GREEN TOMATO CHUTNEY

INGREDIENTS

3-4 green tomato chopped

6-8 green chilli cut length wise

1 tea spoon jeera

1 table spoon urdu dal

8-10 garlic pods

1 sprig curry leaves

1 tea spoon mustard seeds

1 table spoon split Bengal gram

A pinch asafoetida

1 table spoon grated coconut

2 table spoon oil

METHOD

1.         Heat the 1 spoon oil in a kadai, add urdu dal fry for few seconds until it turns to golden yeloow.

2.         Now add green tomato , garlic pods , green chillies, grated coconut and tamarind. Fry for few minutes until it tomato becomes soft. Keep aside and let it cool.

3.         Grind it in a mixer to a coarse paste by adding salt and water.

4.         Heat the oil in a kadai, add the mustard seeds, when they begin to splutter, add
The asafoetida, curry leaves and split Bengal gram. Sauté till the split Bengal and black gram   turn lightly browned. Add it chutney.

5.         serve it as side dish for chapathi.  

YENNE BADANEKAI / STUFFED EGGPLANTS

 INGREDIENTS

4-6 Small, round, eggplants

1 table spoon Oil

1 tea spoon Mustard seeds

A generous pinch of hing

1/2 of a medium sized Onion, chopped finely

1 sprig curry leaves

Salt as per taste

FOR THE MASALA

3/4 cup Grated coconut

1 table spoon Coriander powder

3-4 Cloves 

1" Cinnamon stick

1 table spoon red chilli powder

1 table spoon Peanuts 

6-8 garlic pods

1”ginger

1/2 of a medium sized Onion, chopped coarsely

METHOD

1. Dry roast the  peanuts until the peanuts start popping a little

2. Grind the roasted peanuts with coconut, onion, coriander powder, chilli powder, garlic , ginger and salt; Add just enough water to make it a coarse paste; Keep aside.

3. Make two slits on the eggplants, lengthwise- Such that the slits form a "+" sign on each eggplant; Be careful while making the slits, and make sure the eggplant is in 1 piece and not quartered while slitting them; Retain the stalk of the eggplant.

4. Stuff the eggplants with the ground masala and keep aside; Save the remaining masala for making the gravy.

5. Heat oil in a pan; Temper with mustard seeds, hing and curry leaves.

6. Add finely chopped onions and saute for a minute.

7. Slowly drop the stuffed eggplants one by one into the pan; Cook covered on medium heat for 4-5 minutes; Flip the eggplants once in a while, so that they are cooked on all sides;

8. Add some water to the saved masala paste and pour into the pan over the eggplants; Adjust ingredients according to taste

9. Saute regularly and continue to cook covered, until the eggplants are done and the gravy reaches the desired consistency.

10. Remove from stove and serve hot with rice, rotis, dosas etc.

GREEN TOMATO PALYA / RAW TOMATO SABJI FOR CHAPATHI

INGREDIENTS

3-4 green tomato chopped

2 medium sized onion chopped

6-8 green chilli cut length wise

 8-10 garlic pods

1 sprig curry leaves

1 tea spoon mustard seeds

1 table spoon split Bengal gram

A pinch asafoetida

1/2 cup grated coconut

2 table spoon oil

METHOD

  1.     Heat the oil in a kadai, add the mustard seeds, when they begin to splutter, add
The asafoetida, curry leaves and split Bengal gram. Sauté till the split Bengal and black gram   turn lightly browned.

2.  Add gatrlic paste , fry for few seconds. Now add green chillies, onion and tomato fry for few       more minutes, add  and salt and fry , now sprinkle few drops off water and  cook covered in   a medium flame  untill tomato and onion become soft. Add grated coconut and mix well.

3. serve it as side dish for chapathi.  

ONION CHUTNEY FOR DOSA / IDLI

INGREDIENTS

 3 medium size onion cut into square shape

1 tomato cut into pieces

1 table spoon Bengal gram

1 table spoon urdu dal

4-5 dry red chillies

6-8 garlic pod

Fresh coriander leaves

1 tea spoon mustard seeds

1 sprig of curry leaves

 1 table spoon oil

A small piece of tamarind

Salt to taste

METHOD

1.      Take a pan, heat ½ table spoon oil ina pan fry Bengal gram and urdudal for 1 minutes until it turns golden yellow. Now add onion, tomato,red chillies,  garlic pods , coriander leaves and fry for 5-6 minutes in oil until onion becomes transparent.

2.      Grind the fried ingredients by adding  salt  to form a smooth paste.

       

3.    Season with mustard seeds and curry leaves.

Serve with hot dosa or idli.

MUSHROOM ONION FRY

INGREDIENTS

200 grams mushroom

1 table spoon ginger garlic paste

½ table spoon chilli powder

2-3 medium onion chopped

1 tamato puree

1 sprig curry leaves

1 sprig fresh coriander leaves

½ tea spoon garam masala powder

1 table spoon oil

Salt to taste

 

METHOD

1.      Heat oil in a pan, add mustard seeds once they start to splutter, add curry leaves   and ginger garlic paste, saute for  5-10 seconds, until u can smell the aroma. Now add chopped onions and fry for 2-3 minutes.

2.      Add cleaned and cut mushroom and fry for few minutes. Now add tomato puree and salt and let the mushroom cook in tomato puree for few minutes.

3.      Add chilli powder and garam masala powder and mix well  and cook the mushroom in a low flame with closed lid until the mushroom becomes soft and gravy reached desired consistency.

4.      Serve hot with chapathi by garnishing with coriander leaves