Brinjal/eggplant pan fry

I used the bigger size globe eggplant/brinjal when cubed 1 fruit yields around 5-6 cups. When eggplant cooks, it reduces in quantity by about half. 

      Add or reduce the quantity of spices according to the quantity of brinjals you have. Eggplant/brinjal . If using Indian brinjal use 5-6 medium size brinjals. 

Ingredients:

Brinjal/eggplant – 4-5 cups when diced 

Turmeric Powder  – 1 tsp

Chilli powder - 1 tbs (adjust according to your 

                            Preference of spiciness)

Mango powder/

Lemon juice.          2 tbs 

Cilantro.                  10 sprigs (chopped)

Dried fenuugreek - 1 tbs or curry powder

Method:

Take brinjal and slice them lengthwise and cube.  Add all the dry ingredients add mango powder if you have or add lemon juice, add oil and combine everything together. 

       Cook it for 5 to 8 mins in low/medium till it turns light golden, and the masala gets reduced into half the content. 

Now add chopped cilantro and gingelly oil and mix well. Cook it on a low flame covered  for 8 to 10 mins or till golden and dry. Serve with rice.

Vellari kai Chutney(Cucumber dip)

Vellarikai chutney

           Our  friend invited us for dinner during the weekend.I had a good harvest of cucumbers this year from my garden. So i took a few for her. She already prepared iddly, sambar, chutney and she was in process of making dosa for us. She was glad when she saw the cucumbers i brought, she gave me the dosa batter and asked me to continue making the dosas and she started peeling the cucumber to make cucumber chutney, she made it very quickly. It tasted really yummy.
       This is a simple recipe which i tried and it came out well. It is so versatile, it can be used as a dip for chips, vada or as a spread for crackers and bread.

a. wash the cucumber and peel it.
b. then slice it length wise and remove all the seeds.
c. dry it in a towel and cut it into small cubes.

Ingredients:
1cup       cubed cucumber                    
1tsp       coconut                                  
3-4         red chilli                             
1tsp        urud dal/garbanzo beans       
1/4 tsp    tamarind pulp/lemon juice  
few         curry leaves                  

 add or reduce red chilli according to preference.

Method:
1. Heat oil in a pan,add urud dal when it turns into a golden shade, add red chillies and stir it till it becomes crispy. 
2. Now add the curry leaves, coconut and the cucumber pieces. Fry for a few more minutes.
3. Add the tamarind pulp/lemon juice.

4. Add salt to taste.
5. Grind it in a blender/mixer.
6. Transfer it into a bowl.

Tips for taste:
1. If using canned garbanzo beans dry it before using.
2. To make it as a dip or a spread add cream cheese to it. 

Thanks for taking the time to visit my blog. If you try this recipe, please comment on it. I like to hear how it came out.
                                                 ENJOY:)