Stuffed Kovakkai/ Tindora

     First, I would like to wish all my readers a Happy Holiday Season. It is always a good time to try some new dishes. My friend Sandhya recently shared this recipe. I made some slight improvisations to her receipe as I shallow fried (arguably for the health benefits) the tindora instead of the recommended deep frying. Everyone in my family enjoyed this dish and hope you would like it as well.

 
Ingredients:

12 Kovakkai (Tindora)
oil as required
salt as required

Stuffing:

2 cloves of garlic
pinch of turmeric
1/2 tsp of red chilly powder
2-3 tbsp of chutney dhal
salt as required



Preparation:

1.Grind the chutney dhal in to coarse powder and mix all the ingredients above. Crush the garlic or fine chop them and add to the mixture. Add little water and make a paste.

2.Cut the edges off the kovakkai and slit crosswise in the bottom. Stuff them with the paste as required. Add 2 tbsp of oil to the pan, add the stuffed kovakkai to the pan. 

4.Close the lid for 5 minutes and then turn the kovakkai to the other side and allow them to cook. Add 1-2 tbsp of oil and allow the kovakkai to get roasted.
5.Once the kovakkai is roasted, the dish is ready. Enjoy by itself or with roti.                               

Vazhakkai varuval/ Raw banana roast/ plantain roast

  Vazhakkai varuval is my hubby's favorite and the charm works really well all the time. Though he was brought up in Mumbai, he loves all the South Indian dishes and this recipe is definitely one of them.

Ingredients:

2 raw bananas/ plantain
1 medium chopped red onion
3-4 cloves of garlic
1/2 tomato
1-2 dried red chilly
1 teaspoon of red chilly powder(per spice level)
1/2 tsp of garam masala
1/8 tsp of turmeric
1/4 teaspoon of mustard
1/4 tsp of Bengal gram dhal
1 tbsp of oil
salt as required

Preparation:


1.Peel the skin and cut the raw banana in to small circles. Cut the garlic in to halves. Heat the oil in the pan. Once the oil is heated, add mustard, dried red chilly and Bengal gram dhal. 

2.As the mustard sputters, add onion and garlic. Fry till the onion turns golden brown.

3.Add turmeric, red chilly powder and salt, saute for a minute. Now you can add the raw banana and mix well.  Add half cup of water and close the lid.

4.Cook for 10 minutes. Do it in the shallow pan so that the raw banana are roasted. Now add the chopped tomatoes and garam masala. Close the lid.

5.Once the tomatoes are wilted and raw banana is cooked. Allow the raw banana to roast and then curry is ready. 

Eggplant chickpeas curry/ Baigan channa masala/ kathrikai kadalai kuzhambu

  Chickpeas or channa are a great source of protein for vegetarians and is also common in my household. In this version of the curry, I have tried to combine with eggplant which provides a contrast in the texture.

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

Ingredients:

1 cup of chickpeas (channa)
1 medium-sized American eggplant
1 white onion
1 large tomato
3 cloves of garlic
1/4 tsp of turmeric
1 tsp of red chilly powder
1 tsp of coriander powder
1/2 tsp of cumin powder
1 tsp of dried fenugreek leaves 
1 tbsp of olive oil 
1/2 tsp of fennel seeds
salt as required

Preparation:

1.Soak chickpeas overnight and pressure cook chickpeas with 2 1/2 cups of water. 
2.Chop the onion,tomatoes and eggplant in to small cubes. Heat oil in the skillet and add fennel seeds. Saute till nice aroma comes, then add onion, tomatoes and crushed garlic. Saute well till the tomatoes become mushy.

3.Now add turmeric, red chilly powder, cumin powder and salt. 

4.Then add the chopped eggplant and 1/2 cup of water. Close the lid for 10 minutes and allow the eggplant to cook 75%. 

 

 5.Add chickpeas.When the gravy starts to thicken add dried fenugreek leaves.

6.Bring it to boil. Serve with rice/ roti.

kathrikai puthina curry/Minty Eggplant curry/Pudina baigan subzi

   I tried this recipe with Thai eggplant which are round green eggplant. It takes long time to cook as they are firm but do not overcook the vegetable as it will become mushy. 

Serves up to 2-3 people
Preparation time:35 minutes

Ingredients:

500 grams of green brinjal/ eggplant
pinch of turmeric
1 chopped onion
3 green chillies
3 cloves of garlic
1 inch of ginger
1 tbsp of coriander seeds
1 tsp of poppy seeds 
1 tbsp of toasted cashew nuts 

handful of coriander leaves
handful of mint leaves
1 tbsp of butter
oil as required
salt as required

Preparation:

1. Add 1 tsp of oil to the pan, then add onion, green chillies, garlic, ginger, coriander seeds and poppy seeds. Saute for 3 minutes. As the nice aroma comes, add the coriander and mint leaves. Saute for a minute and allow them to cool.

2.Grind the above ingredients along with cashew nuts and salt. Cut the brinjal in to 4 pieces. Cook them separately with turmeric and salt along with 1/4 cup of water.

3.Once the vegetable is cooked, add the ground paste. Add the butter and cook in low flame for 15 minutes. Close the lid. Serve with jeera rice/ roti.

   

Whole moong dhal curry/Moong dhal

  Vegetarians rely highly on lentils and legumes for their protein needs. When soaked overnight, several beneficial nutrients and enzymes gets activated. This recipe was well received by my kids and I am happy to share it with you today.

Ingredients:

1 cup of whole moong beans/ pacchai payiru

1 chopped onion
1/4 tsp of turmeric 
1 tsp of red chilly powder(~ spice level)

3-4 crushed cloves of garlic

2 dried red chilly 
pinch of asafoetida

1 tsp of cumin seeds 
1 stick of cinnamon 
1 star anise
2 cloves

1 tbsp of  butter
1/2 tbsp of oil

salt as required

Preparation:

1. Soak moong beans overnight. 
2. Add cumin seeds, star anise, cloves, cinnamon  to the preheated oil in the pan 
3. Saute onion, garlic, red chillies and pinch of asafoetida. 

4. Add salt,turmeric, red chilly powder to the pan and saute for 2 minutes. Add the soaked dhal and pressure cook them. 

5. Add the butter and serve with rice/ roti.