Vegetable Jal Frizy.

Vegetable Jal Fryiz is a side dish/curry.  Vegetables fried with tomato sauce and mixed with  mild spices is known as Jalfrizy. This is my style of preparing Jal Frizy. I have used less oil and less spice.

Vegetable jalfrizy goes well with chapatis or any type of rotis, kulcha, poori etc. It is easy to prepare and you can add your own spices. Let the spice be mild. You can use tomato ketchup. It is said that tomato ketchup addto the taste. (More tasty). But I am not a big fan of any ketchup or sauce.
I have used two tomatoes, and no onion or no garlic in this Curry.
Boil one tomato for 1 to 2 minute and leave it for cooling. Remove its skin and grind it till paste and add this tomato paste while cooking. It helps the curry to be thick and tasty. I have used 1 tablespoon of jaggery instead of sugar. Very little garam masala is used. Try it out and enjoy. If you feel the curry is dry add some water to it and bring it to boil.
Let us see the recipe Now;

Things Needed :

Carrot : 2
Capsicum :1
Tomato : 2
Green chilly : 2
Peas : 1/2 Cup ( I have used Pigeon pea pods)
Ginger : a small piece
Coriander leaves : 2 to 3 sticks
Garam Masala : 1/2 Teaspoon
Turmeric powder : a Pinch
Jeera : 1/3 teaspoon
Salt : Required Salt
Oil : 1 Teaspoon

Method :
1. Wash and cut vegetables and keep it aside. Wash and cut coriander leaves and green chilly.

2. Boil pigeon pea pods and keep it aside. Wash and cut another tomato into small pieces.
3. Boil a  whole tomato for 1 minute and remove its skin and grind it to a paste consistency.
4. Wash and remove the outer layer of ginger and wash it again and grate it.
5. Keep a pan on the fire and heat. Add a tablespoon of oil and put jeera/cumin seeds.

6. Fry nicely for 10 seconds. Add carrots, capsicum and fry nicely. Add tomatoes and fry for a minute. Add cooked pigeon peas. Add grated ginger and green chilly.

 7. Now mix all the vegetables nicely and add 1/2 Teaspoon of garam masala and fry for a minute.
8. Add garam masala, jaggery and turmeric. Mix it well and stir for 2 minute.

9. Add 1/2 cup of water and mix it well. Let it cook on low flame for 2 minutes. Add ground tomato paste.

10. Add salt and mix it well. Let the curry boil for a minute. Put off the fire and shift the curry to a serving dish.

11. Add cut coriander leaves and 1 teaspoon of butter. Mix it well
12. Serve the curry with a roti/naan/parota/chapati or any of your favourite choice.

Note : 

Do not cook vegetables till soft. Let it be crunchy. You can also fry them in oil. It taste best but it is not that good for health. Adding onions and garlic is optional. I have not added. Adding more vegetables is optional.
Time : 20 Minutes
Serves : 3 to 4.

Jat Pat Pineapple & Capsicum Curry

Jat Pat means quick and this Pineapple & capsicum curry can be done within 10 minutes if you have all the ingredients that is needed.

I had a pineapple and capsicum so thought of doing some quick curry. This curry goes well with all most all the main dishes like plain rice, chapati, any type of roti or rotti, bread or even dosa and idli.
No onion or no garlic is used in this curry as usual and the curry will be definitely liked by all age group.
Let us see the recipe :

Things needed :

Pineapple : 1 ( Small one)
Tomatoes : Green  : 5 to 6 ( I used very small )
Capsicum : 1
Rasam Powder : 1 Tablespoon
Hucchellu /Niger seeds chutney powder : 1 Tablespoon
Jaggery : 1 Tablespoon
Salt : As required
Seasoning :
Mustard seeds : 1/2 Teaspoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Ingh /Asafoetida : A pinch
Curry leaves : 6 to 8
coconut oil : 1 Tablespoon

Method : 

1. Wash and remove the outer layer of pineapple and cut into small pieces. ( As you wish).

2. Wash and cut capsicum and tomatoes into small pieces.

3. Keep a pan on the fire and add oil. Add mustard seeds and jeera. Let mustard seeds splutter.
4. Add ingh and curry leaves. Add cut pineapple and tomatoes. Mix it well and stir.

5. Add required water and let it cook till soft. ( 5 to 6 minutes ).
6. Add a pinch of turmeric, salt and add jaggery.

7. Add rasam powder and hucchellu/Niger seeds chutney powder.
8. Stir nicely and cook for 2 to 3 minutes. Shift the curry to a serving dish.

9. Keep a small pan on the fire and put 1 tablespoon of oil.

10. Add cut capsicum and fry nicely till they turn soft.
11. Add this already cooked Pineapple curry.\

12. Mix it well and serve with the main dish you prefer.

Note :

Cutting pineapple helps to cook the pieces quickly. Adding tomatoes is optional.  Adding onions and garlic is optional. It does not suit well in this particular curry. Adding jaggery is optional. You can add roasted sesame seeds powder instead of Hucchellu/Niger seeds. Use of any brand rasam powder is optional. ( I have used home prepared rasam powder).
Time : 10 minutes.
Serves : 2 to 3 .