indian vegetarian dinner

Malabar style beetroot and dates pickle served with biryani.

Biryani achar.

beetroot (julliene)

ginger root (julliene)

garlic (sliced)

dates (pitted)

cooking oil

curry leaves

mustard seeds

Rock salt

red chili powder

vinegar

Julliene the beetroots, ginger, garlic  and set it aside.

Pit the dates and slice them.

Brush the frying pan with oil, Srt on medium heat and add the mustard seeds.

As they splutter add the ginger, garlic, curry leaves and saute well.

After a couple of minutes add the beetroot.

Just as the beets start to sweat remove from heat.

Add the dates, rock salt, redchilli powder and mix well

Add the vinegar and mix well.

Spoon the mix into a clean dry glass bottle.

Let the mix cool well and then cover and set aside for a day.

The pickle will be ready the next day for use.

Prep the ingredients

The semolina-coated shallow fried breadfruit fritters make a delightful vegan, gluten-free side or a delicious appetizer to a meal. This Konkani style jeev kadgi rava fry is one that is a favourite for lunch or teatime snacks.

Jeev kadgi rava fry

breadfruit (fresher the better)

semolina

salt

tsp red chilli powder (use paprika

turmeric powder

water

On a flat plate, mix the spices and semolina.

Add some water and make it into a smearable paste.

Set this aside while you work on the breadfruit.

Wash and peel the breadfruit.

Slice into wedges and remove the thick central stalk.

Since the wedges tend to turn brown, don&#39;t keep for long. Slice only a few at a time.

Smear the prepared masala paste on the slices and set aside.

Heat a few tbsp of cooking oil in a frying pan.

Place the wedges, spaced well on the pan and roast on a medium heat.

Flip over and check when one side is roasted.

When the fry is ready, the knife will pass through it easiy , just like a cooked potato.

Remove and drain the remaining oil.

Proceed to make more wedges with the remaining breadfruit.

For this Onam, prepare a sweet ripe mango curry. This spicy yet sweet curry with a coconut and chilli base is brilliant with steamed matta rice. Enjoy this vegan gluten-free mambhazha pachadi.  

Mambhazha pachadi

mango (ripe ones)

tsp red chilli powder

drinking water

coconut

tsp Urad Dal

tsp mustard seeds

dry red chillies

coconut oil

Wash and slice the mangoes and add the seeds into the pot.

Add water, salt, turneric powder and red chilli powder.

Cook this on medium heat till the mangoes are tender.

In a seperate pan dry rost the black gram dal( urad dal) till fragrant.

Blend together the coconut, mustard seeds, roasted urad dal, red chillies into a smooth paste.

Top 3 indian vegetarian dinner recipes from across the web

The most viewed indian vegetarian dinner recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Biryani achar.

Jeev kadgi rava fry

Mambhazha pachadi

Top 3 indian vegetarian dinner recipes from across the web

The most viewed indian vegetarian dinner recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Biryani achar.

Jeev kadgi rava fry

Mambhazha pachadi

The most viewed indian vegetarian dinner recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine