Homely Kitchen

Toor dhal Powder

2009-10-02T23:35:00.000+05:30

Ingredients

Red chillies – 1 cup

Toor gram dhal – 2 cups

Bengal gram dhal (Chana) – ½ cup

Horse gram dhal – ½ cup

Coriander seeds – 2 teaspoon

Asafoetida – to taste

Rock salt – to taste

Method

a) Fry dry red chilli with little oil.

b) Fry all other items without oil seperately.

c) Fine grind all items.

Dry Coconut Powder

2009-10-02T23:34:00.000+05:30

Ingredients

Bengal gram dhal – 1 cup

Urad dhal – 1 cup

Red chillies – ½ cup

Asafoetida – 1 teaspoon

Rock salt – 1 tablespoon

Method

a) Fry dry red chilli with little oil.

b) Fry all other items without oil seperately.

c) Fine grind all items.

Curry Leaves Powder

2009-10-02T23:33:00.000+05:30

Ingredients

Curry Leaves – 4 cups

Urad dhal – 1 cup

Red chillies – ½ cup

Asafoetida – 1 teaspoon

Rock salt – 1 tablespoon

Method

a) Fry dry red chilli with little oil.

b) Fry all other items without oil seperately.

c) Fine grind all items.

Instant Powder – with rice

2009-10-02T23:30:00.000+05:30

Ingredients

Bengal gram dhal – 1 cup

Coriander seeds – 1 cup

Red chillies – 2 cups

Curry leaves – ¼ cup

Rock salt – 1 tablespoon

Method

a) Fry dry red chilli with little oil.

b) Fry all other items without oil separately.

c) Fine grind all items.

Chutney Powder

2009-10-02T23:29:00.000+05:30

Ingredients

Chana dhal – 1 cup

Urad dhal – 1 cup

Dry Red chilli – 2 cups

White Sesame seeds – 1 cup

Curry leaves – 1 cup

Rock Salt – 1 tablespoon / Powder salt – 1 tablespoon

Method

a) Fry dry red chilli with little oil.

b) Fry all other items except sesame without oil seperately.

c) Fry sesame seeds without oil in the end.

d) Coarse grind (like rava) all items except sesame first; later add sesame to the mixture and grind again.

[If sesame oil is added early, it leaves oil and creates lumps in the powder!]

Gojju powder

2009-10-02T23:28:00.000+05:30

Ingredients

Chana dhal – 1 cup

Urad dhal – 1 cup

Dry Red chilli -2 cups

Fenugreek seeds – ¼ cup

Coriander seeds – 1 teaspoon

Mustard – 1 teaspoon

Method

a) Fry red chilli with oil.

b) All other items to be fried separately without oil.

c) Coarse grind (like rava)the items together. Powder should turn out in golden color.

All purpose seasoning powder

2009-10-02T23:25:00.000+05:30

Ingredients

Red chilli – 500g

Coriander seeds – 250g

Toor dhal – 100g

Chana dhal – 100g

Urad dhal – 50g

Mustard – 50g

Black pepper corns – 50g

Jeera – 50g

Fenugreek seeds – 50g

Method

Sun dry above items together and machine powder this. Do not fry.

Rasam Powder – Amma’s

2009-10-02T23:09:00.001+05:30

Ingredients

Coriander seeds – 200g

Dry red chillies – 100g

Black Pepper corns – 50g

Jeera – 50g

Toor dhal -25 g

Method

a) Fry coriander seeds without oil. Once done (when the aroma begins), switch off heat and add jeera and black pepper corns along with coriander seeds. Leave it for a minute or two.

b) Fry toor dhal without oil separately.

c) Fry red chillies with very little oil.

d) Fine grind the above items all together. Powder will be a bit dark in color.

Sambar Powder

2009-10-02T23:04:00.000+05:30

Ingredients

Bengal gram dhal – 1 plate – 200g

Coriander seeds – 200g

Dry red chillies – 400g

Methi seeds – 20g

Method

a) Fry dhal and seeds without oil separately.

b) Fry red chillies with very little oil.

c) Fine grind the above items all together. Powder should be in golden color.

d) Add small teaspoon mustard – fry and grind it for better taste.

Spinach Pepper Palya / Black Nightshade Palya (Manathakkali Keerai)

2009-10-02T23:02:00.000+05:30

Ingredients

Spinach – 1 packet / 2 bundles or Black Nightshade palya

Black pepper corns – 2 teaspoon

Red chillies – 2 Nos.

Idli rice – 2 teaspoon

Big onion – 1 Nos.

Tomato – 1 Nos.

Salt – to taste

Tempering

Mustard – 1 teaspoon

Oil – 1 teaspoon

Method

a) Fry red chillies, pepper & idli rice without oil until the rice starts to splutter.

b) Coarse grind the fried items to powder form.

c) In a pan (on medium flame), add oil & mustard.

d) As the mustard splits, add onion (cut length wise), tomato & cut spinach.

e) Leave this on flame, until the spinach is cooked along with onion & tomato.

f) This is a dry recipe – no water content should be present at the end of this recipe.

g) Add salt & ground mixture to the cooked spinach.

h) Leave this on flame for 2 mins.

Spinach Dhal Palya

2009-10-02T23:01:00.000+05:30

Ingredients

Spinach – 1 packet / 2 bundles

Bengal gram dhal – ½ cup

Toor dhal – ½ cup

Red chillies – 4 Nos.

Salt – to taste

Asafoetida – pinch

Tempering

Mustard – 1 teaspoon

Oil – 1 teaspoon

Method

a) Soak Bengal gram dhal & toor dhal for 4 hours.

b) Strain the water from dhal, coarse grind the dhal with little salt & asafoetida.

c) Cut spinach into small pieces.

d) Cook the spinach with little salt on medium flame with little water.

e) Keep a pan on medium flame, add cooked spinach to the pan with tempering.

f) Leave this on flame until the spinach becomes dry from water.

g) Transfer this to a separate bowl.

h) In the same pan, add oil and mustard, once the mustard splits, add the ground dhal mixture to this.

i) Leave this on flame until the water is absorbed from dhal and the dhal becomes dry and separate.

j) Now, add the spinach mixture to the pan.

k) Remove this from flame after 5 mins.

Spinach Palya

2009-10-02T23:00:00.001+05:30

Ingredients

Spinach – 1 packet / 2 bundles

Shallots – 10 Nos.

Green chilli – 4 Nos.

Tempering

Mustard – 1 teaspoon

Urad dhal – 1 teaspoon

Bengal gram dhal – 1 teaspoon

Asafoetida – pinch

Salt – to taste

Oil – 1 teaspoon

Method

a) Cut spinach into small pieces.

b) Keep a pan on medium flame, add tempering with all items.

c) To this tempering, add shallots & green chillies. Leave this on flame, shallots becomes golden brown in color.

d) Add spinach, sprinkle little water & salt. Allow this to cook for few mins.

This recipe will be tasty with rice.

Spinach Kootu with Pepper

2009-10-02T22:57:00.000+05:30

Ingredients

Spinach – 1 packet / 2 bundles

Dry red chilli – 3Nos.

Black Pepper seeds – 2 teaspoon

Tomato – 2 Nos.

Coconut scrapings – 1 cup

Cooked toor dhal – 1 cup (Medium consistency)

Tempering

Mustard – 1 teaspoon

Urad dhal – 1 teaspoon

Bengal gram dhal – 1 teaspoon

Asafoetida – pinch

Salt – to taste

Oil – 1 teaspoon

Method

a) Fine grind – coconut scrapings, red chilli, black pepper with little water.

b) Cut spinach into small pieces.

c) Keep a pan on medium flame, add spinach, tomato with little water and allow this to cook.

d) Add salt, asafoetida, ground masala and cooked toor dhal to spinach.

e) Allow this on flame for 5 mins until it loses raw smell.

f) In a separate pan, add tempering – mustard, urad dhal, Bengal gram dhal.

g) Add the tempering to the cooked spinach.

Spinach Kootu

2009-10-02T22:55:00.000+05:30

Ingredients

Spinach – 1 packet / 2 bundles

Dry red chilli – 5 Nos.

Cumin seeds – 1 teaspoon

Coconut scrapings – 1 cup

Cooked toor dhal – 1 cup (Medium consistency)

Tempering

Mustard – 1 teaspoon

Urad dhal – 1 teaspoon

Bengal gram dhal – 1 teaspoon

Asafoetida – pinch

Salt – to taste

Oil – 1 teaspoon

Method

a) Fine grind – coconut scrapings, red chilli, cumin with little water.

b) Cut spinach into small pieces.

c) Keep a pan on medium flame, add spinach with little water and allow this to cook.

d) Add salt, asafoetida, ground masala and cooked toor dhal to spinach.

e) Allow this on flame for 5 mins until it loses raw smell.

f) In a separate pan, add tempering – mustard, urad dhal, Bengal gram dhal.

g) Add the tempering to the cooked spinach.

Spinach Sambar/Keerai Khozambu/Huli Soppu

2009-10-02T19:08:00.000+05:30

Ingredients

Red/green Spinach – 1 packet / 2 bundles

Fenugreek leaves (Menthya soppu) – 1 packet / 1 bundle

Green chillies – 6 Nos.

Dry red chilli – 1 No.

Tamarind juice – 1 cup

Turmeric powder – 1 teaspoon

Cooked toor dhal – 1 cup (Medium consistency)

Tempering

Mustard – 1 teaspoon

Fenugreek – 1 teaspoon

Asafoetida – 1 teaspoon

Salt – to taste

Oil – 1 teaspoon

Method

a) Cut spinach & fenugreek leaves into small pieces.

b) Heat the oil in a pan on medium flame.

c) Add mustard, fenugreek & asafoetida with green chillies & red chillies.

d) Include spinach to the pan with little water. The pan should not be closed during this recipe.

e) After 5 mins/spinach is completely cooked, add salt, cooked dhal & turmeric powder. Allow this to boil for 5 mins.

f) Add tamarind juice to the pan.

g) Remove this from heat once the mixture takes to medium consistency.

Keerai Masiyal

2009-10-02T19:07:00.000+05:30

Ingredients

Spinach – 1 packet or 2 bundles/ Collard greens(Arai keerai)/Dantu soppu (Red spinach)

Green chillies – 4 Nos.

Ripe tomatoes – 2 Nos.

Shallots – 10 Nos.

Mustard – 1 teaspoon

Asafoetida - to taste

Salt – to taste

Oil – 1 teaspoon

Method

a) Boil the spinach with green chillies, onion & tomatoes until it becomes soft to mash.

b) Heat oil in a pan, add mustard and the boiled mixture along with asafoetida.

c) Fry this for 2 mins on low flame until the mixture gains consistency.

Potato Gravy

2009-10-02T18:55:00.000+05:30

Ingredients

Potato – ¼ Kg

Tomatoes – 2 Nos. (according to taste)

Onion – 5 Nos.

Curry leaves – few

Turmeric Powder – 1 teaspoon

Red chilli powder – 1 teaspoon

Bengal gram powder – 1 teaspoon (according to taste)

Green chillies – 5 Nos.

Mustard – 1 teaspoon

Salt – to taste

Oil – 1 tablespoon

Water – ½ cup

Method

a) Boil the potatoes without salt. Peel the skin and mash them.

b) Slice the onions and green chillies, length-wise.

c) Heat the oil in a pan, add mustard seeds.

d) As the mustard splits, add onion & green chillies. If tomatoes are considered during the recipe, do add them now.

e) Add ½ cup water once the onion is half cooked in the oil & bring it to boil.

f) Then add turmeric powder, red chilli powder salt, smashed potatoes to this mixture.

g) Add the Bengal gram powder, if considered in the recipe, with little water to bring it to a gravy consistency

Kadapa – Type II

2009-10-02T18:33:00.000+05:30

Ingredients

Whole Green gram dhal – 1 cup

Shallots – 1 cup

Smashed boiled potatoes – 1 cup

Carrot (cut lengthwise), green peas – 1 cup

Tomato – 2 Nos. (according to taste)

To Grind:

Coconut scrapings – 1 cup

Green chillies – 5 Nos.

Poppy seeds (soaked in water) – 1 teaspoon

Tempering

Mustard – 1 teaspoon

Salt – to taste

Oil – 1 tablespoon

Curry leaves - few

Method

a) Soak the whole green gram dhal for 10 hours.

b) Grind the ingredients marked for grinding into fine paste.

c) Cook the whole green gram dhal with little water. Drain the dhal and separate the water and keep it aside. [Dhal can be

d) Heat the oil in pan, add the onions and fry until it becomes transparent.

e) Once the onion is cooked, add the remaining vegetables.

f) Add the drained water from the moong dhal to the pan with salt.

g) Once the mixture starts to boil, add the ground masala to this with curry leaves.

h) Leave it on flame until the raw smell fades away.

This can be served as a side dish for Idli, Dosa, chapatti, Aappam, Adai.

Kadapa – Type I

2009-10-02T18:17:00.000+05:30

Ingredients

Moong dhal – 1 cup

Shallots – 1 cup

Smashed boiled potatoes – 1 cup

Carrot (cut lengthwise), green peas – 1 cup

To Grind:

Coriander leaves – ½ cup

Ginger – small piece

Tomato – 2 Nos. (according to taste)

Coconut scrapings – 1 cup

Green chillies – 5 Nos.

Tempering

Mustard – 1 teaspoon

Salt – to taste

Oil – 1 tablespoon

Water – ½ cup

Method

a) Fine grind all the items mentioned for grinding with little water. The ground masala should have paste consistency.

b) Heat the oil in a pan, add mustard.

c) Once the mustard starts to split, add onions and fry until it starts to become transparent.

d) To the above mixture, add & fry the moong dhal for few minutes and then pressure cook with 1 cup of water adding the remaining vegetables. Leave it on flame until 1 whistle.

e) As the cooker cools down, add the ground masala, salt and curry leaves and stir on flame for few mins.

This can be served as a side dish for Idli, Dosa, chapatti, Aappam, Adai.

Chayote Chutney

2009-09-13T19:24:00.000+05:30

Ingredients
Urad dhal – 4 teaspoons
Dry red chillies – 4 nos.
Coconut – 1 small cup
Salt – to taste
Tamarind juice – to taste
Plain water – to adjust – check consistency

Method
a) Cut any the vegetable into cubed pieces.
b) Fry the vegetables with less oil until it becomes soft (should lose raw smell). Transfer them to separate bowl.
c) Fry urad dhal, red chilli with little oil. Take this off the heat.
d) Add coconut to this fried mixture.
e) Medium grind all items with tamarind juice, salt & water.

Ridgegourd Chutney

2009-09-13T19:19:00.000+05:30

Ingredients
Urad dhal – 4 teaspoons
Dry red chillies – 4 nos.
Coconut – 1 small cup
Salt – to taste
Tamarind juice – to taste
Plain water – to adjust – check consistency

Method
a) Cut the vegetable into cubed pieces.
b) Fry the vegetables with less oil until it becomes soft (should lose raw smell). Transfer them to separate bowl.
c) Fry urad dhal, red chilli with little oil. Take this off the heat.
d) Add coconut to this fried mixture.
e) Medium grind all items with tamarind juice, salt & water.

Egg Plant/Brinjal Chutney

2009-09-13T19:13:00.000+05:30

Ginger Chutney

2009-09-13T19:09:00.000+05:30

Ingredients
Urad dhal – 4 teaspoons
Dry red chillies – 4 nos.
Coconut – 1 small cup
Salt – to taste
Tamarind juice – to taste
Plain water – to adjust – check consistency

Method
a) Cut the Ginger into cubed pieces.
b) Fry the Ginger until it becomes soft (should lose raw smell). Transfer them to separate bowl.
c) Fry urad dhal, red chilli with little oil. Take this off the heat.
d) Add coconut to this fried mixture.
e) Medium grind all items with tamarind juice, salt & water.

Capsicum Chutney

2009-09-13T19:05:00.000+05:30

Ingredients
Urad dhal – 4 teaspoons
Dry red chillies – 4 nos.
Coconut – 1 small cup
Salt – to taste
Tamarind juice – to taste
Plain water – to adjust – check consistency

Method
a) Cut any one of the vegetable into cubed pieces.
b) Fry the vegetables with less oil until it becomes soft (should lose raw smell). Transfer them to separate bowl.
c) Fry urad dhal, red chilli with little oil. Take this off the heat.
d) Add coconut to this fried mixture.
e) Medium grind the capsicum with tamarind juice, salt & water.

Greens (Mint/Coriander/Curry) Chutney

2009-09-13T18:46:00.000+05:30

Ingredients

Urad dhal – 4 teaspoons
Dry red chillies – 4 nos.
Coconut – 1 small cup
Salt – to taste
Tamarind juice – to taste
Plain water – to adjust – check consistency

Method
a) Cut any one of the vegetable into cubed pieces.
b) Fry the vegetables with less oil until it becomes soft (should lose raw smell). Transfer them to separate bowl.
c) Fry urad dhal, red chilli with little oil. Take this off the heat.
d) Add coconut to this fried mixture.
e) Medium grind all items with tamarind juice, salt & water.

Coconut Chutney

2009-09-03T18:48:00.000+05:30

Ingredients

Dalia split – ¼ cup

Coconut – 1 cup

Green chillies – 4

Salt – to taste

Tamarind juice – to taste

Red chillies – 1 cup

Asafoetida - to taste

Plain water – ¼ cup

Method

a) Coarse grind all items.

b) Add tempering with mustard, curry leaves and urad dhal with little oil.

Yellow CuCumber Chutney

2009-09-03T18:46:00.001+05:30

Ingredients

Yellow cucumber – 1 No.

Mustard – 1 teaspoon

Dry red chillies – 5 Nos.

Salt – to taste

Tamarind juice – to taste

Oil – 1 tablespoon

Method

a) Cut the cucumber into cubed pieces.

b) Fine grind all items with tamarind juice, salt.

c) Heat t a pan, add oil and the ground mixture, and then fry this until it starts to separate from the pan.

Dhal

2009-09-03T18:38:00.000+05:30

Ingredients

Urad dhal/Bengal gram dhal/Toor dhal – 1 cup

Dry red chillies – 4 nos.

Coconut scrapings – ½ cup

Salt – to taste

Tamarind juice – to taste

Plain water – For consistency

Mustard – few (for taste)

Asafoetida - pinch

Method

a) Fry mustard, dhal, red chillies until the mixture starts to give aroma.

b) Remove this mixture from heat, add coconut to this.

c) Coarse grind all items with tamarind juice, asafoetida, salt & water.

Onion & Tomato Chutney

2009-09-03T18:29:00.000+05:30

Ingredients

Onion – 2 Nos.

Tomato – 2 Nos.

Dry red chillies – 5 nos.

Curry leaves – few petals

Salt – to taste

Tamarind juice – to taste

No water

Method

a) Fry onion, tomato, curry leaves, red chilli, salt with little oil.

b) Coarse grind all items with tamarind juice.

c) No tempering required.

Dhal & Onion

2009-09-03T18:23:00.000+05:30

Ingredients

Onion/Shallots – 1 cup

Urad dhal – ½ cup

Dry red chillies – 6 nos.

Bengal gram dhal – 1 teaspoon

Mustard – 1 teaspoon

Curry leaves – few petals

Salt – to taste

Tamarind juice – to taste

Plain water – to adjust (onion is watery)

Method

a) Fry onion and curry leaves until onion is half fried.

b) Fry Bengal gram dhal, urad dhal, mustard, red chilli, salt with little oil.

c) Coarse grind all items with tamarind juice & water (if required).

d) No tempering required.

Onion Chutney

2009-09-03T18:12:00.000+05:30

Ingredients

Sambar onion – 1 cup

Dry red chillies – 3 nos.

Curry leaves – few petals

Salt – to taste

Tamarind juice – to taste

Plain water – to adjust (onion is watery)

Method

a) Fry onion, curry leaves, red chilli, salt with little oil.

b) Coarse grind all items with tamarind juice & water (if required).

c) Add tempering with mustard, curry leaves and urad dhal with little oil.

Carrot/Beetroot Chutney

2009-08-27T18:15:00.000+05:30

Ingredients

Carrot – 3 Nos. / Beetroot – 3 Nos.

Dry red chillies – 5 Nos.

Green Chillies – 2 Nos.

Medium/Big Onion – 2 Nos.

Tomato – 2 Nos.

Salt – to taste

Tamarind juice – to taste

Tempering

Mustard

Oil – 1 tablespoon

Curry Leaves

Method

a) Grate the carrot or beetroot.

b) Cut the onions, tomato into cubed pieces.

c) Fry the carrot/beetroot, onions, tomato, red chilli & green chillies with little oil until it loses raw smell.

d) Fine grind all items with tamarind juice, salt.

e) Add tempering, and then fry the ground mixture until it starts to separate from the pan.

Turnip Chutney

2009-08-27T18:13:00.000+05:30

Ingredients

Tender turnips – 2 Nos.

Dry red chillies – 3 Nos.

Curry leaves

Salt – to taste

Tamarind juice – to taste

Method

a) Cut the turnip into cubed pieces.

b) Fry the turnip, red chilli, curry leaves with little oil until it loses raw smell.

c) Fine grind all items with tamarind juice, salt.

Raddish Chutney

2009-08-27T18:09:00.000+05:30

Ingredients

Raddish (Big size) – 2 Nos.

Dry red chillies – 5 Nos.

Curry/Coriander leaves

Green Chillies – 1 Nos.

Salt – to taste

Tamarind juice – to taste

Tempering

Mustard

Oil – 1 tablespoon

Method

a) Grate the raddish.

b) Fry the raddish, red chilli & green chillies, coriander/curry leaves with little oil until it loses raw smell.

c) Fine grind all items with tamarind juice, salt.0

d) Add tempering, and then fry the ground mixture until it starts to separate from the pan.

Tomato Chutney

2009-08-27T17:56:00.000+05:30

Ingredients

Ripe Tomatoes – 6 Nos.

Dry red chillies – 5 Nos.

Curry leaves

Salt – to taste

Tamarind juice – to taste

Method

a) Cut the tomatoes into cubed pieces.

b) Fry the tomatoes, red chilli, curry leaves with little oil until it loses raw smell.

c) Fine grind all items with tamarind juice, salt.

Raw Cocunut Chutney

2009-08-27T17:47:00.000+05:30

Ingredients

Coconut scrapings – 1 cup

Green chillies – 4 Nos.

Dalia split – ½ cup (Optional)

Curry leaves

Salt – to taste

Tamarind juice – to taste

Asafoetida – pinch

Tempering

Oil – 1 teaspoon

Mustard

Urad dhal

Method

a) Fine grind all items.

b) Transfer contents to bowl and add tempering.

Mango Chutney

2009-08-27T17:12:00.000+05:30

Ingredients

Raw Mango (cut pieces) – 1 cup

Green chillies – 4 Nos.

Coconut scrapings – ½ cup

Salt – to taste

Tempering

Oil – 1 teaspoon

Mustard – 1 teaspoon

Urad dhal – 1 teaspoon

Chana dhal – 1 teaspoon

Method

a) Fry the mango pieces & green chillies with little oil until it loses raw smell.

b) Remove the fried items from heat and add coconut scrapings.

c) Fine grind all items.

d) Transfer contents to bowl and add tempering.

Vegetable Kuruma

2009-08-21T00:17:00.000+05:30

Ingredients

Onion – 4 Nos.
Potatoes – 3 Nos. (cubed)
Green chillies – 2 Nos.
Tomatoes – 2 Nos. (puree)
Carrot – 2 Nos.
Beans – handful
Chayote – 1 No
Cabbage – handful
Cauliflower – handful
Peas – 1 cup

To Grind:

Coconut scrapings – 1 cup
Dalia – 1 tablespoon
Cinnamon sticks – 2 small stick pieces
Clove – 2 Nos.
Poppy seeds (soaked in water) – 1 teaspoon
Red chillies – 5 Nos.
Coriander seeds – 1 teaspoon

Tempering
Mustard – 1 teaspoon
Salt – to taste
Oil – 1 tablespoon
Water – ½ cup

Method

a) Fine grind all the items mentioned in the grinding list above with little water. Bring it to paste consistency.

b) Cut the potatoes into cubes, carrot, beans, cabbage – slice it lengthwise

c) Microwave cubed potato, carrot, beans, cabbage, cauliflower florets and peas with very little water for 5 minutes.

d) Heat the oil in a wide mouthed pan, add mustard.

e) As the mustard starts to split, add onions and fry until it starts to become transparent.

f) Add the boiled vegetables to the pan and sauté it with salt, tomato puree and the ground masala with water.

g) Leave this mixture on flame until it takes to gravy consistency.

Rasavangi

2009-08-19T14:52:00.000+05:30

Ingredients

Small Round Brinjal – ¼ kg (~10 Nos.)
Bengal gram dhal – 1 cup
Urad dhal – 1 cup
Dry red chillies – 2 cups
Fenugreek – 2 teaspoon
Coriander seeds – 1 teaspoon
Mustard – to taste
Asafoetida - to taste
Salt – to taste
Tamarind juice – 1 cup
Oil – 1 cup
Turmeric powder – a pinch

Method

a) Keep the gas/electric heat in medium heat and maintain the same until the end of the recipe.

b) Fry Bengal gram dhal, urad dhal, fenugreek, mustard, coriander seeds without oil.

c) Fry dry red chillies with little oil.

d) Coarse grind the fried items along with salt into powder.

e) Cut the round brinjal into 4 halves making sure the brinjal is intact. Stuff the powder in the gap between the halves in brinjal.

f) Add 1 cup of oil into the pan, fry the brinjal in the oil until the brinjal gets half cooked.

g) Add 1 cup of tamarind juice & little salt, turmeric powder to the fried brinjal mixture. Close the pan while it gets cooked. [Brinjal should get immersed in the juice mixture]

h) Once the brinjal gets completely cooked then add the ground powder to get gravy consistency along with asafoetida

i) Leave this on flame until the raw smell of the powder vanishes.

j) Transfer this to a bowl and garnish with curry leaves, coriander leaves before serving.

Traditional Food

2009-08-04T21:44:00.001+05:30

This is a Test Post to start my cook book.