Brinjal perugu pachadi (Curd chutney)

Ingredients

1 brinjal ( big one)
1 cup curd
green chillis
salt
mustard seeds,cumin seeds,oil for seasoning
turmeric

Procedure

place the brinjal on the stove directly and keep it till the outerportion burns slightly and it becomes soft. keep shifting the brinjal on the stove to make sure it is cooked on all sides.

pour 1 sp oil for seasoning. After oil is heated, add mustard seeds and cumin seeds and wait till it splutters.Chop green chillies finely and add it in the seasoning.

Take curd in a bowl and mix with little water to give a soft consistency. Add the seasoning and turmeric powder and mix well.

Peel off the brinjal and make a small paste . Mix the brinjal in the curd mixture and mix well. It can be served with roti or rice.

Brinjal Potato Masala Curry

I was searching through my food pantry to see what veggies I have as I was preparing a curry for myself. Except for  few brinjals and potato the pantry was clear. I love these two veggies but very rarely prepare a combination of them. Though it started out as no choice veg combination I starting loving it.

The softness of brinjal and mushy potato makes it a wonderful combination. My moms homemade curry powder made it even more better. Though Ive tried this curry powder recipe before and do with the same proportions somehow my moms taste better always. may be she adds some mommy magic inside.


Recipe:

Ingredients:

Brinjal - 4
Potato -3
onion - 1
green chillies - 2
salt
turmeric - 1/4 tspn

seasoning

mustard seeds - 1/2 tspn
cumin seeds - 1/2 tspn
channa dal - 1/2 tspn
curry leaves - 3
oil - 1 tbspn

Curry powder:

urud dal - 1/2 cup
channa dal - 1/2 cup
coriander seeds - 1 tbspn
cumin seeds - 1 tbspn
cinnamon - 1 stick



Procedure:

• Cut onions and brinjal into thin long pieces and potato into medium size chunks.
• In a wok add oil and once heated add all the seasoning ingredients.
• Once mustard seeds splutter add green chillies and fry for half a minute.
• add onions and a pinch of salt and let it fry till the onions turn transluscent.
• add potato and brinjal and little salt and cook with close lid in medium flame for 15 mins.
• Once the veggies are almost cooked add the curry powder and saute it well.
• and let it cook for 10 minutes without lid by sauteing it every 5 mins.
• Add chopped coriander leaves at the end for enhanced flavour.
• You can use any brinjals I used purple brinjals.. green long ones might not be good for this dish as they get mushy very quickly
• This curry can be had with either roti or rice.

Curry powder procedure:

Dry roast all the ingredients and make fine powder out of it.

Baigan ka Bharta

Ingredients:

Aubergine - 1 large
onions- 1
tomato -1
coriander leaves finely chopped - 1tbspn
green chillies - 2 finely chopped

for seasoning
bengal gram - 1 tbspn
mustard seeds - 1tspn
cumin seeds - 1 tspn
salt
oil - 2 tbspn

Procedure::

Clean the aubergine and heat it directly over stove/fire or you can smoke it.Change the positions to cook all sides. The skin might be slightly burnt but this is hows its supposed to be.Keep it aside for 5 mins before peeling the skin.
After peeling the sin slightly mash it with some pieces visible.

Add oil in a wok and add bengal gram,mustard,cumin seeds and green chillies. after the mustard seeds start to splutter add onions and fry till transluscent. add tomatoes and salt and cook with closed lid for 5 mins. add the mashed aubergine and coriander leaves and mix it well and cook for 2 mins.

This can be had as side dish either with chapati/roti/rice.

Brinjal paratha

Ingredients:

Brinjal -3 small /big -1 (bharta brinjal)
coriander powder - 1tspn
salt - 1/2 tspn
chilli powder - 1 tspn
wheat flour - 2 cups
oil - 1 tbspn

Procedure :

If using a big brinjal roast it on fire directly. roll over so that every side is roasted properly. Peel out the skin and make a mash of it.

If small brinjals cut the brinjal into pieces. in a pour 1 tbspn of oil and add brinjal , 1/2 tspn pf salt and cook with closed lid for 10 mins. make a mash of it.

in the brinjal mash add coriander powder, salt(if not added), chilli powder and mix well.

Take a bowl and add wheat flour to it.add the brinjal mash to the flour and make a dough of it. Water might not be needed as the brinjal mixes with the flour well.

Make small balls of the dough and roll it with rolling pin to form a circle /parantha.

Take a flat pan and put parantha on it.let it fry for a minute and flip it . after a minute add 1/2 tspn of oil and spread on both sides and cook for another minute.press the corners to cook it well.

guthi vankaya (stuffed brinjal)

Stuffed Brinjal/Gutti Vankaya is the tastiest dish with its heavenly deliciousness, A recipe passed over by my mother along with some of her childhood stories to go with it. It is my mother's favourite dish and also my uncles' as she says, Here is the recipe for you all

Ingredients:
Green brinjals (7 to 8 - tender ones)
oil - 3 to 4 tbspns

For stuffing:
Urad dal (minappappu) - 3 tsp
Split chick peas (Senagabedalu) - 3 tsp
coriander seeds (dhaniyalu)  - 1tsp
dried coconut
Red chillies (dried) - 20
small piece of tamarind
Onions - 3

PROCEDURE:
1. Dry roast the urad dal, split chick peas coriander seeds, red chillies and dried coconut.
2. Grind it into fine powder.
3. Now add onions to the powder, some salt and grind into smooth paste.
4. Now take the brinjals and make 2 cuts into the brinjal to make space for stuffing.
5. Now stuff the brinjals with the stuffing
6. Now take a flat bottomed pan and put some oil and let it heat. Place the stuffed brinjals in the pan and some oil on them.
7. Cover it with a lid and let it cook properly. After a while, open the lid and turn the brinjals around to cook the other side also,
8. After it is all cooked (brinjals should change color) , switch off the stove and pour the remaining paste (if left out) on the brinjals and close the lid
Note: Do not put the excess paste in the pan in the beginning itself. It will get burnt by the time the brinjals get cooked.

Vangi bath

Ingredients:

brinjals- 6
tomato -1
onions- 2
rice - 1 cup
water -2 cups
green chillies - 3
turmeric powder - 1/2 tspn
salt to taste

vangi bath powder:

urud dal- 2 tspn
channa dal- 2 tspn
coriander seeds - 1 1/2 tspn
sesame seeds - 1/2 tspn ( optional)
black pepper - 1/2 tspn
coconut grated - 2 tbspn
red chillies - 4

Procedure

wash rice and cook it separately with 1 cup rice 2 cups water( or as per the rice variety). Once cooked let it cool down so that it dosent get mashed.

dry roast all the powder ingredients . make fine powder and keep aside.

cut brinjals into thin long slices. Chop tomatoes. and cut onions into thin long slices.

in a pan add oil 2 tspn and add cumin seeds. add green chillies and onions and saute till transluscent.
add tomato and brinjal , salt and cover with lid and cook for 10 mins till the brinjals are soft and cooked.

once the brinjals are cooked add turmeric powder , vangi bath powder and mix well.

add rice to it and mix it well. add salt and powder based on how spicy you want the rice.