10 no-vegetable Jain curries (Paryushan recipes)

This cookbook lists 10 Jain curries, cooked during the religious observance of Paryushan, the most important of Jain festivals. Fresh vegetables are taboo during this period and a variety of vegetable substitutes are used.

These recipes are greatly simplified, so that a first time cook can easily cook them. The following curries are listed in this cookbook:

1. Papad Choori (Dry Papad curry) is eaten as a snack and is just crumbled and spiced up papad.

2.: Mogar ki sabzi is soaked mung dal cooked into a dry curry.

3.: Choonbadi is gram flour blended to a paste and cooked in boiling water into little dumplings, which is then used as a vegetable substitute and cooked with yogurt.

4.: Methi Papad ki Sabji (Lentil wafer - yogurt curry) uses sun dried lentil wafers as a vegetable substitute .

5.: Gatte Ki Sabji (Gram flour dumpling curry) is cooked with gram flour dumplings

6.: Pathoondri Kadhi (Gram flour – yogurt curry) is a regular north Indian gram flour - yogurt curry, but unlike them uses gram flour dumplings in place of vegetables.

7.: Pathod Sabji (Gram flour dumpling curry) is a dry curry made from gram flour pasta. (Paryushan recipe)

8.: Mung Pani ( Sour lentil curry) is boiled split and husked mung dal boiled, spiced and soured by lemon juice.

9.: Mung Sabji (Whole green gram curry) cooks whole unhusked mung dal into a spicy curry.

10.: Panchmela Dal (Five lentil curry) is five different lentils boiled together into a spicy curry.