Brinjal fry

Servings: 2-3

Ingredients:

Content	Quantity	Comment
Green long brinjal	3-4 big
Oil	To deep fry + 2 tbsp
Jeera	1 tsp
Curry leaves	1 sprig
Coriander leaves	2-3 tbsp
Salt	To taste
Jeera powder	1 tsp
Coriander powder	1 tsp
Garam masala powder	½ tsp
Sugar	¼ tsp
Chilli powder	½ tsp
Tomato	1 big	Chopped
Onion	1 medium	Sliced thinly
Turmeric	¼ tsp

Method:

Cut brinjal into roundels and soak in water to avoid darkening. Heat oil in a heavy bottom pan for deep frying on medium flame. Slide the brinjal pieces one by one and fry till golden brown and drain. Repeat the same with remaining pieces and set aside.

Deep fry the onion slices till golden brown and strain.

Heat 2 tbsp of oil in a pan. Add jeera, curry leaves and saute once. Add the chopped tomatoes, turmeric and saute for a minute. Add salt, sugar, jeera powder, coriander powder, garam masala powder and saute for a minute more. Add the fried brinjal and saute for a minute or two. Take it off the flame. Add the fried onions, coriander leaves and mix.

Serve hot with rice.

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Plantain shallow fry

Servings: 2-3

Ingredients:

Content	Quantity	Comment
Raw Plantain / Raw banana	2 big
Water	To soak
Salt	To taste
Chilli powder	To taste
Oil	To shallow fry

Method:

Peel the plantain and soak in water for 5 minutes. Cut into long thick pieces and keep it in the same water. Heat oil in a pan just enough to cover the bottom of the pan. Place few pieces of banana and cook on medium flame till light brown. Flip and cook till light brown. Remove and drain on an absorbent paper. Cook the remaining pieces in batches and set aside. Sprinkle some salt and chilli powder and mix well.

Serve with rice or as a snack.

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Green gram curry

Servings: 3-4

Ingredients:

Content	Quantity	Comment
Whole Moong / Green gram	1 cup
Water	To cook
Turmeric	¼ tsp
Oil	2 tbsp
Butter	3-4 tbsp
Jeera powder	1 tsp
Coriander powder	1 tsp
Chilli powder	½ tsp	More if you want more spice
Garam masala powder	½ tsp
Salt	To taste
Tomato	1 small	Cut
Onion	1 small	Cut
Ginger garlic paste	1 tbsp
Jeera	1 tsp
Curry leaves	1 sprig
Coriander leaves	2-3 tbsp

Method:

Soak whole moong in a cup of water and keep it covered for 30minutes. Pressure cook with enough water, turmeric and a pinch of salt till soft. (Around 3-4 whistles on medium flame).

Grind tomato and onion to a paste. Heat 2 tbsp oil in a pan on medium flame. Add jeera, curry leaves, ginger-garlic paste, tomato-onion paste. Mix well and bring it to a boil. Add the cooked whole moong. Mix. Add water to required consistency, jeera powder, coriander powder, chilli powder, butter and mix well. Bring it to a boil and simmer for 2 minutes till the raw masala smell is gone. Add the garam masala powder, coriander leaves and mix. Take it off the flame. Keep it covered for 5 minutes. 

Serve hot with rice, roti, chapatti,…..

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