Roasted vegetable curry/kathrika murungakai varuval/porial

 The blend of eggplants and drumsticks makes a nice combination both in texture and flavor. The jack fruit seeds used in this recipe is usually available in frozen section of Indian grocery stores. This curry is very popular in South Indian weddings. As a variation, you can also add grated coconut at the end.  

Ingredients:

1 large chopped onion
1 chopped tomato

2 Indian eggplants

1 small drumstick
1 potato
5 Jackfruit seeds

1/4 tsp of turmeric

1 tsp of red chilly powder

1 tbsp of coriander powder*
1  tbsp of oil

salt as required

Seasoning:

1/2 tsp of mustard
2 cloves of garlic
1 sprig of curry leaves

 

 Preparation:


1.Peel the potato skin. Cut the eggplant and potato along the lengths. Pressure cook the vegetables together with turmeric and salt. Peel the skin of the Jackfruit seeds and cut in to halves.
2.Heat oil in the saucepan, add the seasoning mustard and curry leaves. As the mustard sputters, add slit garlic and chopped onion. Saute for a minute. Then add the tomatoes and saute them.
3.Add the spices red chilly powder, coriander powder and little salt to the pan. Now add the cooked vegetables and saute well till they are roasted. 

4.As the mixed vegetable curry is ready, serve with rice and dhal.

Moong dhal Pakora

  Pakoras are usually served as snacks or appetizer. Moong dhal pakora is a very prominent evening snack in Indian cuisine (across all regions) served with chutney and tea. During cold weather or rainy season people long for pakoras and are great for parties as well.

Serves up to 4 people
Preparation time: 30 minutes


Ingredients:

1 cup of green moong dhal
1 tbsp of besan
3 green chilies
1 inch grated ginger
2 tbsp of cashew nuts
1 large red onion 
1/2 teaspoon ajwain
Handful of spinach
2 tbsp of chopped coriander
Salt as required
Oil for frying

Preparation:

  
1.Soak moong dhal in water for 4 hours. Filter the water and grind the dhal little coarsely with salt. Add the finely chopped onion, spinach, green chillies, coriander leaves and cashew nuts to the ground mixture. Add 1 tsp of ajwain and ginger, for flavor and digestion. 

2. Then add the besan and mix well.

3.Make a small golf-sized ball and put in the preheated oil. 

4.Fry in medium flame and once the ball turns golden  brown, pakora is ready.

5.Serve with chuney/ tomato ketchup and of course tea or masala chai .