Dry okra and potato sabzi with everyday spices, plus the prep tricks that keep bhindi from turning slimy. Vegan, gluten-free, weeknight friendly.
Tag: gluten free
Jowar Bhakhri — Soft Sorghum Flatbread with Hot-Water Dough
Jowar bhakhri is a soft gluten-free sorghum flatbread kneaded with hot water and patted by hand. Includes texture cues for a pliable, crack-free roti.
Kaddu ki Sabzi — 30-Minute Indian Pumpkin Stir-Fry
Kaddu ki sabzi is a 30-minute Indian pumpkin stir-fry with cumin, amchur, and jaggery for a sweet-tangy balance. Vegan, gluten-free, and tender-not-mushy.
Millet Curd Rice — Foxtail Millet Thayir Sadam in 20 Minutes
Creamy millet curd rice (thayir sadam) with foxtail millet and a mustard-curry leaf temper. Gluten free, gentle on the stomach, with vegan swaps.
Millet Handvo — Gujarati Bajri Savory Baked Cake with Tadka
Millet handvo is a Gujarati savory baked cake made with bajra and mixed dals, finished with a sesame crust and mustard tadka. Gluten-free with easy vegan swaps.
Vrat Wale Aloo (No Onion No Garlic) | Easy Farali Aloo Sabzi
A quick satvik potato sabzi made with sendha namak, green chili, and lemon. This vrat-friendly farali aloo pairs perfectly with kuttu puri or sama rice.
Gajar Fansi Sabzi (Beans Carrot Sabzi) — Gujarati Style
Beans carrot sabzi is a Gujarati-style dry stir-fry of French beans and carrots with a mustard seed tadka, jaggery and lemon finish. Ready in 20 minutes, vegan.
Lauki Tomato Sabzi — North Indian Bottle Gourd Curry in 25 Min
Lauki tomato sabzi is a 25-minute North Indian bottle gourd curry with slow-cooked onions, a thick tomato masala, and soft lauki. Vegan and weeknight-ready.
Savory Millet Pongal — Foxtail Millet and Moong Dal in 30 Min
Savory millet pongal cooks foxtail millet and moong dal soft, then finishes with a ghee tempering of peppercorns, cumin, curry leaves, and cashews. One pot, gluten-free.
Moong Dal Chilla — Crispy Lentil Pancake, No Fermentation
A savory, nourishing Indian lentil pancake made with yellow moong dal. Naturally gluten-free, vegan, and ready in 30 minutes — no fermentation needed.