Sweet Potato and Greens


You Need:

  • Sweet Potatoes
  • Turmeric, Red Chilly Powder, Coriander Powder as per taste.
  • Any greens like Spinach, Amaranth or Malabar Spinach. Used Malabar Spinach also popularly called as Basella Alba.
  • Some cumin, fenugreek and coriander seeds.
  • Grated coconut and chilly flakes.

Chop the sweet potatoes into small pieces. Heat some oil. Fry the turmeric powder and red chilly powder in it for less than 10 seconds and immediately add the sweet potato. Mix till all the potato pieces get colored. Sprinkle about 2 teaspoons of coriander powder. Cover and cook on low heat for 5 mins. Open, mix, cover and cook for another 5 mins. Eat a piece to check if its done. Remove.

In the same, there will be some burnt spices at the base. Add in a little oil. Saute cumin, fenugreek and coriander seeds for a minute. Add the chopped green leaves in batches. This will allow you to easily de-glaze the pan and also not make a mess.

Cook uncovered on medium to high heat. When the greens are cooked, sprinkle grated coconut and red chilly flakes.

Enjoy a super healthy and very colorful bowl for a snack or as part of lunch or dinner.

Masala Orka (Bhendi)


This is a recipe that is very simple and does not need your constant attention.

You Need:

  • 250 grams of Okra, Heads and tails snipped and cut into small rings.
  • 2 Tomatoes, roughly chopped.
  • 1 onion, cut into 8 pieces.
  • 1/4 teaspoon turmeric.
  • 1/2 teaspoon red chilly powder.
  • 3 teaspoons of coriander powder.
  • Indian Sesame Oil (Gingelly or til oil) about 3 tablespoons.

This entire recipe will be cooked using low heat.

Start warming the sesame oil. Add in the onions and tomatoes. Sprinkle some salt. Then mix and leave them alone for about ten mins. When they have softened, add the coriander powder. red chilly powder and turmeric. Add in the Okra. Mix well and let it cook till the okra has softened to the level you like. Ideally 10-12 minutes is enough.

Do not cover the dish. Do not use high heat. Just them cook on a relaxed pace. Once in a while stir out the masala that has stuck to the base of the pan.

Serve with either roti’s or rice.

Beets and Greens (Water Amaranth)


You Need:

  • 2 Medium Beets, Grate them using the attachment that yields long strips.
  • Water Amaranth or Ponnaganti Kura, couple of bunches.
  • 5-6 Garlic cloves, sliced up.
  • Coriander Seeds about a teaspoon.
  • Cumin Seeds about a teaspoon.
  • Freshly ground pepper powder as per taste.
  • Two tablespoons of mustard oil.

This is a relatively simple recipe. We are using an oil, which already has a rich flavor in it. We complement that flavor by sauteing the cumin, coriander seeds and garlic in it. Use low to medium heat. We don’t want to burn anything. As it starts smelling real nice and the garlic is still white, add the leaves. Stir fry in the open vessel at medium to high heat, till the greens start becoming a bright shade of green. This is an indication that they are almost cooked. Beets don’t really need to be cooked. So we add them now and mix them in. When the contents have all become hot, sprinkle pepper powder and season with a little salt. Switch off the stove and continue mixing everything.

Serve with a dollop of curd. If you want it Vegan, then replace with any equivalent condiment of your choice.

This is an excellent low calorie but loaded with vitamins and minerals kind of meal.

Pumkin Pepper


You Need:

  • 200 Grams of pumpkin, sliced into long thin strips.
  • One red capsicum, sliced into long strips.
  • A few mint leaves.
  • Some toasted seeds.
  • Some regular seasoning mix.
  • Pepper powder as per your taste. A little more is always nice.
  • Olive Oil.

Rub olive oil all over the pumpkin and capsicum. Sprinkle some salt over it. Heat a large and thick pan. It is important that the pan is nice and thick. When it sizzling hot add the pumpkin and capsicum. Spread them out. Stir occasionally. After about 3-4 minutes sprinkle in the pepper, seasoning and seeds.

Just taste / eat a piece of pumpkin to know if its cooked. Switch off the stove and then mix in the mint leaves.

Enjoy a very healthy and yummy snack.

A Ten Rupee Hack


You need:

  • Any of those instant cup-a-soup (12 grams) packets from Knorr or Maggi.
  • A small head of cabbage, shredded.
  • 200 grams of button mushrooms, diced.
  • A capsicum, diced.
  • Olive oil
  • A teaspoon of garlic paste.

Heat olive oil, saute the garlic paste for less than 30 seconds. Add the mushrooms and capsicum. Cook on high till they are not releasing any moisture. Add the cabbage. Cook on high. Keep stirring occasionally. Saute till they are almost dry.

Take about 50 ml of hot water. Dissolve the soup powder. Leave it aside for about a min.

Mix the concentrated soup into the vegetables and switch off the heat. Keep mixing, allowing the latent heat to spread the soup all over the vegetables.

Enjoy a very yummy side dish for lunch or dinner.

Aloo with Barik Methi


Barik Methi is also called as Baby Fenugreek. The original Micro Greens that cost next to nothing.

You Need:

  • Couple of bunches of Barik Methi, washed and chopped up.
  • Some baby potatoes.
  • Two Green Chilies, chopped up.
  • One large onion, chopped up.
  • A little cumin.
  • Some turmeric powder.
  • Chopped up Garlic cloves.

Saute in mustard oil, the cumin, onion, garlic and chilies. When the raw edge is gone add the turmeric powder and season with salt. Add the methi and potatoes. Cook covered for about 10 minutes. When the potatoes are softened, the dish is ready. But its a good idea to increase the heat and dry it up.


Goes great with rotis or rice.

Moongre ki Subzi (Radish Pods)


I was very surprised to find a packet containing long thin beans like vegetable at my regular supermarket. It was labeled as Mugri. Googling did not help but I picked up the packet and hoped my Guruji (Aniruddh Banerjee) will help me out. He identified them over WhatsApp as Mugri / Mogri  / Moongre. These are radish seed pods. This particular variety is the ‘rat-tailed radish’ seed pods. They are pungent with a flavor like radish.

These long stems need something to hold on to when cooking. A popular recipe is to cook them with potatoes. But I had sweet potatoes and used them.

You Need:

  • About 200 grams of Moongre. Snip the ends and then roughly cut them up.
  • 300 grams of sweet potatoes, peeled and cut into rings.
  • Red Chilly Powder as per taste.
  • Cumin about a teaspoon.
  • Turmeric Powder about a quarter teaspoon.

Heat oil. Saute the cumin and add the chilly powder and turmeric. Mix and as soon as possible add the sweet potatoes. Delay may cause the chilly to burn. Mix well. Cook covered for about 5-6 mins on low heat. Open and mix in the moongre. Sprinkle some salt. Cook uncovered on low to medium heat till the sweet potatoes are fully cooked.

Serve with Rotis.