SuvaiArusuvai - Veg Recipes of India

  This is a traditional dish, typically prepared by the farmers and eaten with green beans. A traditional recipe from the Kongu region of Tamil Nadu, a typical kongunadu recipe which was taught to me by my grandma, who is from that region. Ingredients: Tamarind : Size of a lemon Chillies : 10 to 12 (depending on desired spiciness) Coriander Seeds (Taniya) : 2 tbsp Bengal gram da l- 1 tbsp Pepper : 1/4 tsp Cumin Seeds : 1 tsp Toor Dal : 1/2 cup or Avarai paruppu which is also called as Thattai paruppu locally Coconut : 1, finely grated Small Onions : 1/4 kg Big Onions : 2 Eggplant : 1/4 to 1/2 kg (you can also use banana, cluster beans, or other vegetables) Karamani - 1/2 cup optional Method: Fry the coriander seeds, pepper, bengal gram, red chillies and cumin seeds in gingely oil. Can add 1 tsp of ghee too. Chop the onions to a reasonably sized pieces and add the along with the roasted spices. Once cool, grind it together with grated coconut to a coarse paste.  Pressure cook the toor d

இது ஒரு பரம்பரையாகக் கிடைத்த உணவுப் பதார்த்தம் ஆகும். ரெண்டு பேருக்கு தேவையான அளவுகள் இங்கே கொடுக்கப்பட்டுள்ளது. தேவையான பொருட்கள்: புளி - ஒரு எலுமிச்சை பழம் அளவு மிளகாய் வற்றல் - 10 முதல் 12 வரை (காரத்திற்கேற்ப) தனியா - 2 ஸ்பூன் கடலை பருப்பு - 1 ஸ்பூன் மிளகு - 1/4 ஸ்பூன் ஜீரகம் - 1 ஸ்பூன் துவரம் பருப்பு - 1/2 ஆழாக்கு or தட்டை பருப்பு - 1/2 ஆழாக்கு (இதனை அவரை பருப்பு என்றும் அழைப்பர் ) தேங்காய் - 1 நன்கு துருவி சின்ன வெங்காயம் - 1/4 கிலோ பெரிய வெங்காயம் - 2 கத்திரிக்காய் - 1/4 to 1/2 கிலோ (வாழைக்காய், கொத்தவரை, அவரை போன்ற காய்களும் பயன்படுத்தலாம்) செய்முறை: வறுக்குதல்: தனியா, கடலை பருப்பு, மிளகு, மிளகாய் வற்றல், ஜீரகம் ஆகியவற்றை தனித் தனியாக நல்லெண்ணையில் வறுக்கவும். பெரிய வெங்காயத்தை நறுக்கி வறுத்து வறுத்த மசாலா பொருட்களுடன் சேர்த்து, துருவிய தேங்கையுடனும் சேர்த்து நன்கு அரைத்து கொள்ளவும். அரைப்பது நைசாக இல்லாமல், நற நற என்று இருக்க வேண்டும். துவரம் பருப்பு: துவரம் பருப்பை நன்கு குழைய வேக விடவும். சின்ன வெங்காயம்: சின்ன வெங்காயத்தை நல்லெண்ணையில் வதக்கி கொள்ளவும். புளி மற்றும் காய்கற

Brinjal Contest Entry  Ingredients 750g baby brinjals (green) 200ml refined oil 1 tbsp sesame oil (gingely oil) 2 tbsp cashewnut 2 tbsp poppy seeds 4 tbsp coconut, grated 4 red chillies, whole 1 tbsp peanuts, roasted 1 tbsp curry leaves 2 onions, chopped 1 tbsp ginger-garlic paste 2 tomatoes, chopped Salt to taste 1 tsp turmeric powder 2 tsp red chilli powder 1 tsp coriander powder 1 tsp garam masala powder 3/4 cup tamarind pulp 2 tbsp fresh coriander leaves, chopped Method: Take the baby brinjals and slit it from the center. Fry it in hot oil and keep it aside. Roast the sesame seeds, cashew nut, poppy seeds, coconut, whole red chilli and make a fine paste. Crush the peanut and keep it aside. In a pan heat some oil, add curry leaves, chopped onion and fry till onion gets golden colour.  Add ginger garlic paste and saute for another 2 minutes. Add tomatoes and cook for some more time. Once it starts leaving out oil, add the powder spices and the paste, and

Pathiya Samayal Contest Entry by  Shripriya Ramakrishnan Brinjal is one of the non-gassy vegetables that can be had without any restrictions during the postpartum period. It is one of my favorite vegetables so I prefered having it a lot of times during both of my after-delivery periods. The following is my favorite even now. Ingredients: 1. Brinjal - 3-4 2. Black pepper - half teaspoon or Red chillies 1 or 2 based on your preference. 3. Tamarind - gooseberry sized. 4. Oil - One-two tablespoon 5. For seasoning - Mustard, urad, asafoetida, jeera, and curry leaves. 6. Salt - as needed. Method: 1. Fry whole brinjal in a kadai with little oil. Alternatively you can microwave the brinjal and avoid too much of oil consumption. 2. Fry the black pepper/red chillies in just 1/4 teaspoon of oil. 3. Peel the brinjal skin.  4. Grind the peeled brinjal and the black pepper/red chillies with tamarind and salt. 5. In a kadai, pour little bit of oil and season with all the items mentioned for seasonin

Brinjal contest entry by  Shripriya Ramakrishnan Ingredients: 1. Brinjal: Two cups chopped. 2. Sambhar Onion: About 25 3. Garlic - 10 cloves 4. Tomato - 1 big chopped fine 5. Dhania seeds - 1 teaspoon 6. Kadalai paruppu (bengal gram)- 1 teaspoon 7. Milagu(black pepper) - 2 teaspoons 8. Jeeragam(cumin) - 1 teaspoon 9. Red Chillies - 5 10. Coconut shredded: 3-4 tablespoons 11. Turmeric - lemon sized 12. For seasoning: Gingelly oil, turmeric, asafoetida, methi seeds, mustard, toor dhal, curry leaves 13. Salt : as needed.  Method: 1. Fry the items mentioned in no. 5 through 9 in a teaspoon of oil. 2. In a teaspoon of oil, fry about 10-12 sambar onions, Garlic cloves, and tomatoes until they are cooked well. 3. Grind all the fried items in step 1 and 2 into a coarse paste with coconut and some salt. 4. Soak the tamarind and get the tamarind juice of may be 3-4 cups. 5. In a kadai, pour oil and add the items mentioned for seasoning. Once it splutters, add the rest of the sambhar onions a

Brinjal Contest entry by  Shripriya Ramakrishnan Ingredients: Small Brinjals - Around 15 Peanuts - 1 cup Sesame seeds - 1/2 cup Dry coconut pieces - 1/2 cup Green Chillies - 7-8 (use 10-12 if you want it to be very spicy) Garlic - 6 clovesRed onion - 1 big Ginger - 1 inch piece Tamarind - gooseberry sized. Small piece of cinnamon, 2 cloves, cumin seeds, turmeric - for seasoning. Coriander leaves for garnishing. Salt - as needed. Oil - If you want to deep fry the brinjals. Method: 1. Wash the brinjals, wipe it, and slit them with the stem intact. 2. You can deep fry these slit brinjals in oil. If you are diet-conscious, microwave the slit brinjals in a microwavable plate for 5-6 minutes on high until they are almost done. Alternatively, you can shallow fry the slit brinjals. 3. Dry roast peanuts, sesame seeds, and dry coconut. Chop onion. Fry green chillies, garlic, ginger, chopped onion, tamarind in a teaspoon of oil. Grind all of these into a paste. 4. Heat 2-3 tablespoons o

Brinjal Contest entry posted by  Shripriya Ramakrishnan Ingredients: Brinjal - 6 chopped fine Potato - 2 boiled and cut into pieces Tomato - 1chopped fine Onion - 1 chopped fine Ginger(1 inch)-Garlic(5 Cloves)-Green chillies (4 )- grind into a paste Coconut milk  - 2 cups Garam masala powder  - 1 tblspn For seasoning: oil, sombu, mustard, turmeric Salt - as needed Coriander leaves for garnishing. Method:   1. In a kadai put oil, add the items mentioned for seasoning. 2. Add the chopped onion, and fry till it is cooked fine. 3. Add the Ginger, garlic, greenchillies paste and fry until raw smell disappears. 4. Add the tomatos and cook well. 5. Add the cut brinjals. Fry until they get nicely cooked. 6. Add the boiled and cut potatoes, garam masala powder, salt, and the coconut milk. 7. Once it boils upto desired consistency, turn the stove off, garnish with coriader leaves. Goes well with chappathis, puris, and also plain rice. Variations: 1. We can add cho

Brinjal Contest Entry Recipe by  Usha Kumar Ingredients: 1 medium Baigan (big kathrikai) 1/2 cup Cooked green peas 1 Finely chopped onions 1 Finely chopped tomatoes 1 Finely chopped green chilli 1/2 tsp Red chilli powder 1/2 tsp  Garam Masala Powder 1/4 tsp Turmeric Powder 3 tbsp Vegetable oil Salt to taste Chopped green coriander leaves for garnishing Preparation of baigan ka bharta : Brush baigan (kathrikai) with oil (refined oil or till oil) and roast it on a gas burner over medium heat. Frequently turn the kathrikai upside down, until fully roasted. Once done, hold it under cold running water or in a bowl full of water. Cool it and peel off the blackened skin. Mash the flesh. Heat oil in a pan / kadhai . Add green chilli and onion and fry over medium heat until light golden brown. Add red chilli powder, turmeric powder, garam masala and salt and stir. Add tomatoes and cook until tender. Add green peas and mashed baigan /kathrikai. Stir well. Fry the baigan

Brinjal contest entry posted by Sumangalee Dhandapani Ingredients Brinjal 2 medium sized Scraped coconut 1/2 a cup Green chillies 4 or 5 (can add more if you want) Garlic cloves 3 Tamarind half a lemon size Corriander leaves Salt for taste For seasoning 1 teaspoon oil  1/2 a teaspoon mustard seeds 1/2 a teaspoon urad dhal Method Apply oil on the brinjals and grill it or hold it on flame or fire to cook Leave the brinjals to cool. When they become cool, remove the burnt skin and take the pulp Grind the coconut, green chillies, garlic cloves, tamarind, corriander leaves and salt into a smooth paste Add the brinjal pulp and run the mixer once Season it and serve it with iddly or dosas

Brinjal Dishes contest entry by Vijaya Venkatesh Ingredients: Big Brinjal - 1 Green chillies - 6 to 8 ( chopped finely) Coriander leaves - 1/4 bunch (chopped finely) Dhaniya powder  - 1 tea spoon Haldi - 1 tea spoon salt to taste Wheat flour - 3 cups Method: Thoroughly roast the baingan , remove the skin and mash it well. Add all the ingredients with wheat flour along with baingan mash and make a soft dough , roll them and make paraths . You can add garlic paste to the flour also, if u like . Serve them with raitha .

Brinjal Contest entry by  Bhooma Sudhagar Ingredients: Brinjal – 5-6 pcs (medium size-finely diced) Onion – 2 Tomato – 1 Tamarind extract - one cup (take a lemon size tamarind extract) thuvar Dhal – cooked and smashed Turmeric powder and salt as required. Roast and coarse grind:- Coriander seeds – 3 tsp Urad dhal – 1 tsp Channa dhal – 1 tsp Red chillies – 4 (round chillies) For seasoning:- Musturd seeds - ½ tsp Curry leaves – 1 string. How to make :- Heat the kadai, pour 2 spoons of oil and add mustard seeds and curry leaves. When the mustard splutters, add onions and allow to saute till soft. Now add the tomatoes and mix well. Tap in a pinch of turmeric and cook till the tomato-onion mixture is mushy. Now add the diced brinjals and mix well. Then add the tamarind extract. Allow around 5-8mints for the brinjals also to cook in to the mixture and get soft. When its a little thick add the smashed thuvar dhal, add salt and pour some more water depending on what you want the final