Zucchini                     : 1

Onion                         : 1 medium size

Chilli pdr                    : 1 tsp

Coriander pdr             : 1tsp

Ginger chopped          : 1/2  tsp

Garlic chopped           : 1 tsp

Coconut milk              : 1/2 cup

Cashews                      : 3 nos

Cumin seeds                : 1/4 tsp

Mustard seeds              : 1 tsp

Turmeric pdr                : 1/8 tsp

Salt to taste

Oil                               : 2 tbsp

Coriander leaves         : chopped 1 tsp

Cut zucchini into cubes.

Chop onion finely.

Heat one tbsp oil in tawa and shallow fry it, keep aside.

Heat the remaining oil in a kadai add mustard seeds and cumin seeds. When it pops up add finely chopped onion and saute it well. Then add the chopped ginger and garlic, saute again.  Then reduce the flame and add the chilli pdr, tirmeric pdr and coriander pdr. Fry for a few seconds and add the fried  zucchini pieces. Mix well and add half cup of water and salt. Cook it for a while and add the coconut milk. Powder the cashews and add it to the curry. Boil for a minute and switch off the stove. Garnish with coriander leaves. 

 

Besan                          : 2 tbsp

Yoghurt                       : 1 cup

Carrot                         : 1

Mix yoghurt and besan together, whisk it and keep aside.

Cut all the vegetabes into medium size cubes.  Cook  the vegetables in a pressure cooker  adding salt, turmeric pdr   and a cup of water.  After one whistle switch off the stove and keep aside.

Heat ghee in a kadai add  mustard seeds, when it pops up break the red chillies and cumin seeds. Add chopped garlic and saute for a few seconds till the raw smell goes.  Reduce the flame and  add the  curry leaves , fenugree powder, asafoetida powder  and chilli pdr, mix well and add the yoghurt mixture to this stir well.  Keep it in a low flame stirring frequently for 6 to 7 minutes and add the cooked vegetables to this. Mix well and check the salt. Cook it again for 2 to 3 minutes and remive from fire. Serve hot!!

Brinjal (Egg plant)                           : 1/2 

Onion                                               : 1

Turmeric pdr                                    : 1/8 tsp

Red chilli pdr                                   : 1 tsp

Salt to taste

Oil                                                    : 2tbsp

Curry leaves                                     : 1 sprig

To grind 

Peanuts                                             : 1/4 cup

Cumin seeds                                     : 1/4 tsp

Garlic                                                : 3 cloves

Ginger                                               : 1" pc 

Grind the peanuts, cumin seeds, garlic and ginger together coarsely and keep aside.
If the egg plant is big half f it will do.  Cut the brinjal into small cubes.
Slice onion thinly. Heat oil in a kadai saute the onion slices till it changes the colour. Then add the ground peanut mixture to this and saute it for one minute. Then add the brinjal pieces to this, add salt, turmeric pdr and chilli pdr, mix well. Sprinkle  a handful of water and close the kadai and cook it till the brinjal is soft and the masala covers the brinjal pieces, add curry leaves.  Its a good side dish for rice or chappathi.