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.

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.

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!

Succulent corn kernels cooked in spicy green gravy.

Ripe green tendlis, long grains of rice and aromatic spices cooked to perfection in a maharashtrian style. This dish is almost sure to leave the diners asking for more!

The liberal use of coconut and spices leaves you in no doubt that this is a Goanese creation! This delicacy from Goa features potatoes in a tongue-tickling gravy, which is both tangy and spicy. While the gravy gets its tanginess from tomato pulp, the pungency is derived from a special paste of onions, coconut and spices. It is the special way of handling the onions that makes this Goanese gravy very different. The onions are first roasted whole, and then peeled and blended with the other ingredients. This gives a unique, intense flavour to the gravy, which complements the potatoes beautifully. Indeed, Potatoes in Goanese Gravy is a real peppy accompaniment for ladi pav .

Malwani gravy in its original cooking style requires lots of coconut and oil, making it obviously high on the calorie scale! For a healthier version of this tasty subzi, use just 2 tbsp of coconut and lots of coriander. To make it even healthier, I have used tikkis made from soya granules and potatoes. Add the soya tikkis just before serving this delectable subzi as otherwise they will soak up all the gravy and become soggy. Soya Tikkis in Malwani Gravy can double up as a snack and also make a great vegetable when served with rotis and rice .

This is certainly a no-hassle subzi. . . . Just toss in all the ingredients and let the microwave work its magic.

A simple yet flavourful tomato-based curry takes on a rich form with the addition of potato and cottage cheese kofta stuffed with dry fruits.

The distinct taste of Kerala comes alive in this subtly spiced subzi. The onions and coconut give this gravy a mild crunchy texture and whole red chillies make it a spicy delicacy. Feel free to adjust the amount of chillies to your liking.

This Goanese specialty involves a special cooking method. The masala or paste is pre-cooked and then added to the subzi, thereby giving it a distinct flavour. Serve with Tandoori Roti or Parathas .

This recipe gets its “ambat” flavour, thanks to the tamarind. You can add jaggery too to get a sweet-tangy flavour. Serve with steamed rice or as an accompaniment to roti.

Although the main ingredient in this recipe is red chawli, it is undoubtedly the shallots or madras onions that give this dish its unique aroma and flavour! feast on this spicy and nutritious recipe with a bowl of steaming hot rice topped with ghee.

A ballet of vegetables and dal, this healthy combination cooked along with a coconut paste. Go for any choice of veggies such as white pumpkin, cabbage etc. You can top with tempering of oil, mustard seeds and curry leaves to give a refreshing feel to the kootu. Whistles: 2 high