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This Spicy Chole draws from the goodness of all the aromatic spices in your masala dabba. It is so sumptuous and rich, you will not even realize that it has no onions or potatoes in it! While bottle gourd contributes to the consistency of this special chole preparation, an intense powder of varied spices adds to its flavour. The pomegranate seeds, especially, contributes an appreciable tang and taste to the powder. Serve the Spicy Chole steaming hot with rice or rotis of your choice.

This curry can be served both as a dal and as a subzi.

Here's a spicy curry from Tamilnadu that tastes best with steamed rice. The Chettinad masala for this curry can even be made a week in advance and stored in air-tight bottles.

Succulent corn kernels cooked in spicy green gravy.

Go south with Errisery! This variation of the popular south Indian dry vegetable dish uses raw bananas whose bland taste accentuates the spiciness of the tadka.

This Jain version of the Malabari Curry gives its traditional non-vegetarian counterpart a real run for its money. It tastes just as good, maybe even a tad better!

Vegetables in Coconut Milk, also called Valval, is a sumptuous mixed veggie preparation in traditional Mangalorean style. Here, the veggies are cooked in a base of mildly sweetened coconut milk, and flavoured with a tempering of cumin and green chillies. Simple but elegant, Vegetables in Coconut Milk is a dish that appeals to everybody. You can serve it with dal and hot rice , or with rotis . Although you can slightly alter the combination of veggies used, do not miss out on traditional ones like red pumpkin and ivy gourd, because they are important to get the authentic effect.
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