Ingredients:

Drumstick – 2 cups

Brinjal Sliced – 2 cups

Onion Sliced – 2

Garlic – 2

Chilli Powder – 2 tsp

Coriander Powder – 1 tsp

Turmeric – 1/4 tsp

Mustard – 1/2 tsp

Oil – 3 tsp

Salt – to taste

Water – as required

Method:

1. Take a tawa, heat oil and add mustard, onion and garlic.

2. Leave for few mins until raw flavor fades.

3. Now add brinjal and drumstick and sprinkle water and leave it to cook.

4. Once vegetables are cooked, add turmeric, chilli powder, coriander powder and salt.

5. Mix well and leave it for 5 mins.

Brinjal Drumstick Masala

This spicy masala can be served with rice.

Ingredients:

Egg – 1

Madras Onion/small onions – 2

Green Chilli – 2

Pepper Powder – a pinch

Ginger Garlic paste – 1/4 tsp

Turmeric – a pinch

garam masala – a pinch

Oil – little

Salt – to taste

Method:

1. Take a pan, add little oil, fry green chilli and onion and make it to a fine paste.

2. Now add pepper powder, ginger garlic paste, turmeric, salt, garam masala and mix well.

3. Beat the egg and add that to the above mixture.

4. Now take a flat pan, add little oil and spread the above mixture into a small dosa and allow it to cook.

5. Roll the dosa and serve hot with tomato sauce.

Note: If you make this in dosa pan, you wont need much oil and which is good for dieting people.

Ingredients:

Mulai keerai or amarnath spined – 2 cups(cleaned and chopped)

Moong dhal – 1 1/2 cup

Scraped coconut – 3 tsp

Green chilli – 2

Jeera – 1 tsp

Turmeric power – a pinch

Salt – to taste

oil – 1 1/2 tsp

Mustard – 1 tsp

Urad dhal – 1 tsp

Water – as required

Method:

1. Cook the moong dhal in a pan adding little water. Now add cleaned and chopped keerai to it.

2. Add turmeric and allow it to cook.

3. Take a mixie jar, add coconut, chilli and jeera and make a fine paste by adding water.

4. When the keerai is cooked, add salt, the ground paste and mix well.

5. Allow it to boil for few mins.

6. Garnish with popped mustard and roasted urad dhal.

Nutritious and delicious keerai kootu ready to be served with rice or with chappathi.

Ingredients:

Chepan kizhangu(taro root) – 250 g ( wash, cook and remove the outer skin)

Oil- 4 tsp

Chilli powder – 2 tsp

Coriander powder – 1 tsp

Turmeric – a pinch

Mustard – 1 tsp

Urad dhal – 1 tsp

Salt – to taste

Method:

1. Take a tawa, add oil, mustard and urad dhal.

2. Once the mustard pops, add chepan kilangu, chilli, turmeric, corriander power and salt.

3. Mix nicely such that the masala coats over all the chepan kilangu.

4. Allow it to cook so it get roasted.

Chepan Kizhangu or Taro Root Fry

Tasty chepan kizhangu fry is ready to be served as a side dish with sambar saadham.

Ingredients:

Chopped carrot – 2 cups

Green chilli – 1

Urad dhal – 1 tsp

Turmeric powder – a pinch

Salt – to taste

Oil – 1 tsp

Mustard – 1 tsp

water – little

Method:

1. Take a tawa, add oil and add mustard seeds.

2. Allow the mustard to pop and add urad dhal and sliced chilli.

3. Add the chopped carrot and sprinkle little water.

4. Add turmeric and allow it to cook.

5. After it gets cooked add salt and mix well.

Spicy carrot poriyal is ready. If interested you can garnish with curry leaves or can add curry powder instead of chilli.

It is not recommended for diabetic patients.