Veg Gravy

Bendakaya — Ladiesfinger gravy

1. The ladies finger has to be firm. Cut into 1 inch pieces.

2. Add oil to a kadai and add the ladies finger. Fry until cooked and remove from the kadai.

3. Add oil, jeera and allow to splutter. Add ginger garlic paste and fry until cooked. Add finely chopped onions and fry until cooked.

4. Add tomato puree and fry until oil separates. Now add salt, turmeric, chilli powder, coriander powder and garam masala. Add cashew paste and fry until all powders are cooked.

5. Add water and the fried ladies finger and cook until gravy thickens. Garnish with coriander.

Soya Chunks Gravy

1. Boil soya chunks in warm water until they are cooked.

2. Take them out and squeeze the excess water.

3. Cut the chunks in half and marinate with salt, chilli powder and pepper.

4. Heat oil in a pan, add onions, ginger garlic paste, green chillies, cashew and fry.

5. Once cooked, add tomatoes and cook until they turn soft.

6. Grind everything into a gravy.

7. Heat oil in a kadai and add the marinated soya chunks and stir fry until they turn a little brown.

8. Add the ground paste and fry for a few minutes.

9. Add lots of water and bring to boil on high flame. Add coriander and kasuri methi.

10. Add cream in the end.

Red lobia gravy

1. Soak the red lobia for 6 hours/overnight.

2. Add water and pressure cook for 3 whistles.

3. In a kadai, add ghee, 2 cinnamon sticks, some saunf, bay leaves and fry. Add little shahi jeera and fry.

4. Add slit green chillies and fry a little more.

5. Add finely chopped onions and ginger garlic paste until ghee separates.

6. Grind tomatoes and cashews into a paste. Add that to the fried onions and add salt, turmeric, Kashmiri chilli powder, coriander powder and fry well until ghee separates.

7. In the pressure cooker, mash some of the lobia. Add the whole contents of the pressure cooker to the kadai, mix well and add water. Adjust the spices and cook under medium low flame with a closed lid until the gravy thickens.

8. Add kasuri methi, coriander leaves and fresh cream and cook a little more. Remove and serve once the cream loses its raw taste.

Cabbage kofta

1. Add shredded cabbage, besan, cumin, chopped green chilli, shredded ginger, salt and make balls.

2. Deep fry in oil.

3. Grind tomatoes, green chillies, 10 cashew, ginger into a paste.

4. In a kadai, add oil, cumin, and hing. Add the ground paste and cook. After the paste thickens and is leaving oil, add 2 tsps of curd, salt, garam masala, cumin powder, coriander powder and cook a little more. After that also cooks, add water, and cook with covered lid, until the gravy thickens and tastes as it should. Add some kasuri methi on top.

5. Put the koftas in only before serving.