Thakali (Tomato) Kozhambu

INGREDIENTS :

 

Tomatoes – 3 med-sized (Roughly chopped)

Turmeric powder – 1 teaspoon

Red Chilly – 1-2 according to taste

Mustard seeds – for seasoning

Oil – 2 tsp
Curry leaves -  1 strand

Salt to taste

Curd – 1 cup

To Grind

Grated coconut – 3-4 tbsp

Jeera – 2 tsp

Green chilly – 1

Coriander leaves for garnishing

Method : 

Wash and chop tomatoes.

Heat the pan and add oil. For seasoning add mustard seeds, red chilly and curry leaves. Add tomatoes and turmeric powder and fry well till tomato mashes up. Add the ground paste and mix well. Add salt to taste and toward the end add curd and mix the contents well and give it a boil. Garnish with coriander leaves and serve with hot white rice !

This goes well with dosa's as well.

Radish Greens Subzi

INGREDIENTS :

Radish Greens – of 3 White Radish’s finely chopped

Onions – 2 med sized finely chopped

Tomatoes – 3 med sized finely chopped

Ginger Garlic Paste – 2 tsp (Pounded)

Turmeric powder – 1 teaspoon

Moong dhal – 1 cup

Turmeric Powder – 1 tsp

Garam Masala Powder – 2 tsp

Potatoes – 2 peeled, cubed and boiled

Oil – 4 tsp

Salt to taste

METHOD : 

Wash and finely chop greens and pressure cook it along with moong dhal and keep aside.

Heat the pan, add oil. Add finely chopped onions and fry till it becomes transparent. Add pounded ginger garlic to it and fry for a while. Add the tomatoes and sprinkle little water and cook for a while till it all mashes. Now add the cooked greens and dhal, potatoes and adjust water for consistency. Add garam masala and salt to taste. Mix all the contents well and let it cook for while.

Serve it hot with Phulkas, Roti’s or even parathas J

Bhaingan Bharta

INGREDIENTS :

Big Brinjal - 1

Onions – 2 med sized finely chopped

Tomatoes – 3 med sized finely chopped

Green chilles – 2 (slit)

Ginger – ½ inch piece

Garlic  – 4 cloves

Turmeric powder – 1 teaspoon

Jeera – 2 tsp

Oil – 4 tsp

Salt to taste

Coriander leaves finely chopped for garnishing

Method : 

Wash and dry brinjal. Grease the brinjal with gingely oil completely and put in on stove on medium flame. Turn sides so that its completely burnt on all sides uniformly. Check if its cooked by using a fork. Grind it to paste and keep aside.

Heat the pan (Small pressure cooker) add oil, add jeera and let it splutter. Add finely chopped onions, slit green chillies and turmeric powder, sauté for a while. Add ginger garlic (Pounded and not the paste) to it. Fry well and now add tomatoes and mix all well. Close it with the lid for a while. Open the pan and now tomatoes and onions would be cooked well. Add the brinjal paste to it and half a glass of water and salt to taste and mix well. Close the pan for a while and when steam comes put the weight and give it a whistle. Open the cooker once it cools and transfer to your serving bowl and add coriander leaves and serve hot with phulka’s or Jeera pulav J