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When it comes to cooking without onion and garlic, it can feel tricky for many, but the lip-smacking Jain recipes prove otherwise. Rooted deeply in the Jain philosophy of mindful eating, the cuisines prepared in this religion do not use ingredients that grow underground.
Instead of using heavy-based curries and flavours for the meal, the dishes in Jain culture primarily use ingredients such as hing, ginger, green chillies, and simple spices that make dishes that are light on the stomach, nourishing, and amazingly delicious. From the yoghurt-based curries to simple sabzis that are prepared with seasonal vegetables, Jain meals are proof that food does not need to be prepared with a wide range of ingredients to taste good.
Jain Food Recipes Without Onion And Garlic
Listed below are some recipes that are prepared in the Jain culture without using onion or garlic.
Lauki Chana Dal Curry
Lauki chana dal is a light and wholesome curry that is prepared with bottle gourd (lauki) and soaked chana dal. When cooked in a tomato and ginger base, it gives it a mild taste. The subtle sweetness of lauki perfectly balances with the earthy taste of the dal. Add tempering of cumin, green chillies, and a dash of hing for flavour to add some extra flavours. It is a perfect dish that goes wonderfully with chapati or steamed rice. Loaded with protein and easy to stomach, it is a favourite in the Jain household.
Karela Besan Sabzi
Karela besan sabzi is a delicious way to enjoy the bitter gourd or karela. This dry sabzi is prepared by using gram flour or besan that perfectly balances the bitterness of the bitter gourd. To make this, simply saute the thinly sliced karela with turmeric and coriander, and add a little bit of jaggery to give it a sweet touch. The earthy fragrance of the roasted besan evenly coats the karela, giving it a nutty crunch. Loaded with rich nutrients such as fibre and iron, this sabzi goes perfectly with rotis and adds variety to the Jain menu.
Tinda Masala
Tinda or apple gourd is a seasonal vegetable that has not gained much of a fan following among people. But, little did you know, that when cooked in a tomato-based masala curry with ginger and green chillies, it turns out to be a flavourful curry. The soft and juicy texture of tinda absorbs the blend of spices beautifully. It is light on the stomach, good for people who follow a sattvic diet, and easy to cook. It is perfect for everyday meals and can be best enjoyed with rotis or even plain rice.
Bhindi Dahiwala
Okra or bhindi, when cooked in a spicy yoghurtt base without onion and garlic, makes a tangy and refreshing sabzi to enjoy. The yoghurt or dahi gives the curry a creamy texture while mustard seeds, curry leaves, and green chillies further enhance its flavour. This dish helps in keeping the stomach full as well as cool on hot summer days. It tastes best when enjoyed with parathas or jeera rice for a perfectly balanced meal.
Jain Style Gatte Ki Sabzi
Typically a Rajasthani speciality, this curry is prepared by using gram flour dumplings or gatte cooked in a curd-based gravy. The regular curry is prepared by using onion and garlic, but for the Jain style, it can also be prepared with hing, cumin, and a mix of various dry spices. The gatte are soft, spongy, and soak up the flavours of the gravy beautifully. It is a royal dish that feels festive yet perfectly fits in a Jain food menu. It can be enjoyed with rotis or steamed rice.
These recipes that are prepared using no onion or garlic are not only ideal for those following Jain traditions but also for anyone looking for light, simple, and healthy meal options. Whether you are exploring the cuisine for religious, fitness, or lifestyle reasons, Jain food has a wide variety of flavours to offer.
