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Brinjal Fry

Ingredients:
Brinjals - 1/2kg,
Turmeric pwd - 1/4 tsp
Oil - 2tsp
Salt to taste
For Roast and make a fine powder:
Cumin seeds - 1/2 tsp
Coriander seeds - 1 1/2 tsp
Roasted chana dal - 3 tsp
Dry red chillies - 3
Fenugreek seeds/methi - 1/4 tsp
Sesame seeds - 1 tsp
Oil- 1 tsp
For seasoning:
Mustard seeds - 1/2 tsp
Dry red chillis - 2
Curry leaves
Procedure:
1) Take brinjals, wash and cut into quarters
2) Heat a tsp of oil in a pan. Add the methi seeds and chana dal fry for 1 mt, Add cumin,
coriander and red chillis and stir fry on low to medium heat for 4 mts or till the dals turn red, add sesame seeds and roast for 1 mt. Remove and Cool and grind all the roasted ingredients to a fine pwd.
3) Heat a tbsp of oil in a cooking vessel, add the mustard seeds and let them pop. Add curry leaves, dry red chillis toss about for 10 seconds.
4) Add the quartered brinjals and stir fry them till they are three-fourth cooked. Constantly stir fry to ensure they don’t burn or stick to the pan. Add turmeric pwd.
5) Add the ground powder to the sauteed brinjals and saute for 10 mts or till the brinjals have cooked completely and turned soft.
6) Add salt to taste and serve with hot rice.

Vankaya Pachi Pulusu / Delicious Roasted Brinjal Stew

Ingredients:
very large brinjal (Egg Plant) - 1
Onion - 1 (finely chopped)
Tamarind - small lemon sized
Green chillies - 2 (finely chopped)
Jaggery - 1 tspb (grated & adjust)
Coriander leaves - 1tsp finely chopped
Water - 1 1/2 cups
salt to taste
Seasoning:
Dry Red chillis - 2
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Asafoetida / hing - 1/4 tsp
Fresh curry leaves
Procedure:
1) Grease the brinjal with oil and roast over low heat. To ensure even cooking rotate the brinjal. Remove from flame sprinkle water and leave aside to cool for 10 mts. Peel the skin and mash the pulp.
2) Take the Tamarind, soak in a cup of warm water for 10 mts, extract thick pulp.
3) Place the mashed brinjal pulp in a large bowl, add chopped onions, green chillis, tamarind extract, jaggery and salt. Combine well to form a thick paste. Add water to form a flowing consistency. See that the jaggery is completely dissolved or not.
4) Heat oil a pan, add the mustard seeds and let them splutter. Add the cumin seeds and red chillis, hing and curry leaves, fry for a few more seconds. Don’t burn them. Immediately add to the brinjal-tamarind mixture and combine well.
5) Add salt to taste and garnish with chopped coriander leaves.

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