Aachari Baigan

Image by Tarla Dalal

  

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Ingredients

To Be Mixed Into A Marinade1 tbsp ginger-garlic (adrak-lehsun) paste
1 tsp chilli powder
1/2 tsp turmeric powder (haldi)
salt to taste
1 tsp oil

Other Ingredients2 cups brinjals (baingan / eggplant) , cut into 1" cubes
oil for deep frying
1 tsp fennel seeds (saunf)
1 tsp mustard seeds ( rai / sarson)
1 tsp fenugreek (methi) seeds
1 tsp nigella seeds (kalonji)
1/2 tsp cumin seeds (jeera)
1/2 tsp asafoetida (hing)
2 tbsp oil
1/2 cup sliced onions
1 tsp ginger-garlic (adrak-lehsun) paste
1 tsp chopped green chillies
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/2 tsp punjabi garam masala
1/2 tsp dried mango powder (amchur)
salt to taste
3/4 cup whisked curds (dahi)
1/2 cup fresh cream

For The Garnish2 tbsp finely chopped coriander (dhania)

Method

1. Combine the brinjals with the prepared marinade in a deep bowl and toss gently. Keep aside for 5 minutes.
2. Heat the oil in a kadhai and deep-fry the marinade brinjals in it till they are golden brown in colour from all the sides.
3. Drain on an absorbent paper and keep aside.
4. Combine the fennel seeds, mustard seeds, fenugreek seeds, onion seeds, cumin seeds and asafoetida in a small bowl and coarse blend them.
5. Heat the oil in a deep pan and add the above mixture.
6. When the seeds crackle, add the onions, ginger-garlic paste and green chillies and sauté on a medium flame for 2 minutes.
7. Add the turmeric powder, chilli powder, punjabi garam masala, dry mango powder and salt and sauté on a medium flame for 2 minutes.
8. Add the curds, fried brinjals and fresh cream, mix gently and cook on a slow flame for 2 to 3 minutes, while stirring continuously.
9. Serve hot garnished with coriander

Gujarati Dal

Link : http://www.vegrecipesofindia.com/gujarati-surati-dal/

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

main ingredients

• ¾ cup tuvar dal/pigeon pea lentils
• 2 medium size tomatoes, chopped
• 1 green chili/hari mirch, chopped
• ¼ tsp turmeric powder/haldi
• ¼ or ½ tsp red chili powder/lal mirch powder
• 2 tbsp unroasted raw peanuts
• 1 sprig curry leaves/kadi patta
• ½ inch ginger/adrak, finely chopped
• 1 or 1.5 tbsp jaggery or sugar (gur or chini)
• ½ or 1 tbsp lemon juice
• salt as required

for tempering:

• ½ tsp mustard seeds (rai or sarson)
• a pinch of asafoetida (hing)
• 2 tbsp oil or ghee
• 1-2 dry red chilies

INSTRUCTIONS

1. pick and rinse the tuvar dal. pressure cook the dal with the tomatoes in 2.5 or 3 cups of water till the dal is completely cooked.
2. with a whisk or with a wooden spoon, mash the lentils to a smooth mixture.
3. add the peanuts, green chilies, curry leaves, turmeric powder, red chili powder, ginger & jaggery and salt to the dal.
4. bring the whole dal to a boil and then simmer for 3-4 minutes.
5. if the consistency of the dal becomes thick, then add some water. switch off the flame.
6. heat oil or ghee in a pan. add the mustard seeds and when they pop, add the asafoetida.
7. lastly add the red chilies. fry for a few seconds but don't burn.
8. quickly pour this tempering along with the oil in the dal.
9. stir and continue to simmer the dal for a couple of minutes.
10. add lemon juice and stir. check the seasonings.
11. garnish surati dal with coriander leaves.
12. serve the hot surati dal with rotis or rice along with a side vegetable dish.

NOTES

1. as per your spice preferences, you can adjust the red chili powder, red chilies and green chilies in the surati dal.
2. the consistency of the surati dal is usually thin, but you can make a medium consistency one.