HARE BHARE BAIGAN / BRINJAL CURRY IN GREEN MASALA

Here is a brinjal recipe made with aromatic green masala. You can make it dry or with gravy as you prefer and serve it with rotis , rice or pulao.

Ingredients:
Brinjals .. 8-10 ( small variety)
Coriander powder .... 1 tsp.
Turmeric powder ..... 1/4 tsp.
Salt ......... to taste
Oil

For Green Masala


Coriander Leaves.....1 cup
Mint leaves ........... 1/2 cup
Green Chillies........2-3
Onions................1 chopped
Tomatoes...........1 chopped
Garlic.................7 to 8 cloves
Ginger ...............1 inch piece
(Grind the above ingredients to make the green masala.)

Method:

1. Wash and slit the brinjals leaving the stem intact. Soak them in salt water.






2. In a pan add a little oil and shallow fry the brinjals on medium flame and simmer until half done. Remove and set aside.






3. In the same pan heat a little oil and add the green masala paste. Add the salt, turmeric powder and coriander powder.

4. Put the fried brinjals. Add half cup water and simmer to cook. If you need more gravy to serve with rice, add 1 cup water. 

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GWAR JI BHAJI (Cluster Beans Sabzi - Sindhi Style)

Cluster beans is known as gwaar in Sindhi. This is a very simple and traditional Sindhi preparation made with the basic spice powders, crushed anardana (pomegranate seeds) and lot of freshly crushed garlic. It is usually served with phulkas /  jowar or bajre ki roti. 

Ingredients:
Gawar(cluster beans) ..... 1/4 kg
Anardana ..................... 1 tbsp (crushed)
Coriander powder ......... 1 tsp
Cumin powder .............. 1 tsp
Red chilli powder ......... 1/4 tsp
Turmeric powder ........ 1/4 tsp
Garlic ....................... 6-7 cloves
Green chillies ........... 1-2
Salt .......................... to tasteOil ............. 2 tbsps.

Method:

1. Cut the gawar into small pieces. Boil it adding salt and a pinch of baking powder to retain the green colour. Drain the water and set aside.

2. In a pan heat the oil and add the crushed garlic and green chillies. Stir fry and add the dry spice powder and crushed anardana.

3. Stir in the boiled gawar and mix well.

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BOK CHOY ( Chinese Cabbage ) WITH MUSHROOMS

Stir fried bok choy / Chinese cabbage with mushrooms and a dash of soy sauce and garlic is a very easy and healthy recipe. It tastes good without any spices added to it. If you wish you may add  crushed or finely chopped chillies to add a little zing.

Ingredients:
Chinese cabbage .... 1 bunch
Mushrooms ........... 8-10
Garlic paste ........... 1 tbsp.
Soy sauce .............. 1 tbsp.
Green chilli paste .... 1 tsp.
Ajinomoto ................. a pinch
Salt ................ to taste
Corn flour ..... 1 tsp.
Oil

Method:
1. Cut the chinese cabbage into big pieces and the mushrooms into halves.
2. In a wok heat a little oil and saute the garlic paste.
3. Stir in the vegetables and saute for a while stirring continuously.
4. Add the soy sauce, chilli paste, salt and ajinomoto.
5. Mix the corn flour in quarter cup of water and add to the vegetables.
Stir it for 2-3 minutes.
Serve with plain rice, fried rice or noodles.

See the recipe video

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WATERMELON BASKET (Carving)

Things Required:
Watermelon
Assorted fruits
Cherries
Toothpicks

Method:
1. Take a medium sized watermelon and mark the shape of the handle and the rim.
2. Carefully cut out the pieces between the handle and the rim on both sides.
3. Carve the zig-zag shape on the rim.
4. Scoop out the melon.
5. Fill the basket with fruit salad.
6. Decorate the handle with banana slices and cherries using toothpicks.

BROWN ONION GRAVY PASTE / DAAG

This is the basic gravy for all most of the veg or non veg curries. Preparing this ahead saves us the time and effort of chopping and frying specially when we are busy or having some guests. You can freeze it in small plastic containers or zip lock bags.

Ingredients: Onions ........... 6-8 (sliced)
Tomatoes ...... 2 (chopped)
Green chillies ... 4-5 (chopped)
Ginger paste .... 1 tbsp
Garlic paste ...... 2 tbsp
Oil ...................... 6 -7 tbsp

Method:
1. Heat oil in a pan and pour oil. Add the sliced onions and saute them until brown.

2. Add the chopped tomatoes, chillies, ginger and garlic pastes.

3. Pour 1 cup water and simmer it till the onion is cooked.

4. Let it cool and grind it with a hand grinder or in a mixer.

5. This is a basic gravy used for most of the curries and non-vegetarian dishes.

Watch the recipe video

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GREEN MASALA / CORIANDER MINT GRAVY PASTE

Making masala pastes ahead of time helps a lot when you have unexpected guests.This is such a flavourful masala paste with the freshness of the mint and coriander leaves combined with garlic, ginger, onion, tomato and green chillies. Tomato is optional.. some don't add it and use other ingredients like amchoor or tamarind for the tanginess. 

Ingredients:
Coriander Leaves.....1 cup
Mint leaves ........... 1/2 cup
Green Chillies........2-3
Onions................1 chopped
Tomatoes...........1 chopped
Garlic.................7 to 8 cloves
Ginger ...............1 inch piece

Method:
Grind the above ingredients to make the green masala.
You can even store it in the freezer for later use.
Divide it into small portions and store in plastic containers or zip lock bags.
You can use it in many curries. Some of them are here. Click on them to see the recipe.

HARE BHARE BAIGAN

LADY'S FINGERS IN SAO MASALO

GREEN MASALA CHICKEN

SEYALA MAANI

See the recipe video

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BESANI SHIMLA MIRCH

This is a simple jhatpat side dish to serve with rotis or  dal chawal.

Ingredients:
Shimla Mirch/Capsicums/Bell peppers ... 2 (cut into small pieces)
Besan /gram flour ..................... 2 tbsp (roasted without oil)
Onion ................. 1 (chopped)
Saunf/aniseeds ..... 1/2 tsp (crushed)
Turmeric powder .... 1/4 tsp
Coriander powder .... 1/2 tsp
Cumin powder ......... 1/2 tsp
Red chilli powder .... 1/4 tsp
Mango powder ........ 1/4 tsp
Salt .... to taste
Mustard oil ....... 2 tbsp

Method:
1. Heat mustard oil and add the crushed aniseeds/saunf.
2. Add the onions and saute for 2 minutes.
3. Now put the chopped capsicums, salt and all the spice powders.
4. Stir well and simmer on low flame until the capsicum is cooked. Sprinkle a little water if needed.
5. Mix the roasted gram flour/besan. Stir well and saute for half a minute.

Check out the video

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