Eggplant Poriyal

1 tbsp coconut oil

1/2 tsp mustard seeds

Heat oil, splutter mustard seeds.

1 tsp black split urad dal

2 tsp chana dal

Fry black split urad dal, chana dal, sauté until dal turns light brown.

1/2 tsp cumin seeds

Saute cumin seeds.

1 cup onion, chopped

Sauté onion for 5 minutes.

1/2 tsp turmeric powder

1 and 1/2 tsp salt

2 tsp chili powder

Add all the masala, mix well.

2 pounds Costco eggplant, chopped

Add chopped eggplant, mix well.

1/2 cup water

Mix with water. Close the pan and cook for 10 minutes.

1/4 cup grated coconut

Mix with grated coconut.

Source: South Cookery

Taste Note: Tastes AWESOME

Sarson Kaa Saag

Serves: 4

2 bunch mustard greens, chopped
1 bag TJ Spinach, chopped
1 tsp ginger, chopped
2 serrano peppers, chopped
1 tbsp garlic, chopped
1/2 tsp turmeric powder
1/4 tsp red chili powder
1/2 tsp salt
1 cup water

Add all the above in pressure cooker an cook for 5 whistles.

Open the lid, mash the greens with potato masher.

1/2 to 1 cup water
2 tbsp corn flour / rice flour

Add water and mix well. (If its too thick, add 1 cup water, if not, 1/2 cup would be good enough)

Add corn flour / rice flour and mix well, let it thicken in low flame for 10 minutes. When I prepared this for Makki di roti, I used corn flour to thicken the saag, when I was eating with quinoa / rice, used rice flour to thicken the saag.

Tadka

1 tbsp coconut oil
1/2 tsp cumin seeds
1 tsp garlic, sliced
1/2 cup onion, chopped
1/4 tsp salt
1/4 tsp garam masala powder

Make tadka and add it to the greens.

Taste Note: Tastes AWESOME. Very easy to make.

Dandelion Green Poriyal with Mung Beans

1/4 Cup Yellow Mung Beans

Soak the yellow mung beans for 30 minutes in water.

1 Tbsp Oil
1/2 Tsp Cumin Seeds

1/2 Tsp Fenugreek Seeds
1 Red Chili
1/8 Tsp Asafoetida
1/4 Tsp Turmeric Powder

1/4 Cup Shallots, Chopped
1/2 Tsp Salt

1/4 Tsp Pepper Powder

1 Bunch Dandelion, Chopped

1/2 Tsp Salt

Heat oil in a pan, add cumin seeds, when it starts to crackle, add fenugreek seeds, red chili, asafoetida, turmeric powder, saute for few seconds.

Add shallots, 1/2 tsp salt, saute until shallot becomes translucent. Add pepper powder and mix well.

Add greens, mix well, allow it to cook for 2 minutes in medium flame.

Add soaked and drained yellow mung beans, 1/2 tsp salt, turn the stove to low and cook for 5 more minutes. Switch off the stove.

1/3 Cup Coconut, Grated

Add coconut powder and mix well.

Yields: 2 Cups

Serves: 2

Taste Note: Tastes AWESOME

Source: Rad, from some site.

Dandelion Green Poriyal

1 Tbsp Oil
1 Tsp Urad Dal
1/4 Tsp Mustard Seeds
1/4 Tsp Cumin Seeds
3 Red Chili

Heat the oil in a pan, add mustard seeds, when it starts to splutter, add urad dal, cumin seeds, red chili, saute until the color of the dal changes.

1/2 Cup Onion, Chopped
1 Tsp Salt

Add onion, salt, fry till the color of the onion changes.

1 Bunch Dandelion, Chopped

1/4 Cup Water

Add dandelion, mix well, add water, close the pan and cook for 2 minutes in medium flame. open and mix well and increase the flame to high and cook for 3 minutes in high flame. Switch off the stove.

1/4 Cup Coconut Powder

Add coconut powder and mix well.

Yields: 2 1/4 cup
Taste Note: Tasted very bitter after cooked, but I prepared this at night and we had it for lunch next day, it tasted AWESOME, for lunch.

Baby Bok Choy Poriyal

1 Tbsp Peanut Oil
1/4 Tsp Mustard Seeds
1 Tsp Black Split Urad Dal
1/4 Tsp Cumin Seeds
2 Red Chilies, Broken

Heat oil in a pan, add mustard seeds, when it starts to splutter, add urad dal, cumin seeds and red chilies, saute until color of the dal changes.

1/4 Cup Big Onion, Finely Chopped
3/4 Tsp Salt

Add onion, salt and saute till onion becomes translucent.

5 Baby Bok Choy, stems and leaves chopped and kept separately
1 Tbsp Water

Add bok choy stems, mix well, add water, mix and reduce the heat to medium and cook for 3 minutes.

Add bok choy leaves, mix and leave it for another 5 minutes. Switch off the stove. Allow it to cool a bit.

1/4 Cup Coconut Powder

Mix with coconut powder

Taste Note: Tastes AWESOME
Yields: 3 Cups
Source: Me