Gotsu

Gotsu

Ingredients:

One small to medium brinjal

1/2 tbsp tamarind paste or extract from a tamarind size marble, soaked

one large onion, chopped (if using little ones in a bag, about five)

2 ripe tomatoes, diced

6 hot green chilles, slit and cut into pieces

curry leaves

1 tspn mustard

1/2 tspn turmeric

garlic (optional)

salt to taste

3-4 tbspn oil

Preparation:

Chop the brinjal into very tiny pieces. Heat oil, add mustard seeds, when popping add curry leaves, chillies,

onions and fry till onions become transcluscent. Add tomatoes and brinjal and fry for another five minutes. If

using tamarind paste add a cup and half of water, or pour equal quantity of extract from fresh pulp. Throw in the

turmeric, salt and garlic. Let it simmer for a while until brinjal becomes really soft and is barely able to retain

its shape. Remove from heat.

Tomato-Onion Gotsu More tomatoes can be substituted instead of the brinjal for a tomato- onion gotsu. Add

more chillies if necessary.

This is good with Rice,upma etc..

Vegetable Kurma

VEGETABLE Kurma

Ingredients:

2 cups Vegetables

2 Onions cut length-wise

2 Green chilies cut length-wise

1 tsp Coriander powder

1 1/4 tsp Salt

one pinch Turmeric powder

1/2" Cinnamon stick

2 Cloves

2 Cardamom

2 tblsp Coconut powder

1 tsp Khus-Khus (poppy seeds)

1/4 tsp (3 cloves) Garlic

1/4 tsp powder (or 1/2" fresh) Ginger

Method:

Put a reasonable sized vessel on the range and heat oil. Add cinnamon,

cloves and cardamom and fry for 2-3 minutes. Add onions and green

chilies and fry till onions turn brown. Add garlic + ginger paste and

fry for a minute or so. Add vegetables and fry for about 3 minutes.

Add Water (about a cup or two). Let the vegetables + turmeric powder

cook.

If you are using canned or frozen vegetables skip the above step.

Add coconut paste, khus-khus, salt and wait until cooked.

Note: Cook on low heat.

This is good with Roti,Chapati,and Naan, Briyani..

Bonda with potato/Urulaikizhangu Bonda

Bonda with mashed potato

Ingredients:

1 medium Onion

2 cups Potato

1 1/2 cup Peas and carrots

2 big ones Green chilies

1 teaspoon Lemon juice

1 cup Gram flour

1/2 tsp Mustard seed

pinch Turmeric

1/2 tsp Baking powder

1/4" piece Ginger

1 small bunch Coriander leaves

2 tsp Salt

Oil- for frying

Method:

The filling is prepared as follows:

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Mix potato buds and 1/2 teaspoon of salt with 1 cup of hot water.

Finely chop ginger, chilies, coriander leaves, and onion. Heat oil

(about 5 Tbsp) and add mustard seeds. Add chopped ingredients and fry

until onions are brown. Add carrots, peas, turmeric and 1 tsp of salt

and cook on low heat for about 10 minutes. Add potato (now mashed) and

fry for 5 minutes. Remove from heat, add lemon juice and let cool.

The batter is prepared as follows:

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Combine gram flour, 3 Tbsp of oil, 3/4 cup water, 1/2 tsp salt, the

baking powder and mix thoroughly

After the batter is prepared, make small balls out of the filling and

roll them in the batter. Next fry it in hot oil. You will get about

20-30 small bondas.