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Showing posts with label VEG.RECIPES. Show all posts
Showing posts with label VEG.RECIPES. Show all posts
PANEER PASANDA
My Diwali Dinner : Paneer pasanda with naan.
This is a very simple and delicious recipe . It has a rich creamy flavour and a great aroma.
Paneer Pasanda
Ingredients-:
1. Paneer (Cottage Chesse)- cut into cubes
2. Onion ( chopped very fine) - 1
3. Tomato( chopped very fine) - 1
4. Tomato paste - 1/2 cup
5. Ginger garlic paste- 1 tsp
6. Green chilly(chopped) - 1
1. Paneer (Cottage Chesse)- cut into cubes
2. Onion ( chopped very fine) - 1
3. Tomato( chopped very fine) - 1
4. Tomato paste - 1/2 cup
5. Ginger garlic paste- 1 tsp
6. Green chilly(chopped) - 1
7. Bay leaves- 1 crushed
7. Milk - 1 cup
8. Cream - 1/2 cup (optional)
9. Indian spices : Salt, Red chilli powder (1 tsp) ,Garam masala(1tsp), Turmeric powder (1/2tsp)
10. Butter- 1/2 stick
7. Milk - 1 cup
8. Cream - 1/2 cup (optional)
9. Indian spices : Salt, Red chilli powder (1 tsp) ,Garam masala(1tsp), Turmeric powder (1/2tsp)
10. Butter- 1/2 stick
Method:
1. Heat butter in a pan.
2. Add Bay leaves ,choped onions ,green chillies, n ginger garlic paste and saute it till it becomes light brown in color.
3. Now add chopped onions, let it cook for few minutes and then add tomato puree or paste. Again cook it for 3-5 minutes on medium flame.
4. Add indian spices and let it cook till butter/oil starts to separate.
5. Add milk and cream (optional). Simmer for few minutes and then add paneer/cottage chesse cubes.
6. Garnish it and ENJOY!!!!!
1. Heat butter in a pan.
2. Add Bay leaves ,choped onions ,green chillies, n ginger garlic paste and saute it till it becomes light brown in color.
3. Now add chopped onions, let it cook for few minutes and then add tomato puree or paste. Again cook it for 3-5 minutes on medium flame.
4. Add indian spices and let it cook till butter/oil starts to separate.
5. Add milk and cream (optional). Simmer for few minutes and then add paneer/cottage chesse cubes.
6. Garnish it and ENJOY!!!!!
TIP :
*To make panner soft ,put it in the warm water for 5 minutes and it becomes soft.
*Frying panner takes out all the nutritive values and also it is not healthy, so try to use it raw without frying.
* You can also grind tomatoes,onions,ginger garlic paste before adding to the butter.
*Frying panner takes out all the nutritive values and also it is not healthy, so try to use it raw without frying.
* You can also grind tomatoes,onions,ginger garlic paste before adding to the butter.
PAALAK TOFU (SPINACH TOFU)
PAALAK TOFU
Before going down I would like you to read something about tofu.
*Tofu is a soy bean product made by curdling fresh soymilk. Tofu is also known as bean curd or soy cheese, perhaps because it looks like cheese.
*Tofu is low in calories
*It is rich in iron, calcium ,magnesium,protein.
*It has no saturated fat or cholesterol.
This recipe is very healthy as it has green and white’s in it.
Green spinach is rich in vitamin A, C, iron and calcium. And also a good source of fiber.
White tofu is rich in iron,calcium,protein.
Ingredients:
Spinach(washed n chopped / canned)- put it in a mixie add green chopped chilli and run for a minute.Make it like a smooth paste.and keep aside.
Tofu(extra firm)-cut into pieces.
Indian masala
Turmeric powder-1/2tsp
Red chilli powder-1/2tsp
Coriander powder-1tbsp
Garam masla powder-1/2tsp
Salt-to taste
Ginger garlic paste-1/2tsp
Onion chopped-1
Spinach(washed n chopped / canned)- put it in a mixie add green chopped chilli and run for a minute.Make it like a smooth paste.and keep aside.
Tofu(extra firm)-cut into pieces.
Indian masala
Turmeric powder-1/2tsp
Red chilli powder-1/2tsp
Coriander powder-1tbsp
Garam masla powder-1/2tsp
Salt-to taste
Ginger garlic paste-1/2tsp
Onion chopped-1
Tomato paste-2 big spoons
METHOD:
1) Heat oil in a frying pan and add cumin seeds.
2) Add ginger garlic paste, onions. Fry till it becomes light brown.
3) Add masala and mix it well. Add tomato paste.
4) Add spinach paste and mix it well.
5) Cook for 2 or 3 minutes.
6) Add tofu . Mix well.
7) Seve hot with naan,roti,parantha.
METHOD:
1) Heat oil in a frying pan and add cumin seeds.
2) Add ginger garlic paste, onions. Fry till it becomes light brown.
3) Add masala and mix it well. Add tomato paste.
4) Add spinach paste and mix it well.
5) Cook for 2 or 3 minutes.
6) Add tofu . Mix well.
7) Seve hot with naan,roti,parantha.
ALOO BEANS (POTATO FRENCH GREEN BEANS)
ALOO BEANS SABZI (POTATO GREEN BEANS)
Ingredients:
Boiled potatoes (cut into cubes) -1 medium/1cup
Green beans (fresh/ frozen / canned) -1 cup
Onion (chopped)-1 cup
Tomatoes (chopped)-1/2 cup (optional)
Ginger garlic paste-1/2tsp
Cumin seeds-1/2tsp
Turmeric powder-1/2tsp
Red chili powder-1/2tsp or according to your taste buds.
Coriander powder -1tbsp
Garam masala powder -1/2tsp
Salt- according to taste
Oil-2tbsp
METHOD:
1).Heat oil in a frying pan /pot on medium flame .
2) Add cumin seeds and let it splutter.
3) Add ginger garlic paste and chopped onions, sauté till brown.
3) Add all the masala and mix it well .let masala cook for 2minutes.
4) Add boiled potatoes and beans to it. Mix well.Add tomatoes (optional)
5) Cover the pot and let the veggies cook till the gravy thickens.
6) Serve hot with naan,roti,parantha.
MIX VEG JODHPURI (In thick yogurt gravy)
MIX VEG.( In thick yogurt gravy)
Ingredients:
2 Cup mix veg (carrots,beans,peas,corn,potaoes) sliced and boiled,you can also use frozen or canned mix veg.
Masala(turmeric,red chilli powder, garam masala, amchur powder, salt, coriander/dhania powder: according to your taste)
Cumin seeds/jeera
Ginger Garlic paste
1 Onion,chopped
1 Tomatoe,chopped/Tomato puree ( I used tomato puree)
1 Green chilli,chopped
1 Cup yogurt/dahi
METHOD:
1). Take a bowl add yogurt and all masala’s together and mix it well. Keep it for 10or15 minutes.
2). Take a kadahi, Heat oil and add jeera / cumin seeds, allow it to splutter.
3). Add ginger garlic paste.and onions,and green chilli’s.
4). Stir fry it for few minutes.
5). Add yogurt masala and stir it for few minutes till oil starts to seprate.
6). Add tomato puree n keep on stiring it.for few minutes.
7). Add all the vegetables and ½ cup water.
8). Cover and simmer for 5 minutes and cook till gravy thickens.
9). Serve with parantha,naan,bajre ki roti,bread.
Ingredients:
2 Cup mix veg (carrots,beans,peas,corn,potaoes) sliced and boiled,you can also use frozen or canned mix veg.
Masala(turmeric,red chilli powder, garam masala, amchur powder, salt, coriander/dhania powder: according to your taste)
Cumin seeds/jeera
Ginger Garlic paste
1 Onion,chopped
1 Tomatoe,chopped/Tomato puree ( I used tomato puree)
1 Green chilli,chopped
1 Cup yogurt/dahi
METHOD:
1). Take a bowl add yogurt and all masala’s together and mix it well. Keep it for 10or15 minutes.
2). Take a kadahi, Heat oil and add jeera / cumin seeds, allow it to splutter.
3). Add ginger garlic paste.and onions,and green chilli’s.
4). Stir fry it for few minutes.
5). Add yogurt masala and stir it for few minutes till oil starts to seprate.
6). Add tomato puree n keep on stiring it.for few minutes.
7). Add all the vegetables and ½ cup water.
8). Cover and simmer for 5 minutes and cook till gravy thickens.
9). Serve with parantha,naan,bajre ki roti,bread.
BHINDI BHAJI
INGREDIENTS:
1 pound okra
1 pound okra
2 medium onions, chopped
1/4 tsp garlic paste or powder
1/4 tsp coriander paste or powder
1/8 tsp cumin
3 large tomatoes
2 tsp oil
1/2 cup chopped cilantr0
Indian spices ( turmeric, red chilli powder, garam masla,salt acc.to taste)
METHOD :
1. Cut the tip and slice the bhindi into pieces.
2. Heat oil in a pan over medium heat. Add cumin , onion and cook for 3 minutes.
3. Add all ingredients except okra, tomato and cilantro. Cook for 3 minutes. Add okra, then cook for 6 to 8 minutes. Garnish with tomato and cilantro.
4. Serve the bhindi bhaji with rice, naan or roti.
2. Heat oil in a pan over medium heat. Add cumin , onion and cook for 3 minutes.
3. Add all ingredients except okra, tomato and cilantro. Cook for 3 minutes. Add okra, then cook for 6 to 8 minutes. Garnish with tomato and cilantro.
4. Serve the bhindi bhaji with rice, naan or roti.
JAISELMERI KALE CHANE( BLACK CHANE)
INGREDIENTS:
3 - 4 green chillies chopped
3 - 4 green chillies chopped
1 tsp garam masala powder
2 tblsp oil
2 tbsps.2 inch cinnamon
1/4 tsp asafoetida
1 cup bengal gram, black (kale chane)
1 1/2 cup yogurt
2 tsp coriander powder
1 tsp red chilli powder
4 tsp bengal gram flour (besan)
salt to taste
1 tsp turmeric powder
1 tsp cumin seeds
1 medium sized onions
2 tsp chaat masala
2 -3 black cardamoms
1 cup coriander leaves chopped
2 tblsp pure ghee.
5 - 6 cloves
METHOD :
1. Soak bengal gram overnight in 4 cup water.
2. Drain, mix in 6 cup of water and pressure stir fry till done.
3. Mash the grams slightly.
4. Heat up ghee and oil, mix in cumin seeds, when they crackle mix in the whole garam masala, fry for 1-2 minutes.
5. Mix in asafoetida and choped green chillies, saute.
6. Mix yogurt, gram flour, 1 cup water and dry spices and mix in to the sauted whole garam masala.
7. Keep stirring till it boils.
8. Mix in the grams along with the water they were boiled in.
9. Mix in salt to taste.
10. Mix well.
11. Cover and simmer (boil slowly at low temperature) for 8-10 minutes.
12. Serve hot decorated with cut coriander leaves and onion rings.
1. Soak bengal gram overnight in 4 cup water.
2. Drain, mix in 6 cup of water and pressure stir fry till done.
3. Mash the grams slightly.
4. Heat up ghee and oil, mix in cumin seeds, when they crackle mix in the whole garam masala, fry for 1-2 minutes.
5. Mix in asafoetida and choped green chillies, saute.
6. Mix yogurt, gram flour, 1 cup water and dry spices and mix in to the sauted whole garam masala.
7. Keep stirring till it boils.
8. Mix in the grams along with the water they were boiled in.
9. Mix in salt to taste.
10. Mix well.
11. Cover and simmer (boil slowly at low temperature) for 8-10 minutes.
12. Serve hot decorated with cut coriander leaves and onion rings.
DAAL MAKHANI
Ingredients:
1 cup whole urad daal (urad sabut)
1tbsp Red kidney beans (Rajma)
1 onion finely chopped
1 tomato finely chopped
1" Ginger piece
2-3 green chilies finely chopped
chopped coriander leaves
4-5 flakes Garlic paste
1/2 cup stirred curd
1/2 cup fresh stirred cream (malai)
2tbsp butter
1tsp cumin seeds (jeera)
1/2tsp turmeric powder
1/2tsp Garam masala
Red chili powder to taste
1/2tsp dhania powder
Salt to taste
How to make dal makhni :
*Soak rajma in water overnight.
*Add water & little salt and pressure-cook Rajma and urad daal till soft for about 20-25 minutes.
*Mash and boil again for 15-20 minutes and add curd and cream to the daal.
*Now in kadhai heat oil, splutter cumin seeds and add garlic paste, fry till light brown. Add onions and fry till golden brown.
*Now add ginger, green chilies and tomatoes and fry till tomatoes soften.
*Now add dry masalas (turmeric powder, chili powder, dhania powder & salt) and fry again for a moment.
*Add daal and stir on medium flame. As soon as it starts boiling remove from the gas.
*Sprinkle garam masala powder and garnish daal makhni with coriander and add butter.
*Serve daal makhni hot. Goes well with laccha paratha, naan or rice.
ALOO PALAK(SPINACH-POTATO)
INGREDIENTS:
3 cups chopped spinach
3 cups chopped spinach
2 large onoins chopped fine
2 large potatoes boiled and peeled
1 tomato grated
2 green chillies
1" piece ginger
1 tsp. lemon juice
1/2 tsp. wheat or other flour
1 tsp. red chilli powder
1 tsp. cinnamon-clove powder
1/4 tsp. turmeric powder
1/2 tsp cumin seeds
2 pinches asafoetida
1/2 tsp. garam masala
1/2 tbsp. butter 4 tbsp. ghee
salt to taste
METHOD:
*Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt. *Cover and boil over a high flame for 2 minutes.
METHOD:
*Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt. *Cover and boil over a high flame for 2 minutes.
*Cool quickly, or hold under running water in a colander.
*Put in a mixie, add green chilli and run for a minute.
*Keep slightly coarse, do not make very smooth.
*Keep aside.
*Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.
*Drain the potatoes, keep aside.
*In the same hot ghee add the cumin seeds.
*Add the ginger, onions and fry till very tender.
*Add the tomato and further fry for two minutes.
*Add all the dry masalas and fry till ghee separates.
*Add spinach and potatoes.
*When it resumes a boil sprinkle the flour and stir well.
*Boil for 2-3 minutes. Add lemon juice
*Just before serving heat butter in a tiny saucepan and add the asafoetida.
*Pour over the vegetable and mix gently.
*Serve hot with naan or parathas or even rice
MASALA EGGPLANT/BRINJAL
INGREDIENTS:
Brinjal /Eggplant(pieces)-1 bowl.
Chana dal(roasted)-1/2 cup
Onion
Tomato paste
Ginger Garlic paste
SPICES:
Chilly powder 1/2 tsp
Turmeric powder 1/2 tsp
Jeera powder 1/2 tsp
Dhania powder 1 tsp
Lemon Juice 1/2
Salt to taste
Method:
*Wash and cut brinjal into pieces vertically.
*In kadai, heat 4 tbsp oil for two minutes then put mustard seeds, cury leaves,chana dal(roasted ), sliced two medium sized onion and fry a bit. Then add 2 tsp ginger garlic paste and fry for a while.
*When oil separates, add sliced tomatos and salt. Add 1 tsp turmeric powder, 1 1/2 tsp dhaniya powder, 1 tsp jeera powder and 1 1/2 tsp red chilly powder. Fry it well until all the masala is cooked properly.
* Add the brinjal pieces and stir well. Add 3 cups of water, add 1/2 tsp sugar and tamarind extract. Stir it well.
*When it starts boiling, close the lid and cook brinjal on slow fire for about 20 minutes. When brinjal is cooked, sprinkle a bit garam masala powder and coriander leaves. Close the fire and leave it for about 5 minutes. Masala Brinjal is ready.
CARROT KOFTA CURRY
Ingredients
For the Koftas:
4-5 Carrots grated
4-5 Carrots grated
1cup lettuce(optional)
1 boiled and mashed Potato
1 tbsp crumbled Paneer(optional)
1 tsp Chilli Powder
1 tsp Salt
1 Green Chilli ,finely chopped
1/2 tsp Ginger-garlic paste
1 tbsp Besan (gram flour)
1 tsp ButterOil to deep fry
For the gravy:
1 cup Curd (yogurt)(optional)
1/2 tsp Haldi(turmeric)Powder
1 tsp Chilli powder
Salt to taste
1 tsp Besan
1 tsp Sugar
1/2tsp Ginger garlic paste
1 tsp Mustard seeds,
1 tsp Cumin seeds
1 tsp Ajwain (optional)
1/2 cup Water
*Onion paste: (Cut into small pieces fry it in one spoon oil and then blend in a mixer.)
For Garnishing:
Coriander leaves, Cream
Coriander leaves, Cream
Method:
For the Koftas
Take a frying pan put butter in it. When butter melts put the grated carrot fry for 2 minutes and cover and cook on a low flame for 5 minutes . When the carrot turns little soft remove the pan and let it cool.
Mix the other ingredients of koftas,except oil for deep fry. Make small balls.
Heat the oil for deep-frying,and deep-fry these balls till they turn brown in colour. Remove them from oil and let it cool.
Take a frying pan put butter in it. When butter melts put the grated carrot fry for 2 minutes and cover and cook on a low flame for 5 minutes . When the carrot turns little soft remove the pan and let it cool.
Mix the other ingredients of koftas,except oil for deep fry. Make small balls.
Heat the oil for deep-frying,and deep-fry these balls till they turn brown in colour. Remove them from oil and let it cool.
For the Gravy
1. Take the curd add besan and sugar and blend it properly in a mixer.
2. Heat butter in a deep bottom pan, put the mustard seeds, ajwain, cumin seeds and when they crackle add the onion paste and ginger garlic paste to it, fry till oil separates, add chilli powder and haldi to it and put the curd mixture in the kadhai. Boil it for 5-7 minutes. But stir it with a spoon continuously so that curd does not separate.
3. Add salt to taste. Add water in it. When it cools drop the koftas in it and garnish it with cream and coriander leaves.
1. Take the curd add besan and sugar and blend it properly in a mixer.
2. Heat butter in a deep bottom pan, put the mustard seeds, ajwain, cumin seeds and when they crackle add the onion paste and ginger garlic paste to it, fry till oil separates, add chilli powder and haldi to it and put the curd mixture in the kadhai. Boil it for 5-7 minutes. But stir it with a spoon continuously so that curd does not separate.
3. Add salt to taste. Add water in it. When it cools drop the koftas in it and garnish it with cream and coriander leaves.
NOTE---*Gravy can also be prepared without curd .
*You can also add milk (1 cup)instead of curd for thick creamy flavour.
Spinach Dal(palak dal)
I like this healthy spinach dal because it is a high protein dish.
Ingredients:
Ingredients:
spinach - half bunch
chana dal - 1 cup
green chillies - 1
2tamrind about the size of lime
turmeric 4 pinches
cumin seeds
half tsp salt
garam masala
For Seasoning:
1 small onion chopped
1tomato chopped/paste
2 strings of curry leaves
2 dry red chillies
1 tsp cumin seeds
1 tsp mustard seeds
2 cloves of garlic mashed
3 tbsp of oil
METHOD----
*Soak tamrind in warm water and squeeze out the pulp.
*Cook chana dal, green chillies, turmeric, cumin and spinach with sufficient amount of water in a pressure cooker for 3 whistles.
*After the cooker is cooled off,mash the dal with a wooden spatula adding tamrind pulp and salt in it.
*Heat oil in a skillet, add mustard, cumin, curry leaves, mashed garlic cloves, red chillies ,garam masala and chopped onion.
*Fry till the onions turn light brown in color.add tomato paste
* Add the seasoning to Spinach Dal and cook for 3-4 minutes
.*Serve hot with steamed rice/roti
Malai Kofta
Malai kofta
Malai kofta
Ingredients:Gravy:
125 gms. cream
75 gms. paneer
150 ml. milk
50 gms. cashewnuts
3 tsp. white pepper powder.
2 1/2 tsp. sugar
2 tsp. grated ginger
1/2 tsp. turmeric powder
1 tsp. garlic crushed
1 cinnamon
6 cloves
6 cardamoms
salt to taste
3 tbsp. ghee
Kofta:
50 gms. khoya
50 gms. paneer
5 medium potatoes
20 gms. cashewnuts
20 gms. raisins
4-5 green chillies chopped fine
1/2 tsp. ginger grated
1 tsp. coriander chopped
1/2 tsp. cumin seeds
salt to taste
Garnish:1 tbsp. grated cheese or paneer1 tbsp. chopped coriander
Method:
Koftas
Boil the potatoes, peel and smash them.Mix together all the ingredients except raisins and cashews.Take a ping-pong ball sized dough in hand.Flatten. Place 2-3 cashews and raisins in the centre and shape into a ball.Repeat for remaining dough. Keep aside.
Gravy:Roast the cinnamon, cardamom, nutmeg and cloves together. Dry grind and keep aside. Wet grind all the other ingredients, except ghee, to a paste.Heat ghee in a skillet, add powdered spices and fry for 2-3 seconds. Add paste and fry further for 5-7 minutes stirring well. Add 2 cups water and simmer on low for 15 minutes.Warm the koftas either in the oven or on the tava.Garnish with grated cheese and chopped coriander.
Serve hot with naan or parathas.
CABBAGE UPKARI
Cabbage Upkari
1 medium green cabbage finely chopped / shredded
1 teaspoon(s) mustard seeds
4 green chillies slit
2 tablespoon(s) oil (ideally coconut oil)
2 tablespoon(s) grated coconut
2 teaspoon(s) lemon juice (optional)
salt to taste
1. Heat the oil in a heavy-bottomed pan on medium level till hot and crackle the mustard seeds. Drop in the slit green chillies and fry lightly. Add the shredded cabbage and mix in the salt. Cover and cook on low level for about 12 minute(s) or till the cabbage is cooked but green yet.
2. Mix in the grated coconut. Garnish with lemon juice (optional).
TIPS:* It is important that the cabbage be very fresh and more green than white since this recipe hardly uses any strong spices. Choose one with more volume and less weight.
* Coconut oil gives a distinct flavor to this dish. However if not available, any other cooking oil would do fine. Serve hot with: White rice and Tangy Split Red Gram Broth (Rasam).
KASHMIRI DUM ALOO
kashmiri dum aloo
Ingredients:
Small potatoes 1/2 kg
Coriander seeds 1 tbsp.
Cardamoms (brown) 4
Cloves4-5
Black pepper 7-8
Cinnamon 1 small piece
Caraway seeds 1/4 tsp.
Cardamom (green) 2
Asafoetida a pinch
Bay Leaves 4-5
Ginger garlic paste 1 tsp.
Turmeric Powder 1/2 tsp.
Chilli powder 1 tsp.
Medium size onion (grated) 1
Fine yogurt (curd) 2 cup
Milk 1/2 cup
Ghee/oil 4 tbsp.
Salt to taste
Method:1. Take coriander seeds, cardamoms, cloves, black pepper, cinnamon, caraway seeds, cardamom green and grind it in a blender to make fine powder.
2. Peel off the potatoes and prick it.
3. Heat oil in pressure pan for about one minute. Fry the potatoes in oil over medium heat till they change the color from white to light brown. Set aside.
4. Add bay leaves, asafoetida, ginger-garlic paste, grated onion to the remaining oil. Fry till the paste becomes reddish brown and the mixture starts separating from the oil.
5. Add the garam masala prepared in step1 to this mixture and heat for 2-3 minutes.
6. Add turmeric powder, chilli powder and salt. Fry it about a minute.
7. Now add milk to make the gravy. Then add yogurt (fine) and continuously stir it.
8. If you find the gravy too thick, you can add some water.
9. Finally add pricked fried potaoes to the gravy and pressure cook it. Switch off the gas after 4-5 minutes (before first whistle).
Decorate it with green coriander leaves and serve hot.
COCONUT EGGPLANT CURRY
Ingredients.
Long Indian Eggplants -3
Shredded Coconut - 4tbs
Red chillies - 3
Fenugreek seeds/ Methi - a few (1/4rth tsp)
Cumin seeds - 1/2 tsp
Yogurt - 1/2 cup
Mustard seeds - 1/4rth tsp
Onions - 1/2 cup chopped
Ginger-garlic paste - 1 tsp
Turmeric powder - 2 pinches
Dhaniya/Coriander powder - 1/2 tsp
Curry leaves - a few
Salt and chilly powder - to taste
directions--
*Cut eggplant into 3 inch long pieces and soak them in warm salty water for 10 mins. Drain and pat dry.
*Heat 3 tbs oil in a skillet and fry the eggplant until they turn slightly soft and change color. *Drain excess oil on absorbent paper. Keep aside.
*Grind shredded coconut, red chillies, methi, cumin seeds and yogurt. This is the 'Masala'Heat 1
*Heat 3 tbs oil in a skillet and fry the eggplant until they turn slightly soft and change color. *Drain excess oil on absorbent paper. Keep aside.
*Grind shredded coconut, red chillies, methi, cumin seeds and yogurt. This is the 'Masala'Heat 1
tbs oil in a wok.
*Add mustard seeds and allow them to splutter. Add chopped onions, turmeric, ginger garlic paste and curry leaves.
*Saute until onions fry well.Add the ground masala.
*Add coriander powder, salt and chilly powder.
*Mix well and cover and cook for 5 minutes.Add the fried eggplant pieces, cover and continue cooking for another 5-7 minutes.
*Remove lid and cook until gravy thicken to required consistency.
*Serve Hot with Steamed Rice/Rotis.
*Add mustard seeds and allow them to splutter. Add chopped onions, turmeric, ginger garlic paste and curry leaves.
*Saute until onions fry well.Add the ground masala.
*Add coriander powder, salt and chilly powder.
*Mix well and cover and cook for 5 minutes.Add the fried eggplant pieces, cover and continue cooking for another 5-7 minutes.
*Remove lid and cook until gravy thicken to required consistency.
*Serve Hot with Steamed Rice/Rotis.
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