1/2 cup mustard oil
3 large tomatoes, charred
2 medium brinjals, charred
3 potatoes, boiled and mashed
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1 onion, chopped
3 green chillies
1 lime
1 bunch of fresh coriander
Salt, to taste

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How to make brinjal aloo chutney

. Smoke out the mustard oil in a kadai.
. Puree the charred(which is burnt on a stove) tomatoes, fry this puree in the oil for 5-6 mins till the puree turns a deep red.
. Peel the skin of the brinjal(burnt on the stove) and roughly puree the flesh.
. Add the mashed potatoes and Brinjal puree into the kadai and mix well to combine.
. Into the mixture add the red chilli powder, turmeric and salt as per taste and cook out the vegetables on a low flame, stirring constantly.
. Chop the onion and green chillies. Add them into the chutney, mix well and take off the flame
. Finish off with a squeeze of lime, garnish with fresh coriander and serve hot!



Potatoes 3 large, washed, par boiled (partially cooked), peeled and cubed
Onion – 1, finely chopped
Tomatoes – 2 (quartered)
Fresh curry leaves – 1 sprig
Ginger-garlic paste – 1 tsp
Turmeric powder – 1/4 tsp
Red chilli powder – 1/2 tsp
Coriander powder – 1 tsp
Garam Masala powder – large pinch
Salt to taste
Coriander leaves for garnish
Cooking oil – 1 tbsp
Make a paste by adding little water:
Coconut – 3 tbsps (grated and fresh)
Poppy seeds – 1/2 tsp (khus-khus/gasagasalu)
Fennel seeds – 3/4 tsp
Cashew nuts – 5-6
Green chilies – 2

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How to make Potato Korma

. Heat oil in a vessel, add the chopped onions and curry leaves and saute for 4 mts or till the onions turn transparent.
. Add ginger garlic paste and saute for 3 mts. Add the chilli pwd, turmeric pwd, coriander pwd and salt. Combine well.
. Add the quartered tomatoes and partially boiled and cubed potatoes and cook on medium heat for 5 mts.
. Reduce heat, add the ground paste and garam masala powder and combine.
. Add one and a half cups of water, adjust salt and cook covered on medium flame for 7-8 mts.
. Remove lid and simmer till you get the desired gravy consistency.
. Garnish with fresh coriander leaves and serve with hot rotis, coconut rice or any flavored rice.

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