Home made Paneer (curd cheese) and spinach cooked with garlic, peppers and tomato in a creamy sauce. Goes well with lemon rice.

An unusual combination of sweet mangoes and green bananas cooked in yoghurt with green chillies, ginger and fresh curry leaves. A sweet and sour dish that is highly recommended.

A Kerala lentil curry made of washed mung beans and split yellow lentils with tomato, chillies and garlic.

Aubergines cooked in a thick tomato and onion sauce, flavored with curry leaves, chilli and coriander.

Fresh spinach and toor dal cooked in a thick sauce of garlic, tomatoes and green peppers, flavoured with curry leaves.

A Hyderabad recipe of aubergines cooked in a ground paste of roasted onions, coriander seeds, chillies and tamarind, mixed with yoghurt and cashew nut sauce.

A mixed vegetable speciality from the Southern State of Karnataka. A spicy curry made of beans, carrots, cauliflower, potatoes and simmered in a sauce of garlic, ginger and fennel.

An amazingly vibrant dish, traditionally only served at wedding feasts. Fresh beetroot and spinach are blended together in a yoghurt sauce with roasted coconut, mustard seeds and curry leaves - a must for the adventurous.

This famous Keralian dish is the ultimate for feasts and celebrations. Potatoes, carrots, beans, green bananas and drum sticks (discard the fibrous outer part and enjoy its fleshy centre), steamed in turmeric water, and mixed with fresh coconut, chillies and home made yoghurt.