Methi Brinjal Sabzi (Maithi Brinjjal Sabji) Recipe

Ingredients:

• 2 bunches of methi (fenugreek) leaves
• 4 medium sized brijals - cut in small pieces
• 1/2 mustard seedspinch of hing
• 1 tsp red chilli powder
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 green chilli - finely chopped
• salt to taste
• 2 tbsp oil

Method:

1. Soak the methi leaves in a bowl of salt water for 15 minutes. Drain and keep aside.
2. In a kadai, take the oil and add mustard seeds, green chilli and hing.
3. When mustard seeds start to splutter, add the brinjals.
4. Cook for 5 minutes or till the brijal is tender and oil is oozing out.
5. Add all the spice powders and mix well.
6. Add the methi leaves and cook on low flame.
7. The methi leaves will shrink and change color.
8. Once the sabji is dry, take it off the heat.
9. Ready to serve.

Serving Suggestions:

• Can be served with phulka or roti.

Tips:

• Do not add any water in this preparations.
• You can add ginger/garlic paste or onions to suit your taste.
• Soaking the methi leaves in salt water takes out some of its bitterness. So don't skip that step!

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Soya Bean Curry (Soyaa Been Cury) Recipe

Ingredients:

• 1/2 tsp cumin seeds
• 1/2 tsp mustard seedspinch of hing
• 1/2 tsp turmeric powder
• soya beans boiled
• 3 green chilies cut
• 1 tsp ginger garlic paste
• 1 tsp besan
• 1/2 cup tamarind juice
• 1/2 garam masala powder
• 1/2 sugar (optional )
• few curry leaves
• salt to taste
• 2 tsp oil

Method:

1. Heat oil in a pan
2. Add mustard seeds, cumin seeds and hing
3. When mustard seeds splutter, add cut green chilies, curry leaves,turmeric powder and ginger garlic paste.
4. Add besan
5. Cook it for 2 mins and add boiled soya beans
6. Now add tamarind juice , and salt and garam masala powder ( you can add sugar at this time if you want it little sweet and tangy)
7. Add 1 cup of water and cook it for 20 mins with the lid covered.
8. When it becomes like a thick gravy, its ready to eat !! :)

Serving Suggestions:

• Serve with roti or rice

Tip:

soak the soya beans over night in a water and boil it.

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Rajasthani Baby Potato Curry (Rajhistaani Babby Potatow Cury) Recipe

Ingredients:

• 10-12 baby potatoes, peeled
• 5 cloves garlic, ground to a paste
• 1/2 inch ginger piece
• 1-2 green chillies
• 1/2 cup curd
• 1 tbsp shredded coconut
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1/2 tsp cumin seedspinch of hing (asafoetida)
• salt to taste

for the spice mixture

• 2 bay leaf
• 1/2 tsp cumin seeds
• 5 cloves
• 4 dry red chillies
• 2 cinnamon sticks
• 2 tbsp oil

Method:

1. Soak the dry spices in water for 10 minutes.
2. Drain the water and grind them finely. Keep aside.
3. Grind the ginger and green chillies to a fine paste. Keep aside.
4. Pressure cook the baby potatoes and keep aside.
5. Heat the oil in a pan.
6. Add cumin seeds and asafoetida.
7. Once the cumin seeds starts to crackle add the garlic paste.
8. Cook till the raw garlic smell goes away and add the ginger-chili paste. Cook for a minute.
9. Turn the heat to low and add the dry spice mixture.
10. Cook for a minute and add about 1 cup of water to prevent the spices from getting burnt.
11. Add the curd, coconut powder, cumin powder, coriander powder and salt.
12. Add the cooked baby potatoes.
13. Let the mixture simmer for 15 minutes or till the water evaporates.
14. Ready to serve.

Serving Suggestions:

• Goes well with chapatis, rice and kari

Tips:

• This dish contains a lot of spices.
• Adjust the amount of each spice to suit your taste.

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Gujrati Double Bean Curry (Gojrate Duble Ben Cury) Recipe

Ingredients:

• 1 cup double beans (soaked over night and boiled)
• 2 tsp jaggery
• 3 tsp tamarind juice
• 1 tsp garam masala powder
• 2 green chilies
• 1 red button chili
• 1/2 tsp cumin seeds
• 1/2 tsp mustard seeds
• 1/2 tsp turmeric powder
• 1 tbsp ginger-garlic pastepinch of hing
• 2 cloves
• 1 piece cinnamon
• 1 bay leaf
• salt to taste
• 2 tsp oil

Method:

1. Heat oil in a kadhai
2. Add cumin seeds, mustard seeds, pinch of hing,button red chili,bay leaf,cloves and cinnamon
3. When seeds start cracking , add ginger garlic paste
4. Stir it for a while and add boiled double beans and green chilies
5. Add jaggery, garam masala powder, turmeric powder and tamarind juice.
6. Add salt to taste and add some water
7. Cook with lid covered for 20 to 25 minutes
8. Ready to serve

Serving Suggestions:

• This dish goes well with gujarati kadhi.

Tips:

• You can alter the taste of tamarind and jaggery according to your liking.
• Mash a few of double beans so that gives you a thick gravy.
• Pressure cook the beans till its soft. ( double beans usually take little longer to cook)

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Tawa Baingan (Tava Bangan) Recipe

Ingredients:

• 1 small baingan (eggplant)
• 1 tsp chilli powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp amchoor ( raw mango powder)
• salt to taste
• Oil spray or a few drops of oil

Method:

1. Cut the eggplant into thin slices.
2. Mix all the spices in a bowl and mix the eggplant slices.
3. Mix well so the slices are well covered with spices.
4. Keep it aside for 5 minutes.
5. Now spray the tawa with the oil.
6. Or optiionally put few drops of oil on the tawa.
7. Place the slices on the tawa as shown below.
8. Keep changing the sides and cook it on a low flame.
9. When the slices turn a little brown, remove from the heat and serve.

Serving Suggestions:

• Can be served with rice items or as a starter.

Tips:

• The eggplant will not turn crispy and tends to burn if overcooked.
• So remove it from the heat as soon as it turns brown.

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Traditonal Chutney (Triditionl Chutne) Recipe

Ingredients:

• 1 cup chana dal
• 1 cup dry coconut - shredded
• 2/3 cup sesame seeds ( til )
• 3 tbsp oil
• 2 tsp mustard seeds
• 1/2 tsp hing
• 2-3 whole red chillies
• 1 tsp chilli powder
• salt to taste

Method:

1. Soak the chana dal for 4 hours in water.
2. Drain and spread it out to dry.
3. Once the chana dal is dry, heat oil in a deep pan and fry the chana dal till golden brown. Set aside.
4. In a shallow flat pan, roast the sesame seeds till slightly brown. Set aside.
5. In a deep pan, heat 3 tbsp oil, add mustard seeds, hing and dry red chillies.
6. Once the mustard seeds start to crackle, add the shredded dry coconut and fry till it turns pink.
7. Add the chana dal, sesame seeds, salt and chilli powder. Turn down the flame and mix well.
8. Turn off the heat and let it cool.
9. Store it in an airtight container.

Serving Suggestions:

• Can be had along with any meal.
• Goes well with chapati or rice.

Tip:

• You can use ready made fried chana dal to save some effort.

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