Baghare Baigan

Ingredients
Small round Brinjals - 10Cashews
Ginger and garlic paste - 2 table spoon
Onion - 1 medium ( paste)
Green chillies - 7 ( crushed )
coriander leaves - a bunch
Fresh tomato paste - 2 riped one
Amchoor powder - 1 table spoon
Saunf powder - 1 tea spoon
Coriander powder - 1 tea spoon
Cumin seed powder - 1 tea spoon
Turmeric powder - 1 tea spoon
Five whole masala - pinch
salt - to taste
Method
Slit Brinjal , in four pieces in such a way that head of the brinjal is still intact . In a small bowl mix salt and turmeric powder . Stuff brinjal with this mix and keep aside .Now in a pan deep fry that stuffed brinjal just by turning once ( As brinjals are delicate and it might break or scatter in that pan )
In a large skillet dry roast cashew nuts and dry grind like powder and put that away . Now in the same skillet put 2 large spoon of cooking oil and add a pinch of whole masala ( Cumin seed , mustard seed , fenugreek seeds , black cumin seed and saunf seeds )
Now add onion paste and ginger garlic paste and fry till little brown , add green chilli paste and dry roasted cashew powder and fry little bit , now add tomato paste and sauf powder , cumin and coriander powder and fry till good aroma of all ingredients . At the end just add amchoor powder and turmeric powder and salt to taste .This would be little thick like paste .
Now stuff ( paste ) little bit , in each fried brinjals carefully and keep them aside in a serving dish .Now add little bit of water in remaining paste just to make thick consistency like sauce . Let it boil once and switch of gas . Pour this sauce on top of the stuffed brinjal and garnish with chopped coriander leaves .
Serve with Paratha , Roti , naan or Rice .

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Vegetarian Fish

Preparation Time: 10 mins.
Cooking Time: 20 mins.
Serves: 4-5


Ingredients:

• Green banana - 4 (big size)
• Rice - 3/4 cup
• Mustard seed - 3 table spoon
• Garlic - 5 cloves
• Green chillies - 2
• Red Chilly - 1
  
• Tumeric powder- 1/4 tea spoon
• Bay Leaves - 2
• Salt - to taste
• Fenugreek -1/4 tea spoon
• Tomato -2 big size
• Corriander leaves -
  
• Oil -
  

Method:

Soak rice in the water for half an hour and grind it to a paste.

Grind mustard seed, garlic, green chillies to a fine paste.

Peel of the banana and cut it into fish size but it should not be chick. Chop tomatoes and corriander leaves and keep aside.

Put tumeric powder and salt into the rice paste.

Now heat sufficient oil in a kadahi for frying. Take banana pieces and dip it in the rice paste and deep fry. Put fenugreek, bay leaves and red chilly in the kadahi and after it is light brown put the mustard garlic paste, tumeric powder, chopped tomatoes and salt. Stir nicely on low heat. Put water and let it boil for 10 minutes, put all the fried bananas in it and cook for 5 minutes on low heat garnish with corriander leaves and serve hot with rice.

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