Brinjal Onion Sambar

Ingredients::Brinjal ------------- 4

Onion---------------3Tamarind juice----1 tablespoon

Green chili---------3
Coriander seeds-- ½ tablespoon

Jeera---------------- ½ teaspoonCloves---------------2Salt and turmeric to tasteIngredients for tadka (seasoning)::Mustard, jeera, red dry chili-------1Oil----------------------------------------2 ladleDry grated coconut------------------1 tablespoonCurry leavesCoriander leaves

Directions ::1. Grind coriander seeds, dry chili, jeera, cloves and dry coconut into powder form.
2. Wash the brinjals and cut them into long cut strips and put them in salt water so that they won’t turn brown. Slice the onions and green chili.

3. Put a sambar dish on the stove and put some little oil in it. After the oil is heated a little, put curry leaves, onion and green chili and sauté for a few minutes. After the onion turn a golden brown, add the brinjals and 3 glasses of water. Add turmeric and salt and close the dish with its lid. After the mixture starts to boil, add in the powder, tamarind juice and jaggery and let it boil for a few minutes and remove it from the stove.


4. Put a small pan on the stove, pour some oil in it and add in mustard seeds, cumin seeds and red chilies and asafoetida. Add in the cut coriander leaves and close the lid.
5. Brinjal Onion Sambar is ready to be served!!

Please try this recipe at home and leave me a comment if you like it!! :)

Beetroot Masala Curry

Ingredients::


Big-sized beetroot--------3

Black pepper--------------half a tablespoon

Cloves-----------------------3

Cinnamon------------------1-inch piece

Fennel Seeds---------------half a tablespoon

Ginger, grated-------------1 tablespoon

Garlic, sliced---------------5 cloves

Onions, sliced--------------3

Grated coconut------------1 small cup

Coriander leaves-----------half a small cup

Oil----------------------------50g

Salt and turmeric to taste


Directions::


1. Peel the beetroot skin and dice all 3 beetroots into 2-inch cubes.



2. Add the raw spices along with salt and turmeric into a grinder and grind them.




3. Pour the ground paste from step 2 and the diced beetroot into a pressure cooker.

4. Mix the curry well and let it cook till 2 whistles. Turn off the flame off. (beetroot should be tender)


5. Add oil into a saucepan and empty all the curry in the pressure cooker into the pan.


6. Fry the curry for 15-20 min. Stir the curry such that it does not overcook. Curry should change colour and turn slightly dry. Otherwise, stir it for another 5 min and turn off the flame.


7. Beetroot masala curry is all ready to be served. Best served with hot rice.




Please try this at home and leave me a comment if you like it!! :)

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Badusha