Stuffed Brinjal(Eggplant)/ Ennai kathrika

     Ennai kathrika is a really delicious dish which I made as a dry curry. This can be made tangy and gravy with tamarind water. But I wanted to flavor with peanuts, poppy seeds and garlic. Definitely they beat the blandness and give some unique taste.

Serves up to 3 people
Preparation time: 45 minutes


Ingredients:

10 small eggplant (Indian brinjal)
1 tbsp of poppy seeds
1 tsp of sesame seeds
1 1/2 tbsp of coriander seeds
1/2 tsp of red chilly powder(~spice level)
1 tbsp of cumin seeds
4 dried red chillies
8 fenugreek seeds
2 tbsp of grated coconut
2 tbsp of roasted peanut powder*
1 tsp of garam masala
4 cloves of garlic
oil as required
salt as required


Preparation:

1.Dry roast coriander seeds, poppy seeds, cumin seeds, red chillies, fenugreek, coconut and garlic one by one till they turn golden brown. Allow it to cool on a plate and grind them along with salt  in to coarse powder. Mix them with roasted peanut powder.

2.Slit crosswise in the bottom of eggplant and stuff them with the ground powder. Add 2 tbsp of oil to the pan, add the stuffed brinjal to the pan. Sprinkle the red chilly powder, garam masala and remaining ground powder on the top of the eggplant.
3.Close the lid for 10 minutes and then turn the eggplants to the other side and allow them to cook. Add 1-2 tbsp of oil and allow the eggplants to get roasted and cooked. This is definitely a yummy dish - try with rice.
*Dry roast peanuts and powder them.

Chow chow kootu/ vegetable pear curry/ chayote dhal

  Chayote is lightly cooked to retain the crisp flavor. Raw chayote can be added to salads or salsas. Whether raw or cooked, chayote is a good source of amino acids and vitamin C. This kootu is enriched with coconut and spices.

Serves up to 3-4 people
Preparation time: 40 minutes

Ingredients:

1 chow chow
1 small onion 
4 cloves of garlic
3/4 cup of toor dhal
1/2 tsp of turmeric
1 tsp of cumin powder
1 tbsp of oil
salt as required

Seasoning:

1/2 tsp of urad dhal
1/2 tsp of mustard
1 dried  red chilly
1 sprig of curry leaves 


Grinding:

3 green chillies
2 tbsp of grated coconut
1 tbsp of cumin seeds


Preparation:

1.Pressure cook toor dhal with 1/4 tsp of turmeric and 2 cups of water. Grind the ingredients mentioned under grinding in to a coarse paste.
2. Chop the chow chow in to half inch cubes. Heat the oil in the skillet and add the seasoning. Once the mustard sputters, add chopped onions and garlic. Saute for 2-3 minutes. 
3.Add the chopped chow chow and saute well for 5 minutes. Add the remaining turmeric, cumin powder, coarse paste, salt and cooked toor dhal.
4.Close the lid and cook for 15 minutes. Once the vegetable is cooked, chow chow kootu is ready. Serve with rice.

Aloo gobhi curry/ Potato cauliflower dry curry

     Aloo gobhi is very simple and easy stir-fry curry. Potato and cauliflower are the vegetables that compliments each other when it is well roasted.

Serves up to 3 people
Preparation time: 30 minutes


Ingredients:

2 medium sized potatoes
150 grams of cauliflower
5 stalks of scallions
1 tsp of red chilly powder
1 tsp of tandoori masala
1/4 tsp of turmeric
1 tbsp of olive oil
1 tsp of melted butter
salt as required


Seasoning:

1/2 tsp of cumin seeds
1/2 tsp of fennel seeds
1 tbsp of grated ginger 


Preparation:

1.Cut the potatoes in to small cubes and cut the cauliflower in to small florets. Heat oil in the skillet and add the seasoning. 
2.As the cumin seeds crackles, add the potatoes and cauliflower and saute for 5 minutes. 
3.Add the spices( turmeric, red chilly powder ,tandoori masala, and salt) to the skillet. Close with the lid and allow to cook for 15 minutes.
4.Add the chopped scallions and close the lid. Add the butter  to add flavor to the vegetables. Check whether the potato is cooked. 5.Aloo gobhi dry curry is ready. Serve with rice/ roti and a cup of yogurt.