Eggplant Subzi

Thank you Vaishali of earthvegan for this dish. I used her recipe but modified it to suit our taste. Here is the original dish




Ingredients

7-8 Small Brinjal
1 onion chopped
Small piece of tamarind softened
1 tsp turmeric powder
1 tbspn sugar
1 inch ginger
2 tbsp oil

Fry till golden brown

2 tbsp Coriander seeds
1 Tsp Cumin Seed
1 tsp Sesame seeds
3-4 Red Chillies
1/2 tsp methi seeds
1 tbsp shredded coconut

Method

1. Add the fried mixture, tamarind, salt, turmeric, sugar, ginger and grind it to a paste
2. Slit the brinjal and stuff the paste in it. The brinjal should be joined in the bottom to hold the paste.
3. In a large skillet add 1 tbsp of oil and add the brinjal. Fry it slowly until the flesh is tender. Keep it aside.
4 Pour the rest of the oil and fry the chopped onions. Add it to the remaining paste mixture and grind it to a pulp.
5. Pour it in a sauce pan and let it boil for a few minutes.
6. Add the stuffed brinjal to the sauce pan and let it simmer for at least 15 min.

Garnish with cilantro and serve with hot rice or chapathi.

Channa Dhal Capsicum Subzi

Ingredients

1 Cup beasan flour
1 onion
1 capsicum/Green Bell pepper
1 tomato
2 Green Chile
Small piece ginger

Seasoning

1 tsp Jeera
Curry leaves
Cilantro
1 Tsp Turmeric


In a pan dry roast beasan flour. Remove roasted beasan flour in a bowl and add some water to it. Keep it aside. Now spray some oil. Fry Jeera, chopped green chile, minced ginger and onions. Add the bell pepper, tomatoes and cook till it is tender. Pour the beasn water and let it boil for 5 minutes. Garnish with cilantro and curry leaves.