My Amma (Mum) would never waste the stalks whether it is cauliflower or radish greens. If we had cauliflower for dinner, the next day I was sure that the stalks would be served up this way. When I was younger and didn’t know better, I didn’t appreciate it at all. But now I am full of appreciation for my Amma’s resourcefulness.

Cauli Stalks Koora

300 grams cauliflower stalks (peeled and cut into 2-3 centimetres)

75 grams of split chick pea (channa dhal)

50 grams of grated fresh or frozen coconut

2 tablespoons of peanut oil

25 grams of peanuts

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BROCCOLI WITH SESAME SEED POWDER – Broccoli with Nuvvula podi

Sesame seed powder or nuvvula podi (in Telugu) is like dukkah for Andhras. We use it to sprinkle on hot rice or add it to vegetable dishes to give extra oomph – flavour as well as nutrients.

Broccoli with sesame seed powder

1 large head of broccoli cut into florets and the stem peeled and cut into 3-4 centimetre pieces

1 tablespoon vegetable oil

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Stir fried beans with coconut

This is one of my favourite ways of cooking beans. This method is popular in Andhra Pradesh and also in Tamil Nadu. It is simple, easy, no fuss cooking.

500 grams green beans very thinly cut (about 2 millimetres wide)

1 medium sized onion finely chopped

1 -2 green chillies finely chopped

2 tablespoons of vegetable oil

75 grams of grated fresh or frozen coconut

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SILVERBEET STALKS WITH MUSTARD – Silverbeet kadalu awa pettina koora

Silverbeet stalks with mustard

Eating root to shoot isn’t a new idea. Long before it became a thing, my mother and grandmother were doing it. Growing up, it was always drummed into me that we need to respect not only food but also the farmers who produce and as a mark of respect, if it is edible, it is not be wasted. So very often we would have the leaves served up one day and the next day it was the stalks. This is a very traditional Andhra dish (the Telugu name is in small) and you can use the same technique to cook amaranth stalks, cabbage, radish or even plantains.

400 grams silverbeet stalks (washed, peeled and cut into a 3 centimetre dice)

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Eggplant Parmigiana

Did you know that this classic Italian dish has its origins in Campania, Sicily? People tend to associate Parmigiana to Parma in the north but now you know. There are several variations and you can do it with breaded meat but in our household we prefer the vegetarian version with eggplants. The process is long but I assure there is nothing technical or hard and the end result is very tasty. Remember good things take time!

Eggplant Parmigiana

3 large eggplants

Plain flour for dusting

100 ml of extra virgin olive oil

2 cups salsa di pomodori (recipe below)

150 grams Mozzarella cheese grated or sliced thin

50 grams of Parmigiano Reggiano



Slice the eggplant lengthways into 1 centimetre slices. You will have about 7 or 8 slices from each eggplant. Don’t make them too thin as they will disintegrate when you fry. Sprinkle each layer liberally with salt, as you place in a colander in a sink and leave for about 2 hours.

Slice the eggplant lengthways
Salting the eggplant

Preheat oven to 180oC while you prepare the salsa di pomodori and the eggplant.

 Pat dry with kitchen towel, dust lightly with flour. Heat a couple of tablespoons of oil in a wide fry pan. Add the eggplant slices and fry briskly until browned on both sides. Do not crowd the pan. Remove and drain on kitchen paper. Repeat with the remaining oil and eggplant slices.

Layering the Eggplants with salsa di pomodori

Use a lasagne dish, with alternate layers of salsa di pomodori, eggplant and Mozzarella cheese. Finish the last layer with Parmigiano Reggiano.

Bake in preheated oven for 30 to 40 minutes until golden. Serve hot as a main for four with crisp Cos lettuce salad or as a side dish to accompany meat for eight people.


500 grams of tinned plum tomatoes

1 onion finely chopped

2 tablespoons extra virgin olive oil

3 cloves of plump garlic finely chopped

1 carrot diced

1 tablespoon tomato paste

1 teaspoon sugar

½ to 1 teaspoon chilli flakes

Salt and pepper

2 – 3 sprigs of fresh basil


Heat a saucepan and when hot enough add the olive oil, followed by the onion. Once onion is softened, add the garlic, chilli flakes, sugar, tomatoes, carrot and tomato paste. Salt to taste and grind plenty of black pepper. Stir with a wooden spoon to break up the tomatoes. Add half cup water and bring to the boil. Partially cover and let simmer for 15 -20 minutes. Remove from heat, blitz to form sauce. Stir in basil if using.


Beans and Peas Sabzi

400 grams of beans cut into 3 centimetre pieces (I use cut frozen beans)

300 grams of peas

1 large onion chopped finely (150 grams)

1 thumb size ginger, peeled and grated

2 large tomatoes blanched, skin peeled and chopped fine or use 1 plum tomato from a tin of plum tomatoes and squash it up with fingers

1 teaspoon cumin seeds

½ teaspoon turmeric

½ to 1 teaspoon chilli powder

1 teaspoon garam masala powder

3 tablespoons ghee

Salt to taste

Squeeze of lemon


Put the beans and peas into separate bowls of cold water to thaw.

Heat a medium sized sauté or fry pan. Add the ghee and once it melts, add the cumin seeds so they splutter. Fry the onions until golden (about 10 minutes) and then add the turmeric, garam masala and chilli powder. Fry off for about 30 seconds and then add the tomato along with a tablespoon of water. While tomato is frying, squeeze out the ginger juice (from the grated ginger) into the pan and mix it in. Now add salt and the beans and mix to combine. Cover with a lid and reduce heat so the steam cooks the beans for about five to seven minutes. Stir in the peas and cook for a further 3 to 4 minutes. If you find there is too much water, then remove the lid, turn to high and cook off for a minute or so until the water evaporates. Just before serving, squeeze the lemon if using. Serve hot with rotis or pita bread. Serves 4.



I have adapted this recipe from Atul Kochhar’s “Simple Indian” cookbook. He made this dish with baby turnips but I feel the pink table radish we get here are succulent prepared this way.

400 grams radish, cleaned and trimmed

2 tablespoons vegetable oil

1 teaspoon nigella seeds

1 green chilli, chopped

2 centimetre piece of ginger finely chopped

½ teaspoon turmeric powder

½ teaspoon chilli powder

1 teaspoon ground coriander

1 medium tomato, chopped

1 tablespoon chopped coriander leaves

5 grams root ginger julienned

Salt to taste


Mooli Masala

Cut the radish into quarters. Heat the oil in a sauté pan, add the nigella seeds, green chilli and ginger, and sauté for 1-2 minutes until the seeds crackle.

Add the radish and powdered spices, and sauté over a low heat for 2-3 minutes. Add the chopped tomato and salt. Cover and cook until the radish are soft.

Sprinkle chopped coriander and ginger julienne over the radish and serve hot as an accompaniment.

Serves 4


Beetroot and Carrot Vepudu

In Andhra Pradesh, the state where I was born vepudu is a common method of cooking vegetables. It literally means fry but the vegetables are not deep fried and the dish is dryish to look as it is eaten with liquid accompaniments like rasam or sambar.

There is sweetness from the carrots and beetroot and a hint of chilli coming through. The vegetables are lovely and juicy and I think it is a colourful accompaniment.

3 large carrots (450 grams) evenly diced to 1 centimetre pieces

3 medium sized beetroots (250 grams) evenly diced to 1 centimetre pieces

1 dried red chilli

1 green chilli finely chopped

1 teaspoon cumin seeds

1 teaspoon channa dhal (split chick pea)

3 tablespoons peanut or other vegetable oil

3 tablespoons roasted peanuts

3 tablespoons desiccated coconut

Salt to taste


Heat the oil in a heavy based fry pan with a lid. When hot add the channa dhal if using, followed by the red chilli. Allow them to fry slightly for about thirty seconds and then add the green chilli and cumin seeds. When you can smell the cumin seeds, add the beetroot and fry for a minute before adding the carrots. Put the burner to high heat and cover the pan with lid and do not touch for a minute. Then remove the lid, stir to mix and do the same again that is cover with a lid and do not touch for a minute. Then reduce heat to low, add salt and stir to mix. Cover with lid and allow to cook for ten minutes. Fry once more this time remove the lid and allow the moisture to evaporate. Turn off the heat, add the desiccated coconut and the peanuts, mix and serve. Serves 6.


Zucchini Vepudu

Vepudus are fried (but not deep fried) or stir fried dishes from the states of Andhra Pradesh and Telangana. Crisp, fried foods are a basic part of the meal and add a textural element when served alongside a plain tadka dhal. In Andhra or Telangana, vepudu is made using vegetables such as okra or small tender brinjals and I have used the same technique for zucchini.

4 plump zucchini

3 tablespoons chick pea flour (besan)

1 tablespoon ground cashew nut

1 teaspoon cumin seeds

1 clove garlic finely chopped

1 teaspoon chilli powder (mild or moderate hot)

Salt to taste

4 tablespoons vegetable oil


Wash, top and tail the zucchini. Depending on how big your zucchini is, cut in half or thirds. Put the zucchini piece upright on your cutting board and make a slit of about 3 centimetres down towards the centre. Do the same on the other side but in the opposite direction to the top end slit. So if you do one left to right, then make the other one north to south so if the slits were to meet they would make quarters of the piece of zucchini. However you do not want them in quarters and do not want the slits to meet.

In a bowl mix the chick pea flour, ground cashew nut, cumin seeds, garlic, chilli powder and salt. Add a couple of teaspoons of oil and mix with your fingers. It should look like bread crumbs. Use your fingers to stuff the zucchini pieces with the chick pea flour mix in the slits being careful not to break the piece in half. If there is any leftover mix, reserve this to sprinkle on top of the fried zucchini in the end.

Stuffed Zucchini

Heat a heavy based fry pan and add the remaining oil. When hot enough add all the zucchini pieces and set your pan on high heat. Cover with a lid for 3 to 4 minutes. Using two spoons or tongs gently turn them over and reduce heat to medium. Cover and cook for a further 3 -4 minutes. Remove lid, reduce heat to low sprinkle a tablespoon of water and let cook until everything is evenly roasted. About 12-15 minutes. Serve hot as a side dish to your Indian meal.