Egg plant - Baby corn - Broccoli Curry.

Ingredients:

Egg plant / Aubergine (diced in big bites) - 2 cups
Baby corn  - 1 cup
Broccoli - 1 cup
Onion (finely chopped) - 1 cup
Diced tomatos - 1/2 can ( or freshly chopped 1 cup)
Ginger (chopped) - 1 tbsp
Garlic (chopped) - 3 tbsp
Green chillies - 2 or as per tolerance
Cumin powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1 tsp
Oil - 5 tbsp
Cumin seeds - 1 tbsp
Salt - as per taste
Coriander leaves - for garnishing
Almods - for garnishing

Procedure:

1. In a frying pan add 2 tbsp oil and fry baby corn and broccoli first for 5 min. Don't let them burn and keep stirring in between and keep them aside. Now fry egg plant for 3 to 4 min till they become just tender. Take them out in a separate bowl.
2. Roughly grind ginger, garlic and green chillies and keep aside.
3. In the frying pan add 3 tbsp oil and add cumin seeds, once they splutter add the spice paste prepared ( in step 2) and fry for couple of minutes.
4. Add finely chopped onions and fry till they become translucent (for about 5 min or so) and then add chopped tomatoes, salt, turmeric powder , cumin powder and coriander powder.
5. Fry the spice mix for till tomato become soft and oil oozes out in the sides of the pan. ( this may take about 10 min or so in slow to medium heat).
6. Now add fried vegetables ( prepared in step 1) and mix well. Mix it again and let the curry simmer for  about 5 to 8 min.
7. Turn the stove off and serve it hot with rice or roti. Don't forget to garnish with coriander leaves and almonds.

Vankaya Allam Parchimirchi ( Brinjal with Ginger-Chilli)

Ingredients:


Brinjal ( Indian Variety) - 250 gr
Ginger - 1 inch
Green chillies - 4 ( depends on spiciness)
Salt - as per taste
Turmeric powder - 1/2 tsp
Oil - 3 tbsp

Procedure:


1. In a non-stick pan take oil. Once it it hot enough add the brinjal pieces.
2. Add the salt and turmeric powder , cover with the lid and cook for 10 min mixing in-between.
3. Mean while grind the ginger and green chillies and keep it aside.
4. When the Brinjal is at the point of being done, add the mixture prepared above. Mix well.
5. Continue cooking for another 5 to 8 min.
6. Serve hot with rice and Ghee

Stuffed Brinjal ( Gutti vankaya koora)

Ingredients:

Baby Brinjals - 7 pcs
Oil - 2 and 1/2 tbsp

To grind (for stuffing):
Oil - 1 tbsp
Mustard seeds - 2 tbsp
Chana dal - 3 tbsp
Urad dal - 3 tbsp
Asafoetida - 1 tsp
Coriander seeds - 2 tbsp
Dried red chillies - 5 ( or as per taste)
Salt - as per taste
Dried shredded coconut - 1 tbsp

Procedure:

(Prepare the stuffing)
1. Take oil in a pan, add mustard seeds. Once they start to splutter add urad and chana dal along with coriander seeds and dried red chillies.
2. Fry till dals become crunchy. Add the asafoetida and shredded coconut. And fry for about 2 to 3 min. Turn off the stove, add salt.
3. Once the mixture is cool enough grind it to powder and keep aside.
4. In another pan take the oil and add the baby brinjals. The brinjals must be cut in a way that each will have a 4 pcs, but not cut completely till the end. They must hold.
5. Fry till they become soft by covering it with lid.
6. Add the masala that we have prepared in step 4.  And continue to fry for about 5 to 8 min. Switch off the stove and serve hot with rice.