Anda Curry with Twist

Time 30 min

Ingredients

Eggs 3

Finely chopped onion 1 big size

Finely chopped tomato 1 medium size

Ginger garlic paste 1 tsp

Fresh coconut paste 2 tbsp

Red chili powder / kanda lasun chatney 1 tbsp

Garam masala 1/2 tsp

Pepper powder 1/4 tsp

Water 1.5 cup

Oil 2 tbsp

Salt to taste

Method

Take 1 tsp water in a mixing bowl add salt and pepper powder. Mix well then add egg yolk and white in a mixing bowl. Mix well. Pour in a steel plate / steel vessel, steam in steamer (for 15 min) / pressure cooker  for 2-3 whistles. (keep water in cooker as usual). After pressure is released take out plate. Allow it to cool. Then cut into cubes. Keep it aside. (If you wish you can shallow fry cubes in oil till it turns golden in colour, it taste good).

Heat oil in pan, add cumin seeds, onion and tomato, fry till it turns golden brown. Then add ginger garlic paste & coconut paste. Fry for about 2-3 min. Then add red chili powder / kanda lasun chatney, garam masala. Fry for 2-3 min. on low flame. Then add egg cubes, salt, and water cook for 8-10 min covering lid on low flame. Switch off when it is done.

Bharleli Olya Kandyacha Rassa

Time 30 min

Ingredients

Spring onions 1 bunch (Onion should be big in size) 

For stuffing

Red chili powder / Kolhapuri masala 1.5 tsp

Turmeric powder 1/4 tsp

Cumin powder 1/4 tsp

Coriander powder 1/4 tsp

Chopped coriander 2 tbsp

Garam masala 1/4 tsp

Coconut powder (Fresh or dry) 2 tbsp

Grated ginger garlic 1/2 tsp

Water 2 tsp

Salt to taste

Oil 3 tsp

Method

Clean spring onions. Take only white onion and not greens. Make 2 cuts at center so that stuffing can be stuffed. Keep it aside.

Mix all ingredients for stuffing in mixing bowl. Now add stuffing in the onions. Keep it aside.

Heat oil in pan, add onion. Fry very well for 3-4 min. Then add remaining masala and 4-5 tsp water. Cover with lid. Cook untill onion becomes tender. Serve with chapati or rice. 

Daal Vangi

Time 20 min

Ingredients

Egg plant 4-5 medium size

Pigeon peas /Tur daal 1/2 cup

Finely chopped onion 1 big size

Red chili powder / Kolhapuri masala 1.5 tsp

Dry coconut powder 1 tsp

Turmeric powder 1/4 tsp

Cumin seeds 1/2 tsp

Amchur powder 2-3 pinch

Water 2 tbsp

Oil 3 tsp

Salt to taste

Method

Soak tur daal for 2-3 hrs. 

Clean egg plants. Make 1 cut at center so that egg plant get divided into 2 parts. U can make  four separate parts or just two parts. Keep egg plants in water. Keep it aside.

Heat oil in pan, add cumin seeds after it crackles add onion  saute till onion turns golden brown. Then add red chili powder/kolhapuri masala, coconut powder, turmeric powder, fry for 3-4 min. Then add egg plants. Then add 2 tbsp water, amchur powder and salt. Mix well. Cook covering lid till egg plant and tur daal turns tender. Or you can pressure cook for just one whistle and release pressure immediately otherwise it will get overcooked. Serve with bhakari or chapati.