Tag Archives: Vegetable

Beetroot vegetable (sabzi)

Hiiiii everyone. Amazing feeling to post something after a long time. WOW, it’s been so long I have posted anything. Such a long time. I have lost the count of it. But’s it’s good to be back. For sure. How are you all, hope you fine and enjoying cooking and blogging. Love to all and miss blogging so much.

Beetroot, I haven’t really thought about it a a veggie until recently. I always loved it as a salad or raita or even just as it is, ofcourse boiled ;). Some days I was so bored cooking the same style vegetables and wanted to cook something different. Being a holiday I had time to try out something different. This red yummy dish was one of the recipes I tried that day. I always knew such was prepared regularly in the south of India and decided to give a try. Tadaaa so here it is.



Beetroot – 4 medium sized
Urad daal – 1/2 tea spoon
Jeera or cumin seeds – 1 tea spoon
Oil – 1/2 tea spoonn
Curry leaves – 5/6
Green chillies – 3 finely chopped
Garam masala – 1/2 tea spoon
Freshly grated coconut – 2.3 table spoon
Salt to taste
Coriander for garnishing


  • Cook the beetroot in pressure cooker until soft. Keep it to cool.
  • Peel away the skin and cut the beetroot into small cubes.
  • Heat oi in a pan, add cumin seeds, urad daal, curry leaves and chilies.
  • Saute for 1 – 2 minutes.
  • Add beetroot, salt, garam masala and mix well.
  • Cover and cook for around 5 minutes on low flame.
  • Garnish with freshly grated coconut and coriander.
  • Serve hot with chappatis


This requires very less oil, so excellent in health terms.
Increase or decrease the amount of chilies per your taste.
It’s okay if you do not find urad daal.

Capsicum Potato Fry

Fried veggies always make my mouth water and this one is not an exception. I am not so friendly with capsicum, but this recipe and its presence in sandwich, pizza makes it a good friend of mine ;).

This is another quickie from me. I add a little chick pea flour because it adds some taste to the veggie (completely personal)!! Hope you enjoy this one.

Ingredients –

Green Capsicum – 4 medium sized
Potatoes – 3 medium sized
Chick pea flour (besan) – 4 tablespoons
Oil – 2 tablespoons
Mustard seeds – ½ teaspoon
Cumin seeds – ½ teaspoon
Turmeric – ½ teaspoon
Asafoetida – ½ teaspoon
Red chili powder – 1 ½ teaspoon
Sugar – ½ teaspoon
Salt – to taste

Procedure –

  • Wash, deseed and finely chop the capsicum.
  • Peel, wash and thinly slice the potatoes.
  • In a pan heat the oil and add the mustard and cumin seeds. Once they crackle add the turmeric powder and asafoetida.
  • Add the capsicum and potato and sauté well. Cook it for 4-5 minutes on low flame with lid on.
  • Remove the lid and add the salt, sugar and red chili powder and give it nice stir.
  • Sprinkle the chick pea flour and sauté well.
  • Cook again for 3-4 minutes with lid on low flame.
  • Serve hot with rotis.

Tips –

You may exclude the sugar.

Batatyachya Kachrya (Fried Potatoes)

Batatchya kaachrya

Batatyachya Kachrya is one of the very authentic marathi recipes and is mainly prepared as a vegetable for meals.

This is one of my all time favorite, very easy to prepare. Hope you enjoy it too.

Serves – 2

Ingredients –

Potatoes – 3 medium sized
Onion (sliced) – 1 medium sized
Oil – 4 tbspns
Sugar – ½ tspn
Mustard seeds – ½ tspn
Turmeric Powder (Haldi) – ½ tspn
Asafoetida – ½ tspn
Red chili powder – 1tspn
Salt – to taste

Procedure –

  • Peel and wash potatoes. Cut them into 2 vertical halves and thinly slice them.
    Batatchya kaachrya1
  • In a kadhai (wok or pan) heat oil. Add the mustard seeds and let them crackle.
  • Add the turmeric powder, asafoetida and the sliced onion and sauté for 2-3 minutes.
  • Add the sliced potatoes and cook with lid on for 3-4 minutes on medium flame.
  • To this mixture add salt, sugar and red chili powder and mix well.
  • Cook for another 2 minutes with lid on medium flame.
  • Serve hot.

Tips –

Common tips used in Indian kitchens to find out whether the potato is cooked or not, try poking the slice with a spatula or a spoon and it should easily cut into 2 pieces.
Use potatoes immediately after slicing since they tend to blacken if kept for a long time.
You can also cut potatoes in shape of French fries to give it an innovative look.
This veggie tastes yummy with bread too.
If any leftovers (an unlikely situation) sandwich it between 2 bread slices and grill it a little. Another yummy snack.