Spice up mundane veggies by making a curry

Potato fry curry


Potatoes, small - 1 kg

Oil for frying


Oil- 1 cup

Garlic, ground- 10 cloves

Ginger, ground- 2 inch pieces

Turmeric powder- half tsp

Red chilli powder- half tsp

Black pepper powder- half tsp

Cumin seeds, roasted and ground- 1 tsp

Coriander seeds, roasted and ground- 4 tsp

Poppy seeds, roasted and ground- 2 tsp

Cloves, powdered- 8

Black cardamoms-3

Green cardamoms-6

Cinnamon, 1 inch each- 2 pieces

Bay leaves- 2-3

Salt to taste

Curd- 2 cups

Coriander leaves-2 tbsp

Method: Peel potatoes and cut each into half. Prick all over with a fork and soak in cold water for 15 minutes. Drain and fry potatoes. Heat oil in a deep frying pan and fry potatoes on moderate heat till they are evenly golden in colour. Keep aside.

For the gravy: Finely slice half the onions and grind the other half. Heat a cup of oil in a pan and fry sliced onions till golden. Add 2 tbsp water, stir in ground onions and cook for 2-3 minutes.

Add garlic, ginger, all the spices and salt. Stir and cook on low heat, adding curd a little at a time. Put fried potatoes into the masala and cook for 15 minutes till potatoes are tender. Garnish with chopped fresh coriander leaves before serving.

Ladies finger curry


Small ladies finger, tender – half kg

Coriander seeds-2 tsp powdered

Aniseeds-1 tsp powdered

Turmeric powder-half tsp

Salt to taste

Red chilli powder- a pinch

Oil- 100ml

Asafoetida powder- a pinch

Carom (ajwain) – half tsp

Method: Wash ladies fingers and dry thoroughly. Cut off stems and make a slit along the length of the ladies finger. Mix together powdered spices, salt and chilli. Put a little inside each ladies finger pod.

Heat oil in a frying pan, fry asafoetida and ajwain for 1-2 minutes. Reduce heat, cover and cook for 20-30 minutes till ladies fingers are tender and completely dry.

Stuffed bitter gourds



Salt- 1 tsp

Oil for cooking- 2 tsp


onions, grated - 4

Oil- 2 tbsp

Tamarind pulp -2 tbsp

Salt- half tsp


Curd –One and a half cup

Red chilli powder- 1 tsp

Turmeric powder- half tsp

ginger, ground- 1 inch

Method: Scrape bitter gourds, slit along one side and remove seeds. Put into a pan with a tsp of salt, cover with cold water and bring to boil. Boil for 1-2 minutes, drain and squeeze out thoroughly to remove the bitter juice.

Marinade: Mix curd, red chilli powder, turmeric and ground ginger and set aside.

Stuffing: Heat 2 tbsp oil in a pan and fry grated onions till pale gold. Remove from heat and add tamarind pulp and salt. Stuff bitter gourds with this mixture. Rub prepared marinade over them and leave for an hour.

Heat 2 tbsp oil in a frying pan and place bitter gourds in a single layer. Pour marinade on top, cover and cook on moderate heat turning once, till liquid dries and bitter gourds are golden.

Colocasia masala


Colocasia – half kilo

Oil- 2 tbsp

Ginger, chopped- 2 piece

Green chillies, chopped – 2-3

Carom and asafoetida – quarter tsp each

Turmeric powder- half tsp

Salt- half tsp

Coriander powder- 1 tsp

Curd- 2 tbsp

Coriander leaves, chopped- 2 tbsp

Method: Scrape colocasia and cut into chunks. Heat oil in a pan and fry ginger for 2-3 minutes. Add chillies, asafoetida and carom (ajwain), stir and fry for a minute. Add colocasia along with salt, turmeric and coriander powder. Pour in 250 ml water and cook till water is absorbed and colocasia becomes tender. Turn off the heat and add whipped curd and coriander leaves.

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