Tag Archives: Mint Leaves

Ridge Gourd Curry with Mint

5 Jun

Beerakaya Pudina Kura.

Ridge gourd is slightly peeled and chopped into pieces. It is then cooked in freshly prepared mint leaves green chili mixture till soft. Serve ridge gourd mint curry over plain steamed rice or with roti.
Makes: around 2 Servings of Ridge Gourd Curry with Mint


Ridge Gourd 1 Medium
Onion 1 Small
Mint Leaves 15 – 20 Leaves
Green Chiles 2
Salt to Taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Oil 2 tsps

Method of preparation:

Peel and finely chop the onion.
Lightly peel, wash, remove ends and chop ridge gourd into small chunks (around 2 Cups).
Separate and thoroughly wash mint leaves.
Remove stems, wash and slice the green chiles.

Heat few drops of oil in a small pan on medium high flame, add green chiles and mint leaves.
Fry till mint leaves start to change color and crisp up.
Remove from heat and crush the mint leaves, green chiles and salt into coarse paste using a pestle.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add ridge gourd pieces, onion and salt.
Cook covered on low flame till ridge gourd pieces are half cooked.
Stir in freshly made mint green chili paste and cook covered for another few mintues for ridge gourd to absorb all the flavors and at the same time become soft.
Uncover and stir fry for few seconds if desired to evaporate some of the moisture.
Serve ridge gourd mint curry over plain steamed rice or with roti.
Notes: Make sure ridge gourd pieces are cooked well before removing from heat.

Suggestions: If ridge gourd pieces are not cooked, add few tablespoons of water and cook covered till done. Adjust spice with green chiles. Add more mint leaves if desired. Choose tender ridge gourd if possible so you don’t have to peel the skin as much.
Variations: Check out ridge gourd sesame curry here.
Other Names: Ridge Gourd Curry with Mint, Beerakaya Pudina Kura.


Mint Tomato Chutney

21 May

Pudina Tomato Pachadi.

Spice powder is prepared by roasting and grinding dals and spices. Fresh mint leaves are fried in oil along with juicy tomato and ground into paste along with freshly made spice powder. Finally mint tomato chutney is finished with seasoned oil and can be served with idly, dosa etc…
Makes: around half a Cup of Mint Tomato Chutney.


Mint Leaves a Handful
Tomato 1
Chana Dal 1 Tbsp
Whole Red Chile 1
Coriander Seeds 1 tsp
Salt to Taste
Oil 1 tsp


Mustard Seeds 1/8 tsp
Cumin Seeds 1/8 tsp
Urad Dal 1/8 tsp
Broken Red Chiles 1 – 2
Oil 1 tsp

Method of preparation:

Wash and finely chop the tomatoes.
Wash and roughly chop the mint leaves.

Heat a pan on low heat, roast chana dal, red chillies and coriander seeds separately until aromatic or until they change color.
Cool the roasted ingredients to room temperature.

Heat oil in a pan, add mint leaves and fry till they turn wilt and start to change color.
Remove mint leaves on to a bowl.
Add chopped tomatoes to the same pan, add salt and cook till tomatoes turn soft and mixture is thick.
Remove the tomatoes onto the same bowl.
Cool the ingredients to room temperature.

Grind chana dal, red chili, coriander seeds mixture into smooth powder using a spice grinder.
Add the fried tomatoes and mint leaves and grind again into paste.
Remove the mint tomato chutney onto a bowl.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to above mint tomato chutney bowl.
Serve mint tomato chutney with steamed rice or with idly, dosa etc…
Notes: Make sure not to burn any of the ingredients while frying.

Suggestions: Adjust spice with red chillies.
Variations: Check other mint chutney with red chillies , spicy mint chutney etc…
Other Names: Mint Tomato Chutney, Pudina Tomato Pachadi.

Mint Paratha

19 Nov

Pudina Parata.

Whole wheat flour is kneaded into a dough. The dough is rolled out and dried mint leaves are sprinkled on the paratha. Cook the mint parata and serve with any raita of your choice. Click here for making dried mint leaves.
Makes: around 2 Mint Paratha.


Whole Wheat Flour 1 Cup
Dried Mint Leaves 1/2 tsp
Ghee few Drops
Salt to Taste

Method of preparation:

In a mixing bowl, knead together wheat flour and few pinches of salt into smooth dough using enough water.
Keep the dough covered for around half an hour.
Divide the dough into 2 parts.
Roll out each portion into thick 6 inch diameter disc.
Apply few drops of ghee on the rolled out parata.

Sprinkle dried mint leaves over the greased area.
Roll the disc into a long cylinder and finally make a coil with it.
Press the coil into flat disc and roll out into around 6 inch diameter disc with help of rolling pin.
Repeat the same with remaining portions.

Heat a flat pan on medium heat, place the rolled out mint parata.
Cook the parata on both sides till brown spots appear on the surfaces.
Serve mint parata with any raita of your choice.
Notes: Make sure to cook the parata well.

Suggestions: Adjust mint leaves according to your preference.
Variations: You can also check other recipes with mint here.
Other Names: Mint Paratha, Pudina Parata.

Mint Cilantro Chutney

22 Sep

Mint Cilantro Chutney.

Mint leaves are washed and roughly chopped along with cilantro. Garlic and ginger are briefly fried in oil along with green chiles. Grind the mixture into paste along with lemon juice. Serve mint cilantro chutney with bread or with snacks etc..
Makes: around 1 Cup of Mint Cilantro Chutney.


Mint Leaves 1 Cup Packed
Cilantro 1 1/2 Cups
Ginger 1 inch Piece
Garlic 2 Cloves
Green Chiles 2
Lime Juice 2 Tbsps
Salt to Taste

Method of preparation:

Peel and roughly chop the garlic.
Peel and chop the ginger.
Remove stems, wash and slice the green chiles.
Wash and roughly chop the cilantro.
Wash, separate mint leaves and roughly chop them.

Heat oil in a pan, add ginger and garlic.
Fry for few seconds, add the green chiles.
Fry briefly, stir in mint leaves and cilantro.
Stir fry for few seconds and remove from heat.
Cool to room temperature and grind the mint cilantro mixture with lemon juice and salt into paste.
Serve mint cilantro chutney with bread or with snacks etc..
Notes: Make sure not to overcook mint or cilantro leaves.

Suggestions: Adjust green chiles according to spice preference.
Variations: You can also add fresh grated coconut before grinding the chutney. You can also add onion to the pan along with green chiles.
Other Names: Mint Cilantro Chutney.

Cucumber Pepper Salad

19 Jul

Cucumber Pepper Salad.

This is a fresh, flavorful and quick salad prepared with cucumber. Cucumber is sliced and layered with spices and freshly chopped herbs like mint and cilantro. Serve cucumber pepper salad immediately or within few hours of preparation.
Makes: around 3 Servings of Cucumber Pepper Salad.


English Cucumber or Japanese Cucumber 1
Lemon 1
Mint Leaves 6
Cilantro few Sprigs
Salt to Taste
Black Peppercorn Powder to Taste

Method of preparation:

Wash the cucumber, remove little bit of both ends and slice into thick circles.
Wash, separate mint leaves and finely chop them.
Wash and finely chop cilantro leaves.

Arrange cucumber slices on a plate.
Squeeze half of a fresh lemon on the cucumber slices.
Sprinkle salt and freshly ground black pepper powder.
Layer with chopped mint leaves and cilantro leaves.
Serve cucumber pepper salad immediately.
Notes: Make sure cucumber is chilled in refrigerator before using.

Suggestions: Adjust the spice with black pepper powder.
Variations: Red chili powder can also be added if desired. Check other salad recipes here. Other varieties of cucumber can also be used like Mediterranean cucumber or Garden cucumber etc…
Other Names: Cucumber Pepper Salad.