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250 gram bitter gourd (karela or kakarakaya or bitter melon) – tender and fresh ▢ ¼ teaspoon turmeric powder (ground turmeric) ▢ ½ teaspoon Red Chili Powder or cayenne pepper ▢ ½ teaspoon Cumin Powder (ground cumin) ▢ 1 teaspoon coriander powder (ground coriander) ▢ 1 teaspoon fennel powder (ground fennel) ▢ ¼ teaspoon Garam Masala ▢ 1 pinch asafoetida (hing), optional ▢ ½ or 1 teaspoon dried mango powder (amchur powder) ▢ 1 tablespoon gram flour (besan) or chickpea flour ▢ 2

Oil - 2 tbsp. Cumin seeds - 1 tsp Onion - 1/4 cup, chopped Turmeric- 1/2 tsp Chilli powder - 1/2 tsp Kasoori Methi - 1/4 tsp Potato - 2 cup, cubed Heat Oil in a medium pan. Temper Cumin seeds. Add the Onion and saute until translucent. Now add the Potatoes and season with Turmeric, Chilli powder, Kasoori Methi powder and required Salt. Cook closed for 10 minutes; stirring frequently until the Potatoes are golden and cooked through. Turn off heat and serve warm with Rice /

Oil - 2 tbsp. Mustard - 1 tsp Urad Dhal - 1/2 tsp Cumin - 1 tsp Red Chilli - 2 Curry Leaves Moong Dhal - 1/4 cup Onion - 1, diced Garlic - 2 cloves, minced Keerai - 4 cup, chopped Turmeric - 1 tsp Salt Coconut - 1 cup, grated Heat Oil in a large pan. Temper Mustard, Urad Dhal, Cumin, Red Chilli and Curry Leaves. Add the Moong Dhal and roast until golden. Add the Onion and Garlic, sauté until translucent. Add the Keerai and cook on low heat for 5 min. Season the mixture r

Oil - 3 tbsp. Ladies Finger - 2 cup Onion - 1/2 cup Ginger Garlic paste - 1 tsp Tomato - 1, diced Coriander powder - 1 tsp Chilli powder - 1/2 tsp Turmeric - 1 tsp Fennel powder - 1 tsp Garam Masala - 1 tsp Amchur powder - 1 tsp Salt Kasoori Methi - 1/2 tsp Cilantro Heat 2 tbsp oil in a pan. Add the chopped bhindi and sauté stirring often till they are completely cooked. You will have to keep an eye on them and stir in between many times. Taste the sautéed okra and if the cru

Oil - 1 tbsp. Mustard - 1/2 tsp Urad Dhal - 1/2 tsp Curry Leaves Onion - 1/2 cup, diced Green Chilli - 2, diced Carrot - 2 cup, diced Salt Coconut - 1/4 cup, grated Heat Oil in a medium pan. Temper Mustard, Urad dhal and Curry Leaves. Sauté Onion and Green Chilli until the Onion just turns translucent. Add the diced Carrots and season with required Salt. Sprinkle little Water and cook closed for 10 min on medium heat until the Carrots are cooked through. Garnish with grat

Spinach or any other Greens - 2 cup Oil - 1 tbsp. Mustard - 1 tsp Urad dhal - 1/2 tsp Onion - 1 cup, diced Salt Coconut - 1/2 cup, grated Heat Oil in a pan. Temper Mustard seeds and Urad dal. Add the Onion and sauté until translucent. Add the Greens and cook on low flame for 10 minutes until wilted. Season the Greens with required Salt and cook for another 5minutes on low flame. Turn off heat and garnish with Coconut.

Oil - 2 tbsp. Corn - 3 cup Salt Cotija cheese - 1/8 cup, crumbled Onion - 1/2 cup Galic - 2, minced Jalapeno - 1, chopped Cilantro - 2 tbsp. Mayo - 2 tbsp. Lime juice - 1 tbsp. Chilli powder - to taste Heat Oil in a large nonstick skillet over high heat until shimmering. Add Corn, season with required Salt and toss until Corn is cooked through. Transfer to a large bowl and stir in Cotija Cheese, Onion, cilantro, Garlic, Jalapeño, Cilantro, Mayo, Lime juice and Chile powder. T