Kittyz Kitchens

  Ingredients: 1 cup green chillies (slit in halves) 1 cup carrot (chopped in strips)  1 cup white radish   1/2 cup mustard oil Pinch of cumin seeds Pinch of black mustard seeds Pinch of fennel seeds Salt to taste Pinch of asafoetida Salt to taste 10-15 curry leaves 10 cloves of garlic (crushed)  1 tablespoon white vinegar   1 teaspoon turmeric powder 3 tablespoons masala powder Methods:  1) In a heated pot, pour oil and heat. 2) Add cumin seeds, black mustard seeds, and fennel seeds and splutter. 3) Add garlic and curry leaves. Saute' garlic until light brown. 4) Add green chillies, carrots, radish, aasfoetida, salt to taste & mix to combine. 5) Then, add vinegar, mix to combine a cook for 3 to 4 minutes and until aromatic. 6) Cool pickles & serve. Ensure to place into an air tight container.        

  Ingredients:  1 bundle bora bean (peeled & washed) 1 medium size eggplant or baigan 1 medium sized onion 6 to 7 cloves of garlic crushed 1/2 teaspoon turmeric powder 1 teaspoon masala powder 1/3 cup cooking oil Pinch of mustard seeds 10 to 15 curry leaves Pinch of asafoetida Salt to taste 2 chillies (may vary with your taste) Handful of coriander leaves 1/3 cup tomatoes Methods:  1) In a heated pot, add cooking oil.  2) Once oil has heated, add a pinch of mustards seeds. 3) Add onions & garlic and saute' until light brown. Also add curry leaves. 4) Add tumeric & masala powder and saute' for few seconds. 5) Add bora bean, eggplant, salt, asafoetida and chillies.  Mix to combine, cover with a lid and cook for 5 minutes. 6) Add 1/3 cup water, mix to combine and cook for 5 minutes or until eggplant turns mushy. 7) Add coriander leaves and tomatoes, mix to combine and cook for 5 minutes more. * Serve bora beans and eggplant curry with fresh roti.  ...