Tandoori vegetables:

Tandoori items are a real treat in its own way. If we make this at home in a little healthier way, we can relish it as a wholesome salad for dinner as well. I usually use hung curd and sandwich green chutney, which I usually make and keep in handy for a quick sandwich or Bhel preparation in the evenings.

The sandwich chutney I make has coriander leaves, pudina, garlic, cumin, sugar, salt, green chillies, dry mango powder and a little ready sev or boondi as a thickening agent. I will post the recipe in detail as a separate post, in the near future.

For Tandoori vegetables, I normally prefer Gobi florets, Broccoli florets and American corn pieces.



Gobi /Cauliflower – 1 Small

Broccoli – 1 Small

American sweet corn – 2


Tandoori Masala – 1 table spoon

Hung Curd – 3 table spoons

Green sandwich chutney – 2 to 3 tea spoons

Garlic Mayonnaise – 1 ½ tea spoons

Cumin powder – ½ tea spoon

Butter – 1 table spoon


  • Break open required number of florets (I took 8 each) from Cauliflower and broccoli.
  • Rinse in water, drain.
  • Make 4 pieces from each corn.
  • Boil water in a big vessel, add salt (around 1 table spoon) and Tandoori masala.

Ribbet collage 1

  • Blanch Cauliflower, broccoli and sweet corn separately, one after the other.
  • Drain and keep aside.
  • Now Take one vessel, make a preparation for Marination. Mix in Hung curd, sandwich chutney, mayonnaise, cumin powder and a little salt.

Ribbet collage 2

  • Put blanched veggies, mix everything nicely and keep it under refrigeration for 3 to 4 hours.
  • When you want to grill, pre-heat the oven at 220°C opting a grill mode.
  • Heat the butter, pour over the marinated veggie, mix thoroughly and place the veggie pieces on a lined baking tray and grill for 20 minutes or till top part becomes a little black and looks charred.

Ribbet collage 3

  • Time to serve this with mint dip.



I usually marinate in the morning hours and grill it in the evenings.

For mint dip: If you have sandwich chutney, take 1 teaspoon of chutney, 1 teaspoon of mayonnaise, 2 table spoons of Hung curd, adjust the salt and add a pinch of sugar.


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