10 Simple Jain curries

This cookbook lists 10 Jain curries, greatly simplified, so that a first time cook can easily cook them. The following curries are listed in this cookbook:

1. Fruit Chutney is a uniquely Jain curry using a variety of fruits which are blended with chili and lemon juice.

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

3.: Tomato Chutney . Jain curries use a lot of tomatoes and here they are briefly cooked and blended to a paste.

4.: Methi Papad ki Sabji (Lentil wafer - yogurt curry) uses sun dried lentil wafers as a vegetable substitute . This is cooked during the monsoon months( Parushyan / Chaturmasya) during which many vegetables are prohibited.

5.: Gatte Ki Sabji (Gram flour dumpling curry) uses gram flour dumplings as a vegetable substitute. Parushyan recipe

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. (Parushyan recipe)

7.: Pathod Sabji (Gram flour dumpling curry) is a dry curry made from gram flour pasta. (Parushyan 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) uses whole un husked mung dal.

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