Tuesday, 30 July 2019

Fenugreek Infused Aubergine, Peas and Sweet Potato Curry



Ingredients
1 large onion; chopped fine
4-5 cloves garlic; minced
3 inch ginger; grated
1 bunch fenugreek, chopped fine
4-5 green chillies; minced
3 large aubergines
3 large sweet potatoes
2 cups frozen peas
3 tablespoons oil
2 teaspoon cumin seeds
1 teaspoon mustard seeds
10 curry leaves
1 400g tin of chopped tomatoes
3 heaped teaspoons cumin/coriander powder
1/2 teaspoon turmeric
Salt to taste
Method
1.     Chop the onions and set aside
2.     Mince the garlic, ginger and chillies in a food processor or chop finely
3.     Chop the fenugreek finely
4.     Peel the potatoes and cut into 1 inch cubes
5.     Cut the aubergines into similar size cubes.
6.     Heat the oil in a large pan, add the cumin, curry leaves and mustard seeds. After they have popped add the onion and salt,  fry until golden brown.
7.     Add the tomatoes, garlic, ginger, chillies, decrease the heat and cook for 7-8 minutes, until it is like a thick sauce, then chopped fenugreek, mix and cook for 3 minutes.
8.     Add the cumin, coriander and turmeric powders, and mix and cook for a few minutes.
9.     Add the potatoes, mix so the potatoes are coated with the tomato sauce, cover and cook about 10 minutes. Then add the aubergines and mix.
10.  Lower the heat, cover and cook for about 30 minutes until the potatoes and the aubergines are cooked.

Monday, 29 July 2019

Mung Dal



Ingredients
1 Cup Moong dal
1 tbsp chopped corriander
pinch of turmeric
salt
for Tadka
1 tbsp oil
1 tsp mustard seeds
pinch of hing
1 tsp jeera
5-6 Curry leaves
2 green chilli split into halves length way

Method:

Soak the mung dal for about 2 hours or overnight, place in a pan and cook with 2 cups of water 30 minutes
Heat oil in a small frying pan and add mustard and cumin seeds,  green chillies, curry leaves and hing
Pour this tadka to the moong dal and add salt, turmeric and cook for 2-3 mins.(Addmore water to the required consistency).Add chopped corriander at the end and mix well.

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