Stuffed ( Bhara hua) Baigan

Cooking time : 30-40 minutes

Serves 4

Ingredients:

8-10 small rounded firm brinjals ( eggplant)
3 medium onions,chopped and roasted
3 tbsp. roasted groundnutes powder coarsely
3 tbsp. grated fresh coconut, roasted
1 tsp. cloves, roasted
2 tsp. red chilli powder, roasted
2 tsp dhania-jeera ( coriander-cumin seed mixture), roasted and powdered
1 small bunch coriander leaves, chopped and roasted
salt to taste
2-3 tbsp. oil
1/2 tsp each mustard and cumin seeds
1/2 cup curds ( plain unflavoured yoghurt)

Method:

1. Wash and  clean brinjals. Make 2 slits to form a cross.
2. Rub them with some curds and salt and set aside.
3. Mix all the roasted masala in the blender with some curd to make a smooth filling. Stuff some of the mixture into each slit of the brinjals.
4. Heat oil in a heavy or non-sticky pan , add the mustard, cumin seeds wait to splutter, slide in the brinjals slowly.
5. Any mixture which is remaining can be now added to cover the vegetable.
6. Add some water.
7. Simmer till the vegetable is tender and done. 

Vegatable Foodath

Cooking Time : 30 minutes

Serves:5

Ingredients:

1 small cauliflower
1 cup French beans,finely chopped
2 small brinjals, chopped to chunks
3 medium potatoes, chopped
1/2 cup green peas shelled
2 onions, chopped vertical slices
1 ginger
2 green chillies
2 tbsp. coriander leaves finely chopped
1 tsp bottle masala ( refer recipe)
1 cup coconut milk ( refer recipe)
 salt to taste
1 tsp black pepper powder
2 tsp lemon juice
3 tbsp oil

Method:

Place chopped brinjal in salted water till used.
Grind together ginger and chillies.
Heat the oil in a pan, add onions , fry till golden.
Add ginger-chilli paste and fry for a minute.
Add bottle masala and stir for 1 minute.
Add vegetable ( except brinjal) and salt and 1 1/2 cup water.
Cook till the vegetables are 3/4th done, add brinjal
Cook for 3-4 minutes more.
Add coconut milk and pepper powder.
Simmer till vegetables are completely cooked.
Add lemon juice, stir and adjust salt and seasoning.
Garnish with chopped coriander leaves
Serve hot with rice or roti.