Recipes by Usha Kumar

• Veppam Poo Rasam
• Baingan Bartha

Veppam Poo Rasam by Usha Kumar

Pathiya Samayal Contest entry by Usha Kumar

Ingredients: 

veppamboo – 1/4 cup

Dal Stock – 2 cups (Pressure cook dal with lots of water and take the stock) 

Tomatoes – 4 

Tamarind – 1/2 tsp or to taste 

Rasam Powder – 1 tsp (or to taste) 

Turmeric – a pinch 

Salt 

Oil – 2 tbsp, approx. 

Coriander and Curry Leaves 

Mustard 

Asafoetida 

Method: 

Take 2 tbsp oil in a pan, when its hot, put the vepampoo in it and fry for a few minutes. (Care should be taken not to burn them. The entire vepampoo should be covered in oil, Fry until they turn a dark brown and when it starts smoking, take off heat and keep aside.) Boil together chopped tomatoes, tamarind, turmeric and salt. Add rasam powder and let boil for a few more minutes. Finally, add the fried vepampoo and curry and coriander leaves and keep for about 5 minutes on low flame. Temper with mustard and asafoetida. serve with roasted pappad,

Baingan Bartha by Usha Kumar

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 bhartha for 5-7 minutes over medium heat.Garnish the baigan bharta with green coriander leaves and serve hot.

Note:Green peas is yr choice..if you want you can add..otherwise leave it. A delicious side dish for chappathis, pulkas, tandoori items..even it goes wid plain rice..