Ingredients:

3 small potatoes cut in to wedges

6 medium cylindrical brinjal cut in to wedges of about 4 inches long

2 small tomatoes chopped

½ tsp cumin seeds

2 tbsp refined oil

1 tsp chilli powder optional

½ tsp turmeric powder

½ tsp garlic paste

½ tsp ginger paste

1 tbsp cumin seed and coriander seed powder

Salt to taste

Aloo Bhyanta ko Ledo (Potato Brinjal Gravy)

Method:

1)      Heat the oil in Karahi or deep pan.

2)      Add cumin seeds; let it crackle until cumin turns light brown in color.

3)      Add potatoes; fry for ½ a minute add brinjal and fry for 1 minute.

4)      Add salt, turmeric powder and fry for 1 minute.

5)      Add ginger and garlic paste, fry for about a minute or until ginger-garlic gives cooked aroma.

6)      Add cumin and coriander powder, fry for ½ a minute.

7)      Add tomatoes fry for about 1 minute, keep stirring, don’t let it burn.

8)      Add one and half cups of water, let it cook in a medium heat until vegetables are cooked and gravy has formed.

9)      Vegetables should not be watery.

10)   Serve hot, serve with plain rice, pulao or roti.

Aalu and Tama can be cooked in various ways; this is one of the methods I am writing.

Ingredients:

3 Medium sized Potatoes, skinned and sliced round
100 gm Tama ( fresh or fermented Bamboo shoots)
50 gm Mustard seeds, blended to a paste
½ Tsp Cumin seeds
2 Dried red Chillies broken into half
½ Tsp Turmeric powder
½ Tsp red Chilli powder
Salt to taste
6 Tbsp Refined oil
1 Small Onion minced
1 Small Tomato minced
1½ cups water

Aloo ra Tama (Bamboo Shoots)

Method:

1) Heat the wok, add half of the oil, add Tama and fry for 5 minutes and keep a side.
2 )Add remaining oil, add cumin seeds and red chillies, and let it crackle for ½ a minute.
3) Add minced onions fry for about 3-to 5 minutes.
4) Add blended Mustard fry for 7 minutes.
5) Add Potatoes; salt, turmeric powder, and red chilli powder, fry for 3 minutes.
6) Add Tama and tomatoes, fry for about 2 minutes.
7) Add water, close the lid and let it cook till the potatoes are tender and the gravy turns slightly thicker.
8) Serve hot with Rice or Chiura (beaten rice).

Ingredients:

2 cups Rice flour

1 onion finely chopped

2 green chillies finely chopped

3 tbsp green coriander chopped

1 tbsp Cumin seeds

½ tsp turmeric powder

Water 2 cups or as per your need how thin or thick you want the batter to be.

Oil or pure ghee  for frying

Salt to taste

Method:

1) Mix all the ingredients in a large bowl with water, as per your need (how thin or thick you want the batter to be) should not be watery.

2) Heat a flat fry pan or tawa, add 1 Tbsp refined oil or ghee.

3) Add about one serving spoon mixture to the fry pan and spread it a little with back of the serving spoon.

4) Let it cook in medium heat till it is golden brown on one side.

5) Once it is golden brown turn it with a flat spatula, let it cook till it is brown on the other side.

6) Serve with cooked tomato pickle, or any vegetables and salads.