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SORSHE BEGUN (BRINJALS IN MUSTARD)

Ingredients:
Brinjals – 250 gms
Mustard seeds – 25 gms (ground to paste)
Kalonji seeds – ¼ tsp
Green chillies – 2-3
Turmeric -1 tsp
Red chilli powder – 2 tsp
Salt to taste
Sugar to taste
Mustard oil – 2 tbsp

Method:
  •  Wash brinjals and cut into quarters.
  • To make the mustard paste, soak mustard seeds in water for 10 minutes and grind to a coarse paste.
  • Heat mustard oil to smoking point. Add kalonji seeds and green chillies.
  • Add brinjals, turmeric, chilli powder, salt and 2-3 tbsp of water.
  • Cook on low heat till the brinjals are done.
  •  Add mustard paste and sugar, cook for 2-3 minutes.
  • Add a little more mustard oil and stir. Check the seasoning.
  •  Serve hot.



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4

Dondakaya Masala (Gherkins Masala) curry

Ingredients:
Dondakayalu - 250gms
Onions - 2
Oil - 2 tbsp
Cumin seeds - 1tsp
Tamarind juice - 2 tsp
Turmeric - 1/4tsp
Salt to taste


For Masala paste:
Peanuts -1 tbsp, Red Chillies - 3 no.'s, Gingely seeds - 1tbsp, Coriander seeds - 1 tbsp, coconut powder - 1tbsp,  cumin seeds - 1 tsp


Method:
Cut the onions into small pieces. Slit the dondakayalu into 4 long pieces. Dry roast all the masala ingredients and grind to make fine powder. Heat the oil add jeera when it crackles add onions. Fry onions for 5 minutes add dondakayalu, turmeric and salt. Cook for another 5 minutes the add the masala powder, tamarind juice and some water. Cook the curry till the oil floats. This curry goes well with rice and roti.