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Lady’s-finger / bhinDi masala

Ingredients

• bhinDi - 15 to 18 nos
• Grated Coconout - 4 tablespoons
• Red Chillies - 6 to 7
• Urad daal - 1.5 teaspoons
• Dhania / Coriander seeds - 1.5 teaspoons
• Tamarind
• Oil - 1 teaspoon
• Salt to taste

Method

• Cut bhindi into small pieces and keep aside.
• Take a pan with very little oil and fry the urad daal, dhania and red chillies in that order.
• Grind together the fried ingredients, grated coconut and tamarind.
• Now add this masala to the bhindi, add half a cup of water, salt to taste and cook over medium flame till bhindi is cooked.

Serves: 3-4 Preparation time: 30 mins

It means Brinjal Chutney !!!

Ingredients

• Brinjal – 1 big
• Grated Coconout – 1 cup
• Onion - 1 small
• Green Chillies – 4 to 5
• Oil – 1 teaspoon
• Tamarind
• Salt to taste

Method

• Fry the brinjal over a gas burner with small flame on all sides. This would take approximately 20 mins.
• Peel the upper burnt layer of the brinjal and mash the remaining portion.
• Cut the onion into very small pieces and keep aside.
• Fry the green chillies in a pan with very little oil for 2 mins
• Grind together grated coconut, the fried chillies and tamarind.
• Now in a bowl, add the mashed brinjal, the ground mixture, onion and salt to taste.

Serves: 4 Preparation time: 30 mins

This is a kind of daal and goes very well with white rice.

Ingredients

• Toor Daal - 1 cup
• Jeera (Cumin seeds) - 3 teaspoons
• Grated Coconout - 3 tablespoons
• Green Chillies - 3 to 4
• Oil - 1 teaspoon
• Mustard - 1/2 teaspoon
• Curry Leaves - 5 to 6
• Pinch of Turmeric
• Salt to taste

Method

• Cook Daal.
• Fry the green chillies in a pan with very little oil for 2 mins
• Grind together grated coconut, the fried chillies, jeera and turmeric
• Now add this mixture to the daal, add some water to dilute, salt to taste and cook for 5-6 mins.
• Season with mustard and curry leaves

Serves: 3-4

Preparation time: 30 mins