Good vegetarian Zanderel should also give up meat. Also quite suitable for health. The vegetarian month is celebrated throughout October. Here are a few vegetarians that are easy to make, great to taste, and watery. The recipe was given by Sharmila Basuthakur, a cook and former editor of Sananda, a periodical published from West Bengal.
Ingredients: Potato 500 gms, Coconut Kora Adhi Mala, 1 teaspoon of chilli paste, salt to taste, little sugar, 1 teaspoon of hot spices, half teaspoon of cumin seeds, 2 bay leaves, 2 dried chillies, 1 tablespoon of ghee and oil.
Method: Cut the potatoes into dumo. Fry cumin, bay leaves, dried chillies in oil. Keep frying with potatoes. When it turns red, add chilli paste, coconut curry, salt and sugar. Sprinkle a little water. When it is dry, take it down with ghee and hot spices.
Ingredients: Cabbage 350 gms, Karaisunti 2 tablespoons, Kalijira for frying, 2 bay leaves, whole garam masala 2 tablespoons, flour 1 tablespoon, salt and sugar to taste, 2 green chillies, ghee and white oil.
Method: Cut and wash the cabbage and add water. Put ghee and oil in the pan. Peel a squash, grate it and squeeze the juice. Stir and add hot spices. Give the cabbage. Shake well and add karai shunti, salt and sugar. The fire will be on low flame. Cover. When the cabbage is soft, take it down with raw chilli and flour mixed with water. The vegetable will be white to look at.
Ingredients: Aromatic hot rice 500 g, small potato 100 g, karaisunti 50 g, tomato 2, cauliflower 1, salt and sugar to taste, oil 1 tsp, ghee 1 tbsp, whole hot spices a little and 3-4 raw chillies.
Method: Wash the rice. Chop the vegetables. Mix all the ingredients together and put it in the oven with adequate amount of water. Cover and cook over low heat. When the water is dry and the vegetables are boiled, take it down with ghee and hot spices.
Ingredients: 250 grams of arahar dal, 4-5 petals of chalta, 2-3 green chillies, 1 teaspoon of cumin, 1 teaspoon of mustard, 2 dried chillies, 1 bay leaf, 1 teaspoon of salt and sugar to taste, 1 teaspoon of oil and ghee 1 teaspoon.
Method: Wash the petals of chalata and squeeze a little. Boil the pulses with salt and green chillies. When the pulses are boiled, stir. Put it down after a while. Put oil in the pan. When the oil is hot, add ghee. Boil dried chillies, bay leaves, mustard seeds and cumin seeds. Pour hot pulses. Add sugar. Take it down to stay medium thick.
Well said brother