Eggplant Stir Fry

Ingredients (Serves 3 - 4):

Brinjal / Egg plant   --   ¼ kg
Green Chillies         --   2
Shallots                     --   3
Turmeric Powder  --   ¼ tsp 
Mustard seeds        --   1 tsp
Curry Leaves          --   1 sprig
Oil                                --   3 tbsp
Salt                              --   as required

Preparation:

Clean and cut the eggplant into small pieces.

Heat oil in a pan. Add the mustard seeds and let it splutter.Add the curry leaves and saute for few seconds. Then add the finely chopped shallots ,slit green chillies and salt.Saute until the onions are golden brown.

Add the turmeric powder and saute for a minute.Add the chopped eggplant. Mix well and let it cook leaving the pan open.Stir occasionally and make sure it doesn't stick to the bottom of the pan.

Cook until done and serve hot with rice.

Vegetable Stew

Ingredients (Serves 4 - 5):

Potato                               --   3 - 4 medium size
Carrot                               --   1 medium size
Red Onion                       --   1 medium size
Ginger                               --   2 tbsp,thinly sliced
Garlic                                --   2 tbsp,thinly sliced
Green Chillies                --   2-3
Cardamom                      --   1
Cloves                               --   2
Cinnamon                       --   1" piece
Curry leaves                  --   1 sprig
Thick Coconut Milk     --   1 cup
Thin Coconut Milk       --   1 cup
Black Pepper powder --   1 tbsp, freshly made preferably
Coriander leaves          --   2 - 3 sprigs
Oil                                       --   2 tbsp, preferably coconut oil
Salt                                     --   as required

Preparation :

For the coconut milk: We need half of a coconut grated. Thick milk is usually extracted by squeezing coconut with your hands, or pulsing in a blender couple of times, adding a quarter cup of hot water. For thin coconut milk, add about ¾ cups of water to the squeezed coconut and blend it in the mixer. Strain it.

I used canned coconut milk. 1 cup of thick coconut milk = ¾ cup of canned milk + ¼ cup of water. 1 cup of thin coconut milk = ½ cup of canned milk + ½ cup of water.

In a pressure cooker heat oil and add the cardamom, cloves, cinnamon and sauté for a minute.

Add the finely chopped onions, ginger, garlic and slit green chilies and saute until the onions turn translucent.

Add the diced potatoes, diced carrots (You can also add green peas, cauliflower soya chunks etc, but I like them with just these two) and curry leaves and saute for few minutes until the water is completely evaporated. Add the thin coconut milk and pressure cook until the veggies are cooked.

Now add the thick coconut milk. As soon as the mixture starts to boil take it off from the stove. Garnish with pepper powder.and chopped coriander leaves.

Serve hot with appam / bread / upma. Have you tried this with upma? Most of my friends hadnt, but believe me thats a wonderful combo.

Beans Thoran

Ingredients: (Serves 4 - 6)

Beans                           --   500 gms 
Green chillies           --   3 - 4
Shallots                       --   2
Shredded coconut  --   ½ cup
Turmeric powder    --   ¼ tsp
Curry leaves              --   1 sprig
Mustard seeds          --   1 tsp
Red chillies                --   1
Salt                                --   as required
Oil                                  --   as required.

Preparation:

Clean and chop the beans into small and medium thin pieces. Chop the shallots and slit the green chillies. In a big bowl, add the chopped beans ,shallots,green chillies, curry leaves,turmeric powder, shredded coconut and salt. Mix well, preferably with your hand.

Heat oil in a pan. Add the mustard seeds and let it splutter. Add the red chillies and saute for a minute. Add the above mixture, give a good mix, close with a lid and cook on a low flame. Make sure to saute every 2 -3 minutes to avoid burning at the bottom. Cook until done. It should not take more than 10 - 15 minutes. Serve with rice.

Vendakka Mezhukkupuratti / Okra Stir Fry

Ingredients (Serves 3 - 4):

Vendakka / Okra   --   ¼ kg, preferably tender
Green Chillies         --   2
Shallots                     --   3
Turmeric Powder  --   ¼ tsp
Chilly Powder         --   ¼ tsp
Mustard seeds        --   1 tsp
Curry Leaves          --   1 sprig
Oil                                --   3 tbsp
Salt                              --   as required

Preparation:

Clean and cut the okra into small pieces.

Heat oil in a pan. Add the mustard seeds and let it splutter.Add the curry leaves and saute for few seconds. Then add the finely chopped shallots ,slit green chillies and salt.Saute until the onions are golden brown.

Add the turmeric powder and chilly powder. Saute for a minute.Add the chopped okra.Mix well and let it cook leaving the pan open.Stir occasionally and make sure it doesn't stick to the bottom of the pan.

Cook until done and serve hot with rice.