Diwali Decorations - Floral Rangoli

Baingan in Curd recipe

Ingredients:

• 1 brinjals cut into semi circle (baingan / eggplant)
• 250 gms curds (dahi)
• 2 to 3 whole dry red chillies
• 1 tsp cumin seeds (jeera)
• 1 tsp turmeric powder (haldi)
• 1 tsp chilli powder
• 1 tsp coriander (dhania) powder
• 1 tsp fennel seeds (saunf)
• 1 tsp cumin seeds (jeera) powder
• 1/2 tsp asafoetida (hing)
• 1 tbsp oil
• oil for shallow frying
• 1 tsp sugar
• salt to taste

Method For deep frying the brinjals

• In a nonstick pan or wok heat around 12-14 tsp of oil and let the brinjals cook till they are golden brown.
• This should take roughly around 18-20 minutes on medium high heat.

For the gravy

• In a nonstick pan or wok heat around 3 - 4 tsp of oil.
• Add the cumin seeds, mustard seeds and fennel seeds and heat it up till they start crackling.
• Add the dried red chilli and let it heat up.
• Add a pinch of hing.
• Add haldi, jeera, dhania and red chilli and saute well for 2 minutes.
• Add curd and keep on stirring so that it docent turn watery and once it starts boiling then add salt and sugar boil it for a minute.
• Add the fried brinjal in the gravy and mix it well for 2 minutes.
• Garnish it with coriender leaves and fine chopped green chilli.

Gavarfali in Curd and Besan - Kadhi

Ingredients:

1. 1 cup cluster beans (gavarfali)
2. 1/2 tsp cumin seeds (jeera)
3. 1/2 tsp mustard seeds ( rai / sarson)
4. a pinch of asafoetida (hing)
5. 1/2 tsp fennel seeds (saunf)
6. 5 curry leaves (kadi patta)
7. 1 tbsp oil
8. salt to taste

For the Kadhi:

1. 1/2 cup curds (dahi)
2. 2 tsp coriander (dhania) powder
3. 2 tsp chilli powder
4. 1/4 tsp besan (Bengal gram flour)
5. salt to taste

Method 

1. String the gavarfali by removing the ends and edged fibre.
2. Pressure cook the gavarfali in 1 cup of water for 2 whistles. Keep aside.
3. Combine the curds, coriander powder, chilli powder, gram flour and salt and whisk well.
4. Heat the oil in a pan and add the cumin seeds, mustard seeds, asafoetida and fennel seeds.
5. Add the curd mixture, curry leaves, 2 tablespoons of water and salt and stir continuously.
6. Let the mixture simmer for 5 minutes.
7. Add the gavarfali along with the water used to pressure cook it. and mix well.
8. Cook the subzi for a few minutes more.