Vankaya Kottimeera Karam Kura (Eggplant in Cilantro Gravy)

I love anything made with eggplant (brinjal) and this is one of my absolute favorite recipe (I know I said the same thing for a lot of my other eggplant recipes and they all countJ). This dish tastes delicious and the aroma of cilantro cooking with eggplant is just wonderful. I used small Indian brinjal and I think they have the most flavor compared to Japanese or American eggplants.

Ingredients:
Indian eggplants – 10 – 12, cubed

For the Masala paste:
Cilantro (coriander leaves) – 1 cup
Green Chilies – 6 (or according to taste)
Ginger – 1” piece
Grated Coconut (fresh or dry) – ¼ cup
Salt – ½ tsp

For popu:
Chana dal – 1 tsp
Urad dal – 1tsp
Mustard seeds – ½ tsp
Cumin seeds – ½ tsp
Red chilies – 2 (optional)
Curry leaves – 6

Method:

• Grind all the ingredients for the masala paste with water. Add just enough water to grind, so that the paste is not too thick or too runny. Keep aside.
  
• Heat 2tsp oil in a pan, add the popu ingredients and after the seeds splutter and the dals turn light brown, add curry leaves and eggplant pieces. Cover and cook on medium-low heat for about 8-10 minutes or until the eggplants are half way cooked.
  
• Mix in the cilantro paste and salt; cover and cook until eggplants are completely tender and the masala paste doesn’t smell raw anymore. This will take 10 more minutes.
  
• Serve hot with rice and dal for a wholesome meal.

This is my entry to this RCI-Andhra event hosted by Latha (@ Masala Magic).

O for Onion Rice

This is a very basic rice recipe with caramelized onions and my entry for this week's A-Z Indian Vegetables hosted by Nupur (@ one hot stove).

Ingredients:
Rice - 2 cups, cooked
Onions - 2 large, thinly sliced
Tomato puree - 2 tbsp
Peas - 1/4 cup
Red Chili powder - 1tsp
Garam Masala - 1tsp
Bay leaves - 2
Cloves - 4
Cumin seeds - 1tsp
Method:

• Heat 2tsp oil in a pan, add bay leaves, cloves and cumin seeds, saute for 30 seconds.
  
• Add onions, fry on medium heat for about 20-25 minutes. Occasionally baby sitting the onions to make sure that they don't burn.
• After the onions turn golden brown and caramelized , add tomato puree and peas (boiled), cook for 2 minutes. Add chili powder, garam masala and salt, cook for about 5 more minutes.
• Mix rice into onion mixture, adjust seasoning and serve hot as is or with a curry/raita on the side.
  

Mixed Vegetable Curry

I have been using Savoy cabbage instead of the regular head cabbage after I read this post on Indira’s blog. As she says it is a few cents expensive, but if that comes with a boost in nutritional value, then I’m all for it. This dish tastes great with rice and sambar or even with rotis.

Ingredients:
Savoy Cabbage – 1 cup, shredded
Mixed vegetables – ½ cup (I used frozen mixed vegetables, thawed)
Moong dal – ½ cup, soaked for 30 mins
Green chilies – 4
Mustard seeds – ½ tsp
Cumin seeds – ½ tsp
Curry leaves – 6
Red chilies – 2
Salt – to taste
Method:

• Heat 1 tsp oil in a pan, add the seeds and when they splutter add green chilies, red chilies and curry leaves.
• Sauté for 30 seconds, add cabbage, other veggies (you can use carrots, beans, peas etc) and soaked moong dal.
• Cover and cook for 10 minutes or until the veggies are tender. Add salt, mix well and enjoy.

RCI - Andhra Cuisine: Kanda Bachalikura

This is my entry to this month's Regional Cuisine of India (RCI) - Andhra Cuisine, being hosted by lovely Latha (@ Masala Magic). This dish is mostly made during celebrations like weddings, house warming ceremonies etc. This was on the list of my favorite things that I miss about my Mom's cooking.

I did not have enough bachalikura, so I also used spinach. (For authentic taste, use bachalikura without spinach).
Little more information on Bachali Kura: Basella alba Stewaret (syn Basella rubra Linn) Basellaceae; Common English Name: Malabar nightshade, Ceylon spinach or Indian spinach; Tamil: Pasalai keerai; Hindi: Poi; Thai: Phak ptlang.

Photo Courtesy: tamu.edu

Ingredients:
Kanda (Suran) - 1 cup (I used frozen cubed suran)
Bachalikura - 1 cup, chopped
Spinach - 1/2 bunch, chopped
Ginger - 1" piece, minced fine
Green chilies - 6, finely chopped
Tamarind paste - 1tbsp
Turmeric - 1/4 tsp
Salt - to taste

For Popu:
Chana dal - 1 tsp
Urad dal - 1 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Hing - pinch
Curry leaves - 6

Method:

• Microwave the suran pieces in 1 cup of water for 6-8 minutes, or until the cubes are tender.
  
• Heat 1 tsp oil in a pan on medium low heat, add the popu ingredients and when the seeds splutter, add curry leaves, ginger and green chilies. Stir fry for about 30 seconds.
  
• Add turmeric and chopped green veggies, cover and cook for about 5-7 minutes or until they wilt down and don't smell raw anymore.
• Add the microwaved kanda (suran) pieces; cover and cook for another 5 minutes.
• With the back of the spoon mash kanda pieces till it becomes smooth. You can leave them chunky, but traditionally this dish has a very smooth consistency.
  
• Add the tamarind paste, salt and little water (if needed). Cook for another 5 minutes. Serve hot with rice.

Kanda Bachali kura & Mixed vegetable curry with Rice

Note: Lemon juice can be used instead of tamarind paste in this dish and it will taste equally yummy.

Here's another similar dish from Ammalu's Kitchen - Kanda Palakura Avapetti.