Friday, 13 September 2013


All these curries are semi solid in consistency and not do not have a gravy.
They taste very good with rotis or can even be relished with plain curd rice.                                                           
                                                   SPICY BRINJAL


3-4 medium sized brinjals cut lenghth wise 

(Keep the sliced brinjals in a bowl of water to avoid blackening)

2 medium onions sliced
2 tomatoes chopped
1 green chilly slit into two
2-3 lavang (cloves) crushed
1 tej patta (bay leaf)
1/2 tsp jeera(cumin seeds
2-3 tbsp oil
A pinch of haldi (turmeric powder)
1/2 tsp chilly powder
a pinch of garam masala
Salt to taste

Heat oil in a pan. Add the cloves and bay leaf. Then add jeera. When it fries add the green chilly and onions and saute till they become transparent. Add a pinch of salt to speed up the process. Add finely chopped tomatoes and fry till the water evaporates. Add haldi and chilly powder. Mix well and add the brinjals. Add salt and mix well. Sprinkle a little water and cover and cook on low flame. Keep mixing occasionally till the brinjals become soft. A little water can be added if the mixture is sticking to the bottom. Add garam masala and mix. Garnish with chopped coriander leaves(dhania patti).

                                 CABBAGE  AND POTATO SABJI

3 cups chopped cabbage finely chopped
2 small poatoes cut into small cubes
1 medium tomato
A few chopped coriander leaves
1/2 tsp jeera
1/2 tsp dhania(coriander) powder
1/4 tsp jeera powder (cumin)
1/2 tsp chilly powder
A pinch of haldi(turmeric)
A pinch of hing(asafoetida)
A pinch of garam masala (optional)
2 tbsp oil

Heat oil. Add the jeera and hing. Then add the chopped potatoes. Fry for a few mins.Then add the cabbage and mix well. Stir fry for a min or two. Add haldi and salt and cover and cook for some time. When the potatoes are almost  soft , add all the spices and mix well. Fry for a min. Then add chopped tomatoes and cover and cook till the water of the tomato evaporates. Add chopped coriander leaves and mix well. Sprinkle a little water to get the required consistency.

                                      POTATO IN A JIFFY !

I always make this when I am in a hurry or am not in a mood for patient cooking.
This small cute pressure cooker of mine helps me in this task. This was gifted to me by my mother and now I just can't do without it.

I do not use any measurements here. 
Keep the cooker for heating on a slow flame. Meanwhile peel and chop 2 potatoes, a tomato and a little bit of coriander leaves.
Add oil to the pressure cooker.Add jeera ,hing, potatoes,tomatoes.coriander leaves, haldi, dhania powder, red chilly powder and salt. Add some water. Cover the lid and pressure cook for 5 mins. Open the lid when pressure subsides and mix well.
Voila! the curry is ready to be devoured.

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About Me

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I began this blog to compile my recipes in one place. I started writing this keeping in mind beginners and busy people and hence have tried to keep the steps and procedure as simple as possible. The recipes that you find here are vegetarian, which I cook on a day to day basis and are quite simple. I dedicate this space to all the people whom I came across,who inspired me to cook, who shared their recipes and tips and helped me improve my culinary skills.