The onion market occasionally goes out of control. When it comes to cooking, you have to suffer a bit. That is why it is like cooking without onion.
Yogurt eggplant:
Materials
Eggplant 500 gms, Half a teaspoon of turmeric powder, half a teaspoon of chilli powder, half a teaspoon of garlic, 1 teaspoon of mint leaves, 4 whole dried chillies, half a teaspoon of sugar or to taste, half a cup of sour curd, a teaspoon of black pepper powder. Spoon, salt and a half tea-spoon, flour quarter tea-spoon or according to taste, oil (for frying dried pepper) 3 tablespoons and half a teaspoon of chili flakes.
Method
Cut the eggplant into 1 cm thick and round pieces and leave it for 30 minutes with 1 teaspoon of salt. Wash the eggplant well and drain the water in a sieve. Now put eggplant turmeric powder, quarter tea-spoon chilli powder and half a teaspoon salt and leave it for 2-3 hours. Drain the eggplant again.
In a dry bowl, take the flour and mix it with the remaining chilli powder and half a teaspoon of salt. Heat a frying pan and roll two tablespoons of eggplant flour mixture in oil each time. Remove excess flour and fry a few pieces in eggplant oil. When one side is fried, turn it over. Fry over medium heat. In this way, fry all the eggplants in the same manner and arrange them in a serving bowl. Let cool. Smooth the yoghurt and mix it well with black pepper powder, garlic paste, remaining salt, sugar and mint leaves. Now pour this yogurt mixture on the eggplant. Heat 3 tablespoons oil in another frying pan in the oven, fry the dried chillies and pour over the eggplant and yogurt. Sprinkle with chili flakes on top and serve.
Winter vegetarian:
Materials
Cabbage (coarse) 1 / 3rd, cauliflower (small) 1, potato half a kg, carrot (medium) 2, coconut milk 1 cup, oil 1 / 3rd of a cup, dried pepper 3-4, bay leaves 1, Half a teaspoon of black currant, half a teaspoon of turmeric powder, 1 teaspoon of chilli powder, half a teaspoon of coriander powder, half a teaspoon of cumin powder, half a teaspoon of black pepper powder, 1 teaspoon of hot spice powder, 2 teaspoons of lemon juice, Salt to taste, sugar (optional) to taste, 3 tomatoes (chopped), 1 tablespoon of ginger and half a tablespoon of garlic.
Method
Break the cauliflower flowers into small pieces. Cut carrots and tomatoes into squares. Wash all the other vegetables and separate them with water. Heat oil in a pan and fry the dried chillies. When the smell of fried chillies comes out, strain the oil and remove.
Remove the pepper and fry the bay leaves and kalizira in oil. Fry for a while with carrots and cauliflower. Now add cabbage with all the bata spices. Take it out for a while. Once cooked, stir again with salt and other powdered spices except hot spices. Cover with coconut milk and cook over low heat. When the vegetables are cooked, add sugar and tomatoes. Drizzle with hot spice powder and lemon juice and place in a serving bowl. Serve with luchi, parota, chapati or rice with fried dried chillies on top.
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