Brinjal Fry

Ingredients:

• Brinjal(Small ones) - 6
• Onion - 1/2
• Garam masala powder -1 tsp
• Dhaniy apowder -1tsp
• Jeera powder -1 tsp
• Chili powder - 1/2 to 1 tsp
• Mustard seeds and Urad dal - 1/2 tsp
• Curry leaves
• Turmeric powder - pinch
• Salt - to taste
• Oil - 5 to 6 tsp
• Cilantro

Method:

1. Thinly slice Brinjals and Onion.
2. Heat Oil in a pan, add Mustard seeds and Urad dal,turmeric powder. Once the seeds starts spluttering add Curry leavs and Onion, fry till the Onion are transparent.
3. Add Brinjals and fry till they are half cooked. Then add Masala powder,dhaniya powder,Jeera powder and Salt,chilli powder. Fry till the Brinjals are completed cooked.
4. Garnish with chopped cilantro.

Brinjal sesame powder curry

Ingredients:

• Brinjals                   1/4kg
• Onion                     4 tbsp
• Sesame powder      5tsps
• Salt                       as required
• Red chillies             3
• Chilli powder           1tsp
• Chana dal              1 tbsp
• Urad dal                 1 tbsp
• Cumin seeds          1 tsp
• Mustard seeds        1 tsp
• Curry leaves           1 stalk
• Turmeric powder     pinch
• Cilantro chopped
• Spring onions

Method:

1. In a pan heat 2 tbsp of oil .Add mustard and cumin seeds,turmeric powder.
2. When they splutter add the chana dal,urad dal,red chilli and curry leaves.
3. When they done add chopped onion.After 5 min add brinjal(cut into small pieces).
4. Cover and cook.Add salt,chilli powder.Cover and cook until it is well cooked.
5. Now add the sesame seed powder.Mix well.
6. Garnish with cilantro and chopped spring onions and some sesame seeds.

Brinjal Gravy with Eggs

Ingredients:

• Eggs – 4 – boiled and deshelled
• Brinjals – 1/2kg
• Onion – 1 – finely chopped
• Curry leaves – 1 sprig
• Tamarind pulp – 1/2 cup
• Mustard seeds – ½ tsp
• Fenugreek seeds – ¼ tsp
• Red chili powder – 2 tsp
• Coriander powder – 2 tsp
• Turmeric powder – a pinch
• Salt – as per taste
• Oil – 4 tsp
• Water – 2 cups
• cilantro chopped

Method:

1. Heat oil in a kadai when the oil is heated, add mustard and fenugreek seeds, when it crackles add chopped onion and fry until they turn golden brown,
2. Now add brinjals along with salt, red chili powder, turmeric powder, coriander powder and curry leaf, mix everything well and saute it for 2 mins.
3. Now add the boiled eggs and tamarind pulp to the brinjal gravy and cover the kadai with a lid and cook for 5mints.
4. Add 2 cups of water and cook the gravy till the brinjals are cooked and cook the whole gravy for 5 mins, till the gravy comes together.
5. Finally garnish wih cilantro chopped.

brinjal tomato coriander leaves chutney

Ingredients:

• Brinjal            1/4 kg
• Tomatos         3
• Green chillies  8 to 9 
• Tamarind paste 1 tsp
• Cumin seeds   1/2 tsp
• Garlic flakes    5 pcs
• Turmeric powder 1/4 tsp
• Salt            to tatse
• Oil              2 tsp
• Coriander leaves    1bunch
• For tempering:
• Oil           2 tsp
• Red chillies  1
• Mustard seeds  1/4 tsp
• Cumin seeds 1/4 tsp
• Urud dal       1/2tsp
• Channa dal  1/2 tsp
• Curry leaves 

Method:

1. Cut brinjal into thin round pieces.
2. Heat oil and add brinjal pieces,little salt and turmeric. 
3. Fry brinjal pieces for 15 mts with low flame and keep aside.
4. Fry tomatos with little oil for 15 mts with low flame and keep aside.
5. Heat a little oil in a pan add green chillies without choping and fry for 2 mts
6. Grind fried chillies,cumin seeds, garlic flakes, tamarind and salt.
7. Add brinjals and tomoto and cilantro use whipper for mixing the content.
8. Tempering: heat oil in a pan add red chilli,mustard seeds, cumin seeds and let them splutter and add chana dal, urad dal and curry leaves and remove from fire
9. add brinjal tomato paste and mix well.
10. Spicy spicy chutney is ready to serve with white rice and ghee.

Egg plant with aloo

Ingredients:

• 2 tbsp oil
• 1/2 tsp cumin seeds (jeera)
• 1 chopped potato
• 1 cup brinjal (baingan / eggplant) cubes
• 1/2 cup finely chopped onions
• 3 tsp chopped garlic 
• 2 tsp chopped ginger
• 3 green chillies 
• 1 tsp red chili powder
• 1/4 tsp turmeric powder 
• 1 tsp coriander-cumin seeds (dhania-jeera) powder
• salt to taste
• cilantro chopped 

Method:

1. Heat the oil in a pan and add the cumin seeds.
2. When the seeds crackle, add garlic, ginger and whole green chilli slices and saute for 1 minute.
3. Add the onions and saute till light brown.
4. Add the turmeric powder, mix well and add the red chili powder and coriander-cumin seeds powder and mix well.
5. Add the potato pieces and saute for few minutes.
6. Add brinjal pieces and saute for few minutes.
7. Add 1 cup of water gradually, mix well and cover and cook on a slow flame till the potatoes and brinjal are cooked.
8. Serve hot garnish with cilantro chopped.

Brinjal Green peas curry

Ingredients:

• 1/2 kg white brinjals
• 1 cup green peas
• pinch of turmeric
• salt to taste
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 1/2 tbsp finely grated ginger
• 6-8 garlic cloves, slightly crushed
• 2-3 dry red chillis
• 12-15 curry leaves
• 3 medium onions chopped
• 3-4 green chillies
• 1 tsp chilli powder
• 1 1/2 tbsp oil

Method:

1. Boil green peas adding a little salt, turmeric powder and about a big cup of water. Strain any left over water once the vegetables are boiled.
2. Heat oil in a cooking vessel and add the mustard seeds and let them splutter. Next add the cumin seeds, dry red chillis, curry leaves, garlic and ginger and toss them about for a few seconds.
3. Now add the green chillis and onions and saute them till transparent.
4. Add the boiled peas and cubed brinjals,salt, combine and cook uncovered for 5-7 mts on medium heat. Add very little quantity of water, reduce heat and cook covered  till the curry is done.

Brinjal Tomato curry

Ingredients:

• Brinjals                                          250gms
• Tomatoes                                      2 or 3 medium finely chopped
• Green Chillies                                4 chop into lengthwise
• Onion                                            1 medium chop into lengthwise
• Curry leaves                                  2 sprigs
• Ginger garlic paste                        1tbsp
• Mustard seeds                              1tsp
• Cumin seeds                                1tsp
• Turmeric powder                            1/2tsp
• Dhaniya powder/Coriander powder - 1tsp
• Salt                                              to taste
• Chilli powder                                 1tsp
• Oil                                                3 tbsp
• cilantro                                         fist full(chopped)

Method:

1. Take water in a bowl. Add little salt in it. Now cut brinjals into lengthwise and put it in water.
2. Now heat oil in a pan. Add mustard and cumin seeds and allow it to splutter.
3. Add green chillies, curry leaves and fry for 1minute. 
4. Add onions, turmeric powder and ginger garlic paste and fry until onion turns golden color.
5. Add  Tomatoes and fry till tomatoes are well cooked or for 10 minutes.
6. Add chopped brinjals and mix well. Close it with a lid and allow it to cook until brinjals are well cooked.
7. Now remove the lid. Add salt,chilli powder, dhaniya powder and fry for 5minutes.
8. Finally garnish with cilantro.

Brinjal chana dal curry

Ingredients :

• Brinjals                    1/2kg
• Chanadal                 150 gms
• Onion                       1
• Ginger garlic paste    1 tsp
• Curry leaves             2 sprigs
• Turmeric powder       1/4 tsp
• Red chilli powder      1 tsp
• Salt                         to tatse
• Garam masala         1/4 tsp
• Oil                          3 tbsp
• Green chillies          2 to 3
• Cilantro chopped     fist full

Method:

1. Wash and cut brinjals into cubes and keep in salted water. 
2. Soak chanadal in water for atleast half an hour. 
3. Heat oil in a pan and add chopped onions,chillies.
4. Saute them till soft and add turmeric, curry leaves, ginger garlic paste,chana dal and red chilli powder and saute for two minutes more. 
5. Now add  brinjal pieces and salt . Mix well and cover with lid. Cook till water evaporates. Now add a cup of water and cook on medium heat. After the brinjal pieces and dal are cooked , add garam masala powder and finally garnish with cilantro

Stuffed Masala Brinjal

Ingredients:

•  Small Brinjal                        8-10 
•  Onions                                3-4
•  Ginger garlic paste               3tsps 
•  Garam Masala                     1tsps 
•  Dhania (coriander) powder     1tsps 
•  Cumin seeds powder (Jeera)  1tsps
•  Turmeric powder                 1/2 
•  Red chilly powder               4tsps 
•  Oil                                      
•  Salt                                      to taste
• Tamarind paste                      2tsps
• Sesame paste                       2tsps
• Coconut paste                       2tsps
• Fresh coconut grated             2tsps(optional)
• Cilantro chopped                   fist full

Method:

1.  Wash and cut the Brinjal from the centre into two parts without taking out and cutting the tail. Keep them aside.
2. Chop onions and paste them.
3. Take a pan and heat up the oil in it then add turmeric powder.
4. Now mix onion paste,ginger garlic paste,garammasala,dhania powder,jeera powder,redchilli powder,salt,sesame paste and coconut paste to gether.
5. Now fill this paste in to brinjals and fry in the oil by placing lid.
6. Cook it for 15mints and then add the left over paste to brinjals and cook it until gravy thickens.
7. Finally add tamarind juice and cook on a low flame for 5mints and finally garnish with cilantro and coconut grated(wish)

Bisi Bele Baath

Ingredients:

• 1 cup Rice
• 3/4 toor dal
• 1/4 tsp turmeric
• 1 large Carrot, peeled, cut into pieces
• handful Green Beans
• 1/2 cup green peas 
• 1/2 large Green Bell Pepper (Capsicum), seeds removed and small diced
• 1 small tomato, diced
• lemon sized seedless tamarind (adjust as per taste)
• 1-2 tsp Sambar powder
• 3 tbsp Bisi Bele Bath powder 
• 2 tbsp grated dry coconut 
• 4 tsp oil
• salt

Ingredients for seasoning:

• 2 tbsp Ghee or oil or a mix of both
• 1/2 tsp black mustard seeds
• 1/8 tsp asafoetida or hing
• 1/4 cup or cashews
• 4 curry leaf stalks
• Chopped cilantro

Ingredients for the Bisi Bele Bath Powder:

• 2tsp Channadal
• 1tsp Urad dal
• 2no Cinnamon stick (small pieces)
• 3nos Cloves
• 1/2tsp Fennel seeds
• 1/2tsp Poppy seeds
• 1no Cardamom
• 2tbsp Coriander seeds
• 5nos Dry red chillies
• Few curry leaves
• 1/4tsp Fenugreek seeds
• 3tbsp Dessicated coconut

If you dont want to use sambar powder as listed above, dry roast these as well:

• 1/2 tsp cumin seeds
• 1/4 tsp mustard seeds
• 1/4 tsp whole black pepper
• 3-4 curry leaves

Method:

1. Heat oil/ghee in the pressure cooker over medium-high heat and follow seasoning steps. 
2. To the seasoning, add diced bell pepper and turmeric,Mustard seeds,hing and saute for a bit. Add the remaining veggies and sauté, add diced tomato, salt, washed lentils, washed rice and stir well until rice turns opaque. Add tamarind pulp, sambar mix, Bisi Bele Baath mix, 5 cups of water and give it a good stir. Shut the cooker closed and cook for 2 whistles. When cooker cools, serve hot Bisi Bele baath with the fried cashew ,grated coconut and curry leaves and chopped cilantro.

Sambar

Ingredients:

• 1 cup toor dal
• 2 cups water
• 1/2 cup tamarind 
• 1/2 cup water
• 1 tomato, chopped
• 4 to 5 green chillies sliced
• 1/2 turmeric powder
• salt to taste
• 2tsps chilli powder
• 2tsps sambar powder
• 1 tablespoon unsweetened grated fresh coconut
• 2 dried red chillies
• coriander chopped fist full
• few curry leaves 
• 1 drumstick into four pieces
• 2 ladies fingers
• 2 brinjals
• 1 carrot
• 1 raddish
• 2 teaspoons vegetable oil
• 1 teaspoon mustard seed
• 1 teaspoon cumin seed
• 1/4 teaspoon asafoetida powder

Directions:

1. Place toor dal in a saucepan with 2 cups water and bring to a boil. 
2. Reduce heat to medium-low, and cook until soft, about 15 minutes. 
3. In another saucepan, mix together the tamarind stir in 1/2 cup water to make a watery juice. Bring to a boil once again, then remove from the heat and set aside.
4. Now pour this watery juice in to cooked dal and stir well by adding all the vegetables which are cut in to pieces along with green chillies and boil it for 20 mints in a medium flame.
5. Now add sambar powder to the boiled sambar and boil it again for 10mints in a low flame.
6. Now heat oil in a small skillet over medium heat, and add the mustard seed, cumin seed,red chillies,curry leaves and asafoetida powder. Once the mustard seeds start to sputter and the mixture is fragrant, remove from heat and stir into sambar. 
7. Finally add grated coconut and chopped coriander and boil for 2mints and serve hot.

Baby Potato 65

Ingredients:

• 12 baby potatoes
• 8 Green chillies sliced
• 1/2 tsp crushed jeera
• 1/4 tsp chilli powder
• 1tsp dhaniya powder
• 1/4 tsp fresh pepper powder
• 1/2 tsp garam masala 
• 1 1/4 tsp salt
• few curry leaves
• 1/2tsp cummin seeds
• 1/2tsp Urad dal
• 1/2 yellow lentils
• 1/2 mustard seeds
• few coriander leaves chopped
• 5 tsp refined oil

Directions:

1. Wash the potatoes and boil them and allow potatoes to cool.Peel off the skin and prick the potatoes with a fork.
2. Heat oil and add mustard seeds,cummin seeds,uraddal,yellow lentils and fry them.
3. Now add boiled and peeled pototoes and let them cook in a low flame until they turn brown in color.
4. Finally add salt,chilli powder,dania powder,cummin powder,pepper powder,garam masala and stir it well.
5. Finally add sliced green chillies,curry leaves,and fry them for 5mints and finally garnish with chopped coriander leaves.
6. Serve as a side dish for Sambar or take them as a snack.