This recipe is inspired by baingan ka bhartha – roasted and peeled eggplant with spices. I was actually making bhartha , but last moment, I added a little twist to it by adding avrekaLu . It made a very tasty and quick side dish.
Ingredients: 1 big eggplant 1/4 tea spn mustard seeds 1/2 tea spn red chilli powder 1/2 tea spn coriander seeds 1/4 tea spn cumin seeds 4-5 curry leaves 1/4 cup tomato 1/4 cup avrekaLu Salt Oil
Method: Cook avrekaLu and keep aside. Roast eggplant( like in this recipe ). Peel the skin. Crush the coriander seeds, do not make the powder very fine. Heat oil. Add mustard seeds, cumin seeds, curry leaves. When they are fried, add crushed coriander seeds. Add tomato, chilli powder, salt and cook for few minutes. Now add cooked avrekaLu , eggplant, cover the lid and cook for few minutes. Serve hot.
Serves : 2 Preparation time : 30mins
Okra ( bhende ) is one of the most loved vegetables at my home. Every time I see fresh okra at our Indian store, I buy it. I have tried many different recipes in last few days, which are very simple and delicious.
This recipe was sent to me by my friend Aruna . She said this is her mother’s recipe with some of her own twists. In Konkani, we call kokum as sol . So we called this dish sola bhende . Very simple and tasty.
Ingredients: 2 cups chopped okra( bhindi/bhende ) 2-3 pieces kokum 1 tea spn chilli powder 1/2 tea spn jaggery or brown sugar A pinch turmeric 1/2 tea spn coriander powder 1/2 tea spn cumin powder 1/2 tea spn garam masala Oil Salt
Method: In a thick bottomed pan, take oil and add turmeric powder, chilli powder, coriander powder, cumin powder, garam masala , kokum, brown sugar (or jaggery), salt. Heat it on medium heat and add okra. The spices are added to oil before heating it to stop them from burning. Add the okra, cover and cook on low flame. Serve hot.
Serves : 2-3 Preparation time : 20mins
