Eggplant Bhaji | Kathirikai Bhaji

Eggplant Bhaji | Kathirikai Bhaji

Ingredients:

  • Italian Eggplant ~ 1
  • Oil ~ 1 Tbsp.
  • Onions, chopped fine ~ 1
  • Mustard seeds ~ 1 tsp.
  • Tamarind paste ~ 1 tsp.
  • Green chillies, salt ~ to taste

Steps:

  • Smear very little oil on the eggplant and roast it over open flame (or broil it).  Once it’s cool enough to handle remove the skin and smash this.
  • In a pan add the oil, and splutter the  mustard seeds.  Now add the onions and green chillies and saute.
  • To this add the eggplant, tamarind paste, salt and water (to desired consistency), and bring it to a boil.

Chickpeas Kuzhambu

Chickpeas Kuzhambu | Kadalai Kuzhambu | Konda Kadalai Kuzhambu | KondaKadalai Kuzhambu

Ingredients:

  • Chickpeas/garbanzo beans ~ one 15 oz can
  • Tomato, chopped into chunks  ~ 1
  • Onion, slit lengthwise ~ 1/2
  • Salt ~ to taste
  • Mustard seeds ~ 1 tsp.
  • Oil ~ 1 Tbsp.
  • Water ~ 1½ to 2 cups

To blend:

  • Onion ~ 1/2
  • Coconut ~ 2 Tbsp.
  • Sambhar powder ~ to taste
  • Coriander powder ~ 2 tsp.
  • Pottukadalai/Roasted gram ~ 2 Tbsp.

Steps:

  • Blend all the ingredients under the “To Blend” list into a course paste with some water.
  • In a pan add the oil and splutter the mustard seeds.
  • Add the onion and saute for a couple of minutes. Now add in the tomato chunks and salt and saute until the tomato turns mushy.
  • Mix in the chickpeas, blended paste and water, and let it all come to a boil.

Potato Kurma

Potato Kurma
Ingredients:

  • Potatoes, boiled and chopped roughly into chunks ~ 4
  • Tomoto, chopped into small chunks ~ 1
  • Cinnamon stick ~ 1
  • Cloves ~ 3
  • Fennel seeds ~ 1 tsp.
  • Salt ~ to taste
  • Oil ~ 2 Tbsp.

To blend:

  • Coconut flakes ~ 1/2 a cup
  • Fried Gram / Pottu Kadalai ~ 4 Tbsp.
  • Green chillies ~ to taste
  • Ginger-Garlic paste ~ 2 Tbsp.

Steps:

  • Blend all the ingredients under the ‘To Blend’ to a coarse paste with some water.
  • In a saucepan, add oil and once hot the fennel seeds, cloves and cinnamon.
  • To this, add the blended paste and tomato chunks, and saute till the raw smell goes away.
  • Mix in the boiled potatoes, salt, and water to desired consistency, and let it all come to a boil.

Potato-Peas Gravy

Potato-Peas Gravy | Peas-Potato Gravy for Chapati and Poori
Ingredients:

  • Potato, peeled ~ 2
  • Peas ~ 1 cup
  • Onions, chopped into small pieces ~ 1
  • Tomato, chopped into chunks ~ 1
  • Oil ~ 1 Tbsp.
  • Jeera ~ 1 tsp.
  • Salt, Red chili powder ~ to taste
  • Amchur powder, Kitchen King masala ~ 1 tsp. each
  • Lemon juice ~ 1 Tbsp.
  • Water ~ ½ cup

Steps:

  • Heat the oil in a saucepan and add in the jeera seeds.
  • Once they sizzle, add in the chopped onion and saute till they are soft.
  • Now add the chopped tomatoes and saute for a couple of minutes.
  • To this add the salt and the spices – amchur powder, kitchen king masala, red chili powder and mix well.
  • Now add the potatoes and peas along the water, and cover and cook until the veggies are done.
  • Turn off the stove and add the lemon juice.

Notes:

  • Serve this with chappatis and puris.

Write to me at:

chennaispiceblog@gmail.com

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