The Indian Vegan Kitchen (23 page)

GF

1. Remove the greens from the kohlrabi. Discard any yellow or tough leaves. Wash and finely chop the tender leaves and stems into ¼ -inch pieces. Place in a bowl. Peel the outer layer of kohlrabi. Remove the tough top and bottom (about ¼ inch) of kohlrabi and cut in half lengthwise. Place cut side down and slice into ¾ -inch slices. Add to the greens. Set aside.

2. Heat oil in a nonstick fry pan on medium-high heat. Add cumin seeds and cook for a few seconds, until golden brown. Add ginger, garlic, and green chiles, and stir for a few seconds. Stir in the tomato sauce.

3. Add the kohlrabi and greens. Add turmeric, salt, and cayenne pepper. Stir for 2 to 3 minutes, coating the kohlrabi with the sauce.

4. Stir in water. Cover with lid. Reduce heat and simmer for 15 to 18 minutes, until kohlrabi is tender.

5. Stir in the sugar and garam masala. Transfer to a serving platter.

GF, LF

1. Heat oil in a medium nonstick pan on medium-high heat. Add mustard seeds, cover with lid, and cook for a few seconds, until they stop popping. Add onion and fry 1 to 2 minutes until onions are transparent. Add ginger and stir.

2. Add cabbage, peas, carrot, and potatoes. Stir well. Sprinkle turmeric, salt, coriander, and cayenne pepper over mixture. Stir well. Add water. Cover and simmer for 7 to 8 minutes, until potatoes are tender.

3. Stir in lemon juice. Transfer to a serving container. Serve hot.

GF

1. Peel and slice onions into ¼ -by-2-inch-long slices. Set aside.

2. Heat oil in a medium nonstick fry pan on medium-high heat. Add cumin seeds. Fry for a few seconds until seeds are golden brown. Add onions and garlic and stir. Fry for 1 to 2 minutes until onions are transparent.

3. Sprinkle turmeric, salt, coriander, and cayenne pepper over mixture. Stir well. Add water. Bring to a boil. Cover with lid and reduce heat to medium-low. Simmer for 3 to 5 minutes.

4. Stir in garam masala, lemon juice, and cilantro. Transfer to a serving bowl and serve hot.

GF, LF

1. Heat oil in a nonstick fry pan on medium-high heat. Add cumin seeds and cook for a few seconds, until seeds are golden brown. Add carrots and turnips, and stir to coat with oil.

2. Sprinkle with the turmeric, salt, coriander, and cayenne pepper. Stir well. Add water. Cover with lid and reduce heat to medium-low. Simmer for 5 to 7 minutes, until carrots are tender.

3. Stir in sugar, garam masala, and lemon juice. Transfer to a serving bowl.

GF

1. Wash and dry okra on a towel. Cut ends off and slice into ½ -inch circles. Set aside. (If using frozen okra, thaw in microwave or at room temperature.)

2. In a medium skillet, heat oil on medium-high heat. Add cumin seeds and cook for a few seconds, until seeds turn golden brown. Add the onion and fry for 1 to 2 minutes until transparent.

3. Add okra and stir. Add turmeric, salt, coriander, and cayenne pepper. Stir in 2 tablespoons of water (do not add any water if using frozen okra). Reduce heat to medium. Cover with lid and cook for 10 minutes, stirring once or twice.

4. Stir in amchur and sugar. Transfer to a serving bowl.

GF

1. Wash and dry okra on a towel. Slit the okra from top to bottom about ¼ inch deep. Leave about ⅛ inch intact on both ends. Set aside.

2. In a small bowl, mix together salt, coriander, fennel seed powder, cayenne pepper, and amchur.

3. Fill 1 okra at a time with a little bit of the dry masala. Use your finger to slide the masala through the opening.

4. Heat oil in a fry pan on medium-high heat. Add the stuffed okra in a single layer. Stir slowly to cover with oil. Reduce heat to medium. Cover with lid and cook for about 5 minutes.

5. Open the lid, turn okra over, and cook, uncovered, for another 5 minutes, turning occasionally. Transfer to a serving bowl.

GF

Bitter melon, as the name implies, is bitter in taste. Indians either love or hate it. It has been in the news recently for its benefits in reducing blood glucose levels in people with type 2 diabetes, although more studies are needed to confirm the findings.

This is not an easy dish to prepare, but it is one of the best ways to serve bitter melons. Choose melons that are small and tender. The juices and the flesh can be intolerably bitter if not treated properly. Salt them to reduce the bitterness, as directed in the recipe.

1. Peel the top ridges of the bitter melon. Slit the bitter melon from top to bottom about ¼ inch deep, leaving about ¼ inch intact on both ends. Liberally sprinkle salt on top and inside the melon. Let sit for 2 hours to overnight. Rinse the bitter melons and lightly squeeze to remove excess water.

2. Heat 1 tablespoon oil on medium-high heat in a nonstick pan. Add the grated onion, stir and cook for 1 to 2 minutes until onions are transparent. Transfer to a small bowl.

3. Add the turmeric, salt, coriander, fennel seed powder, cayenne pepper, and lemon juice. Stir well. Cool to room temperature.