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There’s something incredibly comforting about a warm bowl of veggies, but let’s be real—texture is everything. That’s why I’m currently obsessed with this Garden Vegetable Stew (or Aviyal, if you want to get technical!). It’s a creamy, flavorful South Indian vegetable dish that takes things to the next level with the addition of crunchy fried badis. Whether you’re trying to eat more greens or just need a cozy healthy dinner idea, this stew hits the spot. It’s perfectly spiced, loaded with fresh produce, and that crispy lentil crunch makes every bite interesting.

In Tamil, kuttu refers to a combination, typically a mixture of almost any dal and vegetable. It is thicker than sambar and is a beloved staple on festive menus. Aviyal is the Kerala version of this concept—thicker than kuttu and made either with or without dal. In this version, the vegetables are complemented by coconut, yogurt, and dal badi (dried lentil cakes). If you have access to a good Indian greengrocer, traditional South Indian vegetables like drumstick, plantain, colocasia, ash gourd, asparagus bean, tiny white eggplant, and green mango are excellent choices. Alternatively, you can use local produce; parsnips or rutabagas can replace potatoes or carrots, fresh lima beans can replace green beans, sweet potatoes can replace yams, and snow peas or chard can replace bell peppers. The key is to cut all vegetables to a uniform size so they cook evenly. The type of dried dal cakes used will directly influence the flavor; store-bought urad or moong dal cakes work perfectly.

Preparation Details

Preparation time: 15 minutes

Cooking time: 30 minutes

Total time: 45 minutes

Servings: 6

Ingredients

4 tbsp Coconut oil or ghee

2.1 oz (60 g) Dried urad dal badis OR 1.6 oz (45 g) dried moong dal badis, cracked into small bits

8.1 oz (230 g) Boiling potatoes (approx. 2 medium), peeled and cut into 0.75-inch cubes

6.0 oz (170 g) Carrots (approx. 2 medium), sliced 0.25-inch thick

6.0 oz (170 g) Green beans, trimmed and cut into 0.5-inch pieces

6.0 oz (170 g) Yam (approx. 1 medium), peeled and cut into 0.75-inch cubes

8.1 oz (230 g) Zucchini (approx. 2–3 medium), sliced 0.25-inch thick

4.1 oz (115 g) Bell pepper (green, red, or yellow), stemmed, seeded, and cut into strips

0.5 cup Fresh peas or frozen baby peas, defrosted

5.4 fl oz (160 ml) Water

1 tsp Turmeric powder

6 to 8 Fresh curry leaves

2.1 oz (60 g) Shredded fresh coconut

4.0 fl oz (120 ml) Plain yogurt

2 Hot green chilies, seeded and minced (adjust to taste)

2 tsp Salt

Instructions

- Heat the 4 tbsp of coconut oil or ghee in a large, heavy-bottomed nonstick pan over moderate heat. Add the cracked dal badis and stir-fry them until they turn a nice reddish-brown color.

Add the potatoes, carrots, green beans, yam, zucchini, and bell peppers to the pan. (Note: If using frozen peas, reserve them for the next step; if using fresh peas, add them now). Pour in the 5.4 fl oz (160 ml) of water, then add the 1 tsp turmeric and the curry leaves. Bring the mixture to a boil.

Once boiling, reduce the heat to low, cover the pan, and simmer. Stir occasionally for about 30 minutes, or until the vegetables are fork-tender and have absorbed most of the liquid. If the stew becomes too dry before the vegetables are cooked, add a small splash of water.

While the vegetables simmer, combine the 2.1 oz (60 g) shredded coconut, 4.0 fl oz (120 ml) plain yogurt, and minced green chilies in a small bowl. Whisk until smooth.

Once the vegetables are tender, add the coconut-yogurt mixture, the 2 tsp of salt, and the defrosted peas (if using frozen) to the pan. Gently stir to combine everything evenly. Cover and let it sit for a few minutes to warm the peas through. Serve immediately.

Nutritional Information (Per Serving)

Calories: 265 kcal

Total Fat: 13.5g

Saturated Fat: 11g

Cholesterol: 5mg

Sodium: 770mg

Total Carbohydrates: 32g

Dietary Fiber: 6g

Sugars: 6g

Protein: 7g

Calcium: 60mg

Iron: 2mg

Potassium: 580mg

Pro Tips for the Perfect Aviyal

Master the "Badi" Crunch: The recipe calls for simmering the fried badis with the vegetables, which softens them and infuses the stew with their savory flavor. However, if you prefer a distinct textural contrast, try this: fry the badis as instructed, but remove half of them from the pan before adding the water. Crush them slightly and sprinkle them over the finished dish just before serving for an extra crunchy topping.

Prevent Yogurt Curdling: Yogurt can split if added to boiling liquid. To ensure a creamy, smooth sauce, whisk the coconut, yogurt, and chili mixture thoroughly before adding it. Most importantly, turn the heat down to the lowest setting (or even off) before stirring this mixture into the pot. Never let the stew boil vigorously once the yogurt is added.

Uniform Chopping is Key: Since most of the vegetables are cooked together for the same amount of time, cutting them evenly is crucial. Ensure your harder root vegetables (like potatoes, carrots, and yams) are cut slightly smaller than softer vegetables (like zucchini) so everything finishes cooking at the exact same moment.

The Coconut Oil Factor: While you can use ghee, using authentic coconut oil is the secret to getting that traditional Kerala flavor profile. It adds a distinct aroma that pairs perfectly with the curry leaves and chilies.

Handling Frozen vs. Fresh: If you are using frozen peas, do not add them at the start or they will turn mushy. As noted in the instructions, stir them in at the very end—the residual heat of the stew is enough to warm them through while keeping them bright green and popping with flavor.

Spice Control: The heat in this dish comes primarily from the green chilies. If you want the flavor of the chili without the intense heat, slice them lengthwise (slit) instead of mincing them. This allows you to remove them easily before serving.

Frequently Asked Questions

What is Aviyal? Aviyal (or Avial) is a traditional South Indian dish originating from Kerala. It is a thick, nutrient-dense stew made from a mixture of various vegetables, coconut, and curd (yogurt). It is a staple of the Sadya feast served during festivals like Onam. This specific version includes "badis" (lentil cakes) for added protein and texture.

What are "Badis" and where can I find them? Badis (also spelled Vadi or Wadi) are small, dried nuggets made from ground lentils (usually Urad or Moong dal) and spices. They are sun-dried and shelf-stable. When fried, they become crunchy and savory. You can find them in the dried goods section of almost any Indian grocery store or online.

Can I make this Garden Vegetable Stew vegan? Yes, this recipe is easily adaptable. To make it vegan, swap the ghee for coconut oil (which is actually more traditional for Aviyal). For the yogurt, you can substitute a thick, plain unsweetened plant-based yogurt (like coconut or almond yogurt), or simply omit the yogurt and add a little tamarind pulp or lemon juice for the necessary sour tang.

I don't have all the vegetables listed. Can I substitute them? Absolutely. Aviyal is a "clean-out-the-fridge" style dish. You can use pumpkin, ash gourd, raw banana (plantain), drumsticks, or sweet potatoes. Avoid vegetables that bleed color (like beetroot) or turn to mush too quickly (like tomatoes), as they can alter the traditional consistency and look of the stew.

What should I serve with Aviyal? This stew is traditionally served with steamed rice as a main course. It also pairs exceptionally well with flatbreads like Roti, Paratha, or the "Steamed Chickpea Bread" mentioned in the recipe description. For a lighter meal, it can be eaten on its own as a warm vegetable salad.

How long can I store leftovers? This stew keeps well in the refrigerator for up to 3 days in an airtight container. Reheat it gently on the stovetop. If the coconut-yogurt sauce separates slightly upon reheating, just give it a gentle stir; the flavor will still be delicious. Freezing is not recommended as the vegetables and yogurt sauce may become watery upon thawing.

Conclusion

I really hope you give this Garden Vegetable Stew a spot in your weekly rotation. It’s one of those rare dishes that feels indulgent and creamy thanks to the coconut and yogurt, yet leaves you feeling energized and nourished. Don’t stress too much about having the exact vegetables listed—part of the fun of Aviyal is using what you have on hand and making it your own. If you try it, definitely snap a photo and tag me on social media or leave a comment below letting me know how those crunchy badis turned out for you. Happy cooking!

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Butter Soft Zucchini and Tomatoes LOUKI TAMATAR TARKARI by Stav Kogan

If you’ve been looking for a way to transform humble squash into something truly crave-worthy, you have to try this Butter Soft Zucchini and Tomatoes recipe. Traditionally known in Indian households as Louki Tamatar Tarkari, this dish is the ultimate vegetarian comfort food. While the classic version calls for bottle gourd, I’ve found that using tender, young zucchini makes it just as delicious and much easier to source at your local market. The real secret here is the rich, nutty spice paste that cooks down into a thick sauce, making this creamy Indian squash curry perfect for a healthy summer lunch or a cozy, meat-free dinner.

This rich, comforting dish is an adaptation of a classic recipe usually made with bottle gourd (louki) or round gourd (tinda). The secret lies in the nut-based spice paste that creates a thick, flavorful sauce. While bottle gourd is traditional, this dish is equally delicious using young zucchini, pattypan, or crookneck squash.

Prep time: 5 minutes Cooking time: 30–50 minutes Serves: 4 to 6 people

Ingredients

2 seeded hot green chilies (adjust to taste)

0.75 inch (2 cm) piece of fresh ginger root, scraped and roughly chopped

3 tbsp cashews or almonds

1.5 tbsp coriander seeds

1 tsp cumin seeds

0.25 tsp fennel seeds

0.25 cup (60 ml) water

3 tbsp ghee or unsalted butter

2 medium-sized tomatoes (approx. 12 oz / 340 g), peeled, seeded, and chopped

1.5 lbs (685 g) young squash (zucchini, bottle gourd, or pattypan), peeled and cut into 0.75 inch (2 cm) cubes

0.5 tsp turmeric powder

1 tsp salt

3 tbsp chopped fresh coriander, basil, or parsley (divided use)

Instructions

- Make the Spice Paste: Combine the green chilies, chopped ginger root, cashews (or almonds), coriander seeds, cumin seeds, fennel seeds, and the 0.25 cup of water in a blender. Cover and process until the mixture is completely smooth.

Fry the Paste: Heat the 3 tbsp of ghee (or butter) in a large, heavy nonstick saucepan over moderate heat. Pour in the prepared spice purée. Fry the mixture, stirring constantly, until it thickens and the fat begins to separate from the spice paste.

Add Vegetables: Stir in the chopped tomatoes and cook for a few minutes until they begin to break down. Add the 1.5 lbs of cubed squash, 0.5 tsp turmeric, 1 tsp salt, and half (about 1.5 tbsp) of the fresh chopped herbs. Stir well to coat the vegetables.

Simmer: Cover the pan and cook over low heat for 10 minutes.

Finish Cooking: Remove the lid occasionally to stir and scrape the squash from the bottom of the pan to prevent sticking. If the mixture appears too dry, add a small splash of water. Continue cooking until the squash is soft and succulent. This will take approximately 20 to 40 minutes, depending on the variety of squash used.

Serve: Before serving, sprinkle the dish with the remaining 1.5 tbsp of fresh herbs.

Serving Suggestions

Serve warm with flatbreads, such as Griddle-Baked Whole Wheat Bread, or alongside a rice dish like Sautéed Rice with Green Peas. It pairs excellently with dal dishes like Curried Whole Mung Beans.

Nutritional Information

Nutrition per Serving (Based on 4 Servings)

Calories: 178 kcal

Total Fat: 14 g

Saturated Fat: 7.5 g

Total Carbohydrates: 11.6 g

Dietary Fiber: 3.5 g

Sugars: 6 g

Protein: 4.3 g

Sodium: 590 mg (can vary based on salt added)

Potassium: 512 mg

Macro Ratio: Approximately 71% Fat, 20% Carbs, 9% Protein. Note: The carbohydrate count can be further reduced by ensuring you use zucchini rather than round gourd, as zucchini is slightly lower in net carbs.

Pro Tips for Perfect Zucchini & Tomato Curry

Master the "Oil Separation" Phase: In Step 2, patience is key. When frying the spice and nut paste, wait until you see small beads of ghee or butter separating from the mixture and pooling at the edges. This technique (often called bhunno in Indian cooking) removes the raw taste of the spices and ensures the sauce has a deep, complex flavor rather than tasting "pasty."

Don't Add Water Too Soon: Zucchini and summer squash have a very high water content. When you cover the pan in Step 4, the vegetables will release their own natural juices, creating a rich gravy. Resist the urge to add the extra splash of water mentioned in Step 5 unless the pan is genuinely bone-dry and sticking.

Soak Your Nuts for Smoother Texture: If you aren't using a high-powered blender, soak your cashews or almonds in warm water for 15 minutes before blending. This softens them up and ensures your base gravy is silky smooth rather than gritty.

To Peel or Not to Peel? The recipe calls for peeling the squash, which is traditional for tougher gourds like Louki. However, if you are using young, tender organic zucchini, feel free to leave the skin on! It adds a lovely pop of green color and prevents the cubes from turning into mush if you accidentally overcook them.

Customize Your Heat: The 2 green chilies can pack a punch. If you want the aromatic flavor without the intense heat, slit the chilies lengthwise and add them whole during the simmering stage instead of blending them into the paste. You can then easily remove them before serving.

Frequently Asked Questions

What is the difference between Louki, Tinda, and Zucchini? Louki (bottle gourd) and Tinda (round gourd) are traditional Indian squashes with firm white flesh. They are very similar to zucchini but hold their shape better during long cooking times. Zucchini is a perfect, widely available substitute that cooks faster and has a slightly sweeter flavor, making it excellent for this curry.

Can I make this zucchini curry vegan? Yes, absolutely. To make this recipe vegan, simply substitute the ghee (clarified butter) with coconut oil or a neutral vegetable oil. coconut oil works particularly well as it complements the creamy cashew base.

Is this Louki Tamatar Tarkari recipe Keto-friendly? Yes, this dish is naturally low in carbohydrates and high in healthy fats, making it suitable for a Keto or Paleo diet. Zucchini is a low-carb vegetable, and the sauce relies on nuts and ghee rather than flour or cornstarch for thickening.

How do I store leftovers? You can store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors of the spices actually develop further overnight, making it even tastier the next day. Reheat gently on the stove or in the microwave.

Can I freeze this dish? Freezing is not recommended for this specific recipe. Zucchini and bottle gourd have a high water content, and freezing them after cooking often ruins their texture, turning them mushy and watery when thawed.

What if I am allergic to cashews? If you have a cashew allergy, you can substitute them with blanched almonds (skins removed) or even raw sunflower seeds. Soaking the almonds or seeds in warm water for 20 minutes before blending will help achieve that signature creamy texture.

Conclusion

I really hope you give this Butter Soft Zucchini and Tomatoes recipe a spot in your weekly rotation. It’s rare to find a dish that feels this indulgent while still being so healthy and keto-friendly. Whether you hunt down traditional Louki or stick with fresh garden zucchini, that creamy, spiced sauce is going to win you over. If you try it, I’d love to hear how it turned out! Leave a comment below with your thoughts or any tweaks you made. And don't forget to snap a picture and tag me on Instagram so I can share your beautiful creations. Happy cooking!

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Crisp 'n' Soft Mixed Vegetable Croquettes EKADASEE ARBI ALOO BADA by Stav Kogan

You are going to absolutely fall in love with the texture of these Ekadasee Arbi Aloo Bada. Honestly, these vegetarian mixed vegetable croquettes are a total game-changer because they don't rely on breadcrumbs or heavy batters to get that perfect crunch. Instead, they use a 'magic trio' of starchy veggies—potatoes, plantains, and colocasia (arbi)—to stay incredibly soft and fluffy on the inside while getting irresistibly crisp on the outside. Whether you are observing a grain-free fast or just looking for a delicious new snack, these golden beauties are nothing short of terrific when served piping hot.

Prep time: 45 minutes Cooking time: 15 minutes Yields: 6 to 7 servings

Ingredients

12 oz (340 g) Colocasia corms (arbi), cut into 1 inch (2.5 cm) pieces

3 Medium-sized waxy boiling potatoes (approx. 12 oz / 340 g), peeled

1 Green plantain, approx. 10 inches (25 cm) long

1 tsp Cracked black pepper

1 tsp Salt

2 Hot chilies, seeded and minced (adjust quantity to taste)

1 tbsp Arrowroot powder (optional, for binding)

3 tbsp Chopped fresh coriander (cilantro)

Ghee or oil for deep-frying

Instructions

- Prepare the Colocasia: Boil the colocasia pieces for 20 to 25 minutes or until they are fork-tender. Alternatively, you can use a tiered vegetable steamer to cook all the vegetables at once (if steaming, increase cooking time by at least 15 minutes). Once cooked, plunge them into cold water, peel off the starchy skins, and set them aside to dry out.

Prepare the Potatoes: Cut the potatoes into quarters and boil them for 20 to 30 minutes or until fork-tender. Drain the water and set the potatoes aside in a folded clean kitchen towel to dry out thoroughly.

Prepare the Plantain: Cut the thick skin from the plantain, ensuring you remove any fibers. Cut the plantain in half and boil for 25 to 30 minutes or until tender. Drain well. When it is cool enough to handle, shred it using the coarse holes of a hand grater into a mixing bowl.

Make the Mixture: Mash the colocasia and potatoes together in the bowl, then add the shredded plantain. Knead in the cracked black pepper, minced chilies, salt, arrowroot (if using), and fresh coriander until well combined.

Shape the Croquettes: Wash your hands and rub them with a thin film of oil. Divide the mixture into 14 even pieces. Roll, press, and mold them into smooth logs about 2 inches (5 cm) long, or into doughnut shapes 2 inches (5 cm) in diameter. Set them aside on waxed paper.

Deep Fry: Heat ghee or oil to a depth of at least 5 inches (4 cm) in a deep-fryer or heavy pan. Use a frying thermometer to ensure the oil reaches 370°F (190°C). Add half of the croquettes to the oil, being careful not to crowd the pan. Fry until they are richly browned. Remove them with a slotted spoon and drain on paper towels.

Serve: Serve immediately in a napkin-lined basket. For extra flavor, place a pat of Mint-Lime Butter on top while they are piping hot so the flavors absorb as it melts.

Pro Tips for Success

Watch the Heat: Temperature control is the most critical part of this recipe. If the oil drops below 360°F (180°C), the croquettes will absorb too much oil and may disintegrate. Use a frying thermometer if you have one!

Dry Your Veggies: After boiling the potatoes and colocasia, let them steam dry completely. Excess moisture is the enemy of a crispy croquette.

The Safety Net: If you are worried about the mixture falling apart, or if your dough feels too wet, don't hesitate to add that generous tablespoon of arrowroot powder mentioned in the ingredients. It acts as a great binder without adding gluten.

Nutritional Information (Estimates per serving of approx. 2 croquettes)

Calories: 315 kcal

Total Fat: 16.5g

Saturated Fat: 2.5g

Cholesterol: 0mg

Sodium: 390mg

Total Carbohydrates: 41g

Dietary Fiber: 5g

Sugars: 3g

Protein: 4g

Frequently Asked Questions

Why do my croquettes break apart when frying? Disintegration usually happens for two reasons: either the oil wasn't hot enough, or the mixture was too moist. Make sure your oil temperature stays above 360°F (180°C). If the oil is too cool, the vegetables will absorb it and fall apart. To be safe, you can always add a tablespoon of arrowroot powder to bind the mixture more securely.

Can I make these Arbi Aloo Bada croquettes in an air fryer? Yes, you can make a lighter version in an air fryer! Preheat your air fryer to 400°F (200°C). Brush the shaped croquettes generously with oil and cook for 12–15 minutes, flipping halfway through, until they are golden brown and crispy. Note that the texture will be slightly drier than the deep-fried version.

What is Colocasia and where can I find it? Colocasia is also known as Arbi or Taro root. It is a starchy root vegetable with a nutty flavor. You can usually find it in Asian markets, Indian grocery stores, or the specialty produce section of well-stocked supermarkets. If you absolutely cannot find it, you can substitute it with extra potatoes or sweet potatoes, though the flavor profile will change slightly.

Is this recipe suitable for Ekadasi or fasting days? Yes! These croquettes are specifically designed for Ekadasi because they are completely grain-free. They do not contain flour, cornstarch, or breadcrumbs. Just ensure you use rock salt (sendha namak) if your specific fasting rules require it.

Can I freeze the croquettes before frying? These croquettes are best fried fresh because starchy vegetables can release water after thawing, which might make them soggy. However, you can shape the mixture into logs and refrigerate them for up to 24 hours before frying. This actually helps them firm up and hold their shape better in the hot oil.

What is the best dip for these vegetable croquettes? While the recipe suggests a Mint-Lime Butter, these croquettes also pair beautifully with a fresh cilantro chutney, tamarind sauce, or even a simple yogurt dip seasoned with roasted cumin to balance the heat of the chilies.

Conclusion:

There you have it—a simple yet stunning way to transform humble root vegetables into something truly special. Whether you are preparing these Ekadasee Arbi Aloo Bada for a spiritual fast or just craving a savory, gluten-free snack for tea time, they are sure to disappear from the plate in minutes. Don't be intimidated by the deep-frying; just keep an eye on that temperature, and you’ll be rewarded with that perfect 'crisp-on-the-outside, soft-on-the-inside' texture every time. If you try this recipe, please drop a comment below and let me know how they turned out—I’d love to hear if you paired them with the mint-lime butter or your own favorite chutney!

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Sautéed Brussels Sprouts with Coconut CHAUNK GOBHI FOOGATH by Stav Kogan

Discover the vibrant flavors of Chaunk Gobhi Foogath, a traditional South Indian dish that transforms humble greens into a culinary masterpiece. This Sautéed Brussels Sprouts with Coconut recipe is not only a delicious Vegetarian Indian side dish but also perfectly fits a Keto-friendly lifestyle. Infused with aromatic spices like mustard seeds and curry leaves, this easy-to-make recipe brings the authentic taste of Udupi straight to your kitchen in under 30 minutes.

Adapted from the South Indian Udupi tradition, this dish balances the earthiness of sprouts with the crunch of urad dal and the sweetness of coconut. It can be prepared with ghee or coconut oil.

Prep time: 30 mins Cook time: 15–25 mins Servings: 4

Ingredients

1.5 lbs (24 oz / 680 g) small Brussels sprouts

3 tbsp ghee or coconut oil

1.5 tsp black mustard seeds

2 tsp split urad dal (if available)

8 curry leaves (preferably fresh)

0.25 tsp cayenne pepper or paprika

0.5 tsp garam masala

0.125 tsp freshly ground nutmeg

1 tsp salt

1.2 oz (35 g) shredded fresh coconut (approx. 0.33 cup)

Optional: 1 tbsp plain yogurt or sour cream (for serving)

Instructions

- Prepare the Sprouts: Trim the stems and remove any wilted outer leaves. If the sprouts are large, peel away the tough outer layers to reach the compact center. Cut a small "X" into the base of each sprout. Soak them in a bowl of salted water for 15 minutes.

Parboil: Bring a large pot of salted water to a boil. Add the sprouts and cook uncovered for 5 minutes. Drain thoroughly.

Temper the Spices: Heat the 3 tbsp of ghee or coconut oil in a large frying pan over moderately high heat. Once hot (but not smoking), add the 5 tsp mustard seeds and 2 tsp split urad dal. Fry until the mustard seeds pop (turning gray) and the dal turns a reddish-brown color.

Sauté: Add the 8 curry leaves, the drained Brussels sprouts, 25 tsp cayenne, 0.5 tsp garam masala, and 0.125 tsp nutmeg. Sauté for 3 to 4 minutes, stirring frequently.

Steam: Cover the pan and reduce the heat to low. Cook for another 4 to 5 minutes for young sprouts, or up to 10 minutes if they are larger/older.

Finish: Once the sprouts are tender, sprinkle in the 1 tsp salt and 2 oz (35 g) shredded coconut. Toss gently to combine. If you prefer a creamier finish, fold in a spoonful of yogurt just before serving.

Nutrition Facts (Per Serving)

Calories: 205 kcal

Total Fat: 14.5 g

Saturated Fat: 9 g (assuming coconut oil or ghee is used)

Total Carbohydrates: 17 g

Dietary Fiber: 7.5 g

Sugars: 4 g

Net Carbohydrates: 9.5 g

Protein: 6 g

Sodium: 600 mg (varies based on salt usage)

Potassium: 650 mg

Dietary Notes: This dish is naturally Gluten-Free and Vegetarian. With approximately 9.5 g of net carbs, it can fit into a liberal low-carb or Keto diet, especially if portioned as a side dish.

Disclaimer: These values are estimates based on standard ingredient databases and may vary depending on specific brands or produce sizes used.

Pro Tips for Perfect Chaunk Gobhi Foogath

Don't Skip the "X": Cutting a small cross in the base of each sprout isn't just for decoration. It allows the boiling water and the heat to penetrate the dense core of the stem, ensuring the inside cooks at the same rate as the delicate leaves.

The "Pop" is Crucial: When frying the mustard seeds, wait for them to make a popping sound before adding other ingredients. This releases their nuttiness. If they don't pop, they can taste bitter and gritty.

Dry Before Sautéing: After parboiling the sprouts, drain them extremely well. Excess water in the pan will steam the spices rather than frying them, which can dilute the flavor. You can even pat them dry with a kitchen towel if needed.

Using Desiccated Coconut: If you cannot find fresh shredded coconut, you can use unsweetened dried (desiccated) coconut. Just rehydrate it by soaking it in a tablespoon of hot water or warm milk for 10 minutes before adding it to the pan.

Watch the Urad Dal: Split urad dal adds a fantastic crunch, but it burns quickly. Keep the heat moderately high but stir constantly. Once it turns a reddish-brown, immediately add the curry leaves to lower the oil temperature slightly.

Frequently Asked Questions

1. Is this Sautéed Brussels Sprouts recipe Keto-friendly? Yes, this dish fits well into a Keto or low-carb diet. A serving contains approximately 9.5 grams of net carbs. The healthy fats from the ghee (or coconut oil) and the fiber from the sprouts make it a filling side dish that won't spike your blood sugar.

2. Can I make this dish Vegan? Absolutely. While the traditional recipe often uses ghee, you can easily swap it for coconut oil to keep it 100% plant-based. Ensure you skip the optional yogurt garnish or use a dairy-free yogurt alternative.

3. Can I use frozen Brussels sprouts instead of fresh? Fresh sprouts are best for maintaining a firm texture and that nice "bite." However, if you must use frozen, thaw them completely and pat them very dry with a paper towel before adding them to the pan. Skip the parboiling step (step 2) as frozen sprouts are usually blanched already.

4. I can't find Urad Dal. What can I use as a substitute? Urad dal adds a unique nutty crunch that is typical of South Indian cooking. If you cannot find it at an Asian grocer, you can substitute it with split yellow peas or simply omit it. The dish will still be flavorful without it, though it will lack that specific crunchy texture.

5. How do I store and reheat leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3–4 days. To reheat, sauté them in a pan over medium heat for a few minutes until warm. Microwaving is possible but may make the sprouts soft and the coconut soggy.

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Easy Dinner Quiche || Dining In With Danielle by Chris Does What

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Gingered Chickpeas with Eggplant, Spinach and Tomato KABLI CHANA BAIGAN TARKARI by Stav Kogan

There is something incredibly comforting about a hearty, spiced stew, and this Gingered Chickpeas with Eggplant (traditionally known as Kabli Chana Baigan Tarkari) hits all the right notes. It’s basically the North Indian cuisine equivalent of a ratatouille—rustic, flavorful, and absolutely packed with veggies like fresh spinach and tomato. I love making this for casual Sunday feasts because it’s versatile; you can simmer it down into a thick, rich sauce or keep it lighter. If you are looking for a healthy vegetarian dinner that pairs perfectly with rice or pooris, this authentic recipe is a must-try.

This mélange of ingredients is a staple of North Indian cuisine. It serves as a delicious main dish for feasts and pairs splendidly with rice or soup. It can be left textured or cooked down until the eggplant creates a thick sauce.

Prep and Cook Time: 0.5 hours to 2 hours Yields: 4 to 6 servings

Ingredients

8 tbsp (120 ml) ghee; OR 6 tbsp (90 ml) olive oil mixed with 2 tbsp (30 ml) vegetable oil

1 medium eggplant, cut into 1 inch (2.5 cm) cubes (approx. 1 lb to 1.25 lbs / 455 g to 570 g)

1.5 tbsp (22 ml) scraped, minced fresh ginger root

2 hot green chilies, stemmed, seeded, and finely minced

0.5 tbsp (7 ml) cumin seeds

0.25 tsp (1 ml) yellow asafetida powder (hing)

1.25 cups (360 ml) peeled, seeded, and chopped tomatoes (approx. 1 lb / 455 g)

1 tbsp (15 ml) ground coriander

1 tsp (5 ml) paprika

0.125 tsp (0.5 ml) cayenne pepper

0.125 tsp (0.5 ml) black pepper

1 tsp (5 ml) turmeric

0.5 cup (120 ml) water

2 cups (480 ml) cooked chickpeas

1 lb (455 g) fresh spinach, washed, dried, and coarsely chopped; OR one 10 oz (285 g) package frozen chopped spinach

0.5 tbsp (7 ml) salt

4 tbsp (60 ml) chopped fresh coriander or parsley

1 tsp (5 ml) garam masala

Instructions

- Heat 6 tbsp (90 ml) of the ghee (or olive oil) in a large nonstick frying pan or wok over moderate heat. When hot but not smoking, add the eggplant cubes. Fry, stirring frequently, until browned and soft (offering no resistance to the point of a knife). Remove with a slotted spoon and set aside.

Add the remaining 2 tbsp (30 ml) of ghee (or vegetable oil) to the pan and raise heat to moderately high. When hot, add the ginger, chilies, and cumin seeds. Fry until the seeds turn dark brown.

Add the asafetida and, seconds later, the tomatoes. Stir well. Add the ground coriander, paprika, cayenne, black pepper, and turmeric. Cook until the tomatoes are reduced to a sauce that separates from the oil (approx. 10 minutes depending on heat).

Add the 0.5 cup (120 ml) water and bring to a boil. Reduce heat to low. Add the fried eggplant, chickpeas, fresh spinach, salt, and half (2 tbsp) of the fresh herbs.

Cover and gently simmer, or bake in a preheated 325°F (160°C) oven, for about 0.5 hours (30 minutes). Note: If using frozen spinach, add it during the last 0.16 hours (10 minutes) of cooking.

Before serving, stir in the remaining fresh herbs and the garam masala.

Nutritional Information (Per Serving)

Based on a yield of 6 servings.

Calories: 302 kcal

Total Fat: 19g

Saturated Fat: 10g (assuming Ghee is used)

Cholesterol: 22mg

Sodium: 590mg

Total Carbohydrates: 25g

Dietary Fiber: 9g

Sugars: 5g

Protein: 9g

Net Carbohydrates: 16g

Pro Tips for Perfect Kabli Chana Baigan Tarkari

Mastering the Eggplant: Eggplant acts like a sponge and loves to soak up oil. To prevent it from becoming greasy, make sure the oil is hot before adding the cubes. If you are watching your fat intake, you can roast the eggplant cubes in the oven at 400°F (200°C) for 0.3 hours (20 minutes) instead of frying them, then add them to the curry in step 4.

The "Hing" Factor: Asafetida (hing) has a very potent smell when raw but adds a savory, onion-garlic flavor when cooked. If you cannot find it, you can substitute it with a mixture of garlic and onion powder, though the taste won't be quite as authentic. Crucial: If you aren't using the mild yellow Cobra brand, use only a tiny pinch, as pure asafetida is extremely strong.

Don't Rush the Spices: When frying the cumin, ginger, and chilies (Step 2), be careful not to burn them. If the cumin seeds turn black, they will taste bitter. You want a deep golden brown to release the essential oils.

Spinach Strategy: If you opt for frozen spinach, it is vital to thaw it and squeeze out as much water as physically possible before adding it. Excess water from frozen spinach can dilute the rich tomato masala you spent time reducing.

Texture Control: This dish is versatile. For a chunkier, stew-like texture, stick to the 0.5 hour simmer. If you prefer a "sloppy joe" consistency that is easier to scoop up with pooris or naan, let it simmer on low for an extra 0.5 to 1 hour, adding small splashes of water if it starts to stick.

Flavor Melding: Like many North Indian curries, this dish tastes even better the next day after the flavors have had time to marry. It is a perfect candidate for meal prepping!

Frequently Asked Questions

What can I use if I don't have Asafetida (Hing)? Asafetida adds a distinct savory flavor that mimics onions and garlic. If you cannot find it, you can omit it, or substitute it with a mixture of onion powder and garlic powder. However, for the most authentic North Indian flavor, try to source the yellow "Cobra" brand specified in the recipe.

Can I make Kabli Chana Baigan Tarkari vegan? Yes, this recipe is naturally vegetarian. To make it 100% vegan, simply use 6 tbsp (90 ml) of olive oil and 2 tbsp (30 ml) of vegetable oil instead of Ghee. The rest of the ingredients, including the chickpeas and vegetables, are plant-based.

Is this dish very spicy? It has a moderate kick due to the fresh green chilies and cayenne pepper. If you prefer a milder dish, you can remove the seeds from the green chilies before mincing them or reduce the cayenne pepper to 0.06 tsp.

Can I use canned chickpeas instead of cooking them from scratch? Absolutely. The recipe calls for 2 cups (480 ml) of cooked chickpeas. You can use a standard 15 oz (425 g) can of chickpeas. Just serve to rinse and drain them thoroughly before adding them to the pot to remove excess sodium and starch.

How long can I store leftovers? This dish stores very well and actually tastes better the next day as the spices meld. You can store it in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 2 months; just thaw it in the fridge overnight before reheating.

I really hope you give this Kabli Chana Baigan Tarkari a try. It is one of those recipes that looks impressive on the table but is actually quite simple to pull together. Whether you serve it up for a big Sunday dinner or just meal prep it for the week, the flavors of the ginger and eggplant only get better with time. If you do make it, don't forget to pair it with that Gold Mung Dal soup or the Orange Zest Cheena Balls I mentioned earlier for the full North Indian feast experience. I’d love to hear how yours turned out—leave a comment below or tag me on social media so I can see your creation!

vegetarian-lifestyle.com/2025/12/13/gingered-chickpeas-wi...

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Crispy Plantain Wafers SADA KACHA KELA BHAJ by Stav Kogan

If you’re anything like me, you often crave that satisfying, salty crunch in the late afternoon. While I love a good bag of chips, nothing beats the authentic taste of homemade Crispy Plantain Wafers (Sada Kacha Kela Bhaj). This South Indian classic is essentially the region's answer to the potato chip, but with a unique, savory depth—especially when fried in traditional coconut oil. I can't wait to show you how easy it is to make this addictive "nibbler" right in your own kitchen!

Ingredients

2 large unripe plantains (approx. 14 oz / 400g total)

0.5 tbsp (9g) salt

0.25 tsp (1g) turmeric powder

2 tbsp (30 ml) hot water

Coconut or vegetable oil for deep frying (approx. 32 fl oz / 1 liter)

Instructions

- Using a sharp paring knife, cut away the hard green skins from the plantains and slice the flesh crosswise, slightly on the diagonal, as thinly as possible.

Submerge the plantain slices in a bowl of ice water and allow them to soak for at least 30 minutes, then drain the water and pat the slices thoroughly dry with paper towels to ensure no surface moisture remains.

In a small cup, dissolve 0.5 tbsp (9g) of salt and 0.25 tsp (1g) of turmeric into 2 tbsp (30 ml) of hot water, then transfer this golden liquid into a clean spray bottle set to the finest mist setting.

Pour the oil into a heavy-bottomed deep-frying vessel to a depth of roughly 2 inches (5 cm) and heat over moderate flame until it reaches exactly 370°F (190°C) on a thermometer.

Carefully drop enough plantain slices into the oil to form a single layer on the surface; the oil will foam vigorously, so fry them for approximately 2 minutes until the initial foaming subsides.

Holding the spray bottle well above the pan, spray a fine mist of the salt-turmeric solution into the hot oil; the oil will froth up again, but using a fine mist ensures it will not splatter dangerously.

Continue to fry the wafers, turning them occasionally to cook evenly on both sides, for another 1 to 2 minutes until they are bright yellow and very crisp.

Remove the wafers using a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil.

Repeat the frying process with the remaining plantain slices, ensuring the oil returns to temperature between batches.

Serve the wafers immediately while hot, or allow them to cool completely and store in an airtight container where they will stay fresh for up to 2 weeks.

Nutritional Information

Calories: 270 kcal

Carbohydrates: 32 g

Protein: 1 g

Fat: 15 g

(Values are per serving, assuming 4 servings per recipe. Actual oil absorption may vary.)

Pro Tips for the Perfect Crunch

Use a Mandoline for Uniformity: Achieving the "paper-thin" texture is the hardest part of this recipe. I highly recommend using a mandoline slicer instead of a knife. Uniform slices ensure that every chip fries at the exact same rate, preventing some from burning while others remain soft.

Green Means Go: Make sure your plantains are completely unripe and firm with green skins. If the skin has started to turn yellow or feels soft, the sugars have already developed. These will burn quickly in the hot oil and result in a sweet, soggy chip rather than a savory, crisp wafer.

Listen to the Oil: The sound of the fryer is your best timer. When you first drop the slices in, the oil will bubble loudly as the moisture cooks off. The wafers are done exactly when the bubbles subside and the oil becomes quiet. This indicates all the water has evaporated, leaving behind a perfectly crisp texture.

Safety First with the Mist: The water-spraying technique is the secret to authentic flavor, but it must be done carefully. Set your spray bottle to the finest possible mist—never a direct stream—and hold it high above the pan to let the mist drift down gently. This prevents dangerous splatters while ensuring the salt coats the chips evenly.

Frequently Asked Questions

Can I use regular yellow bananas instead of plantains? No, you cannot substitute ripe yellow bananas for this recipe. You must use raw, green plantains (often called "cooking bananas"). Green plantains are starchy and low in sugar, similar to a potato, which allows them to crisp up perfectly. Ripe bananas are too soft and high in sugar, meaning they will turn mushy and burn in the hot oil.

Why do I have to spray water into the hot oil? Spraying the salt-water solution directly into the oil is a traditional South Indian technique. It serves two purposes: it ensures the salt is distributed evenly across every wafer (which is hard to do after frying), and the sudden burst of steam helps to dehydrate the surface of the chips, making them extra crispy.

How long do homemade plantain wafers stay fresh? If stored correctly, these wafers have an excellent shelf life. Allow them to cool completely to room temperature to prevent condensation, then store them in an airtight container. They will stay crisp and fresh for up to 2 weeks. If they start to soften, you can re-crisp them in a low oven for a few minutes.

What is the best oil to use for frying plantain chips? For the most authentic South Indian flavor, coconut oil is the best choice. It adds a subtle, nutty aroma that pairs perfectly with the plantain. However, if you prefer a neutral taste or are watching your saturated fat intake, refined sunflower, safflower, or peanut oil are excellent alternatives with high smoke points.

Making these Crispy Plantain Wafers (Sada Kacha Kela Bhaj) at home is truly a rewarding experience that brings a piece of South India right to your snack table. While the water-spraying technique might seem a bit adventurous at first, the incredibly crunchy, golden results are worth every second of effort. Whether you pair them with a refreshing Lime Ginger Ale or simply munch on them solo, I promise you'll never look at store-bought chips the same way again. So grab some green plantains and get frying—I’d love to hear how they turned out in the comments below!

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Deep-Fried Julienne Potatoes and Carrots ALOO GAJAR BHAJI by Stav Kogan

There is nothing quite like the crunch of a perfectly fried snack to get the appetite going. Today, I’m sharing one of my favorite vegetarian appetizers: Aloo Gajar Bhaji, or as we often call it, Deep-Fried Julienne Potatoes and Carrots. This isn't a heavy main dish; it’s a light, crispy 'nibbler' that pairs perfectly with a fresh squeeze of lemon and a kick of cayenne. Whether you use a mandoline or a food processor to get those uniform crispy vegetable straws, this recipe is surprisingly easy and totally addictive—trust me, these will disappear from the bowl faster than you can fry them!

This dish relies on precise cutting. While it can be done by hand, using a good mandoline or a food processor with a fine julienne blade makes it effortless. The result is perfectly uniform vegetable straws that fry up crisp and golden.

Recipe Notes Yields: 5 to 6 servings Serving Size: Approx. 3 to 4 tbsp (45 to 60 ml) per person Preparation Time: 30 minutes (by hand) or 5 minutes (food processor) Soaking Time: 30 minutes Cooking Time: Approx. 15 minutes

Ingredients

- 2 large carrots, peeled (approx. 6 ounces / 170 grams)

- 2 medium baking potatoes, peeled (approx. 12 ounces / 340 grams)

- Ghee or Vegetable Oil for deep-frying (enough to fill pan 2 inches deep) 0.25 to 0.5 tsp

- fine salt 0.25 tsp

- cayenne pepper or paprika 1 tbsp

- fresh lemon juice

Instructions

- Prepare the Vegetables Using a Food Processor: Attach the fine julienne blade. Cut the carrots and potatoes into blocks that are roughly 1.5 inches (6.5 cm) long. Stack them horizontally into the feed tube. Process to create fine straws that are approximately 2.5 inches (6.5 cm) long. Using a Knife: Slice the vegetables lengthwise into planks about 0.125 inches (3 mm) thick. Stack the planks and cut them crosswise into uniform matchsticks about 2.5 inches (6.5 cm) long. Uniformity is key to ensuring they cook evenly.

- Soak and Dry Place the cut carrots and potatoes into separate bowls filled with ice water. Let them soak for 30 minutes. Drain well and pat them thoroughly dry with paper towels to remove excess moisture before frying.

- Fry the Vegetables Pour enough ghee or oil into a deep frying pan or wok to reach a depth of 2 inches (5 cm). Heat over moderately high heat until a deep-frying thermometer registers 370°F (190°C). Test the oil by dropping in a small handful of julienne carrots. Fry until golden brown and crisp. Remove with a slotted spoon and drain on paper towels. Continue frying the remaining carrots and potatoes in small batches to avoid overcrowding the pan.

- Season and Serve Place the hot, crisp straws into a mixing bowl. Immediately sprinkle with the 0.25 to 0.5 tsp salt, 0.25 tsp cayenne (or paprika), and drizzle with 1 tbsp lemon juice. Toss gently to coat. Serve immediately while warm; do not cover the bowl, or the vegetables will lose their crunch.

Nutritional Information

Serving Size: 1 of 6 servings (approx. 3 to 4 tbsp) Calories: 185 kcal Total Fat: 13 g Saturated Fat: 1.5 g (higher if using Ghee) Cholesterol: 0 mg (higher if using Ghee) Sodium: 180 mg Total Carbohydrates: 16 g Dietary Fiber: 2.5 g Sugars: 2 g Protein: 2 g

Pro Tips for Perfect Aloo Gajar Bhaji

Uniformity is Key: Whether you use a mandoline, a food processor, or a knife, aim for pieces that are exactly the same size. If your straws are different thicknesses, the thin ones will burn before the thick ones are cooked through. The "Squeaky Clean" Dry: Moisture is the enemy of crispy frying. After soaking your vegetables in ice water, don't just drain them—pat them aggressively dry with paper towels or a clean kitchen cloth. Any water left on the vegetables will lower the oil temperature and create steam, leading to soggy fries instead of crisp straws. Watch Your Oil Temperature: Invest in a deep-frying thermometer. You need to maintain the oil at 370°F (190°C). If the temperature drops too low (which often happens when you add the cold vegetables), the straws will absorb too much oil and become greasy. Let the oil come back up to temperature between batches! Don't Overcrowd the Pan: It can be tempting to throw everything in at once, but frying in small batches ensures the vegetables have room to swim. Overcrowding drops the oil temperature rapidly and makes the straws stick together. Season Immediately: The best time to season deep-fried food is the second it hits the bowl. The residual heat helps the salt and spices cling to the straws. If you wait until they cool down, the spices will just fall to the bottom of the bowl. Serve it "Open Air": Never cover these once they are cooked! Trapping the steam will turn your crispy masterpiece soft and limp within minutes. Serve them immediately in an open bowl or basket.

Frequently Asked Questions

Why did my julienne fries turn out soggy? Soggy fries are usually caused by two things: excess moisture or low oil temperature. Make sure you pat the vegetables completely dry after soaking them. Additionally, ensure your oil stays at 370°F (190°C). If the oil is not hot enough, the vegetables will absorb the oil rather than searing the outside, leading to a limp texture.

Can I make Aloo Gajar Bhaji in an Air Fryer? Yes, you can, though the texture will be slightly different than the traditional deep-fried version. To air fry, toss the dried julienne strips in 1 to 2 tbsp of oil and arrange them in a single layer in the basket. Air fry at 400°F (200°C) for 10–15 minutes, shaking the basket halfway through, until crispy.

What is the best type of potato to use for frying? High-starch potatoes are best for frying because they have less moisture and fluffier interiors. Russet potatoes or Idaho baking potatoes are excellent choices. Avoid waxy potatoes (like red potatoes), as they can become limp and brown too quickly.

Can I prepare this dish ahead of time? This dish is best enjoyed immediately while it is still hot and crispy. If you need to prep ahead, you can cut the vegetables and leave them soaking in the ice water for up to an hour before frying. If you have leftover fried straws, you can try re-crisping them in an oven at 350°F (175°C) for 5 minutes, but they won't be quite as good as fresh.

Is this recipe gluten-free and vegan? Yes! Aloo Gajar Bhaji is naturally gluten-free and vegan, provided you use vegetable oil for frying instead of Ghee. It is a fantastic appetizer for guests with dietary restrictions.

Do I have to peel the carrots and potatoes? It is highly recommended. Peeling removes the tough outer skin and ensures a uniform texture and appearance. For this delicate julienne cut, the skin can sometimes detach during frying or burn faster than the flesh.

Conclusion

I hope this Aloo Gajar Bhaji recipe finds its way into your regular snack rotation soon. There is something incredibly satisfying about turning humble ingredients like carrots and potatoes into such an elegant, crispy vegetarian appetizer. Whether you serve these deep-fried julienne straws at your next get-together or just whip up a batch for a weekend movie night, the combination of spicy cayenne and zesty lemon is sure to be a hit. Don't be intimidated by the prep work—grab that mandoline or food processor, and you’ll be ready to fry in minutes. If you give this recipe a try, I’d love to hear how it turned out in the comments below!

vegetarian-lifestyle.com/2025/12/31/deep-fried-julienne-p...

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Succulent Mixed Vegetables with Crunchy Fried Badis SABJI BADI TARKARI by Stav Kogan

If you’ve ever stood in the spice aisle wondering what to do with those dried lentil nuggets, this recipe is your delicious answer! Today, we’re making Sabji Badi Tarkari, a ridiculously comforting mixed vegetable curry that completely transformed how I look at squash. This isn't just any curry; it’s a special blend from two Delhi kitchens—a mother and daughter’s authentic take—that I’ve tweaked slightly to use accessible veggies like zucchini and pattypan squash. It’s all about those crunchy, flavor-packed fried badis soaking up a rich, creamy sauce. Trust me, it’s zesty, succulent, and feels like a warm hug in a bowl.

In India, every cook has a different conception of how to season this dish. Much depends on the type of dried badi used, and unless yours are homemade, you will have two ready-made choices: medium-hot serrano chili-laced moong dal badi or really hot and seasoned urad dal badi. Both types are available from Indian grocery stores. Let the seasonings in the badi control the end flavors in the dish. It should be zesty, but need not be volcanic to be authentic.

This recipe is a blend of two Delhi kitchens, from a mother and her daughter. I have replaced two hard-to-find Indian squashes—round gourd (tinda) and bottle gourd (louki)—with pattypan and zucchini. Try this dish with Griddle-Baked Chenna Whole Wheat Bread, Crusty Potatoes with White Poppy Seeds, Clear Soup with Spinach and Rice, and a green salad.

Preparation and cooking time: 30 minutes Yields: 5 to 6 servings

Ingredients

2 tbsp (1 oz / 28 g) Ghee or unsalted butter

0.5 cup (1.6 oz / 45 g) Dried moong dal badi OR 1.5 plum-sized urad dal badi, cracked into pea-sized bits

5 Small zucchini (approx. 0.75 lb / 340 g), peeled and cut into 0.5 inch (1.5 cm) dice

4 Small pattypan squash (approx. 0.75 lb / 340 g), peeled and cut into 0.5 inch (1.5 cm) dice

2 Hot green chilies (or adjust to taste)

0.5 cup (approx. 2.5 oz / 70 g) Fresh peas

4 Whole cloves

0.5 inch (1.5 cm) Piece of cinnamon stick

2 tbsp Chopped fresh mint

4 tbsp Coarsely chopped fresh coriander

0.66 cup (5.4 fl oz / 160 ml) Half-and-half

1 tsp (0.2 oz / 6 g) Salt

Instructions

- Heat the 2 tbsp of ghee or butter in a heavy 3 quart (approx. 2.8 liter) nonstick saucepan over moderate heat. When it is warm, add the badis and stir-fry until golden brown.

Add the remaining ingredients, except the salt. Turn the heat down to low, cover, and cook for about 30 minutes or until the half-and-half has reduced and been absorbed into the vegetables.

Stir gently, turning the vegetables occasionally to keep them from sticking.

During the last 10 minutes of cooking, before serving, remove the whole green chilies and fold in the 1 tsp of salt.

Nutritional Information

Nutrition per Serving (based on 6 servings)

Calories: 126 kcal

Total Fat: 7g (Saturated Fat: 4.1g)

Cholesterol: 18mg

Sodium: 400mg

Total Carbohydrates: 11.4g (Dietary Fiber: 2.7g, Sugars: 4.2g)

Protein: 4.6g

Potassium: 310mg

Vitamin A: 8% DV

Vitamin C: 35% DV

Calcium: 6% DV

Iron: 6% DV

Pro Tips for the Perfect Sabji Badi Tarkari

The "Salt Last" Rule is Golden: You might be tempted to salt your veggies early, but resist! Adding salt at the very end prevents the zucchini and squash from releasing all their water too quickly. This ensures the half-and-half reduces into a rich, creamy coating rather than turning into a watery soup.

Don't Burn the Nuggets: When frying the badis (lentil nuggets), watch them like a hawk. They go from golden brown to burnt very quickly. You want them toasted enough to stay crunchy in the sauce, but not so dark that they taste bitter.

Uniform Chopping: Since zucchini and pattypan squash cook at roughly the same rate, try to keep your dice size consistent (around 0.5 inches). This ensures every bite is perfectly tender, without some pieces turning to mush while others are still hard.

Managing the Heat: The recipe calls for whole green chilies. If you want a mild aromatic heat, leave them whole. If you prefer a spicier kick, slit the chilies down the middle before adding them to the pot to release the seeds and oils.

Can't Find Pattypan? No stress. If your local market doesn't have pattypan squash, standard yellow summer squash is a perfect 1:1 substitute. Just chop it into chunks of similar thickness.

Low and Slow: When you add the half-and-half, keep the heat on low. Boiling dairy too aggressively can sometimes cause it to separate or curdle. A gentle simmer allows the cream to thicken beautifully and absorb into the vegetables.

Frequently Asked Questions

What exactly are Badis and where can I find them? Badis (or Vadis) are sun-dried nuggets made from lentil paste (often moong dal or urad dal) and spices. They are a staple in Indian cooking for adding texture and protein. You can find them in the dry goods section of almost any Indian grocery store, or online. In this recipe, they act like savory croutons that soak up the curry sauce.

Can I make this recipe vegan? Yes, you can easily adapt this dish. Substitute the ghee with coconut oil or a neutral vegetable oil. For the half-and-half, swap it out for full-fat canned coconut milk or a plant-based heavy cream alternative. Note that coconut milk will add a slight tropical flavor to the final dish.

Is this Sabji Badi Tarkari keto-friendly? Yes, this recipe fits well into a keto or low-carb diet. Zucchini and pattypan squash are naturally low in carbohydrates, and the use of ghee and half-and-half provides healthy fats. The lentils in the badis add a small amount of carbs, but spread over 5 or 6 servings, the net carb count remains low.

What if I can't find pattypan squash? If you cannot find pattypan squash, standard yellow summer squash is the best substitute. You can also use additional zucchini or even chayote squash. The goal is to use a vegetable that is tender and absorbs flavor well without falling apart too quickly.

How spicy is this dish? The heat level is entirely customizable. The recipe uses whole green chilies, which provide flavor without too much heat if left intact. For a mild version, keep the chilies whole or omit them. For a spicy kick, slit the chilies open or use "hot" spiced badis (urad dal badis) instead of the milder moong dal version.

How should I store leftovers? You can store leftovers in an airtight container in the refrigerator for up to 3 days. However, be aware that the fried badis will continue to absorb liquid and may lose their crunch the longer they sit. Reheat gently on the stove over low heat.

So there you have it—a comforting bowl of Sabji Badi Tarkari that brings the authentic taste of a Delhi kitchen right to your table. The contrast between the tender, creamy vegetables and those crunchy, spiced badis is truly something special, transforming humble zucchini and squash into a dish that feels sophisticated yet homey. Whether you serve it alongside some hot flatbread or enjoy it as a standalone light dinner, I hope this recipe becomes a new favorite in your rotation. I’d love to hear how yours turned out—did you go with the spicy urad dal nuggets or the milder moong dal? Let me know in the comments below!

vegetarian-lifestyle.com/2025/12/15/succulent-mixed-veget...

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Summer Squash and Green Peas LOUKI HARI MATAR SABJI by Stav Kogan

If you are looking for a light, flavorful, and quick vegetarian side dish, this Summer Squash and Green Peas recipe is the perfect addition to your menu. Known traditionally as Louki Hari Matar Sabji, this dish combines the delicate sweetness of fresh zucchini with the pop of green peas and warming spices like cumin and coriander. Whether you serve it alongside roti or rice, this easy-to-make sabji highlights the best qualities of seasonal summer squash.

Any young, seedless summer squash—such as green or yellow zucchini, pattypan, bottle gourd, or yellow crookneck—will yield good results. Recognizing quality in raw zucchini will make all the difference between a successful dish and a tasteless one. Zucchini should be small, 3.0–6.0 inches (7.5–15.0 cm) long, with a bright color, firm, crisp texture, and paper-thin glossy skin. Cooked zucchini is sweet and tender with a fine, distinct yet delicate flavor all of its own. This dish goes well with almost any other vegetable.

Preparation and cooking time (after assembling ingredients): 15–20 minutes Serves: 5 or 6

Ingredients

• 3.0 tbsp Ghee OR 1.5 tbsp Vegetable Oil

• 1.5 tbsp Unsalted Butter (if using Vegetable Oil)

• 2.0 Hot Green Chilies, stemmed, seeded, and cut lengthwise into slivers

• 1.0 tsp Cumin Seeds

• 24.0 oz (680.0 g) Small Zucchini (approx. 8.0 to 10.0 count), cut into 0.5 inch (1.5 cm) cubes

• 0.5 tsp Turmeric

• 1.0 tbsp Ground Coriander

• 1.5 cups Fresh Peas (shelled) OR 24.0 oz (680.0 g) Fresh Peas in pods OR 10.0 oz (285.0 g) Frozen Baby Peas

• 3.0 tbsp Chopped Fresh Coriander, Parsley, or Mint

• 1.0 tsp Salt

Instructions

Heat the ghee or oil in a heavy 2.0–3.0 quart/liter nonstick saucepan over moderate heat. Add the chilies and cumin seeds and fry until they begin to darken.

Stir in the zucchini, turmeric, ground coriander, fresh peas, half of the fresh herb, and the butter (if you used vegetable oil). Cover and cook for 10.0 minutes, stirring occasionally.

Uncover and sauté until the squash softens. If you are using frozen peas, add them 1.0–2.0 minutes before serving.

Add the salt and the remaining fresh herb, gently stir, and serve.

Here is the estimated nutritional information for Summer Squash and Green Peas (Louki Hari Matar Sabji) based on 6 servings.

Per Serving (approximate)

Calories: 118 kcal

Total Fat:0 g

Saturated Fat:2 g

Cholesterol:0 mg

Sodium:0 mg

Total Carbohydrates:0 g

Dietary Fiber:0 g

Total Sugars:0 g

Protein:0 g

Calcium:0 mg

Iron:2 mg

Potassium:0 mg

Pro Tips for Perfect Louki Hari Matar Sabji

Select the Right Squash: As mentioned, size matters. Larger zucchini tend to be watery and seedy. Stick to squash that are 0–6.0 inches long. If you only have large squash, slice them in half lengthwise and scoop out the seeds with a spoon before chopping to prevent the dish from becoming soggy.

Uniform Chopping: Try to cut your zucchini into consistent 5 inch cubes. This ensures that all pieces cook at the same rate, preventing some from turning to mush while others remain hard.

Don't Add Water: Summer squash has a very high water content. It will release plenty of liquid as it cooks (especially after you cover the pan). Resisting the urge to add water is the secret to concentrating the flavor rather than diluting it.

Frozen vs. Fresh Peas: If you are using frozen peas, do not add them at the beginning with the squash. Frozen peas are already blanched and only need to be heated through. Add them in the last 0 minutes of cooking to keep them bright green and popping with texture.

Bloom the Spices: When frying the cumin seeds, wait for them to crackle and darken slightly, but be careful not to burn them. This "blooming" process releases the essential oils and is the foundation of the dish's flavor profile.

The Ghee Advantage: While you can use vegetable oil, using ghee (clarified butter) adds a distinct nutty aroma and richness that is traditional to this dish. If you want to keep it vegan, coconut oil is a flavorful alternative.

Frequently Asked Questions

Can I make this Summer Squash and Green Peas recipe vegan? Yes, this dish can easily be made vegan. The traditional recipe uses 3.0 tbsp (45 ml) of ghee or a mix of butter and oil. To make it vegan, simply substitute the dairy with an equal amount of vegetable oil, coconut oil, or any neutral cooking oil. The flavor will remain delicious, though you might miss the slight nuttiness of the ghee.

What is the best type of squash to use for Louki Hari Matar Sabji? You can use almost any young summer squash. Green or yellow zucchini, pattypan squash, bottle gourd (Lauki), or yellow crookneck squash are all excellent choices. The key is to choose small squash, ideally 3.0–6.0 inches (7.5–15.0 cm) long, as they have fewer seeds, firmer texture, and better flavor than larger, older squash.

Can I use frozen peas instead of fresh peas? Absolutely. If fresh peas are not in season, frozen baby peas are a great substitute. However, since frozen peas are usually blanched before freezing, they cook much faster. Add 10.0 oz (285.0 g) of frozen peas during the last 1.0–2.0 minutes of cooking just to heat them through, ensuring they stay bright green and do not turn mushy.

How do I stop my zucchini from getting mushy? Zucchini has a high water content. To keep it firm:

Do not add extra water to the pan; the squash releases enough moisture on its own.

Do not cut the pieces too small; 5 inch (1.5 cm) cubes are ideal.

Be careful not to overcook it. It only needs about 0 minutes covered, followed by a quick sauté uncovered to evaporate excess moisture.

Is this dish spicy? This recipe calls for 2.0 hot green chilies, which provides a moderate heat level typical of Indian cuisine. If you prefer a milder dish, you can remove the seeds and ribs from the chilies before slicing, or reduce the quantity to 1.0 chili. For no heat at all, you can omit them entirely.

What dishes pair well with Summer Squash and Green Peas? This sabji is very versatile. It is traditionally served with Indian flatbreads like roti, chapati, or naan. It also makes a great side dish alongside simple steamed basmati rice and a lentil dish (dal), or as a vegetable side to grilled meats if you are not strictly vegetarian.

Can I freeze this curry? It is not recommended to freeze this dish. Squash (zucchini) has a very delicate cell structure that breaks down when frozen and thawed, resulting in a very mushy and watery texture upon reheating. It is best enjoyed fresh or stored in the refrigerator for up to 2.0 days.

This Summer Squash and Green Peas (Louki Hari Matar Sabji) is proof that you don't need a long list of ingredients to create a deeply flavorful meal. With its tender texture, sweet notes from the fresh squash, and warming aromatic spices, it is a comforting dish that comes together in just 15–20 minutes. Whether you are looking for a new way to use up a garden harvest or simply need a healthy, quick side dish, this recipe is sure to become a regular in your rotation. Give it a try tonight and enjoy the authentic taste of home-cooked Indian comfort food.

vegetarian-lifestyle.com/2025/12/04/summer-squash-and-gre...

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Baby Potatoes with Seasoned Tomato Sauce ALOO TAMATAR SABJI by Stav Kogan

Description

If you have access to a garden and can harvest very small, marble-sized waxy red potatoes, they are the perfect choice for this dish, as their delicate skins wash away easily. If using larger new potatoes (red or white), boil them whole and peel once cool. The cooked potatoes are warmed in a rich, fresh tomato sauce. Both components can be prepped in advance and assembled just before serving.

This dish pairs exceptionally well with bread, such as griddle-baked wheat berry bread or deep-fried seasoned whole wheat bread. It also serves as an excellent breakfast or brunch side with whole grain toast.

Details

Preparation time: 10 minutes (after assembling ingredients)

Cooking time: 15–20 minutes

Serves: 4 or 5 people

Ingredients

The Potatoes

24 oz (685 g) waxy new potatoes (maximum 2 inches/5 cm diameter)

Whole Spices (for Grinding)

3 to 4 whole cloves

6 to 8 whole black peppercorns

0.7 tbsp coriander seeds

0.3 tbsp cumin seeds

0.2 tbsp fennel seeds

Wet Paste Blend

1 inch (2.5 cm) piece fresh ginger root, peeled and coarsely chopped

2 to 3 hot green chilies (adjust to taste)

1 tbsp coarsely chopped fresh coriander leaves or parsley (reserve remaining for garnish)

2 to 3 tbsp water

Cooking & Sauce

4 tbsp ghee (Alternative: 2 tbsp vegetable oil mixed with 2 tbsp melted unsalted butter)

0.3 tbsp black mustard seeds

6 to 8 curry leaves (preferably fresh)

12 oz (340 g) tomatoes, peeled, seeded, and coarsely chopped (approx. 1 cup)

0.2 tbsp turmeric powder (scant amount)

0.3 tbsp garam masala

0.2 tbsp chat masala

0.5 tbsp salt

2 tbsp coarsely chopped fresh coriander leaves or parsley (for garnish)

Instructions

Prepare the Potatoes: Boil the potatoes in their skins until they are just fork-tender. Allow them to cool. Peel the skins if necessary and cut the potatoes into pieces approximately 0.5 inches (1.5 cm) in size.

Make the Spice Paste: Place the cloves, peppercorns, coriander seeds, cumin seeds, and fennel seeds into a mortar or spice mill and grind into a powder. Transfer this powder to a blender. Add the ginger, green chilies, 1 tbsp of the fresh herbs, and the water. Blend until the mixture is smooth.

Cook the Sauce: Heat the ghee (or oil) in a heavy 12-inch (30 cm) nonstick frying pan over moderately high heat. When hot but not smoking, add the black mustard seeds and fry until they pop and turn gray.

Note: If using the oil and butter combination, add the butter immediately after the mustard seeds pop.

Simmer: Drop in the curry leaves, followed immediately by the chopped tomatoes and turmeric. Reduce the heat. Stir occasionally and cook until the liquid evaporates and the fat separates from the tomatoes.

Assemble: Add the boiled potatoes, garam masala, chat masala, and salt to the pan. Gently stir to combine. Cover and cook until the potatoes are heated through. (If not using a nonstick pan, you may need to sprinkle small amounts of water to prevent sticking).

Serve: Sprinkle with the remaining 2 tbsp of fresh herbs before serving.

vegetarian-lifestyle.com/2025/12/01/baby-potatoes-with-se...

Sweet 'n' Sour Eggplant KHATTE BAIGAN BHAJI by Stav Kogan

You guys know how much I love finding unique vegetable dishes that steal the show, and this Sweet 'n' Sour Eggplant—traditionally known as Khatte Baigan Bhaji—is exactly that. It’s not your everyday quick fix; it’s a special Bengali delicacy that feels like a total treat for the tastebuds. Whether you’re hosting a dinner party or just craving something tangy, spicy, and perfectly glazed, these crispy eggplant slices are absolutely worth the extra effort. Trust me, one bite of that shiny, spiced sauce, and you’ll see why this is perfect for special occasions!

Description This Bengali delicacy is not an everyday dish, but it is wonderful for company dinners and special occasions. Eggplant slices are fried, coated in a spicy glaze, and finally broiled until warm and bubbly. Alternately, the fried vegetable can be served at room temperature, with the glaze acting as a marinade.

Prep time: 30–40 minutes (includes salting time) Cooking time: 20 minutes Yields: 5 or 6 servings

Ingredients

1 large eggplant (approx. 24 oz to 32 oz / 680 g to 900 g), cut lengthwise and then crosswise into 1 inch (2.5 cm) slices

Salt (liberal amount for sprinkling)

0.5 tsp cumin seeds

0.5 tsp black mustard seeds

0.5 tsp fennel seeds

0.25 tsp fenugreek seeds

0.25 tsp yellow asafetida powder (hing) *

0.25 tsp cayenne pepper or paprika

0.25 tsp chat masala (if available)

3 tbsp jaggery, maple syrup, or brown sugar

3 tbsp lemon juice

4 tbsp water

Ghee or vegetable oil (quantity sufficient for shallow-frying depth of 0.5 inch / 1.25 cm)

*Note: This amount applies only to yellow Cobra brand asafetida. Reduce any other strong pure asafetida by 0.75 (three-fourths).

Instructions

- Place the eggplant slices on a tray and sprinkle them liberally with salt. Let them sit for 30 minutes to draw out excess moisture.

Meanwhile, place the cumin, black mustard, fennel, and fenugreek seeds in a small pan. Dry-roast over moderate heat until the seeds darken one or two shades. Transfer to a spice mill and grind to a powder.

Transfer the powder to a small saucepan and add the asafetida, cayenne or paprika, chat masala, sugar, lemon juice, and water. Bring to a boil, then simmer until the mixture is reduced to a shiny sauce. Set aside.

Rinse off the salt from the eggplant slices and pat dry with paper towels.

Pour 0.5 inch (1.25 cm) of ghee or oil into a large heavy frying pan and place over moderately high to high heat. When it is hot but not smoking, add as many eggplant pieces as will fit in a single layer.

Fry on both sides until fork-tender, reddish-brown, and crisp. Remove with a slotted spoon and drain on paper towels. Fry the remaining eggplant, adding additional ghee or oil as necessary.

Place the fried eggplant in a single layer on a cookie sheet, brush or spoon on the sauce, and warm under the broiler just to let the flavors mingle. Serve hot.

Nutritional Information Per Serving (1/6th of recipe):

Calories: 245 kcal

Total Fat: 21g (Saturated Fat: 13g assuming Ghee is used)

Total Carbohydrates: 15.5g

Dietary Fiber: 4g

Sugars: 9g (includes natural sugars and added jaggery/syrup)

Protein: 1.5g

Sodium: 350mg (Estimated)

Potassium: 310mg

Pro Tips for the Perfect Khatte Baigan Bhaji

Don't Skip the Salt Step: Salting the eggplant isn't just about seasoning; it’s crucial physics! It draws out excess moisture, which collapses the sponge-like air pockets in the vegetable. This prevents the eggplant from soaking up too much oil during frying and ensures a creamy, rather than greasy, interior.

Watch Your Oil Heat: Eggplant loves heat. If your ghee or oil isn't hot enough (aim for around 350°F / 175°C), the slices will act like sponges and absorb the fat. The oil should be shimmering but not smoking. If you drop a cumin seed in and it sizzles immediately, you are ready to fry.

Prevent Bitter Spices: When dry-roasting your fenugreek and mustard seeds, keep a close eye on them. They can go from "perfectly toasted" to "burnt and bitter" in seconds. As soon as they darken slightly and release their aroma, remove them from the hot pan immediately so they don't keep cooking.

Crowd Control: Resist the urge to pack the frying pan. Frying in batches ensures the temperature of the oil stays high. Overcrowding drops the temperature, leading to soggy, oily eggplant rather than that crisp, reddish-brown exterior we want.

Make-Ahead Magic: As mentioned, this dish tastes wonderful at room temperature. The glaze actually acts as a marinade if let to sit. If you are hosting a party, you can fry the eggplant and make the sauce hours ahead. Just brush the sauce on and broil it for 2 minutes right before serving to wake up the flavors.

Frequently Asked Questions Can I make this recipe in an Air Fryer to use less oil? Yes! While shallow-frying gives the most authentic texture, you can air fry the eggplant for a lighter version. Brush the salted and dried slices generously with oil and arrange them in a single layer in the air fryer basket. Cook at 375°F (190°C) for 12–15 minutes, flipping halfway through, until they are browned and tender. Then, brush on the glaze and air fry for another 1–2 minutes to set the sauce.

I can’t find Asafetida (Hing). Can I skip it? Asafetida adds a unique, savory flavor that mimics onions and garlic, which is key to many traditional Indian dishes that don't use those aromatics. If you can’t find it, you can omit it, but the flavor profile will be slightly less complex. You could add a pinch of onion powder or garlic powder to the spice mix as a substitute, though it won't be strictly traditional.

What is a good substitute for Jaggery? If you don't have jaggery on hand, dark brown sugar is the closest substitute because it has a similar molasses content. Maple syrup is also a great alternative that blends easily into the sauce.

Is this dish very spicy? It has a mild to medium kick depending on your cayenne pepper. The "heat" is balanced significantly by the sweetness of the jaggery and the tartness of the lemon juice. If you prefer a milder dish, you can reduce the cayenne pepper to 0.1 tsp or use mild paprika instead for color without the heat.

How do I store and reheat leftovers? This dish keeps well in the refrigerator for up to 3 days in an airtight container. To reheat, it is best to use a toaster oven or standard oven set to 350°F (175°C) for about 5–10 minutes. Microwaving is possible but may make the eggplant texture a bit soggy.

What should I serve with Khatte Baigan Bhaji? This sweet and sour eggplant pairs beautifully with simple steamed Basmati rice or Indian flatbreads like Roti, Naan, or Paratha. Because the flavor is quite bold, it also works well as a side dish alongside a mild yellow lentil dal (soup).

Conclusion I really hope you give this Khatte Baigan Bhaji a spot on your table soon. It’s one of those recipes that looks impressive but is actually quite therapeutic to make once you get into the rhythm of frying and glazing. Whether you serve it as a star side dish for a dinner party or just enjoy it with some hot Naan on a quiet weekend, that burst of sweet, sour, and spicy flavors is truly unforgettable. If you try it out, please drop a comment below and let me know how it turned out—I’d love to hear what you served it with! Happy cooking!

vegetarian-lifestyle.com/2025/12/24/sweet-n-sour-eggplant...

Cauliflower and Potato Surprise GOBHI ALOO BHAJI by Stav Kogan

If you’ve been hunting for a veggie dish that completely steals the show, you have to try this Vegetarian Cauliflower and Potato Surprise, classically known as Gobhi Aloo Bhaji. This isn't just another standard stir-fry; it’s a treasured North Indian recipe that was hands-down the unanimous favorite at our latest recipe tasting. Trust me, the combination of crispy fried vegetables coated in that rich, creamy yogurt sauce is absolutely irresistible—it is always the very first dish to disappear at my holiday table!

This North Indian favorite is a rich and comforting dish, featuring crisp fried vegetables tossed in aromatic spices and coated in a creamy yogurt sauce.

Prep time: 35 minutes Servings: 5 to 6

Ingredients

16 oz (455 g) Large baking potatoes (peeled and cut into rounds 0.25 inch / 6 mm thick)

35.3 oz (1000 g) Medium-sized cauliflower (trimmed and divided into flowerets)

1 tsp Dry-roasted coarsely crushed cumin seeds

0.25 tsp Fresh coarsely ground black pepper

0.25 tsp Cayenne pepper or paprika

0.5 tsp Turmeric powder

1 tsp Salt

1 cup (240 ml) Very fresh plain yogurt or sour cream (at room temperature)

Ghee or vegetable oil (sufficient quantity for deep frying)

Parsley sprigs (for garnish)

Instructions

- Prepare the Potatoes: Rinse the 16 oz (455 g) of potato slices in cold water, rubbing them gently between your palms to remove surface starch. Pat the rounds completely dry with paper towels. This helps keep the potatoes white and prevents sticking.

Heat the Oil: Pour enough ghee or vegetable oil into a deep-frying vessel to fill it halfway. Place over moderate heat and allow it to slowly reach 375°F (190°C).

Fry the Vegetables: Carefully add the potatoes (in batches if your pan is small) and fry until golden brown, approximately 8 to 10 minutes. Remove with a slotted spoon and drain on paper towels. Repeat the process with the 3 oz (1000 g) of cauliflower flowerets until they are tender and golden brown. Keep the fried vegetables warm in a preheated oven if necessary.

Season: When all vegetables are fried and still warm, place them in a large mixing bowl. Sprinkle with 1 tsp crushed cumin seeds, 25 tsp black pepper, 0.25 tsp cayenne or paprika, 0.5 tsp turmeric, and 1 tsp salt. Gently toss the vegetables to coat them evenly with the spices.

Finish and Serve: Fold in the 1 cup of yogurt or sour cream until the vegetables are glistening. Garnish with parsley sprigs and serve immediately.

Nutritional Information Serving Size: 1/6 of the recipe Calories: 302 kcal Total Fat: 22g (Note: This varies depending on how much oil the vegetables absorb during deep frying). Saturated Fat: 5g Total Carbohydrates: 23.5g Dietary Fiber: 4.5g Sugars: 5g Protein: 6g Sodium: 430mg Dietary Notes: This dish is naturally Vegetarian and Gluten-Free.

Chef’s Pro Tips for Perfect Gobhi Aloo Bhaji

Don't Skip the Drying Step: When washing your potato rounds, make sure you pat them completely dry with a paper towel before frying. Any excess water will lower the oil temperature rapidly and can cause dangerous splattering. Dry vegetables also fry up much crispier!

Maintain the Heat: Keep your oil steady at 375°F (190°C). If the oil is too cool, the cauliflower will act like a sponge and absorb too much grease. If it's too hot, the outside will burn before the inside is tender. Frying in small batches helps maintain a consistent temperature.

The Yogurt Rule: Ensure your yogurt or sour cream is at room temperature before folding it in. Cold yogurt hitting hot vegetables can sometimes cause the sauce to "break" or curdle, resulting in a grainy texture rather than a smooth, creamy coating.

Serve Immediately: This dish relies on the contrast between the crisp fried exterior of the vegetables and the creamy sauce. Do not let it sit! If you fold the sauce in too early, the veggies will lose their crunch and the dish will become soggy.

Spice Distribution: When sprinkling the spices, try to do it while the vegetables are still warm. The residual heat helps "bloom" the spices (especially the cumin and turmeric), releasing their essential oils and making the flavor more potent.

Frequently Asked Questions Can I make this Gobhi Aloo Bhaji in an Air Fryer? Yes, you can! To make a lighter version, toss the cauliflower florets and potato rounds in 2 tablespoons of oil. Air fry at 400°F (200°C) for 15–20 minutes, shaking the basket halfway through, until they are golden and tender. Once cooked, transfer them to a bowl and toss with the spices and yogurt as directed in the recipe.

Is this recipe Vegan? The original recipe uses ghee and dairy yogurt, so it is vegetarian but not vegan. However, it is very easy to veganize! Simply use vegetable oil for frying and swap the dairy yogurt for a thick, unsweetened plant-based yogurt (like coconut, almond, or soy yogurt).

Can I prepare this dish ahead of time? Because the fried vegetables are coated in yogurt, this dish is best served immediately to maintain that perfect crisp-tender texture. If you need to prep ahead, you can fry the potatoes and cauliflower in advance and keep them warm in a low oven. When you are ready to eat, toss them with the spices and yogurt right before serving.

How spicy is this dish? This recipe has a mild to medium kick due to the cayenne pepper and fresh black pepper. If you are cooking for kids or prefer mild food, you can reduce the cayenne pepper to a pinch or omit it entirely.

What is the best way to store leftovers? While this dish is best fresh, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a pan over low heat or in a microwave. Note that the vegetables will lose their crispness and become softer after reheating.

I really hope this Vegetarian Cauliflower and Potato Surprise becomes a new staple in your kitchen, just like it has in mine. There is something truly special about the contrast between the warm, spiced vegetables and that cool, tangy yogurt coating that makes this Gobhi Aloo Bhaji stand out from the crowd. Give it a try for your next dinner party—or just a cozy night in—and don’t forget to leave a comment below to let me know how it turned out! I’d love to hear if you stuck to the classic recipe or tried the air-fryer version.

vegetarian-lifestyle.com/2025/12/28/cauliflower-and-potat...

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