Grated mango is added to the fry as a finishing step along with spice powders. Serve eggplant fenugreek leaves fry over plain steamed rice or with dal rice or with roti.

Makes: around 2 Servings of Fry. Ingredients: Baby Eggplants 4 1 Cup Packed Grated Raw Mango 4 Tbsps Green Chiles 1 ? 2 (optional) Powder a big Pinch Red Chili Powder 1/2 tsp Salt to taste Talimpu: 1/4 tsp 1/4 tsp 1/4 tsp Oil 2 tsps Method of preparation: Wash, separate the fenugreek leaves and roughly chop them.

Remove stems, wash and slice the eggplants into thirds. Remove stems, wash and slice the green chiles.

Heat oil in a pan, add all talimpu ingredients in order. When mustard seeds start spluttering, add sliced baby eggplants, green chiles (if using) and salt.

Fry for couple of seconds and cook covered on low flame for around 5 minutes or until eggplants turn soft. Uncover, add chopped fenugreek leaves in the middle of the pan and fry for a minute or two.

Once fenugreek leaves wilt and start to crisp up, remove from heat. Add turmeric powder, red chili powder, grated raw mango and mix thoroughly.

Serve eggplant fenugreek leaves fry over plain steamed rice or with dal rice or with roti. Notes: Make sure eggplant is cooked right.

Suggestions: If eggplant is not cooked well, cook covered with a splash of water till done. If raw mango is not sour enough, add a splash of lime after removing from heat.

Variations: Check other recipes with Other Names: Fry (less)

is diced and cooked in oil along with onion and potato. Finally the eggplant potato curry is seasoned with powdered spices.

Serve eggplant potato curry with steamed rice and dollop of ghee or with roti. Makes: around 4 Servings of Potato Curry.

Ingredients: Chinese 1 Large Potato 1 Large Onion 1 Large Green Chiles 2 – 3 4 Tbsps Dalia Powder 1 Tbsp Garlic 2 Cloves Red Chili Powder 1/4 tsp Powder 1/8 tsp Salt to Taste Talimpu: 1/4 tsp 1/4 tsp 1/4 tsp Broken Dried Red Chiles 3 – 4 a Big Pinch 5 Oil 2 tsps Method of preparation: Peel and crush the garlic cloves. Peel and finely chop the onion.

Wash, remove stems and dice the eggplants. Remove stems, wash and slice the green chiles.

Peel, wash and dice the potato. Heat oil in a pan, add all talimpu ingredients in order.

When mustard seeds start spluttering, add garlic. Fry briefly, stir in chopped onion.

Fry till onion turns brown around the edges. Add the chopped potato and cook covered on low flame for around 5 minutes or until potato is soft.

Uncover, stir in sliced green chiles, diced eggplants, peas and salt. Cook covered again for around 5 minutes till the eggplants are soft but not mushy.

Uncover, stir in red chili powder, turmeric powder, dalia powder and salt (if required). Mix well and remove from heat.

Serve eggplant potato curry with steamed rice and dollop of ghee or with roti. Notes: For dalia powder, grind dalia / roasted gram into fine powder using a spice grinder.

Suggestions: If eggplant or potato is not cooked well, put the curry back on heat and cook covered on low flame with a splash of water till done. Variations: Adjust spice with green chiles.

Add roasted cashew bits for crunch. Other Names: Potato Curry, Vankaya Banga Dumpa Kura (less)

Place the eggplant directly on the stove flame and roast until the eggplant black and soft. Remove eggplant to a plate and let it cool completely.

Meanwhile, heat two teaspoons of oil in a pan. Add the coriander seeds, urad dal and fenugreek seeds and fry until golden brown color.

Then add the red chillies and fry for a minute. Switch off the flame and allow it to cool.

Gently peel the eggplant with your hands and discard the stem. Grind the roasted spices and tamarind into a fine mixture.

Then add the eggplant and salt to it and pulse a couple of times. Transfer to a bowl and set aside.

Heat oil in pan for seasoning. Add the mustard seeds, urad dal and chana dal and let them splutter.

When the seeds stop popping, add the curry leaves and hing. Stir for a few seconds and turn off the flame.

Add this tadka to the chutney and mix well. Serve with dosa, roti or rice.

Recipe and image courtesy: Indian cuisine RELATED RECIPES Aam ki chutney Ginger chutney Stuffed cheesy eggplants Tomato chutney Fish in roasted moong dal gravy Ingredients: 1 - large eggplant 1 tbsp - coriander seeds 1 tbsp - urad dal A pinch of fenugreek seeds 8 - dried red chillies Tamarind, a small lemon sized ball 2 tsp - oil Salt to taste For seasoning: 1/4 tsp - mustard seeds 1/4 tsp - urad dal 1/4 tsp - chana dal 1 small sprig - curry leaves A pinch of asafoetida 1 tsp - oil (less)

Rinse off the salt and place the slices on kitchen paper to dry. Heat oil in a frying pan and shallow fry the slices until tender and golden brown on both sides.

Drain on absorbent paper. Beat the egg yolks in a mixing bowl.

Add the milk. In a separate bowl, beat the cottage cheese.

Season the breadcrumbs with salt and pepper. Spread each slice of eggplant on top to form a sandwich.

Dip the sandwich in the egg, and the milk mixture, and then dredge it with breadcrumbs. Deep fry the sandwiches in hot oil for 3 mins.

until golden brown. Drain on kitchen paper.

Garnish with chopped parsley and serve hot with kapsa rice. RELATED RECIPES Stuffed tomato dolmas Cheesy, crunchy vegetable pie Stuffed vegetable idli Stuffed vegetable idli Stuffed eggplant Ingredients: 2 large eggplants 300 gms.

cottage cheese Yolks of 2 eggs 1/4 cup fresh parsley, finely chopped 125 gms. mozzarella cheese, grated 2 tbsp.

milk 1/4 cup breadcrumbs Salt and black pepper to taste 1 tbsp. chopped parsley (less)

Rinse off the salt and place the slices on kitchen paper to dry. Heat oil in a frying pan and shallow fry the slices until tender and golden brown on both sides.

Drain on absorbent paper. Beat the egg yolks in a mixing bowl.

Add the milk. In a separate bowl, beat the cottage cheese.

Season the breadcrumbs with salt and pepper. Spread each slice of eggplant on top to form a sandwich.

Dip the sandwich in the egg, and the milk mixture, and then dredge it with breadcrumbs. Deep fry the sandwiches in hot oil for 3 mins.

until golden brown. Drain on kitchen paper.

Garnish with chopped parsley and serve hot with kapsa rice. RELATED RECIPES Stuffed tomato dolmas Cheesy, crunchy vegetable pie Stuffed vegetable idli Stuffed vegetable idli Stuffed eggplant Ingredients: 2 large eggplants 300 gms.

cottage cheese Yolks of 2 eggs 1/4 cup fresh parsley, finely chopped 125 gms. mozzarella cheese, grated 2 tbsp.

milk 1/4 cup breadcrumbs Salt and black pepper to taste 1 tbsp. chopped parsley (less)

Cook it until a thick mixture is formed. Add a little ghee.

When it thickens add drinking chocolate and mix well. Remove it from the flame.

Spread in a greased dish and cut into small pieces. The burfi is ready to serve.

Recipe and image courtesy: Indian cuisine RELATED RECIPES Eggplant white chocolate slice with apricot and wasabi compote Sheer branj Raspberry white chocolate mousse Chocolate chip cookies Microwave milk peda Ingredients: 1 cup of milk 1 cup of fresh curd 1 cup of sugar 1 tbsp ghee 1 tsp drinking chocolate (less)

Cook it until a thick mixture is formed. Add a little ghee.

When it thickens add drinking chocolate and mix well. Remove it from the flame.

Spread in a greased dish and cut into small pieces. The burfi is ready to serve.

Recipe and image courtesy: Indian cuisine RELATED RECIPES Easy kulfi Eggplant white chocolate slice with apricot and wasabi compote Sheer branj Raspberry white chocolate mousse Chocolate chip cookies Ingredients: 1 cup of milk 1 cup of fresh curd 1 cup of sugar 1 tbsp ghee 1 tsp drinking chocolate (less)

Stir in meatballs and cover with waxed paper. Microwave on high for 4-6 minutes until mixture is hot, stirring once halfway through cooking time.

In a small bowl, mix cornstarch, sugar, and soy sauce. Stir well with wire whisk to combine.

Add to casserole and stir well. Cover again and cook on high for 4-6 minutes or until sauce is clear and thickened.

Stir in pineapple, then cook, covered, again on high for 1-2 minutes until hot and bubbly. 6 servings RELATED RECIPES Tandoori tofu sandwich Pistachio meringue and berry stack Onion marmalade with pumpkin and cherry Bavarian Sweet potato cucumber cheesecake served with black pepper ice cream Eggplant white chocolate slice with apricot and wasabi compote Ingredients: 1 lb.

frozen fully cooked meatballs, thawed OR one batch easy meat balls, cooked 16-oz. can chunk pineapple, drained, reserving 1/2 cup liquid 1/2 cup water 2 Tbsp.

apple cider vinegar 1 green bell pepper, chopped 1 onion, chopped 2 Tbsp. cornstarch 2 Tbsp.

sugar 2 Tbsp. soy sauce (less)

The powder can be stored fresh for couple of months. Makes: around a Cup of Raw Garlic Powder.

Ingredients: Garlic 5 Cloves Red Chili Powder 1/2 Cup Salt 1/4 Cup or less Talimpu: 1/4 tsp 1/4 tsp 1/4 tsp Oil 2 tsps Method of preparation: Peel and roughly chop the garlic cloves. Grind coarsely garlic cloves with help of a spice grinder.

Stir in red chili powder and salt and grind again for around half a minute for the oils in garlic to infuse in red chili powder. Heat oil in a pan, add all talimpu ingredients in order.

When mustard seeds start spluttering, remove the pan from heat and add to the above garlic powder bowl. Stir well and store the raw garlic powder in a dry jar and it keeps fresh for a month or two.

Use raw garlic powder as a finished step to most of the fries (potato fry, eggplant fry, tindora fry, bhendi fry etc…) Notes: Make sure not to burn the spices. Suggestions: Adjust red chili powder and salt according to taste.

Variations: Add a 2 inch piece of raw tamarind while grinding the garlic. Other Names: Raw Garlic Powder (less)

Heat oil in the pan and add onions, green chilies, ginger and garlic paste. Fry onions till it turns yellowish brown.

Add tomatoes and fry it properly. Slit the boiled eggs and put them in the pan.

Add red chilly powder, turmeric powder, coriander, cumin seeds powder and salt on the eggs. Stir it, cover the pan and let it cook for 15 minutes.

Serve hot garnished with coriander leaves. RELATED RECIPES Prawns curry Stir fried veggies in curly noodles Spicy red chilli prawn masala Simple beet greens dal Roasted Eggplant Chutney Ingredients: 4 - onion 5 - cloves garlic 1 piece - ginger (small piece) 5 - green chilies (chopped) 1 tbsp - coriander powder 1/2 tbsp - red chili powder 1/2 tbsp - turmeric powder 3 - tomato (medium size) 3 tbsp - vegetable oil 1 tbsp - cumin powder 6 - egg coriander leaves for garnishing Salt to taste (less)