Aaloo Gobhi Bhurji

Aaloo Gobhi Bhurji

Ingredients: 

1    Medium size head of cauliflower

1 medium potato

1    Medium size onion – fine chopped

2    Cloves of garlic- minced (2 teaspoons

       minced)

1    Tablespoon fresh grated ginger

1    Medium green chili – fine chopped

2    Teaspoons coriander powder

½   Teaspoon red chili powder

½   Teaspoon turmeric powder

1    Teaspoon mango powder (amchoor)

1    Teaspoon cumin seeds

1    Pinch of asafetida (Hing)

3    Tablespoons vegetable oil

1    Teaspoon salt or to your taste

2    Tablespoons chopped coriander 

      leaves

Directions:

1.  Cut the cauliflower in small florets and potato into small cubes.

2. On medium high heat add 2 tablespoons oil in a  pan, add cumin seeds and asafetida, and fry them for 2 to 3

    minutes, or till cumin seed become brown.

In a pan add cumin seeds, asafetida & oil and fry

3.  Add chopped onions and minced garlic, sauté them for 5 to 6 minutes or until onions

     become light brown.

4.  Add coriander powder, red chili powder and turmeric powder and mix and fry for

     few seconds. 

5.  Add grated cauliflower and potatoes, sprinkle salt and mix with masala, cover the

     pan and let it cook for 15 to 20 minutes or until cauliflower and potato become

     tender.

6. While cooking with the spatula periodically stir'

7.  Add grated ginger and chopped green chilies, mix and cook. If there is water in the

      bottom then turn the heat high so that all the water evaporates quickly. Once the

      water dries up turn the heat down to medium. 

8.  Sprinkle mango powder and 1 tablespoon oil, with the spatula mix everything

     together and cook for 5 to 6 minutes, keep turning the cauliflower upside down,

     once masala becomes brown turn the stove off.

9. When ready to serve transfer bhurji in to a serving dish'

Cauliflower bhurji is ready

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Achari Aaloo Baigan

Achari Aaloo Baigan

Ingredients :- 

2 tbs vegetable oil

1/2 tsp each OF cumin seeds, kalongi, fenugreek seeds (methi) and fennel seeds (saunf), mustard seeds.

1 tbsp ginger shredded

1 tsp garlic chopped

1 tsp coriander powder (dhania)

1/2 tsp turmeric powder (haldi)

1/2 tsp chilli powder

1/2 tsp garam masala powder

1 eggplant or brinjal, washed and cubed

2 medium potatos, washed and cubed

2 medium tomatoes, washed and cubed

lemon juice and salt to taste

freshly chopped coriander leaves to garnish

Method:

1. Heat the oil and fry all the seeds till they splutter

2. Add the ginger,garlic, coriander, turmeric and chilli powder and fry for half a minute.

4. Now add the tomatoes and pour some hot water. Cook untill oil seperates. 

5. Add the potatoes, mix well, add a spalsh of water and close and cook for 3minutes.

6. Now add the brinjal and again cook for about 3 minutes

7. Close and cook on medium flame till the vegetables are tender.

8. Uncover and reduce the excess liquid over high flame or add some extra water, whiever is necessary.
Stir in the garam masala and lemon juice. Mix well and remove from gas.

9. Serve it hot !!!!

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