Whole Green Gram Curry With Mint And Garlic
A curry made with a lots of garlic cloves and lots of fresh mint. Can be eaten with phulkas, parathas, rice too. The taste of the caramelized garlic and the fried mint brings a new zest to the dish.
Ingredients
2 cups of whole green gram pressure cooked to three whistles or as per your pressure cooker
20 cloves of garlic
A handful of mint leaves
1 tspn chilli powder
1 tspn of amla poedre
Salt as required
Garnish either with extra fresh mint or fresh coriander
Method
In a pan take some oil add mustard seeds let them splutter, add turmeric and asafoetida. Add all the garlic cloves and fry them till crisp, now add the gram, all the other ingredients adjust the water and let it boil on simmer till you get the required curry consistency. Garnish with fresh mint leaves or coriander leaves. The dish is ready to serve.
Potato Carrot Patties
Simple yet tasty, crisp and spicy. this is an ideal tea time snack. Made with easily available simple ingredients.
Ingredients
For pressure cooking to 2 whistles using as less water as possible
3 potatoes grated
2 carrots grated
Additional Ingredients
Salt to taste
1 tbspn of chilli powder to taste
Lime squeeze to taste
1 tspn cumin powder
Small bunch of coriander chopped
3 tbsp of flour of corn which is used for making makke ki roti
Method
In a large bowl take the pressure cooked ingredients after draining out all the water, mix the rest of the ingredients to make a nice mixture, make equal sized balls, shape them into patties, shallow fry them on a pan with a little oil. Make them golden crisp on both sides and enjoy the delicacy on a rainy evening with adrakwali chai.
Tomato Gojju
Tomato Gojju is what we called it in Kannada. It can be called a chutney or a sauce, can be eaten with chapati or phulka. In the south it is eaten with dosas. The addition of onion makes it even more tasty though I personally prefer it made only with tomatoes. The slight crunch and the sweetness of the jaggery and onions, the sourness from the tomatoes and the spice from the saar masala makes the dish a treat!! Here goes my recipe, infact my Ajji's recipe. Hers was the tastiest one I have ever eaten in my life. I could never bring the punch that she brought in certain dishes. Miss her immensely for all those specialities!!
Ingredients
3 tomatoes chopped finely
3 onions chopped into small squares
Small bunch coriander chopped into small squares
Salt to taste
1/4 cup grated jaggery
1 tspn saar masala (my recipe on my page added previously)
1 tspn chilli powder
Method
In a pan take oil add mustard seeds, let them splutter, add asafoetida, turmeric powder and then the onions, let them turn golden, add all the rest of the ingredients, mix well, let them become mushy and well cooked, do not cover and cook since we do not want any water in the recipe. Once done transfer into a serving bowl ad coriander for garnishing. Serve hot with chapati, phulka and dahi bhat that is curd rice.
Baby Aubergine Potato Curry
A spicy curry which can be eaten with roti, bhakri or rice. Made with baby aubergines. Should be made with freshly bought ones else they wont cook well. Here goes my recipe.
Ingredients
12-14 baby aubergines or brinjals given a slit on either side, each slit should be on the opposite direction taking care to see that it does not go too deep. Note: The aubergines need to be kept in water refrigerated for about an hour after splitting so they open up well.
2 potatoes chopped into medium sized squares
3 onions chopped fine
2 tomatoes finely chopped
2 tspn of ginger garlic pounded
1 tspn chilli powder
2 tspns of goda masala
1/2 tspn sugar
1 tspn lime juice
Salt to taste
Chopped coriander for garnishing
in a pan take oil, addthe potatoes and aubergines, add 1/2 cup water, 1 tspn goda masala, salt and 1/2 spn of chilli powder, cook coverd till almost done. Remove and keep aside.
In the same pan take some oil add onions, saute till golden, add the ginger garlic, let it turn light brown, add the tomatoes, the remaining masala, chilli powder, salt to taste and also the sugar. Now wait for it to become a mushy mix, tomatoes should get well mixed, at this stage you can add the potatoes and aubergines. Add water as required, cover and cook till well done. transfer to a serving bowl, decorate with freshly chopped coriander. Your dish is ready to be savoured.
