melted butter into a saucepan and over low heat; saute the asafoetida for a few moments. Add the dill, paprika, salt, basil, and fresh coriander. Stir and remove from the heat.
3. Place the mashed potatoes, three quarters of the grated cheese, and the herbed butter in a bowl and mix until smooth.
4. Stuff all the peppers with the herbed potato and sprinkle the reserved cheese on top. Replace the cored lids. Place in a baking dish, brush with the reserved butter and bake in a preheated oven at 180°C/355°F for 30 to 40 minutes or until the peppers are tender and lightly browned
Baked Tomatoes Stuffed with Rice and Green Peas
Lightly-seasoned fluffy basmati Rice makes the best filling for stuffed tomatoes. Be sure to select firm, ripe tomatoes.
• PREPARATION & COOKING TIME: 25 – 35 minutes
• BAKING TIME: 10 – 15 minutes
• YIELD: Enough for 6 persons
Rice Filling
• 1 cup (250 ml) basmati or other long-grain white rice
• 5 tablespoons (100 ml) ghee or oil
• 6 whole cloves
• one 3.75 cm (1 1/2-inch) cinnamon stick
• 2 whole cardamom pods, bruised
• 1/3 cup (85 ml) slivered almonds
• 2 cups (500 ml) water
• 1 cup (250 ml) fresh green peas
• 1 1/2 teaspoons (7 ml) salt
• 6 large or 12 small firm, ripe tomatoes
• 1 1/2 teaspoons (7 ml) minced fresh ginger
• 1/2 teaspoon (2 ml) turmeric
Rice Filling
1. Clean, wash, and drain the rice.
2. Heat 4 tablespoons (80 ml) of ghee or oil in a heavy 2-litre/quart saucepan over moderate heat. When the ghee is hot, add the whole cloves, cinnamon stick, bruised cardamom pods, and almonds. Stir-fry for 30 seconds or until the almonds are golden. Bring the water to a boil in another pan.
3. Add the rice to the spice and nut mixture and stir-fry for about 2 minutes or until the rice is whitish.
4. Add the boiling water to the rice and nut mixture; add the peas and 1 teaspoon (5 ml) of salt. Stir, raising the heat to high and bringing the water to a full boil. Immediately reduce the heat to low, cover with a tight-fitting lid and, without stirring, simmer for 15 to 20 minutes or until the rice is dry and tender. Fluff the rice with a fork and (if desired) remove the whole spices.
Stuffed tomatoes
1. Preheat the oven to 180°C/355°F.
2. Cut a thin slice off the top of each tomato and set the slices aside. With a teaspoon, scoop out the seeds and pulp, leaving a 1/2 cm (1/4-inch) thick case, and set them aside. Chop or blend the tomato pulp and force it through a strainer. Collect the pulp and discard the seeds.
3. Heat 1 tablespoon (20 ml) of ghee or oil in a 1-litre/quart saucepan over medium heat. When hot, drop in the minced ginger and fry until brown. Add the tomato pulp, 1/2 teaspoon (2 ml) salt, and turmeric and cook for 5 minutes or until the pulp is reduced to a thick puree.
4. Stuff the tomatoes with the savoury rice-filling and pour a teaspoon of the thick tomato sauce into the opening of each tomato. Replace the tops of the tomatoes.
5. Set the tomatoes in a glass casserole dish and bake them in the oven at 180°C/360°F for 10 or 15 minutes. Serve hot.
Gauranga Potatoes (Ekadasi)
In this dish, slices of potato are folded with herbs, butter, and sour cream and baked to a golden brown. It is irresistibly rich and delicious, yet effortless to prepare.
• PREPARATION & COOKING TIME: 50 – 60 minutes
• YIELD: Enough for 4 to 6 persons
• 8 medium potatoes, peeled and sliced into 0.5 cm (1/4-inch) disks
• water
• 1 tablespoon (20 ml) olive oil
• 3/4 teaspoon (3 ml) yellow asafoetida powder
• 1/2 teaspoon (2 ml) ground dried rosemary
• 1/4 teaspoon (1 ml) freshly ground black pepper
• 1/2 teaspoon ( 2 ml) turmeric
• 3 cups (750 ml) sour cream
• 1 tablespoon (20 ml) melted butter
• 2 teaspoons (10 ml) salt
• 1/2 cup (125 ml) water
• 1 teaspoon (5 ml) sweet paprika
• 2 tablespoons (40 ml) chopped fresh parsley
1. Boil the potato slices in lightly salted water in a 4-litre/quart saucepan until they are cooked but firm. Remove and drain.
2. Add the olive oil to a medium saucepan, over moderate heat and when hot, add the asafoetida. Saute momentarily; add the rosemary, black pepper, and turmeric and stir briefly. Add the sour cream, melted butter, salt, and water. Whisk it into a smooth sauce and remove from the heat.
3. Combine the potato slices and sour cream sauce in a mixing bowl. Pour the mixture into a casserole dish, sprinkle with paprika, and place in the top of a preheated 200°C/390°F oven. Bake for 30 minutes or until the top is golden brown. Garnish with fresh parsley and serve hot.
French Braised Summer Vegetables (Ratatouille) (Ekadasi)
This is my version of the famous French vegetable medley of eggplants, zucchinis, red and green peppers, and tomatoes so popular in Provence. The eggplants are first rubbed in salt to remove their bitterness (degorging). Serve Ratatouille cold with crusty soft sesame bread rolls, or hot with fluffy yellow rice.
• EGGPLANT DEGORGING TIME: 30 minutes
• PREPARATION AND COOKING TIME: 30 minutes
• YIELD: Enough for 4 to 6 persons
• 2 medium eggplants, cut into 2 1/2 cm (1-inch) cubes
• salt for degorging
• 1/2 cup (125 ml) olive oil
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 1 large red pepper and 1 large green pepper, cored, seeded,
and cut into long strips about 1 1/4 cm (1/2-inch) wide
• 4 medium zucchinis, cut into 1/2 cm (1/4-inch) slices at an angle (bias cut)
• 1/4 teaspoon (1 ml) freshly ground black pepper
• 4 medium tomatoes, peeled and cut into eighths
• 1 teaspoon (5 ml) salt
• 2 tablespoons (40 ml) chopped fresh parsley
1. To degorge the eggplants: place the eggplant cubes in a colander, sprinkle with salt, and let sit for about 30 minutes. Rinse thoroughly. Drain and pat the eggplants dry with paper towels.
2. Heat the olive oil in a large saucepan over moderate heat. When the oil is hot, add the asafoetida and fry momentarily. Add the eggplant cubes and saute, stirring often, for 3 minutes. Add the peppers, zucchini, and black pepper; cover and cook gently without any water for about 15 minutes or until the zucchinis, peppers, and eggplants are tender (if the vegetables stick, add a little water). Add the tomatoes and cook only until they warm through. Add the salt and parsley and mix well. Serve hot or cold.
Thai Vegetable Curry
Here’s a tasty and unusual combination of potatoes and tofu simmered in a spicy lemon-peanut-coconut sauce. Serve alongside Thai Rice for a light meal.
• PREPARATION & COOKING TIME: 45 minutes
• YIELD: Enough for 4 persons
• 2 whole cloves
• 1 tablespoon (20 ml) coriander seeds
• 1 teaspoon (5 ml) cumin seeds
• 5 dried chilies
• 3 black peppercorns
• one 2 1/2 cm (1-inch) cinnamon stick, broken into pieces
• 3 tablespoons (60 ml) vegetable oil
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 2 small fresh hot green chilies, seeded and sliced into thin strips
• 1 teaspoon (5 ml) lemongrass powder
• 1/2 teaspoon (2 ml) galangal (laos) powder
• 2 cups (500 ml) coconut milk
• 1 teaspoon (5 ml) salt
• 1 tablespoon (20 ml) instant tamarind concentrate
• 2 tablespoons (40 ml) warm water
• 400 g (14 ounces) firm tofu cut into 1.25 cm (1/2-inch) cubes
• 4 tablespoons (80 ml) roasted peanuts
• 1/2 teaspoon (2 ml) cardamom seeds
• 4 medium potatoes parboiled, peeled, and cut into 1 1/4 cm (1/2-inch) cubes
• 2 tablespoons (40 ml) brown sugar
• 3 tablespoons (60 ml) light soy sauce
• 3 tablespoons (60 ml) fresh lemon juice
1. Dry-roast the cloves, coriander seeds, cumin seeds, chilies, peppercorns, and cinnamon in a small pan over moderate heat until the spices become aromatic (2 – 3 minutes). Remove the pan from the heat and transfer the spices to a coffee mill. Grind the spices to a powder; transfer to a small bowl.
2. Heat the vegetable oil in a 6-litre/quart saucepan over moderate heat. When the oil becomes hot, add the asafoetida, green chilies, lemongrass powder, galangal (laos) powder, and dry-roasted spices. Stir momentarily, add the coconut milk and salt, and stir until warm. Remove from the heat.
3. Combine the tamarind concentrate with the warm water. Whisk until smooth. Add the cubed tofu to the coconut milk mixture along with the peanuts, cardamom seeds, parboiled potatoes, brown sugar, light soy sauce, tamarind water, and lemon juice. Return to a very low heat and, stirring occasionally, simmer uncovered for 25 to 30 minutes or until the sauce thickens and the potatoes are tender. Serve hot.
Pumpkin and Potatoes, Marwari-Style (Ekadasi)
This popular vegetable dish from Rajasthan, northern India, is quick and easy to prepare and full-bodied flavour with varieties of hot and sweet spicy flavours. Serve it with hot Rajasthani Spicy Dal-Stuffed Breads or Puffed Fried Breads.
• PREPARATION & COOKING TIME: 20 – 30 minutes
• YIELD: Enough for 6 to 8 persons
• 450 g (1 pound) potatoes (about 4 cups), peeled and cut into 1 1/4 cm (1/2-inch) cubes)
• 3 tablespoons (60 ml) ghee or oil
• 1/2 teaspoon (2 ml) black mustard seeds
• 1 teaspoon (5 ml) kalonji (nigella) seeds if available
• one 5 cm (2-inch) cinnamon stick
• seeds from 2 cardamom pods
• 2 whole cloves
• 2 bay leaves
• 1/2 teaspoon (2 ml) fenugreek seeds
• 2 tablespoons (40 ml) yogurt
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 1 teaspoon (5 ml) ground coriander
• 1 teaspoon (5 ml) ground cumin
• 1 teaspoon (5 ml) chili powder
• 1/2 teaspoon (2 ml) turmeric
• 450 g (1 pound) pumpkin (about 4 cups), peeled and cut into 1.5 cm (3/4-inch) cubes
• 2/3 cup (165 ml) water
• 1 teaspoon (5 ml) lemon juice
• 1/2 teaspoon (2 ml) sugar
• 1/2 teaspoons (7 ml) salt
1. Heat the ghee or oil in a heavy 4 litre/quart saucepan over moderate heat. When the ghee is hot, add the mustard seeds, kalonji seeds, cinnamon stick, cardamom seeds, cloves, and bay leaves. Saute the spices until the mustard seeds crackle. Add the fenugreek seeds and saute until they darken a few shades.
2. Add the yogurt, asafoetida, coriander, cumin, chili, and turmeric and stir-fry for 1 minute. Add the potatoes, pumpkin, and water. Cover and cook on a medium heat for 15 minutes or until the vegetables are tender. Add a little hot water if the vegetables start to stick. Add the lemon juice, sugar, and salt and serve hot.
South Indian Vegetable Combination (Aviyal)
A famous dish from the Malabar coast of Kerala, South India, Aviyal is much loved on festive menus. Practically any combination of vegetables can be used, as long as they are cut in such a way that they all cook in about the same amount of time. In Kerala, local vegetables would be used. However, I have suggested a combination of potato, sweet potato, peas, pumpkin, beans, carrot, and zucchini. This version is flavoured in the traditional way with fresh coconut, yogurt, and ginger. Serve hot with Boiled Rice.
• PREPARATION & COOKING TIME: 20 – 30 minutes
• YIELD: Enough for 6 to 8 persons
• 4 tablespoons (80 ml) coconut oil or ghee
• 6 – 8 fresh (or dried) curry leaves
• 1 cup (250 ml) sweet potato cut into 1 1/2 cm (3/4-inch) cubes
• 1 cup (250 ml) green beans cut into 1 1/2 cm (3/4-inch) lengths
• 1 cup (250 ml) pumpkin cut into 1 1/2 cm (3/4-inch) cubes
• 1 cup (250 ml) carrots cut into batons 3 3/4 cm x 1 1/4 cm x 1 1/4 cm (1 1/2-inches x 1/2-inch x 1/2-inch)
• 1 cup (250 ml) zucchini cut into 1 1/2 cm (3/4-inch) cubes
• 1/2 cup (125 ml) fresh green peas
• 1 cup (250 ml) potato cut into 1.5 cm (3/4-inch) cubes
• 2/3 cup (165 ml) water
• 1 teaspoon (5 ml) turmeric
• 1 teaspoon (5 ml) ground coriander
• 3 hot green chilies, minced
• 1/2 cup (125 ml) plain yogurt
• 2/3 cup (165 ml) shredded fresh coconut
• 2 teaspoons (10 ml) salt
1. Heat the oil or ghee in a large heavy-based non-stick pan over moderate heat. Saute the curry leaves until they darken a few shades. Add all the vegetables, saute them for 2 or 3 minutes, and add the water, turmeric, and coriander, stirring well. Bring the liquid to a boil.
2. Reduce the heat to low, cover, and simmer, stirring occasionally for about 15 minutes or until the vegetables are tender. Add the chilies, yogurt, coconut, and salt. Serve hot.
Scrambled Curd (Ekadasi)
This is the vegetarian counterpart to scrambled eggs. Fresh curd cheese (panir) is scrambled with sour cream and sprinkled with black salt (which has a distinct sulphur-like flavour), spices, and fresh herbs to produce a stunning result. Serve at breakfast with hot toast or Puffed Fried Breads (Pooris), and Tomato Chutney.
• PREPARATION & COOKING TIME: 40 – 50 minutes
• YIELD: Enough for 4 – 6 persons
• 6 litres (10 1/2 pints) full-cream milk
• 7 tablespoons (140 ml) lemon juice
• 2 tablespoons (40 ml) ghee or butter
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 1/2 teaspoon (1 ml) turmeric
• 1/2 teaspoon (2 ml) sweet paprika
• 1 teaspoon (5 ml) salt
• 1/4 teaspoon (1 ml) coarsely ground black pepper
• 3/4 cup (185 ml) cream or sour cream
• 2 tablespoons (40 ml) coarsely chopped fresh coriander leaves
• 1 teaspoon (5 ml) Indian black salt (kale namak), finely ground
1. Boil the milk in a heavy-based 8 – 10 litre/quart saucepan, stirring constantly. When the foam rises, gradually add the lemon juice and reduce the heat to low. Stir very slowly until the solid curd cheese separates from the yellowish whey. (If separation does not occur after 1 minute, add a little more lemon juice.
2. Pour the curds and whey into a colander lined with a triple-thickness of cheesecloth. Press under a heavy weight for 10 to 15 minutes.
3. Unwrap the curd cheese and break it into 2 1/2 cm (1-inch) chunks.
4. Heat the ghee or butter in a large pan or wok over moderate heat. Saute the asafoetida and turmeric in the hot ghee. Add the pieces of curd cheese and stir gently until the turmeric-coloured ghee is well distributed. Increase the heat and add the paprika, salt, and pepper. When the curd cheese is well mixed, remove from the heat.
5. Add the cream or sour cream and the black salt, stirring carefully. Add the fresh herbs, mix well, and serve hot.
Green Beans
Here’s a delicious way to serve seasonal French stringless green beans. Serve as an entree or part of a multi-course dinner.
• PREPARATION & COOKING TIME: 15 minutes
• YIELD: Enough for 4 or 5 persons
• 2 tablespoons (40 ml) ghee or oil
• 1/2 teaspoon (2 ml) black mustard seeds
• one 1.25 cm (1/2-inch) cube of ginger sliced into paper-thin julienne strips
• 450 g (1 pound) fresh green stringless beans, “topped and tailed” and
cut into 2 1/2 cm (1-inch) diagonal slices
• 1/4 cup (60 ml) water
• 1/2 teaspoon (2 ml) ground cumin
• 1/4 teaspoon (1 ml) turmeric
• 1 teaspoon (5 ml) salt
• 2 tablespoons (40 ml) minced fresh coriander leaves
• 1 teaspoon (5 ml) fresh lemon juice
1. Saute the mustard seeds and ginger strips in ghee or oil in a 3-litre/quart saucepan over moderate heat until the mustard seeds crackle.
2. Add the beans and stir-fry over moderate heat for about 5 to 7 minutes. Add the water, cover securely, and boil gently for 5 minutes. Remove the lid and when most of the water has evaporated, add the remaining ingredients except the lemon juice. Cook until the beans are tender-crisp and the water has evaporated. Add the lemon juice and serve hot.
Vegetables au Gratin (Ekadasi)
Delightfully simple to make, Vegetables au Gratin is a great favourite on the wintertime menu at Gopal’s Restaurant. Consisting of lightly steamed vegetables in a mornay sauce, topped with grated cheese, and baked in the oven until golden brown, it combines wonderfully with a light soup and bread accompaniment, such as Vegetable Soup and Wholemeal Bread.
• PREPARATION & COOKING TIME: 40 minutes.
• YIELD: Enough for 6 to 8 persons
• 8 cups (2 litres) assorted vegetables cut into large bite-sized chunks (try a selection from the following: cauliflower, broccoli, carrots, French beans, green peas, baby potatoes, asparagus, squash, pumpkin, sweet potato)
• 2/3 cup (165 ml) butter
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 1/4 teaspoon (1 ml) nutmeg
• 2/3 cup (165 ml) plain flour
• 5 cups (1.25 litres) warm milk
• 2 teaspoons (10 ml) salt
• 3/4 teaspoon (3 ml) ground white pepper
• 250 g (about 9 ounces) grated cheddar cheese
• 1 tablespoon (20 ml) extra butter
• 2 tablespoons (40 ml) chopped fresh parsley
1. Lightly steam all the vegetables until they’re cooked but still a little firm.
2. Melt the butter in a medium sized saucepan over moderate heat. Remove the pan from the heat. Add the asafoetida powder and nutmeg. Stir in the flour with a wooden spoon to make a smooth paste. Gradually add the milk, stirring constantly.
3. Return the pan to the heat and bring the sauce to a boil, still stirring. Reduce the heat to low and simmer, stirring constantly, for 1 minute or until the sauce is thick and smooth. Add the salt, pepper, and half of the grated cheese. Add the steamed vegetables and mix well.
4. Spoon the vegetables into a buttered baking dish. Cover them with the remaining grated cheese and dot with little pieces of butter. Bake in a preheated hot oven 205°C/400°F for 25 minutes or until the top is golden brown. Garnish with chopped fresh parsley.
Cabbage, Potato, and Yogurt with Anise (Ekadasi)
The combination of yogurt, lemon juice, and brown sugar creates a delicious sweet-and-sour glaze for the vegetables. Serve with hot fluffy rice or a crusty bread, and a soup or dal.
• PREPARATION & COOKING TIME: 45 minutes
• YIELD: Enough for 4 to 6 persons
• 2 tablespoons (40 ml) ghee or oil
• 1 1/2 teaspoons (7 ml) cumin seeds
• 1 1/2 teaspoons (7 ml) anise seeds
• 1 small cabbage, cored and sliced very thin
• 1 teaspoon (5 ml) turmeric
• 1/2 teaspoon (2 ml) hot paprika or cayenne
• 6 medium potatoes, peeled and cut into 2 1/2 cm (1-inch) cubes
• 1 cup (250 ml) yogurt
• 1 tablespoon (20 ml) fresh lemon juice
• 2 teaspoons (10 ml) salt
• 1 tablespoon (20 ml) brown sugar
1. Heat the ghee or oil in a heavy 6-litre/quart non-stick saucepan over moderate heat. Saute the cumin and anise seeds until golden brown. Add the cabbage and stir-fry for about 2 minutes. Cover the pan and, reducing the heat, cook the cabbage until it shrinks.
2. Add the turmeric, paprika, and the potato cubes. Mix well and replace the lid. Cook, stirring occasionally until the potatoes are tender. (You may need to add a little water).
3. Remove the pan from the heat and fold in the yogurt, lemon juice, salt, and brown sugar. Stir to mix and serve hot.
Cauliflower and Potato Supreme (Gobi Alu Bhaji) (Ekadasi)
For best results with this North Indian favourite, use pure ghee as the frying medium. Serve this rich vegetable dish for special occasions.
• PREPARATION & COOKING TIME: 35 minutes
• YIELD: Enough for 5 or 6 persons
• 2 large baking potatoes peeled and cut into 2 1/2 cm (1-inch) cubes
• ghee or oil for deep frying
• 1 medium cauliflower cut into flowerets
• 1/4 teaspoon (1 ml) coarsely ground black pepper
• 1/2 teaspoon (2 ml) ginger powder
• 1/2 teaspoon (2 ml) turmeric
• 1/4 teaspoon (1 ml) cayenne pepper
• 1 teaspoon (5 ml) salt
• 1 cup (250 ml) plain yogurt or sour cream at room temperature
• 1 tablespoon (20 ml) chopped fresh coriander or parsley
1. Rinse the potato cubes in cold water. Drain and pat them dry.
2. Place enough ghee in a deep wok or pan that will well-cover the quantity of potatoes. Heat the ghee to 190°C/375°F. Fry the potatoes until golden brown (8 – 10 minutes). (You might need to fry in 2 batches). Remove and drain the potatoes. Deep-fry the cauliflowers until they’re cooked but slightly firm. Remove and drain them.
3. When all the vegetables are deep-fried, drained, and still warm, place them in a large bowl, add the spices, salt, and yogurt or sour cream. Add the fresh herbs and serve immediately. If not serving immediately, when you are ready to serve, warm the spiced vegetables in a low-heat oven and add the yogurt or sour cream.
Zucchini, Green Peppers and Tomato (Ekadasi)
Here’s a succulent combination of young zucchinis, green peppers, and juicy tomato pieces braised together that’s quick and easy to prepare. For a simple summer lunch, combine this dish with Chapatis or Rice with Green Peas and Almonds and a crisp salad.
• PREPARATION TIME: 20 – 30 minutes
• YIELD: Enough for 4 to 6 persons
• 2 tablespoons (40 ml) ghee or oil
• 1 teaspoon (5 ml) cumin seeds
• 1 1/2 teaspoons (7 ml) fresh green chilies, seeded and minced
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 1 teaspoon (5 ml) turmeric
• 2 small green peppers, diced into 1 1/4 cm (1/2-inch) squares
• 6 medium zucchinis cut into 1 1/4 cm (1/2-inch) cubes
• 1 teaspoon (5 ml) ground coriander
• 6 medium tomatoes blanched, peeled, and cut into eighths
• 1 1/2 teaspoons (7 ml) salt
• 1 teaspoon (5 ml) brown sugar
• 1 tablespoon (20 ml) chopped fresh parsley or coriander
1. Saute the cumin seeds in ghee or oil in a large, heavy, non-stick saucepan or wok over moderate heat until the seeds darken a few shades. Add the green chilies, asafoetida, and turmeric and stir momentarily. Add the green peppers and stir-fry for 2 to 3 minutes.
2. Add the zucchini and ground coriander and, stirring occasionally, cook the vegetables for an additional 2 minutes. Add the tomato pieces, mix well, and reduce the heat to moderately low, stirring occasionally. Cook until the zucchini becomes translucent and soft but not mushy. Add the salt, sugar, and herbs. Stir to mix, remove from the heat, and serve hot.
Eggplant, Potato, and Curd Cheese (Ekadasi)
Our spiritual master, Śrīla Prabhupāda, taught Dipak, my old friend and culinary guide, how to prepare this vegetable dish in 1972 giving it the unusual sub-title of ‘Meat-eaters Delight’. Because the panir cheese is cut into large uneven chunks and deep-fried in ghee until dark, then slowly stewed in spiced whey, it develops a very “meaty’ texture and appearance. Serve this rich and juicy vegetable dish with plain boiled rice, a simple dal, crisp salad, and flat bread.
Note: Save the whey when you make the panir cheese.
• PREPARATION & COOKING TIME: 1 hour
• YIELD: Enough for 4 or 5 persons
• ghee for deep-frying
• 2 large baking potatoes, peeled and cut into 2 1/2 cm (1-inch) cubes
• 2 large eggplants, cut into 2 1/2 cm (1-inch) cubes
• home-made curd cheese (panir), plus the whey, made from 8 cups
• (2 litres) milk, pressed for 1/2 hour, and cut into 2 1/2 cm (1-inch) cubes
• 1 tablespoon (20 ml) ghee
• 2 teaspoons (10 ml) cumin seeds
• 1 teaspoon (5 ml) crushed dried red chilies
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 1/2 teaspoon (2 ml) turmeric
• 2 cups (500 ml) whey
• 1/2 teaspoon (2 ml) ground coriander
• 1 1/2 teaspoons (7 ml) salt
1. Add enough ghee to half-fill a wok or deep-frying pan. Place over moderate heat and allow it to reach 190°C/375°F. If you use a large wok or pan, you can fry all of the potatoes simultaneously. Otherwise, add half the potatoes and deep-fry them until golden brown 8 to 10 minutes. Remove and drain them. When the potatoes are all fried, allow the ghee to return to the required temperature.
2. Add half the eggplant pieces and deep-fry them until they are golden brown. Remove and drain them. Allow the ghee to return to the frying temperature; then fry the remaining eggplants and drain them.
3. Deep-fry the panir cubes until they are dark golden brown. Remove and drain. Turn off the heat under the ghee.
4. Heat 1 tablespoon (20 ml) ghee over moderate heat in a heavy 3-litre/quart saucepan. Saute the cumin seeds until golden brown. Add the chilies, asafoetida, and turmeric. Stir momentarily; then carefully add the whey, salt, and ground coriander. Raise the heat until the whey boils.
5. Add the potatoes, eggplant cubes, and pieces of fried panir. Combine the vegetables with the whey, taking care not to crush the eggplant. Boil, reduce the heat to low, and simmer the vegetables for about 20 minutes. Cook until the potatoes become glazed and light golden. The eggplant should be soft but not mushy, and the panir cubes should be juicy. Serve hot.
Indonesian Vegetable Stew (Sayur Asam)
Indonesian vegetable stews (Sayurs) are actually half-way between stews and soups. They are traditionally served with rice and a sambal (chili relish). This dish features four special Indonesian ingredients, all available at good Asian grocers: laos (Indonesian ginger), lime leaf, lemongrass, and coconut milk (santan). It also contains a Chinese green vegetable called buk choy.
• PREPARATION TIME: 10 minutes
• COOKING TIME: 15 minutes
• YIELD: Enough for 4 persons
• 2 small slices fresh laos (Indonesian ginger) or the common variety of fresh ginger or 1 teaspoon (5 ml) laos powder
• 1/2 teaspoon (2 ml) ground coriander
• 1 fresh hot green chili, seeded and chopped
• 2 cups (500 ml) Chinese Vegetable Stock or water
• 1 tablespoon (20 ml) corn oil
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 1/2 cup (125 ml) French stringless green beans, “topped and tailed” and cut into 5 cm (2-inch) lengths
• 1 lime leaf (substitute with bay leaf if unavailable)
• 1/2 teaspoon (2 ml) lemongrass flakes or powder
• 1/2 cup (125 ml) Chinese bok choy leaves, cut into thin strips
• 450 g (1 pound) zucchinis, cut into 2 1/2 cm (1-inch) wedges
• 1 cup (250 ml) coconut milk (santan)
• 1 teaspoon (5 ml) salt
• 1 teaspoon (5 ml) sugar
1. Place the laos or ginger, ground coriander, and chili in a blender. Add vegetable stock or water and blend. Empty into a bowl.
2. Fry the asafoetida and green beans in oil in a wok for 1 minute. Add the stock and spice mixture, lime leaf or bay leaf, and lemon grass and simmer covered for 8 to 10 minutes. Add the bokchoy and zucchini and cook covered for another 3 minutes or until the zucchini is tender. Add the coconut milk santan, salt, and sugar and simmer for another minute. Serve hot.
Vegetarian Stroganoff
This delicious combination of vegetables with herbs and sour cream is enhanced by the addition of tofu cubes that have been frozen and thawed. The texture of tofu changes dramatically after it has been frozen and thawed. It becomes firmer and chewy, much resembling the texture of meat. You can freeze an entire block of tofu or cut it into strips or cubes and then freeze it. If you freeze it and let it thaw naturally, you get a crumbly textured tofu, resembling Textured Vegetable Protein (TVP). If you quick-thaw the frozen tofu in boiling water, it will retain its shape. You can wring out the tofu like a sponge and season it as required. This stroganoff recipe calls for frozen, quick-thawed cubes of tofu that have been seasoned and marinated. Serve with hot noodles or rice for a complete main meal.
• TOFU FREEZING TIME: 2 days
• SEASONING AND TIME: 15 minutes
• PREPARATION & COOKING TIME: 40 minutes
• YIELD: Enough for 4 persons (when served with rice or noodles)
• 450 g (1 pound) firm tofu cut into 2.5 cm (1-inch) cubes, placed on a plate, and frozen for 2 days
• 2 tablespoons (40 ml) vegetable oil
• 1/2 teaspoon (2 ml) yellow asafoetida powder
• 1/2 teaspoon (2 ml) black pepper
• 2 tablespoons (40 ml) Japanese tamari or soy sauce
• 1/4 cup (60 ml) dry white grape juice
• 30 g (1 ounce) butter
• 3 large zucchinis, cubed
• 1 medium red or green pepper, diced
• 3 large tomatoes, blanched, peeled, and chopped
• 1 teaspoon (5 ml) dried dill
• 1 tablespoon (20 ml) sweet paprika
• 1 1/2 teaspoons (7 ml) salt
• 1 cup (250 ml) sour cream
1. Remove the tofu from the freezer, separate the pieces from the plate by rinsing under hot water, and plunge them into boiling water. When the tofu pieces soften and float, remove them from the heat and drain them. Rinse them under cold water; then squeeze them between your palms until they’re completely dry.
2. Heat the oil in a heavy frying pan over moderate heat. Sprinkle in half the asafoetida, stir momentarily, and then add half the black pepper and the dry tofu pieces. Saute for 1 minute; then add the tamari or soy sauce and grape juice, bring to the boil and simmer for another 2 minutes. Remove from the heat and allow to marinate for 15 minutes.
3. In a heavy 4-litre/quart saucepan or wok, melt the butter over moderate heat. Add the asafoetida, zucchini, and peppers, stir-frying for 2 to 3 minutes. Add the tomatoes, dill, paprika, salt and pepper, and cook until the zucchini and peppers become soft, adding water if necessary. Add the tofu and marinade and simmer for 5 minutes more. Serve hot over rice or noodles topped with sour cream.
Asparagus with Oil and Lemon Sauce (Ekadasi)
This is a typical dish from the Veneto region of northern Italy. Its beauty lies in its simplicity. Serve this dish as antipasto (entree).
• PREPARATION & COOKING TIME: 20 minutes
• YIELD: Enough for 4 persons
• 2 bunches of fresh asparagus (500 g, a little over 1 pound)
• juice of 1 lemon
• 3 tablespoons (60 ml) olive oil
• 1/2 teaspoon (2 ml) salt
• 1/4 teaspoon (1 ml) freshly ground black pepper
• 1/4 teaspoon (1 ml) freshly grated nutmeg
• 2 – 4 tablespoons (40 – 80 ml) grated parmesan cheese
1. Wash the asparagus. Cut off the woody part at the base. Peel the lower section to reveal the tender edible flesh. Tie the asparagus in a bundle and stand it in a tall pot in 5 cm (2-inches) of water. Cover the pot and allow the asparagus to boil gently over moderate heat until the stems are cooked but still a little firm (about 5 – 10 minutes). Alternatively, place the asparagus in a steamer.
2. Place the asparagus on a warmed serving dish. Mix the lemon juice, oil, salt, pepper, and nutmeg, pour this sauce over the hot asparagus, and sprinkle with cheese. Serve immediately.
Cantonese Stir-Fried Vegetables with Cashews in Black Bean Sauce
This is a delicious tasty melange of vegetables and cashew nuts. All special ingredients are available at Chinese grocers. Shop-bought salty black bean sauce however is not a reliable item for strict vegetarians since it sometimes contains other ingredients not listed on the label. Better to use home-made Cantonese Black Bean Sauce. Serve with Boiled Rice or as part of a multi-course Chinese dinner.
• PREPARATION & COOKING TIME: 30 minutes
• YIELD: Enough for 6 to 8 persons
• 1/2 cup (125 ml) cashew nuts
• warm water for soaking
• oil for deep-frying
• 450 g (1 pound) firm tofu cut into 1 1/4 cm (1/2-inch) cubes
• 2 small eggplants cut into 2 1/2 cm (1-inch) cubes
• 1/2 large carrot, thinly sliced
• 1 teaspoon (5 ml) thick soy sauce
• 1 teaspoon (5 ml) sugar
• 2 tablespoons (40 ml) Cantonese Black Bean Sauce
• 1 teaspoon (5 ml) cornflour blended with 2 teaspoons (10 ml) cold water to form a paste
• 2 medium green peppers and 1 medium red pepper cut into 1 1/2 cm (3/4-inch) chunks
• 2 medium cucumbers, unpeeled, cut into 1 1/2 cm (3/4-inch) cubes
• 10 water chestnuts, slit through the centre
• 2 tablespoon (40 ml) Chinese Vegetable Stock or water
• 1/2 teaspoon (2 ml) Chinese sesame oil
1. Soak the cashews in warm water for 10 minutes. Drain and pat them dry
2. Heat the oil in a wok or pan until hot 185°C/365°F. Deep-fry the cashews until golden brown. Remove, drain, and set them aside. Deep-fry the tofu cubes in batches until golden. Deep-fry the eggplant pieces in batches until dark golden brown. Remove, drain, and set them aside.
3. Meanwhile, bring water to the boil in a small sauce pan. Add the carrots and boil until just tender. Remove, rinse under cold water, and drain.
4. Heat 1 tablespoon (20 ml) deep-frying oil in a wok over high heat. When the oil is hot, add the chopped red and green peppers and stir-fry briskly until crisp-tender (about 1 – 2 minutes). Remove and set them aside.
5. Heat another 1 tablespoon (20 ml) frying oil in the wok over high heat. When hot, add the cucumbers, carrots, and water chestnuts and stir-fry briskly for 1 minute. Add the peppers, tofu, eggplants, water or stock, sesame oil, soy sauce, sugar, and black-bean sauce. Stir the corn flour paste into the vegetable mixture, add the cashew nuts, stir for another 30 seconds and serve hot.
Creamed Spinach with Curd Cheese (Palak Panir) (Ekadasi)
Spinach with home-made curd cheese and cream is one of North India’s favourite vegetable dishes. There are dozens of regional varieties. Here’s a simple, quick-cooking version. Serve with Yellow Rice or hot buttered Chapatis.
• PREPARATION TIME: 5 minutes
• COOKING TIME: 30 minutes
• YIELD: Enough for 5 – 6 persons
• 1 teaspoon (5 ml) chopped fresh ginger
• 1 fresh hot green chili, seeded and minced
• 1 teaspoon (5 ml) ground coriander
• 1/2 teaspoon (2 ml) sweet paprika
• 1/2 teaspoon (2 ml) ground cumin
• 1/2 teaspoon (2 ml) turmeric
• 1 tablespoon (20 ml) ghee or oil
• 2 large bunches of spinach, washed, trimmed and finely chopped
• 4 tablespoons (80 ml) cream
• fresh homemade curd cheese (panir) made from 8 cups (2 litres) of milk,
cut into 1.25 cm (1/2-inch) cubes
• 1/2 teaspoon (2 ml) garam masala
• 1 teaspoon (5 ml) salt
1. Place the ginger and chili in a food processor or blender and process with a few spoons of cold water. Add the coriander, paprika, cumin, and turmeric and blend to form a smooth paste. Scrape the paste into a bowl.
2. Heat the ghee in a large saucepan over moderate heat. When the ghee is hot, add the spice paste and chopped spinach. Fold in the spinach, combining it with the spices. Cook over full heat until the spinach reduces in volume. Reduce the heat slightly and, stirring often, cook the spinach for another 15 minutes or until it becomes soft.
3. Fold in the cream; add the cubes of panir, the garam masala, and the salt. Cook for an additional 5 minutes and serve hot.
Hungarian Vegetarian Ghoulash (Ekadasi)
Here’s a simple but hearty combination of potatoes, tomato, and chunks of fried curd cheese simmered in a tasty gravy flavoured with Hungarian paprika. Serve Hungarian Vegetarian Ghoulash hot with fresh Wholemeal Bread for a tasty wintertime meal.
• PREPARATION & COOKING TIME: 30 – 40 minutes
• YIELD: Enough for 6 – 8 persons
• ghee or oil for deep-frying
• fresh homemade curd cheese from 12 cups (3 litres) milk, pressed until very firm and cut into 2.5 cm (1-inch) chunks
• 3 or 4 whole dried red chilies
• 1 teaspoon (5 ml) yellow asafoetida
• 5 medium tomatoes, peeled and quartered
• 2 table spoons (40 ml) Hugarian sweet paprika
• 1 1/2 teaspoons (7 ml) salt
• 8 medium potatoes, cut into 2 1/2 cm (1-inch) cubes
• 4 cups (1 litre) warm water
1. Deep-fry the chunks of panir cheese in oil or ghee in a deep-frying pan or wok over moderate heat until they become dark golden brown Remove and drain.
2. Heat 1 tablespoon (20 ml of ghee or oil over moderate heat in a heavy 6-litre/quart saucepan or large wok. When hot, add the red chilies and sprinkle in the asafoetida. Saute momentarily and add the tomato pieces, paprika, salt, potato, and deep-fried curd chunks. Pour in the warm water and raise the heat to full. When the water boils, reduce the heat slightly and cook, uncovered, for 20 minutes or until the potatoes are soft. Serve hot.
Italian Eggplant and Tomato Appetizer (Ekadasi)
In the realm of Italian Cuisine, antipasto (appetizers) come in varied forms, much like the Middle Eastern equivalent, mezze. Savoury breads (crostini), vegetable salads, miniature pizzas (pizzette), and assorted simple vegetable entrees would feature as vegetarian anti-pasto. Here is my version of Anti-pasto di Melanzane, from Naples. Serve it at the outset of a main meal.
• PREPARATION & COOKING TIME: 30 minutes
• YIELD: Enough for 4 to 6 appetizer-sized portions
• 2 medium eggplants, washed
• 1 cup (250 ml) oil (not olive oil)
• 1/4 cup (60 ml) olive oil
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 3 ripe tomatoes, peeled, seeded, and chopped
• 1 tablespoon (20 ml) tomato paste
• 1/2 cup (125 ml) water
• 1 teaspoon (5 ml) salt
• 1/2 teaspoon (1 ml) freshly ground black pepper
1. Cut the eggplants into 1/2 cm (1/4-inch) slices. Cut each slice into strips 6 cm (2 1/2 inches) long and 1/2 cm (1/4-inch) wide.
2. Heat the oil in a frying pan over moderately high heat. When the oil is hot, add enough eggplant strips to fill the frying pan. Shallow-fry the eggplant until it becomes soft. Remove the eggplant from the pan with a slotted spoon and drain.
3. Heat the olive oil in another frying pan over moderate heat. When the oil is hot, add asafoetida, tomatoes, tomato paste, and water. Cook uncovered for 10 minutes or until the sauce is thick.
4. Add the salt and pepper, mix well, and carefully add the eggplant. Serve either hot or cold.
Tomato, Peas and Home-made Curd (Matar Panir)
This dish originates in Punjab, northern India. However, it is well known all over India, and there are hundreds of variations of the same dish. But the same main ingredients are always there: peas and panir cheese in a spiced, minted tomato sauce. Here’s a delicious version that can be served with any meal, anytime. It especially lends itself to special feasts and dinners and can be kept warm for some time, actually improving the flavour of the dish.
• PREPARATION & COOKING TIME: 45 minutes
• YIELD: Enough for 5 or 6
• 2 tablespoons (40 ml) ghee or oil
• 1/2 teaspoon (2 ml) black mustard seeds
• 5 teaspoons (25 ml) cumin seeds
• 3 teaspoons (15 ml) minced fresh ginger
• 1 or 2 hot green chilies, minced
• 8 large ripe tomatoes, peeled and diced fine
• 1 tablespoon (20 ml) ground coriander
• 1 teaspoon (5 ml) turmeric
• 1/2 teaspoon (2 ml) ground fennel
• 1/2 teaspoon (2 ml) garam masala
• 1 teaspoon (5 ml) brown sugar
• 3 tablespoons (60 ml) chopped fresh coriander leaves or parsley
• 1 tablespoon (20 ml) chopped fresh mint leaves
• homemade curd cheese (panir) made from 8 cups (2 litres) milk, pressed
until firm and cut into 1 1/2 cm (1/2-inch) cubes
• ghee or oil for deep-frying
• 2 cups (500 ml) cooked fresh or frozen peas
• 2 cups (500 ml) whey or water
• 2 tablespoons (40 ml) tomato paste
• 1 1/2 teaspoons (7 ml) salt
1. Heat 2 tablespoons (40 ml) ghee or oil in a 5-litre/quart saucepan over moderate heat. Saute the mustard seeds until they crackle. Add the cumin seeds and stir until they darken a few shades. Add the ginger and green chilies and saute momentarily. Add the chopped tomatoes, powdered spices, sugar, and half the herbs. Partially cover and, stirring occasionally, simmer for about 15 minutes or until the tomatoes break down and turn pulpy.
2. Heat the ghee or oil in a pan or wok over moderately high heat. When hot 185°C/365°F, deep-fry the cubes of panir cheese a batch at a time until golden brown. Remove and drain.
3. Add the peas and water or whey to the tomato and spice mixture. Boil, reduce to a simmer, and cook uncovered for 5 minutes. Add the tomato paste and salt and mix well; then add the panir cubes and simmer for 5 more minutes. Before serving, add the remaining herbs. Serve hot.
Okra in Tomato Sauce (Ekadasi)
Okra releases a glutinous sap when cut, and sweats when salted, so dry it thoroughly before cooking and add salt after the cooking is completed. Okra is a summer vegetable. When selecting okra look for small pods. If the pointed end snaps off, it is fresh. Serve this dish, which originates in Trinidad, as an entree or side dish.
• PREPARATION TIME: 10 minutes
• COOKING TIME: 20 to 30 minutes
• YIELD: Enough for 6 persons
• 500 g (a little over 1 pound) young okra pods
• 3 tablespoons (60 ml) olive oil
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 1 small green pepper, seeded an chopped into small cubes
• 1 medium hot green chili, seeded and chopped
• 3 medium tomatoes, peeled and chopped
• 1/2 teaspoon (2 ml) brown sugar
• 1 teaspoon (5 ml) salt
1. Wash the okra, dry them with paper towels, and cut off the stem ends. Heat the oil in a heavy pan and saute the okra until lightly browned all over, (about 10 minutes) Lift out the okra with a slotted spoon, and transfer to a saucepan.
2. Saute the asafoetida in the oil remaining in the pan, add the peppers and chili, and stir-fry until they become soft.
3. Add the tomatoes and sugar and simmer for 4 to 5 minutes or until the tomatoes break down.
4. Pour the tomato mixture over the okra, stir to mix, and cook covered until the okra is tender about 5 minutes. Sprinkle in the salt and serve hot.
