The Indian Vegan Kitchen (21 page)

3. Heat oil in a nonstick skillet over medium-high heat. Add cumin seeds and cook for a few seconds until golden brown. Add onion and fry 2 to 3 minutes until golden brown. Add tomatoes and green chiles. Cover and cook for 2 to 3 minutes. Mash the tomatoes with the back of a spoon or a potato masher, making a sauce-like consistency. Stir in coriander, fennel seed powder, and salt.

4. Stirring in a folding motion, add the mashed eggplant. Reduce heat and cook for 5 to 7 minutes, stirring occasionally, until the eggplant becomes shiny as the oil rises to the top. Transfer to a serving container and serve hot with flatbread and dal.

NOTE:
If desired, especially in summer (eggplant season), grill or bake several eggplants at a time, remove the skin, and make pulp. Divide the eggplant into 1-cup portions and freeze up to 6 months. Thaw and follow steps 2 to 4.

GF, LF

Potato curry goes with anything. It is a favorite of children and adults alike. The curry or the sauce can be runny or fairly thick, depending on what you are in the mood for or what else you’re serving. I use canned tomato sauce for convenience. Serve with
Puri
(page 166) and turn any meal into a festive one.

1. Peel and wash potatoes. Cut into 1-inch pieces. Set aside.

2. Lightly crush whole coriander seeds and fennel seeds with a mortar and pestle or with a rolling pin. In a small bowl, place crushed seeds, asafetida, cumin seeds, fenugreek seeds, and whole red chiles. Set aside.

3. Heat oil in a heavy saucepan over medium heat. Add spice mixture and cook for a few seconds until the cumin seeds are golden brown.

4. Add the potatoes and tomato sauce. Stir. Add turmeric, coriander, and cayenne pepper. Stir to coat potatoes with the spices.

5. Add salt and water. Bring to a boil. Reduce heat to a low boil, cover with a lid, and simmer for 20 to 25 minutes. The potatoes should be tender, slightly falling apart. The curry sauce should be thick and coating the potatoes like a stew.

6. Stir in amchur and garam masala. Transfer to a serving dish and garnish with cilantro.

GF

1. Peel and dice potatoes into ¼ -inch pieces. Set aside.

2. Heat oil in a nonstick fry pan on medium high heat. Add the mustard seeds and cook for a few seconds, until mustard seeds stop popping (use a lid to prevent seeds from popping out). Add curry leaves and chana dal, and cook for a few seconds. Add the potatoes, turmeric, coriander, cayenne pepper, and salt. Stir using a lifting motion. Stir in water. Bring to a boil. Reduce heat, cover with lid, and cook for about 5 minutes.

3. Squeeze in lemon juice and stir. Any remaining water will be absorbed as the potatoes cool.

GF

1. Peel and cube boiled potatoes into ¾ -inch pieces. Set aside.

2. Heat oil in a nonstick skillet over medium-high heat. Add cumin seeds. Fry for a few seconds until roasted.

3. Add ginger and stir for a few seconds. Add potatoes. Sprinkle with turmeric, cayenne pepper, coriander, salt, garam masala, and amchur. Using a wide spatula, stir in a lifting and turning motion to coat potatoes with the spices. Avoid breaking the potatoes.

4. Stir-fry for 3 to 5 minutes until the potatoes are lightly roasted. Transfer to a serving dish.

GF, LF

1. In a bowl, mix together zucchini, onion, peppers, and carrots.

2. Add oil, vinegar, cumin, chili flakes, and black pepper. Toss well to coat the vegetables. Marinate for 10 to 30 minutes (the longer you marinate, the stronger the flavor will be). Just before grilling, stir in the salt.

3. Preheat the grill. Spread the grill with thick aluminum foil. Spread the vegetables in a single layer. Grill until the vegetables are light brown on both sides, turning frequently, about 5 minutes. Transfer to a serving platter. Serve hot.

NOTE:
If desired, bake the vegetables in a 400ºF preheated oven. Follow steps 1 and 2 as above. Place the vegetables in an oven-safe tray in a single layer and bake for about 10 minutes until vegetables are just tender. Move the tray to the top shelf and broil for 2 to 3 minutes, until the vegetables are slightly charred.

GF, LF

1. Move the grill rack close to the coal. Light the grill and preheat until the coal is bright red. If using a gas grill, preheat the grill on high.

2. Remove the corn husks and the threads. Leave about 1 inch of the stem on the corn. Set aside.

3. Mix together salt, black pepper, and cayenne pepper on a plate, and set aside. Cut the lime in half. Set aside.

4. Grill corn on the cob, turning occasionally until the corn kernels are golden brown to lightly charred on all sides.

5. Dip the lime half in salt mixture and lightly squeeze over the corn. Based on individual preference, squeeze the lime with salt masala to taste. Enjoy on the
bhutta
. (Some of the salt mixture will be left over.)

GF

This quick-and-easy creamy, coconut-flavored curry is a crowd pleaser. Canned coconut milk makes it simple to prepare. I like to serve this over plain jasmine or basmati rice.