Potato Eggplant curry

Eggplant - 3 (make 1 eggplant slice into 6 pieces)

Potato - 3 (make 1 eggplant slice into 6 pieces)
Onion - 1/2 M 

Tomato - 1 M chopped

Green chili - 2 chopped.

Curry leaves - 8 chopped.

Ginger garlic paste - 1/2 tsp.

mustard - 1/4 tsp
Jeera - 1/2 tsp
urad dal - 1/2 tsp

Hing - 2 pinches

oil - 2-3tbsp

Water 1/2 cup

Spices:

Red chili powder - 1/2 tsp
Turmeric - 1/4 tsp

Coriander powder - 1/4 tsp

Cumin powder - 1/4 tsp
salt - 3/4 tsp

Method:

1. Heat oil in a pan, add mustard, jeera, urad dal, and fry nicely.
3. Now add onion, green chili, and curry leaves, hing and fry till onions turn light pink.

4. Now add potatoes and fry for 3-4 mins

5. Now add all spices and mix well

6 Now add eggplant and tomato and mix well

7. Now close the lid and cook on slow to medium flame for 10 mins.

8. Keep mixing in between by add water little by little when you are mixing.

9. Close the lid and cook for 5 minutes on a slow flame.

10. Switch off the flame and serve with hot rice.

Sabudhana upma

 

Sabudhana - 1 cup soaked in water and stain them and keep aside.

Onion - 1/2 M chopped.

Green chili - 2 chopped.

Tomato - 1 tbsp chopped.

Curry leaves - few

Mustard seeds - 1/4 tsp

Cumin seeds - 1/4 tsp

Urad dal - 1/2 tsp

Turmeric - 1/8 tso

Salt - 1/2 tsp or to taste

Oil - 2 tsp

Method:

1. Heat oil in a pan, add mustard seeds, cumin seeds, urad dal and fry for a min.

2. Now add onion, green chili and curry leaves and fry 3-4 mins

3. Now add tomato and mix well

4 Now add turmeric and salt and mix well.

5. Now add soaked sabudhana and mix well for a min

6. Now close the lid and cook for 5 mins, mix in between

Vegetable soup

Butter - 1 tbsp

Frozen mixed veg - 1 cup - (beans, carrot, corn) take as is or finely chopped

Cabbage - 1/2 cup chopped

Garlic - 1/2 tsp chopped

Gonger - 1/2 tsp chopped

Water - 2 cups

Pepper powder - 1/8 tsp

Salt - 1/4 tsp

Lemon juice - 1/2 tsp (optional)

Method :

1. Heat butter in a wo, add garlic ginger n cook for 2 mins

2. Now add frozen vege n cook for 3 mins

3. Now add cabbage n cook for 2 mins

4. Now add water n let it boil for 4 mins

5. Now add pepper salt n let it boil for a min n serve only clear soup or with veges

Moong dal pappy Charu in Instant pot

 

Set 1

Moong dal - 1 cup

Turmeric - 1/2 tsp

Water - 2 cups

Set 2

Water - 3 cups

Tamarind paste - 2 tsp

Red chili powder - 3/4 tsp

Salt - to taste

Cilantro leaves - 1/4 bunch

Curry leaves - 10 

Set 3

Oil - 2 tbsp

Mustard seeds - 1/2 tsp

cumin seeds - 1/2 tsp

Urad dal - 1/2 tsp

Garlic - 6 small pods crushed

Onion - 1/2 m chopped

Tomato - 1 small chopped

Dry red chili - 2 break into pieces

Hing - 2 pinches

Method:

1. In Instant Pot, add set 1 ingredients and pressure cook for 20 mins

2. Once done, let it naturally release its pressure.

3. Now cancel pressure mode and press sauté mode 

4. Now add set 2 ingredients and make it boil nicely

5. Now in a separate pan heat oil from set 3 and add mustard, cumin, urad, garlic, red chili, and garlic turns light brown,

6. Now add onion and let it fry till it turns light pink.

7. Now add tomato and cover n cook 2-3 mins

8. Now switch off the flame and add hing and add this seasoning to the boiling dal in the instant pot.

9. Add water if needed and let it boil for 5 mins and cancel saute mode

10. Serve with rice.

Dondakaya curry

 

Dondakaya onion fry

Dondakaya - 2 lbs chopped into small chunks
onion - 1 M
mustard - 1/4 tsp
Jeera - 1/2 tsp
urad dal - 1/2 tsp
Garlic - 6 cloves
Dry Red chili - 1

Curry leaves - 10 chopped

Green chili - 1 chopped

Ginger garlic paste - 1/2 tsp
Red chili powder - 3/4 tsp
Turmeric - 1/4 tsp

Coriander powder - 1/2 tsp

Cumin powder - 1/4 tsp
salt - 3/4 tsp
oil - 2-3tbsp
coconut powder ( optional)

Method:

1. Heat oil in a pan, add mustard, jeera, urad dal, garlic, and Dry Red chili, and fry nicely
3. Now add onion, green chili, and curry leaves and fry till onions turn light pink.

4. Now add dondakaya, mix well, and close the lid for 10 mins on low-medium flame, stirring in between.

5. Now add ginger garlic paste and mix well for a min or two

6. Now add turmeric, salt, red chili powder, coriander powder, cumin powder and mix well 

7. Close the lid and cook for 5 minutes on a slow flame.
8. Garnish with coconut powder ( optional)

9. Switch off the flame and serve with hot rice.