Brinjal Roast (Cooking At Home With Pedatha)

I have been trying out various recipes from this cookery book, Cooking At Home With Pedatha, and have had great success. This Brinjal Roast has been a favorite with everyone at home, I have just changed the recipe a little bit by adding sambar powder with the chilli powder, another variation I have made is, I use Japanese eggplants instead of the round variety as they are easily available in any supermarket, and then I steam these in the microwave for 5 minutes, and hence I use less oil and it cooks faster. These changes I have made are due to the fact that this is how I have always made Brinjal Roast or Fry as I call it by adding sambar powder before I got the cookbook.

5 Japanese Eggplants look for the slim thin ones

salt to taste

1/2 tsp red chilli pwd

1 tsp sambar powder

To Season:

2 tbsps oil

1 tsp Mustard seeds

1/2 tsp udad dal

1/4 tsp hing

1/4 tsp turmeric

a few curry leaves

Method:

Cut the brinjals into 2 inch pieces and then halve them in the middle.

Steam them in a microwave for 5 minutes.

Heat oil add seasoning ingredients once the mustard seeds splutter add the brinjals and let it brown on a medium flame.

Then add salt chilli pwd, and the sambar pwd.

Cook until done.

Serve with rice as a side dish.

Note:She used round brinjals, did not microwave it and did not use sambar powder. I also changed the quantities to suit my palate.

Bhindi Fry

This is one of my favorite dishes, from my childhood. It is such a simple dish and so easy to make. Another reason I like it is because it does not have a lot of masalas in it. Enjoy!!

1 cup chopped into slice tender bhindi/okra/lady's finger

1/2 medium onion chopped

3 green chilles minced

1 garlic clove minced

3 curry leaves

1 tbsp oil

1 tsp mustard seeds

a pinch hing

1/4 tsp turmeric

1/4 tsp pepper pwd

Heat oil, add mustard seeds, once they splutter add hing, turmeric, and pepper pwd.

Add onions, green chillies, garlic, and curry leaves.

Saute till translucent, add bhindi, stir well.

Cook till on low heat till tender, add salt, and remove from heat after another five minutes.

Serve with rotis or rice.

Spicy Potato Podimas

Traditionally this dish is made with green chillies and ginger, but I like it with the red chilli powder especially served with rasam and rice. The chutney powder gives it an additional kick.

4 boiled and mashed potatoes
a pinch hing
1/2 tsp turmeric powder
1 tsp chilli powder
1/2 tsp chutney powder/mulgapodi (normally used to eat with dosas)
salt to taste

Seasoning:
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp udad dal
a few curry leaves

Heat oil add seasoning ingredients in the order given.
Add hing, turmeric powder, and chilli powder, immediately add the mashed potatoes and salt.
Stir well to combine. Cook for 10 minutes on low heat, add chutney powder, stir again and remove from heat after five minutes.
Serve with rice, roti or bread.

Aloo Methi

Fresh Fenugreek Leaves with Potatoes

Methi or fenugreek leaves are usually used when they are tender and green to make a dry dish called Aloo-Methi. The leaves of the fenugreek are bitter, but the potatoes and onions in this dish balance out the bitterness. I remember eating this as a child and even taking it to school for lunch with chapaties.

1 bunch methi leaves look in the Asian stores that's where I buy them
2 new potatoes cubed about 1 inch
1 small red onion chopped
3 green chillies minced
1 clove garlic minced
1/4 tsp turmeric
1/2 tsp salt
1 tbsp oil
1 tsp mustard seeds

Strip the leaves off the stems, and wash the leaves several times to get the grit off. Chop the leaves fine and keep aside. Nuke the potatoes in the microwave with 1 tbsp water for five minutes till cooked.
Heat oil add mustard seeds, once they splutter add the onions, green chillies, and garlic. Saute till golden add turmeric and the potatoes, stir. Add the chopped methi leaves and salt, stir well.
Once the leaves wilt, cover and cook on low heat for about 5 minutes till all the water gets evaporated and the greens cook. Mash the potatoes slightly till everything gets combined.
Serve with chapaties or rice. I have even eaten this with bread.