Egg plant - Baby corn - Broccoli Curry.

Ingredients:

Egg plant / Aubergine (diced in big bites) - 2 cups
Baby corn  - 1 cup
Broccoli - 1 cup
Onion (finely chopped) - 1 cup
Diced tomatos - 1/2 can ( or freshly chopped 1 cup)
Ginger (chopped) - 1 tbsp
Garlic (chopped) - 3 tbsp
Green chillies - 2 or as per tolerance
Cumin powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1 tsp
Oil - 5 tbsp
Cumin seeds - 1 tbsp
Salt - as per taste
Coriander leaves - for garnishing
Almods - for garnishing

Procedure:

1. In a frying pan add 2 tbsp oil and fry baby corn and broccoli first for 5 min. Don't let them burn and keep stirring in between and keep them aside. Now fry egg plant for 3 to 4 min till they become just tender. Take them out in a separate bowl.
2. Roughly grind ginger, garlic and green chillies and keep aside.
3. In the frying pan add 3 tbsp oil and add cumin seeds, once they splutter add the spice paste prepared ( in step 2) and fry for couple of minutes.
4. Add finely chopped onions and fry till they become translucent (for about 5 min or so) and then add chopped tomatoes, salt, turmeric powder , cumin powder and coriander powder.
5. Fry the spice mix for till tomato become soft and oil oozes out in the sides of the pan. ( this may take about 10 min or so in slow to medium heat).
6. Now add fried vegetables ( prepared in step 1) and mix well. Mix it again and let the curry simmer for  about 5 to 8 min.
7. Turn the stove off and serve it hot with rice or roti. Don't forget to garnish with coriander leaves and almonds.

Capsicum - Broccoli - Zucchini Curry

Ingredients:

Red and Yellow capsicum (diced ) - 2 cups
Broccoli - 1 cup
Zucchini - 1 cup
Onion (finely chopped) - 1 cup
Diced tomatos - 1/2 can ( or freshly chopped 1 cup)
Ginger (chopped) - 1 tbsp
Garlic (chopped) - 3 tbsp
Green chillies - 2 or as per tolerance
Cumin powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1 tsp
Oil - 5 tbsp
Cumin seeds - 1 tbsp
Salt - as per taste
Cream - 1/2 cup
Water - 1/2 cup
Coriander leaves - for garnishing
Almods - for garnishing

Procedure:

1. In a frying pan add 2 tbsp oil and fry capsicums, broccoli and zucchini for 7 min. Don't let them burn and keep stirring in between. They must be just tender enough. Take them out in a separate bowl.
2. Roughly grind ginger, garlic and green chillies and keep aside.
3. In the frying pan add 3 tbsp oil and add cumin seeds, once they splutter add the spice paste prepared ( in step 2) and fry for couple of minutes.
4. Add finely chopped onions and fry till they become translucent (for about 5 min or so) and then add chopped tomatoes, salt, turmeric powder , cumin powder and coriander powder.
5. Fry the spice mix for till tomato become soft and oil oozes out in the sides of the pan. ( this may take about 10 min or so in slow to medium heat).
6. Now add fried vegetables ( prepared in step 1) and mix well. Now add water and cream. Mix it again and let the curry simmer for  about 5 to 8 min.
7. Turn the stove off and serve it hot with rice or roti. Don't forget to garnish with coriander leaves and almonds.

Cauliflower - Broccoli Fry

Ingredients:

Cauliflower florets - 2 cups

Broccoli florets - 1 cup

Cumin seeds - 1 and 1/2 tbsp

Oil - 3 tbsp

Salt - as per taste

Red chilli powder - 1 and 1/2 tsp ( or as per taste)

Turmeric powder - 1/2 tsp

Cilantro - for garnishing

Procedure:

1. First steam the cauliflower and broccoli till they are become little translucent.

2. In a pan or wok add the oil. Once it is hot add cauliflower first. Fry for about 7 or 8 minutes.

3. Now add broccoli and continue to fry for about another 10 min.

4. Add the cumin seeds and mix well.

5. Finally add salt, red chilli powder and turmeric powder. Mix well and switch off the stove.

6. Garnish with Cilantro and serve hot with rice. 

Tips: To serve it with Roti or Chapathi add 1 tbsp of garam masala and 1 tbsp of coriander powder to the curry.