"Flavor-Packed One-Course Meal: No Onion, No Garlic Pumpkin Sambhar, Potato & Brinjal Subzi!"

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Here are simple recipes for pumpkin sambhar, potato subzi, and brinjal subzi without onion and garlic:
Pumpkin Sambhar
Ingredients:
2 cups pumpkin (diced)
1/2 cup toor dal (pigeon peas)
1-2 tamarind (small lemon-sized ball, soaked in water)
1-2 tsp sambhar powder
1/4 tsp turmeric powder
2-3 dried red chilies
1 tsp mustard seeds
A pinch of asafoetida (hing)
Few curry leaves
1-2 tbsp coconut (grated, optional)
1 tbsp oil
Salt to taste
Method:
Wash and cook toor dal with turmeric until soft. Mash it well.
In a pan, add diced pumpkin, water, and a pinch of salt. Cook until pumpkin is soft but not mushy.
Extract tamarind pulp and add it to the cooked pumpkin along with sambhar powder and salt. Let it simmer for 5 minutes.
Add mashed dal and cook for another 5 minutes.
For tempering, heat oil in a pan. Add mustard seeds, curry leaves, dried red chilies, and asafoetida. Pour it over the sambhar.
Optionally, add grated coconut and mix well. Serve hot with rice.
Potato Subzi
Ingredients:
3-4 medium potatoes (boiled and diced)
2-3 green chilies (slit)
1/4 tsp turmeric powder
1/2 tsp mustard seeds
1 tsp cumin seeds
Few curry leaves
1/4 tsp asafoetida (hing)
1 tbsp oil
Salt to taste
Fresh coriander for garnish
Method:
Heat oil in a pan. Add mustard seeds, cumin seeds, curry leaves, green chilies, and asafoetida.
Add turmeric powder and mix well.
Add the diced potatoes, salt, and mix gently. Cook for 5-7 minutes, stirring occasionally.
Garnish with fresh coriander leaves and serve hot with puris or chapatis.
Brinjal Subzi
Ingredients:
5-6 small brinjals (cut into quarters)
1/2 tsp mustard seeds
1 tsp cumin seeds
1/4 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
1/2 tsp fennel powder (optional)
Few curry leaves
2 tbsp oil
Salt to taste
Method:
Heat oil in a pan. Add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
Add brinjals and sauté for 2-3 minutes.
Add turmeric, chili powder, coriander powder, fennel powder, and salt. Mix well.
Cover and cook on low heat until the brinjals are soft, stirring occasionally.
Serve hot with rice or roti.
These recipes maintain flavor without the use of onion and garlic while remaining simple and delicious!

[@3extra384]

Wow awesome preparation. Keep growing 🎉❤🎉