Brinjal Poppy Seed Gravy (Vankaya Gasagasala Curry)

Ingredients:

Brinjal 1/4 kg cubed
Capsicum 1 small cubed (Optional)
Onion 1 small chopped
Garlic cloves 4
Oil 2 tsp
Fenugreek Seeds 1/4th sp
Cumin seeds 1 sp
Poppy seeds 1/4th cup (around 8 tsp)
Coriander powder 1/2 tsp
Red chilli powder 1-2 tsp
Tamarind 1 small lemon size (keep the pulp ready)
Ginger garlic paste 1.5 tsp
Mustard seeds 1/2 tsp
Curry leaves few
Jaggery 1/2 tsp
Salt to taste

Method:

1. Dry roast fenugreek seeds, 1/2 tsp cumin seeds till nice aroma comes and keep them aside.
2. In the same pan, dry roast poppy seeds also and keep them aside.
3. Now add 1/2 tsp oil to the pan and add chopped garlic, onions and fry till the onions start to get slightly brown and then cool all the ingredients.
4. Now add 1/2 tsp ol to the same pan and add brinjals, capsicum and fry till they are nicely browned all over.
5. Now take the fenugreek seeds, cumin seeds, poppy seeds in a mixi jar and grind without adding any water first. Now add the onion, garlic also and grind again by adding water as requiered to make a smooth paste.
6. Now heat the remaining oil in a pan, add mustard seeds, cumin seeds and let them crackle. Then add curry leaves,ginger garlic paste and cook for a min.
7. Now add turmeric, red chilli powder, coriander powder, salt and mix well.
8. Now add the poppy seed paste, 1-2 cup of  water, tamarind pulp, jaggery and let it boil.
9. Then add the brinjals, capsicum and let them cook in medium flame for about 15-20 mins stirring in between.
10. Serve with roti or rice.

Baingan Bharta

Ingredients:

Egg plant 1 big
Onions 2 medium size finely chopped
Tomatoes 2 medium finely chopped
Ginger 1 inch piece
Garlic cloves 6
Green chillies 2
Oil 1.5 sp
Mustard seeds 1/2 sp
Hing small pinch
Turmeric powder a pinch
Garam masal powder 1/2 sp
Coriander leaves chopped 2 sp
Salt to taste

Method:

1. Make few gashes on the skin of egg plant and then apply little oil all over and roast it in microwave for around 4 mins or till it gets cooked. You can also roast it on direct flame or in the conventional oven.
2. After cooling, peel the skin of egg plant and then chop it into small pieces.
3. Heat oil in a pan, add mustard seeds, hing and then add ginger garlic green chilli paste and saute for a min.
4. Now add onions and let them turn translucent and then add turmeric powder.
5. Then add choppe tomatoes and cook till they get mushy and oil starts to separate from the sides.
6. Now add the egg plant, salt, mix well and cook for few mins.
7. Finally add the garam masala powder and garnish with coriander leaves and serve hot with roti or rice.

Vankaya Chutney (Brinjal Chutney)

Ingredients:

Vankayalu 3 chopped
Tomatoes 2 small chopped
Onion 1 small chopped
Garlic cloves 6
Cumin seeds 1  sp
Green chillies 2
tamarind paste 1 sp
Salt to taste
Oil 1.5 sp

Method:

1. Heat 1/2 sp oil in a pan, add cumin seeds and when they splutter, add garlic cloves, and then add onions and cook till they turn slightly brown and then add slit green chillies to them and cook for another minute.
2. Take out all these into a bowl.
3. Add 1 sp oil to the same pan and then add the brinjal pieces and cook till they are soft by adding some salt. It takes about 5-10 mins.
4. Now take them out into a bowl and add the tomatoes to the same pan and saute for 2-3 mins. The remaining oil in the pan will be enough for the tomatoes. Add 1/2 sp oil if required before adding tomatoes.
5. Now cool all the ingredients and grind them by adding tamarind paste and salt.
6. This chutney doesn't need any tempering. It goes well with dosa, idli or rice.