Bagara Baingan

Ingredients
1) Brinjol(Baingan) - 10
2) Groundnut - 50gms
3) Onion - 1 large
4) Green Chillies - 3
5) Tamarind - 20gms
6) Sesame Seeds - 3/4th cup
7) Coconut Powder - 2 pieces
8) Ginger Garlic paste - 1 spoon
9) Whole Garam Masala(bay leaves, cinnamon sticks, Cloves, Cardamom)
10) Red Chilli powder - 1/2 spoon
11) Fenugreek Seeds - 5gms
12) Coriander Powder, Cumins Powder - each 1 spoon(or can use homemade Garam Masala - 2 spoons)
13) Mustard Seeds - 3gms
14) Cumin Seeds(Jeera) - 3gms
15) Turmeric Powder - 1/4 spoon
16) Curry Leaves - 5
17) Asafoetida(hing) - 2gms
18) Oil - as needed
19) Salt - as per taste

Procedure
1. Soak Tamarind in water and keep it aside(To prepare Tamarind Juice).
2. Take Groundnuts in a pan and heat them(Can add little oil) until they turn dark brown.
3. Add Sesame seeds  to the groundnut and heat them until the seeds turn brown colour.
4. Add Coconut powder to the pan and mix them and heat it for 2 mins.
5. Grind the above mixture by adding water(the mixture formed should be little gravy) and keep it aside.
6. Cut the Brinjols each into four parts keeping the stem intact(i.e from bottom of the Brinjol).
7. Deep fry the Brinjols until they become soft.
8. Take oil in another pan and heat the whole Garam Masala.
9. Add mustard seeds to the pan and once they splutter add cumin seeds.
10. Once the Cumin seeds splutter add the Fenugreek seeds.
11. Add Onion(finely chopped) and Green Chillies(cut into parts) and heat.
12. Add Asafoetida to the above mixture and mix well.
13. Add Curry leaves and Turmeric powder and mix thoroughly until the Onions are fried.
14. Add Ginger Garlic paste to the mixture and mix thoroughly. Add Water to maintain consistency and uniform mixture.
15.Allow the mixture to heat properly. Once Oil starts separating out and then add home made Garam Masala and Red Chilli powder and mix properly.
Garam Masala - Take Chana daal, Urad daal, Coriander, Cumin seeds, Asafoetida, Red Chillies and heat all of them and grind them into fine powder.
16. Add the groundnut gravy to the above mixture and mix thoroughly.
17.Let the mixture boil (bubble pop up) and then add Tamarind Juice(squeeze Tamarind in the water) and mix properly.
18. Add Salt to the above mixture and stir it.
19. Close the pan and let the gravy boil for 5 mins.
20. Add the fried Brinjol to the gravy . Ensure that each Brinjol is covered with the gravy.
21. Let the Brinjols get fried in the gravy for 10 mins.
22. Bagara Baingan is ready and serve hot.

                             

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Sev-Sooji Upma

Ingredients
1) Sev(vermicilli) - 1 cup
2) Sooji - 1 cup
3) Onion - 1 large
4) Tomato - 1 large
5) Green Chillies - 5
6) Curry Leaves - 5
7) Groundnut - 50gms
8) Garlic - 2 pieces
9) Ginger - 5gms
10) Cashew - 5gms
11) Ghee - 1 table spoon
12) Mustard Seeds - 3gms
13) Cumin Seeds - 3gms
14) Chana Dal - 3gms
15) Urad Dal - 3gms
16) Red Chillies - 1
17) Oil - 2 spoons
18) Salt - as per taste

Procedure
1. Take a pan and heat oil.
2. Add Groundnut to the heated oil and fry them until they turn slight brown.
3. Add Mustard Seeds, Cumin Seeds and fry until the seeds platter. Then add Chana Dal, Urad Dal and Red Chillies(break it into two pieces) to it.
4. After a minute once the Dal turns slight brown add finely chopped ginger and garlic, green chillies(cut into small pieces) and curry leaves and fry them until garlic turns brown.
5. Add Onion to the pan and fry them until they turn white.
6. Add Tomato(sliced into pieces) to the mixture and fry until the Tomato becomes soft.
7. Add 4 cups of water to the pan and mix the ingredients well and keep the flame medium.
8. Add salt to it, stir well and close the pan with lid.
9. Allow the water to boil and remove the lid once water start boiling(bubbles pop up).
10. Add Sev to it slowly and stir it thoroughly while adding Sev.
11. After Sev is boiled add Sooji to the mixture and mix thoroughly while adding Sooji for uniform minture.
12. Reduce the flame and take another small pan and add Ghee to it and fry it.
13. Add Cashews to the heated Ghee and fry them until they turn light brown.
14. Add the Cashews along with the Ghee to the mixture and mix well and heat it for a minute.
15. Sev-Sooji Upma is ready and serve hot

                          

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