Sweet potato seasoned with olive oil, salt, garlic powder, red chili powder and pepper powder, and air-fried at 400F to crispy yet soft wedges.
Drumstick leaves stir-fry with moong beans is a healthy Indian side dish that can be eaten as a standalone meal too. The stir-fry is a quick preparation, but moong dal requires prepping – it has to be soaked overnight and cooked before using it in this recipe.
Drumstick leaves are very popular in South India and have a separate fanbase. The leaves are considered hot for the body and very nutritious. So mixing it with moong beans, which is considered cold for the body provides an excellent balance. But if you are not a moong fan, consider replacing it with cooked toor dal or split pigeon pea. Taste-wise, both combinations are great!
I hope you try this healthy vegan recipe. If you do so, let me know how you liked it in the comments. Enjoy!
Check out more recipes here: Stir-fry recipes
Drumstick leaves Stir-Fry with Moong
- Cooking pot for boiling moong beans
- Cooking pan with lid
- 150 g moong beans soaked overnight or for 8 hours and drained
- 3 cups drumstick leaves (1 cup measurement = 180g)
- 2 tbsp coconut oil or vegetable oil
- ½ tsp mustard seeds
- 2-3 dried red chilies split into halves
- 5-6 curry leaves
- a pinch of asafetida
- 1 small red onion chopped
- 1 clove garlic minced
- salt to taste
- 600 g water or enough to cook moong beans
- Into a cooking pot, add soaked and drained moong beans along with water and a pinch of salt. Cook this on medium heat until moong is tender yet firm. (Avoid over cooking it to the extent that it becomes mushy) Drain out water and keep cooked moong aside.Alternatively, you could use a pressure cooker to expedite cooking. But for that moong beans have to soaked only for 3-5 hours and they would be done in 2-3 whistles. Soaking them overnight and pressure cooking will make them mushy and that's not what we need for this recipe.
- Heat coconut oil in a cooking pan on medium heat. Add mustard seeds and allow them to pop. Then add curry leaves, dried red chili and asafetida.
- Add the minced garlic plus chopped onion and sauté them for a minute. Transfer the drumstick leaves into the cooking pan and stir-fry for 3-4 minutes until the leaves are tender and cooked.
- Now transfer cooked moong mean into the pan, add salt to taste and gently stir to mix well. (Feel free to add 2-3 tbsp of grated coconut at this point, if you like). Continue cooking for another minute or so and turn off heat.
- Serve it warm as a side-dish with rice-dal or enjoy it as is!
- If you need to know how to prep drumstick leaves, you will find many videos on YouTube. Linking some here – https://www.youtube.com/results?search_query=cleaning+drumstick+leaves
- Toor dal is a good replacement for moong beans. But it should be cooked rightly – lentils should be cooked yet firm not mushy.
- Garnish this healthy stir-fry with 2-3 tablespoons of grated coconut for enhanced flavor.
Spiced quinoa cooked with onion, tomato, ginger, peanuts, coconut and vegetables.
Broccoli, button mushrooms and sweet corn cooked in vegetable stock with light soy sauce, onion and garlic. Seasoned with salt and crushed back pepper.
Kashi halwa is a rich, delicious sweet made using ash gourd or winter melon. Traditionally made with sugar, this popular sweet dish is commonly prepared during special occasions such as festivals and weddings in Karnataka.
While making this sweet at home, I prefer using jaggery over sugar as a healthy alternative but you can choose to use either. The recipe is super simple and easy to make, requiring minimal ingredients. The only (slightly) tedious part of this recipe for me would be grating the winter melon. But with that ready, this sweet takes approximately 15 minutes to get done. I do make this on regular days, especially when I find fresh ash gourd at the grocery store, but mindfully limit the usage of ghee by half (calories lol). However, when prepared on special occasions, I go all out and enjoy!
check out other ash gourd recipes here: Majjige huli
Kashi Halwa using Winter Melon and Jaggery
- thick-bottomed cooking pan
- 200 g winter melon or ash gourd thinly grated
- 2 tbsp cashews
- 1 tbsp raisins used here are black raisins, you can use the same or golden raisins.
- 3 tbsp jaggery powder
- 1 green cardamom or a pinch of cardamom powder
- 4 tbsp ghee
- Cut winter melon or ash gourd into medium-sized pieces and remove their skin. Rinse and thinly grate them, then squeeze out as much water as possible from the pulp and keep it aside.
- Into a thick-bottomed pan, add the grated pulp and stir-fry on low-medium heat until all the water content has evaporated and the pulp is soft and 80% cooked. (This can take up to 5 minutes.)
- Add 2 tbsp of ghee into the pan, stir to mix it well, and continue sautéing until the pulp starts to melt and come together.
- Add cardamom powder(or break-opened cardamom pod) plus jaggery and stir to combine together. Continue to cook for another 2 minutes on low heat.
- Meanwhile, heat 2 tbsp of ghee in a small pan on low heat. Add cashews and raisins, fry them for 20 seconds, one after the other, until cashews are light brown and raisins are plump. Turn off heat and pour this over halwa and give it a good mix.
- Serve halwa warm. Enjoy!
- Pro tip: Grate winter melon as thinly as possible to expedite cooking.
- Used in this recipe is Udupi jaggery powder , you can use the same or whichever is easily available to you.
- Note that there is no food color used here. If you need some, add a few strands of saffron.
Simple delicata squash stir-fried in coconut oil along with spices.
We are officially in December, and it’s getting chillier by the day. During the winters, all that I would crave is warm and comforting yet delicious food. Moreover, if it’s healthy, then nothing like it!
This Indian mixed vegetable korma dish fits perfectly for this weather. It is an aromatic and delicious vegan curry made with mixed vegetables, coconut, and spices. It’s popular in South India and is one of the yummiest side dishes to eat with roti, dosa, and poori.
My favorite main dish to eat the korma with is dosa. I generally stock up the store-bought dosa batter in the refrigerator, which makes it easier for me. Otherwise, the curry tastes equally delicious with homemade poori, idly, and roti/naan too.
How to make vegetable korma?
The vegetables that I have used in this recipe are carrots, string beans, potatoes, green peas, and cauliflower. But you can include other vegetables such as zucchini, French beans, etc., too.
Coming to the preparation, there are two ways:
- Cook the vegetables and the masala separately but parallelly. Then mix them and simmer until everything comes together.
- Cook vegetables together with the masala until it all comes together.
Although the first method is faster, I always prefer the second method. It’s simpler, and when cooked together, the veggies would absorb more flavor of the masala. So here’s the recipe!
Indian Mixed Vegetable Korma
- Medium cooking pan with lid
- Mixer grinder
For the coconut paste
- 4 tbsp grated coconut frozen or fresh
- 1 tsp roasted gram(chana dal)
- 2-3 dried red chili (Byadagi) for color
- water as needed
For the korma
- 3 tbsp sunflower oil
- 3 cloves
- ½ inch cinnamon
- 2 bay leaves
- 1 tsp fennel seeds
- 2 green cardamom
- 2 green chilies finely chopped
- 1 medium red onion finely chopped
- 2 medium tomatoes finely chopped
- 2 tbsp ginger-garlic paste store-bought or homemade
- 100 gm chopped carrots
- 100 gm cauliflower florets
- 100 gm green peas frozen or fresh
- 1 medium potato skin-peeled and diced
- 100 gm chopped string beans or french beans
- ¼ tsp turmeric powder
- 2 tsp kashmiri red chili
- 1 tbsp coriander powder
- ¾ tsp garam masala
- salt to taste
- cilantro or coriander leaves
- water as needed
Making the coconut paste
- Add into a mixer jar: grated coconut, roasted gram, red chili and water, and grind them into a smooth paste and keep aside.4 tbsp grated coconut, 1 tsp roasted gram(chana dal), 2-3 dried red chili (Byadagi), water
Making vegetable korma
- Heat oil in a cooking pan on medium heat.3 tbsp sunflower oil
- Add whole spices into it, sauté until aromatic.3 cloves, ½ inch cinnamon, 1 tsp fennel seeds, 2 green cardamom, 2 bay leaves
- Add chopped green chilies & onions, and sauté until translucent.1 medium red onion, 2 green chilies
- Add the ginger-garlic paste, and sauté for a minute, until the raw smell goes away.2 tbsp ginger-garlic paste
- Add chopped tomatoes, sprinkle some salt over it and cook until tomatoes soft and mushy.2 medium tomatoes, salt to taste
- Add in all the vegetables and sauté them for 20 seconds.100 gm chopped carrots, 100 gm cauliflower florets, 1 medium potato, 100 gm chopped string beans, 100 gm green peas
- Pour about 100 ml of water. Then cover and cook, while stirring occasionally, until the veggies are 70% cooked.water
- Regulate the heat to low, add the powdered spices and gently combine.¼ tsp turmeric powder, 2 tsp kashmiri red chili, 1 tbsp coriander powder
- Add the freshly made coconut-roasted gram paste.
- Pour water to adjust the curry consistency. Gently mix, cover the lid and cook on low heat until the spices, coconut paste, and the veggies are well cooked( This may take up to 10 minutes.)water
- Taste for salt at this stage, and adjust if necessary.salt to taste
- Add the garam masala, combine and cook for a minute.¾ tsp garam masala
- Garnish with cilantro and serve vegetable korma warm with roti, poori or dosa. Enjoy!cilantro
- Add salt and spices according to your taste and preference.
- As far as the vegetables, I have used carrots, string beans, potatoes, green peas, and cauliflower in this recipe. But you can include other vegetables such as zucchini, French beans, etc., too.
- If you are not following a vegan diet, go ahead and add some whisked curd or yogurt just before adding the garam masala. It adds on a lot of flavor to the curry.
If you tried this recipe, tag your food recreation on my Instagram @swaadista and let me know how you liked it!
Happy cooking and happy eating <3
A simple yet delicious accompaniment to biryanis and pulao. This recipe is made with curd, mixed together with raw vegetables such as onion, cucumber, tomatoes, and cilantro.