Brined Gooseberry /Amla

I have shared another method of brining Gooseberry in here too. Those gooseberries cannot be used to make pickle as they are stored in a mixture of salty water. This method uses only salt, hence once the Amla has matured one can also make an instant pickle with it.

Ingredients :

1/2 kg Amla

150 gms salt


Wash the Amla and dry it thoroughly. Tip them into a bottle and add the salt. Keep shaking the bottle a couple of times everyday till the salt gets dissolved and the Amlas release their juice. Allow to mature for a fortnight. Pickles, chutney and kadhi can be made once they are mature.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

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Aluvadi Recipe

As I have mentioned earlier the only difference between Patra and Aluvadi is that Aluvadi which is a Maharashtrian preparation is shallow fried after it is steamed and then seasoned. My heartfelt thanks to my friend Bharati Lahiri for sharing the recipe. I had posted the recipe for Patra a few days ago. Sharing the link here to the same .

Patra/Colocassia roll sliced and tempered Recipe

After the Patra or Aluvadi is sliced, arrange them on a tava/skillet and drizzle with a little oil. Gently roast them on both sides till golden brown and crisp. Season with mustard seeds and sesame. Garnish with grated coconut and finely chopped coriander leaves.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Sev Tamatar Subzi recipe

One of the most popular and easy to prepare subzi is the Sev Tamatar Subzi. I usually make it when I have run out of vegetables. Sweet, spicy, tangy all rolled into one.

Ingredients :

3 large tomatoes

1 large onion

2 inch piece ginger

7 cloves of garlic

1 heaped tsp chilly powder

1/4 tsp Turmeric powder

1 tbsp Coriander powder

1 tsp Cumin powder

2 tsps grated jaggery


2 tbsps oil

1/2 tsp mustard

1/2 tsp Cumin seeds

Sev and coriander leaves to garnish.


Chop the tomatoes fine. Keep aside. Chop the onion and grated the ginger and garlic. Heat oil in a pan and drop in the mustard. After it splutters add the cumin seeds. Follow it with onion and the grated ginger and garlic. Add salt and roast till the onions tturn translucent. Drop in the tomatoes and roast till mushy. Add the coriander and cumin powder, jaggery, chilly and turmeric powders. Mix thoroughly and add half a glass of water. Bring to a boil and simmer for a couple of minutes. Serve hot garnished with Sev and coriander leaves.

Note: add the sev only when you are ready to serve the subzi as the sev tends to absorb all the moisture.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Patra/Colocassia roll sliced and tempered Recipe

Patra is the Gujarati version of the Pathrado made by the Konkani community or tha Aluvadi of the Maharashtrians. It can be eaten steamed without any tempering or can be pan fried. Here I have steamed and tempered the Patra rather than shallow frying it.

Ingredients :

10 Colocassia leaves

2 inch piece of ginger

5 green chillies

1 tbsp Coriander powder

1 tsp Cumin powder

1/4 tsp Garam masala

1/4 tsp Turmeric powder

1 tsp red chilly powder

2 tsps rice flour

1 heaped tsp tamarind paste

3 heaped tbsp grated jaggery

1/4 tsp Asafoetida

2 tsps oil

150 gms or 1 level cup Besan /Chickpea flour


A huge pinch of Ajwain/Thyme

2 tsps oil

1 tsp mustard

1 tbsp sesame seeds

7-8 curry leaves

Finely chopped coriander leaves

2 tbsps grated coconut


Devein the Colocassia leaves and wash them thoroughly. Wipe dry. Keep aside. Tip in the Besan, rice flour, garam masala, turmeric, chilly, coriander and cumin powders. Add salt, tamarind paste and jaggery. Make a paste of the ginger and green chillies and drop it in along with ajwain, oil and asafoetida. Add in water a little at a time to make a free flowing paste. It should be neither too thick nor thin. Whisk it well and keep aside. Place one large Colocassia leaf matt surface upwards and apply the Besan paste evenly over it. Place a second leaf over it and continue with the procedure till five leaves are placed one on top of another. Fold the leaves into the shape of an envelope and tightly roll them into a log. Finish the second log too. Place them in a steamer and steam the logs for half an hour. A knife inserted should come out clean. Allow to cool. Slice them neither too thick nor thin as shown in the picture. Heat oil in a pan. Drop in the mustard. After it splutters add the sesame seeds and curry leaves. Drop the seasoning over the sliced Patra and toss well. Garnish with finely chopped coriander leaves and grated coconut.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Shortcut Undiyu recipe

I was craving for some Undiyu, but not being the season for vegetables like Surti Papdi, fresh turmeric roots, garlic and Kand decided to make a cheat one. It has turned out equally tasty. Added the Methi leaves directly into the seasoning instead of making Muthias. It is truly a short cut recipe and tastes equally good.

Ingredients :

200 gms flat beans/Val

300 gms Sweet potato

1 raw banana

100 gms or one large bowl of shelled peas

1 small bunch of Methi/Fenugreek leaves

1 medium sized bunch of Coriander leaves

1/4 of a large coconut grated

15 green chillies

2 inch piece of ginger

9 cloves of garlic

3 tbsps Coriander powder

1 tbsp Jeera/Cumin powder

1/2 tsp Chilly powder

1/4 tsp Haldi/Turmeric powder

2 tbsps sugar


Juice of half a lemon

5 tbsps oil

1 tbsp Sesame/Til

1/2 tsp Ajwain/Thyme

2 tbsps Besan/Chickpea flour

250 ml/one glass of boiling water.


String the Val and shell the seeds if any. Keep aside. Deskin sweet potato and chop into slightly larger than bite sized pieces. Peel the raw banana and chop into similar sized pieces as that of the sweet potato. Wash all the vegetables again along with the peas. Drain the water and tip them into a bowl. Grind the green chillies, ginger and garlic to a coarse paste. Drop them into the mixed vegetables. Add grated coconut, finely chopped coriander leaves, salt, sugar, Turmeric, Chilly, Coriander and Cumin powders, lemon juice and mix well. Keep aside. Wash and finely chop the Methi leaves. Keep aside. Heat oil in a pressure cooker. Drop in the sesame seeds and Ajwain. Allow to splutter. Add the chopped methi leaves. Roast on a gentle flame for two minutes. Drop in the Besan and roast for a couple of minutes. Add the vegetables and mix thoroughly. Pour in a glass of boiling water. Close the lid and cook till one whistle. Switch off and allow the pressure cooker to cool. Serve hot with Roti or Poori.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Eggplant/Brinjal/Aubergine and Potato Subzi Recipe

This Subzi is a simple yet delicious preparation which goes well with Rice or Roti. I have even used it as a filler in between two slices of bread. There are hardly any masalas used, yet it is the combination of vegetables that makes it a must try!

Ingredients :

1 large Eggplant chopped into bite sized pieces

2 potatoes sliced and quartered

1 large tomato chopped fine

3 tbsps oil

1 tsp mustard

1 tsp Jeera /Cumin seeds

1/2 tsp powdered Hing/Asafoetida

1 tbsp Kashmiri Chilly powder

A large pinch of Haldi/Turmeric powder

1 tsp Jeera /Cumin powder


2 tbsps finely chopped Coriander leaves


Heat oil in a pan. Add the mustard. After it splutters drop in the jeera. Allow it to crackle. Add the Hing. Toss. Tip in the potatoes, salt, Haldi, Jeera and chilly powders. Mix thoroughly, cover and cook over a low flame till half done. Drop in the Eggplant and tomatoes. Add half a glass of water, cover and cook till done. Garnish with coriander leaves and serve hot.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Raw Mangoes in Brine Recipe

Raw mangoes, Amla and Lemons are brined when in season and used during the Monsoon season in India, specially so by the Konkani community . One can make a chutney, gozzu or use it even in a subzi.

Ingredients :

6 Raw mangoes/Kairi

12 tbsps Salt

1 litre of water/ 4 glasses


Add the salt to the litre of water mentioned above and boil it till it is reduced to 750 ml/3 glasses. Allow to cool thoroughly. Pour it into a ceramic jar or a glass bottle. Drop in the Raw mangoes and cap it tightly. Allow to mature for atleast a couple months before use.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Cabbage, Potato and Onion subzi Recipe

This Cabbage, Potato and Onion Subzi is a family favourite. Tastes absolutely divine served with Rotis or Chapatis just off the flame. This is a preparation that I learnt from my friend Meena Damania and fond memories of preparing it in the early days of my marriage are associated with it.

Ingredients :

400 gms cabbage chopped
2 large potatoes sliced
2 large onions sliced
2 large tomatoes chopped
2 tbsps coriander powder
1 tsp jeera powder
2 tsps chilly powder
A pinch of turmeric
1 tsp sugar
Coriander leaves

For the seasoning
2 tbsps ghee/ clarified butter
2 tbsps refined oil
1 tbsp jeera/ cumin seeds


Heat the ghee and oil mixture in a pan . Add the jeera. After it splutters add the sliced onions and potatoes together and roast with a little salt till transparent. Add the coriander, jeera, chilly and haldi powder. Toss well. Add the cabbage and a small glass of water and allow to cook. When cabbage is half done add the chopped tomatoes and sugar and cook till done. Garnish with coriander leaves.

Note: addition of ghee in the seasoning adds to the taste so please don’t skip it.

Diwali Special

Diwali the Festival of Lights is celebrated with great fervour throughout India. A variety of sweets and savouries are made to welcome home the Goddess Lakshmi who is considered the Goddess of Wealth. Posting the variety of food items that have been made .

Chevda Recipe

Sweet Fried Poha Recipe

Spicy Tukdi/ Shankarpali Recipe

Tikha Gatiya Recipe

Narlikolor Laru Recipe

Rava Ladoo Recipe

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Bell pepper and Peanut Kairas Recipe

This is a lip smacking dish that I learnt from my friend Purnima Trikannad Udyavar. It goes well as a side dish with Dal and rice or with Chapati too. It’s a mix of tangy, sweet and spice and is extremely flavourful!


  • 3 green capsicums/ Bell peppers
  • 1/2 cup peanuts
  • 1 tbsp Chana dal/ Bengal Gram Dal
  • 1 tsp Coriander Seeds
  • 1/4th tsp Fenugreek seeds
  • 2 tbsps Sesame seeds
  • 5 Dry Red chillies
  • 3 tbsps grated coconut
  • 2 tbsps oil
  • Salt
  • 2 tbsps Tamarind paste
  • 5 tbsps jaggery syrup
  • A large pinch of Hing/ Asafoetida
  • A large pinch of Haldi/ Turmeric powder
  • 1 tsp mustard seeds.


Chop the Bell pepper into bite sized pieces. Pressure cook the peanuts with a little salt till done. Keep aside.
Heat 1 tbsp oil in a pan. Roast the Chana Dal, Coriander seeds, Methi and Sesame seeds in that order to a golden brown. Roast the red chillies separately in a drop of oil. Allow to cool. Grind this mixture with the grated coconut to a smooth paste. Keep aside.
Heat the remaining 1 tbsp oil in a pan. Drop in the mustard and after it crackles add the Hing. Toss. Add the chopped Bell pepper and saute for a few minutes. Add salt and Haldi. Toss.
Add the boiled peanuts to it and cover and cook for a few minutes. Drop in the ground paste, tamarind paste and the jaggery syrup. Mix thoroughly. Add half a glass of water, cover and cook till done.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.