I have posted a few recipes for rich and creamy Indian dishes recently (See my posts on Malai Kofta, Palak Paneer and Creamy Dhal’s). These centre-piece dishes are really delicious and more-ish, but sometimes I am just looking for a simple, down-to-earth, home-style vegetable to accompany a dhal or one of those richer dishes.
The three recipes below are my favourite, go-to, vegetables when I want something with a little bit of spice that is also quick and easy to make. They all use brown mustard seeds and curry leaves as the main spices, which give a smoky but fresh taste to counteract any heavier dishes you want to serve them with. You can easily mix and match between the recipes, or substitute other vegetables such as zucchini, green beans, broad beans, or brussel sprouts into any of these dishes. (Note: I wish I could buy sprouts at a less than extortionate price in Jakarta! They go well in so many Indian dishes.)
My Favourite Indian Vegetables:
- Muttakos Kari (Cabbage with mustard and coconut)
- Pattani Varutadu (Carrots and Peas)
- Keerai Masial (Wilted Spinach)
| Muttakos Kari (Cabbage with Mustard and Coconut) |
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| Cooking Time: 15 mins |
| – 1 small white cabbage, cut into small pieces – 1 tsp brown mustard seeds – 5 shallots, chopped – 1/2 tsp turmeric – 10-20 fresh curry leaves – green chilli to suit, chopped – salt – 1/2 cup water – 1/4 tbsp unsweetened coconut flakes |
| 1. Fry the mustard seeds in oil. Cover the pan, as mustard seeds spit as they cook. 2. Add the shallots, turmeric, chilli and curry leaves, and lightly fry 3. Add the cabbage and salt, and saute the cabbage slightly 4. Stir in the water and cook until the cabbage is soft 5. Add the coconut just before you serve. |
| Pattani Varutadu (Carrots and Peas) |
|---|
| Cooking Time: 10 mins |
| – 1 cup carrots, chopped – 1 cup frozen peas – 1 tsp brown mustard seeds – 1/2 tsp turmeric – 1 tsp curry powder – 10-20 fresh curry leaves – green chilli to suit, chopped – salt – 1/2 cup water – 1/4 tbsp unsweetened coconut flakes |
| 1. Fry the mustard seeds in oil. Cover the pan, as mustard seeds spit as they cook. 2. Add the turmeric, chilli, curry powder and curry leaves, and lightly fry 3. Add the carrots and peas and fry the vegetables lightly 4. Stir in the water and salt to taste, then cook until the vegetables are soft |
| Keerai Masial (Wilted Spinach) |
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| Cooking Time: 5 mins |
| – 1kg spinach (or kale) – 1 tsp brown mustard seeds – 3 cloves garlic – green chilli to suit, chopped |
| 1. Fry the chilli and mustard seeds in oil. Cover the pan, as mustard seeds spit as they cook 2. Add the garlic and fry until golden 3. Add the spinach and cook until the spinach has wilted |
Letter from Jakarta. 