Cauliflower in Gravy

Ingredients:

Cauliflower - 1/2 kg, oil - 2 tsp, salt - 1/4+1/4 tsp, moong dal - 6 tsp, turmeric powder - 1/4 tsp, grated coconut - 2 tsp (or as required), red dried chillie - 1

Method:

Cut cauliflower into small flowerets. Put these pieces in boiling water, add 1/4 tsp salt and 1/4 tsp turmeric powder, 1 dried red chilli and leave it covered for 5 min.Remove the cauliflower which float on top to a separate vessel. This ensures that cauliflower becomes clean.

Heat 2 tsp of oil in a pan, add mustard seeds. When they pop, add urud dal. When it is roasted, add the washed cauliflower. Add 6 tsp moong dal1/4 tsp salt, 2 tblspoon waterand cook covered in low heat, stirring occasionallt to see if it is fully cooked and soft.In the end, add 2 tsp grated coconut if required. Serve hot.

Spicy Aubergines - Vegetarian

Ingredients:-

300 g. brinjals
1 cup curd
2 large onions, chopped
2 tomatoes, chopped
2 tsp. chilli powder
2 tsp. ginger-garlic paste
1 tsp. coriander powder
1 tsp. garam masala powder
1 tsp.coriander leaves, chopped
1/4 tsp. turmeric powder
1/4 tsp. cummin powder
Salt
1/4 cup ghee
For garnishing
1 onion - sliced
1 tbsp. cashewnuts
1 tbsp. raisins

Method:-

Cut brinjals into 2.5 cm. thick slices. Smear with salt and keep aside for 10 minutes. Wash and squeeze dry. Heat ghee, fry cashewnuts, raisins and sliced onion till golden brown. Remove from ghee and keep aside. Fry the brinjals in the same ghee till tender. Remove. In the remaining ghee fry the chopped onions till transparent.

Add all the dry spices, ginger-garlic paste and chopped tomatoes and saute till the ghee floats on top.

Add curd, coriander leaves and salt. Stir well. Cook till the gravy thickens.
Add fried brinjals to the gravy and simmer for two minutes. Sprinkle the garnish on top. Serve hot with rice or parathas.