Vegan Recipe Collection Over 800 Vegan Recipes

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1 1/4 tsp tamarind concentrate
Heat oil in a skillet over medium low heat. sprinkle asafoetida over the oil. Add kalonji and fry for a few
seconds. Add turmeric, green chili, salt and sugar. Add water and pumpkin. Simmer, covered, until
vegetables are tender but not mushy, 18 – 25 minutes.
Stir in tamarind gently so as not to break the squash cubes. Cook uncovered for a minute or so to allow
the sauce to thicken. If the sauce is still a little watery, mash a few of the vegetable cubes with the back
or a spoon and mix in with the sauce. Remove from heat. let stand covered for a few minutes to help
develop the flavours. Scatter cilantro on top.
Palong Saak Bhaja – Peanut Topped Greens
6 cups firmly packed coarsely chopped hearty greens such as fresh spinach, chard, collard, kale and/or
mustard greens
2 tbsp vegetable oil (mustard oil preferred)
1 bay leaf
1 whole dried red chili
1/4 tsp asafoetida powder
1 tsp seeded, chopped fresh green chili
1 tbsp peeled minced fresh ginger
1/4 tsp turmeric
1/8 tsp black pepper
2 tsp ground cumin
1/4 tsp salt
1/2 cup soymilk
1/4 unsalted dry roasted peanuts, coarsely chopped
Steam the greens until tender and puree in a blender. Set aside.
Heat oil in a large skillet over medium low heat. fry bay leaf and red chili until the chili darkens. Sprinkle
asafoetida on top of red chili. Stir in green chili, ginger, turmeric, black pepper, cumin and salt. Add
soymilk and cook until reduced to about half its volume, 3 – 5 minutes, stirring often.
Add the pureed greens. Cover and place over low heat for 3-5 minutes to blend the flavours and heat
the mixture through. Remove from heat. sprinkle peanuts on top.
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