Vegetable /Curry dishes

• Ennagai palya

Ingredients:

• Brinjal: 1 kg
• Onion Chopped: 200 gms
• Tomato Chopped: 200 gms
• Coriander: 25 gms
• Garlic: 30 gms
• Huchelu: 25 gms
• Channa Dhal: 25 gms
• Salt to taste
• Groundnuts: 100 gms
• Curry leaves: 5 gms
• Turmeric: 5 gms
• Tamarind: 25 gms
• Oil: 250 gms

Method Take the brinjal cut half as 4 pieces, grind these coriander, garlic, huchelu, channa dhal, groundnuts, curry leaves, turmeric, tamarind, then pour this brinjal and fry in the oil then pour grinded paste with brinjal and add items onion, tomato fry it. And serve it.




Vegetable Khurma .

Ingredients :
Onion	2 nos ( Medium )
Green chili	3 nos
Ginger garlic paste	1/2 tsp
Mixed vegetables	1 cup ( Carrot, Beans, etc )
Curd	2 tbsp
Milk	1/4 cup
Coriander powder	2 tsp
Salt	to taste
Bay leaf	2 nos
Black stone flower	2 nos
Cumin seed	1/4 tsp
Fennel seeds	1/4 tsp
Curry leaves	8 nos
Coriander leaves	2 tbsp
Oil	3 tsp
Ghee	1 tsp
To Grind: :
Cloves	2 nos
Cinnamon stick	2 ( small )
Cardamom	1 no
Cashew	2 nos
Poppy seeds	2tsp
Roasted Channa dhal	2 tsp
Green chili	1 no
Coconut	5 tbsp ( grated )

Directions:

1. Step 1
   Grind the “To Grind” Section in to fine paste.Cut the vegetables into the same size or the desired size. Chop the Onion finely. Split open the green chili. Beat the curd into a creamy paste. Chop the Coriander Leaves finely.
2. Step 2
   In a non-stick pan heat oil and ghee together. When hot, add bay leaf, curry leaves, black stone flower, cumin and fennel seeds. Immediately add the chopped onions, green chilies and saute the onion till it turns golden brown. Add the ginger garlic paste and fry this well till the raw smell leaves. Add the vegetables, coriander powder and 1 cup water and allow the vegetables to cook in medium flame for sometime.
3. Step 3
   Add Curd, ground paste , salt and allow it to boil for 3 min.Add the milk, coriander leaves and turn off the the stove.