This recipe recommends the use of solid type of asafoetida. Wash and cut the brinjal/eggplant into 4 pieces, try to retain its stem.

In a skillet/pan, add 2 tbsp of oil. When it is hot, add mustard seeds and let it splutter.

Then add a pinch of cumin seeds and few curry leaves. When it sizzles add eggplant and saute until it cooks and becomes tender.

The entire cooking must be done on a medium low flame. Otherwise, the the outer skin of eggplant will cook too fast and it will be still raw in the center.

Add 1 tbsp of oil as you saute. Just to confirm that the eggplant is cooked properly, pierce a toothpick or the curry leaves stem in the center.

If it pierces easily then it is cooked, if it is hard to pierce then cook for some more time. When it is 90% tender, add the spice powder/podi, 1 tbsp of oil and mix well.

The powder/podi must coat all the brinjals. Cook for a couple of minutes until the brinjal becomes tender and the podi coats eggplants well.

When you see the oil leaving the pan, remove from flame and close the pan with a lid. Let it stay for a while so that the eggplants absorb the masala well.

Recipe courtesy: Food for 7 Stages of Life RELATED RECIPES Chennai masala papad Chicken Chennai Kathirikkai Gothsu Vennaipoottu Ennai Katrikai Ingredients: 4 - eggplant/brinjal (200 gms approx) 4 tbsp - oil 1/4 tsp - mustard seeds Cumin seeds/jeera, a pinch (optional) 3-5 - curry leaf (Optional) For spice powder/podi: 3 - red chili/varamilagai 1/2 tsp - channa dal/Bengal gram dal 1/2 tsp - whole urad dal/black lentil A little less than 1/4 tsp - hing/asafoetida 1/2 tsp - coriander seeds/dhania (less)

This recipe recommends the use of solid type of asafoetida. Wash and cut the brinjal/eggplant into 4 pieces, try to retain its stem.

In a skillet/pan, add 2 tbsp of oil. When it is hot, add mustard seeds and let it splutter.

Then add a pinch of cumin seeds and few curry leaves. When it sizzles add eggplant and saute until it cooks and becomes tender.

The entire cooking must be done on a medium low flame. Otherwise, the the outer skin of eggplant will cook too fast and it will be still raw in the center.

Add 1 tbsp of oil as you saute. Just to confirm that the eggplant is cooked properly, pierce a toothpick or the curry leaves stem in the center.

If it pierces easily then it is cooked, if it is hard to pierce then cook for some more time. When it is 90% tender, add the spice powder/podi, 1 tbsp of oil and mix well.

The powder/podi must coat all the brinjals. Cook for a couple of minutes until the brinjal becomes tender and the podi coats eggplants well.

When you see the oil leaving the pan, remove from flame and close the pan with a lid. Let it stay for a while so that the eggplants absorb the masala well.

Recipe courtesy: Food for 7 Stages of Life RELATED RECIPES Chicken Chennai Kathirikkai Gothsu Vennaipoottu Ennai Katrikai Ingredients: 4 - eggplant/brinjal (200 gms approx) 4 tbsp - oil 1/4 tsp - mustard seeds Cumin seeds/jeera, a pinch (optional) 3-5 - curry leaf (Optional) For spice powder/podi: 3 - red chili/varamilagai 1/2 tsp - channa dal/Bengal gram dal 1/2 tsp - whole urad dal/black lentil A little less than 1/4 tsp - hing/asafoetida 1/2 tsp - coriander seeds/dhania (less)

In a hot pan, pour oil and fry the chopped oinions to golden brown, green chillies, garlic and ginger. Marinate the fish using turmeric and keep for 5 minutes.

Add the fish to the pan and add a cup of water. Cook on medium flame for 5 to 10 minutes.

Squeeze the coconut juice out of the grated coconut. Add to the fish, bring to low flame, add tomatoes and salt to taste.

Throwing a few curry leaves will give a flavour and a dazzling appearance to the platter. Very good to eat with rice and Kerala Appam.

RELATED RECIPES Easy prawns roast Spinach and pepper soup Sweet potato methi cutlet Ennai kathirikkai Madurai chicken curry Ingredients: 2 - pomprets, medium sized 4 - green chillies 1 tsp - ginger 1 tsp - garlic 1/4 tsp - turmeric 1 - onion 2 - tomatoes 1 cup - coconut grated 2 tsp - oil (less)

Finely chop the brinjal vertically and keep aside. Extract the tamarind juice and keep aside.

Heat oil in a pan, add red chilli, coriander seeds, channa dal and fry till the dal turns golden brown color. Take this in a mixer.

Add grated coconut along with hing and fry it till the coconut turns golden brown color and add this to the mixer Grind all these ingredients in the mixer to a nice powder. Add chopped brinjals in a pan and add water along with salt and turmeric powder till the brinjal is cooked completely.

Once the brinjal is cooked, add tamarind juice and soaked channa dal and allow the mixture to boil till the raw smell of tamarind goes off and the channa dal is cooked. Add the smashed thurdhal and cooked channa dal and ground powder and stir well and when the rasavangi starts to boil, remove from flame.

Pour oil in the pan, add mustard seeds once the oil is hot. When the mustard seeds begins to sputter, add the urad dal and fry it till it becomes golden color.

Add curry leaves and and fry it and add it to the cooked rasavangi. Kathirikai (Brinjal) Rasavangi is ready to serve.

Recipe & image courtesy: www.subbuskitchen.

com RELATED RECIPES Brinjal Rasavangi Kaththirikkai Rasavangi Brinjal Rasavangi and Brinjal Gothsu Kaththirikkai Rasavangi Ingredients: 1/2 cup - tur dal 1/4 kg - brinjal 1 lemon size - tamarind Turmeric powder, a pinch Salt to taste 2 tbsp - channa dal Ingredients for grinding: 6 - red chilli 1/2 cup - grated coconut 2 tbsp - coriander seeds 1.5 tbsp - channa dal 1 tbsp - oil For seasoning: 1 tbsp - oil 1 tsp - mustard seeds 2 tsp - urad dal Curry leaves, a few (less)

Now add churned curd and cook well. Finally grind it into a smooth paste.

Chop one end of potato and scoop out the inside. Fry this potato katori slightly in oil and then fill the green paste into it and rub the remaining over it.

In a pan keep these stuffed potatoes and pour the spinach gravy over it. Add 2 tbsp desi ghee and put lid over pan and cook it over dum (slow flame) for around 7-8 min.

Serve hot with naan or poori, placing potatoes first and then pouring the gravy over it. For more spinach recipes, click here RELATED RECIPES Easy prawns roast Spinach and pepper soup Sweet potato methi cutlet Ennai kathirikkai Tomato soup with carrot and potato Ingredients: 500g - spinach leaves 1 bunch - coriander leaves 1 bunch - mint leaves 2-3 - green chillies 1 tsp - cumin seeds 1/2 tsp - mango powder 10-12 raisins/kishmis 2-3 - tomatoes 1 tsp - coriander powder Kasoori methi, a few/200g - methi leaves 1 cup - curd 1 tsp - garam masala 5-6 - potato (cylindrical in shape and big in size) 1/2 tsp - turmeric powder Salt 1-2 tsp - desi ghee Oil for frying If you have a query about this recipe or would like to contribute one of your own submit it here with recipe title (less)

Heat oil in a fry pan, Add garlic and fry till fragrant..

Add onion and ginger and fry till onions are light brown. Add masala powder paste and fry for 1 minute.

Add tomato and cook covered on a low flame till they are reduced to a pulp. Add coconut paste and cook stirring for 2-3 minutes.

Add enough water to form a creamy gravy. Add salt and simmer for 3 minutes.

Peel the eggs, cut into halves and add to the gravy. Simmer for 1 minute and remove from fire.

Heat oil for tempering. Add crushed cloves, cinnamon and curry leaves.

Add onions and fry till dark brown and pour over the curry. Serves : 4-6 RELATED RECIPES Vegetable Rasam Gobi Muttar Masala Easy prawns roast Sweet potato methi cutlet Ennai kathirikkai Ingredients: Hard boiled eggs - 8 Oil - 3 Tbsp Coconut - Chilli powder - 1 tsp Pepper powder (black) - tsp Dhania powder - 2 tsp Turmeric powder - tsp Oil - 2 Tbsp Garlic - 1 tsp, minced Finely chopped onions - 3/4 cup Ginger - 1 tsp, minced Tomato - cup, chopped Salt - to taste For Tempering Oil - 1 Tbsp Cloves - 2 Cinnamon - (2 cm) crushed Finely chopped onion - cup Curry leaves - few (less)