Sqeeze the brinjal pieces and coat them with masala mix. Keep aside for 15 min.

Arrange the brinjal pieces on a microsafe plate; sprinkle oil over the pieces, cook under microhigh for 1&1/2 min to 2 min. Turn them high for another 1&1/2 min to 2 min.

Check and if necessary cook for another min; remove. Allow standing time and serve as side dish/starter.

Cook them in batches, without overlapping the pieces on a plate. RELATED RECIPES Roasted Eggplant Chutney Microwave aval payasam Microwave beetroot halwa Bharleli wangi Brinjal curry Ingredients: 6 - round, tender medium size brinjal Salt 1 tbsp - oil 1 tsp - red chilli powder 1/2 tsp - coriander powder 1/2 tsp - ginger garlic paste 1&1/2 tbsp - cornflour 1 tbsp - coriander leaves, very finely chopped Garam masala, a pinch Turmeric powder, a pinch (less)

Finely chop the French beans and the carrots. Wash the French beans, carrots and green peas together.

Drain out the water and pressure cook them without adding any water for about 2 whistles on a high flame. Soak the bread in water for about 5 minutes and squeeze out the water completely.

Remove the vegetables in a thali, add to them the boiled potatoes, bread, red chilly powder, mango powder, garam masala powder and salt to taste. Mix lightly.

Divide the mixture into equal portions. Make oval rolls of each portion.

When you want to fry them dip each roll in semolina and deep fry in hot oil till golden. Serve with green chutney and bread.

Image: Flickr/creativecommons terren in virginia RELATED RECIPES Vegetable biryani Zero oil mixed vegetable curry Hot vegetable pickle Rohu fish and vegetable soup Beetroot curry with onion Ingredients: 2 - big potatoes 200 gms - french beans 200 gms - carrots 50 to 100 gms - semolina a handful of green peas 5 - bread slices 2 tsp - red chilly powder 1&1/2 tsp - mango powder 1/2 tsp - garam masala oil for deep frying salt to taste (less)

Add milk slowly to form a soft dough. Keep covered and let it rest till the stuffing is done For the stuffing: Heat oil, add onions and saute until golden brown.

Add ginger chilli paste and saute for a min then add all the veggies, saute for 3mins or until cooked till the veggies are crunchy. Add turmeric, garam masala powder and lemon juice mix well.

Cook keeping lid closed for 2 more minutes and switch off. To make it as a wrap: Pinch a lemon sized ball from the dough and flatten it like we do for chapathis.

Dust flour if needed. Then heat a dosa pan, once it is hot place the prepared parathas and cook on both sides.

Likewise prepare all the parathas and keep aside. At the time of serving, add little oil and toast the prepared parathas.

Then spread 1/2 tbsp of green chutney, add a heaped tbsp of stuffing (either paneer bhurji/veg stuffing). Then gently seal it from the bottom then close it tightly from the both the sides (left & right) to form a roll (rolling this way prevents stuffing from dropping out) Then wrap the lower part of the parathas with butter paper/silver foil and enjoy.

Recipe courtesy: www.sharmispassions.

com RELATED RECIPES Vegetable biryani Zero oil mixed vegetable curry Hot vegetable pickle Rohu fish and vegetable soup Beetroot curry with onion Ingredients: For parathas: 1 1/4 cups - whole wheat flour 1/4 cup - maida Salt to taste 1 tsp - oil Milk, as needed to knead the dough For the stuffing: 3/4 cup - mixed vegetables (carrot, capsicum and beans), chopped lengthwise Turmeric powder, a pinch 1/2 tsp - garam masala powder or chat masala 1 tsp - ginger green chilli paste 1 tbsp - lemon juice Green chutney, a few tbsp 1 - onion, finely sliced 1 tbsp - olive oil Salt to taste (less)

and sesame seeds are lightly roasted and ground into powder with spices and added to the beetroot curry as a finishing step. Serve beetroot curry with peanuts powder over plain steamed rice or wrapped in a roti.

Makes: around 2 Servings of Beetroot with Powder. Ingredients: Beetroot 1 Raw 1/4 Cup 4 Tbsps Whole Red Chiles 2 ? 3 Salt to Taste Talimpu: 1/4 tsp 1/4 tsp 1/4 tsp 5 Oil 2 tsps Method of preparation: Heat a pan on low heat, add raw peanuts and roast them till they turn golden brown on all sides.

Remove the peanuts from heat, add sesame seeds. Toast the sesame seeds for few seconds and remove from heat.

Heat 1/4 tsp of oil in the same pan, add broken red chiles and fry till aromatic or until they are crisp and turn dark. Cool the ingredients to room temperature.

Grind roasted peanuts, sesame seeds, red chiles and salt into somewhat coarse powder. Peel, wash, remove ends and chop the beetroot into small pieces.

Heat oil in a pan on medium flame, add all talimpu ingredients in order. When mustard seeds start spluttering, add beetroot pieces and salt.

Cook covered on low flame for around 10 minutes or until beetroot turns soft but not mushy. Add a splash of water if the beetroot tends to stick to bottom of the pan.

Uncover, stir in a tablespoon or two of ground peanuts sesame powder and remove from heat. Serve beetroot curry with peanuts powder over plain steamed rice or wrapped in a roti.

Notes: Make sure beetroot is cooked properly. Suggestions: If the beetroot or chana dal is not cooked properly, add a splash of water and cook covered on low flame till done.

Store any remaining peanuts sesame powder in a jar for later use. Variations: Check other beetroot recipes Other Names: Beetroot with Powder (less)

Garnish them with chopped almonds and cashews. Courtesy: Veggie Paradise RELATED RECIPES Jackfruit halwa Olive oil pomenta cake with beetroot basil compote Microwave corn flour halwa Makai ka halwa Besan ka halwa Ingredients: 2 cups grated beetroot 2 cups milk 1 cup sugar 4 tsp ghee For garnishing: 6 chopped cashews and almonds (less)

Splutter mustard seeds and add urad dal (Splutter cumin if using) Add onion when dal turns golden brown Saute till it becomes translucent Add turmeric powder, red chilli powder, coriander powder and chopped beet Saute for a couple of mins and add salt Saute for another minute and turn off heat Transfer to serving bowl and mix chopped coriander leaves Recipe courtesy: foodiliciousnan RELATED RECIPES Stuffed kundru curry Sri Lankan dry pumpkin curry Colacasia curry Sheep`s head curry Pakistani Style Fish curry Ingredients: 1 large - beetroot 1 - onion 1 tsp - coriander powder 1/2 tsp - red chilli powder 1/4 tsp - turmeric powder 1/2 tsp - mustard seeds 1/2 tsp - urad dal (leave out urad dal and mustard and use jeera instead to give it a north-Indian effect) 1/2 tsp - oil 1 tbsp - chopped coriander (less)

Splutter mustard seeds and add urad dal (Splutter cumin if using) Add onion when dal turns golden brown Saute till it becomes translucent Add turmeric powder, red chilli powder, coriander powder and chopped beet Saute for a couple of mins and add salt Saute for another minute and turn off heat Transfer to serving bowl and mix chopped coriander leaves Recipe courtesy: foodiliciousnan RELATED RECIPES Stuffed kundru curry Sri Lankan dry pumpkin curry Colacasia curry Sheep`s head curry Pakistani Style Fish curry Ingredients: 1 large - beetroot 1 - onion 1 tsp - coriander powder 1/2 tsp - red chilli powder 1/4 tsp - turmeric powder 1/2 tsp - mustard seeds 1/2 tsp - urad dal (leave out urad dal and mustard and use jeera instead to give it a north-Indian effect) 1/2 tsp - oil 1 tbsp - chopped coriander (less)

Splutter mustard seeds and add urad dal (Splutter cumin if using) Add onion when dal turns golden brown Saute till it becomes translucent Add turmeric powder, red chilli powder, coriander powder and chopped beet Saute for a couple of mins and add salt Saute for another minute and turn off heat Transfer to serving bowl and mix chopped coriander leaves Recipe courtesy: foodiliciousnan RELATED RECIPES Crispy fish kachori with spinach Chinese chicken and prawns combo curry Zero oil mixed vegetable curry Baked onion pakoda Wheat puri with besan sabzi Ingredients: 1 large - beetroot 1 - onion 1 tsp - coriander powder 1/2 tsp - red chilli powder 1/4 tsp - turmeric powder 1/2 tsp - mustard seeds 1/2 tsp - urad dal (leave out urad dal and mustard and use jeera instead to give it a north-Indian effect) 1/2 tsp - oil 1 tbsp - chopped coriander (less)

Grind everything coarsely with other ingredients and add salt. Season with mustard.

Adjust tanginess, sweetness and spice according to taste. Recipe and image: Dishes from My Kitchen RELATED RECIPES Tomato chutney Ridge gourd chutney Tomato Chutney Raw garlic chilli chutney Seb ki chutney Ingredients: 1 inch piece - ginger 2 tbsp - coconut, scraped Green chillies - 2-3 Jaggery - a little 1 tbsp - tamarind 1 tsp - mustard Salt and oil (less)

Recipe: Sharmis Passions RELATED RECIPES Garlic paneer starters Chilli fish Ridge gourd chutney Tomato Chutney Boiled egg chilli fry Ingredients: 2 - red chillies 7 to 8 - garlic Curry leaves, a fistful 1 tbsp - coriander leaves Salt to taste (less)