TOMATO BRINJAL

 INGREDIENTS

1. Baby brinjal                  500 gms
2. Ginger-garlic paste       2 tbsps
3. Turmeric                       1 tsp
4. Chilly powder              2 tsp
5. Sambar powder            1 tbsp
6. Garam masala              1 tsp
7. Salt                               2 tsp
8. Oil                                1/2 cup

FOR GRINDING

1. Small Onion                20
2. Tomatoes                     500 gms
3. Garlic                          1 whole
   

SEASONING

1. Mustard seeds            1 tsp
2. Urad dhal                   1 tsp
3. Bengal gram              1 tsp
4. Onion                        1
5. Hing                          1/4 tsp
6. Cutty leaves              few
7. Coriander leaves       for garnishing

METHOD

• Wash brinjal slit into 4 parts without cutting the stem.
• Cut 1/2 stem and put in the water adding 1 tsp salt.
• Grind the masala to a course paste.
• Mix all the masala powder, salt and keep aside.
• Heat oil add seasoning, splutter mustard seeds and fry dhal, curry leaves and hing.
• Add masala powder and paste, fry on low flame for 1 minutes.
• Add brinjal ad fry until the masala mix up, fry on low flame.
• Add water and brnig to boil, cook for 15 minutes on low heat.
• Turn brinjal frequently, in pressure pan cook for 2 whistles.
• Simmer until thick and oil floats, garnish with coriander leaves.
• Serve hot with chapati or rice.

BANGALORE BRINJAL GOJJU

INGREDIENTS

1. Brinjal[sou sou]     1
2. Onion                     1
3. Tomato                   3
4. Ginger                    1/4"
5. Garlic                     8 flakes
6. Sambar powder      1 tsp
7. Curry masala          1 tsp
8. Chilly powder         2 tsp
9. Turmeric                 1 tsp
10. Salt                          1 1/2 tsp
11. Water                       1 cup
12. Bengal gram flour    2 tsp

FOR SEASONING

1. Mustard seeds            1 tsp
2. Urad dal                     1 tsp
3. Bengal gram               1 tsp
4. Curry leaves               few
5. Oil                              2 tbsp
6. Hing                           1/4 tsp
7. Coriander leaves        handful

METHOD, 

• Wash and cut the brinjal into 1" cubes.
• Cut onion, tomatoes, hand pound ginger-garlic.
• Heat oil in a cooker pan, splutter mustard and fry urad,bengal gram.
• Add hing, curry leaves, ginger-garlic, and fry
• Saute onion, tomatoes, cut brinjal, mix in chilly, sambar, curry masala powder.
• Add turmeric, Badaga, castor oil, salt, Bengal gram flour, and fry for a minute.
• Add water and stir and cook for 2 whistles. Cool and mix for 1 or 2 times.
• Garnish with coriander leaves. Serve with coconut rice, chapati.

Green Kofta Curry

Ingredients

FOR GREEN GRAVY

1. 1/4            curd
2. 1                 onion chopped
3. 1 tsp          ginger- garlic paste
4. 1 tsp           salt
5. 1/4 tsp       turmeric
6. 3                 green chilies
7. 1                  tomato chopped

 For seasoning

1. 2 cardamom
2. curry leaves
3. 1 tbsp ghee

For grinding

1. Handful            mint leaves
2. Handful           coriander leaves
3. 1 tsp                  fennel seeds
4. 1 tsp                  jeera seeds
5. 1 tsp                 khus-khus
6. 1/2 cup            grated coconut

Method

• Grind to a smooth paste. 
• Heat ghee add seasoning and chilies.
• Add onion, tomato,ginger-garlic, and turmeric mix.
• And fry a while and add curd, 
• Ground masala paste to it, and water. 
• Bring to the boil and simmer for 20 minutes.

For koftas

1. 2 nos       boiled potatoes
2. 2 nos       boiled carrots
3. 2nos        boiled cabbage leaves
4. 1/4tsp     salt
5. 1/4 tsp    garam masala
6. 1 tbsp      cornflour

• Mash vegetables and mix all and deep fry in oil.
• Add koftas to curry.
• Serve with veg rice.

Bajji curry

Ingredients

1. Bajji                                 4 nos
2. Onion                               1 big chopped
3. Tomato                             1 big chopped
4. Green chilly                      2 chopped
5. Curry leaves                      4 chopped
6. Coriander leaves                handful chopped
7. Ginger-garlic paste            1 tsp
8. Salt                                    1 tsp 
9. Turmeric powder              1/4 tsp
10. Chill powder                      1 tsp
11. Water                                2 cups
12. Garam masala                   1 tsp
13. Oil                                     2 tbsps

Method

• Cut and powder bajji to small pieces.
• Heat oil saute onion to a light brown in color.
• Add tomato fry and mash well.
• Then add green chilly, curry leaves, turmeric, chilly powder,garam masala, and ginger-garlic paste.
• Fry well and add water, salt.
• Boil and add bajji pieces.
• Cook on a low flame for 5 minutes.
• Garnish with coriander leaves.
• Serve hot with puris, dosas, idlis.