Gobhi Bhare tamatar is tomatoes stuffed with cauliflower filling and the filling is sealed with gram flour coating.This recipe is adapted from Nita Mehta’s cook book and it goes great with rice or roti as a side dish.
1.Tomatoes(cut into Halves) – 5
For the Filling
- Cauliflower(medium,grated) – Half piece
- Paneer(chopped finely) 50 gms
- Cumin seeds(jeerakam) – 1/2 tsp
- Ginger(finely grated)-1/4”
- Red chilly powder – 1/4 tsp
- Garam Masala – 1/2 tsp
- Amchoor powder –1/4 tsp
- Cashewnuts(chopped) –2 tbsp
- Raisins – 1 tbsp
- Sugar-1/4 tsp
- Besan(Gram Flour) –3 tbsp
- Orange color – a pinch
- Ajwain(carom seeds) – a pinch
- In a Kadai,heat 3 tbsp oil. Add cumin seeds and when it turns golden,add grated ginger and saute for a minute on low flame.
- Add salt, red chilly powder,garam masala powder and amchoor powder.Add cashewnuts and raisins.stir for a few seconds.
- Add grated cauliflower to it and mix well.Add sugar and cover and cook for about 10 minutes,stirring frequently till the cauliflower is cooked well.
- Add chopped paneer and gently mix .Remove from fire.
- Cut firm tomatoes into half.Scoop out the pulp.Rub a little salt inside and keep them upside down for 15 minutes.
- Fill with cauliflower filling.Press well.
- Spread besan in a plate.add a pinch of orange color,salt,and ajwain.Holding the filling side up,invert the tomato in the besan to coat the top of the filling.
- Heat 2 tsp of oil on a tawa. Invert the tomato in hot oil on the tawa with the filling side down.
- Turn after a minute to slightly cook the other side too.
- Keep on fire for a short while or the tomatoes turn limp.
- Turn when the side is done.
- Serve Hot as a side dish.
Achaari Baingan is eggplant pickled with the spices.This recipe is adapted from Nita Mehta’s cook book.This tastes great with roti.
- Brinjal(Aubergine) – 6
- Tomatoes (finely chopped) – 3
- Ginger-garlic paste – 2 tsp
- Curry leaves – 15
- Turmeric powder – 1/2 tsp
- Red chilly powder – 1/2 tsp
- Coriander powder – 1 tbsp
- Asafoetida(hing) –a pinch
- Fennel seeds(saunf) – 1 tsp
- Onion seeds (Kalonji) – 1/2 tsp
- Fenugreek seeds (methi dana) – 1/2 tsp
- Mustard seeds – 1 tsp
- Salt- 1 tsp
- Cut brinjal into half lengthwise and then into 1 “ pieces.Deep fry till light brown.
- Heat oil in a pan .Add ginger-garlic paste,curry leaves and fry for a minute.
- Add asafoetida,fennel seeds,kalonji,fenugreek seeds and mustard seeds.stir till fenugreek seeds turns brown.
- Add turmeric powder,chilly powder,coriander powder and salt.Stir for 30 seconds.
- Add chopped tomatoes and stir for about 7-8 minutes or till oil separates.
- Add fried brinjals.Sprinkle 1/4 tsp salt and stir gently on slow fire for a few minutes till well mixed.
- Serve hot with rotis.
Bhindi Dakshini is prepared with fried okra in a masala gravy and finally add fresh grated coconut to it as a garnish.This goes well with roti.This recipe is adapted from Nita Mehta’s cookbook “Favourite Recipes”.After having this yummy bhindi curry with chappathi ,this is one of my favorites too.:-)Enjoy!
- Ladies finger(Bhindi/Okra) – 250 gms
- Onion(large,chopped) –1
- Tomatoes(chopped) –2
- Green Chilly (deseeded and chopped) –1
- Chilly Powder – 1/4 tsp
- Coriander powder – 1/2 tsp
- Turmeric powder – 1/4 tsp
- Thick Curd(beaten till smooth) – 3 tbsp
- Chana daal – 1 tsp
- urad daal – 1 tsp
- Cumin seeds (jeerakam) – 1/2 tsp
- Mustard seeds – 1/2 tsp
- Dry red chilly – 2
- Curry leaves – 10 –12
- Salt – 3/4 tsp
- Grated fresh coconut – for garnish
- Wash okra and wipe dry.cut the tip of the head of each okra leaving the pointed end as it is. Now cut the bhindi vertically from the middle making 2 smaller pieces from each okra.
- Heat oil in a kadhai and deep fry the bhindi on medium heat in 2 batches..Do not over fry the okra ,it should retain its green color.drain on a paper napkin.keep aside.
- Heat 2 tbsp in a pan. Add chana dal and urad dal and stir for a few seconds till it changes its color.
- Add cumin seeds,mustard seeds and dry red chilies.once it starts to splutter add curry leaves,chopped green chilli and onion.cook till onion turns light brown.
- Add the chopped tomatoes and cook for 2 minutes till soft.
- Add the dry masala powders and fry for 2 minutes.
- Add 1/4 cup of water and the fried bhindi.cover and cook for 1 minute.
- Add beaten curd.cook on medium heat till the water from the curd evaporates.
- stir for 3-4 minutes till the masala coats the bhindi.
- Garnish with grated coconut.
- serve with chappati and raita.