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Jain Recipes

Jain Recipes

We invite our readers to submit their favorite Jain Recipes. If you make these dishes in your kitchen, do post your pictures and comments so others can benefit. This will be the power of working together for the benefit of all – parasparopgraho jeevanam!

October 2009

Zucchini-Capsicum Vegetable Curry


- Zucchini, 3 medium size, skin removed and chopped to round (1/2 cm thickness) shape or 1.5 inch length (each 4 pieces)

- Capsicum/banana Chilli, 1 medium size, chopped

- Tomato, 1 chopped

- Coriander, washed, finely chopped 1 cup or dry mint powder 1 tsp

- Lime/lemon Juice, 1 tsp

- Canola Oil, 2 tsp

- Skim yogurt, 2 Tbsp

- Water, 1/2 cup


- Red Chilli Powder, 1 tsp

- Coriander Powder, 1 tsp

- Turmeric, 1/2 tsp

- Garam masala, 1/2 tsp


1. Take yogurt in a bowl and mix in all the spices.

2. Heat deep skillet and pour oil. When the oil becomes hot, add the spice paste of step 1.

3. Cook till a mesh type texture results and oil separates out, 5-7 minutes (stirring in between).

4. Add zucchini and tomato pieces and lime juice and mix well. Cover the skillet and simmer for 5 minutes

5. Garnish with coriander leaves or mint powder

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