Suran Ki Sabzi / Yam Stir Fry (Dry Recipe)

 

           Suran Ki Sabzi / Yam Stir Fry is a simple and a quick dry dish to be had with jeera rice or chapatti / paratha. It also goes well as a side dish with dal-chawal. Yam is a very nutritious tuber and in spite of having a lot of fibre content, it also contains a lot vitamins and potassium. This is a dry recipe and if prepared in this manner, can turn out simply yummy and chatpata. 

          In this recipe, I just added onion, ginger, garlic, green chilies and few dry spices. It was then finished off with lime juice and coriander leaves. This yam stir fry is both spicy and tangy. So check out a step by step pictorial recipe to prepare my version of this amazing dish.

• 500 gms. Yam / Suran, cut into small cubes
• 1 onion, sliced
• 2-3 garlic, sliced
• 1 inch ginger, chopped
• 2-3 green chilies, chopped
• 2 tbsp. oil
• 1 tsp. cumin seeds
• 1/4 tsp. asafoetida 
• 1 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 1/2 tbp. coriander powder
• 1/2 tsp. cumin powder
• 1 tsp. red chili powder
• 1/2 tsp. garam masala powder
• 1 tbsp. lime juice
• 1 tbsp. coriander leaves, chopped 

           Steam the suran for 4-5 minutes or till it is fork tender. Keep aside.

          Heat oil in a pan and temper with cumin seeds and asafoetida.

          Add the onion, ginger, garlic and green chilies and sauté till light brown. 

          Add the steamed suran and salt to taste. Give it a nice mix. 

          Now add all the remaining dry spices. Sauté on a low flame for 2-3 minutes.

          When done, add lime juice and mix well. Garnish with coriander leaves.       

          Serve as a side dish with either jeera rice or chapatti / paratha.

      Steam the suran for 4-5 minutes or till it is fork tender. Keep aside.

        Heat oil in a pan & temper with cumin seeds & asafoetida.

 Add the onion, ginger, garlic & green chilies & sauté till light brown. 

           Add the steamed suran & salt to taste. Give it a nice mix. 

Now add all the remaining dry spices. Sauté on a low flame for 2-3 minutes.

                 When done, add lime juice and mix well.

                   Garnish with coriander leaves.

             Serve as a side dish with either jeera rice or chapatti / paratha.

Arbi Stir Fry (Colocasia Stir Fry)

 

            Arbi Stir Fry is a quick and a simple stir fry to go as a side dish along with your rice or chapattis. It is a dry version which is both spicy and tangy due to the presence of red chili powder and lime juice. The spice level can be adjusted according to your preference. This yummy stir fry is absolutely a hit with curd-rice or sambar rice. 

          

          It takes a matter of a few minutes to dish out this delicacy if the arbi is already boiled and refrigerated to save time. Please note - there is no onion, garlic or ginger, so it is a perfect dish to be had during fasting, though ginger can be included if preferred. So check out the step by step pictorial recipe to prepare this amazing dish.

• 12-15 arbi (colocasia)
• 2 tbsp. oil
• 1/4 tsp. salt or to taste
• 1/2 tsp. Kashmiri red chili powder
• 1 sprig curry leaves
• 2-3 green chilies
• 1 tsp. lime juice
• 1 tbsp. coriander leaves, chopped

            Pressure cook the arbi in required quantity of water along with 1 tsp. salt for 1 whistle. 

            When cool, drain them and peel off the skin. Then press each of them with a potato masher.

            Heat oil in a pan and sauté the arbi along with salt and Kashmiri red chili powder till light golden on both sides. Transfer to a serving dish.

            In the remaining oil, sauté the curry leaves and green chilies for a few seconds and add them to the fried arbi. 

            Then add the lime juice and garnish with chopped coriander leaves. 

            Serve as a side dish with either curd rice, sambar rice or dal-chawal. You can also enjoy as an appetizer with green chutney or tomato ketchup.

Pressure cook the arbi in required quantity of water along with 1 tsp. salt for 1 whistle. When cool, drain them & peel off the skin. Then press each of them with a potato masher.

Heat oil in a pan & sauté the arbi along with salt & Kashmiri red chili powder till light golden on both sides. Transfer to a serving dish.

In the remaining oil, sauté the curry leaves & green chilies for a few seconds. 

Add them to the fried arbi. Then add the lime juice and garnish with chopped coriander leaves. 

Serve as a side dish with either curd rice, sambar rice or dal-chawal. You can also enjoy as an appetizer with green chutney or tomato ketchup.

Raw Banana Stir Fry - Kerala style

 

          This is a very easy and a simple Kerala style stir fry recipe of raw Banana. It also goes by the name of Kaya Mezhukkupuratti. Enjoy it alongside curd rice, rasam rice or sambar rice. One can also pair it with Malabar parotta or plain chapatti. So check out the step by step pictorial recipe to prepare this traditional and a comforting dish,

           In this recipe, I have not used any onion, garlic, ginger or tomatoes. Yet it turned out so yummy. You may add so if you wish. So with very few ingredients, you can prepare this amazingly flavorful dish in no time. Coconut oil is used for an authentic touch and flavor.

• 2-3 raw bananas, boiled, peeled and chopped into small pieces
• 1 tsp. coconut oil
• 1 tsp. urad dal 
• 2 dry red chilies
• 1 tsp. coriander seeds
• 1 tsp. fennel seeds
• 1/2 cup fresh grated coconut

Tempering - 

• 1 tbsp. coconut oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1 dry red chili
• 1 sprig curry leaves
• 1 onion, chopped
• salt to taste

          Heat 1 tsp. oil in a pan. Sauté the urad dal, red chilies, coriander seeds and fennel seeds for a minute. 

         Then add the coconut and continue to fry till it turns golden in color. Set aside to cool. Then grind into a slightly coarse powder. Keep aside. 

          Tempering - Heat oil in a pan and temper with mustard seeds, cumin seeds and dry red chilies. After it stops spluttering, add the onion and curry leaves. Sauté till light brown. 

          Now add the boiled banana cubes and salt. Mix everything well and sauté for 2-3 minutes.

          Add the ground spice powder and give it a mix. Let the banana be nicely coated with all the masala. 

          Sauté for a minute and switch off the flame. Serve as a side dish or as a part of a Sadya Meal. 

                        Boiled Bananas.

                    Peeled and chopped into small cubes.

Heat 1 tsp. oil in a pan. Sauté the urad dal, red chilies, coriander seeds & fennel seeds for a minute. Then add coconut & continue to fry till it turns golden in color. Set aside to cool. Then grind into a slightly coarse powder. Keep aside. 

Heat oil in a pan & temper with mustard seeds, cumin seeds & dry red chilies.

After it stops spluttering, add the onion & curry leaves. Sauté till light brown. 

Add the boiled banana cubes & salt. Mix everything well & sauté for 2-3 minutes.

                 Add the ground spice powder & give it a mix. 

Let the banana be nicely coated with all the masala. Sauté for a minute & switch off the flame. 

                   Serve as a side dish or as a part of a Sadya Meal. 

French Beans & Moong Dal Stir Fry (French Beans with Split Green Gram)

  

          This is a simple homemade style french Beans stir fry cooked with split moong dal (green gram lentil). I added some sambar powder to give a South Indian flavor. It is best relished as a side dish with hot steamed rice, paratha or chapatti, curd rice, sambar rice or rasam rice. 

          French Beans and the split green gram lentil have a fair amount of fibre and protein. So it is a perfect side dish for the young and old alike. Made into a roll / Frankie, it can be a great lunch box meal too. So check out the step by step pictorial recipe to prepare this amazingly healthy stir fry dish.

• 400 gms. Beans, chopped
• 1/4 cup split moong dal, dry roasted
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 whole dry chili, broken
• 1 sprig curry leaves
• pinch of asafoetida (hing)
• 1 tsp. urad dal (split black gram)
• 1 tbsp. chana dal (Bengal gram)
• 1 onion, chopped
• 1 tsp. garlic, finely chopped
• 1 tsp. ginger, finely chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. sambar powder
• 1 tbsp. lime juice
• 1 tsp. coriander leaves, chopped

          Boil the chopped French beans and the roasted moong dal in enough water till they are soft. Drain and keep aside. 

          Heat oil in a pan and temper with the red chili and mustard seeds. Allow it to splutter.

          Add asafoetida, urad dal and Chana dal. Sauté till the dals changes color. Add the onion, ginger, curry leaves and garlic. Sauté till light brown. 

          Add the boiled French beans-moong dal, salt, turmeric powder and sambar powder. Sauté for 2-3 minutes on low flame. 

          When done, add lime juice and coriander leaves. Serve hot with steamed rice, curd rice, rasam rice, paratha, tandoori roti or chapatti. 

                        Heat oil & temper with red chili & mustard seeds. Allow it to splutter.

                   Add asafoetida, urad dal & Chana dal. Sauté till the dals changes color. 

                         Add the onion, ginger, curry leaves & garlic. Sauté till light brown. 

                       Add the boiled French beans-moong dal, salt, turmeric powder and 

                       sambar powder. Sauté for 2-3 minutes on low flame. 

           When done, add lime juice & coriander leaves.

                       Serve hot with steamed rice, curd rice, rasam rice, paratha, tandoori 

                       roti or chapatti. 

Raw Banana Bharta - South Indian style

 

             You must have had baingan bharta (mashed eggplant), a very popular Punjabi dish, numerous times. So how about trying out Raw Banana Bharta in a South Indian fusion style? I added some sambar powder to the end product. It is equally yummy and tastes awesome. 

             You can add some red chili flakes for extra spiciness. It goes very well with chapatti or any flat Indian bread. However, it can also be served as a side dish with dal-chawal, sambar/rasam rice or curd rice. So give it a try by checking out the step by step pictorial recipe to prepare it.

• 2-3 raw bananas, boiled whole
• 2 tbsp. oil
• 1 tsp. mustard seeds
• pinch of asafoetida
• 1 onion, chopped
• 1 tsp. garlic, chopped
• 1 tsp. ginger, chopped
• 2 green chilies, chopped
• 1 sprig curry leaves
• 1 tomato, chopped
• salt to taste
• 1 tsp. red chili powder
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander powder
• 2-3 tbsp. sambar powder
• 1 tsp. lime juice 
• 2-3 tbsp. coriander leaves, chopped

          Discard the skin from the boiled bananas and mash / grate it. Keep aside. Heat oil in a pan and temper with mustard seeds and asafoetida.  

          After it stops spluttering, add the onion, ginger, garlic, green chilies and curry leaves. Stir fry till light brown. 

          Now add the tomato, turmeric powder, red chili powder and coriander powder. Mix everything well and sauté on a medium flame till the tomatoes are mashed. Sprinkle some water if needed.

          When done, add the grated raw banana and salt. Give it a stir and continue to stir fry for a couple of minutes. 

          Now add the sambar powder, coriander leaves and lime juice. Give it a toss and switch off the flame. Keep it covered for 2-3 minutes. Serve as a side dish with either rice or chapattis.

                     Heat oil & temper with mustard seeds & asafoetida. Allow it to splutter.

                    Add onion, ginger, garlic, green chilies & curry leaves. Sauté till light brown. 

                     Add tomato, turmeric powder, red chili powder & coriander powder. Mix 

                     well & sauté till the tomatoes are mashed. Sprinkle some water if needed.

                     Add grated raw banana & salt. Give it a stir & stir fry for 4-5 minutes. 

                    Add sambar powder, coriander leaves & lime juice. Give it a toss & switch 

                    off the flame. Keep it covered for 2-3 minutes.

                                  Serve as a side dish with either rice or chapattis.