Alu Baingana Tarakari

Alu baigana tarkari

Ingredients.........

1 teaspoon cumin seeds

1 teaspoon ginger grated

1 teaspoon GG paste

2 Chopped Onion

2 Tomato puree

1 Chopped tomatoes

1 sliced tomatoes

6 whole Baingan

2 Potatoes peeled and sliced in big size

1 tsp Red chilli powder

½ tsp Turmeric Powder

1 tsp teaspoon coriander powder

1 tsp curry masala

2 tbsp hunged curd

Fresh coriander leaves

4 tblsp Mustard oil

Salt to taste

Preparations.....

Half boil the sliced potato remove in a kitchen towel.

Trim the baingan tips, keep tail cut each eggplant into 4 wedges lengthwise.

Heat oil in a kadhai fry baingan and then sliced potatoes remove in a plate

Use same oil add cumin seeds and allow them to splutter.

Add grated ginger fry a bit add onion , saute it properly add GG paste fry until smells, add curd, chopped tomatoes, tomato puree and all spices along with salt and a cup of water. Stir well cover and cook.

When the masala starts to leave oil and the sides of pan add fried veggies.

Cook with masala for atleast 5 more minutes, cover the lid to soften them and absorb the flavour from the masala.

Alu baingana tarakari is ready to serve. You can serve this with rice, chapati, paratha or with any type of chila.

Soya kebbab

Ingredients.... 3 Plantains 1 cup Soya chunks 2 tbsp Besan 1 tsp GG paste 1 tsp Red chilli powder 1 tsp kashmiri chilli powder 1 tsp aam chur powder ¼ tsp Turmeric powder 1 tsp Garam masala powder Salt to taste Oil Few wooden Skewers Preparation.... Wash and soak soya nuggets in warm water. When it double in size, Squeeze and gently press the soya chunks between your palm to drain the excess water from it. Do this process 2 to 3 times for removing impurities if any. Put them in the grinder jar,add half of the soya nuggets at a time. Grind till small granules without using water. Wash plantains with skin trim the tip and stem. Boil plantains with excess water and remove the skin, cut and grind into roughly without water. Add both nuggets granules and plantain on mixing bowl add all above spices and mix make a nice thick dough. Keep this in refrigerator for 10 minutes. Soak the skewers before making seekh kebbabs. Through this your skewers are not burn in any way. Now remove the

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Munika Saaga Kanji

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