It is most commonly found in Indian cooking that potato is added to a vegetable when making a dry side dish. We have Potatoes/Aloo added to dishes with Baingan/ Brinjal, Peas, Cauliflower, Cabbage, Spinach almost every imaginable vegetable! The following recipes do not have potatoes in them and are vegetable combinations that go well together. Do give them a try!
1. Cabbage and Capsicum Stir Fry
This is a very easy and tasty dish to make. Colorful and aromatic it is a great side dish which can be made in a jiffy!
Prep time: 10 minutes Cooking time: 5-7 minutes
In a pan add the oil and garlic and sauté for a minute. Next add the onions and stir. Now put in the cabbage and capsicum and sauté on medium flame for two minutes. Add sugar, salt, soya sauce, pepper and vinegar. Toss well and remove from flame after a minute. Serve hot.
PS. Roasted sesame seeds or crushed peanuts may be used for garnishing. Also red or white cabbage may be used for this recipe. If desired, both colors may be used as they contrast well with green or colored capsicums.
2. Eggplant and Tomato Bake
This comfort food that is an all time favorite may be served with or without pasta.
Prep time: 10 minutes Cooking time: 30 minutes
Pour some oil into frying pan and shallow fry the eggplant slices, two or three at a time. As they turn brown flip them over and fry both sides. Drain and set aside.
Combine the flour and milk and cook on medium flame to make a thick sauce. Add salt, pepper, herbs, beaten eggs and cheese. Stir well and cook for a minute.
In a greased, shallow baking tray, place the fried eggplant rounds. Pour the cheese sauce over it. Next layer with tomato slices. Pour the rest of the sauce over it. Sprinkle the bread crumbs at the top. Dot with a little butter or oil and bake it for 20-25 minutes or till the top browns. Serve hot.
PS. This may be served with pasta.
3. Peas and Zucchini Green Curry
An exceptionally delicious combination, this curry will give that added zing to your menu!
Prep time :10 minutes Cooking time:15-20 minutes
In a pan add oil and fry onions till they turn translucent. Next put in the peas and add water to it and cook. When half done, put in the zucchini and cook this also. Add the green Thai paste and continue cooking. Lastly add the coconut milk and as it comes to a boil, turn off the flame. Check for salt and chili. Finish off with a squeeze of lemon and serve this green curry with steaming hot rice.