My Indian Recipes

Difficulty Rating 3 (Special ingredients needed) Baby Eggplant (Brinjal), cut long and thin soaked in water – 4 med. Sambhar powder – 1 ½ tsp   Tamarind, soaked in ½ cup water – about 2 Tbsp.   Salt – to taste Seasoning:   Mustard seeds – ½ tsp   Urad dal – ½ tsp.   Cumin seeds (Jeera) – ½ tsp.   Chana Dal – ½ tsp.   Curry leaves – a few   Onion, diced – 1 big Oil 1. Heat oil and add seasoning in the order listed above. 2.   Add onions and cook until they turn transparent.  Add the eggplant, mix and cook for just a minute. 3.  Add the sambhar powder and mix.  Remove the tamarind from the water and add the water it was soaked in to the curry.  Add additional water (about 1 or 2 cups) and salt. 4.  Cover and cook until the eggplant it cooked, the gravy thickens and some oil comes to the top.

Difficulty 4- Special Ingredient needed, Grinding Required, Time Needed Here's an excellent eggplant curry I made recently.

Difficulty Rating 3 (Special ingredient needed, time needed) Channa dahl – ½ cup Chili powder – ¼ tsp. Onion, diced – 1 small Coriander leaves –      1 sprig (optional) Coriander powder- 1 tsp. Garlic, crushed – 3 cloves Cumin (Jeera) seeds – ¼ tsp. Curry leaves – 1 sprig (optional) Garam masala powder – 1 pinch Asafetida (hing) powder –      1 pinch (optional) Mustard seeds (avalu) – ¼ tsp. Oil – as needed Red chilli – 2 (adjust to taste) Salt – to taste Tindora – 1 lb. Tomato – 2 small Turmeric – pinch 1. Boil Chana dal covered with about 1 ½ cups water until it is mostly cooked but still whole and not mushy. 2. Heat the oil. Add red chillies, mustard seeds, cumin seeds and curry leaves until they pop. 3. Add garlic until slightly golden. 4. Add onion until transparent. 5. Add hing and turmeric and fry for a few seconds. 6. Add tomato, red chili ...