curry(gravy) vegetable sabji

Suran (Elephant Foot Yam) Ki Sabji (Bihari Style)

Suran (Elephant Foot Yam) Ki Sabji (Bihari Style)

Servings: 3-4 Preparation time: 5-6 minutes. Boiling time: 10 minutes. Frying time: 5-6 minutes. Cooking time: 14-15 minutes. Total time: 46 minutes. In Bihar, “Suran (Elephant Foot Yam) Ki Sabji (Bihari Style)” is must during the festival of Deepawali. On this auspicious occasion, onion and garlic are not used. Keeping the preparation simple and satvik, […]

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Water Chestnut (Kachche Singhara) Curry (Japanese Cuisine)

Water Chestnut (Kachche Singhara) Curry (Japanese Cuisine)

Servings: 2-3 Boiling time: 10-12 minutes. Preparation time: 10 minutes. Frying time: 10 minutes. Cooking time: 4 minutes. Total time: 36  minutes. “Water Chestnut (Kachche Singhara) Curry (Japanese Cuisine)” is a unique fusion dish where Japanese culinary inspiration meets the warmth of an Indian kitchen. The combination of Japanese and Korean influences with Indian spices

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Lauki (Bottle Gourd) with Chana Dal (Split Bengal Gram) Sabji

Lauki (Bottle Gourd) with Chana Dal (Split Bengal Gram) Sabji

Servings: 3-4 Preparation time: 7-8 minutes. Pressure cooking time: 1o minutes. Seasoning time: 14-15 minutes. Total time: 33 minutes. “Lauki with Chana Dal Sabji (Bottle Gourd with Split Bengal Gram)” is a classic Indian comfort dish that beautifully blends health and flavour in one bowl. This wholesome sabji combines soft, juicy lauki (bottle gourd) with

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“Kanda (Big Taro/Colocasia) ki Sabji”

Kanda ( BigTaro/Colocasia) ki Sabji

Servings: 4 Preparation time: 8-10 minutes. Frying time: 10-11 minutes. Cooking time: 8 minutes. Total time: 29 minutes. “Kanda (Taro/Colocasia) ki Sabji” is a traditional Bihari delicacy cooked the day after the Putra Jitiya fast. Once the fasting rituals are over, this spicy and aromatic dish marks the return to regular meals. It is a

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