A Vegan Meal – Khatte Aloo (Sour potatoes), Masala Baingan (eggplant), Tomato Dal, Brown Rice.

I have received a lot of queries asking- Are you a oil free and refined sugar free vegan 24/7? Can you share your diet plan with us? So I thought the best way to show this is by posting a picture of one of my meals. And yes guys I am a oil free and refined sugar free vegan 24/7.
Even when eating out, the key to stay vegan is to ‘ask’. A lot of times restaurants do have options for food which can be made oil free. Also roadside eateries, for example, a few days ago I spent some time with my best friend and we had an amazing mysore masala dosa roadside in Mumbai which was made without oil/butter. The next time I will definitely post a picture, hunger make me forget to click pictures 🙂

Beverages like fresh fruit juice (without sugar), coconut water, sugarcane juice and nimbu (lemon) paani are always available in crunch times along with snacks like mix fruit dish, roasted corn, roasted peanuts and boiled chana.

Also a good way to be prepared is to carry something in your bag like an apple or banana or a homemade snack like granola and no bake brownies. These stay good without needing any refrigeration and act as a handy snack.

If invited for a meal, its best that you inform the host about your meal choice .You will be surprised but a lot of people will definitely have a few options for you too. And along with the gift that you carry for them carry few fruits too so just incase if choices are few you are not starving. My husband and I always eat a small meal before venturing to such gatherings. Trust me it helps!!

And just incase NOTHING is available (which at least I haven’t encountered till now) make a wise choice. Do not succumb to peer pressure. (‘one meal won’t kill you’, ‘just one bite or one sip’).
So today’s meal is the lunch that I am having right now. And remember people even though I am showing you just one plate of food there is no portion control. You can have as much as you like!

For Khatte Aloo

  • Chopped potatoes along with their skin
  • Chilli powder
  • Turmeric
  • Salt as per taste
  • Soaked tamarind (at least 30 minutes in water)

For Masala Baingan

  • 500gms small eggplants
  • 1 small onion finely chopped
  • 2 tbsp roasted chana dal
  • 1 cup chocolate chunks/chips

For the Masala

  • 1 cup fresh coconut
  • 1 tbsp coriander seeds
  • 1 large onion thinly sliced
  • 1/2 tbsp cumin seeds
  • 2-3 cloves of garlic

For the Tomato Dal

  • 1 cup cooked toor dal
  • 2 tbsp. tomato paste or 1/4 cup tomato puree
  • 1 small onion finely chopped
  • 1-2 tsp any curry powder you have (I added madras curry powder)
  • 1/2 tsp ginger garlic paste
  • 3-4 finely chopped curry leaves
  • 1 tsp cumin seeds
  • 1/4 tsp asafoetida
  • Salt as per taste
  • coriander leaves for garnish

Khatte Aloo Method

  1. Apply chilli powder turmeric salt.(You can add whatever masalas you like) to the chopped potatoes. Soak tamarind in water for 30 mins.(you can substitute with chat masala too) Squeeze the pulp out and use only the water.
  2. In a non stick pan add the marinated aloo and plain water (the potatoes should be just submerged in water). Cover and Cook on a slow flame till the aloo is done. Once aloo is done add tamarind water increase the heat to evaporate the water. (Do not add the tamarind water earlier, the potatoes won’t cook). Serve hot.

Masala Baingan Method

  1. Dry roast all the above masala ingredients till the coconut and onions are brown.
  2. Once roasted, grind this with I/2 inch tamarind ball, 1 tsp garam masala and 1tsp jaggery.
  3. To this masala add finely chopped onion and roasted chana dal along with salt for taste.
  4. You can either stuff this masala in the eggplants by slitting them and then cooking them in a non-stick pan by adding water till they are half immersed.
  5. Or you can heat this masala in a non-stick pan by adding 1/2 cup water and then adding the eggplants that are chopped lengthwise. Cover and cook till done.

Tomato Dal Method

  1. Heat a pot, add asafoetida, cumin seeds and curry leaves, roast for 30 secs. Add chopped onions and saute till they are translucent. If they are sticking to the pot add 1 tsp water. add the ginger garlic paste and stir for 15 secs. Add the toor dal and 1/2 cup water. Once it starts boiling add the tomato paste/ puree, the curry powder and salt.
  2. Simmer for 5 mins. Garnish with coriander leaves. Serve hot with brown rice.
    Enjoy a wholesome meal!!
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