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3 Easy and Tasty Side Dishes For Rice, Chapati and Roti

3 Easy and Tasty Side Dishes

Bottle gourd-Palak dal is a tasty side dish with the goodness of lentils, green and vegetable. Bottle gourd is a rich source of vitamin B, C and many other nutrients. Spinach or palak is one of the healthiest green vegetable which adds nutritions and flavors to the dishes. Chana dal is a rich source of proteins. Together they make the dal tasty and healthy.

Mixed vegetable fry is a easy side dish that uses different masala, which makes this dish finger licking. Very healthy with the goodness of vegetables.

Ladies finger fry is very less time consuming side dish, blended with different spices. Ladies finger is the good source of carbohydrates, proteins, vitamins and low in calories.

All these dishes uses fewer ingredients, resulting tasty side dish. Goes best with rice, roti and chapati.

3 Easy Side Dishes For Rice, Chapati and Roti

3 Easy Side Dishes For Rice, Chapati and Roti

Cook Time-For Each Recipe

Prep timeCook timeReady inYields

10 min

15 min

25 min

serves 3 people

Ingredients

For the Bottle Gourd-Palak Dal:

  • 1 cup chana dal or bengal gram, soaked for 2 hours
  • 1 cup bottle gourd, peeled and chopped
  • 2 cups water, or as required
  • salt to taste
  • 1 teaspoon oil
  • 1/2 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1-2 red chilies
  • a spring of curry leaves
  • 1/4 teaspoon hing
  • 1 teaspoon ginger, chopped
  • 1-2 tomatoes, chopped
  • 1 cup spinach leaves and tender stems, washed and chopped
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala powder
  • 1 teaspoon kasuri methi, crushed
  • 1 teaspoon ghee

For Mixed Vegetable Fry:

  • 3 teaspoons oil
  • 1 cup baby corn, chopped
  • 1 cup capsicum, chopped
  • 1 cup carrots, chopped
  • 1 cup potatoes, peeled and cubed
  • 1 cup french beans, chopped
  • 1 cup frozen peas
  • salt to taste
  • 1 teaspoon ghee
  • 1 teaspoon cumin seeds
  • a spring of curry leaves
  • 1 teaspoon ginger, chopped
  • 1 cup tomatoes, chopped
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala powder
  • 1/2 cup water, or as required
  • 1/2 cup whisked curd
  • 3 tablespoons fresh cream
  • 3 tablespoons tomato sauce
  • 1 teaspoon kasuri methi, crushed
  • 1/2 cup coriander leaves, chopped

For the Ladies Finger Fry:

  • 2 teaspoons oil
  • 1 teasspoon cumin seeds
  • 1-2 red chilies, broken
  • a spring of curry leaves
  • 1/4 teaspoon hing
  • 1/2 cup onion, chopped
  • 1 cup ladies finer, washed, wiped and chopped
  • salt to taste
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon cumin powder
  • 1/2 teaspoon garam masala powder
  • 1 teaspoon kasuri methi, crushed

3 Easy and Tasty Side Dishes

1.Instructions For Bottle Gourd-Spinach Dal

  1. Soak chana dal or bengal gram for 2 hours. After soaking, discard water and transfer to the cooker. Add peeled and chopped bottle gourd, water, salt, close the lid and cook for 3 whistles.
  2. In a pan, heat oil, splutter mustard seeds, cumin seeds, add red chilies, curry leaves, hing, chopped ginger, fry for a minute.
  3. Add chopped tomatoes, saute for 1-2 minutes.
  4. Add washed and chopped palak leaves with tender stems, saute till palak shrinks.
  5. Add turmeric powder, red chili powder, coriander powder, garam masala powder, salt, mix everything properly. Add water, mix. Close the lid and cook for 2 minutes till tomatoes and palak cooked well.
  6. Once pressure of the cooker releases, open and check if dal and bottle gourd cooked properly.
  7. Add cooked dal and bottle gourd mixture to the pan, mix well, adjust salt. Close the lid and cook for 5 minutes.
  8. Add crushed kasuri methi and ghee for extra flavor. Mix well.
  9. Easy and tasty bottle gourd-spinach dal is ready to serve. Serve hot with rice, chapati or roti and enjoy.

Instructions With Step by Step Photos

Soak 1 cup of chana dal or bengal gram for 2 hours.

Soak 1 cup of chana dal or bengal gram for 2 hours.

After soaking, discard water and transfer to the cooker. Add 1 cup peeled and chopped bottle gourd, 1 cup of water, salt, close the lid and cook for 3 whistles.

After soaking, discard water and transfer to the cooker. Add 1 cup peeled and chopped bottle gourd, 1 cup of water, salt, close the lid and cook for 3 whistles.

In a pan, heat 1 teaspoon oil, splutter 1/2 teaspoon mustard seeds, 1 teaspoon cumin seeds, add 1-2 red chilies, a spring of curry leaves, 1/4 teaspoon hing, 1 teaspoon chopped ginger, fry for a minute.

In a pan, heat 1 teaspoon oil, splutter 1/2 teaspoon mustard seeds, 1 teaspoon cumin seeds, add 1-2 red chilies, a spring of curry leaves, 1/4 teaspoon hing, 1 teaspoon chopped ginger, fry for a minute.

Add 1-2 chopped tomatoes, saute for 1-2 minutes.

Add 1-2 chopped tomatoes, saute for 1-2 minutes.

Add 1 cup washed and chopped palak leaves with tender stems, saute till palak shrinks.

Add 1 cup washed and chopped palak leaves with tender stems, saute till palak shrinks.

Add 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon coriander powder, 1/2 teaspoon garam masala powder, salt, mix everything properly.

Add 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon coriander powder, 1/2 teaspoon garam masala powder, salt, mix everything properly.

Add 1/4 cup of water, mix. Close the lid and cook for 2 minutes till tomatoes and palak cooked well.

Add 1/4 cup of water, mix. Close the lid and cook for 2 minutes till tomatoes and palak cooked well.

Once pressure of the cooker releases, open and check if dal and bottle gourd cooked properly.

Once pressure of the cooker releases, open and check if dal and bottle gourd cooked properly.

Add cooked dal and bottle gourd mixture to the pan, mix well.

Add cooked dal and bottle gourd mixture to the pan, mix well.

Scroll to Continue
Mix well, adjsut salt. Close the lid and cook for 5 minutes. Add 1 teaspoon crushed kasuri methi and 1 teaspoon ghee for extra flavor. Mix well.

Mix well, adjsut salt. Close the lid and cook for 5 minutes. Add 1 teaspoon crushed kasuri methi and 1 teaspoon ghee for extra flavor. Mix well.

Easy and tasty bottle gourd-spinach dal is ready to sreve. Serve hot with rice, chapati or roti and enjoy.

Easy and tasty bottle gourd-spinach dal is ready to sreve. Serve hot with rice, chapati or roti and enjoy.

2. Instructions For Mixed Vegetable Fry

  1. In a pan, heat oil, add chopped baby corn, capsicum, carrots, peeled and cubed potatoes, chopped french beans, frozen peas, salt, saute in high flame for 2 minutes. Do not burn. Once done, transfer to plate.
  2. In a same pan, heat ghee and oil, splutter cumin seeds, add curry leaves, chopped ginger, saute for some seconds.
  3. Add chopped tomatoes, saute till tomato shrinks.
  4. Add turmeric powder, cumin powder, red chili powder, coriander powder, garam masala powder, mix and combine well. Add water and saute till tomato turns mushy.
  5. Add whisked curd, fresh cream, tomato sauce, mix and combine well.
  6. Add crushed kasuri methi, mix.
  7. Add fried vegetables, mix and combine well with the masala.
  8. Add water, mix well. Add salt. Close the lid and cook in medium flame for 5 minutes. Stir in between to avoid burning.
  9. Once water dried completely and vegetables are cooked, add chopped coriander leaves. Mix and switch off the flame.
  10. Mixed vegetable fry is ready to serve. Serve hot with rice, roti or chapati and enjoy.

Instructions With Step by Step Photos

In a pan, heat 2 teaspoons oil, add 1 cup chopped baby corn, 1 cup capsicum, 1 cup carrots, 1 cup peeled and cubed potatoes, 1 cup chopped french beans, 1 cup frozen peas, salt.

In a pan, heat 2 teaspoons oil, add 1 cup chopped baby corn, 1 cup capsicum, 1 cup carrots, 1 cup peeled and cubed potatoes, 1 cup chopped french beans, 1 cup frozen peas, salt.

Saute in high flame for 2 minutes. Do not burn. Once done, transfer to plate.

Saute in high flame for 2 minutes. Do not burn. Once done, transfer to plate.

In a same pan, heat 1 teaspoon ghee and 1 teaspoon oil, splutter 1 teaspoon cumin seeds, add a spring of curry leaves, 1 teaspoon chopped ginger, saute for some seconds.

In a same pan, heat 1 teaspoon ghee and 1 teaspoon oil, splutter 1 teaspoon cumin seeds, add a spring of curry leaves, 1 teaspoon chopped ginger, saute for some seconds.

Add 1 cup chopped tomatoes, saute till tomato shrinks. Add 1/2 teaspoon turmeric powder, 1 teaspoon cumin powder, 1/2 teaspoon red chili powder, 1 teaspoon coriander powder, 1/2 teaspoon garam masala powder, mix and combine well.

Add 1 cup chopped tomatoes, saute till tomato shrinks. Add 1/2 teaspoon turmeric powder, 1 teaspoon cumin powder, 1/2 teaspoon red chili powder, 1 teaspoon coriander powder, 1/2 teaspoon garam masala powder, mix and combine well.

Add 1/4 cup of water and saute tlll tomato turns mushy.

Add 1/4 cup of water and saute tlll tomato turns mushy.

Add 1/2 cup whisked curd, 3 tablespoons fresh cream, 3 tablespoons tomato sauce, mix and combine well.

Add 1/2 cup whisked curd, 3 tablespoons fresh cream, 3 tablespoons tomato sauce, mix and combine well.

Add 1 teaspoon crushed kasuri methi, mix.

Add 1 teaspoon crushed kasuri methi, mix.

Add fried vegetables.

Add fried vegetables.

Mix and combine well with the masala. Add water, mix well. Add salt. Close the lid and cook in medium flame for 5 minutes. Stir in between to avoid burning.

Mix and combine well with the masala. Add water, mix well. Add salt. Close the lid and cook in medium flame for 5 minutes. Stir in between to avoid burning.

Once water dried completely and vegetables are cooked, add 1/2 cup  chopped coriander leaves. Mix and switch off the flame.

Once water dried completely and vegetables are cooked, add 1/2 cup chopped coriander leaves. Mix and switch off the flame.

Mixed vegetable fry is ready to serve. Serve hot with rice, roti or chapati and enjoy.

Mixed vegetable fry is ready to serve. Serve hot with rice, roti or chapati and enjoy.

3.Instructions For Ladies Finger Fry

  1. In a pan heat oil, splutter cumin seeds, add broken red chilies, a spring of curry leaves, hing.
  2. Add chopped onion, saute till translucent.
  3. Add washed, wiped and chopped ladies finger, fry well for 3-4 minutes. Add salt, mix well. Close the lid and cook in low flame for 5-7 minutes. Stir in between to avoid burning.
  4. Once ladies finger cooked well, add red chili powder, coriander powder, cumin powder, garam masala powder, mix and combine well.
  5. Add crushed kasuri methi, mix well and switch off the flame.
  6. Easy and tasty ladies finger fry is ready to serve. Serve hot with rice, chapati or roti.

Instructions With Step by Step Photos

In a pan heat 2 teaspoons oil, splutter 1 teaspoon cumin seeds, add 1-2 broken red chilies, a spring of curry leaves, 1/4 teaspoon hing.

In a pan heat 2 teaspoons oil, splutter 1 teaspoon cumin seeds, add 1-2 broken red chilies, a spring of curry leaves, 1/4 teaspoon hing.

Add 1/2 cup chopped onion, saute till translucent.

Add 1/2 cup chopped onion, saute till translucent.

Add 1 cup washed, wiped and chopped ladies finger, fry well for 3-4 minutes. Add salt, mix well.

Add 1 cup washed, wiped and chopped ladies finger, fry well for 3-4 minutes. Add salt, mix well.

Close the lid and cook in low flame for 5-7 minutes. Stir in between to avoid burning.

Close the lid and cook in low flame for 5-7 minutes. Stir in between to avoid burning.

Once ladies finger cooked well, add 1/2 teaspoon red chili powder, 1/2 teaspoon coriander powder, 1/4 teaspoon cumin powder, 1/2 teaspoon garam masala powder.

Once ladies finger cooked well, add 1/2 teaspoon red chili powder, 1/2 teaspoon coriander powder, 1/4 teaspoon cumin powder, 1/2 teaspoon garam masala powder.

Add 1 teaspoon crushed kasuri methi, mix well and switch off the flame.

Add 1 teaspoon crushed kasuri methi, mix well and switch off the flame.

Easy and tasty ladies finger fry is ready to serve. Serve hot with rice, chapati or roti.

Easy and tasty ladies finger fry is ready to serve. Serve hot with rice, chapati or roti.

Cooking Guides

  1. Bottle gourd-spinach dal will thickens on cooling down.
  2. In mixed vegetable fry, do not over cook the vegetables. They should remain crunchy.

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