1. Brinjal curry with coconut and channa dal
Ingredients:
300 gms tender brinjal
2 medium sized onions (Sliced
fine)
8 red chillies (broken into pieces)
5-6 garlic cloves peeled
2 tbsp fresh coconut grated
1/2 tsp mustard seeds
1/2 tsp jeera
10 curry patta leaves
1 tbsp chopped coriander
1 tbsp oil
2 tbsp soaked channa dal
Salt
Hing a pinch
1/8 tsp haldi
Method
1.
Cut brinjal into thin length wise
pieces and soak them in water.
2. Heat oil, Add mustard seeds,
hing, jeera, broken red
chillies,garlic and curry leaves.
Fry till mustard splutters.
3. Add onion pieces, brinjal pieces,
channa dal, haldi and salt. mix
well.
4. Cover with lid with little water on
the it.
5. Cook for 3-4 mins, remove lid
and mix gently. Again cook for 3-
4 mins or until the brinjal and
channa dal become tender
(sprinkle little water over curry if
needed).
6. Add coconut and coriander. Mix
gently and remove.
7. Serve with plain
rice/chapathi/poori.
Tip:
Make sure, There is water on the lid
throughout ( avoid burning of the curry).
Chicken sukha
Ingredients:
1/2 kg chicken
2 onions
4 red chillies
2 tsps ginger garlic paste
4 cups grated coconut
1/2 tsp turmeric powder
1 tsp garam masala
3 cloves
2 bay leaves
1/2 cup curd
2 cardamom seeds
1/2 tsp cumin seeds
1/2 tsp coriander seeds
1/2 tsp peppercorns
Salt to taste
Oil as required
Method
1. Add salt and turmeric to the
chicken pieces and marinate for
30 mins.
2. Take some oil in a pan, chop the
onions and fry them till they turn
golden brown. Now add cumin
seeds, cloves, red chillies,
coriander seeds, cardamom
seeds, peppercorns and fry. Add
ginger-garlic paste. Grind these
along with the grated coconut
and form a thick poaste.
3. Take 1 tsp. coconut oil and bay
leaves and heat them in a deep
fry pan.
4. Now add the ground paste and
curd. Take the marinated chicken
and slowly drop it into the pan.
Allow it to cook when the ground
paste is in the pan.
5. Heat on a medium flame so that
the spices get mixed with the
chicken.
6. Cook until the paste becomes dry
and gets coated on the chicken.
Chicken Sukha is ready.
7. Sprinkle some lime juice and
garnish with coriander leaves and
onion.