SuvaiArusuvai - Veg Recipes of India

Veppam Poo Rasam Baingan Bartha

This entry by Usha Kumar presents a soothing and flavorful Veppampoo Rasam, ideal for Pathiya Samayal. This traditional recipe is designed to support the health and recovery of postpartum mothers, leveraging the medicinal properties of neem flowers. Ingredients: 1/4 cup veppampoo (neem flowers) - Sundried 2 cups dal stock (pressure cook dal with lots of water and use the stock) 4 tomatoes, chopped 1/2 tsp tamarind paste (or to taste) 1 tsp rasam powder (or to taste) A pinch of turmeric Salt to taste 2 tbsp oil (approx.) Fresh coriander and curry leaves 1 tsp mustard seeds A pinch of asafoetida (hing) Method: Prepare the Neem Flowers: Heat 2 tbsp oil in a pan. Add the veppampoo (neem flowers) and fry them until they turn dark brown and start smoking, being careful not to burn them. Remove from heat and set aside. Cook the Base: In a pot, boil the chopped tomatoes with tamarind, turmeric, and salt until the tomatoes are soft and well-cooked. Add Spices and Stock: Add the rasam powder to

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