A SIMPLE ANGLO-INDIAN VEGETARIAN LUNCH - Pepper Water, Steamed Rice, Mixed Vegetable Curry, Carrot and Peas Foogath, Vegetable Cutlets, Onion Fritters etc

A SIMPLE ANGLO-INDIAN VEGETARIAN LUNCH 
A wholesome and simple lunch consisting of typical Anglo-Indian Favourites - Pepper Water, Steamed Rice, Mixed Vegetable Curry, Onion Fritters, Carrot and Peas Foogath, Vegetable Cutlets and mango pickle 

ANGLO-INDIAN DAL MASH

1 cup Tur Dhal or Masur Dhal
2 onions chopped
2 green chillies chopped
1 teaspoon garlic chopped
1 teaspoon ginger chopped
½ teaspoon turmeric powder
¼ teaspoon mustard
A few curry leaves
Salt to taste
1 tablespoon oil

Cook the dal with sufficient water and ½ teaspoon turmeric powder till soft in a pressure cooker. Mash and keep aside. (The dal should be quite thick).
Heat oil in a pan and add the mustard. When it splutters add the chopped onion, green chillies curry leaves, ginger and garlic and fry well till the onions turn golden brown.Add the cooked and mashed dal and mix well. Add a little ghee while serving.

GREEN BANANA FRY

2 green plantains

2 teaspoons chilly powder
½ teaspoon tumeric powder
Salt to taste
2 tablespoons oil
1 teaspoon cumin powder
2 sprigs curry leaves
1 teaspoon mustard seeds
Peel the green plantains and chop them into small pieces. Mix with the chilly powder, cumin powder, tumeric powder, and salt. Heat oil in a pan and add the mustard seeds and curry leaves. When the mustard seeds crackle, add the chopped plaintain and fry on low heat stirring constantly till the plantain is cooked.

BEANS FOOGATH

½ kg string beans chopped finely
½ cup grated coconut
3 red chilies broken into bits
¼ teaspoon mustard seeds
A few curry leaves
Boil the beans for about 5 minutes with some water. Strain and keep aside. Heat oil in a pan and add the mustard seeds. When they splutter add the red chilies and curry leaves and fry for a few seconds. Now toss in the boiled beans. Add salt and coconut and mix well. Stir-fry for a few minutes and then take down.

LADY FINGER / OKRA CURRY

Serves: 4
Cooking time (approx.): 11 minute

300 grams ladyfingers/ okra cut into small (1/4") pieces
2 medium onions sliced finely
3 tablespoon oil
1 teaspoon each of red chillie, coriander and cumin powders
½ teaspoon each of turmeric powder and garam masala powder
2 green chillies slit
A squeeze of lemon
salt to taste

Heat oil in a pan and add the sliced onions. Fry till slightly browned. Add red chillie powder, turmeric powder, coriander powder, cumin powder and garam masala. Fry again for a few seconds. Add the okra and the slit green chillies. Add a dash of lemon and sprinkle salt to taste. Mix well. Cover and cook on low heat for about 5 minutes or till the okra is cooked but firm.