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Vegetable curry in color and taste compliment any meal. This is a simple recipe but delicious and filled with flavors. Good way to incorporate a variety of vegetables in your meal.

Recipe will serve 4

Ingredients

Approx. 4 cups of mix vegetables

about 2 cups cauliflower cut into florets

1 cup green peas

1 carrot diced in about 1/2 inch pieces (gajar)

1/2 cup sliced mushrooms, 1 zucchini small cut into bite size pieces with skin

6 tomatoes medium size

1/2 inch ginger

1 green chili

2 tablespoons oil

1/2 teaspoon cumin seeds (jeera)

1/8 teaspoon asafetida (hing)

1/4 teaspoon turmeric (haldi)

1/4 teaspoon red pepper optional

1 tablespoon coriander powder (dhania)

1 teaspoon salt adjust to taste

1 teaspoon sugar adjust to taste

1 tablespoon corn starch

1/2 teaspoon garam masala, spice mix available in Indian grocery store

Approx. 2 tablespoons chopped cilantro (hara dhania)

Method

Mix the cornstarch with ¼ cup of water and set aside.

Blend 5 sliced tomatoes, green chilies and ginger to make a puree. If you prefer mild take the seeds out of green chili before blending.

Slice 1 tomato length wise into 8-10 pieces and set aside.

Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.

Add the cumin seeds, and asafetida, as seeds crack add tomato puree, coriander, turmeric, sugar and salt. Cover the pot and cook for about 5 minutes.

Add all the vegetables and ¼ cup of water. Cover the pan and let it cook for about 10 minutes over medium heat stir few times in between. Vegetables should be tender not mushy.

Add cornstarch mixture and let it cook for 2 more minutes. Cornstarch is added to thicken the gravy. If gravy is too thick add some hot water as needed.

Turn off the heat add tomato slices, garam masala and cilantro, stir and cover the pan for few minutes before serving.

Pakoras are an all-time favorite snack in India. They are perfect for a rainy day, and delicious paired with a cup of hot spicy Indian chai.

Pakoras are made with a variety of vegetables dipped in a spicy besan (gram flour) batter and deep-fried.

Makes about 30

This recipe uses potatoes, cauliflower and zucchini.

Vegetable Pakoras Recipe by ManjulaIngredients:

1 small potato, sliced thin

8 thin slices of cauliflower

1/2 small zucchini, sliced thin

1 cup besan (gram flour) (available in Indian grocery stores)

3 tablespoons rice flour (optional)

1 tablespoon of coriander coarsely ground (dhania)

1 teaspoon cumin seeds (jeera)

2 green chilies chopped

2 tablespoons cilantro chopped (hara dhania)

1 teaspoon salt adjust to taste

3/4 cup of water (Use water as needed)

Oil to fry

Method

Mix all the dry ingredients together: besan, rice flour, coriander powder, cumin seeds, and salt. Tip: rice flour adds to the crispness.

Add the water slowly to make a smooth batter (batter should be consistency of pancake batter or dosa batter).

Add the green chilies and cilantro. Mix well.

Heat at least one inch of oil in a frying pan over medium high heat. To test, put one drop of batter in the oil. The batter should form a small ball on the surface of the pan, but not change color right away.

Dip the vegetable slices into the batter one at a time, making sure each slice is completely covered by the batter. Then drop the slices slowly into oil in the frying pan.

Fry the pakoras in small batches, three to four minutes per batch. Fry the pakoras, turning occasionally, until both sides are golden brown.

Repeat this process for the remaining batches.

The crispy, delicious pakoras are now ready to serve.

Tips

If the oil is too hot the pakoras will not be crisp; if the oil is not hot enough, the pakoras will be greasy.

Variations

You can use almost any vegetable when making these pakoras, such as eggplant, onion, cabbage, bell pepper, and different kinds of chilies! Feel free to experiment!

Serving Suggestions

The vegetable pakoras are best dipped in a cilantro chutney, tamarind chutney, or sprinkled with chat masala.

Pakoras taste best when they are served hot.

You can make the pakoras one day in advance. Do not refrigerate. When ready to eat, place on a cookie sheet and heat in a 300°F oven.

Leftover pakoras make good sandwiches.