Vegetable Soup

 

Vegetable Soup

Vegetable Soup has become one of my most popular soup recipes and for good reason! It’s very healthy, it’s comforting and 1,000 times better than what you’ll get in a can! Full of flavor and so easy to make you can’t go wrong with a big warm bowl of vegetable soup.

Not only is this soup delicious but and it’s so easy to make. It just takes some chopping and a bit of simmering until you’ve got a soup everyone will love!

This is a recipe you’ll definitely want to add to your dinner or lunch rotation. And it yields a pot full and makes great leftovers!

You can put whatever vegetables you like in this soup, from seasonal fresh veggies to frozen. Here’s a list of what we can use; 

• carrots
• celery
• tomatoes
•  potatoes
• green beans
• corn
• peas
• yellow onion and garlic

Adding Extra Flavor from Herbs and Spices

This soup has a mild seasoning blend to it which we can prefer (because it lets the flavor of the vegetables shine) but you can definitely add more herb flavor or spices to taste. Here’s a few ideas of what you could add:

Fresh or dried herbs such as basil, thyme, oregano or marjoram.

Dried herb blends such as Italian seasoning or herbs de Provence.

Red pepper flakes will add a spicy kick.

Paprika or a curry powder.

Add a parmesan rind and simmer.

 

Servings: 1 servings

Preparation time 15 minutes

Cooking 40 minutes

Ready in: 55 minutes

 

Ingredients

• 0.25 Tbsp. olive oil
• 0.19 cups chopped yellow onion (1 medium)
• 0.25 cups peeled and chopped carrots (about 5)
• 0.16 cups chopped celery (about 3)
• 0.5 cloves garlic , minced
• 0.5 (14.5 oz.) cans low-sodium chicken broth* or vegetable broth
• 0.25 (14.5 oz.) cans diced tomatoes (undrained)
• 0.38 cups peeled and 1/2-inch thick diced potatoes (from about 3 medium)
• 0.04 cup chopped fresh parsley
• 0.25 bay leaves
• 0.06 tsp dried thyme
• Salt and freshly ground black pepper
• 0.19 cups chopped frozen or fresh green beans
• 0.16 cups frozen or fresh corn
• 0.13 cup frozen or fresh peas

 

Instructions

1. Heat olive oil in a large pot over medium-high heat.
2. Add onions, carrots, and celery and saute 4 minutes then add garlic and saute 30 seconds longer.
3. Add in broth tomatoes, potatoes, parsley, bayleaves, thyme and season with salt and pepper to taste*.
4. Bring to a boil, then add green beans.
5. Reduce heat to medium-low, cover and simmer until potatoes are almost fully tender, about 20 - 30 minutes.
6. Add corn and peas and cook 5 minutes longer. Serve warm.

Banana and Almond Porridge

Method:

• Gather all the ingredients.
• Soak the oats in water for a few minutes, and in another bowl soak chia seeds in water for 10 minutes.
• In a pan over medium flame, heat up the milk and add banana, dates, almonds and cinnamon.
• Add the saffron thread to the milk. After 30 seconds, add the oats and cook with the milk.
• After 1 minute, when the porridge is the right consistency and oats are cooked through, remove the pan from flame and pour the porridge into a serving bowl.
• Stir honey through the porridge and garnish with chia seeds.

Ingredients

• 1./4 cup oats
• 1 tsp chia seeds
• 1 cup milk
• 1/2 banana (chopped)
• 1 Tbsp dates (chopped)
• 2 tsp almonds (sliced)
• 2 tsp cinnamon powder
• 1 thread of saffron
• 1 Tbsp of honey

"The traditional oats recipe gets a nutty and fruity twist."

Key Ingredients: 

Oats, Chia seeds, Milk, Banana, Dates, Almonds, Cinnamon Powder, Saffron and Honey.

Mixed Sprouts Corn Chaat

Method

• Soak the sprouts overnight and next morning pressure cook it for around 10-15 minutes. Strain well.
• Now in as bowl, combine all the ingredients together and serve. Simple to prepare, easy to consume.

Key Ingredients:

• 15g mixed sprouts, boiled 
• 15g corn, boiled 
• 1 tomato, finely chopped 
• 1 onion, finely chopped 
• 1 Tbsp coriander chutney 
• Half tsp cumin powder 
• Half tsp red chilli powder or paprika 
• Salt to taste 
• A handful pomegranate seeds, to garnish 
• A handful freshly chopped coriander leaves, to garnish

Craving for chaat? Try this healthy sprouts and corn chaat recipe. Full of proteins, Vitamin K, dietary fiber, Vitamin C, and Folate, this recipe is a storehouse of nutrients.

Ragda Puri

Ingredients

For the Ragda - Curried White Peas

• ½ cup White Peas
• 1 Onion, finely chopped
• 3 tablespoons Vegetable Oil
• 2 Garlic cloves, minced
• 1 teaspoon Grated Ginger
• 1 teaspoon Cumin seeds (jeera)
• 1-2 Green Chilli, split in middle
• 1 teaspoon Red Chilli Powder
• ½ teaspoon Turmeric Powder
• 2-3 teaspoons Chaat Masala Powder
• 2 teaspoons Black Salt (or use regular salt) {adjust for taste}
• a pinch of Sugar
• 2 cups Water (add enough water to cover the entire mixture plus ½ cup more)

Others

• 12 Puffed up Poori / Puchka / Golgappa
• 1 cup Ragda
• 2 teaspoons Chaat Masala Powder
• ¼ cup Sweet Tamarind Dates Chutney, diluted with a splash of water
• ¼ cup Green Mint Coriander Chutney
• ¼ cup finely chopped Onions
• ¼ cup cooked, mashed Potatoes (optional)
• ¼ cup Sev (fried chickpea noodles) {buy from Indian store}
• ¼ cup finely chopped Coriander Leaves
• Lemon Wedge

Instructions

Ragda - Curried White Peas (you can make this 1 day ahead)

1. Soak the white pas in water overnight for it to sprout. This helps in cooking the peas easily. Wash and drain the peas.
2. In a pressure cooker, heat the oil and add cumin, chilli, garlic & ginger. Fry for a few seconds and add onions. Fry until lightly golden brown.
3. Add chaat powder, red chilli powder, turmeric powder, salt & sugar. Add the peas immediately and mix well with the spices.
4. Add the water and let it come to a boil. Taste and adjust for seasonings.
5. Close the pressure cooker lid and put the whistle on. Let it cook on for 10-12 whistles. Switch off flame. Let pressure release completely.
6. Open the lid and smash some of the peas with the back of your ladle. The peas should be extremely well cooked. If not, cook again for a few more whistles.
7. Remove the Ragda for use as required

If you don't have a pressure cooker...

1. Follow the same procedure as above. But instead of pressure cooker, do it on a pan with high sides. Once the water comes to a boil, reduce flame to medium low, close with a lid and let it cook for 20 minutes. Open lid, stir everything well and cook again for 10 minutes. If mixture dries u, add more water. Keep cooking till you have well cooked peas.

To make Ragda Puri / Masala Poori

1. If the Ragda (white peas curry) is cold, add a splash of water and 1 teaspoon Chata powder. Mix well. Microwave / heat it for 30-40 seconds until it is hot & bubbly
2. Place 6 Puchka / Poori on each plate. Gently make holes in the center of every poori with a finger. Make sure not to break up the puchka
3. Fill each puchka with onions and mashed potatoes. Sprinkle some Chaat powder on top of them
4. Spoon over the Ragda mixture generously into every puchka. It doesn't have to be exactly into the Puchka. It is okay even if something spills outside the puchka
5. Generously add the sweet & green chutneys over all the puchkas
6. Add the Sev to cover all the Puchka
7. Garnish with onions, coriander leaves and a squeeze of lemon.
8. Serve immediately

IMPORTANT -
          You have to work extremely quickly and serve immediately
          since this tends to turn soggy very fast. So make 2 plates at
          a time if you have to, but not more

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Christmas Fudge

Ingredients:
2 cups sugar
1 cup milk
2 cups semi-sweet chocolate chips
25 marshmallows, quartered
1 cup butter
1 tsp vanilla essence
2 cups milk chocolate chips
2 squares unsweetened chocolate
1 cup chopped nuts

Method:
Grease a roll pan and set aside.
Combine the sugar, milk, vanilla and butter in a large, heavy saucepan. Bring the mixture to a boil, stirring occasionally. Boil for about two minutes.
Remove from heat and add the marshmallows, semi-sweet chocolate chips, milk chocolate chips and unsweetened chocolate. Stir until it melts completely and is smooth.
Stir in the nuts and mix well. Pour into the prepared pans.
Let the fudge sit at least for a day before cutting them into squares. You could refrigerate it for easier cutting.

Key Ingredients:
Sugar,
Chocolate Chips,
Marshmallow,
Butter,
Vanilla Essence,
Milk,
Chocolate.

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Corn & Cauliflower Soup

Ingredients:
1 Tbsp olive oil
1 onion, finely diced
4-5 cloves of garlic
2 cups cauliflower florets, finely chopped
1 cup corn
1 Tbsp cashew nut paste
2 glasses water
1 slice of Bread
1/2 tsp black pepper powder
1 tsp sugar
Salt as per taste

Method:
Take a pan and add some olive oil. Throw in the sliced onions and stir it well. 

Then add the garlic.
Add the cauliflower florets and cook for 2 to 3 minutes.
Put in the cashew nut paste and mix well. 

Then add corn and water and cover the pan with a lid.
Let it cook it on medium flame and then once its done, allow it to cool.
Pour it in a blender and drop in the slice of bread and blend till you get a smooth paste.
Now transfer the paste into a deep pan. 

Lower the flame to medium and add milk, black pepper powder, fresh cream, sugar and salt as per taste.
Bring to boil.
Garnish with crushed corn and serve it.

Key Ingredients:

Olive Oil, 

Onion, 

Garlic, 

Cauliflower, 

Corn,

Cashew Nuts, 

Bread, 

Black Pepper, 

Sugar, 

Salt

Adrak ka Achaar

Ingredients:
2 cups ginger-finely shredded
1/2 cup sugar
2 Tbsp salt to taste
1/4 cup lemon juice
1 Tbsp chilli powder or to taste
1 tsp asafoetida powder

Method:
Mix all the ingredients and cook over high heat.
When it comes to a boil, lower the heat and simmer for a couple of minutes.
Store in a clean jar.

Key Ingredients: Sugar, Ginger, Salt, Lemon Juice, Asafoetida and Red Chilli

Bisi Bele Bhaat

Ingredients:
1/2 cup rice
1/4 cup toor dal
1 1/2 chopped vegetables
4 Tbsp chana dal
2 Tbsp urad dal
2 tsp jeera
1/4 tsp fenugreek
1 tsp pepper
3 red chillies
1 tsp couscous
2 Tbsp grated coconut
1 sprig of curry leaves
1 tsp turmeric powder
1 Tbsp jaggery
1 tamarind
2 Tbsp oil
1 cup water
Salt to taste

Method:
Cook the rice and toor dal and keep it aside.
Soak the tamarind in hot water and extract the tamarind water.
Boil the vegetables.
In a pan heat oil and add chana dal, urad dal, jeera, fenugreek, pepper, red chilli. Fry until dal turns light brown.
Fry couscous and curry leaves. Grind the fried ingredients with coconut.
Boil the tamarind water for 1 to 2 minutes. Add turmeric powder, salt and jaggery to it.
Add vegetables and allow it to boil for 5 to 6 minutes.
Add the grounded mixture. Let it boil for 2 to 3 minutes.
Add toor dal followed by rice and cook for 2 minutes.
Heat oil in a pan and fry groundnut, channa dal,urad daland mustard.
Add the fired ingredients to the bisi belebath.
Garnish with boondhi and coriander leaves. Serve hot.

ALOO PARATHA

Ingredients for alu paratha :

Stuffing:
2 boiled Potatoes
1 small finely chopped Onion (optional)
Coriander leaves finely chopped
Small piece of Ginger (very finely chopped or grated)
1 or 2 green Chilies (finely chopped)
Salt Red Chili powder and Garam masala as per taste
Butter


Preparation of aaloo paratha :

1. For the cover make dough out of whole-wheat flour (atta), as you would do for any parantha/roti.
2. Mash the potatoes.
3. Add all the stuffing items to mashed potatoes and mix it properly.
4. Make two medium size chapati, add the filling to the one chapati and cover it with the second one.
5. Now roll it slightly. Put it in a pre-heated oven at 450-degree. Cover top oven grill with aluminum foil & Place Paratha over it for easy baking.
6. When top side is done change the side and keep a check (till properly baked)
7. Spread butter over it. Serve aloo paratha hot with yogurt (curd).

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CAPSICUM MASALA CURRY

Ingredients:

2 big capsicums (cut into lengthwise)
2 onions (grated)
2 tsp ginger garlic paste
2 green chilies (finely chopped)
2 tbsp tomato puree
1 tbsp sesame seeds
1/2tbsp peanuts
1/2 tbsp coconut powder
1 tsp roasted coriander powder
1 tsp roasted cumin powder
1 tsp turmeric powder
1 tsp red chili powder
1 tsp garam masala
1/2 tsp mustard seeds
1 tsp fenugreek seeds
Few curry leaves
1 tsp sugar
1 tsp fresh lemon juice
3 tbsp oil
Salt to taste
1 tsp finely chopped coriander leaves



How to make capsicum masala curry:

1. Dry roast peanuts, coriander, sesame seeds and dry coconut. Grind them into a fine paste and keep separate.
2. In a pan heat the oil and stir fry the capsicum pieces for 2 -3 minutes. The capsicum should not lose its crunch. Take out and keep separate.
3. Now in the remaining oil add mustard seeds, fenugreek seeds and curry leaves. When mustard seeds starts to splutter add grated onion, chopped green chilies and ginger garlic paste.
4. Saute for some time add turmeric powder, roasted cumin powder and red chili powder.
5. Fry the masala and then add peanut sesame paste. Saute it again with the continuous stirring until the oil separates from it.
6. Now add tomato puree, salt, and sugar. Cook for 5 minutes and then add garam masala and 1/2 cup of water. Cook till the gravy thicken.
7. Then add the lemon juice and the stir fried capsicum. Cook for another minute or two and then dish out.
8. Garnish it with the coriander leaves. Serve hot with chapatti.

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INDIAN VEGETABLE CURRY

Ingredients:

1/2 medium-sized (100g/4oz) aubergine (eggplant) cut into 2cm x 1cm/¾in x 1/2 in sticks
2 small carrots (100g/4oz), peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks
100g/4oz/1 cup peas
100g/4oz/1 cup French beans, cut into 2.5cm/1in pieces
1 medium-sized potato (100g/4oz), peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks
50g/2oz/ 1/2 cup freshly grated coconut
4 fresh hot green chillies
2 tbsp white poppy seeds
1 1/4 tsp salt
3 medium-sized tomatoes, roughly chopped
1 tbsp natural plain yogurt
1 tsp garam masala
2 tbsp chopped, fresh green coriander



How to make vegetarian curry:

1. Place the aubergine (eggplant), carrots, peas, French beans and potato in a medium-sized saucepan. Add 250ml/8fl oz/1 cup water. Bring to the boil. Cover, turn the heat to medium and cook for 4 minutes or until the vegeatbles are just tender.
2. Meanwhile put the coconut, chillies, poppy seeds and salt in the container of an electric blender. Add 150ml/5fl oz water and grind to a fine paste. Set aside.
3. When the vegetables are cooked, add the spice paste and another 150ml/5fl oz water. Stir and simmer gently for 5 minutes. Now add the tomatoes, the yogurt and the garam masala. Stir gently to mix well. Bring to the boil and simmer gently for 2-3 minutes. Turn into a serving dish and garnish the vegetable curry with the fresh coriander.

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STUFFED TOMATO

Ingredients:

5-6 medium size Tomatoes / Tamatar
100-150gms Paneer grated or mashed
1 Onion finely chopped
Finely chopped Coriander leaves
2 Green chili (finely chopped)
Salt, Red chili powder to taste.
Gram Masala to taste
1/2 tsp turmeric powder
1 tbsp grated cheese
1 tbsp oil


How to make bharwan tamatar:

1. Wash the tomatoes and set dry.
2. Cut the top of tomato (tamatar ) like a cap. Gently scoop out the centers . Keep aside the scooped portion and chop the cut tops .
3. Heat oil in a kadhai add chopped onions and green chilies till tender.
4. Now add the pulp and chopped tomato and fry for a minute and all dry masalas and fry for a minute more.
5. Add paneer ,mix well and cock for a minute.
6. Fill tomatoes with the mixture.
7. Top with grated cheese and chopped coriander.
8. Place tomatoes in a cooker container . put little butter and pressure cook for one whistle. (or you can also bake it in a hot oven at 200 degree c for 20 minutes.
9. Serve the stuffed paneer tomato hot.

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NAVRATAN KORMA RECIPE

Ingredients for navrattan korma :

3 cups - Boiled vegetables (9 varieties-potatoes, carrots, green peas, french beans, cauliflower, capsicum, cabbage, bottle gourd, cluster beans)
150gms - Grated paneer
3 - Tomatoes
2 - Grated onions
1 1/2 tsp -Ginger paste
1 1/2 tsp - Garlic paste
Salt To Taste
1 tsp - Turmeric Powder
1 1/2 tsp - Red chilli powder
1 tsp - Coriander powder
2 tsp - Garam Masala Powder
2 tbsp - Cream
6 tbsp - Vegetable oil
1 tbsp - Ghee
1 cup - Milk / water
1/4 cup - Dry fruits (cashew nuts, raisins)
Coriander leaves for decoration

How to make navrattan korma :

1. Boil tomatoes till tender. Allow them to cool. Then peel off the tomato skin to make puree. Readymade tomato puree can also be used.
2. Take 1 tbsp ghee and slightly fry the dry fruits for about 1 min on medium heat.
3. Heat oil in a pan. Fry onions and ginger-garlic paste till golden brown.
4. Add salt, turmeric powder, red chilli powder, coriander powder, garam masala and fry for 2-3 minutes.
5. Next add tomato puree and dry fruits. Stir well and cook the mixture for 4 minutes. Ensure that the mixture doesn't stick to bottom of pan.
6. Add milk (use water alternatively). Bring it to boil. Reduce the heat and cook until the gravy becomes thick.
7. Add paneer to the gravy and stir well.
8. Finally add all the vegetables to the above gravy and cook for 5-7 minutes.
9. Serve the navratan korma hot. Put cream and chopped coriander leaves on the navaratna korma decorate .

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Kabuli Chane with Tomato

About this recipe:
Tender cooked kabuli chane are cooked with tomatoes, lemon juice and onions in a spicy blend of toasted jeera and mirchi. Eaten often during Ramadan for Iftar.

Ingredients

2 tablespoons vegetable oil
1 teaspoon cumin seeds
1/2 teaspoon salt
1/2 teaspoon chilli powder
2 tomatoes, chopped
400g kabuli chane, boiled
1 tablespoon lemon juice
1 onion, chopped

Directions
Prep:10min › Cook:20min › Ready in:30min

1. In a large pot over low heat, warm oil and cumin; heat until cumin turns a darker shade of brown.
2. Add salt and chilli powder; mix well. Stir in tomatoes; once the juice begins to thicken add in kabuli chane and mix well.
3. Mix in lemon juice. Add onions; cook and stir until soft.
4. Remove from heat and place into a serving bowl; serve immediately.

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Kabuli Chane Curry

About this recipe:
In typical North Indian style, kabuli chane (chickpeas) are simmered in a fragrant and spicy gravy and garnished with fresh coriander. Serve with rice for a great meal.

Ingredients

2 tablespoons vegetable oil
2 onions, minced
2 cloves garlic, minced
knob ginger, finely chopped
6 whole, dried cloves
1/2 teaspoon cinnamon
1 teaspoon ground cumin
1 teaspoon ground coriander
salt
1 teaspoon Kashmiri Degi Mirch (cayenne pepper ok to sub)
1 teaspoon ground turmeric
800g kabuli chane, soaked overnight, boiled. Or tinned, undrained
handful chopped fresh coriander

Directions
Prep:10min › Cook:30min › Ready in:40min

1. Heat oil in a large frying pan over medium heat, and fry onions until tender. Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, degi mirch and turmeric. Cook for 1 minute over medium heat, stirring constantly.
2. Mix in kabuli chane and their liquid (if using tinned). Continue to cook and stir until all ingredients are well blended and heated through. Remove from heat. Stir in coriander just before serving, reserving some for garnish.

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Lemon Sauce

Makes about 1 cup of lemon sauce
5 lemons
1/4 cup olive oil
1/4 cup water
pinch of salt
pinch of sugar
juice of 1/2 lemon
Directions

Wash the lemons well and peel them. We only need the yellow peel without the white part.


In a small sauce pan bring water to a boil. Only when the water is boiling add lemon peels and let them boil for 2 minutes. Drain and repeat this step for 5 or 6 times. It is important to repeat this step as it reduces the bitterness and removes the wax found on the lemon peels.

Place the lemon peels in the bowl of the blender. Add olive oil, lemon juice, salt, sugar and water.

Process for a couple of minutes until well blended and smooth.


Strain, cover and refrigerate. Store covered in refrigerator up to 4 days.







Nutrition factsWhole Sauce - Calories:569, Fat:51.9g, Saturated Fat:7.5g, Carbohydrates:43.1g, Sugar:12.2g, Fiber:12.8g, Protein:5.1 g, Cholesterol:0 mg, Calories from Fat 467, Sodium 169mg, Potassium 646mg, Vitamin A 2%, Vitamin C 412%, Calcium 12%, Iron 15%,Nutrition Grade C+, Daily Percent Values are based on a 2000 calorie diet.

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Bhindi curry for rice

Watching the last match of sachin was very emotional. My grand father, uncle and brother are hard core cricket fans at home. i was left with no other option than joining them in cheering for Team India. I remember the days, when my grand father listens to cricket commentary in radio and also the days watching match in television munching snacks like seedai and boiled groundnuts. Those were the days sachin started to play. i started watching cricket in tendulkar era. it was also nice to watch the last match with my son. he kept on asking, why he is retiring, wont he touch the bat again and all.

I am a big fan of bhindi. i mostly prefer to have simple vendakkai poriyal with rice. sambhar and this kulambu are other preparations i make with bhindi. Now straight to the recipe.

Ingredients:

Bhindi / Vendakkai - 10
Shallots - 10 (finely chopped)
Garlic - 7
Tomato - 1 (finely chopped)
Tamarind - a lemon sized
Turmeric powder - a pinch
Chilly powder / Kulambu milagaai thool - 2 tsp's
Corriander powder - 2 tsp's
Salt to taste

For Tempering
Sesame oil - 1 tbsp
Mustard - 1 tsp
Fenugreek seeds - 1/4 tsp
Dry red chilly - 2
Curry leaves - 1 sprig

Method:
Soak tamarind in warm water for about 10 mins and squeeze and get the tamarind water ready.

Heat sesame oil in a pan. add mustard, fenugreek and dry red chilly. let the mustard pop. then add in the shallots and garlic. saute it well, till the onions turn translucent.

Add the chopped bhindi to the pan and saute it for 1 or 2 minutes. then add the tomatoes, turmeric powder, chilly powder / kulambu milagaai thool and corriander powder. mix well with the bhindi.

Add the tamarind water, salt to taste, curry leaves and mix well. add 1/2 cup of water and mix well. close the pan with its lid. let the curry get cooked in medium flame for about 8 - 10 minutes.

Check whether bhindi is cooked or not and remove the curry from flame. Serve hot with rice.

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Dry Stuffed Brinjal Curry

Brinjal is my favorite. Dry version is what i am making now a days. Mixing this thick curry with hot rice and a tsp of ghee is the best way to eat and relish. To make this curry, you need to pick tender and small purple brinjals. Recently my 6 year old boy started to enjoy this curry. though he felt the curry spicy, he liked the masala stuffed brinjal very much!!

Ingredients:

Purple brinjals - 5
Sesame oil - 2 tbsp
Turmeric - 1/2 tsp
Salt to taste
Curry leaves - 1 sprig

For the masala:


Dry roast the following


1 tsp chana dal
1 tsp dhania
1 tbsp groundnuts
1 tbsp dry grated coconut / kopparai
4 dry red chilly
1/2 tsp white sesame seeds


Roast the following:


10 small onions
4 garlic cloves
1 tsp oil

Method:



Wash and dry the brinjals. cut them in x-shape just half through the brinjals. stuff the masala with spoon or with your fingers.



Heat a pan, add 2 tbsp of sesame oil, then add these stuffed brinjals and saute them for at least 5-10 mins in slow flame till the brinjals get semi-cooked.



Once the brinjals are semi-cooked, add in the remaining masala to the pan and mix well with the brinjals. add 1/4 cup of water, salt to taste, turmeric powder and curry leaves. Close the pan with its lid. let the curry simmer in slow flame for about 10 minutes. once the brinjals are cooked well and the curry is ready to serve.


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