BRINJAL AND DRUMSTICK CURRY

Ingredients


Onion - 1, slit lengthwise
Drumsticks - 2
Potatoes - 2
Brinjals - 4 to 5
Tamarind extract - very little
Fresh Coconut - 1 tblsp
Vangibhath Powder - 1 tsp
Salt as required
Oil for frying

Method

Cut all the vegetables into 2 inch pieces lengthwise.Heat oil, add mustard, curry leaves and then onion. Fry till transparent, add other vegetables, fry for a minute, pour diluted tamarind extract (just enough to cover the pieces) and cook till vegetable becomes soft. When moisture is absorbed completely, add salt, vangibhath powder, coconut and mix gently for one minute.

BRINJAL CORIANDER CURRY

Ingredients

Tender Green Brinjals - 1/4 kg
Oil for frying

For Paste

Fresh Coconut - 3 tbsp, grated
Green Chillies - 5 to 6
Ginger - 1/2 inch piece
Roasted Gram - 1 tbsp
Coriander Leaves - 1 medium bunch
Salt as required

How to make brinjal coriander curry

Wash and dice brinjals into small pieces. Keep immersed in water till required. Heat 2 tblsp of oil in a deep frying pan, add brinjals and fry for few minutes. Add ground paste with half cup of water, mix well, close with lid.Cook in a reduced flame stirring in between to prevent sticking to pan.When moisture is absorbed and curry becomes thick, remove from fire and serve with rice.

BAINGAN BARTHA

Ingredients

1 medium eggplant
1/2 cup Cooked green peas
1 Finely chopped onions
1 Finely chopped tomatoes
1 Finely chopped green chilli
1/2 tsp Red chilli powder
1/2 tsp Garam Masala Powder
1/4 tsp Turmeric Powder
3 tbsp Vegetable oil
Salt to taste
Chopped green coriander leaves for garnishing

How to make Baingan Bharatha

Apply oil to eggplant and roast it on a gas burner over medium heat.Frequently turn the eggplant upside down, until fully roasted.Once done, hold it under cold running water or in a bowl full of water. Cool it and peel off the skin.Mash the flesh. Heat oil in a pan. Add green chilli and onion and fry over medium heat until light golden brown. Add red chilli powder, turmeric powder, garam masala salt and stir. Add tomatoes and cook until tender. Add green peas and mashed eggplant. Stir well, fry it over medium heat.Garnish the baigan bharta with green coriander leaves and serve hot.

BAGARA BAINGAN

Ingredients

1/2" piece of ginger
2 green chilies
1/4 cup Shredded coconut
1/2 tsp Garam masala
4 tbsp Ghee
1 tsp Black mustard seeds
1/2 tbsp Whole cumin seeds
1/8 tsp Asafetida
1 tsp Turmeric
1 tbsp Coriander
1 sm Eggplant cut in cubes
1 tsp Salt
3 tbsp Fresh coriander, chopped
1 tbsp Lemon juice

How to make bagara baingan

Paste ginger, green chilies and coconut in blender with 1/3 cup of water till smooth. Add garam masala & pulse for a few seconds. Set aside. Heat ghee. Whe hot, add mustard & cumin seeds & fry for a few seconds. Stir in the asafetida and then pour in the mixture from the blender. Add the turmeric, coriander, eggplant, salt and coriander. Mix very gently so as not to break the brinjals.Reduce heat and fry gently until the liquid has evaporated. In the bagara baigan mix add lemon juice and remaining coriander greens and serve.

ALOO BAINGAN

Ingredients

1/2 piece ginger
2 green chilies
1/4 cup Shredded coconut
1/2 tsp Garam masala
4 tbsp Ghee
1 tsp Black mustard seeds
1/2 tbsp Whole cumin seeds
1/8 tsp Asafetida
6 Potatoes, boiled & cubed
1 tsp Turmeric
1 tbsp Coriander
1 Eggplant cut into cubes
1 tsp Salt
3 tbsp coriander, chopped
1 tbsp Lemon juice

How to make aloo baingan

Paste ginger, green chilies & coconut in blender with 1/3 cup of water till smooth. Add garam masala & pulse for a few seconds. Set aside.Heat ghee add mustard & cumin seeds & fry for a few seconds. Stir in the asafetida, immediately put in the potatoes. Stir fry for 5 minutes then pour in the mixture from the blender. Add the turmeric, coriander, eggplant, salt and coriander. Mix very gently so as not to break the vegetables. Simmer the heat and fry until the liquid has evaporated. In the aloo baigan mix lemon juice & remaining coriander greens & serve.

ALOO MATAR

Ingredients:

3 Potatoes
1/2 cup Peas
1/2 cup Curd
Salt To Taste
3 Green chillies
1 Onion
3 Tomatoes, chopped finely
1 inch Ginger
1/2 tsp Corainder powder
1 tsp Red chilli powder
1/2 tsp Garam masala
Salt To Taste
2 tbsp Oil
1 Turmeric powder
Handful Pinch Corainder leaves

How to make aloo matar

Boil the potatoes and peas. Cut half the potatoes into big pieces and mash the other half.Grind onions, chillies, ginger with little water to fine paste.Heat oil, add mustard seeds, cumin seeds and fry till they pop up.Add the ground paste and fry until it is done.Add tomatoes, salt, turmeric powder, red chilli powder, corainder powder, garam masala and mix well.Add the boiled potatoes, peas, one cup of water. Cover and cook for few minutes.Add the beaten curd and cook on slow flame until a thick gravy is formed.

ALOO PALAK

Ingredients

2lb Spinach (chopped)
1lb potatoes (quartered)
2 green chilies
1 tbsp melted butter
A pinch of asafoetida
1 tsp white cumin seeds
Salt To Taste
Garnish :
Tomato slices
Lemon wedges

How to make aloo palak

Heat the butter in a pan and fry the asafoetida and cumin seeds and fry for 2 mins.Add the spinach,potatoes, salt and chilies.Cover and cook over a moderate heat for about 10 minutes.Stir several times and then arrange the tomato and lemon slices over the mixture.Cover, lowering the heat and cook for another 5 minutes.
Serve the aloo palak hot as a side dish