Pour enough water to cover all the vegetables. Add turmeric powder and salt.

Cook for 10 mins. In the meanwhile, grind the coriander leaves, coconut, green chillies and fennel seeds to a smooth paste.

Now add to the boiling vegetables. Mix well and cook till vegetables well cooked.

Serve hot with plain/jeera rice/pulav/phulkas/rice rotis/romaali roti. Image: Flickr/creativecommons ewige RELATED RECIPES Vegetable biryani Hot vegetable pickle Vankay paalu koora Oyster mushroom peas curry Rohu fish and vegetable soup Ingredients: Assorted mixed vegetables cut into long strips (3 carrots, 75gm tendlis (gherkins), 75gm french beans, 1 large potato, 1 white radish, 1 medium cucumber, 100gm bottle gourd, 100gm pumpkin) 1/2 cup - cocount freshly grated or dessicated 1 cup - coriander, chopped 1/2 tsp - fennel seeds 1-2 - green chillies 1 tsp - turmeric powder Salt to taste (less)

It is then briefly fried in oil along with spices and freshly ground cilantro leaves mixture. Serve snake gourd cilantro curry with steamed rice and dollop of ghee.

Makes: around 4 Servings of Curry Ingredients: 1 Long Green Chiles 2 – 3 Dalia 1/2 Tbsp a Bunch Salt to Taste Talimpu: 1/4 tsp 1/4 tsp 1/4 tsp Broken Dried Red Chiles 3 – 4 a Big Pinch 5 Oil 2 tsps Method of preparation: Peel, wash, discard seeds and chop snake gourd into small pieces (around 3 Cups). Wash, separate leaves and roughly chop cilantro.

Remove stems, wash and slice the green chiles. Pulse the cilantro leaves and green chiles without adding any water or with very little water.

Grind dalia into fine powder. Bring to boil around a cup of water, add snake gourd and salt.

Boil till snake gourd is just cooked. Strain the snake gourd and keep aside.

Heat oil in a pan, add all talimpu ingredients in order. When mustard seeds start spluttering, add cooked snake gourd pieces.

Fry for few seconds, stir in cilantro mixture and dalia powder. Cook on low flame for a minute or two and remove from heat.

Serve snake gourd cilantro curry with steamed rice and dollop of ghee. Notes: Make sure snake gourd is cooked well before removing from heat.

Suggestions: If snake gourd is not boiled till cooked, cook covered in the pan with a splash of water till snake gourd is cooked. Variations: Check other recipes with Other Names: Curry (less)

Fry red chilies, black gram dal and coriander seeds in 1 tsp of oil. Grind them with coconut and tamarind to a smooth paste.

Mix this paste with bitter gourd. Add enough water to form creamy gravy.

Bring to a boil, simmer for 2 minutes and remove from fire. Heat remaining oil in a seasoning ladle and season with mustard and curry leaves.

Add it to the gashhi. Mix well and serve hot with steamed rice.

Serves: 3-4 RELATED RECIPES Stuffed kundru curry Ridge gourd chutney Ridge gourd with chana dal Bottlegourd salad Ivy gourd fry Ingredients: bitter gourd - 250 gm jaggery powder - 2 tsp oil - 1 tbsp dry red chilies - 4 nos black gram (urad) dal - 1 tsp coriander seeds - 2 tsp fenugreek seeds - tsp grated coconut - 1 cup tamarind - 1.5 cm ball mustard seeds - tsp curry leaves - few salt to taste (less)

This would reduce the bitterness. Now put it in a bowl and add tamarind paste, jaggery, chilly powder, turmeric powder and some salt along wit a little water and let it boil for a while till it gets cooked.

Drain it again and keep it aside. Now soak the thoor dhall in water for one hour.

Grind tur dal, coconut, red chillies, cumin, asafoetida, turmeric powder and salt coarsely. Do not add water while grinding.

It should be like vadai batter. Now stuff the contents into the slit bitter gourd.

Deep fry the stuffed bitter gourd in oil till both the contents and the bitter gourd get cooked. Never mind if it is dark - it tastes heavenly.

Recipe courtesy: 4th sense cooking RELATED RECIPES Stuffed kundru curry Stuffed tomato dolmas Stuffed cheesy eggplants Stuffed vegetable idli Stuffed vegetable idli Ingredients: 6 - bitter gourd 1/4 cup - tamarind pulp 1/2 tsp - turmeric powder 1 tsp - jaggery 1/2 tsp - chilli powder For stuffing: 1/2 cup - tur dal 1 tbsp - coconut 4 - red chillies 1 tsp - cumin seeds Asafoetida, a pinch Turmeric powder, a pinch Salt to taste (less)

Allow to fluffy well. Use a long conical glass.

Pour syrup at bottom, add 1 scoop icecream. Beat well till smooth.

Add remaining scoops. Add seeds & pour soda gently onto icecream.

Allow to froth till brim. Top scoop with cherry.

Slit lime along radius. Insert into wall of glass for decoration.

Serve instantly, with remaining soda in bottle if desired to be added. Making time: 15 minutes (excluding time for making icecream) Makes: 1 large helping RELATED RECIPES Fruit Sundae Double Sundae for Pista Ice Cream Apricot Summer Sundae Hot fudge sundae Mexican Sundae Ingredients: basic vanilla icecream 1 bottle soda chilled 1/2 tsp.

falooda seeds 2 tbsp. rose, khus, or other syrup 1 canned cherry to top 1 thin slice sweet lime (less)

Place water in a pan. Add salt and turmeric powder and bring to a boil.

Add the vegetables and cook till slightly tender (do not overcook). Remove excess water.

Add the coconut-chilli paste, beaten curd, coconut oil, curry leaves and continue cooking for a few minutes over medium heat. Serve hot.

RELATED RECIPES Bread cutlet Cheesy, crunchy vegetable pie Vegetable dal fry Chinese-style desi noodles Stuffed vegetable idli Ingredients: 1 cup each vegetable cut into 3-inch long strips (elephant yam, green plantain, ash gourd, yellow pumpkin, raw mango, snake gourd, cluster beans, drumstick) 1 cup beaten curd 1 coconut, grated 6 red chillies 3 tbsp. coconut oil 1 tbsp.

turmeric powder Some fresh curry leaves Salt to taste (less)

Heat oil to smoking point, lower flame and add garlic, let it cool. Pour the cooled oil over the mango pieces, mix thoroughly and keep the pickle in a clean dry glass bottle.

You can use it after a day. No moisture should enter the bottle.

Keeps good for 4 to 6 months refrigerated. RELATED RECIPES Meen moilee with rice Kadala curry with puttu Appams with mutton stew Fish in roasted moong dal gravy Masoor dal Ingredients: 3 - medium sizes (pickle) mangoes, cut into 1-inch to 1 and 1/2-inch pieces 3 tbsp - salt 4 tbsp - red chilli powder 1/2 tbsp - turmeric powder 250ml - ground nut oil/gingelly oil 3 tbsp - moong dal (dehusked), dry fried and powdered 15 - peeled garlic pods 1 tbsp - mustard powder 1 & 1/2tsp - methi powder, dry fried and powdered Turmeric powder, a pinch If you`d like to see your name featured as Chef of the week , submit your recipe now! Click here to submit (less)

Recipe: Sharmis Passions RELATED RECIPES Garlic paneer starters Chilli fish Ridge gourd chutney Tomato Chutney Boiled egg chilli fry Ingredients: 2 - red chillies 7 to 8 - garlic Curry leaves, a fistful 1 tbsp - coriander leaves Salt to taste (less)

Grind everything coarsely with other ingredients and add salt. Season with mustard.

Adjust tanginess, sweetness and spice according to taste. Recipe and image: Dishes from My Kitchen RELATED RECIPES Tomato chutney Ridge gourd chutney Tomato Chutney Raw garlic chilli chutney Seb ki chutney Ingredients: 1 inch piece - ginger 2 tbsp - coconut, scraped Green chillies - 2-3 Jaggery - a little 1 tbsp - tamarind 1 tsp - mustard Salt and oil (less)

First add channa dal, when it turns light brown, add urad dal. When urad dal turns brown, add the mint leaves, coriander leaves, green chillies, saute for sometime, then add the tamarind, asofoetida.

When cool, grind in a mixer with the rest of the ingredients with little water. The chutney should be a little thick.

This chutney goes with rice, dosa. RELATED RECIPES Pistachio meringue and berry stack Onion marmalade with pumpkin and cherry Bavarian Eggplant white chocolate slice with apricot and wasabi compote Ridge gourd chutney Tomato Chutney Ingredients: 1 bunch - mint leaves 1/2 bunch - coriander leaves 3 - green chillies 2 tsp - channa dal 1 tsp - split urad dal 1/2 cup - grated coconut 1/4 lemon size - tamarind a small piece - jaggery 1 pinch - asofoetida salt to taste 1/2 tsp - oil (less)