Your choice of mixed vegetables in season cut into bite sized chunks. Choice of Veggies: 1 Chayote squash 1 handful of fresh Green beans cut into bite sized pieces 2 Carrots cut into bite sized pieces 1C Peas 2-3 Tomatoes chopped 1/4 head of Cabbage red or green 1 Bell pepper 1 C Edamame or black eyed peas cooked 1 Potato, cubed 1 Sweet Potato, cubed
Optional: 1 Beetroot, 1 Onion, 4-6 cloves of garlic etc.
Add 1 C water and Set IP to Saute, as you prepare masala paste.
Masala paste: 1/3 – 1/2 C Roasted gram or dalia or roasted peanuts or any nuts or seeds of your choice like sun flower seeds, pumpkin seeds etc. Dry Grind to a powder. Then add 6-10 Green chilies 1 in. Organic Ginger 4-6 black pepper corns 1 clove 1 TBS Poppy seeds Stems of 1 Bunch organic Coriander leaves Grind to a fine paste. Then add 1/4 – 1/3 C coconut grated or pieces or dessicated coconut 1 full bunch coriander leaves Pulse to Grind to a coarse paste.
In Instant Pot: Add all veggies in layers with veggies with longest cooking time first.
Add masala paste. Set IP to Manual High Pr. For 2 mins. Quick Pressure Release (QPR) If all the veggies are not cooked, mix well and close lid and set it aside for 10 mins in retained heat.
Adjust salt and spices as desired. Play around with the ingredients for the masala paste, omit what you dont have and add any flavoring agents you like.
Serve with rotis, chapatis, pita, tortilla or with brown rice.
Enjoy. This dish is our family favorite and we make it every week. 😊
Ingredients • 2 C Yellow Corn Grits/Polenta (Bobs Red Mill brand) or Millet Rawa or Raagi Rawa • 1-2 TBS Cream of Wheat (Sooji Optional) • 1 TBS Chick pea flour or besan as thickening agent (optional) Or Handva Flour in place of Sooji + Besan • 2 TBS Flax Meal • 5 small or 2 large Grated Zucchini • 1 small Grated Bottle Gourd (Doodhi) • 1-2 Finely Chopped Onions (Optional)
Masala or Spice Mix:
• 1-2 tsp Dry Achar masala (Optional) or a Spicy blend of Cayenne Pepper, Crushed Red Pepper, Red Chili Powder
• 4-5 TBS Dry Methi Kasoori (optional) or 1 C fresh methi leaves
• 2 TBS Toasted Sesame Seeds
• 1/8 Tsp Turmeric
• 1 bunch finely chopped Fresh Coriander
• 1 TBS Grated Ginger
• 6-8 Finely Chopped Green chilies to taste
• Fresh Green Garlic shoots (optional)
• ~2 TBS Lemon juice to taste
• 1 Cup Plant based Yogurt (optional, use water instead)
• ~1/2 – 1C Water
• Salt to taste
• 2 ½ tsp Eno Fruit Salt
Preheat oven to 350F
Mix all above ingredients well except Eno Fruit Salt. Consistency should be similar to Adai batter (cake batter). Set aside for 2 hrs.
Add Eno Fruit Salt just before placing in the oven. Pour about 1 in. deep in a glass or ceramic pan.
Sprinkle Seasoning on top of batter: Dry Roast Curry leaves, sesame seeds, mustard seeds, and hing (asafoetida)
Bake for 50-60 mins or toothpick comes out clean
Broil on High for 1 min. to brown the top or 400F for 1-4 mins.
Should turn out Crispy at the bottom and crispy on top
Recipe courtsey Anjana! ENJOY with or without Coriander Chutney! Makes a great Snack! Great for school lunch box!
No oil, One Pot Method of making a side of veggies in the Instant Pot.
Layer in an Instant Pot in the order mentioned below:
1/4 C water, 1/2 a large Red onion cut into thin long strips, 2 Potatoes Cubed, 1 Big Italian Eggplant cubed
IP Setting: High Pr., STEAM & More for 0 min. QPR (Quick Pr Release).
Sprinkle masala – 2tsp Coriander Powder, 2tsp Cumin powder, 1 tsp Red chili powder or red pepper flakes, 1 tsp Amchur optional (powdered raw mango) available at the Indian Grocery Store), 1 tsp salt Stir gently to coat spices evenly. Transfer to a serving dish immediately to halt further cooking. Eggplant pieces should retain their shape but ensure that they are cooked. Enjoy with rotis, with rice and dal or by itself!
This flavorful Eggplant recipe makes a complete meal by iself or can be eaten with Indian Rotis or any other bread like whole grain pita, or whole grain tortillas or can be paired with any grains. The onions are caramalized beautifully and the potatoes and eggplant cooked to perfection! This method of Steam and More uses a quick pressure cooking technique introduced by Sri. Ramki of OPOS Cooking Method.