Indulge In The Taste

Ingredients: Serves 2 Finely chopped lady's finger - 1cup Finely cut onion - 3/4 cup Cut tomato - 1/2 cup Dry red chillies  2  Mustard seeds - 1 tsp Broken white lentils - 1 tsp Turmeric powder - 1/2 tsp Chilli powder - 1 tsp Coriander powder - a pinch Water - 3/4 Salt - 1 tsp Oil - 1 tbsp Curry leaves - a few Coriander leaves - to garnish Method: Heat oil in a pan. Saute mustard and white lentil. Add red chillies breaking them into two. Add in the onion and curry leaves. Fry till onion begins to brown. Add the tomato and fry over medium flame till tomato is tender. Add the lady's finger, Turmeric powder, Chilli powder, Coriander powder & salt. Fry for a minute. Add water, cover with a lid and cook till lady's fingers are done. There should be some gravy in the dish. Garnish with coriander leaves and serve.

Ingredients: Serves 2-3 Toor dhal - 1 cup Red chilli flakes - 1 1/2 tsp Grated coconut - 1 tbsp Mustard seeds - 1 tsp Broken white lentils - 1 tsp Turmeric powder - 1/2 tsp Water - enough to cook the dhal + 3 tbsp Salt - 1 tsp Coconut Oil - 1 tbsp Method: Cook and mash the toor dhal well using a pressure cooker. This should be in a thick paste consistency. Heat oil in a pan. Saute mustard and white lentil. Add red chilli flakes and coconut. Add in the dhal before the flakes get burnt. Add turmeric, salt and 3 tbsp of water to give it a little flowing form. Cook for 5 mins in medium. Serve hot with rice. Can be garnished with curry/coriander leaves.

Ingredients: Medium sized eggplants - 4 Very finely chopped onion - 1 large sized Very finely chopped tomato - 1 large sized Ginger garlic paste - 1 tsbp Green chilli paste - 1/2 tsp Green chilli - 1 split Turmeric, Coriander powder - 1/2 tsp each Chilli powder - 1 tsp Salt - to taste Oil - 3 tbsp Coriander leaves - to garnish Mustard + urad dhal - 1 tsp Method: Wash and dry the brinjal/wipe with a cloth. Rub them with oil and roast them in open low-medium flame till they become dark and the skin starts to peel. Tip: You can use the stem part to rotate them often to get the even roasting. When done, completely immerse in hot water for 10 mins. Take out from water & peel the skin, mash them completely. No need to use blender as they would be very tender by now. Heat remaining oil in a kadai. Saute with Mustard + urad dhal. Add chilli paste, ginger garlic paste and chillis. Fry for 2 mins. Add onions and cook till they are tender. Add tomatoes and fry. Add salt...

Ingredients: Rajma - 1 cup soaked overnight for atleast 6 hrs Tomato - 1 medium sized Ginger - 1 Inch Green chillies - 3-4 Cumin seeds - 1 tsp Turmeric, coriander powder - 1/2 tsp each Chilli powder - 1 tsp Salt - as required Oil - 2 tsp Coriander leaves to garnish Method: Mash 1/4 of the rajma in a blender with little bit water. Blend tomato, ginger & Green chillies. Heat oil in a pressure cooker. Add cumin seeds. Add the blended paste and cook till it becomes 3/4 of its volume. Add chilli, turmeric, coriander powder and salt. Fry for a min. Add the rajma along with the mashed rajma. Cook for 5 mins. Now added 1.5 cups of water & replace cooker with lid. Cook till a whistle comes. Cook again for 5 min to get the desired gravy consistency without lid and garnish with coriander leaves before serving. Goes well with maida roti / rice.