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By Root 386 0

days in India: “In my dorm cafeteria, the cook used to make this onion vegetable every Tuesday and I just loved it.” It’s easy, quick, and flavorful. I have used any onions on hand, but for a sweeter taste, use white or Vidalia onions.

3 to 4 (about 1½ pounds) large sweet onions

3 tablespoons canola or vegetable oil

½ teaspoon cumin seeds

1 tablespoon garlic, finely chopped

¼ teaspoon turmeric

½ teaspoon salt

1 teaspoon ground coriander

½ teaspoon cayenne pepper, or to taste

¾ cup water

¼ teaspoon garam masala (page 24)

2 teaspoons lemon or lime juice

2 tablespoons cilantro, chopped

1. Peel and slice onions into ¼ -by-2-inch-long slices. Set aside.

2. Heat oil in a medium nonstick fry pan on medium-high heat. Add cumin seeds. Fry for a few seconds until seeds are golden brown. Add onions and garlic and stir. Fry for 1 to 2 minutes until onions are transparent.

3. Sprinkle turmeric, salt, coriander, and cayenne pepper over mixture. Stir well. Add water. Bring to a boil. Cover with lid and reduce heat to medium-low. Simmer for 3 to 5 minutes.

4. Stir in garam masala, lemon juice, and cilantro. Transfer to a serving bowl and serve hot.

NUTRITION INFORMATION PER SERVING:

Calories: 107; Total Fat: 7 g (Saturated

Fat: 0.5 g); Carbohydrate: 11 g; Protein: 1 g;

Fiber: 2 g; Sodium: 198 mg

GF, LF

Carrots and Turnips

Gajar-Shalgum

PREP : 10 minutes

COOK : 10 minutes

MAKES : 6 servings

SERVING SIZE : ½ cup

Turnips are great raw, either in a salad or just sliced and lightly sprinkled with salt, like cucumbers. But here’s a great way to serve them cooked. Combined with carrots, they’re a great side dish with any meal.

1 tablespoon canola or vegetable oil

½ teaspoon cumin seeds

2 cups carrots, peeled and cut into ¼-inch-

thick slices

2 cups turnips, peeled and sliced into ¼-inch

wedges

¼ teaspoon turmeric

½ teaspoon salt

1 teaspoon ground coriander

¼ teaspoon cayenne pepper, or to taste

2 tablespoons water

1 teaspoon sugar

¼ teaspoon garam masala (page 24)

1 teaspoon lemon or lime juice

1. Heat oil in a nonstick fry pan on medium-high heat. Add cumin seeds and cook for a few seconds, until seeds are golden brown. Add carrots and turnips, and stir to coat with oil.

2. Sprinkle with the turmeric, salt, coriander, and cayenne pepper. Stir well. Add water. Cover with lid and reduce heat to medium-low. Simmer for 5 to 7 minutes, until carrots are tender.

3. Stir in sugar, garam masala, and lemon juice. Transfer to a serving bowl.

NUTRITION INFORMATION PER SERVING:

Calories: 52; Total Fat: 2 g (Saturated Fat: 0 g);

Carbohydrate: 7 g; Protein: 1 g; Fiber: 2 g;

Sodium: 231 mg

GF

Okra and Onions

Bhindi-Pyaj

PREP : 10 minutes

COOK : 25 minutes

MAKES : 6 servings

SERVIN G SIZE : ¼ cup

Okra (bhindi ) is an exotic vegetable that is often thought of as difficult to prepare. Okra is well liked and cooked in a variety of ways in India, but it is rarely breaded and fried. It’s important to use tender okra and wash and dry them before cutting. (Too much water will make the okra slimy.) This dish is delicious with rice or flatbread.

½ pound fresh okra, or 12 ounces frozen

sliced okra

2 tablespoons canola or vegetable oil

½ teaspoon cumin seeds

1 medium onion, finely chopped

½ teaspoon turmeric

¾ teaspoon salt

2 teaspoons ground coriander

½ teaspoon cayenne pepper, or to taste

2 tablespoons water

½ teaspoon amchur, or 1 teaspoon lemon juice

½ teaspoon sugar

1. Wash and dry okra on a towel. Cut ends off and slice into ½ -inch circles. Set aside. (If using frozen okra, thaw in microwave or at room temperature.)

2. In a medium skillet, heat oil on medium-high heat. Add cumin seeds and cook for a few seconds, until seeds turn golden brown. Add the onion and fry for 1 to 2 minutes until transparent.

3. Add okra and stir. Add turmeric, salt, coriander, and cayenne pepper. Stir in 2 tablespoons of water (do not add any water if using frozen okra). Reduce heat to medium. Cover with lid and cook for 10 minutes, stirring once or twice.