Kadai Veg is a colorful, spicy mix of vegetables stir-fried in a hot pan and loaded with flavor. This village recipe shows ...

Heat on low while you finish prepping the vegetables. Put the sliced potatoes and eggplant in a bowl of cold, salted water for 10-15 minutes. Drain and pat dry before frying.

Add the chard, potatoes and vegetable broth and bring to a boil. Reduce the heat to low, cover and cook until the potatoes are tender, about 15 minutes.

Spiced Spring Vegetables and Coconut Polenta 4 servings Here’s breakfast-for-dinner, South Indian style, with a riff on a traditional vegetable stir-fry called uppittu or upma.

Heat your slow cooker to high. 1 Heat the olive oil in a frying pan over high heat. Add the onion, garlic and ginger and stir-fry for 2-3 minutes, until aromatic. 2 Stir through the cumin and chilli ...

33 Indian Recipes From Maneet Chauhan, Madhur Jaffrey, ... South Indian dosas are fermented rice and lentil crêpes that are folded over spiced vegetable fillings and eaten for any meal of the day.

They seem to be everywhere I look these days. Every time I turn around, there’s another one of those gleaming, stainless steel gas grills. At my hardware store, of course, but they’re even in ...

Recipes. Indian-Spiced Khichdi. March 12, ... Technique tip: Sautéing the rice and lentil mixture in the spiced oil with the vegetables helps add a nice complexity to the dish.

Heat on low while you finish prepping the vegetables. Put the sliced potatoes and eggplant in a bowl of cold, salted water for 10-15 minutes. Drain and pat dry before frying.