Vegetarian Cooking Series II : Simple Potato bhaji

Hari, this dish is a quickie... u can just do this when u have very little time n patience and yet feel like having somethin nice n tasty...

just peel n chop some potatoes finely... in some hot oil, add a few cumin(jeera) seeds, put in 1 tbsp chilli pwder, 1/4 tbsp turmeric powder and also some garlic(optional). then add your potatoes and some salt and toss them around, till the masala coats it. chop some coriander leaves and mix it in just before serving... just fry for 5-8 minutes till the potatoes are cooked. DONE !!!

P.S: do give the potatoes an occasional stir.

Vegetarian Cooking Series I: - Bhagare Baingan

(Hari, this post is for you )

I found this recipe in one of the books ive recently purchased from South africa - Indian Delights. This book reflects the amazing amalgamation of the various cultures and cuisines that south africans have been exposed to over the years. Indian, Pakistani, Malaysian etc...

I dedicate this post to my very good friend Hari. He being a vegetarian requested me to add some vegetarian recipes that he could try. Hari being an excellent cook (Self declared !!) i wanted to give him some different recipes, that he normally would not try... Here goes bacchu..oops Hari...

Ingredients :-
6 medium sized brinjals
1 onion, finely sliced
chilli & coriander powders (1 tbsp each)
turmeric powder - 1/4 tbsp
tamarind pulp/extract - 5-6 tbsps

for grinding
1/2 cup grated coconut
1 tbsp coriander seeds
2-3 dried red chillies


Method:
Dry roast (fry in frying pan without any oil) all the ingredients for grinding. Fry till you see the coconut browning and can smell all the spices. Grind this mixture with as little water as you can add. Slit the brinjals lengthwise into 4, keeping the stems intact. Smear the mixture inside the slits and over the brinjals.

In some oil fry the onions till nicely browned , add the masala powders adn the remaining ground masala and fry them for 5 minutes on medium heat. if they start sticking to the pan, add a few drops of water. Add the brinjals and stir carefully till the masala is coated onto thebrinjals Add the tamarind pulp/extract and 2 cups of water. Add salt to taste and let the mixture simmer for 15-20 mts, or till the gravy thickens.
Serve with chappatis or as a side-dish with rice and daal.

Note : You can omit adding water, if you prefer a dry dish. That tastes equally good...