Brinjal Fry

Ingredients:

Long chinese brinjals - 250 gr
Oil - 2 tbs
Salt - as per taste
Dried red chilli powder - 1 tsp or as per taste

Procedure:

1. Cut brinjals in small cubes and rinse then in water.
2. Add oil to a non-stick pan and once hot add brinjal. Fry then on a medium heat for 8 to 10 min.
3. Now add salt and red chilli powder and mix well.
4. Continue to fry for another 4 min and turn off the stove. Serve hot with rice!

Bharwan Mirchi

Ingredients:

Light green chillies ( long peppers) - 2 ( cut in half)
Gram flour or besan - 4 tbsp
Ajwain or caraway seeds - 1 tsp
Salt - as per taste
Oil - 2 tbsp

Procedure:

1. In a non-stick pan add oil and once hot fry green chillies till they become tender and have nice colour all around.
2. Mix gram flour, caraway seeds ( ajwain) and salt in a small bowl.
3. Take the chillies from the heat and stuff them with the spice mix prepared in step 2.
4. Now reheat the same pan and fry the chillies for couple of minutes and turn off the stove.
5. This can be enjoyed with ketchup or hot rice.

Red Amaranth Fry ( erra thotakoora vepudu)

Ingredients:

Red amaranth leaves with tender stems - 200 gr
Oil - 2 tbsp
Gram flour or besan - 4 tbsp
Salt - as per taste
Green chillies - 1 ( chopped finely)
Garlic - 1 pod ( crushed and chopped finely)

Procedure:

1. Soak amaranth leaves in warm salted water for 10 min. Then chop them finely along with stems.
2. In a non-stick pan add oil once hot add garlic and fry till garlic turns golden in colour.
3. Now add chopped green chills and fry for couple of seconds and then add chopped amaranth leaves and on a medium heat fry for 8 to 10 min stirring in regular intervals so that leaves won't burn.
4. Now add gram flour and mix well and adjust seasoning with salt.
5. Turn off the stove and enjoy the fry with hot rice!

Aloo Parval Sabji

Ingredients:

Potatos - 2 (cut length wise 1 inch thick strips)
Parval - 250 gr ( cut length wise)
Red capsicum - 1 no. ( cut length wise)
Ginger garlic paste - 1 tbsp
Salt - as per taste
Turmeric powder - 1/2 tsp
Garam masala - 1 tsp
Dried red chilli powder - 1tsp ( or as per taste)
Dry mango powder - 1/2 tsp
Oil - 2 tbsp
Water - 1 cup
Cumin seeds - 1 tsp
Coriander - for garnishing

Procedure:

1. Heat the oil in a non-stick pan. And once it hot add cumin seeds and let them splutter. Now add ginger garlic paste and fry for couple of seconds to eliminate raw flavour.
2. Add potatoes and cover the pan and cook for about 6 to 7 min.
3. Add parval and red capsicum and cook for about 7 min. Stir in-between.
4. Now add salt and turmeric powder and continue to cook for another 5 min with lid on.
5. Add garam masala powder, dry mango powder and red chilli  powder and stir well. On a medium heat cook the curry for another 5 min.
6. Add water and gently stir the curry then turn off the stove.
7. Garnish with coriander leaves and serve hot with poori or roti.