Brinjal Capsicum Curry

Serves 2-3

Ingredients:
3 Indian Brinjals/Eggplants
1/2 cup Capsicum/Bellpepper
1/2 cup chopped Onion
1 Tomato
2 Garlic pods
1 tsp grated Ginger
1 Green Chilli
2-3 tbsp Oil
1/2 tsp Jeera
Salt
1/2 tsp Chilli powder
1 tsp Sambar powder
1/4 tsp Turmeric powder
A pinch of Hing
1/2 tsp Coriander powder
Coriander leaves to garnish

Method:
Heat oil in a pan. Add jeera and allow it to crackle.
Add onion, ginger, garlic, green chilli and saute till onion turns transparent.
Add sliced brinjal. Sprinkle salt and fry till brinjal is partially cooked.
Add capsicum, tomato and spice powders and some salt.
Fry till the veggies turn soft.
Garnish with coriander leaves and serve hot with chapathis.

Thai Green Curry with Homemade Curry Paste/ Kaeng Khiao Wan

Green Curry is my second attempt on Thai food next to red curry. Referred as Kaeng (Gaeng) Khiao Wan, literally meaning sweet green curry, it gets its name from the color of the curry. The other predominant thai dishes are also referred by their colors red curry and yellow curry. I chose to make a vegetarian version of the curry by substituting soy sauce for traditionally used fish sauce. I

Egg Omelette Gravy

Egg Omelette Gravy goes well with plain white rice and moreover it's a two in one gravy. You can use the omelette as side dish and use the gravy for
rice. This juicy, spicy, tangy floured omelette would be loved by all. Take a little time to experiment this dish in your kitchen.

Ingredients:



Egg - 3 nos

Onion - 1 large, Half finely chopped and half sliced

Tomato - 1 medium size, sliced

Sambar Masala - 1 teaspoon

Red chili powder - 1 teaspoon

Coriander powder / Dhania powder - 1 teaspoon

Ginger - 1/2 inch, finely chopped

Garlic - 2 cloves, finely chopped

Tamarind - 1 gooseberry size soaked in a cup of warm water.

Green chillies - 2 nos, finely chopped

Salt - to taste

Curry leaves - 1 string

Coriander leaves  - for garnishing

Mustard seeds and urid dal - 1/2 teaspoon

Cumin seeds - 1/2 teaspoon

Turmeric - 1/4 teaspoon

Coconut - 1/4 cup, grind to a fine paste



Method:



For Omelette:



1) Break the egg into a bowl. Beat it with salt, finely chopped onions and green chilies and prepare an egg mixture.

2) Take a wide pan; pour the beaten egg mixture as small individual omelets. Once cooked, turn the omelet and cook the other side. Repeat this procedure until the egg mixture is over.

3) Now the mini egg omelette's are ready. Hence keep them aside.



For Gravy:



1) Heat oil in a wide pan. Add mustard seeds, cumin seeds and urid dal.

2) When the seeds start to splutter, add curry leaves and sliced onions.

3) Wait till onions turn translucent, add ginger and garlic.

4) After few seconds, add tomato and fry them well until their raw smell goes off.

5) Now squeeze the tamarind and extract the juice from it. Add this juice with the mixture of onion and tomato. Add salt.

6) Add red chili powder, sambar masala, coriander powder and turmeric powder.

7) Add a little bit water and stir it well. Cook it well till the gravy is half thick.

8) Now add the omelette's slowly one bye one and stir them gently. Ensure that the gravy spreads evenly over the omelette's.

9) Add coconut to the gravy and cook for 5 more minutes in a low flame.

10) In the final stage the water content gets absorbed by the omelette's and little gravy remains. Don't worry - this is how it should be!

11) Empty the contents slowly into a bowl and garnish with coriander leaves.

12) Egg omelette gravy is now ready to be served with rice.

Note:



1) Instead of mini omelettes, you can prepare a single omeletted and cut them into your desired small sizes.

2) If you have paniyaram pan, make egg paniyaram and use in gravy instead of mini omelettes.