As we celebrate Mahavir Jayanti, a day honouring the birth of Lord Mahavir - his principles of violence, truth & purity are still upheld. What better way it could be other than food to celebrate this festival through soul-nourishing meals? 

Foodism is here with Jain-friendly recipes specially curated for Mahaveer Jayanti to highlight the serenity and simplicity of Jain cuisine. Keeping it flavourful and festive, these recipes are made without onion, garlic, or root vegetables. 

Jain Chhole

Ingredients - 

• 1 cup Kabuli chana (chickpeas) – soaked overnight
• 2 tomatoes – pureed
• 1 green chilli – chopped
• 1-inch ginger – grated or paste
• 1 tbsp oil or ghee
• 1 tsp cumin seeds (jeera)
• 1 tsp coriander powder
• ½ tsp turmeric powder
• 1 tsp red chilli powder (adjust to taste)
• ½ tsp garam masala
• ½ tsp amchur (dry mango powder)
• Salt to taste

Instructions - 

1. Soak chana overnight. Drain and rinse.
2. Pressure cook with fresh water and a pinch of salt for 4–5 whistles or until soft.
3. Set aside, do not discard the water (it will be used for the gravy).
4. Heat oil in a pan. Add cumin seeds and let them crackle. Add grated ginger and green chilli, and sauté for a few seconds. Add tomato puree and cook until the raw smell disappears and the oil starts separating.
5. Add turmeric, coriander powder, red chilli powder, salt, and amchur. Mix well and cook for 1–2 minutes.
6. Add the boiled chana and the cooking water. Mix and simmer for 10–12 minutes, until the gravy thickens. Add garam masala towards the end.
7. Serve hot with puri, phulka, or jeera rice.
8. Tip: Roast a small piece of dry amla (gooseberry) with chana while boiling for enhanced colour and taste in your Jain chole.

Jain Pav Bhaji 

Ingredients - 

For the Jain bhaji:

• 1 cup raw banana (boiled & mashed) – a substitute for potato
• ½ cup cauliflower florets – boiled & mashed
• ½ cup peas – boiled
• 1 cup tomatoes – finely chopped or pureed
• ½ cup capsicum (green bell pepper) – finely chopped
• 1 green chilli – finely chopped
• 1 tsp grated ginger
• 1½ tbsp Jain pav bhaji masala (no onion-garlic variety)
• ½ tsp turmeric powder
• 1 tsp red chilli powder
• Salt to taste
• 2 tbsp butter or oil (or both)
• Water – as needed
• Juice of ½ lemon – optional

For the pav: 

• Pav buns (ensure they’re eggless and Jain-compliant)
• Butter or ghee – for toasting
• A pinch of pav bhaji masala – optional, for extra flavour

Instructions - 

1. Boil and mash raw banana and cauliflower separately. Boil peas and set aside. Puree or finely chop tomatoes and chop capsicum.
2. In a heavy pan or kadhai, heat butter or oil. Add grated ginger and green chilli, and sauté for a few seconds.
3. Add chopped capsicum and, sauté for 2–3 minutes. Add tomatoes and cook until soft and pulpy.
4. Add turmeric, red chilli powder, pav bhaji masala, and salt.
5. Mix in mashed raw banana, cauliflower, and peas. Use a masher to blend everything. Add water little by little to adjust consistency.
6. Let it simmer for 8–10 minutes on low flame. Finish with lemon juice  
7. Heat a tawa, and spread butter on both sides of the pav. Sprinkle a little pav bhaji masala if you like. Toast until golden and slightly crisp.
8. Serve hot with a dollop of butter on top of the bhaji. Your Jain pav bhaji is ready to get indulged in! 

Jain Bhindi Masala

Ingredients - 

• 250g bhindi (okra/ladyfinger) – washed, dried, and chopped into 1-inch pieces
• 2 medium tomatoes – finely chopped or pureed
• 1 green chilli – chopped (optional)
• 1 tsp grated ginger
• 2 tbsp oil or ghee
• ½ tsp cumin seeds
• ¼ tsp asafoetida (hing)
• ½ tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• ½ tsp red chilli powder (adjust to taste)
• ½ tsp amchur (dry mango powder)
• Salt to taste

Instructions - 

1. Make sure the bhindi is completely dry before cutting to avoid sliminess. 
2. Heat 1 tbsp oil in a pan, sauté bhindi on medium heat for 8–10 minutes until tender and slightly crisp. Remove and set aside.
3. In the same pan, add another 1 tbsp oil. Add cumin seeds and let them splutter.
4. Add asafoetida, grated ginger, and green chilli, and sauté briefly.
5. Add chopped/pureed tomatoes, cook until soft and oil separates.
6. Add turmeric, red chilli, coriander, and cumin powders, mix well and cook for a minute.
7. Add sautéed bhindi to the tomato masala. Mix gently so bhindi doesn’t break. Add amchur and adjust salt, this will enhance the flavour of the Jain bhindi masala 
8. Cook for 3–4 minutes on low flame so flavours combine.
9. Serve hot with phulka, paratha, or plain dal-chawal.
10. Tip: Add a little crushed peanut powder to your Jain bhindi masala for a nutty twist or to naturally thicken the gravy.

Moong Dal Dhokla 

Ingredients - 

For the dhokla:

• 1 cup yellow moong dal – soaked for 3–4 hours
• 1 green chilli – chopped1-inch ginger – chopped or grated
• ¼ tsp turmeric powder
• 1 tbsp lemon juice
• Salt to taste
• 1 tsp Eno fruit salt (or ½ tsp baking soda)
• 1 tsp oil (optional, for batter)

For tempering:

• 1 tbsp oil
• ½ tsp mustard seeds
• 1 tsp sesame seeds (til)
• 1-2 green chillies – slit
• Curry leaves – optional (omit if strictly Jain)
• 2 tbsp water – to sprinkle after tempering
• Pinch of asafoetida (hing)

Instructions - 

1. Drain the soaked moong dal. Blend it with green chilli and ginger into a smooth batter (use minimal water). Add turmeric, salt, lemon juice, and 1 tsp oil. Mix well.
2. Just before steaming, add eno, and mix gently in one direction. It will become light and fluffy.
3. Grease a plate or thali.  Pour the batter in and steam in a steamer or pressure cooker (without a whistle) for 15–18 minutes. 
4. Check with a toothpick – it should come out clean.
5. Heat oil in a small pan. Add mustard seeds, and let them crackle. Add sesame seeds, green chillies, asafoetida, and curry leaves if using.
6. Add 2 tbsp water to the tempering and pour it over the dhokla while it’s still warm.
7. Let it cool slightly, then cut into squares. 
8. Garnish the moong dal dhoklas with coconut and enjoy!
9. Serve your moong dal dhokla with green chutney (without garlic) or sweet tamarind chutney.

Tamatar Kadhi

Ingredients - 

• 2 large tomatoes – pureed or finely chopped
• ½ cup curd (yoghurt) – slightly sour preferred
• 1 tbsp besan (gram flour)
• 1 green chilli – finely chopped
• 1 tsp grated ginger
• ½ tsp cumin seeds
• ¼ tsp mustard seeds
• Pinch of asafoetida (hing)
• ½ tsp turmeric powder
• ½ tsp red chilli powder
• Salt to taste
• 1 tbsp ghee or oil
• 2 cups water (adjust for desired consistency)

Instructions - 

1. In a bowl, whisk together curd, besan, and water until smooth. Make sure there are no lumps so you get a smooth tamatar kadhi.
2. Heat ghee/oil in a pan. Add mustard seeds and cumin seeds.
3. Once they splutter, add asafoetida, ginger, and green chillies. Add chopped or pureed tomatoes.
4. Cook till the tomatoes are soft and the oil slightly separates.
5. Add turmeric, red chilli powder, and salt. Pour in the curd-besan mixture, stirring continuously on low-medium flame.
6. Simmer for 8–10 minutes, stirring occasionally, until kadhi thickens and is well-cooked. Turn off the flame.
7. Serve hot with steamed rice, jeera rice, or phulka.
8. Tip: Always use slightly sour curd for a traditional tamatar kadhi tang. Stir continuously when adding the curd mix to prevent curdling.

Aamras

Ingredients - 

• 3 ripe mangoes (Alphonso or Kesar preferred for best flavour)
• 2–3 tbsp sugar (adjust depending on mango sweetness)
• ¼ tsp cardamom powder (elaichi)
• 1–2 tbsp milk or water – optional, to adjust consistency
• Few saffron strands
• Chopped dry fruits – optional, for garnish (cashews, almonds, pistachios)

Instructions - 

1. Wash, peel, and cut the mangoes into chunks. Remove the seed.
2. In a blender, add mango pieces, sugar, cardamom powder, and saffron strands (if using). Blend until smooth.
3. Add a little milk or water only if needed to adjust the thickness of the aamras.
4. Refrigerate for at least 30 minutes before serving.
5. Garnish your aamras with chopped dry fruits (optional).
6. Note: You can use milk in aamras instead of water for a creamy texture (skip if fasting).

This Mahavir Jayanti, let your plate reflect perfection & peace. May these meals filled with devotion satisfy your soul. Download Foodism today to get updates on more such recipes, which are not only curated for your routine but also can lighten up your festivals.