Kittyz Kitchens

  Ingredients: 200g eggplant (chopped in strips and washed) 5 tablespoons cooking oil (canola or olive) Pinch of cumin seeds 1 medium onion (finely chopped) 5 cloves of garlic (crushed) 10-15 curry leaves 3-4 chillies (slit in halves) Salt to taste Pinch of asafoetida Handful or chopped coriander leaves   Methods: 1) In heated pot, add cooking oil. 2) Once, oil has heated add cumin seeds and splutter. 3) Add onions, garlic and curry leaves. Saute until onion & garlic turn light brown. 4) Add chopped eggplant, asafoetida, chillies and salt. Mix to combine and cover with a lid. Cook for 15 to 20 minutes until eggplant turn mushy. 5) Top up with coriander leaves, mix to combine and cook for 2-3 minutes, further. *Serve warm with roti, raita & your favorite curries.   

    Ingredients: 3/4 cup mustard or canola oil 100g red chillies (slit in halves) Pinch of fennel seeds Pinch of cumin seeds Pinch of black mustard seeds Pinch of cumin seeds 1 teaspoon turmeric powder 3 tablespoon masala powder Salt to taste Pinch of asafoetida 10 to 15 curry leaves  Methods: 1) In a heated pot, add cooking oil. 2) Once, oil has heat add cumin, black mustard and fennel seeds and splutter. And Also, add curry leaves. 3) Add the chillies, masala powder, turmeric powder,  asafoetida and salt to taste. Mix to combine and cook for 3-4 minutes over medium heat. 4) Cool completely and store in air tight container covered with oil.  

  Ingredients: 500g tomatoes (washed and chopped) 1 onion (finely chopped) Pinch of cumin Pinch of black mustard seeds Pinch of fennel seeds 6-8 cloves of garlic (crushed)  Salt to taste Pinch of asafoetida 1/2 cup coriander 3 tablespoons olive or canola oil 10-15 curry leaves  3-4 chillies (slit in halves)  Methods: 1) In a heated pot, add cooking oil 2) Once, oil has heated, add curry leaves, cumin & black mustard seeds and splutter. 3)  Add onion and garlic and saute' until light brown. 3) Then, add tomatoes, fennel seeds, asafoetida, salt and mix to combine. 4) Cover with a lid and cook for 15 to 20 minutes over low heat or until tomatoes become mushy. Ensure to stir, occasionally.  5) Add coriander leaves, mix to combine & cook for 2-3 minutes. * Serve warm with curries, roti or rice.