Ingredients:

• Pasiparuppu (broken green-gram dhal)-2 tsp
• beans/cabbage-250g-finely chopped
• Green chilli 2 no – finely chopped
• Coconut powder/scrapping – half cup
• mustard 1 tsp
• urad (blackgram) dhall –1tsp
• curry leaves 10
• turmeric powder half tsp
• salt to taste

Method:

1. Heat 150 ml water in a kadai. Wash pasiparuppu and add to boiling water and cook for 3 minutes. Add beans/cabbage, turmeric powder and salt to taste. Allow the water to boil off and remove from heat.
2. Heat 2 tsp oil and roast mustard and urdu dhall till they splutter. Add green chilli and curry leaves. Add cooked vegetables and mix coconut powder. Througly mix and cook for a minute and remove from fire.

Ingredients:

• Tamarind paste 2 tsp
• Eggplant 5
• Onion 1 thinly sliced
• Tomato 1 thinly sliced
• Green chili 1 thinly sliced
• Fenugreek 1 tsp
• Mustard seeds ¼ tsp
• Sesame seeds 1 tsp
• Pepper powder 1 tsp
• Red chili powder 2 tsp
• Turmeric powder 1 pinch
• Salt

Procedure:

1. Mix the tamarind in 4 cups of water
2. Slice the eggplant from the end till ¾ so that its connected near the stem and soak in water
3. Roast the sesame seeds, fenugreek seeds, and mustard seeds each separately and grind them to a powder and mix it to the tamarind juice
4. Add the pepper powder, chili powder, turmeric powder, and salt to the tamarind juice
5. Heat 6 tsp oil in a pan and fry the onions, tomatoes, and green chilies for 2 minutes
6. Add the eggplant and and cook them completely
7. Add the tamarind juice mix and cook till till the gravy thickens

Ingredients:

• Plantain 1
• Fennel ½ tsp powdered
• Red chili powder 2 tsp
• Coriander powder 2 tsp
• Turmeric powder ½ tsp
• Curry leaves
• Salt

Procedure:

1. Slice the plantain into think chips and soak in water
2. Drain the water and mix in the fennel powder, chili powder, coriander powder, turmeric powder, curry leaves, and salt
3. Hear 4 tsp oil in a pan and fry mustard seeds
4. Add the mix from step 2
5. Cover the pan with a lid and cook in slow fire till the mix gets dry
6. Add 2 tsp oil and continue frying by turning  the plantain pieces till they get golden brown

Ingredients:

• Plantain 1
• Onion 1
• Tomato ½
• Coconut 50 grams (0.1 lb)
• Fennel 1 tsp powdered
• Red chili powder 2 tsp
• Coriander powder 3 tsp
• Turmeric powder ½ tsp
• Mustard seeds 1 tsp
• Cinnamin stick 1 stick
• Salt

Procedure:

1. Slice the plantain into think chips and soak in water
2. Slice the onion and tomato into small pieces
3. Grind the coconut and fennel into a fine paste and to this paste add the chili powder, coriander powder, turmeric powder, and salt
4. Hear 4 tsp oil in a pan and fry mustard seeds and cinnamon sticks
5. Add the onions and tomatoes and fry till the onions turn light brown
6. Add the coconut paste mix, plantain pieces, and curry leaves and cook in medium fire till the gravy thickens

Ingredients:

• Toor dal 1 cup
• Channa dal 1 cup
• Red chilies 8
• Cumin 1 tsp
• Green beans 250 grams (½ lb) finely chopped
• Grated coconut 1 cup
• Mustard seeds 1 tsp
• Urad dal 2 tsp
• Curry leaves

Procedure:

1. Soak both the dal’s in water for 2 hours and drain the water
2. Grind the red chilies, cumin, salt, and the soaked dal’s into a coarse mix
3. Shape the mix into thick pancake shapes and steam cook them
4. When it’s cooled down knead it lightly to make it powdery again
5. Cook the green beans with a little salt and keep aside
6. Heat 4 tsp oil in a pan and fry mustard seeds and ural dal. When the splutter add the cooked dal mix and cook for a minutes
7. Add the cooked beans and curry leaves and cook for a minutes
8. Add the grated coconut and mix well and remove from heat

Ingredients:

• Vegetables: Drumstick 1, Plantain 1, Potato 1, Pumpkin 500 grams (1 lb), Poosanikai (White Pumpkin) 500 grams (1 lb), Sakkarai valli kilangu (Sweet potatoes)
• Coconut 100 grams (¼ lb)
• Cumin 1 tsp
• Green chilies 4
• Coconut oil 2 tsp
• Yogurt 2 cups
• Mustard seeds 1 tsp
• Curry leaves

Procedure:

1. Cut the vegetables and cook with salt, turmeric powder, and some water
2. Grind the coconut, cumin, and green chilies into fine paste and mix with the cooked vegetables
3. Add the coconut oil, yogurt, and salt
4. Head 2 tsp oil in a pan and fry the mustard seeds. When they start spluttering add the curry leaves and the vegetables and cook for a minute

Ingredients:

• Vegetables: Green Beans, Kothavarakai (Cluster beans), Vazhaipoo (Plaintain flower) – 0.25 Kg (0.5 pound) finely chopped
• Channa dal 1 cup
• Toor dal ¾ cup
• Cumin 2 tsp
• Red chilies 10
• Mustard seeds 1 tsp
• Turmeric powder 1 pinch
• Curry leaves

Procedure:

1. Prep:
   • Add a pinch of turmeric powder to the finely chopped vegetables and cook with enough water and cook the vegetables until the water is gone
2. Soak the channa dal and toor dal in water for 2 hours and drain the water
3. Add the red chilies, cumin, and salt and grind coarsely without adding water
4. Steam cook the mix for 7 minutes and allow it to cool
5. Grind the mix again for around 30 seconds to make a coarse mix
6. In a pan head 6 tsp oil and fry the mustard seeds and when they start to splutter add the coarse ground mix and fry for a minutes
7. Add the cooked vegetables and fry for a minute
8. Add the curry leaves and turn off the stove

Ingredients:

• Eggplant 500 grams (1 lb)
• Onions 2; diced
• Garlic 10 cloves
• Ginger 1 inch piece – grated
• Cinnamon 1 inch piece
• Green chillies 2 – split lengthwise
• Red chili powder 1/2 tsp
• Coriander powder 3/4 tsp
• Turmeric powder 1/4 tsp
• Mustard seeds
• Urad dal 1 tsp
• Curry leaves
• Cilantro

Procedure:

1. Coat the eggplants in oil and saute them over direct flame. Remove the charred areas, if any, and wash the eggplant with water. Grind the eggplant coarsely
2. Heat oil in a pan and fry mustard seeds, cinnamon stick, urad dal till they start to splutter
3. Add the green chilies and onions and fry for a few minutes
4. Add 1 cup of water, red chili powder, corriander powder, turmeric powder, and cook for 5 minutes
5. Add the eggplant paste, salt, curry leaves, cilantro, and cook for 5 minutes or till the consistency is right