Thanks for pointing out uncle.
kugan98
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Thanks for pointing out uncle.
kugan98
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BRINJAL AACHARI
Ingredients:
2 cups of brinjals cut into 1 inch cubes.
1 tbs oil
1 tsp mustard seeds
1 tsp aniseeds
1 tsp fenugreek seeds
½ tsp cumin seeds
1 sprig curry leaves
3 big tomatoes chopped fine
1 big onion chopped
1 green chillie chopped
1 tsp ginger paste
1 tsp garlic paste
1 tbs coriander powder
1 ½ tbs chillie powder
½ tsp turmeric powder
½ tsp asafoetida powder
½ tsp garam masala powder
½ tsp mango powder or lime juice
Salt to taste
Little coriander leaves chopped
Method:
Put the brinjal cubes in a bowl of water and little salt.
After 10 minutes, drain and dry them on a kitchen towel.
Now fry the brinjals till they are lightly brown. Drain and keep aside.
Heat a wok with the oil, add in the seasonings.
When the seeds crackle, add in the onions, sauté well.
Add in the ginger garlic paste and the green chillies.
Sauté till the onions are translucent.
Add in the chopped tomatoes and sauté well.
Add also the coriander, chillie, turmeric, garam masala,
asafoetida powder and mango powder.
Stir well till oil rises, add in 1 1/2 cups of water, add salt.
Mix well and let it come to a boil.
When the gravy thickens, add in the fried brinjals.
Let it come to a nice boil, taste for salt and remove.
Garnish with cut coriander leaves.
Serve, with simple vegetable pulao.
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Mrs Kugan, I tried the vendi masala again today - it is really superb and i like this dish very much. Thanks a lot.
Thanks Roshan for the nice feedback.
I felt very proud of you, when I read about your profession.
Roshan, while I was in US, I used to string the curry leaves, wash them, dry them well. I used a moist muslin cloth, well wrung of water. line a airtight tupperware with the cloth and put the leaves in, close tightly and put it in the fridge.
It lasted fresh for about 3 weeks for me. It worked for me :huh:
My children are taught only to leave behind, chillies in their plate :lol:
Roshan do you get ridge gourd in your place.
If yes try out this recipe. Thanks, Kugan98
Glad it came out well!!!... Hope the kid enjoyed it...:)Quote:
Originally Posted by Aarthii
Kugan, do follow the doc's instructions and maintain a good diet...:)
Thanks a lot for the recipes... I love mild pulavs... and so does the lil one...
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RIDGE GOURD CURRY
Ingredients:
300 grms ridge gourd
2 tomatoes finely chopped
2 onions finely chopped
2 green chillies chopped
1 tsp ginger paste
1 tsp garlic paste
2 tsp chillie powder
¼ tsp turmeric powder
1 tsp poppy seed powder
2 tbs finely ground coconut paste
Salt to taste
1 tbs oil
1 sprig curry leaves
1 inch cinnamon stick
2 cloves
2 cardamom pods
1 bay leaf
Little coriander leaves to garnish.
Little lime juice
Method:
lightly scrape the ridge gourd and chop them.
Heat a wok with the oil, add in the seasonings.
Now add in the chopped onions and sauté well.
Then add in the ginger and garlic paste.
Sauté well, add in the tomatoes.
Cook till they become mushy, add in the chillie, turmeric,
poppy seed powder and the coconut paste.
Stir well, add in ½ a cup of water and the chopped ridge gourds.
Add salt and let it simmer till the vege is cooked.
Remove and add little lime juice and garnish with the
coriander leaves. Goes well with rice or roti.
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I dont get ridge gourd here in Afghan but it is available in Sri Lanka. I will try your recipe once I go to SL. Thanks :) Thanks for the tip on preserving curry leaves too.
Welcome back Kugan,
How is ur health now? We are very Happy to see u back again.
Take care of your Health kugan. Health is Wealth !!! Thanks for the Veg Pulao, Brinjal aachari and RidgeGourd curry. I am going to try in this week end!!
Kugan do you have the recipe for Spicy Boli!!! If means pls post it !!
Welcome Kugan Sis! Hope you're doing great! :D