Vankaya Kothimeera Vepudu/Brinjal With Coriander Leaves

Ingredients:
Brinjal - 9
Salt (as required)
Oil - 2 tbsp.
Mustard seeds - 1 tsp.
Cumin seeds - 1 tsp.
Whole black gram (dehusked) - 1 tsp.
Curry leaves - 10
Turmeric powder - a big pinch

For paste:
Coriander leaves with tender stalks - 1 cup (firmly packed)
Cumin seeds - 1 tsp.
Garlic - 6 cloves
Ginger - a small piece
Green chillies - 3

Method:
Wash the coriander leaves and keep aside.
Slice the brinjals and drop them in a bowl of water.
Heat oil and add mustard, cumin seeds and black gram. Allow the seeds to 'crackle' and add the brinjals without any water.
Sauté for 3 minutes. Now add the turmeric powder, salt, curry leaves and start to sauté in low flame.
Meanwhile grind the given ingredients into a paste.
When the brinjals are 70% cooked, add the paste and mix well.
Now start sautéing till the brinjals are cooked well and dry along with the coriander paste. The raw smell of the paste should disappear while sautéing continuously.

We enjoyed the side dish with tomato pappu and curd rice.

Note: Sauté the brinjals periodically to avoid burning.

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Chepala Pulusu (Fish in Tomato & Tamarind Gravy)

Ingredients:
Rohu fish - 5 pieces
Shallots (chopped) - 1 ½ cup
Tomatoes (big) - 2 (chopped)
Garlic - 4 big cloves (crushed)
Green chilies - 2 (slit)
Red chili powder - 1 ½ tsp.
Turmeric powder - ½ tsp.
Tamarind - (American)`lemon size
Salt (to taste)
Coriander leaves - 2 tbsp.
Oil

(A)For marinating fish:
Ginger-garlic paste - 2 tsp.
Chili powder - ½ tsp.
Salt
Lime juice - 1 tsp.

(B)To dry roast and powder:
Coriander seeds - 1 tbsp.
Mustard seeds - ½ tsp.
Methi seeds - ¼ tsp.
Cumin seeds - ½ tsp.

For tempering:
Mustard seeds - ¼ tsp.
Curry leaves - 2 sprigs
Cumin seeds - ½ tsp.

Method:
Soak tamarind in 1 cup of water.
Dry roast the ingredients from the given list( B) and ground them.
Wash the fish with little salt and turmeric powder. Marinate them for 1 hour with the given list (A).
Heat oil and add the mustard seeds and cumin seeds. When mustard seeds crackle, add the onions, curry leaves and sauté till they become soft.
Add the green chilies and crushed garlic. Sauté for 2 minutes.
Add the chopped tomatoes, salt and sauté till they become mushy.
Add the chili powder and fry.
Squeeze out the pulp and add the tamarind extract and add 2 cups of water.
Bring it to a boil and let it boil for 5 minutes.
Meanwhile start to shallow fry fish pieces separately in another burner.
Add the dry ground mixture to the gravy and mix well. Let it boil in medium flame for about 5-7 minutes.
Now add the fried fish pieces and stir gently without breaking the fish.
Bring it to a boil. Remove from heat.
Sprinkle the coriander leaves and have it with white rice.
We had it with rice and king fish fry.

Note: Ground coconut can also be added which I will post later on.
Check for salt as the salt is added for fish marinating also.

Sent off to Shama's "Family Favorite Food Event" & "CWS-Coriander Seeds" hosted by RV (started by Priya).

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Ring Murukku/Chegodilu - Indian Cooking Challenge

Theme for ICC  in November - Chegodilu/Chegodi.

Ingredients:
Rice Flour - 1 cup
Water - 1 cup
Split Yellow Moong dal/Pesara pappu/Mung Dal/Pasiparuppu - 2 tbsp.
Cumin Seeds - 1 tsp.
Sesame Seeds - 1 tsp.
Chili powder - 3/4 tsp.
Ghee or oil - 1 tbsp.
Salt (to taste)
Oil (for deep frying)

Method:
Soak moong dal for 30 minutes to 1 hour.
Boil water and add salt, ghee and moong dal.
Again bring to a boil.
Meanwhile in the rice flour add cumin seeds, sesame seeds, chili powder. Mix all.
Add the boiled water along with moong dal (little by little) to this rice flour and with the help of base of wooden spatula mix it.
Let it cool.
Knead it into a smooth dough.
Grease your fingers with oil
Take a key lime size of a ball and roll them to form a thick rope.
Bring the ends together to from a rings.
Do the same with the remaining dough.
Deep fry till golden color. Remove and place it on an absorbent paper.
Enjoy.

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Brinjal & Indian Broad Beans Curry (Vankaya Chikkudukaya Kura)

As seen on TV cooked by Chef Jacob.
Ingredients:
Green brinjal (big) -1 (chopped)
Broad beans - 12 (cut into pieces)
Onions - 3 (chopped)
Green chili - 1 (chopped)
Kashmiri red chili - 2 tsp.
Milk - 1/3 cup
Salt (to taste)
Oil
Mustard seeds - ¼ tsp.
Cumin seeds - ¼ tsp.
Coriander leaves - few


Method:
Heat oil and add the mustard and cumin seeds.
When mustard seeds splutter add the onions and fry till translucent.
Add the green chili pieces and fry.
Add the red chili powder and mix well.
Add Brinjal and broad beans pieces and saute for few minutes.
Add 2 cups of water, salt and let the veggies cook.
The sauce should be watery.
Once the veggies are cooked reduce the heat and add the milk.
Immediately remove from heat and add the coriander leaves.
Serve hot with dosas or with rice.

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