Stuffed Egg Plant

Stuffed Egg Plant

10-12 Baby Tomatoes

8-10 baby potatoes

4 stuffing peppers

4 egg Plant

8 tsp  almond powder

3 tsp coriander powder

2 tsp MDH Tava fry masala

6-8 tsp oil

1/2 tsp cumin and mustard seeds and Hing.

4-5 sliced green chilies

5-6 sliced Garlic

1 tsp Lemon juice

Salt

Slit egg plant into four upto the stem.

Slit peppers lengthwise upto the stem. Poke holes in the potatoes with a fork. Mix all the dry ingredients except Cumin, mustard and Hing. Stuff eggplant and peppers with this mix. Leave remaining stuffing aside.

In a baking dish place stuffed eggplant, potatoes, peppers, garlic And green chillies. Hear oil add mustard seeds, cumin seeds and Hing. Turn gas off then Pour 1/3 cup water in this oil seasoning. Pour this seasoning over the vegetables onto the baking dish. Cover dish with foil and Bake 30 minutes at 350F. Remove from oven and Add baby tomatoes, stuffed peppers and lemon juice. Mix 1/3 cup water to remaining masala and pour it over the baked vegetables. Bake again uncovered on 325F for 10 minutes and broil on low for another 5-6 minutes.  Serve wit Roti, Naan or poori.

Jain Gawar Fali sabji

Jain Gawar fali ( cluster Beans) 

1-1/2 Lbs chopped gavar.

6-8 tsp oil

1/2 tsp Mustard and Cumin seeds and Hing.

1 1/2 tsp MDH Sabji Masala

2tsp ( my recipe Almond chutney) or Almond powder.

1 tsp coriander and red chili powder

1/2 tsp turmeric powder

Salt

3 cube tamarind soaked in 1/4 cup water or 1/4 tsp tamarind paste.

Cook gawar  in water on open pot until tender. Strain excess water out of cooked gawar.  Do not over cook.

Heat Oil, add mustard seeds, cumin seeds and Hing. Add gawar and stir couple minutes. Add all dry masala ingredients and stir couple minutes. Add tamarind paste to 1/4 cup water or the fresh soaked tamarind purée to gawar. Stir and cook for 5 minutes covered with lid, stirring occasionally. Serve hot with Roti.

Spinach or Methi Besan Subji

Spinach or Methi Besan subji

I cup besan ( Chickpea flour)

5 cup water

1cup chopped spinach or Methi Bhaji

2 tsp Ginger and green chili paste

1/4 tsp Ajwain

Salt

1/4tsp Haldi

1/4 tsp Methi Masala

1/4 tsp lemon

4 tsp Mustard oil, 4 tsp canola oil.

Rye, Zeera, Hing, curry leaves, red whole pepper, dhania Powder and Cilantro.

In a bowl whisk Besan, spinach, water, salt, Ajwain, Methi powder, ginger green chili paste, Haldi, and lemon juice. 

Heat 2 tsp canola oil and add the mixture. Stir continuously on medium heat until it thickens enough to spread on a plate. Grease plate and spread mix to about 1 and 1/2inch thick. Let it cool for half hour. Cut this mix into small squares. 

Heat mustard oil and canola oil in a pan. add Rye, Zeera, Hing, Curry leaves, red whole Pepper. Add all the besan squares, then add salt, red chili powder, Dhania powder and Haldi. Stir and toss  for 5 to 7 min. Garnish with Cilantro and serve with Roti or Paranta!