Yam n flat Beans Subzi

Ingredients

2 cups yam (cleaned, washed and cubed)
1 cup flat beans cut into 2 inch size
1 inch ginger
2-3 tbsp tamarind pulp
1tsp coriander powder
1/2 tsp chilli powder
1/2 tsp turmeric powder
1 tbsp dry coconut powder
Salt to taste
2 tbsp oil

for tempering
2 tsp oil
1/2 mustard seeds
1/2 tsp urad dal
1/2 tsp chana dal
2 dry red chillies
1 sprig curry leaves
roasted cashewnut for garnish (optional)

Preparation

After cleaning the yam and cutting into cubes add 2 cups water to it. Pressure cook yam and broad beans separately in the cooker for 2 whitles. Do not add water to the broad beans. Once the veggies cool down, drain the extra water from the yam. In a pan add 2 tbsp oil and fry the yam pieces till slightly brown and crisp. Set aside.
In a pan add the tempering ingredients in the given order and let them splutter. To this add finely chopped ginger, the beans and fry for 2 minutes. Add tamarind pulp, dry coconut, coriander powder, tumeric powder and mix well. To this mixture add yam pieces and salt. Mix well and cook for few more minutes.
Garnish with cashewnuts or coriander leaves and serve warm with roti or rice.

Sweet Pongal with Brown Rice Poha

Ingredients

2 cups brown rice poha (Flattened rice)
1 cup moong dal
1 cup Jaggery
3-4 tbsp ghee
3 tsp cashewnuts
3 tsp raisins
3 tsp grated fresh coconut
almonds and walnuts to garnish

Preparation

Wash the poha, drain and set aside. Wash moong dal and Pressure cook it adding 3 cups of water for 3 whistles.
Melt the Jaggery in a pan with very little water (1/2 cup ) and strain it to remove the impurities.
In a pan add 1 tsp ghee and fry the nuts and raisins till golden. Set aside.
In a bowl add poha, dal and jaggery and mix well. Heat a heavy bottomed pan with remaining ghee and add the poha mixture. If you like you can add 1/2 cup milk. I did not do that. If you feel the pongal is too dry you can add 1/2 cup of water. Add the dry fruits and  grated coconut. Serve hot.

This recipe can be made very quickly especially during festivals like Sankranti, Vasant panchami etc. and can be offered to God.

Baghare Baingan

Ingredients

250 grams small brinjals
2 medium onions, quartered
1 1/2 tsp coriander seeds
1 1/2 tbsp sesame seeds
2 tbsp peanuts
1/2 tsp cumin seeds
3/4 tsp poppy seeds
1 tbsp grated dried coconut
a pinch of fenugreek seeds
1 inch ginger, roughly chopped
6-8 garlic cloves, roughly chopped
salt to taste
a pinch of turmeric powder
1/2 tsp red chilli powder
1/2 tsp grated jaggery or sugar
2 tbsp tamarind pulp
1/2 cup olive oil
1 sprig curry leaves
fresh coriander leaves to garnish

Preparation
Wash brinjals and wipe them clean with dry cloth. Make slit along the length taking care that the brinjal is held together at the stem. In a wide pan, add 2-4 tbsp oil and fry the brinjals till half cooked and soft from inside. Take care not to toss them too much as they tend to break. Set aside. In a pan add 1 tsp oil and roast the onions till they turn light brown and soften. Set aside. Dry roast coriander seeds, sesame seeds, peanuts, cumin seeds, poppy seeds, dried coconut and fenugreek seeds separately, till they begin to change colour and give out a nice aroma. Grind together roasted onions, roasted spices, ginger, garlic, salt turmeric powder, chilli powder and jaggery to a fine paste (2-3 tbsp water can be added to make the paste). Add tamarind pulp and mix well.

In a pan add 2-3 tbsp oil , add curry leaves and saute. Add the gravy to the pan and slighty bring to boil till the oil comes out of the gravy. Add the brinjals to this and simmer. If the gravy is too thick, water can be added as desired. Cook till the oil comes to the surface, garnish with coriander leaves and serve hot. If you feel the gravy is too sweet, you can add some more red chilli powder or green chillies and some extra tamarind pulp!

This recipe is inspired from Chef Sanjeev Kapoor.
When ever I cook brinjals directly in any gravy base they never get cooked from inside. So I made some changes and precooked the brinjals and added them to the gravy.
Sending this recipe to "I must make that " Contest hosted by my very dear friend Pallavi of "A cook at Heart". She also has an amazing giveaway from Cuponation!