TOMATO CURRY - 1

Required:

Country Tomato-1
Tomato-2
Small onion–100 gms
Oil–2tsp
Mustard–2 pinches
Ginger–1 cm Size
Cumin seeds–1 pinch
Coconut milk–½ cup
Green Chilly-1
Chilly powder-1/2 tsp
Turmeric Powder–2 pinches
Salt to taste

Preparation:

Chop onion and green chilly. Heat a pan and put whole tomato and roll over with a spoon. After the skin starts peel, remove from flame and cool. Remove the skin and cut into small pieces. Heat oil in a kadai and splutter mustard and cumin. Sauté onion, ginger and green chilly.
Now add the tomatoes and mix well. Add salt and turmeric powder. Allow to cook for 1 minute. Now add chilly powder and coconut milk. Cook for 2 minutes and serve with white rice.

BITTER GUARD CRISPIES

Required:Bitter guard-3
Medium sized Lemon–2
Salt to taste
Oil–to fry

Preparation:Slice bitter guards into thin slices. Mix with salt and lemon Juice. Mix well and keep for 1 hour. After 1 hour dry in sunlight until it become crisp. It may take 2 to 3 days to dry. Take from sun and keep in shade for 20 minutes and store in air-tight container. Fry whenever needed and enjoy.

BRINJAL CHUTNEY

Required:
Brinjal -2
Green chilly -2
Tamarind – 1 small piece
Salt to taste

For seasoning:
Oil, mustard seeds and urid dal


Preparation:
Cut Brinjal into one inch pieces and steam cook for 3 minutes.

Grind with Salt, green chilly and tamarind.

Heat oil in a pan, splutter mustard seeds and add urid dal. When dal turns golden brown add to chutney and serve with idly, dosa, oothappam etc.

VEGETABLE CURRY

Required:
Carrot-1
Brinjal-1
Potato-1
Tomato-1
Chilly powder–¾ tsp
Lightly roasted coriander powder–½ tsp
Turmeric powder–¼ tsp
Tamarind–1 gooseberry size
Big onion–1
Coconut milk–1 cup
Oil–1 tbsp
Mustard seeds, salt–as per need
Garlic–½ bulb

Preparation:
Finely chop the onion. Dice tomato and brinjal into 1 inch pieces. Chop the carrot and potato. Keep pan in the flame, heat oil and splitter mustard, in low flame sauté onion and garlic for 1 minute. Add carrot and potato. Sauté for another 1 minute. Now add brinjal and tomato.

Mix until Brinjal turns little brownish. Now add tamarind extract and add, chilli powder , coriander powder and turmeric powder. Add water salt and allow to cook for 10 minutes. Finally add coconut milk and remove from flame. Serve with white rice.