Veg stir fry recipes

Coimbatore street food Mushroom fry (kaalaan varuval)


Kaalaan varuval (mushroom fry) or chilli mushroom is a very famous street food of Coimbatore, which you can find near busy market places or children’s parks where the street vendors sell this delicious street food. Though I am not a very big fan of mushroom, for a change I sometimes prepare mushroom curry, mushroom 65 and mushroom pokada. After tasting this mushroom fry (kaalaan varuval) street food, it was a hit for me.


Drumstick leaves poriyal / Munaga Aaku vepudu (stir fry)


Drumstick leaves poriyal is a very healthy option as a side dish and one of my favourites in stir fries (poriyal). Drumstick leaves are widely used in the southern part of India. Drumstick leaves is called murungai keerai in Tamil and munaga aaku in Telugu. Drumstick leaves is very healthy and has a good and valuable source of vitamin C, proteins, iron and potassium. It has a very high medicinal values. It is a good source of iron for pregnant women.


Chettinad baby potato fry (varuval)


Varuval means fry; I have fried the baby potatoes in the chettinand style, which gives you different taste and flavour. Baby potatoes or new potatoes are small in size and can be used as a whole. Can make curries or fry it, even for dum aloo small potatoes are used The sambar onion (shallots or small onions) which has a sweet flavour gives good taste to chetinand baby potato fry.


Chilli paneer


Chilli paneer is an indo-chinese vegetarian dish and is a popular starter in India. Paneer is coated with corn flour, fried in oil and then tossed with sauce. You can prepare chilli paneer in dry form or gravy form. In this I have used tomato puree and tomato sauce. In some recipes I have used chilli sauce and vinegar, which I will be sharing with you soon. This recipe is a semi-dry form of chilli paneer, which is spicy, sour and tasty.


Cauliflower pepper fry masala


Cauliflower pepper fry masala (cauliflower milagu masala), is a semi dry dish with little masala, not a curry type. Cauliflower pepper fry masala goes well with chapathi, poratta, dosa, plain rice with dal (any lentil dal) and rasam (tamarind based Chennai soup). The pepper and fennel spice goes well with the cauliflower, which makes the dish tastier and flavoured one.


Crispy paneer coated with chilli sauce


Paneer (cottage cheese) and capsicum stir fry is a semi dry dish coated with spicy chilli sauce and roasted sesame oil. This paneer and capsicum stir fry can be served as a starter or appetizer. If paneer (cottage cheese) is bought from the shop, I always soak it in hot water to make it soft for few minutes, then strain and add to the dish. I have coated the paneer pieces with corn flour and then deep fried for the crispy coating. If you want can sprinkle sesame seeds on the corn flour and coat the paneer pieces. I have used roasted sesame oil (Chinese one), if not use ordinary cooking sesame oil in this dish, it gives nutty flavour to the dish.


Quick and easy chilli paneer


Chilli paneer every ones favourite and most popular dish in restaurants and made at parties. Chilli paneer can be made in many variations and every one has their own taste. In my previous chilli paneer, I have used double concentrated tomato puree and tomato ketchup, and no spring onions used.


Kovakkai poriyal


This is a chennai style kovakkai poriyal, which is made with chana dal and is very delicious and goes very well with plain rice and dal, rasam. I tasted this in one of my friend’s house, I liked it very much. Kovakkai/Dondakaya/Tindora is a small green vegetable with white lines on it. It has a white flesh inside with small seeds on it. If red flesh is inside, it is over ripen, then discard it.


Bhindi fry


Bhindi fry (okra fry) is very famous in north and south places, but it is prepared differently in each house. In our home I fry it as I do for other vegetables stir fry (Poriyal), but in this we have to keep stiring Bhindi(Okra) as it can stick to the vessel because of its gluey and sticky texture. Bhindi(Okra) fry is my brothers and my mother in laws favourite, of course me to, we all love it.


Garlic flavoured capsicum fry


Capsicum fry is one of my favourite vegetarian fry, as when it is cooked, it is like meaty and delicious, as I keep big chunky pieces. In this dish I have used only 2 ingredients other than oil and salt, it is simple and easy to cook. In this I have used dry coconut, which is grounded to a coarse powder with garlic cloves. The ground coconut and garlic mixture stays in fridge for more than 1week as salt is added in it and it is dry coconut.


Carrot poriyal (carrot stir fry)


Carrot Poriyal is a good source of vitamin A and good for eyes. Poriyal (stir fry), is a Tamil word which is used in Chennai for fried vegetables which is shredded or chopped finely. It is a very important part of south meal. It is served as a side dish in 3 course meal which is served with plain rice, Sambar, Rasam and curd. When you go to any restaurant in Chennai, and order for meals during lunchtime, you will see that rice, Puri and side dishes with curd and Pickle is served.


Potato and capsicum fry


Potato and capsicum fry is a simple dish which is flavoured with dry coconut(copra) and garlic mixture. This potato and capsicum fry goes well with plain rice, any dal or rasam (thin soup like consistency made with spices and tamarind or lemon juice). Can use the same ingredients and cook with cabbage, beans, green capsicum, ladies finger (okra), sweet potato, arvi (cola cassia), carrot, and cauliflower.


Tindora stir fry


Dondakaya/Tindora is a small green vegetable with white lines on it. It has a white flesh inside with small seeds on it. If red flesh is inside, it is over ripen, then discard it. Dondakaya (telugu), kovaikai (tamil), tindora (hindi) and ivy guard(English) is one of my favourite vegetable and when stir fried , it becomes more tastier vegetable, which goes well with simple dal and rice, a drizzle of ghee on top.


Dondakaya vepudu


Dondakaya/Tindora is a small green vegetable with white lines on it. It has a white flesh inside with small seeds on it. If red flesh is inside, it is over ripen, then discard it. Dondakaya (telugu), kovaikai (tamil), tindora (hindi) and ivy guard(English) is one of my favourite vegetable and when stir fried , it becomes more tastier vegetable, which goes well with simple dal and rice, a drizzle of ghee on top.


Achari paneer


Achari Panner is a spicy vegetarian paneer recipe of North India, made with the spices which go into pickle. In each place and restaurant, Achari Paneer is made with different spices and taste. This Achari Paneer is different from the other curries; you can try and know the taste. Spices are roasted and grounded in a pestle mortal or grinder.


Stuffed capsicum (bharvaan simla mirch)


Stuffed capsicum with potato mixture is very common and made easily without any efforts. Capsicum is also known as bell peppers or just peppers, can use any colour you like. In Bangalore, I used to get those beautiful small capsicums, which is my favourite vegetable. You can stuff mince meat, rice pulav, couscous, pav-bhajji masala or potato poriyal of masala dosa, anything you like.


Stuffed green chillies with fresh coconut


The stuffed green chilli with coconut and garlic, is so delicious and simple to cook, it goes well with any dal and plain rice as a side dish. If there are no vegetables at home for making side dish or you want to have spicy side dish for your meal, then this stuffed green chilli goes well for your lunch or dinner if having plain rice. I have taken normal chillies long green; can take long thick chillies which we use for pickle (which are mild or medium heat).


Beans poriyal


Poriyal (stir fry), is a tamil word which is used in Chennai for fried vegetables which is shredded or chopped finely. It is a very important part of south meal. It is served as a side dish in 3 course meal which is served with plain rice, sambar, rasam and curd.


Sukhi bhaji palak ki (spinach stir fry)


Sukhi bhaji palak ki is very popular in our home and in south India. We eat it either with roti (chapathi) or with plain rice. In India the spinach which we use is different from what we get in uk super markets. It is called as baby spinach leaves. When aim doing the spinach stir fry in south Indian style, which we call it as sukhi bhaji means dry fry, either I chop it or just as a whole leaf itself I cook it, as it is small in size.


Karela (bitter gourd) fry


Karela or bitter gourd is a vegetable, which is bitter and mainly consumed because of its health benefits and not because of its taste. It helps in digestion and also help diabetic patients. It is mostly fried or stuffed with minced meat. Curry can also be made out of karela.


Mulai keerai (amaranth leaves) poriyal


Mulaikeerai is also well known as amaranth leaves/ chauli/ thota kura . It is used in dals or as a side dish, for porriyal. This green leaf, mulaikeerai is chopped with its thin stalks, after washing it in water properly. You can cook this by adding any dal you like or just the green leaf. Instead of mulaikeerai, you can use spinach, which is easily available in India, or any green leaf which is good for stir fry.