INGREDIENTS :-
Beetroot - 2
Sambar powder -1 tbsp
Salt to taste
Oil - 1 tbsp
Mustard seeds - 1 tsp
Toor dal - 1 cup
Coconut - 1/4 cup
Urad dal - 1 tsp
Curry leaves - 4
Tamrind - 1 lemon size
Cilantro - 1/4 cup
METHOD :-
1. Pressure cook toor dal till soft and mushy.
2. Boil beetroot until soft and mix it with cooked dal.
3. Add salt and tamrind extract to the dal and get it to a boil.
4. In a pan heat oil, add mustard seeds, when it starts to pop and urad dal, curry leaves, coconut.
5. Put all the fried ingredients to the beetroot.
6. Now add sambar powder and boil for 5 mins.
7. Garnish with cilantro.
Serve with rice.
INGREDIENTS :-
Basale - 1 bunch
Grated Coconut - 1 cup
Toor dal - 1/2 cup
Red chilli - 7
Coriander Seeds - 2 tsp
Cumin Seeds - 1/4 tsp
Turmeric powder - 1/2 tsp
Tomato - 1 cup
Onion - 1 cup
Curry Leaves
Garlic - 5
Salt to taste
Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Tamrind - marble size
Hing a pinch
METHOD :-
1. Separate the leaves from the stem and roughly chop the leaves, cut the stem to 4 inch pieces.Put the leaves and the stem into a pressure cooker, add 1 chopped tomato, onion, toor dal and 2 cup water,pressure cook for 1 whistles or until done.
2. Dry roast red chilli, coriander seeds and cumin seeds.
3. Grind coconut, red chilli, coriander seeds, cumin seeds, turmeric, tamarind using little water into a thick and fine paste.
4. Now add the ground paste to basle or leaves and cook on medium flame, add salt andbring to boil and cook till the raw smell of the ground masala disappears .
5. In a pan heat oil add mustard seeds and urad dal. When the mustard seeds start popping,add crushed garlic,curry leaves.
6. Now add the seasoning to basale gravy.
Serve with rice.
INGREDIENTS :-
Mint leaves - 1/2 cup
Coriander leaves - 1/2 cup
Black salt/ kala namak - 1/2 tsp
Chat powder - 1/ 2tsp
Green chilli - 2-3
Jaggery - 1 tbsp
Tamrind - 2 tsp
Water
METHOD :-
1. Grind all the ingredients above.
2. Add water, you may have to adjust chat powder, salt as needed.
INGREDIENTS :-
Brinjal - 3
Salt to taste
Oil - 2 tbsp
Chilli powder - 1 tsp
Turmeric Powder - 1/4 tsp
Rice Flour - 1 tbsp
Ginger garlic paste - 1/2 tsp
Tamarind pulp - 2 tbsp
METHOD :-
1. Marinate brinjal with above ingredients except oil and set aside for 20- 30 mins.
2. Heat oil in a pan and fry.
Serve with rice.
INGREDIENTS :-
Potato - 2
Okra - 20
Tamarind pulp - 1 tbsp
Oil - 1 tbsp
Mustard seeds - 1/4 tsp
A pinch of asafoetida
Cumin seeds - 1/2 tsp
Coriander powder - 1 1/2 tsp
Chilli powder - 1/2 tsp
Garam masala - 1/4 tsp
Ginger - 1/2 tsp (grated)
Turmeric powder - 1/4 tsp
Curry leaves - 6
Salt to taste
METHOD :-
1. Heat oil and add mustard seeds. When they pop, add cumin seeds,curry leaves, coriander powder, chilli powder, garam masala, ginger and turmeric.
2. Once the masalas have been fried for about a minute, add the cut vegetables and the tamarind water. Mix well until all the ingredients are well incorporated.
3. Cook covered, stirring frequently, until the potatoes are tender and the okra is cooked.
Serve hot with roti.
