IndianDeliciousCuisine – Page 2 – The Secret Ingredient

Ayurvedic Recipes

Amla Chyawanprash | Ayurvedic Indian Gooseberry and Herb Jam

By anshu November 24, 2015

Chyawanprash also spelled as chyavanaprasha, chyavanaprash, chyavanaprasam is a jam like mixture of Indian Gooseberry or Amla, Jaggery and other herbs. Traditionally, it is prepared as per the instructions available in the Ayurvedic Texts. It is a comprehensive herbal tonic with wonderful health benefits. It promotes anti-aging and longevity. Apart from other benefits it also builds your immunity against cough and cold during thick winters. The original recipe calls for a lot of herbs and many of those I cant even pronounce the name 😉

As a little girl my parents often fed me with a spoon full of Chyawanprash everyday with a glass of lukewarm milk. Honestly as a kid it was difficult to eat, as its flavour is a little too strong. My husband still makes faces 😛 But with age I realised its benefit. Its the most popular herbal tonic sold in India and even endorsed by a lot of film stars. Having said that I wanted to make own chyawanprash at home as you cannot trust what is inside that bottle and one day I found recipe posted by Alka Bhayana, a very sophisticated, warm and well respected women I have known over time through Facebook. Her recipe of Chyawanprash mesmerized me. It required a few basic ingredients which you can easily find at home. The very next day I brought home amlas and gave it a go. The chyawanprash was sooo delicious even my picky Big Boy (my husband) ate without a hitch and was gaga over it. He called his real mommy (thats my mother in law) and told her that he was a big boy and that he finally eats chyawanprash 😉

Truly even I loved the flavour of chyawanprash it may not have all 80 or more herbs but I know for sure whatever it has is pure, healthy and made with love. Thankyou Alka Mam, this post goes to you!

Directions:

1. Wash Amlas or Indian Gooseberry and pat them dry with your kitchen towel.

2. Arrange a pressure pan with a rack at its bottom and add amlas to it. Add water and close the lid. Boil the amlas for 2 whistles or 10 minutes on full pressure. Turn the flame off and let it sit in steam till the pressure is released.

3. Drain the water and remove the pit. After they boil they become soft and you can easily remove the pit.

4. Put the pulp in a blender and make a smooth puree. You make use a spoon of water to ease grinding.

5. In a pan add some ghee or clarified butter. And add amla puree to the ghee. Keep sauteing for good ten minutes or until you see it leaves out the oil.

5. Add Jaggery or Gur to the amla puree. I decided to put a big chunk as it was soft. But incase your jaggery is hard as a rock, I would recommend you to break it into small pieces or make a powder.

6. Add Honey. Keep sauteing till you achieve a thick, sticky, messy mass.

6. Take green cardamom, fennel seeds, whole black pepper, few strands of saffron and cinnamon in a dry grinder and make a powder .

7. Add ground spiced to the pan and mix well. Continue to cook for another 5 minutes till everything is well combined.

8. Let it cool down and transfer to an air tight jar. Eat a spoon full daily with a glass of milk and have a healthy, illness free winter.

Other healthy recipes you can try here are: Mexican Black Bean and Mango Salad, Couscous Chickpea Salad, Classic Russian Borsch Beetroot Soup.

[whohit]Chyawanprash[/whohit]

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Dinner

Mushroom Matar | Peas and Mushroom Spicy Soup | Khumb Matar Thin Curry

By anshu November 22, 2015

One afternoon we were eating at our favourite restaurant in Mexico. It was a busy afternoon. We ordered food and were expecting it to take time and then suddenly two bowls of soup appeared in front of us. We told the waitress we never ordered this. She apologetically said your order will take another 3 minutes so till then you enjoy this soup on the house. It was such a beautiful gesture. It was Mushroom and Peas soup. When I took its first sip it took me back home, it tasted exactly like the way my mother makes matar mushroom thin curry. Just that it had chicken broth in it. That day we realised that this can be had as a spicy soup as well.

After coming back India we have made this so many times owing to my love for Mushrooms. On the contrary my Mother In Law despises mushrooms 🙁 but when she tried this she couldn’t stop. 🙂 The taste of this thin gravy is exception in spite of the fact its simple to make it. You can have it as a soup or team up with roti or rice.

Directions:

Wash and slice some mushrooms into bite size pieces.

2. Chop some tomatoes, onions, ginger, garlic and green chilies and make a smooth puree in a blender.

3. Add some ghee or clarified butter in a pressure pan. When it becomes hot add cumin seeds. Let them crackle for a couple of seconds.

4. Add the tomato garlic puree to the pan. Keep sauteing till oil separates the masala.

5. Add salt, red chili powder* and turmeric powder.

6. Add chopped mushrooms and mix well. Also add fresh or frozen peas.

7. Mix the vegetables with the masala and add water. The water should be enough to drown the vegetables.

8. Close the lid and let the pressure build up. Cook for 4-5 whistles or 8-10 minutes on high pressure. Turn the flame off and let it cook in its steam. Open the lid and garnish with green coriander and Garam Masala.

10. Serve hot with a slice of garlic bread if eating this like a soup. If eating like a full meal you can have this with roti or rice.

Other Mushroom Recipes you can try here are: Mushroom Do Pyaaza, Malai Bell Pepper Mushroom, Chilli Mushroom, Mushroom Risotto, Italian Frittata with Mushrooms and Spinach,Mexican Casserole Eggs with Mushrooms and Chili Poblano, Mushroom Lasagna in Bechamel Sauce, Kadhai Mushroom.

If you are looking for more delicious healthy soups you can try: Chicken Soup with Rice, Russian Beetroot & Vegetable Soup, Classic French Potato Leek Soup , Sopa De Frijol, Tomato Soup, Zucchini Garlic Soup with Yak Cheese Shreddings.

[whohit]MushroomPeasSoup[/whohit]

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Dinner

Cous Cous Pilaf | Couscous Vegetable Pulao | Mixed Vegetable Couscous Pulav

By anshu November 2, 2015

Its been a few months now I have been maintaining the regime to eat healthy and exercise daily. Luckily I have been able to shed a few kilos (Happy Dance!!) but a few kilos are still to go. I have been eating everything but in control and avoiding sugar and fried food as much as I can. I made Couscous Salad with Chickpeas some time back and it is a regular at my place.

I wanted to try the couscous pilaf which tasted flavourful with some spices and vegetables. All I can say it was amazing, filling and gets ready in minutes. If you are hungry and looking for quick dinner options, dont think twice make this healthy pulao which looks gorgeous and tastes divine. Its a good option when you want to avoid hi starch rice pulav.

Directions:

1. Chop Onions and Garlic Finely. Also chop Red and Yellow Bell Pepper in strips lengthwise. You can even add mushrooms, I did not have on hand. Set aside.

2. In a sauce pan add water and bring it to a boil. Turn the flame off.

3. Add Couscous to the boiled boiled and top it with ghee or clarified butter*. Cover and let it sit for 5-7 minutes or till the couscous gets cooked. Fluff it up with a fork and set aside.

4. In a pan add oil and heat it.

5. Add cumin seeds and let them crackle for a couple of seconds. Also add whole red chilies.

6. Add garlic and saute. Also add onions and saute till it turns soft and translucent.

7. Add bell peppers and mushrooms if you are using. Saute them till they become cooked but still crisp.

8. Add turmeric Powder and salt. Combine.

9. Add cooked and fluffed couscous to the veggies and combine. Garnish with freshly chopped coriander leaves.

10. Serve hot with some Aloo Anaar Raita or plain yogurt.

Other Pulav or Pulao or Pilaf recipes you can try are: Mint Pulav, Mango Rice, Curd Rice, Kathal Ki Biryani, Veggie Vermicelli Pulao.

If you are looking for other healthy recipes you can try, Couscous salad with Chickpeas, Mango Black bean Salad, Grilled Chicken Salad, Healthy Broccoli Pasta.

[whohit]CouscousPilaf[/whohit]

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Dinner

Mutton Rogan Josh | Kashmiri Lamb Curry | Kashmiri Goat Curry

By anshu September 25, 2015

This is that post of the month where I cook and present according to the theme in Spatula Force’s Monthly Challenge. It’s a group of talented bloggers who have come together to try new cuisines, new dishes out of the ordinary. This month’s theme was hosted by me and it was an opportunity to explore Kashmiri Cuisine. I had never cooked lamb before so when it was time to make something Kashmiri I knew I had to debut cooking Mutton or Lamb or Goat and the signature Dish from Kashmiri Cuisine was none other than Rogan Josh.

Rogan Josh is an aromatic Lamb dish of Persian Origin. Rogan Josh the name has many interpretations. Rogan or Roughan means ‘Clarified butter’ or fat and Josh means the ‘passion, the intensity, the heat’. Rogan Josh thus means cooked in oil in intense heat. The colour of gravy is crimson red due to Kashmiri Red Chilies which gives more colour than the heat to the dish. Apart from this Ratan Jot or Alkanet a dried herb from the region is used to give its amazing red colour. I have used Ratan Jot infused in oil for the colour.

Another interesting fact about this dish is that there are two distinct way of cooking it. The Hindu way and the Muslim way. Muslims use Praan, local shallots tasting like garlic whereas the Kashmiri Brahmins avoid onion and garlic and use Yogurt to bring down the spice in their curry. Also it is noteworthy that in India instead of Mutton Goat is unvaryingly used since genuine lamb is less widely available than goat meat.

I have made the dish without any fresh vegetables. It made me think loud as to how treacherous can the cold be in the Kashmir Valley where not a blade of grass grows in thick winters and the valley is covered in a blanket of snow. It is where the human being learns to adapt with whatever is available, preserved, and dried.

I totally enjoyed cooking this specially reading about the Kashmiri Cuisine. Special mention goes to Farrukh Shabad for her incredible lip smacking recipe of Rogan Josh from her blog Cubes n Juliennes. What can be more appropriate than adding this recipe on Bakra Eid. I wish my readers Eid Mubarak!

Directions:

1. In a bowl marinate chopped mutton pieces with Cinnamon Powder and Fennel or Saunf Powder.

2. Also red Kashmiri Chili Powder, Black pepper Powder and Cardamom Powder or Crushed Cardamom.

3. Rub the lamb pieces rigorously with the spices and let it sit for an hour or so.

4. After an hour or marination add mustard oil in a pressure pan. You can use open pot also for slow cooking. Let the oil smoke out. As you spot the smoke turn the flame off.

5. Add Bay leaf, Black Cardamom and Green Cardamom.

6. Also add Cinnamon Sticks, Cloves and Black Pepper Corns. Roast the spices in oil on low flame till aroma starts coming.

7. In a small bowl whisk some thick creamy yogurt, make sure its without lumps. Add Red Chilli Powder and Fennel Powder to it. Set aside.

8. When your whole spices have roasted add the marinated mutton pieces to the pressure pan and fry in oil for 6-8 minutes stirring occasionally. At this stage the colour of mutton will change from red to brown.

9. At this stage add Asafoetida and Dry Ginger Powder to the pan and combine with the mutton.

10. Add a cup of water and simmer for good 10 minutes.

11. Turn the flame on low and then add Yogurt mix to the mutton and combine till whole of mutton is combined in yogurt.

12. Add salt.

13. In a bowl add ratanjot or alkanet with little oil and microwave it for a minute. This will infuse the colour in oil. It is important to mention that ratan job only infuses in alcohol and oil and not in water.

14. Add this ratanjot infused oil to the curry and combine.

15. Close the lid and bring in 3 whistles and then turn the flame on sim. Let it cook for another 20 minutes undisturbed. If you are cooking in a crock pot cook it covered. It can take upto 1 and 1/2 hours to 2 hours. Do not forget to stir at regular intervals. Serve hot with Rice or simple Roti or Tawa Naan.

Other Popular dishes from Indian Cuisine you can try Butter Chicken, Dal Makhani, Shahi Paneer, Palak Paneer, Mushroom Do Pyaaza.

[whohit]RoganJosh[/whohit]

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Dinner

Bharwan Touri | Stuffed Smooth Gourd | Stuffed Turai with Pyaaz

By anshu September 19, 2015

Mother is your first teacher, friend and a guide. But later in life you meet friends who make your life meaningful and you start learning new things from them. Life was kind on me and made me come across a friend on facebook in one of the Food Groups I am a member of. Sonu and me haven’t met ever but this friendship is beyond seeing each other. It is about the bond we share. This recipe of Stuffed Touri I learnt from her. It is how her mother in law likes it. Oh by the way I also learnt from her Authentic Kaddha Prasad which is already on my blog 🙂

I have always been making touri the way my mommy has taught me, with waddi as we call it in Punjabi. You must try this Touri Waddiyan recipe as well. But Sonu taught me this new version which was as delicious as the other one. This is to add to my series of Stuffed Vegetables I have on my blog. If you are keen to try them, I have Stuffed Baby Brinjals Punjabi Style, Stuffed Bittergourd or Bharwan Karela, Stuffed Apple Gourd or Bhawan Tinda listed here, will be adding more shortly.

Directions:

1. Take fresh smooth gourd, wash and peel its skin.

2. Cut it into three to four pieces.

3. Make a slit in the side but do not cut all the way. The piece should be intact. We are making a cavity for the filling.

4. For the filling. peel the onion skin and grate them using a grater.

5. Add turmeric powder to the grated onion along with salt and red chilli powder.

5. Also add Garam Masala and Chaat Masala.

6. Mix thoroughly and with the help of a spoon stuff each piece of gourd.

7. Now in a pan heat some mustard oil and let it smoke out. Put the flame on low and carefully place the stuffed gourds into it.

8. Keep changing sides and cook them uncovered till they are fully done. Avoid over cooking them. They must be soft but still be able to hold their shape.

9. Serve them hot with chapatis or naans.

Other Summer vegetable dishes you can try are: Touri Waddiyan, Bharwan Karela, Cholai ka Saag, Baingan ka Bhartha,

[whohit]StuffedTurai[/whohit]

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Dinner

Ajwaini Arbi | Colocasia with Carom Seeds | Spicy Dry Taro Root with Bishop’s Weed

By anshu September 2, 2015

This Ajwaini Arbi is my mother’s recipe and I love it! In Mexico I missed eating Colocasia or Arvi or Abri as it is called. So when I came back I ensured I made this every week in the season. The usual way of making is to simply fry it with some basic spices but then this way of cooking it with carom seeds makes it special and oh so delicious.

A lot of people get rashes or itchiness when they peel colocassia. Undeniably I am one of those. I have tried putting mustard oil before peeling the skin, but that also doesn’t seem to work. So last resort is I have bought latex gloves and wear them. That seems to have worked wonders. Now I can cook my favourite vegetable without scratching like a puppy 😛

In Almora we get plenty of Arbi and also its leaves. This gives me opportunity to try out various versions of this humble root vegetable.I made Arbi Curry Masala specially for Navratri Fasting, as it is without Onion Garlic. I also made Arbi Ke Patton Ke Pattode, which is Colocasia leaves rolled fritters. You must try these they are amazingly lip smacking.

Directions:
1. Wash Arbi and remove all the grit.

2. Put the Arbi in Pressure pan with some water and cook for 3 whistles or 5-7 minutes. Make sure the arbi doesn’t get overcooked and retains its shape. It will taste awful if becomes frail.

3. After boiling arbi drain it in a colander and let it cool down to room temperature.

4. Peel the skin off using a knife. The skin will be easy to remove once its boiled.

5. If the pieces are big in size cut them into halves.

6. In a wok heat some ghee or clarified butter. You can use other cooking oil as well.

7. Add carom seeds or ajwain, cumin seeds and Amchur.

8. Once the seeds begin to crackle add the arbi and toss with the seeds.

9. Add salt, red chilli powder and coriander powder and a little turmeric powder.

10. Mix everything together and cover with a plate or lid barely fitting the vegetables. Press down under and let it cook for 5-8 minutes, Then toss again and keep cooking till the arbi is crisp. Keep an eye don’t burn it 🙂

11. Sprinkle with Garam Masala and Chopped Fresh Coriander Leaves. Serve hot with Roti or Tawa Naan.

Other Colocasia or Arbi recipes you can try : Arbi Curry Masala, Arbi Ke Patton Ke Pattode.
You can also try other every day dishes: Aloo Methi, Tori Wadi, Dahi Wala Karela, Methi Matar Malai.

[whohit]Ajwaini Arbi[/whohit]

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Dinner

Kadhai Mushroom | Mushrooms in Dry Spicy Gravy

By anshu August 24, 2015

Mushroom!! I am a self proclaimed biggest mushroom fan. This fact is not unknown. My blog is an evidence of this as it is full of mushroom and bread recipes. Not to mention there are so many more in the pipeline ;). My love for mushroom has grown leaps and bounds over years. This recipe of Kadhai Mushroom literally translating to Mushroom in a wok in a classic Indian recipe which is made with freshly ground spices which makes all the difference.

I was looking for this recipe for a long time and then came across this recipe of Shilpi from Foods And Flavors By Shilpi. I must say it was amazing! Just like the way they serve at a good Indian restaurant. I was in a mushroom haven.

Directions:

1. Chop some fresh button mushrooms, firm capsicum and onions in big chunks. Set aside.

2. For the gravy finely chop another onion, tomatoes and green chilies. Set aside.

3. For the dry spice mix. Add whole coriander seeds, cumin seeds in a small pan.

4. Also put black peppercorns and red dry chillies. Dry roast them on medium low flame for couple of minutes till they start to crackle, Keep tossing them for you wouldn’t like to burn them 🙂

5. Place them in a dry grinder or coffee grinder on getting cool and blitz them into a coarse powder. Set aside.

6. For the gravy, in a pan add half of the ghee or clarified butter. If you are a vegan you can use any other cooking oil.

7. Add onions and chopped green chilies and saute them till the onions become soft and translucent.

8. Add tomatoes and salt and cook them till the tomatoes turn soft and gooey.

9. As it cools down place it in a grinder and make a smooth puree. Set aside.

10. In the same wok add rest of the ghee or oil and add ginger garlic paste. Saute till the raw aroma of garlic fades away.

11. Add the dry spice mix and saute for a minute or so.

12. After this add the pureed tomato onion paste. Keep cooking till the oil separates. This can take about 7-10 minutes.

13. Add chopped mushrooms to the masala and toss them together. saute them for 5 minutes.

14. At this stage add chopped capsicum and big chunks of onions. If you like you could even add bell peppers to bring in additional flavours and colour.

15. Saute them for a minute or so and add a cup of water to the masala. Let the gravy boil for 5 minutes.

16. Switch the flame off and add fresh cream to make it rich.

17. Add little kasuri methi to give it restaurant like flavour.

18. Serve hot with Roti or Laccha Parantha or even Tawa Naan.

Other Mushroom Recipes you can try here are: Mushroom Do Pyaaza, Malai Bell Pepper Mushroom, Chilli Mushroom, Mushroom Risotto, Italian Frittata with Mushrooms and Spinach, Mexican Casserole Eggs with Mushrooms and Chili Poblano, Mushroom Lasagna in Bechamel Sauce.

[whohit]KadhaiMushroom[/whohit]

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Dinner

Pudina Pulao | Spicy Mint Rice

By anshu July 12, 2015

Pudina Pulao is an incredible rice dish and if you are longing for aromatic rich flavours without much effort you have reached the right place. This recipe is special because it makes the most delicious, fresh pulao with very less effort. The king of this recipe is mint because it imparts the whole recipe that amazing fragrance and character.

I wasn’t aware of this recipe until I had a lot of fresh mint which needed to be put to use. I googled and came across this recipe and since then this is hot favourite in my family. You can make your ordinary every day meals look and taste special. It remains my all time favourite comfortable meal after Curd Rice. The use of simple every day ingredients in this dish gives it an edge over other dishes which demand exquisite ingredients or difficult method of preparation.

Directions:

1. Wash and soak rice in water for 15-20 minutes.

2. While rice is soaking, add some washed mint leaves, ginger, garlic cloves and green chilies to a grinder and make a coarse paste. You can add couple of spoons water to ease grinding. Set aside.

3. In a pressure pan add ghee or clarified butter.

4. Add Cumin seeds, Bay Leaf and Cinnamon Stick to the butter.

5. Also add sliced onions to the pressure pan and saute them till they are translucent and soft.

6. Add the mint puree to the onions and saute till the raw aroma of garlic and ginger fades away.

7. Add soaked rice to the pan and combine. Also add water to the rice.

8. Add salt and red chili powder. Close the lid and pressure cook for 4 whistles or 7-8 minutes after the full pressure has been attained.

9. While rice is cooking add ghee in a separate pan and add halved cashew nuts. Roast them till slight golden. Remove them on a plate and set aside.

10. Open the lid of the pressure pan after the steam has escaped. Fluff the rice with a fork or back of a service spoon. Serve in a plate and garnish with roasted cashews. You can accompany any yogurt based side dish with this like Anaar aur Aloo ka Raita or even Bathua ka Raita.

Other rice recipes you can try here are : Curd Rice, Kathal ki Biryani, Quick Mushroom Biryani.

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Dinner

Punjabi Style Bharwan Tinda | Stuffed Indian Round Gourd | Spicy Stuffed Apple Gourd

By anshu June 8, 2015

Do you belong to the clan of LTT (Lauki, Tinda, Touri) repellents 😛 ? Well Try this spicy recipe of stuffed tindey, plural of tinda, this will change your opinion and you will love eating these tasty vegetable. I also posted the recipe of Touri waddiyan some time back which was well appreciated by you. This encouraged me to post this delicious recipe given to me by my mommy.

Tinda is also known as Apple Gourd or Indian Round Gourd or Indian Baby Pumpkin. In Marathi it is known as dhemase, Tindsi in Rajasthan and Meha in Sindhi. But it is popular vegetable in North India specially Punjabi Cuisine. I grew up eating this dish and it is one of the comfort foods made by my mommy. The way the spices marry the gourd creates such amazing taste that its difficult to express in words. You must choose baby tindey for this, which has soft center and tender seeds.

Directions:
1. Choose Baby tindey, usually smaller in size. Wash them and peel their skin using a peeler. If you find the seeds like this then the seeds should be scooped out.

2. Make a cross section insertion on top using a sharp knife. Make sure the cut does not cut the tinda into pieces. Oops I cut this one into half 😛 Never mind still good to use.

3. In a bowl mix Salt, Turmeric powder, Red Chili powder.

Add Media

4. Also add to this Amchur, Coriander powder, Sambhar Masala.

5. Also add Garam Masala and Asafoetida.

6. Mix the spices well and stuff them using a spoon inside the insertions made on tindey.

7. Chop some Onions, Grate some ginger and chop some green chilies.

8. Add ghee or clarified butter in a wok.

9. Add cumin seeds to the warm ghee and let them sputter.

10. Add ginger and green chilies and saute for a minute. Add onions and saute them till soft and tender.

11. Add the stuffed tindey to the wok and carefully toss them to coat them with ghee. Also add the tindey pieces if cut into pieces accidentally 😛 Saute for a minute or two.

12. Take a steel lid just big enough to cover the tindey well. Do not use big ones, we want less space inside and more pressure to cook them.

13. Keep tossing and turning in between and cook for 15 minutes on medium high heat or until the tindas have cooked thoroughly. Insert a knife to check. Turn the flame off. Serve hot with Roti and Raita.

You can even try other summer dishes from Indian Cuisine : Touri Waddiyan, Bharwan Karela, Baingan Ka Bhartha, Baingan ka Salan. Dahi Wala Karela.

[whohit]StuffedTinda[/whohit]

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Dinner

Baingan Ka Bhartha | Smoky Eggplant Dish | Charred Brinjal Dish | Spicy Roasted Aubergine

By anshu May 16, 2015

Eggplant or Brinjal or Aubergine is the most versatile vegetable available all across the globe. It is found in different colours ranging from white to green to purple and the sizes and shape also varies from small. big and long. The big sized eggplant is used for this dish because it has maximum pulp. This is a North Indian version of this dish. The variants are found all over the world, in the form of Baba Ghanoush, Muttabal from Mediterranean Region, Patlıcan salatası from Turkey, Aubergine caviar from Southern France, Salată de vinete from both Romania and Hungary and the list is endless.

In India it is served with Roti or Parantha and a Yogurt dish or raita is often accompanied. My mother makes the best Baingan ka Bharta. Its simple recipe without much effort but many things have to kept into mind to bring out the best of its flavour. Its Spicy and absolutely a comfort food. I am including this recipe specially for those who are new to cooking. I also learnt this from my mother one of the first few dishes 🙂

Directions:
1. Roast the Brinjal and peel its skin off. Learn how to Roast an Eggplant on your stovetop? Make sure the brinjal is properly roasted otherwise it effects the taste and texture of bhartha.

2. Mash it roughly using your knuckles. It will resemble a slimy semi solid paste. Keep aside.

3. Chop Onions, Green Chilies and Ripe Tomatoes*.

4. Add ghee or clarified butter in the wok or pan.

5. Add Onions and green chilies and let them saute till the onions become transparent and soft.

6. Once onions are sauteed add chopped tomatoes.

7. Add salt to the tomatoes so that they cook faster.

8. Cook the tomatoes till they are soft and gooey. This till take good 5-8 minutes.

9. Once tomatoes are in mashable consistency add the roasted brinjal and mix.

10. Add red chili powder and check if more salt is needed. Combine thoroughly until the eggplant has mixed well with onion tomato. Cook for another 5 minutes.

11. Garnish with freshly chopped Coriander Leaves and Garam Masala.

12. Serve hot with Rotis and Raita of your choice.

You can even try simple everyday dishes from Indian platter like Tori Wadi, Curd Rice.
Some of the Raita recipes you can try, Aloo Anaar ka Raita, Bathua Ka Raita , Chukandar ka Raita

Other dishes made with brinjal are Hyderabadi style Baingan Ka Salan. Bharwan Baingan, Baingan ka Raita , Begun Bhaja

[whohit]BainganKaBhartha[/whohit]

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