Friday, March 02, 2007

Aloo Methi

Potatoes : 5
Onions : 4
Methi Leaves :( Cleaned and chopped ) 1 cup
Dry red chillies : 5

Cut onions into small squares and potatoes into 1/2 inch cubes. In a pan pour 1 Tbs oil and add mustard. When it splutters, add red chilli pieces. When it turns brown add onions and saute till transparent. Now add cut potatoes and stir well. Add salt and 1/2 cup water and cover and cook. When potatoes are well cooked add the methi leaves and stir well. Cover and cookfor 5 mins till methi leaves are just cooked. (do not over cook methi) . Serve hot as a side dish with South Indian meals.

Dhal and Brinjal roast/Stuffed Brinjal fry/Ennai Kathirikai


Urad dhal : 1 cup
Chana Dhal : 1 cup
Dry red chillies : 15 or more
Violet brinjals : 250 gms
Cocoanut scrapings : 1 tea cup
Oil and mustard for seasoning. Asafoetida : 2 pinches

Wash brinjals, remove stalks. Slit into 4 pieces from the bottom, do not cut fully.
Roast the dhals and chillies separately in a pan without oil. Coarsely powder the roasted items in a mixie and finally add cocoanut scrapings and run the mixie for 1 minute. Take out this dry mixture add salt and stuff into the brinjals carefully.

Keep a thick bottom pan and pour 4 tablespoons oil and add mustard. When it splutters add asafoetida and after 5 seconds place the stuffed brinjals carefully in the oil. Sprinle the remaining mixture above the brinjals . Add some oil if necessary and cover and cook on slow fire till done. If desired can sprinkle tamarind dissolved in water before closing with lid for cooking. This is a dry and well fried side dish for rice and dhal or sambar.