roasted vegetables

Vegetables like potato, plantain, sweet potato, ladiesfinger, brinjal, Kovaikai, cauliflower are prepared in this method.


  • Vegetable -300 gm
  • Onion - 1 small size.
  • Mustard - 1/2 tsp.
  • Chilly powder- 1/2 tsp.
  • Blackgram dhal - 1 tsp.
  • Salt - to taste
  • Turmeric powder - a pinch

method of preparation

Cut the vegetables into small bits (or) cut brinjals into long thin pieces (or) cut cauliflower into flowerettes and immerse in hot salt water for a few minutes and drain. Plantain, brinjal, sweet potatoes should be in water, after cutting till they are needed. Heat 1 and a half table spoon of oil in a pan and fry mustard seeds add blackgram dhal. Add onion and fry till brown colour.

roasted-vegetable picture

Add the vegetables, after draining, salt and turmeric powder. Turn once or twice so that the vegetables do not stick to the bottom. When the vegetable is cooked well, add chilli powder and roast for a few minutes. Add oil further, if required.

Cabbage, clusterbeans and sheet beans can be prepared in the above method. But sprinkle water every now and then. The quantity of oil may be reduced.For potato curry, first fry the chopped onions till reddish in colour and then add potato cubes. Roast well and add garam masala powder if necessary. Green peas can also be added to this potato curry during adding chilli powder. Boil green peas seperately.

Capsicum curry along with onion can be prepared in the same methd.

For ladies finger curry the ladies finger should be fried seperately and then add to the fried onion. It will take long time to get fried.


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