Eggplant Aloo

This is aloo (potatoes) with baigan (eggplant). Chop the ingredients (ignore the zucchini, for a different recipe!)

Cook the potatoes in a microwave for 7-9mins.

In the meantime, prepare the eggplant mix, pan fry some chopped onion and add the tomatoes. Add some cumin seeds in olive oil and add to the mix. Add chilli, heeng which an essential flavor and salt to taste.

Move to a deep pot, add the eggplant and cover to cook. Mash it to make a nice even mix. Finally add the potatoes and allow the flavor to settle in!

Cheela

Cheela is like an Indian crepe. Prepare the mix first. Add some besan (garbanzo flour), salt, chili, heeng and ajvien. Add water and stir. Don't let it get too watery.

 

You can add some chopped onion and cilantro as well if you prefer.

Heat a flat pan. Sprinkle water to cool it down if it gets too hot.

Serve with nimbu pickle!

Toor Dal

Start with Toor dal and wash it. You don't have to use a pressure cooker but it will dramatically cut your cooking time!

Add salt and haldi and then set to cook. Once the pressure builds up turn the heat down to low and allow to cook for 5mins. Then let it slowly cool down with the stove off. (atleast 15mins).

Prepare the tadka with some cumin in oil. Add chili and heeng (asafoetida).

Stir and serve with rice!