Veggies Indian Style

Indian cooking takes a little getting used to, but once you are in the groove, it is quick and easy and can even be healthy if you don't pour on a ton of oil. This is the basic procedure for making any kind of vegetable Indian style. For longer cooking starchy veggies like potatoes or if you like all the healthy stuff cooked out of your veggies, you can boil them before cooking them like this. We prefer a stir fry texture to our veggies. 

Basic recipe:
2T oil
2 onions, chopped
2 cloves garlic, minced
1" ginger, minced
1 chili, finely chopped
1 t each: cumin seeds, salt, garam masala, coriander powder
1/2 t each: chili powder, turmeric
1-2 lbs vegetables

First, chop an onion or two.  You can also mince a clove or two of garlic and/or a bit of ginger root.

Put about 2T oil in large pan, heat it and add 1t cumin seeds.  When they dance, add the onions, garlic, and ginger.  You can also chop and add jalapenos or chilis at this stage.  Cook at medium-high or high heat until the onions begin to brown and then stir in all the powdered spices and cook a minute.  If it sticks to the pan you can add more oil or a little bit of water.

While your onions and spices are cooking, wash and cut whatever vegetables you want to cook.  The day I took these pictures I was cooking those giant green pod thingys, one of our favorites.  The beans inside are PINK and PURPLE (and if you know the English name for these, please do tell me!!!).  Toss them in the pan with the onions, stirring well.  Add a little water, cover, turn down the heat, and cook until they are done, stirring often. 

When they are cooked, serve with rice or flatbread and ENJOY!!!  I often squeeze a lemon over the finished veggies for a little tang and that is yummy.  If your family doesn't like one of the spices I have in the basic recipe, just leave it out.  If you don't like spicy food, leave out all the chilis and chili powder and you'll have flavorful but not hot veggies.