Peanut Sesame Vegetables

Stir-fried vegetables in a tangy orange sauce with peanuts and sesame seeds. This recipe works well for Jains.

Preparation Time: 15 mins
Cooking Time: 15 mins
Makes 4 servings


Ingredients

1 cup paneer (cottage cheese) , cut into strips
1 cup blanched broccoli , divided into small florets
6 baby corn , sliced diagonally and blanched
1 green capsicum , sliced
2 tsp soy sauce
1/2 cup orange juice
2 tsp cornflour
2 tbsp roasted sesame seeds (til)
2 tbsp roasted peanuts
3 tbsp oil
salt and pepper to taste

To Serve

rice (chawal) or noodles

Method

1. Heat the oil in a large pan or wok, add the paneer strips and fry till they are brown.
2. Add the brocoli, baby corn, capsicum and mushrooms and stir fry for 1 to 2 minutes.
3. Meanwhile, mix the soya sauce with the orange juice and cornflour and stir into the vegetables, stirring constantly till the sauce has thickened and glaze develops.
4. Stir in the sesame seeds, peanuts, salt and pepper and cook for 3 to 4 minutes
5. Serve hot with rice or noodles.

Recipe Source: Peanut Sesame Vegetables by Tarla Dalal

Sindhi Kadhi ( Jain Desi Khana)

Sindhi kadhi showcases a rare combination of vegetables like corn, cluster beans, drumsticks, ladies finger and bottle gourd in a tamarind-flavoured gravy perked up with a wide range of spices and powders. It is indeed a delightful preparation that is sure to satiate your taste buds and your tummy!

Preparation Time: 10 mins
Cooking Time: 20 mins
Makes 4 servings

Ingredients

1/4 cup cluster beans (gavarfali)
1 corn cob , cut into 2" pieces
1/2 cup peeled and cubed bottle gourd (doodhi / lauki)
2 drumsticks (saijan ki phalli / saragavo) , cut into 75 mm. (3") pieces
1/4 cup ladies finger (bhindi) , slit green chillies into 2 vertically
1/2 tsp cumin seeds (jeera)
1/2 tsp fenugreek (methi) seeds
1/4 tsp asafoetida (hing)
4 tbsp besan (bengal gram flour)
2 tsp chopped green chillies
1/2 tsp dried ginger (soonth) powder
4 to 6 curry leaves (kadi patta)
1/2 tsp turmeric powder (haldi)
2 tsp chilli powder
1 to 2 tbsp tamarind (imli) pulp
3 tbsp oil
salt to taste

Method

1. Boil the cluster beans, corn, white pumpkin and drumsticks in 2 cups of water till they are tender. Keep aside. Do nit discard half the water.
2. Heat the oil in a pan and add the cumin seeds and fenugreek seeds. When they crackle add the asafoetida.
3. Add the besan and sauté for 4 to 5 minutes over a medium flame till it is golden brown stirring continuously.
4. Add the ladies finger and mix well. Add 2 cups of water and bring to a boil.
5. Add the green chillies, dry ginger powder, curry leaves, turmeric powder, chilli powder, tamarind pulp and all the cooked vegetables and salt and bring to a boil. Simmer till the ladies finger is cooked.
6. Serve hot.

Recipe Source: Sindhi Kadhi ( Jain Desi Khana) by Tarla Dalal