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Recipe serves 4.

Ingredients:

• 1 bunch of asparagus, approx. 1 pound
• 2 tablespoons olive oil
• 1 teaspoon cumin seed (jeera)
• 1 tablespoon minced ginger
• 2 teaspoon lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Method:

1. Holding the stalk at both ends, bend gently until it breaks on its own.  Discard the hard portion of the stalk. 
2. Cut the remaining asparagus spears diagonally into 2 inch pieces.
3.  Bring oil to medium heat in a large frying pan that can hold all the asparagus. 
4. Add cumin seeds and wait till they crack. Then add asparagus, ginger, lemon juice, salt and black pepper.
5. Stir-fry for about 4 to 5 minutes until asparagus are tender but still crunch.
6. Serve hot or at room temperature.

Serving Options:

1. Sprinkle shredded Parmesan cheese on cooked asparagus, just prior to serving. If the asparagus is warm enough, the cheese will melt and be delious.

2.  Add 1 tablespoon sliced almonds half way through cooking the asparagus (step 5 of Method).  This will make a beautiful presentation and taste great.

Baingan Bharta is mashed eggplant cooked with spiced tomato very flavorful dish. Traditionally bharta is made with charcoal roasted eggplant but I have adopted it to the modern kitchen. This is a very popular dish in Punjab usually served with roti.

Recipe will serve 2 to 3.

Ingredients:

• 1 Eggplant (should be big and fat)
• 2 medium size tomatoes
• 1/2 cup green chopped red bell pepper (capsicum)
• 1 green chili
• 1/4  inch piece of ginger
• 3 tablespoons oil
• Pinch of asafetida
• 1 teaspoon cumin
• 1 teaspoon coriander powder
• 1/2  teaspoon turmeric
• 1/2  teaspoon red chili
• 1 teaspoon sat adjust to taste
• 1/4 teaspoon garam masala
• 2 tablespoon chopped cilantro to garnish

Method:

1. Cook the whole eggplant (put it on a microwave safe dish) in microwave for 8 to 10 minutes until it is tender. If you are using an oven, preheat the oven at 400 degrees F and bake it for about 45 minutes turning the sides every fifteen minutes. Be sure to first put the eggplant in an oven safe shallow bowl or a cookie sheet.
2. Let it cool and peel off the skin then chop the eggplant in small pieces and keep aside.
3. Blend the tomatoes, ginger and green chili.
4. Heat the oil in a saucepan on medium high and stir fry the bell pepper for about a minute. Take out the bell pepper from pan and keep aside.
5. Use the same saucepan with remaining oil heat the oil little more. Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready. Add asafetida and cumin seed.
6. After cumin seeds crack, add tomato puree, coriander powder, turmeric, red chili, and salt and let it cook for a few minutes until tomato puree has started leaving the oil.
7. Add eggplant let it cook on medium heat keep stirring the eggplant and mashing the eggplant as it cooks.
8. Cook for about 8 to 10 minutes.
9. Add bell pepper, fresh cilantro, and garam masala to the eggplant and mix it gently.
10. Bharta is ready serve hot with rotis, parathas, or naan. Enjoy!

Bhindi (Okra) saute with spices is a delicious main course vegetable dish.

Serves 2 to 3.

Ingredients:

• 1/2 lb okra (bhindi)
• 1 1/2 tablespoons oil
• Pinch of asafetida (hing)
• 1/2 teaspoon cumin seeds (jeera)
• 1 tablespoon coriander powder (dhania)
• 1/2 teaspoon cayenne (adjust to taste)
• 1/2 teaspoon turmeric (haldi)
• 1/2 teaspoon salt (adjust to taste)
• 1/2 teaspoon mango powder (amchoor)
• 1 tablespoon gram flour (besan) (optional)
• 2 tablespoons finely chopped yellow bell pepper
• 2 tablespoons finely chopped red bell pepper

Method:

Wash the okra and pat dry. Make sure to completely dry the okra as wet okra will be sticky when cutting.

 Cut off the both ends of the okra, and slice lengthwise in halves. Set aside.

Heat the oil in a frying pan on medium-high heat. Test the heat by adding one cummin seed to the oil; if seed crack right away oil is ready.

Add the cumin seeds and asafetida (hing). When the cumin seeds crack, add the okra.

Stir for a minute and reduce the heat to medium.

Cover the okra for two to three minutes.

Remove the cover and add the coriander powder, red cayenne pepper and turmeric.

Next add gram flour (besan) and continue to stir-fry until the okra is tender. Add the salt, mango powder and bell peppers, cook for another minute. Salt is added last to avoid the okra becoming lacy.

Variations:

1. Adding colorful bell pepper is a great garnish for the okra and adds flavor to the dish.
2. You can substitute the bell pepper with sliced tomatoes as a garnish.
3. You can also slice the okra in 1/4 inch pieces and follow the same method above.

Bund gobi with matar is a delicious main dish with mild spices, which is a nice compliment to any meal, simple and easy recipe to make.

Serves 3 to 4.

Ingredients:

• 4 cups of cabbage slice into fine long shreds (discard the stalk and thick stems)
• 1 1/4  cup frozen peas
• 2 tablespoons oil
• Pinch of asafetida (hing)
• 1 teaspoon cumin seeds (jeera)
• 1/2  teaspoon mustard seeds (rai)
• 2 green chilis half the way slit
• 1/4  teaspoon ground turmeric (haldi)
• 1/4  teaspoon cayenne pepper (lal mirch)
• 3/4  teaspoon salt
• 1/4  teaspoon sugar
• 2 tablespoons chopped cilantro (hara dhania)

Method:

1. Heat the oil on medium high in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
2. Add asafetida, cumin seeds, and mustard seeds after seeds crack add green peas and green chilies, stir for a few seconds.
3. Add the cabbage, turmeric, cayenne pepper, sugar, and salt. Mix well.
4. Cover the pan and let it cook on medium heat for about 10 minutes until the cabbage is tender. Occasionally stir it. Turn the heat off when done.
5. Next add the lemon and cilantro.
6. Serve hot.

Gajar Matar is a healthy and easy recipe to make. This mildly spiced, colorful dish can compliment just about any meal.

Recipe will serve 4.

Ingredients

• 2 cups carrots diced in about 1/2 inch pieces
• 1 cup potato cubed in about ½ inch pieces
• 1 cup green peas
• 2 tablespoons oil
• 1 teaspoon carom seeds (ajwain)
• 4 whole red chilies
• 1 tablespoon coriander powder (dhania)
• 1/2 teaspoon turmeric (haldi)
• 1 teaspoon salt
• 1 teaspoon lemon juice

Method

1. Heat the oil in a saucepan, on medium heat. Add carom seeds.   The oil should NOT be very hot as the carom seeds will burn and lose their flavor. 
2. Add whole red chilies and turmeric and stir for a few seconds.
3. Add carrots, potatoes, green peas,  coriander powder, and salt.  Mix well.
4. Cover the pan and let it cook on medium heat for 10 minutes until the vegetables are tender. Stir occasionally. Turn off the heat when done.
5. Add the lemon juice and stir.
6. Serve hot.

Green beans and peas is healthy side dish with mild spices, which nicely compliments kadhi or any dal.

Recipe serves 4 to 6.

Ingredients:

• 4 cups or 16 oz frozen French cut green beans
• 2 cups or 6 oz frozen green peas
• 2 tablespoons oil
• Pinch asafetida (hing)
• 2 teaspoons cumin seed (jeera)
• 5 red chilies (lal mirch)
• 2 tablespoons washed urad dal
• 2 teaspoons coriander powder (dhania)
• 1/2 teaspoon turmeric (haldi)
• 1 teaspoon salt adjust to taste
• 1 tablespoon lemon juice adjust to taste

Method

1. Heat the oil in a saucepan on medium-high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
2. When the cumin seeds crack, add hing, red chilies and urad dal.
3. Stir-fry for half a minute, stop if the urad dal changes color.
4. Add green beans and peas, mix it well, and cover the pan. Turn down the heat to medium.
5. Let it cook for five to six minutes until the peas and beans are lightly tender. Do stir once in between.
6. Remove the cover and add the coriander powder, salt, and turmeric.
7. Let beans and peas cook without cover to allow the water to evaporate, this way the beans don’t become mushy. Stir the beans occasionally. Beans and peas should be lightly moist.
8. After turning of the heat add lemon juice.

Suggestions

1. Urad dal can be replaced with washed moong or chana dal.
2. Use as a filling to grilled sandwiches.

This is a delicious sweet and sour dish, and only takes few minutes to prepare. Kela Ki Sabji makes a great side dish. You will be amazed with the simplicity of this dish.

Recipe will serve 3.

Ingredients:

• 3 ripe bananas peeled and sliced 1/2 inch thick approx. 3 cups of sliced banana
• 1 tablespoon oil
• 1/2 teaspoon cumin seeds (jeere)
• 1/8 teaspoon asafetida (hing)
• 1 green chili minced, adjust to taste
• Pinch of turmeric (haldi)
• 1 teaspoon finely chopped ginger
• 1/2 teaspoon salt adjust to taste
• 1/2 teaspoon mango powder (amchoor)
• Approx. 2 tablespoons chopped cilantro (hara dhania)
• 2 tablespoon water

Method

1. Heat the oil in a sauce pan on medium high. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
2. Add cumin seeds after seeds crack add asafetida, green chili and turmeric, stir for a few seconds.
3. Add bananas, ginger, mango powder and water stir gently and cook only for a minute, don’t overcook otherwise banana will become mushy and watery.
4. Turn off the heat and add salt and cilantro mix gently and serve.

This is a great side dish consisting of mushrooms and peas in a spiced tomato curry with a touch of fenugreek leaves.
Serves 2 to 4.

Ingredients:

• 2 cups of sliced mushrooms
• 1 cup green peas
• 1 cup diced tomatoes
• 1 teaspoon shredded ginger
• 2 tablespoon chopped fenugreek leaves or dry fenugreek leaves (also known as kastoori mathi)
• 2 tablespoons oil
• 1 teaspoon cumin seeds (jeera)
• 1/2 teaspoon turmeric (haldi)
• 2 teaspoons coriander powder (dhaniya)
• 1 teaspoon red pepper (adjust to taste)
• 3/4 teaspoons salt (adjust to taste)
• 1/2 teaspoon lemon juice (optional)
• 1 finally chopped green chili (optional)

Method:

1. Heat the oil in a saucepan on medium high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
2. Add the cumin seeds. As cumin seeds crack add turmeric. Stir-fry for a few seconds.
3. Add tomatoes, ginger, salt, coriander, and chili powder. Cook until the tomatoes are soft and reduce to half.
4. Add mushrooms, and peas. After coming to a boil reduce the heat to medium.
5. Add fenugreek leaves after mushrooms have cooked half the way about 4 minutes.
6. Cook until mushrooms and peas are tender. Close the heat.
7. Add lemon juice and green chili if you like. Serve hot.

Notes:

1. Dicing the tomatoes will give a different texture to the curry then tomato puree.
2. Fenugreek leaves can be replaced with chopped cilantro (hara dhaniya).
3. To add heat to this dish, garnish with finely chopped green chilies.

This is a north Indian dish, spicy, sweet and sour taste all in one. Typically this dish is served with puri and kachori (puri stuffed with urad dal).

Ingredients:

• 1 tablespoons mango powder (amchoor) 4 tablespoons sugar (cheeni)
• 2 tablespoons chopped cilantro (hara dhania)
• 4 cups of sliced squash (kadoo)
• 3 tablespoon oil
• 1/8 teaspoon asafetida (hing)
• 1 teaspoon cumin seed (jeera)
• 1/2 teaspoon fenugreek seeds (dana mathi)
• 1 tablespoon coriander powder (dhania)
• 1 tablespoon coarsely ground funnel seed (saunf)
• 1/2 teaspoon turmeric (haldi)
• 1 teaspoon chili powder (pisi mirch) adjust to taste
• 1/2 teaspoon paprika (dagi mirch) provides a nice color
• 1 teaspoon salt adjust to taste
• 4 whole red chili (sabut lal mirch)
• 1 tablespoon shredded ginger (adrak)
• 1 tablespoon lemon juice (nimbu ka ras)

Method:

1. Peel and cut the squash into cubes.
2. Save about ¼ of the squash peel and chop them.
3. In a small bowl, mix the shredded ginger, coriander powder, funnel, red chili powder, paprika, turmeric, and ¼ cup of water to make a paste.
4. Heat the oil in a pan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
5. Add cumin seeds and asafetida after seeds crack add fenugreek seeds and red chilies and stir for a few seconds.
6. Add the spice paste and stir-fry for a minute until spices start leaving the oil.
7. Add the squash, squash peels, salt, and ¼ cup of water. Mix well.
8. Cover the pan and let it cook on medium heat until the vegetables are tender. Squash will be semi mushy.
9. Make sure to stir gently every 3 to 4 minutes. Check if more water needed.
10. Lastly, add the mango powder, sugar and chopped cilantro. Mix everything and cover for a minute. Adjust the salt to your taste.

Tips:
I have used acorn squash but any squash can be used whatever is available for example banana squash, butternut squash, buttercup squash etc. The only one I know does not work is spaghetti squash and pumpkin.

Suggestion:
The recipe is with many blends of spices and great aroma makes a great dish to serve with plain rice. Just make the dish with extra gravy by adding more water on step 9.

Stir-Fry Collard Green is a delicious nutrient-packed dish. This  side dish compliment any meal.

This recipe will serve 4-6

Ingredients:

• About 8 collard green leaves or 4 cups sliced
• 1 tablespoon oil
• 1 teaspoon cumin seeds (jeera)
• 4 whole red chilies
• 1 teaspoon salt
• 1/8 teaspoon black pepper
• 1 teaspoon shredded ginger
• 1 teaspoon lemon juice

Method

1. Wash each leaves of collard greens thoroughly.
2. Collard greens have thick vein running in the center of the leaf. Make sure to cut the leaf from both sides of the vein.
3. Bunch the leaves together, roll them tightly and cut them crosswise in thin strip.
4. In a wide heavy pan heat the oil over medium heat. Add cumin seed. As seeds crack add red chilies and stir for a few seconds.
5. Next add collard green, salt and ginger and increase the heat to medium high. Stir–fry for 3-4 minutes. When the leaves are tender, turn off the heat.
6. Add black pepper and lemon juice over greens and stir. The collard greens are ready to serve.

Serving Suggestions

1. Serve them as a side dish.
2. Garnish the plain rice with Stir Fry Collard Greens; this gives a nice color and texture to rice.
3. Take a toasted bagel or slice of bread spread the cream cheese and garnish with stir-fry collard green to make an open face sandwich.
4. I also like to use them in grilled cheese sandwich.

Enjoy!