BADANE KAYI ENNEGAYI (ROUND PURPLE BRINJAL SUBJEE)

INGREDIENTS:

1.10 Numbers Round Small Purple Brinjals.

2. 6 Tsps Vangi Bhath Powder.

3. 2 Tsps Amchur.

4. 2 Tsps Sugar.

5. Salt to Taste.

6. Haldi.

7. Hing.

8. 4 Tsps of Oil to Mix.

9.TADKA: 8 - 10 Tsps of Oil,Mustard Seeds,Hing, Haldi & Curry Leaves.

  

10.FRESH MASALA: 2 Sticks of Cinnamon, 5 Tsps Urad Dal, 5 Tsps White Thil, 10 Tsps of Grated Cobra. Fry everything nicely.When cool powder it Coarsely & Mix nicely with Vangi Bhath Powder.

 METHOD:

 1.Wash Brinjal Nicely.Slit Brinjals into 4 Parts neatly.

2.Mix Vangibhath powder, Fresh Masala,Hing,Haldi,Amchur,Sugar & Salt with Oil nicely.

3.Fill the Mixture Nicely in the Slit Brinjals.

4.Take Thick Bottomed Flat Kadai & Heat it.

5.Prepare Tadka With 10 Tsps of Oil,Mustard Seeds,Haldi,Hing,Curry Leaves.

6.When its done Leave the filled Brinjals slowly into the Oil.

7.Cook Nicely by Covering a Lid & Occasional Stirring Slowly by Avoiding the Breakage of Brinjals.

8.When its Tender & Cooked Nicely Serve Hot with Chapathis OR Rice. 

MASHED POTATO BONDAS

INGREDINTS:

1.6-8 Medium Size Potatoes.

2.8-10 Tsps of Rice Flour.

3.10-15 Green Chilles.

4.2-3 Inch Grated Ginger.

5.1 Cup Grated Coconut OR Cobra.

6.Cleaned & washed Coriander & Curry Leaves.

7.2-3 Tsps Lime Juice.

8.Salt To Taste.

9.Sufficient Oil to Deep Fry.

METHOD:

1.Wash nicely & Pressure cook Potatoes for 5-6 Whistles & keep aside till it is cool. 

2.Then peel the skin & mash nicely & smoothly.

3.Grind Green Chillies & Ginger Coarsely & add to the Potatoes.

4.Add all the ingredients together & make a nice smooth dough without adding water.

5.Make small balls from the prepared dough.

6.Apply little oil to the palm,Place the ball on the palm & just press softly to make it flat & then deep fry to Golden Brown Colour.

*SERVE WITH COCONUT CHUTNEY,TOMATO 

 SAUCE,CORIANDER CHUTNEY ETC.