You can vary the spices used depending on your preference – you may increase the chilli, ginger or coriander, or decrease others. There are many other spices that can be added such as ajwain, fennel, aniseed, cinnamon, clove, garam masala, cardamom, tamarind etc. In Maharashtra a few tsps of roasted peanut powder is often used. You can experiment with ground peanut, almond, cashew etc
Any vegetables can be prepared in this way. You can experiment with dry and wet curries, combine vegetables, mash tomatoes as a base with the spicy mix, combine cooked lentils and so on. If you are using more than one vegetable be aware of which vegetables take longer to cook and add them first.
It’s up to you to be creative!
Yoga Vidya Dham, Kaivalya Nagari,
College Road, Nashik - 422005.
Phone - +91-9822770727 (for courses in ENGLISH)
+91-253-2318090 (For courses, in HINDI or MARATHI)
(Please call during 9.00 AM to 5 PM Indian Time)
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