Chop onion and split open red chilies. Peel potato skin and cut them into small pieces. Separate fenugreek leaves from the stem. Chop garlic into very small pieces.

In a pan heat oil, add cumin seeds when splutters add the curry leaves, garlic red chili and onion, fry till translucent.

Add turmeric, red chili powder and coriander powder and fry for few seconds in low flame. Add fenugreek leaves and fry for 5-10 min until the leaves shrink.

Add potatoes and salt. Cook it in very low flame for 15 min. No need to add water but if you are afraid you’ll burn the bottom then sprinkle some water.

Wash dhal and pressure cook with the items given in “To Pressure Cook” section for 3-4 whistles. Chop onion and split open green chilies.

In a pan heat oil, add cumin seeds when splutters add the curry leaves, green chili, red chili and onion, fry till translucent.

When pressure is released, mash the cooked dhal. Add the above tempering along with salt. If you want to dilute add some water otherwise it would be good as is.

Grind the items given in the “To Grind” section to a smooth paste. Chop onion, split open green chili. Chop coriander leaves.

In a pan heat oil, add mustard when mustard splutters add the cinnamon, cloves, curry leaves and green chili. Add the onion and fry till translucent.

Add the tomatoes, turmeric and cook until it’s soft. Add the ground paste and boil for 10 min in medium flame. Add the salt, coriander leaves at the end.

Clean brinjal and cut them into bite size pieces.

In a pan heat oil, add mustard, split urad dhal and channa dhal. When mustard splutters add the red chili, curry leaves. Add asafoetida and fry for 2-3 seconds.

Add the brinjal, sambar powder, red chili powder, coriander powder, turmeric and salt. Fry this in slow flame for 20-30 min until it’s done, no need to add or sprinkle water. Stir it often so that the masala gets mixed evenly.

Separate Fenugreek leaves from Steam, wash and keep it ready (do not chop the leaves, it’ll add more bitterness). Chop onion and split the red chilies.

In a pan heat oil, add mustard, when mustard splutters add the red chili and curry leaves. Add the onion and fry till translucent. Add the fenugreek leaves, salt and sprinkle some water.

Fry till the fenugreek leaves are cooked well till they become dry in slow flame about 10-15 min. Add the grated coconut and fry for 2-3 min.

Clean cauliflower and break in to medium size pieces to grate. Now grate them and keep it aside. Slit open green chili and chop onions.

In a non-stick pan heat oil – 1 tsp, add green chilis and chopped onion – 1 no, fry till onion is translucent. Add the eggs next. After 1-2 min start mixing them with spatula and fry them very well i.e., make them like scrambled eggs. Don’t forget to add salt.

In another non-stick pan heat oil – 1 tsp, add mustard, split urad dhal, curry leaves and the rest of the chopped onion – 1 no. Fry till onion is translucent. Add the grated cauliflower, chili powder and turmeric powder. Fry in medium flame until it is cooked and the water completely drained.  Add the fried eggs and if required add salt.

Cut Ladies Finger into 1 inch round pieces and dry it on the cutting board for 1 hr. Soak tamarind in water for 30 min and extract the juice along with tomato to 1 1/2 cups. Chop the Onion.

In a pan add Oil, mustard and wait till the mustard splutter, add red chili, curry leaves, hing and chopped onion. Fry till the onion is translucent. Add the Ladies finger and fry till they are slight golden brown.

Add the tamarind/ tomato juice, water and add salt. Add the Sambar powder and allow it to boil till the raw smell leaves and the gravy slightly thickens approximately 10-15 min in medium flame.

chop onions, tomato. Slice bitter gourd. In a pan heat 1 tsp of oil, add red chili, coriander, onions. Fry the onions till golden brown. Add the choppoed tomatoed and fry till they become soft. Let it cool down, grind this and the items given in “To Grind” section all together.

In an another pan, heat oil, When hot add mustard. When the mustard crackles, curry leaves and sliced bitter gourd and fry till they are cooked. add the ground mix,salt and allow it to boil till the raw smell leaves. Add the sugar at the end.

Peel the skin of beetroot and grate them using a grater. Chop Onion, split open green chilies.

In pan heat oil and when hot, add mustard, urad dhal, channa dhal and curry leaves. Immediately add green chili and onion. Saute Onion till it turns golden brown. Add the grated beet root and required salt. Add water and fry in medium flame for about 10-15 min until they are soft and water is completely drained.

Cut the cabbage into small pieces length wise. Chop Onion, split open green chilies.

In pan heat oil and when hot, add mustard, urad dhal, channa dhal and curry leaves. Immediately add green chili and onion. Saute Onion till it turns golden brown. Add the cabbage and required salt. Fry in medium flame for about 10-15 min until they are soft. Add 1/4 cup water. Stir often while cooking.