TAWA SUBZI

INGREDIENTS:
FOR THE GRAVY PASTE:
800 to 900 gms of Tomatoes
3 Garlic Cloves
1 small Carrot
1 Bay leaf
5 to 6 Pepper corns
2 Medium sized onions
1'' Ginger
4 Green Chillies
3 Cloves/Lavung
a tiny tiny piece of star anise
1 tbsp Kasoori Methi
1/2 tsp of Cumin seeds
2 tbsp Oil
1 Cup of water

TO MARINATE VEGETABLES:
My tweaked version - for the original version check here
1 and 1/2 tbsp of Red chillies Powder
1/2  tbsp of Coriander powder
1/2 tbsp of Cumin powder
1 tbsp of Ginger-Garlic paste
1 tbsp Garam Masala powder
1 tsp Ajwain powder (cauliflower, Brinjal)
1 tsp Amchur powder ( Lady's finger/Bhindi)
3 to 4 tbsp of Curds
Almost 1/4 cup Besan flour/Chick pea flour

VEGETABLES:
I had around 3 to 4 cups of Vegetables
what I used in this Subzi were:
2 Green peppers
1 Yellow Pepper
1 Big Aubergine
1 Small Cauliflower head
Nearly 1 Kg of  Bhindi/Lady's finger
5 to 6 Medium sized potatoes
150 gms of Paneer
Around 1/4 to 1/2 cup oil for cooking veggies

METHOD:
Cut the cauliflower into little florets (cook them in water with a bit of salt for 10 minutes), cut the capsicums (peppers) into slightly big chunks, Aubergines into big chunks too (once cut keep them in water until you use them), cut the Bhindi/Lady's finger into 2'' pieces and give it a slit in the middle, peel the skin of the potatoes, cut them into chunks (keep them in water until use).
Mix everything under Marinate well enough with a tsp of salt.
Drain water from the cauliflower florets and leave it for sometime so the water drains completely.
In a bowl take capsicums, potatoes and Brinjal/Aubergines chunks add 2 to 3 tbsp of the spice powder for marinating, mix well and keep aside, then do the same with all the veggies, just add Amchur powder to the Bhindis/Lady's finger.
Keep all these vegetables for 2 hours using up all the marinating spice completely. If left over add this to the Tomato gravy ( I had a bit left over I put it in the gravy and it helped in thickening the gravy too because of besan flour, just make sure about the spiciness but)
When the veggies are marinating in a wok,  heat  2 tbsp of oil, add pepper corns, bay leaf, a tiny piece of star anise,  Cumin seeds, ginger, garlic, chillies  and onions then fry until they turn transparent then add chopped tomatoes and one carrot, with a cup of water close the lid and cook until well done in a low flame, check now and then that the curry doesn't dry out add some more water if needed ( I did not add any water as it was good to go).
Meanwhile while the Tomato gravy is in process, Take these marinated veggies, some of them like cauliflower and Baingan (aubergine) might have given out some water, you may add a bit more Besan flour to make it more stiff than gooey  and fry them with 2 to 3 tbsp of oil, one by one, when you are cooking capsicum fry them in a high heat that gives a crunchiness, Add potatoes to the oil first fry for few minutes until it is semi cooked then add  Aubergines mix well and close the lid with a tsp of salt and cook them in a low flame, mix now and then, until well done.
Now make the Tomato Gravy:  when you are in the process with the veggies, Tomatoes would have got cooked really quickly, with everything in it, take it off the stove and allow it to cool.  Using a blender/mixie, removing the Bay leaf blend everything well together into a smooth paste, filter and take the pith squeeze out all the juice and blend it again then add 1/4 cup of water and blend it again, filter again and throw away the left over pith.
Heat a pan with oil, Add this Tomato gravy to the wok taste it, adjust salt add Garam Masala, chilli powder and I added a tbsp of Pav bhaji masala for an extra kick to the dish, add finely chopped coriander leaves, mix well boil it for a few minutes, taste again for the right taste... Mmm..., that's delicious ready to go on the plate with all the roasted vegetables.

This is how you have to serve says Vaishali...
Arrange all the vegetables (Check out her blog for a good click of what she says) in a circle, pour the tomato gravy either on top of it or in the middle or in a bowl and when serving on your plate take the veggies and the gravy to top it and enjoy it with your choice of Naans, parathas, rotis or pulkas etc...
It was fabulous definitely give it a try..,
will see you soon with the next blog hop wednesday ( it's day after tomorrow!)

The post Tawa Subzi appeared first on My Veg Fare.

STUFFED SMALL BRINJALS / THUMBIDA BADANEKAAYI / BARWA BAINGAN

INGREDIENTS:
For the Curry:
16 Small Brinjals
Few Curry Leaves (2 to 3 sprigs)
1/4 Cup or 5 tbsp of Oil
1 tsp of Mustard seeds
1/2 tsp of Turmeric powder
Marble size Jaggery (optional)
20 gms/size of Marble/ 5 to 6 Flakes of Tamarind
Few Coriander Leaves to Garnish (5 to 6 stalks)
2 Medium sized Onions
4 to 5 Garlic Pods
Salt as Required

For the Masala Powder :
1 Cup Coriander seeds
1 tbsp Urad dal
1-1/2 tsp Bengal gram Dal
1/4 tsp Fenugreek seeds
1-1/2 tsp Cumin seeds
1/2 tsp Poppy seeds
1/2 tsp Pepper corns
1/2 tsp Mustard seeds
2 Sticks (1'' Pieces) Cinnamon sticks
4 Cloves
3 to 4 Marati Moggu
1/4 tsp Asafoetida/Hing
1-1/2 tbsp of White Till seeds
1-1/2 tbsp of Uchellu / niger seeds
60 gms / more than 1/4 cup of Dry Copra
1/4 Cup Peanuts/Ground nuts
6 - 5 Guntur -Badgi Dry Red Chillies

METHOD:
First of all soak around 20gms/size of marble/5 to 6 Flakes of Tamarind in 1 cup of hot water
In a tsp of oil add Fenugreek first, when it turns golden brown in colour, add cinnamon sticks, Marati Moggu, cloves and fry for a minute, then add Mustard seeds, pepper corns, Dry Red Chillies and cumin fry for a minute when they smell very nice, and the cumin turns golden in colour, then take all of them out in a plate, now add Channa dal fry with a drop of oil until it changes colour take it out, then another tiny bit of oil and fry Urad dal until it changes colour take it out, then add another tiny bit of oil add Coriander seeds and fry until they change colour to golden colour, Leave them on the plate until they cool down. (you can also fry the dals and coriander seeds together with the other ingredients one by  one)
In the same wok fry ground nuts nicely until it changes colour, may be 5 minutes to 7 minutes, the skin starts peeling off, take it out and allow it cool.
Then fry both the Till seeds  separately (White and Niger seeds) until they start popping or spluttering out, take these out on to a plate to cool
Grate the Dry Copra/ Coconut fry just for a minute and keep it aside to cool.
Rubbing in both palms remove the skin and the small nodes in the Ground nuts and Grind just the two parts of the nuts and powder and keep aside.
Once they are all cool Grind the dals first into a smooth powder then to this add the Till seeds and the Dry Coconut/Copra and make the powder.
Now your Masala powder is ready. This powder can be stored in an Air tight container. when ever you want to make this gravy, Vegetable bath, or any dry curry with any other vegetables which might go well with the masala, Gojjus or you can even use it for sambhar (omitting adding of til seeds).

Once the Masala is ready now the process is easy.
Here I did a little variation, actually I did not grinded both the coconuts into a smooth paste rather than using the Dry copra to make the masala powder as I intended to use all the powder immediately and I did not keep it for any storing.
Take the 2 Onions and Garlic pods and grind them into a smooth paste.
In a bowl take the Masala powder, Ground nut powder, Onion - Garlic paste, and Coconut paste mix all this together with 1 tbsp of salt.
Slit open the Brinjals as shown and fill up them with masala powder and keep it ready. you will be left with some masala powder paste as well.

Take a large pan/ wok heat 1/4 cup of oil to this add mustard seeds, when they splutter add turmeric powder and slide in the filled Brinjals and curry leaves into the pan and saute them carefully for 2 minutes until all the brinjals are coated with oil.
You will be left with some masala powder paste, to this add nicely squeezed Tamarind water to this remaining paste, mix well together  add this to the Pan as shown in the picture add another 2 to 3 cups of water depending on how gravy you want your subzi to be and also adjust the salt, remember you have already added some to the powder paste while filling the Brinjals, Cover and cook for about 20 to 25 minutes in a low flame, just check now and then and turn them around slowly, so that they don't get squished and dry up, if it dries up add a bit of water.

But, usually it cooks well in that flame and the gravy thickens too, chop few fresh coriander leaves and Garnish and serve hot with Roti, Naan, pulkas or chapatis.
Here is an other click of my Badanekaayi Yennagai..

will write about Jolada rotti soon....

Variation: If you cannot get Tamarind you can substitute it with 2 small Tomatoes.
Do not forget to adjust salt and Red chillies to your taste, as chillies usually differ.

I am sending this to Kavita's Healing food - Egg plant event , started by Siri.
Hope you enjoy making it as we did.. Have a good day... take care... bye..... c u soon.....

The post Stuffed Small Brinjals North Karnataka Style/ Thumbida Badanekaayi/ Barwa Baingan appeared first on My Veg Fare.

AUBERGINE CURRY WITH TOMATOES, GINGER AND FENNEL SEEDS

INGREDIENTS:
600 gms Aubergines/ Purple Indian long Variety Brinjals
150 ml vegetable oil ( I used 1/4 cup Sunflower oil)
40 gms fresh root Ginger (I used 1 and 1/2 inch)
40 gms Garlic roughly chopped (I used 5 cloves of garlic)
2 Green Cayenne Chillies finely chopped (I used chillies from my garden I do not what variety it is!)
2 tsp Fennel seeds (I used 1 tbsp and 1 tsp Fennel seeds)
1 tsp Cumin seeds (1 and 1/2 tsp)
1 tbsp freshly Ground coriander seeds
1/2 tsp Turmeric powder
400 gms Chopped Tomatoes or can use from a can ( I used 600 gms)
1/2 tsp freshly ground Black pepper
5 to 6 sprigs of Coriander leaves
3 sprigs of Mint leaves
(He uses both coriander and mint leaves 1 tbsp)
I also used 2 tbsp of Tamarind juice and 1 tsp of Red chilli powder which was not in the recipe

METHOD:
Cut the top of the Aubergines/Brinjals and cut them in half lengthwise, as I had little larger ones I had to again cut each across in half and then again each piece lengthwise into 4 wedges (the recipe says toss them with a tsp of salt and set aside in colander for 10 mins), well I did not do so I just cut them into wedges and tossed them in water as we all know they turn black if you didn't do so as it reacts with oxygen when exposed, like the Apples.
Then Heat a frying pan with oil, I took out the Brinjals out of the water pat dried it on a kitchen towel they using 1 tbsp of oil I coated them, then used around 2 tbsp of oil and shallow fried few Brinjals at a time in 3 batches on a high heat, until richly browned for 3 to 4 minutes. ( I liked this Idea as he says this way it helps prevent them from absorbing too much oil, which would make the finished dish greasy), I did not use any extra oil  again but used a sprinkled little salt every time I sauteed every batch.

Then I Put the Ginger, Garlic and chilli (as said in the recipe ) but I also added chopped Tomatoes  into the food processor, I mean my Mixie and whizzed it into a smooth paste.
Take a big kadai/wok/frying pan and then add one  tsp of Fennel seeds and cumin seeds and allow them to sizzle for a few minutes,

then add the Tomato paste and leave this to fry for a 3 to 4 minutes

Then add Turmeric powder, chilli powder, coriander powder, Tamarind juice and  Black pepper powder mix well, then leave it again for a few a further 8 to 10 minutes covering with a lid in simmer , so that the raw smell of the tomatoes are gone and they all get cooked well, then you can see that it is kind of reduced and thickened slightly.
Return the Aubergines into the pan and stir well to coat in the sauce, But then the recipe makes into a dry curry but I made into a Gravy by adding 1 and 1/2 cup of water and covered it with a lid and cooked them again with required quantity of salt, remembering that I had already added a little bit of salt every time I fried the Aubergines, It was so like a Restaurant dish, and was really mouthwatering.

I served them with chapatis, you can serve them with pulkas, Naans etc.., may be it might go well with rice too..
I should say it doesn't look like anything from the photo of the book, but a lovely recipes with lot of flavours..

I am sending this of to Toviewtoronto's food palette's Red event.

Beet root -Baby corn Pakodas

Tomato Bisi bele bath

Fusilli with Roasted Red Bell Pepper and Tomato Sauce

Beetroot Pulov

Red velvet cup cakes

and here are few more of my Red coloured dishes, which might go with her events and hope she likes it....., as she said she wouldn't might the archives, at least I wanted to post something new to her event.

The post Aubergine Curry with Tomatoes, Ginger and Fennel Seeds appeared first on My Veg Fare.

BHARWA BAINGAN

INGREDIENTS:
6 TO 7 Small Brinjals
7 to 8 medium sized Potatoes
3 tbsp of Roasted Bengal gram flour
3 tbsp Roasted peanut powder
2 tsp Coriander powder
1/4tsp cumin seeds
1 tsp Mustard seeds
1/2 tsp Turmeric powder
1 and 1/2 tbsp Chilli powder
3 tbsp grated dessicated coconut
1 tsp Finely Chopped Garlic
1 tsp Amchur powder
1 tsp Sesame seeds
1 tsp Cumin powder
4 to 5 tbsp of oil
chopped coriander leaves to garnish
1 sprig of curry leaves
Salt as required

METHOD:
In a bowl mix all the powders cumin, asafoetida, coriander, turmeirc, peanut, bengal gram flour, coconut, amchur, garlic, sesame seeds mix everything together and keep aside with a little bit of salt.
Take the potatoes, peel them cut into nice big chunks and boil them in a bowl, with a pinch of salt, by the time you get the Brinjals ready the potatoes would have cooked.
Meanwhile wash the brinjals cut their heads of slit them into 4 not completely till the 3/4th of the vegetable so they stay intact, fill each one of them with ready mixture, I coated all the Brinjals with oil too... and set them aside.
Next take a wok heat 4 to 5 tbsp of oil add mustard seeds, cumin seeds, when they splutter and change colour add the stuffed brinjals slowly roast them and cover it with a lid add a sprig of curry leaves, Meanwhile your potatoes would be ready, drain out the liquid, then coat the left over mixture to the potatoes with a 2 tbsp of oil, and then add this with Brinjals in the wok, Now and then take out the cover and saute it carefully not to break the cooking cuties, add a one or two tsp of oil so they get roasted very well sprinkle a little bit of water while coating the potatoes, add a bit of salt (remember that you have already added salt while cooking potatoes and in the mixture fillling the Brinjals), When they get cooked well and the potatoes too get roasted well, it's well and done.

I am sending this to Flavours of Gujarat event hosted by simply sensational food.

The post Bharwa Baingan- A Gujarati cuisine appeared first on My Veg Fare.

KATHARIKA-KAARAMANI PULIPPU KOOTU

Ingredients:

• 1/4 kg Brinjals
• a fistful of Tuvar dal
• 1 fistful of Karamani / Alsande / Lobia / Black eyed Peas
• salt to taste
• 2 to 3 sprigs of curry leaves
• a pinch of asafoetida
• Gooseberry size of Tamarind
• 1 Tomato

To Grind:

• 1 tsp coriander seeds
• 1/2 tsp pepper
• 1 a 1/2 tsp channa dal/Bengal gram
• 1/2 tsp urad dal/Black gram
• 3-2 Red chillies (Guntur-Badgi)
• 2 to 3 tbsp of Grated fresh coconut

Seasonings:

• 1 tsp oil
• 1/2 tsp of mustard seeds

METHOD:

1. Soak Tamarind in a small bowl of water, extract thick filtered juice from it and keep aside
2. In the Meantime Cook Tuvar dal, Karamani and  tomato together in a pressure cooker with a pinch of turmeric.
3. Meanwhile in a pan fry all the ingredients except for coconut in a tsp of oil until a nice aroma comes out or they change colour into golden brown. allow it cool, once they are cool with coconut grind all the ingredients together into a powder.
4. In the same pan heat oil, add the seasonings with curry leaves and fry Brinjals which are cut 2'' by four pieces in the middle and  cook them until they are soft but firm,  keep aside
5. In a vessel, Add the cooked dal and pulse add tamarind extract and allow it to boil for some time  until the raw smell of the tamarind is gone.
6. Add the masala powder, made it into a paste with little water or else they form lumps then add to the boiling sambhar.
7. Allow it to boil for few minutes now add the sauted brinjals
8. Add salt and pinch of asafoetida
9. Serve it with hot rice and papads.

NOTE: you can also do the seasoning and to this add chopped Tomatoes, Onions once they become soft add Brinjals cook firm and soft then add it to the sambhar.

The post Katharika-kaaramani Pulippu Kootu (Brinjal/Aubergine and Black Eyed peas tangy gravy) appeared first on My Veg Fare.