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Posts Tagged ‘Vegetable’

  • 3-4 tbsps of melted ghee (see link below for recipe to make your own!)
  • 1 large onion sliced thin
  • 10-15 cashews roughly broken into bits
  • 15 raisins or sultanas
  • 500 gms eggplant cut into 2″ thick slices and then cut into cubes (2″ cubes)
  • 1 large onion chopped fine
  • 2 large tomatoes chopped fine
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 2 tsps coriander powder
  • 1 tsp cumin powder
  • 1 tsp garam masala
  • 1/2 tsp tumeric powder
  • 1/2 tsp red chilli powder
  • Salt to taste
  • Chopped fresh coriander to garnish

Preparation:

  • Heat a deep pan on medium and add the melted ghee to it. Now add the bits of nuts and raisins and fry till the nuts are golden. Remove them from the ghee with a slotted spoon and keep aside on paper towels for later.
  • Fry the thinly sliced onion in the same way (in the same ghee as above), till golden. Remove from the ghee with a slotted spoon and keep aside on paper towels for later. The fried nuts and these onions will form the garnish along with the chopped fresh coriander.
  • In the same ghee, fry the finely chopped onion till it is soft and translucent. Add the ginger and garlic pastes and fry for 1 minute.
  • Now add the chopped tomatoes and all the powdered spices. Fry till the tomatoes become pulpy and the oil begins to separate from the masala.
  • Add the pieces of eggplant and add 1/2 cup of water over them. Stir to coat well with the fried masala. Cook till done but not mashed. Keep checking the eggplant as it cooks and stir gently to prevent mashing pieces. Add salt to taste and stir. When done the dish must have a thick and minimal gravy. Adjust (adding or drying off) water during the cooking process to get this consistency.
  • Garnish with chopped fresh coriander and serve piping hot with Chapatis or Parathas.

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Ingredients:
Eggplants – ½ kg, 3-4 nos, cut into medium pieces
Potatoes – 2 medium size, peeled and cubed
Onion – 1 medium size, finely chopped
Tomato – 1 medium size, finely chopped
Ginger – 1 inch piece, peeled and crushed
Garlic – 2-3 cloves, peeled and crushed
Green chilli – 1-2, small, slit into halves
Chilli powder – 1 teaspoon
Turmeric powder – ¼ teaspoon
Cummin powder – 1 teaspoon
Mustard seeds – 1 teaspoon
Salt – 1 teaspoon or as desired
Oil – 1 tablespoon
Coriander leaves – for garnishing

Method: Dice the eggplant and potato into a bowl with cold water (to avoid it turning brown). Pop the mustard seeds up heating the oil in a large pot. Add garlic, ginger, and green chilli and stir for one minute. Add onions and saute until tender. Add tomatoes and fry until oil starts to separate. Add all the spices and fry for 2-3 minutes. Add potatoes and fry for 4-5 minutes. If required add a little water at this time. Add eggplant and fry for 3-4 minutes. Add in 2 cups of water and simmer for approximately 25-30 minutes. When potatoes and eggplants are fully cooked, garnish with coriander leaves. Enjoy! Good side dish for roti, rice, paratha, etc.

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Methi Fry Recipe picture

Ingredients

1). 4 cups chopped fresh fenugreek leaves
2). 1/2 tsp mustard seeds
3). 3 dry red chillies
4). 1 tbsp fresh/frozen coconut
5). 1 tbsp chana dal
6). salt to taste
7). 2 tbsp oil

How to make Methi Fry 

1. Heat oil in a wok. Add mustard seeds.
2. When they splutter add cut red chillies. Saute for few seconds.
3. Now add the chana dal and fry till golden brown.
4. Now add the chopped fenugreek leaves. Sprinkle very little water. Mix it well.
5. Cover and cook for about 5 minutes stirring casually.
6. Now add the coconut and mix it well.
7. Serve hot as a side dish with rice.

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