Everyday Simple Recipes, Indian, Kerala Recipes, Side Dishes, Vegan

Water Spinach Dry Subzi (Vayal Cheera Thoran)

When you visit a new place, visiting the local vegetable market is such a delightful way
of getting to know locally grown vegetables and greens. You discover and learn so many
new things. One such really exciting discovery is the semi-aquatic perennial Water
Spinach or the Swamp Cabbage called Kalmi saag (Hindi) and Vayal cheera (Malayalam).
Like most other greens, there are numerous health benefits of consuming this spinach. It is rich in antioxidants and strengthens the immune system. It is also excellent to relieve issues of constipation and even reduce menstrual pain! Water spinach is a rich source of calcium, iron, amino acids, and vitamins B. The plant, its leaves and flowers look very similar to that of sweet potato. They belong to the same genus of plants. The stems are hollow. You can use the leaves and tender parts of the stem for this dish.

Ingredients:
Water spinach leaves (cleaned and chopped) – 3 cups tightly packed
Onion – 1 small
Garlic – 1 clove
Oil – 1/2 tsp
Mustard seeds – 1/4 tsp
Green chilies – 2
Turmeric powder – ¼ tsp
Grated coconut – 1 tbsp
Salt to taste

Preparation Time: 15 mins
Cooking Time: 10 mins
Serves: 2

Method:
Heat oil in a pan and add mustard seeds.
When they splutter, add the split green chilies.
Add finely chopped onion and garlic. Saute until they turn pink.
Add chopped water spinach leaves and turmeric powder. Mix well and close with a lid.
Cook in slow fire for about 5 mins stirring occasionally. The leaves will shrink and
become soft and darker in color.
Turn off the fire. Add salt and grated coconut. Mix well.

Everyday Simple Recipes, Side Dishes, South Indian

Radish Subzi

Now is the season to buy radish and red carrots (carrots available through other seasons are orange). I love anything made of white radish. Mooli (radish) paratha is one of my favorites. I try to make radish subzi at least twice or thrice a month because of the immense health benefits it has. Here I will share two types of radish dry subzis that I prepare.

Radish subzi

Method 1 Ingredients:
Radish – 250 gms
Cooking oil – 1/2 tsp
Turmeric powder/haldi – 1/4 tsp
Cumin seeds/jeera – 1/4 tsp
Mustard seeds – 1/2 tsp
Urad dal – 1/4 tsp
Green chilies – 2
Grated coconut – One small cup
Curry leaves – One stalk
Salt to taste

Method:
cut the radishClean, peel, and cut the radishes into small pieces. If the radishes are fresh and come along with the stem and leaves, you can pluck the leaves and chop them and use it for the subzi. I like to retain the crunchy texture of the radish and hence cut them instead of grating them. However, if you prefer it grated, you could do so. Split the green chilies. Pour oil in a thick bottomed iron wok and turn on the heat. Add mustard seeds to the oil. When the mustard seeds start to splutter, add jeera and urad dal. If you add these along with the mustard seeds, they will get burnt. When dal turns pink in color, add curry leaves and split green chilies, and then add radish pieces. Stir and mix well. Add turmeric powder, close with a lid, and cook in medium flame for 5 mins. Stir occasionally. When the radishes become tender, turn off the fire and then add salt. Add grated coconut and mix well.

Radish subzi served with rice

Method 2 Ingredients:
Radish – 250 gms
Cooking oil – 1/2 tsp
Turmeric powder/haldi – 1/4 tsp
Mustard seeds – 1/2 tsp
Onion – 1 medium sized
Green chilies – 2
Grated coconut – One small cup
Curry leaves – One stalk
Salt to taste

Method:
Clean, peel, and grate the radishes. Clean, peel, and chop the onion finely. Split the green chilies. Pour oil in a thick bottomed iron wok and turn on the heat. Add mustard seeds to the oil. When they splutter, add curry leaves, green chilies, and finely chopped onion. Cook for 2-3 minutes until onion turns pink in color. Add grated radish. Mix well. Close with a lid and cook for 3-4 minutes stirring occasionally. When the radish becomes tender, turn off the fire, add salt, grated coconut and mix well. Serve along with rice or roti.