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Showing posts from July, 2021

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Brinjal Gothsu (Curry with Brinjal)

Moloshyam -Easy lentil & veg curry

  This simple curry is one of my go to when I am not in mood for cooking and also when I really don't have lot of veggies in hand. This is my version of making this simple curry, but there are many other variations as well. Moloshyam is a simple comfort curry that goes well with bowl of rice. It's usually made with ash gourd, dal and tomatoes. But you can use other veggies as well like snake gourd, cucumber or like I have used small brinjal. In short its a delicious simple less spicy curry made with lentil, one veggie and touch of coconut oil. Let's see how its done. Step wise pics are given below.  Ingredients:  1 cup dal  1/2 cup brinjal or any other veggie (quick cooking) 1 cup tomato chopped  3-4 Green chillies slit  Water for cooking Salt to taste  1/2 tsp turmeric powder 2 tsp coconut oil  Handful curry leaves Method:  Wash, clean the dal and cook it with some water in a pressure cooker for 3-4 whistles or until cooked well While the dal is getting cooked, chop the br

Black Eyed Beans with Spinach & Tomato

A refreshing and light dish, this is easy to make and is very versatile - you can make using other pulses as well. You can serve this over plain rice or with chappati to make a meal. The recipe is quick to make once the onion, garlic and tomatoes have been chopped – just 15 minutes or so. I usually add less yoghurt or curd, but you can make it milder if you like to- just add more yoghurt. Lets see how its done. Do check out the recipe video below Ingredients:  3 tbsp vegetable oil 1/2 tsp mustard seeds 2 garlic cloves, finely chopped 10-12 curry leaves 1/2 cup chopped onion 2 green chilies, slit lengthwise 1/2 tsp chili powder 1 tsp coriander powder 1/2 tsp turmeric powder 1 cup (200 g) tomatoes, cut into small pieces 1/4 cup spinach, chopped 1/2 cup cooked or canned black-eye beans  Salt to taste 3-4 Tbsp of plain yogurt/curd Method: Soak the black eyed beans in water for atleast 4 hours  Boil and cook the lobia in cooker for 4-5 whistles and keep aside Heat the oil in a large saucepa