Subjis, or dry vegetable side dish, or dry gravy chappati veg

Brinjal Potato Mixed Curry Recipe

Ingredients

1 large potato
1 large or 2-3 small brinjals
1 large onion chopped in vertical strips
1 tomato ripe finely chopped
1 small capsicum halved and thinly sliced
1 tsp. Fresh coriander leaves finely chopped
1 stalk curry leaves
1 tsp. Sambhar masala
1/2 tsp. Dhania (coriander seed) powder
1/2 tsp. Amchoor powder (dried mango)
1/4 tsp. Turmeric
1/4 tsp. Red chilli powder
3-4 pinches asafoetida
1/2 tsp. cumin and mustard seeds

salt to taste
1 tbsp. fresh curds
1 tbsp. oil

Method

Scrub and wash potato clean,
Do not peel. Chop into 2 long pieces.
Chop brinjal also into 2 long thick pieces.
Sprinkle a little salt and half turmeric over brinjals.
Mix curds, sugar and 1/2 sambhar masala and salt to taste.
Pour half this mixture over potatoes, and half over brinjals.

Cover and keep aside, to marinate for 30 minutes.
Heat oil in a heavy pan. Add capsicum, onion, stirfry for 2 minutes.
Drain and remove with perforated spoon. Keep aside.
Add seedsand asafoetida to remaining oil, add curry leaves.
Allow to splutter.
Add marinated brinjals, potatoes, stir fry for few seconds.
Make a paste of all masalas and salt in 1/2 cup water.
Add to vegetables. Stir and add tomatoes.
Saute till excess water evaporates and a thick curry is left.
Empty into serving dish, garnish with stirfried capsicum and onions.
Top with chopped coriander.
Serve hot with rotis, bread, etc. or even steamed rice.

 

Cinduja that was an easy and tasty side dish mouthwatering to me ---and to others --thank you so much to participate

 

Beetroot curry


Ingredients
1. Beetroot - 2nos Potato -1 Dhania -2tsp - Channa dal-1tsp 5. Redchillies-3nos 7 Curry leaves Salt - to taste . Redchillies-3nos . Salt -to taste . Curry leaves 7. Grated coconut-1/2cup


Method
Remove the skin of the beetroot and potatoes and cut into medium size pieces. Pressure cook it for 3mts after 3whisltes.
Mean while in a kadai add 1tsp of oil and roast dhani, channadal and redchillies till golden brown in colour. Grind it with 1/2cup of coconut by adding little water. Keep it aside.
Once the pressure settles remove the cooked beetroot and potatoes to the Kadai, let it boil. Once it boils add salt and turmeric powder, sim the gas. Now add the grinded paste to it. Once it boils add curry leaves to it. This side dish will be nice with chappathis, pulkas and rice.

 

Vaalaipoo Curry
Ingredients

Vaalai poo ( Banana Flower ) - 1 ; Tomato - 100gm, Onion - 100gm, Red Chilly Powder - 2 tsp, Corriender Powder - 2 tsp, Cocunut Paste - 150 gram, Jeera - 1 tsp, oil and Curry leaves
Method
Add oil and put Jeera, onion, tomoto and curry leaves one by one. then add Vaalai Poo ( choped ) and add Chilly, Corriender and Salt to taste. After cooking well, finally u can add Coconut Paste. After 5 minutes, u taste the Curry

 

White pumpkin --yam curry
Ingredients
White pumpkin - 250 g, yam- 250 g, coconut- 1/2 grated, jeera-1 tsp, red chilli- 1/2, cup toor dal- 100 g, mustard for seasoning, slat- to taste, coconut oil- 1 tsp, curry leaves
Method
Cook toor dal separately. grind the coconut along
with red chilli's and jeera. you may add 1 tsp of rice powder to thicken the
boiled vegetables in water sufficient to soak the vegetables. add salt once vegetable are 3/4 cooked. add dal to vegetables, once cooked and bring to boil. add coconut paste to veg, dal mixture and bring to boil once again. add curry leaves before mixture comes to boil. season it with mustard spluttered in coconut oil

good with rice and chappatis

 

Thank you Coofee lover for your comments, try what are easier, and see what your DH, and children love,---since you love cooking you will have a gala time---

 

POTATO WITH AJWAIN
Ingredients

2 cups Boiled potatoes
1tsp carom seeds ajwain in Hindi omamm in tamil
1tsp red chilli powder
½ tsp turmeric
½ tsp urad dal (black gram)
½ tsp chana dal (Bengal gram)
Salt
Curry leaves
Oil

Preparation

In to a pan add about 3-4 tbsp oil. When oil get warmer, add carom seeds, urad dal, chana dal, curry leaves and let it get golden brown. Aroma arises from carom seeds. Now add medium cut potatoes.
put in the boiled potatoes.

. To the potatoes add chilli powder, turmeric and salt and sauté. The potatoes should get fried on medium high heat with regular tossing so that they don’t get burnt. All the sides of the potato should get crispy and golden brown.

 

Brinjal in oil


Ingredients

10-12 Small sized Eggplant
2tbsp Dhaniya powder (coriander)
3tbsp Idly or dosa powder (Idly/dosa milagai podi)
2tbsp Besan (gram flour)
1tbsp desiccated coconut
Salt as per requirement, as there is some salt in Idly/dosa powder.
3-4 tbsp oil

Preparation
Slit the eggplant in to 4 from the bottom alone. Mix all the above given powders together and fill it into the eggplant

. In a deep-bottomed frying pan add oil and gently place the eggplants, such that the powders don’t spill out. In medium heat gently stir the eggplants so that each one gets a coating of oil. Cover it with lid for 5-10 minutes and toss gently to check if it’s cooked. That’s it!! It tastes heavenly with rice.