Tag Archives: vegan

French beans coconut dry sabji

Beans and coconut are the flavors of South, with little improvisation this recipe comes up with complete package of sweet plus spicy and tangy flavor.
Serves 4
1 kg French beans
1 cup desiccated or fresh coconut
3 curry leaves
1 teaspoon mustard seeds
1 teaspoon cumin seeds
2 teaspoons red chilli powder
1 teaspoon turmeric powder
1 teaspoon black pepper powder
3 teaspoons sugar
2 teaspoons salt
½ tablespoon lemon juice
1 cup finely chopped cilantro
3 tablespoons oil

Process: Chop the top and end edges of the beans and then cut then in 1inch equal sizes.  Heat oil in a sauce pan, add the mustard seeds, once they splutter then add the cumin seeds and curry leaves. Add the beans, turmeric, red chilli powder and on medium heat continuously stir them. Add ¾ cup water and cover with a lid, it will turn tender in few minutes. Remove the lid, stir continuously till the water evaporates. Once water evaporates, add the coconut and increase the heat to high, again continuously stirring the coconut and the beans. As soon as the color of coconut changes reduce the heat between low to medium. Add the black pepper, salt, sugar and mix all well. Let them cook on low heat for a minute. Splash lemon juice and again stir it. After a minute turn off the stove and garnish with cilantro.


A rich combination of Broccoli and red bell peppers (capsicum) turns out to be flavorful and healthy antioxidant rich in potassium and vitamins.
Serves 4
3 cups of medium-sized broccoli florets
6 cups of cubed cut red bell peppers (capsicum)
1 cup of cubed zucchini or 70% boiled cubed bottle gourd (lauki)
1 tablespoon of olive oil
3 cups of thin sliced celery or cabbage
1 tablespoon of freshly grated ginger
1 teaspoon turmeric powder
a pinch of hing/asafetida (optional)
1 teaspoon of paprika powder or Kashmiri red chilli powder (for color and less spiciness)
Optional spices to sprinkle – dry oregano, dry thyme, dry dill
2 teaspoons salt
1 teaspoon of crushed black pepper

Please check Measurements 

Process: Boil 6 cups of water, put it in a bowl and add the bell peppers in it. Cover with a lid and keep aside for 20 minutes. During that time heat oil in a medium saucepan. Add the ginger, hing and saute for 2 minutes, then add the cabbage or celery and between medium to high heat continuously sauté them for 2-3 minutes. Put the bell peppers, and cooked mixture in a blender, use two tablespoons of water in it (same water which was used to soak the bell peppers) and make a smooth paste. Add the paste in the saucepan along with the remaining powdered spices and salt. Mix well cook for 3 minutes on medium heat and then add the broccoli and zucchini in it. Add ¼ cup of the same hot water used for soaking the bell peppers and mix well with the vegetables. Cover with a lid and cook on medium heat for 3 minutes. Healthy broccoli gravy sabji is ready to serve.


Note: I used organic vegetables so I didn’t peel the zucchini but you are free to do so.


Dum Aaloo (vegan pure)

The vegan version of Dum Aaloo

Serves 3

10 small potatoes peeled
4-5 Dry Red chilies (If you want to avoid spiciness then discard the seeds from it or use Kashmiri Dry red Chilli)
2 teaspoons of cumin seeds
1 teaspoon of whole coriander seeds
2 Tomatoes cut in cubes
1 teaspoon ginger paste
1/3 cup chopped celery or cabbage
3 teaspoons salt
2 teaspoons sugar
6 kokam pieces (Mango steen)
1 tablespoon lemon juice
few tablespoons of oil for frying potatoes
½ cup chopped cilantro

Process: Roast the chilies and coriander seeds first on medium heat till they become fragrant and then add the cumin seeds on medium heat. They are done when they turn golden brown and smell fragrant.
Once they cool down a bit ground them into a fine powder. Blend the tomatoes, cabbage or celery together.
Peel the baby potatoes and in a non-stick pot or wok heat 1 tablespoon of oil. Add the peeled potatoes and on high heat continuously stir the potatoes till they turn little golden. Reduce the heat between low to medium, add the powdered spices and splash some water on top, cover with a lid and let the potatoes cook for till they turn tender. During this interval occasionally stir the potatoes and splash more water. The water and steam from the covered lid will make the potatoes tender. When you poke a fork into the potatoes even though firm the fork will easily penetrate the potatoes.
Use the same wok in which you cooked the potatoes, add some oil if needed.
Add the ginger paste, cook it on low heat and then add the blended mixture. Add mangosteen, cook it while stirring between low to medium heat for 5 minutes. Cover the lid and reduce the heat to low letting it cook till the color changes (approx. 3-4 minutes). Add salt, sugar and again cover the lid for next 2 minutes. Add the potatoes and increase the heat to high, mix everything well. Cook for 2 minutes before turning off the heat. Garnish with cilantro and lemon juice.

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