Brinjal Curry

Sweet and Tangy Brinjal/Eggplant Curry

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Ingredients:	Quantity
Brinjal(Thin and long)	500 gms
Medium sized Onion	2 nos
Tomato Peeled and crushed*	2 nos
Ginger-Garlic Paste	2 tbsp
Turmeric	1/2 tsp
Paprika/Kashmiri Red Chilli Powder	1 tsp
Coriander Powder	2 tsp
Garam Masala	1 tsp
Mustard Powder	1/4 tsp
Tomato Paste	2 tbsp
Brown Sugar	2 tsp
White Vinegar	1 tbsp
Salt	To taste
Olive oil	3-4 tbsp
Tempering:
Mustard Seeds	1 tsp
Cumin Seeds	1 tsp
Coriander	To Garnish

Preparation:
1) Cut the Brinjal into diagonal slices and fry them in a fry pan separately until slightly softened. Sprinkle some salt.
2) Heat oil in another pan and add mustard seeds and cumin, once they splutter add the onions and saute them for a min and add the ginger-garlic paste.
3) Add the turmeric, paprika, coriander powder, garam masala and mustard powder and saute until the onions are translucent.
4) Add the brinjal and saute well and then add the crushed tomatoes, tomato paste, brown sugar and vinegar and mix well.
5) Let all the spices combine and cook well. Garnish with coriander leaves and server with rice or roti bread.

Note:* Microwave the tomatoes making four straight lengthwise incision for 5 mins. Let it cool for 5 mins and then remove the skin and crush the tomatoes.

Potato Fry

Spicy Potato fried in Indian Spices

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Ingredients:	Quantity
Medium sized Potato	5 nos
Ginger-Garlic paste*	1 tbsp
Mustard Seeds	1 tsp
Curry Leaves	Few
Asafoetida	A Pinch
Salt	To taste
Oil	3-4 tbsp
Pepper powder	1 tsp
Spice Mix**:
Red Chilly Powder	1 tsp
Coriander Powder	1 1/2 tsp
Turmeric Powder	1/4 tsp
Cumin Powder	1/4 tsp
Garam Masala	1/2 tsp
Curry Powder***	1/2 tsp

Preparation:
1) Cook potato with skin in pressure cooker or in a saucepan filled with enough water and add salt to it. Once cooked remove the skin and cut the potatoes into cubes.
2) In a pan add oil and let it get hot and then add the mustard seeds and once it splutter add the Asafoetida and curry leaves.
3) Add the ginger garlic paste and fry for a min.
4) Add the spice mixture to the oil and fry for a few seconds, be careful not to burn the spice mix.
5) Add the potatoes and mix them without smashing them.
6) Let it fry for few mins and add the pepper powder and adjust salt as needed and fry for 2-3 more mins. A nice spicy potato fry is ready to be served with Roti, Rice and Lentils(Dal) or Korma.

Note:
* You can use ginger powder(1/2 tsp) and garlic powder(1/2 tsp) instead of the paste.
** Spice mix - adjust quantity according to your taste buds.
*** Curry powder can be replaced with Sambar powder or another 1/2 tsp Garam Masala.