Potato and Eggplant Curry

Ingredients

  • Potatoes (diced)
  • Eggplant (skin peeled and diced)
  • Onions (finely chopped)
  • Green chillies (finely chopped)
  • Tomatoes (finely chopped)
  • Garlic pods (finely chopped)
  • Cumin seeds
  • Turmeric powder
  • Coriander powder
  • Asafoetida (Hing)
  • Garam masala
  • Coriander leaves (finely chopped)
  • Salt
  • Mustard oil (or any vegetable oil)
peeled and diced eggplant
peeled and diced eggplant
diced potatoes
diced potatoes
finely chopped onions and green chillies
finely chopped onions and green chillies
finely chopped tomatoes
finely chopped tomatoes
cumin seeds and finely chopped garlic
cumin seeds and finely chopped garlic
finely chopped coriander leaves
finely chopped coriander leaves

Procedure

  • In a pressure cooker, add some oil and let it warm up. To the warm oil, add cumin seeds and finely chopped garlic.
add cumin seeds and garlic
add cumin seeds and garlic
  • Once the garlic turns golden brown, add finely chopped onions and green chillies. Mix well until the onions turn golden brown.
garlic turns golden brown
garlic turns golden brown
add onions and green chillies
add onions and green chillies
  • Add finely chopped tomatoes and mix.
onions turn golden brown
onions turn golden brown
add tomatoes and mix
add tomatoes and mix
  • Add turmeric powder, salt, coriander powder and hing and mix well.
add turmeric powder
add turmeric powder
add salt
add salt
add coriander powder
add coriander powder
add hing
add hing
  • Once the tomatoes are cooked and oil starts to leave the sides, add the diced pieces of eggplant and mix well. Tip: Peel the skin of the eggplant and cut into small cubes. To prevent discoloration, wash thoroughly in water and soak the cubes in water until we add them to the cooker.
tomatoes are cooked
tomatoes are cooked
add diced eggplant
add diced eggplant
  • After mixing the diced eggplant into the cooker, add the diced potatoes and mix well.
mix eggplant well
mix eggplant well
add diced potatoes
add diced potatoes
mix potatoes well
mix potatoes well
  • Add water to the cooker until the level of water reaches the level of the vegetables.
add water
add water
  • Pressure cook for 3-4 whistles (this may vary for you so please ensure that the vegetables are properly cooked).
  • Allow the pressure to settle and open the cooker. The vegetables should be properly cooked the eggplant should be very soft.
cooked vegetables
cooked vegetables
  • Use a ladle to mix well and the eggplant should be mashed easily when we mix (Please ensure not to completely mash the potatoes).
mix vegetables well
mix vegetables well
  • Add garam masala to the curry and mix well. Check the salt content and add if necessary.
add garam masala
add garam masala
  • Garnish with coriander leaves.
add coriander leaves
add coriander leaves
  • Voila! The potato and eggplant curry is ready. It can be eaten with rotis or steamed rice. Bon appetit!
Potato and eggplant curry is ready!
Potato and eggplant curry is ready!

Vermicelli Upma

 Ingredients

  • Vermicelli (I use Bambino or MTR)
  • Mustard seeds
  • Urad dal
  • Channa dal
  • Turmeric powder
  • Coriander leaves
  • Ghee (Can also use any vegetable oil)
Mustard seeds and urad dal
Mustard seeds and urad dal

 

Vermicelli and channa dal (soaked in water)
Vermicelli and channa dal (soaked in water)

 Procedure

  • Soak the channa dal in some water. This will ensure that the dal is not hard to chew.
  • In a frying pan, add some ghee and roast the vermicelli until it turns golden brown. Please note that the vermicelli can roast really fast, so please be careful not to burn it.
Roast vermicelli in ghee
Roast vermicelli in ghee

 

Roasted vermicelli in golden brown color
Roasted vermicelli in golden brown color
  • Remove the fried vermicelli from the pan and add some more ghee. When the ghee is warm, add some mustard seeds, urad dal and channa dal. The mustard seeds will splutter and the dals will turn golden brown.
Fry mustard seeds, urad dal and channa dal in ghee
Fry mustard seeds, urad dal and channa dal in ghee
  • Add some turmeric to the above mixture.
Add turmeric and stir
Add turmeric and stir
  • Add water to the pan. I use a 1:3 ratio for vermicelli and water. So for 1 cup of vermicelli, I will add 3 cups (use same measuring cup) of water. Also add salt to the water. Allow the water to boil. You can check the salt by tasting the water before adding further ingredients.
Add water to the pan
Add water to the pan
Allow water to boil
Allow water to boil
  • To the boiling water, add the roasted vermicelli and stir.
Add vermicelli to boiling water
Add vermicelli to boiling water
  • Add some coriander leaves to the pan. And mix well.
Add coriander leaves and mix
Add coriander leaves and mix
  • The water will start evaporating from the pan and keep stirring till you get required consistency.
Water starts evaporating
Water starts evaporating
Water is visibly reduced
Water is visibly reduced
  • Voila! The vermicelli upma is ready. Bon appetit!
Vermicelli upma is ready!
Vermicelli upma is ready!

 

Tomato Chutney

Ingredients

  • Tomatoes
  • Garlic pods
  • Red chillies
  • Black mustard seeds
  • Mustard oil (or any vegetable oil)
  • Salt
tomatoes, garlic pods and red chillies
tomatoes, garlic pods and red chillies
black mustard seeds
black mustard seeds

Procedure

  1. Coarsely grind tomatoes, garlic pods and red chillies.

    tomatoes, garlic pods and red chillies in a grinder
    tomatoes, garlic pods and red chillies in a grinder

    coarsely ground mixture
    coarsely ground mixture
  2. In a frying pan add some mustard oil and let it warm up. To the warm oil, add mustard seeds.

    add mustard seeds
    add mustard seeds
  3. Once the mustard seeds start sputtering, add the ground mixture. Take care while adding because the mixture will splatter.

    add ground mixture
    add ground mixture
  4. Turn heat to medium and add salt and mix. Let the tomatoes cook.

    add salt
    add salt
  5. The water will start evaporating and the mixture will thicken over time.

    water starts evaporating
    water starts evaporating

    mixture will thicken over time
    mixture will thicken over time
  6. Once the mixture has reached the desired consistency, switch off the heat. Voila! The tomato chutney is ready to serve 🙂

    tomato chutney is ready
    tomato chutney is ready

Moong Dal Recipe

Hello there,

I have been complimented for my dal recipes many times and I was recently asked by a friend of mine to share the recipe. So here it is. I am an amateur cook and before moving to the United States, I had no prior cooking experience. The recipe is similar to my mother-in-law’s dal recipe and I hope you like it. I am open to your suggestions and look forward to your comments.

Please note that I am not good at measurements so I will post pictures to demonstrate how much quantity of each spice or masala goes in.

Ingredients :

  • Moong Dal
  • Onions (finely chopped)
  • Tomatoes (finely chopped)
  • Garlic pods (finely chopped)
  • Green chillies (finely chopped)
  • Cilantro or Coriander leaves (finely chopped)
  • Cumin seeds (Jeera)
  • Turmeric (Haldi) powder
  • Coriander (Dhaniya) powder
  • Asafoetida (Hing)
  • Amchur
  • Garam masala
  • Vegetable Oil (I use mustard oil)
Finely chopped garlic, onions and green chillies
Finely chopped garlic, onions and green chillies
Finely chopped tomatoes
Finely chopped tomatoes

Procedure:

1.  Boil 1 cup of moong dal in a pressure cooker with salt, turmeric powder and water. I use 1:5 dal to water ratio and pressure cook for 1 whistle. (Please note that the dal to water ratio and number of whistles can vary. Choose what is best for you).

Boiled Moong Dal
Boiled Moong Dal

2.  In a frying pan, add mustard oil (or any vegetable oil of your choice)  and let it warm. To the warm oil, add cumin seeds. Once the seeds start sputtering, add finely chopped garlic. I use mustard oil because the smell of fresh garlic in warm mustard oil is just heavenly!

Mustard Oil and Cumin Seeds
Mustard Oil and Cumin Seeds

3.  Once the garlic turns golden brown in color, add the finely chopped onions and green chillies.

Add garlic
Add garlic
Garlic is golden brown
Garlic is golden brown
Add onions and green chillies
Add onions and green chillies

4.  Once the onions turn golden brown, add the finely chopped tomatoes and mix.

Onions are golden brown
Onions are golden brown

5.  Start adding the spices and masala powders at this stage and mix. I also add some salt at this stage to let the mixture cook faster.

Add Coriander (Dhaniya) powder
Add Coriander (Dhaniya) powder
Add Asafoetida (Hing)
Add Asafoetida (Hing)
Add Garam masala
Add Garam masala
Add Amchur
Add Amchur
Mix ingredients well
Mix ingredients well

6.  Turn the heat to medium low and cover the frying pan and let the mixture cook well. When the tomatoes are cooked, you will notice oil leaving the sides of the pan.

The mixture is ready
The mixture is ready

7.  To this mixture, add the boiled dal and some water. The quantity of water will depend on your preferred consistency of the dal. When the dal starts boiling (bubbles appear), and add some chopped coriander leaves.

Add boiled dal
Add boiled dal
Add chopped coriander (cilantro) leaves
Add chopped coriander (cilantro) leaves

8.  Voila! Your dal is ready! Enjoy with steamed rice and a spoonful of ghee 🙂 Bon appetit!

 

Dal is ready!
Dal is ready!