In a kadai fry grated onions till brown. Add ground masala, haldi, chilli pwd, salt and sugar.

Fry till oil shows up. Add boiled potatoes and peas.

Lastly add tomato puree. Cook till done.

Garnish with chopped corriander leaves. Serve hot with parathas.

RELATED RECIPES Peanut chutney stuffed baby brinjals Chole Palak Chickpea and Spinach Curry Paneer Kofta Curry Kadai Paneer Ingredients: 1/2 kg Baby Potatoes - par boiled 1 cup Peas (optional) - boiled 2 Tomatoes - pureed 2 Onions - grated 2 Green Chillies 8-10 flakes of Garlic Small piece of Ginger 1/2 tsp Haldi 2 tsp Red Chilli Pwd 1 tsp Sugar Salt to taste To be Roasted: 1/2 cup Dry Coconut (copra) 2 tsp Corriander seeds 1 tsp Jeera 1 tsp Khus-Khus 5-6 Cloves 4-5 Pepper corns 1" Cinnamon stick (less)

In a kadai fry grated onions till brown. Add ground masala, haldi, chilli pwd, salt and sugar.

Fry till oil shows up. Add boiled potatoes and peas.

Lastly add tomato puree. Cook till done.

Garnish with chopped corriander leaves. Serve hot with parathas.

RELATED RECIPES Papad curry vegetable Peanut chutney stuffed baby brinjals Chole Palak Chickpea and Spinach Curry Paneer Kofta Curry Ingredients: 1/2 kg Baby Potatoes - par boiled 1 cup Peas (optional) - boiled 2 Tomatoes - pureed 2 Onions - grated 2 Green Chillies 8-10 flakes of Garlic Small piece of Ginger 1/2 tsp Haldi 2 tsp Red Chilli Pwd 1 tsp Sugar Salt to taste To be Roasted: 1/2 cup Dry Coconut (copra) 2 tsp Corriander seeds 1 tsp Jeera 1 tsp Khus-Khus 5-6 Cloves 4-5 Pepper corns 1" Cinnamon stick (less)

In a bowl take the curd add salt, turmeric, chilli powder and beat well. To this add brinjals, tomatoes, onion, green chillies and mix.

Keep it marinated for an hour. Take a pan add oil.

When the oil is heated add the urid daal and mustard seeds. When seeds splutter add only the marinated vegetables.

Keeping the curd aside. Mix well and cover the pan.

(If you desire you can add half a spoon each of chilli powder and turmeric again to enhance colour- this is only an option). After ten minutes when the vegetables are cooked then add in the leftover curd.

Mix and cover the pan and continue cooking until the oil leaves the sides of the pan. Garnish with cilantro and serve hot.

RELATED RECIPES Garlic mango pickle Sweet mango pickle Dry mango pickle with lotus stem Chicken tortilla Pressure cooker dal Ingredients: Brinjals (small size ) - 5 Tomatoes - 2 (medium size) Curd (yoghurt) - 1 cup Onion - 1 ( finely chopped) Green chillies - 2 Chilli powder - 2 tsp Turmeric - 1 tsp Oil - 5 - 6 tsp Salt - acc to taste Urid daal + Mustard seeds - 1 tsp Cilantro for garnishing (less)

When the oil is hot, make omelettes with the beaten egg. Put off the flame.

Cut the omelettes into 1 inch squares. Heat the oil, and put tadka ingredients.

When the jeera begins to splutter, add whole garam masala. After a minute, add, ginger garlic paste, mustard paste, and all the powdered masalas and saute for 2 minutes.

Add the tomato and saute everything for 2 minutes. Now add the egg squares.

Put desi ghee and boiled water to the subzi. Bring it to boil.

Put off the flame. Add malaai and stir.

Garnish with some dhania patta. Serve warm with rice or garma garam pooris.

RELATED RECIPES Spanish Spinach Cheese Omelette Chole Palak Chickpea and Spinach Curry Paneer Kofta Curry Kadai Paneer Ingredients: Egg - 4 Oil Milk - 1/2 cup Dhania patta - a bunch (finely chopped) Green chilly - 3 (finely chopped) Tadka ingredients: Jeera - 1/2 tsp Dried Red chilly - 1 Mustard seeds - 1 tsp. Whole Garam masala: Cloves- 4 Bari ilaayachi - 1 Chhotee ilaayachi - 2 Daalchini (cinnamon ) - 1 inch thin strip Ginger Garlic paste - 1 tbsp Mustard paste - 2 tbsp Haldi powder- 1/2 tsp Jeera powder- 1 tsp Dhania powder- 1 tsp Red Chilly powder- 1tsp Garam masala powder - 1 tsp Tandoori masala powder - 1 tsp (optional) Tomato - 1 medium ( chopped or pureed) Desi ghee - 1 tsp Malai ( fresh cream) - 1 tbsp.

Salt - to taste Water ( boiling) - 2 cups (less)

Take oil in a heavy bottomed vessel and fry the onions, green chillies and ginger garlic paste on a low flame till golden. Add tomato puree and saute for a few minutes on a low flame.

Add coriander powder, red chillie powder, turmeric powder and salt to taste. Saute on a low flame till oil separates.

Add about 2-3 cups of water and give it a boil. Simmer till the gravy thickens a little.

Add the kept aside boiled eggs and cook for a few minutes. Garnish with finely chopped coriander leaves and serve with hot chapattis.

RELATED RECIPES Chole Palak Chickpea and Spinach Curry Spinach walnut souffle Paneer Kofta Curry Brinjal-bites/Grilled Eggplant Ingredients: 5 - eggs 4 to 5 tbsp - oil 3 - medium sized onions (finely chopped) 2 to 3 - green chillies (finely chopped) 1 tsp - ginger garlic paste 3 - medium sized tomatoes (made into a puree) 2 tsp - coriander powder 1 1/2 tsp - red chillie powder 1/4 tsp - turmeric powder 2 to 3 cups - water 1 tbsp - finely chopped coriander leaves salt to taste (less)

Soak them in water. Finely chop the onions, green chillies and tomatoes.

Take oil in a pressure pan, add finely chopped onions and cumin seeds. Fry the onions on a low flame till golden.

Add the tomatoes and cook for five-ten minutes or till the tomatoes are soft on a low flame. Add the dry masalas and salt to taste.

Cook till oil separates. Add the washed green peas and potatoes and saut for about 5 minutes.

Add water and pressure cook till 2 whistles on a high flame. Garnish with finely chopped coriander leaves.

Serve with plain rice or chapattis. RELATED RECIPES Andhra Aloo Goan Vindaloo Tandoori Aloo Green chilli and aloo curry Aloo Chaat Ingredients: 4 - medium sized potatoes 250 g - shelled peas 2 - big onions 2 - green chillies 2 to 3 - medium sized tomatoes 2 tsp - coriander powder 1 1/2 tsp - red chillie powder 1/2 tsp - turmeric powder 2 to 3 cups - water 2 tbsp - finely chopped coriander leaves salt to taste 5 tbsp - oil (less)

Mix well, add methi leaves, cover and cook When the methi leaves are done, add the roasted papad, cover and cook for 1 min. It is a semi gravy vegetable.

Enjoy with roti or paratha. RELATED RECIPES Papad curry vegetable Papad platter Papad paratha Papad Samosa Papad Cone Ingredients: 1 bunch - fenugreek 2 to 3 - roasted papad 1 - onion 1 cup - curd Salt as per taste 1 tsp - red chillipowder 2 tsp - coriander powder Oil for cooking (less)

Add this paste to the oil. When the paste turns brown, add the tomato puree.

Add salt and other spices When it starts boiling, add a cup of water and continue to boil. Add chopped paapad.

Enjoy with rice or roti. RELATED RECIPES Papad methi Papad platter Papad paratha Chole Palak Papad Samosa Ingredients: 4 to 5 roasted papad 1 onion 1 tomato 1/2 inch ginger 2 to 3 garlic pods Salt to taste 1 tsp coriander powder 1/2 tsp turmeric powder 1/2 tsp red chilli powder 1 cup coriander leaves Oil for cooking (less)

When the oil is hot, make omelettes with the beaten egg. Put off the flame.

Cut the omelettes into 1 inch squares. Heat the oil, and put tadka ingredients.

When the jeera begins to splutter, add whole garam masala. After a minute, add, ginger garlic paste, mustard paste, and all the powdered masalas and saute for 2 minutes.

Add the tomato and saute everything for 2 minutes. Now add the egg squares.

Put desi ghee and boiled water to the subzi. Bring it to boil.

Put off the flame. Add malaai and stir.

Garnish with some dhania patta. Serve warm with rice or garma garam pooris.

RELATED RECIPES Papad curry vegetable Spanish Spinach Cheese Omelette Chole Palak Chickpea and Spinach Curry Paneer Kofta Curry Ingredients: Egg - 4 Oil Milk - 1/2 cup Dhania patta - a bunch (finely chopped) Green chilly - 3 (finely chopped) Tadka ingredients: Jeera - 1/2 tsp Dried Red chilly - 1 Mustard seeds - 1 tsp. Whole Garam masala: Cloves- 4 Bari ilaayachi - 1 Chhotee ilaayachi - 2 Daalchini (cinnamon ) - 1 inch thin strip Ginger Garlic paste - 1 tbsp Mustard paste - 2 tbsp Haldi powder- 1/2 tsp Jeera powder- 1 tsp Dhania powder- 1 tsp Red Chilly powder- 1tsp Garam masala powder - 1 tsp Tandoori masala powder - 1 tsp (optional) Tomato - 1 medium ( chopped or pureed) Desi ghee - 1 tsp Malai ( fresh cream) - 1 tbsp.

Salt - to taste Water ( boiling) - 2 cups (less)