Eggplant Gulla Upkari

Ingredients:

4 long chinese eggplants diced into small cubes
4 drumstick diced to 2 inch pieces
1/2 tbsp Coconut gratings
Salt to taste
1/2 jaggery
1/2 cups of water to cook

For seasoning/tadka:

2 tsp coconut oil
1/2 tsp mustard seeds
5 to 6 curry leaves
1 red chillies torn into pieces
1/8 tsp asafoetida

1. Mircowave drumstick in 1/4 cup water for 3 min

2. Heat oil in a kadai/skillet, when heated through add mustard seeds, when they start to pop add curry leaves, red chillies and fry for a minute on a medium heat.

3. Add in the chopped brinjal and drumstick, asafoetida and stir fry for about a minute. Now add in the water, cover & cook.

4. When almost half done add the salt, jaggery and coconut gratings and mix again and cover further till done. Make sure you retain some water at then end, the water has more flavor. Serve as a side dish along side rice, dal and pappads in

Heat oil in a kadai/skillet, when heated through add mustard seeds, when they start to pop add curry leaves, red chillies and fry for a minute on a medium heat.

3. Add in the chopped brinjal and drumstick, asafoetida and stir fry for about a minute or two. Now add in the water, cover & cook.

4. When almost half done add the salt, jaggery and coconut gratings and mix again and cover further till done. Make sure you retain some water at then end, the water has more flavor. Serve as a side dish along side rice, dal and pappads

Rajma

1 cup Chitra Rajma Kidney beans
1 cup onion chopped
11/2 cup tomatos
1 tsp ginger
1 tsp garlic
1 tsp coriander powder
1 tsp turmeric powder
1 tsp rajma masala (Roopak or MDH rajma masala )
1/2 tsp jeera -cumin
1/4 tsp kashmiri red chilli powder

Soak dried beans over night . Pressure cook 4-5 whistle with water, salt and  pinch of baking soda.
Heat oil, add cumin, ginger, garlic, onion, salt. Cook till onion turn brown on medium flame.
Take out 1/2 cup onion and keep a side. Add tomato to remaining onions and cook till tomato is mushy.  Grind mushy onion-tomato mixture to fine paste. Heat ghee in low flame, add 1/2 cup of browned onion ,Add dry masala powder, onion-tomato paste, cooked rajma. Adjust salt . Cook on slow flame for 20 minutes.