Spicy Idli fry

Ingredients:
1.Urad dal - 1 cup (Black Gram)
2.Idli rava - 2 cups
3.Tomatoes - 1 Nos
4.Onions - 1 Nos
5. Spring Onions - 1 bunch
6. Corn Flour - 1/2 cup
7.Red Chilli Powder - 2 spoons
8. Tomato Ketchup - 3 spoons
9.Green Chillies - 4
10.Oil
Salt to taste
Idli batter Preparation:

1.Soak urad dal and Idli rava seperately for 3 hours.
2.Grind soaked urad dal to make batter.
3.Mix Idli rava with the batter and add salt to taste and let it ferment for 6-8 hours.
Preparation:
1. Idli batter - 2 cups
2. Add salt and fill Idli plates with Idli batter and steam the plates in idli cooker by adding some water in the idli cooker.
3. Cut the Idli into 4 pieces.
4. Dip the Idli pieces in corn flour batter and fry them in the oil.
5.In the pan put 2 spoons of oil and add onions and fry them till golden brown and add green chillies and then add tomato pieces and fry them till the tomato is cooked well.
6.Add fried idli pieces and add tomato ketchup and garnish with cilantro.

Corn Flour Batter:
1.Mix corn flour with red chilli powder, salt and water to make the batter.  
Note:Apply oil to the idli plates and add the batter.
If steaming is done in regular pressure cooker, do not put the cooker whistle and let the steam out for 10-12 minutes.
Steaming can be done using a regular vessel with a lid for 10-12 minutes.

IDLI Fry for kids

 Ingredients:
1.Urad dal - 1 cup (Black Gram)
2.Idli rava - 2 cups
3.Corn flour - 1/2 cup
4.Rice flour - 4 spoons
5.Oil
Salt to taste
Idli batter Preparation:

1.Soak urad dal and Idli rava seperately for 3 hours.
2.Grind soaked urad dal to make batter.
3. Mix Idli rava with the batter and add salt to taste and let it ferment for 6-8 hours.
Dipping batter:
1.Take corn flour and add 4 spoons of rice flour and add water, salt and mix well.

Method:
4.Take 2 cups of idli batter
5. Add Salt and fill Idli plates with Idli batter and steam the plates in Idli cooker by adding some water in the Idli cooker
6.Remove the Idlis from the cooker. Let it cool down.
7.Take single Idle and cut the idli into 4 pieces with a knife.
8.Take the pieces of Idli and dip in the dippling batter and fry them in oil.
9.Fry the Idli till golden brown color.
10.Crispy Idli fry is ready.
Note:Apply oil to the idli plates and add the batter.
If steaming is done in regular pressure cooker, do not put the cooker whistle and let the steam out for 10-12 minutes.
Steaming can be done using a regular vessel with a lid for 10-12 minutes.

Spicy IDLI

Ingredients:

1.Urad dal - 1 cup (Black Gram)
2.Idli rava - 2 cups
3.Cashews - 1/2 cup
4.Garam Masala - 4 spoons
Salt to taste
Idli batter Preparation:

1.Soak urad dal and Idli rava seperately for 3 hours.
2. Grind soaked urad dal to make batter.
3. Mix Idli rava with the batter and add salt to taste and let it ferment for 6-8 hours.

Spicy Idli Mix Preparation:
1. Idli batter - 2 cups
2.Cashews 
3.Garam Masala 
Method:
1.Take 2 cups of idli batter
2. Add 1/2 cup Cahews
3. Add Garam Masala
4. Salt and fill Idli plates with spicy idli batter and steam the plates in idli cooker by adding some water in the idli cooker.
Note:Apply oil to the idli plates and add the batter.
If steaming is done in regular pressure cooker, do not put the cooker whistle and let the steam out for 10-12 minutes.
Steaming can be done using a regular vessel with a lid for 10-12 minutes.

IDLI for kids-Veggie Idli

Ingredients:
1.Urad dal - 1 cup (Black Gram)
2.Idli rava - 2 cups
3. Peas - 1 cup
4.Carrots - 1 cup
Salt to taste
Idli batter Preparation:

1.Soak urad dal and Idli rava seperately for 3 hours.
2. Grind soaked urad dal to make batter.
3. Mix Idli rava with the batter and add salt to taste and let it ferment for 6-8 hours.

Veggie Idli Batter Mix Preparation:
1.Idli batter - 2 cups
2.Peas
3.Carrots
Method:
1.Take 2 cups Idli batter
2. Add Peas
3.Carrots
4.Add Salt and fill Idli plates with veggie idli batter and steam the Idli plates in Idli cooker by adding some water in the Idli cooker.
Note:Apply oil to the idli plates and add the veggie idli batter.
If steaming is done in regular pressure cooker, do not put the cooker whistle and let the steam out for 10-12 minutes.

Steaming can be done using a regular vessel with a lid for 10-12 minutes.

IDLI

 Ingredients:
1.Urad dal  - 1 cup
2.Idli rava -  2 cups
Salt to taste
Idli batter Preparation:

1.Soak urad dal and Idli rava seperately for 3 hours.
2. Grind soaked urad dal to make batter.
3. Mix Idli rava with the batter and add salt to taste and let it ferment for 6-8 hours.
Idli Preparation:

4.Take the batter and fill the batter in Idli plates and steam the plates in idli cooker by adding some water in the idli cooker.
Note:Apply oil to the idli plates and add the batter.
If steaming is done in regular pressure cooker, do not put the cooker whistle and let the steam out for 10-12 minutes.
Steaming can be done using a regular vessel with a lid for 10-12 minutes.

Onion Pakoda

Ingredients:
1.Onion  - 1
2.Chana flour/Besan - 1/2 cup
3.Rice flour - 1/2 cup
3.Baking soda - pinch
4.Baking powder - pinch
5.Chilli powder - 2 spoons
6.Oil for frying
Salt to taste
Preparation:

1.Take chana flour/besan, add baking soda, baking powder, chilli powder and salt to taste and add 1/4cup water and then add onions to the above mixture.
2. Take the batter and fry them in the oil.

Note: Do not add too much of baking soda/ baking powder to reduce oil in the pakoda.

Spinach Pakoda- No Onion

Ingredients:
1.Spinach   - 1/2 bunch
2.Chana  flour/Besan - 1/2 cup
3.Rice flour - 1/2 cup
3.Baking soda - pinch
4.Baking powder - pinch
5.Chilli powder - 2 spoons
6.Oil for frying
Salt to taste
Preparation:

1.Take chana flour/besan, add baking soda, baking powder, chilli powder and salt to taste and add 1/4cup water and then add spinach to the above mixture.
2. Take the batter and fry them in the oil. 

Note: Do not add too much of baking soda/ baking powder to reduce oil in the pakoda. 

Tomato Pachadi/Chutney

Ingredients:
1.Tomatoes - 4-5 Nos
2. Cilantro
3. Onion    1 No
Salt to taste

Seasoning:
oil - 2 spoons
urad dal-1/2 spoon
chana dal-1/2 spoon
mustard seeds - 1/4 spoon
methi seeds - 8 seeds
Red Chillies - 1 No
Hing

Preparation:

1. Take 2 spoons of oil in a pan and add the seasonings and let Chana dal, urad dal and mustard seeds fry till golden brown and add red chilies (cut the chilies to 4-5 pieces) and add hing and keep aside.
2.In a pan add oil and add tomatoes and let it cook for few minutes till the tomatoes change color.
3. Add the cilantro and salt to the above tomato mixture and add sugar and keep aside.
4.Take the onion and cut into small pieces and fry them in a pan and then add the onions to the above tomato mixture.
5. Serve with Rice.

Vankaya Pachadi - No Onion

Ingredients:
1.tamarind juice - 1Cup
2. Cilantro
3. Green Chillies - 1 No
4. Turmeric powder - pinch
5.Eggplant
6. Sugar 1 spoon
Salt to taste

Seasoning:
Urad dal - 1/2 spoon
Chana dal - 1/2 spoon
mustard seeds -1/4 spoon
Red chillies - 1 no (make the chillies to 4 pieces)
methi seeds - 1/4 spoon
Hing - pinch

Preparation:

1. Take a bowl and add lemon size tamarind and 1/4 cup water and mix it well and sqeeze the juice.
2. Add cut Cilantro and add green chilli pieces, turmeric powder to the above mixture and add salt as required and keep it aside.
3. Take Eggplant and roast it on the stove top or roast it in the conventional oven.
4. Peel the skin off the eggplant.
5. Take the pulp of the eggplant and add it to the tamarind juice mixture and finally add the seasoning for the good taste.

Seasoning:
In a pan put some oil and chana dal, urad dal, mustard seeds, and hing.

Roasting Eggplant in oven:

Take the eggplant and apply some oil to the eggplant and cover it with aluminium foil and bake it at 350 0C temperature in the oven for 30 mins and make sure it is cooked well.

Vankaya Perugu pachadi(Eggplant chutney)-No Onion

Ingredients:
1.Curd - 1Cup
2. Cilantro
3. Green Chillies - 1 No
4. Turmeric powder - pinch
5.Eggplant
Salt to taste

Seasoning:
Urad dal - 1/2 spoon
Chana dal - 1/2 spoon
mustard seeds -1/4 spoon
Red chillies - 1 no (make the chillies to 4 pieces)
methi seeds - 1/4 spoon
Hing - pinch

Preparation:

1. Take a bowl and add curd and 1/4 cup water and mix it well
2. Add cut Cilantro and add green chilli pieces, turmeric powder to the above mixture and add salt as required and keep it aside.
3. Take Eggplant and roast it on the stove top or roast it in the conventional oven.
4. Peel the skin off the eggplant.
5. Take the pulp of the eggplant and add it to the curd mixture and finally add the seasoning for the good taste.

Seasoning:
In a pan put some oil and chana dal, urad dal, mustard seeds, and hing.

Roasting Eggplant in oven:

Take the eggplant and apply some oil to the eggplant and cover it with aluminium foil and bake it at 350 0C temperature in the oven for 30 mins and make sure it is cooked well. 

Tomato pickle(No Onion)

Ingredients:
1.Tomatoes - 6 Nos
2. Oil 2 spoons
3. Methi seeds - 1spoon
4. Red Chillies -8 nos
5.Garlic - 2 cloves
6.Tamarind - pea size
7.Hing
Salt to taste

Preparation:

1.Dry fry methi seeds and red chillies and grind them.
2.In a pan put some oil and add mustard seeds, garlic and keep them aside seperately.
3. Mix tomatoes tamarind in a grinder and add the above seasoning.
4. Serve with Rice. (This a traditional and authentic vegetarian delicacy).

Tomato Pachadi (Idli/dosa)- No Onion

Ingredients:
1.Tomatoes - 10 Nos
2.Oil 2 spoons
3.Chilli powder 4 spoons
4.Methi powder 1/2 spoon
5.Mustard seeds 1/2 spoon
6.Hing
Salt to taste

Preparation:

1. Boil the tomatoes in water and peel the skin (Frozen tomatoes will work best) 
2. In a pan, pour 2 spoon of oil and add the peeled tomatoes or the juice of tomatoes and cook the tomatoes till the water is dried up. Add salt while cooking the tomatoes.
3.Dry fry methi seeds and hing and make it a powder.
4.In a pan take 2 spoons of oil and add mustard powder and add 2 spoons chilli powder and the methi powder.
5.Add the above mixture to the tomato paste.
6. Serve with Rice. (This a traditional and authentic vegetarian delicacy).

Dosakaya Pachadi - No Onion

Ingredients:

1. Dosakaya - 1 Nos
2. Oil 2 spoons
3.Red chillies -1 Nos
4.Green chillies - 1Nos
5. Tamarind (pea size)
5.Mustard seeds 1/2 spoon
6.Hing
Salt to taste

Seasonings:
In a pan add 2 spoons of oil, mustard seeds, curry leaves and hing.

Preparation:

1. Cut the Dosakaya into pieces
2. In a pan, pour 2 spoon of oil and add red chilli and fry and add green chilli, turmeric powder and salt and tamarind and coarse grind them. Do not make it a fine paste.
4. Add the above seasoning 
3. Serve with Rice. 

Keera Dosakaya / Cucumber Pachadi - No Onion

Ingredients:

1. Keera Dosakaya - 1 Nos
2. Oil 2 spoons
3.Sesame powder  - 1/4 cup
4. Tamarind juice - 4 spoons
5.Mustard seeds 1/2 spoon
6.Hing
7. Red Chilli - 2 Nos
Salt to taste

Sesame Powder:

Dry roast and grind sesame seeds and Green Chilies. 

Seasonings:
In a pan add 2 spoons of oil, mustard seeds, curry leaves and hing.

Preparation:

1. Cut the Cucumber /Keera Dosakaya into pieces into a bowl.
2.  Add the tamarind juice to the vessel and add the Sesame powder.
3. Very tasty chutney is ready. It can be eaten as a side chutney/salad.

Dosakaya Pachadi - No Onion

Ingredients:

1. Dosakaya - 1 Nos
2. Oil 2 spoons
3.Red chillies -1 Nos
4.Green chillies - 1Nos
5. Tamarind (pea size)
5.Mustard seeds 1/2 spoon
6.Hing
Salt to taste

Seasonings:
In a pan add 2 spoons of oil, mustard seeds, curry leaves and hing.

Preparation:

1. Cut the Dosakaya into pieces
2. In a pan, pour 2 spoon of oil and add red chilli and fry and add green chilli, turmeric powder and salt and tamarind and coarse grind them. Do not make it a fine paste.
4. Add the above seasoning 
3. Serve with Rice. 

Dosakaya Pachadi - No Onion

Ingredients:

1. Dosakaya - 1 Nos
2. Oil 2 spoons
3.Red chillies -1 Nos
4.Green chillies - 1Nos
5. Tamarind (pea size)
5.Mustard seeds 1/2 spoon
6.Hing
Salt to taste

Seasonings:

In a pan add 2 spoons of oil, mustard seeds, curry leaves, and hing 

Preparation:

1. Cut the Dosakaya into pieces
2. In a pan, pour 2 spoon of oil and add red chilli and fry and add green chilli, turmeric powder and salt and tamarind and coarse grind them. Do not make it a fine paste.
4. Add the above seasoning 
3. Serve with Rice. 

Dosakaya Pachadi - No Onion

Ingredients:

1. Dosakaya - 1 Nos
2. Oil 2 spoons
3.Red chillies -1 Nos
4.Green chillies - 1Nos
5. Tamarind (pea size)
5.Mustard seeds 1/2 spoon
6.Hing
Salt to taste

Seasonings:

In a pan add 2 spoons of oil, mustard seeds, curry leaves, and hing 

Preparation:

1. Cut the Dosakaya into pieces
2. In a pan, pour 2 spoon of oil and add red chilli and fry and add green chilli, turmeric powder and salt and tamarind and coarse grind them. Do not make it a fine paste.
4. Add the above seasoning 
3. Serve with Rice. 

Dosakaya Pachadi - No Onion

Ingredients:

1. Dosakaya - 1 Nos
2. Oil 2 spoons
3.Red chillies -1 Nos
4.Green chillies - 1Nos
5. Tamarind (pea size)
5.Mustard seeds 1/2 spoon
6.Hing
Salt to taste

Seasonings:

In a pan add 2 spoons of oil, mustard seeds, curry leaves, and hing 

Preparation:

1. Cut the Dosakaya into pieces
2. In a pan, pour 2 spoon of oil and add red chilli and fry and add green chilli, turmeric powder and salt and tamarind and coarse grind them. Do not make it a fine paste.
4. Add the above seasoning 
3. Serve with Rice. 

Dosakaya Pachadi - No Onion

Ingredients:

1. Dosakaya - 1 Nos
2. Oil 2 spoons
3.Red chillies -1 Nos
4.Green chillies - 1Nos
5. Tamarind (pea size)
5.Mustard seeds 1/2 spoon
6.Hing
Salt to taste

Seasonings:

In a pan add 2 spoons of oil, mustard seeds, curry leaves, and hing 

Preparation:

1. Cut the Dosakaya into pieces
2. In a pan, pour 2 spoon of oil and add red chilli and fry and add green chilli, turmeric powder and salt and tamarind and coarse grind them. Do not make it a fine paste.
4. Add the above seasoning 
3. Serve with Rice. 

Red Bell Peppers Chutney

Ingredients:

1.Red Peppers - 1 Nos
2.Onion   - 1/2 No
3.Tomato - 1/2
4. Garlic 2-3 cloves
5.green chillies -1
6. Oil 2 spoons
Salt to taste

Preparation:

1. Cut the Red Peppers into pieces and fry them in a pan and keep them aside.
2. Cut the onions into pieces and keep aside
3. Cut the tomatoes and keep aside
4. In a pan, pour 2 spoon of oil and add the onions, and fry them till golden brown and add garlic to the onions and to the mixture add the tomato and add the fried red peppers.
5.Grind them together in a mixer. 
6. In a pan add 1/2 spoon oil and add red chillies, mustard seeds and add hing and add the seasoning to the mixture.
7. Serve with Rice.

Walnut Chutney

Ingredients:

1.Red Chilies - 3 Nos
2.Curry leaves - 6 leaves
3. Oil 2 spoons
4. Mustard seeds
5. Walnuts - 1/4 cup
6. Curd - 2 spoons
Salt to taste

Seasonings:
In a pan add 2 spoons of oil and add mustard seeds, curry leaves and red chilies and hing

Preparation:

1. Grind the Walnuts with curd, red chilies, curry leaves and with necessary water for consistency.  
2. Serve with Dosa

Red Bell Peppers Chutney

Ingredients:
1.Red Peppers - 1 Nos
2.Onion   - 1/2 No
3.Tomato - 1/2
4. Garlic 2-3 cloves
5.green chillies -1
6. Oil 2 spoons
Salt to taste

Preparation:

1. Cut the Red Peppers into pieces and fry them in a pan and keep them aside.
2. Cut the onions into pieces and keep aside
3. Cut the tomatoes and keep aside
4. In a pan, pour 2 spoon of oil and add the onions, and fry them till golden brown and add garlic to the onions and to the mixture add the tomato and add the fried red peppers.
5.Grind them together in a mixer. 
6. In a pan add 1/2 spoon oil and add red chillies, mustard seeds and add hing and add the seasoning to the mixture.
7. Serve with Rice.

Erragadda karam/ Onion Chutney

Ingredients:
1.Onions   -   1
2. Red Chillies - 3
Salt to taste

Preparation:

1. Cut the onions into pieces
2. Soak the red chillies in water for 15 mins
3. Grind them to paste.
4. Serve with Rice.

Tomato Pachadi(No Onion)

Ingredients:

1.Tomatoes - 6 Nos
2. Oil    2 spoons
3. Methi seeds
4. Red Chillies  -2 nos
5.Mustard seeds 1/2 spoon
6.Hing
Salt to taste

Preparation:

1. Cut the tomatoes into pieces
2. In a pan, pour 2 spoon of oil and add the cut tomatoes to the pan and add salt while cooking the tomatoes.
3. Do not place a lid on the tomatoes while cooking the tomatoes.
4.Cook the tomatoes and make sure that the water from the tomatoes are dried up.
5. In a separate pan dry fry methi seeds and make it to a powder.
6. In a pan add 1/2 spoon oil and add red chillies, mustard seeds and add hing and add the seasoning to the tomato paste.
7. Serve with Rice. (This a traditional and authentic vegetarian delicacy).

Beerakaya koora (Ridge Gourd)-No Onion

Ingredients:
1.Beerakaya pieces
2. Urad dal
3. Chana dal
4. Whole Dhaniya
5. Whole Jeera
6. Methi seeds
7. Red chillies   
Salt to taste


Preparation:
1. First cut beerakaya into small pieces.
2.Take a pan and add oil to the pan.
3. Add beerakaya pieces and add pea size tamarind to the pan.
4. Cover the pan with the lid and add salt to taste.
5.Let it cook for 10 mins and remove the tamarind from the pan.
6.Add the menthikaram powder to the curry.
7. Saute the pan and add small piece of jaggery or 1/2 spoon of sugar.
8. Serve with Rice. (This a traditional and authentic vegetarian delicacy).

Menthikaram Powder:
1. Urad dal -2 spoons
2. Chana dal- 2 spoons
3. Whole Dhaniya 1/4 cup(4-5 spoons dhaniya powder)
4. Whole Jeera 1/8 cup (2-3 spoons Jeera powder)
Note: Jeera should be 1/2 of dhaniya added
5. Methi seeds 1/4 spoon
6. Red chillies 8 count

Take all the above ingredients and mix them in a grinder.with salt to taste. 
 

Vankaya mudda koora (brinjal/ eggplant curry)-No Onion

Ingredients:
1.Small ginger piece
2. Green chillies
3. Jeera
4. Small eggplants 8 nos
5. Potatoes 2 nos
6.Uad dal 1 spoon
7.Chana dal 1 spoon
8.Red Chillies 2 nos
9.Tamarind juice 1/4 spoon
Salt to taste

Preparation:

1. First Cut the small eggplants into 4 pieces.
2. Cut the potatoes into pieces
3. Cook the potatoes and eggplants and keep them aside. Add salt while cooking the potatoes and eggplants.
4. Do not use the water from the cooking the potatoes and eggplants.
5. Take a pan and add the seasonings and add the cooked potatoes and eggplants.
6. Then add the spice with ginger and redchilli paste.
7. Add pea size tamarind juice and add salt and let it cook for few minutes.
8. Serve with Rice. (This a traditional and authentic vegetarian delicacy).  

Spice Paste:
1. Ginger root small piece
2. Green chillies     4 nos
3. Whole Jeera   (1 spoon Jeera powder)

Take all the above ingredients and mix them in a grinder and make it a paste with salt to taste.

Seasoning:
Take pan and add oil and add urad dal, chana dal and red chilles and add hing

Vankaya Menthikaram (Stuffed small eggplant with spicemix)

Ingredients:
1.Small egg plants - 10Nos
2. Onion -  1 Nos
3. Urad dal
4. Chana dal
5. Whole Dhaniya 
6. Whole Jeera
7. Methi seeds 
8. Red chillies    
Salt to taste

Preparation:

1.First hold the eggplant with the stalk in one hand and slice the eggplant on the other side of the eggplant .
Note: Do not cut the eggplants till the end of the stalk
2. Stuff the eggplant with the Menthikaram powder.
3. Put some oil and fry the onions in a pan till golden brown,
4. Add the stuffed eggplant to the fried onions.
5. Cover the pan with the lid after sprinkling few drops of water.
6.Let it cook for 10 mins and turn the eggsplants.
7. Add pea size tamarind to the pan or 1/4 spoon of tamarind juice to the curry and cover the pan with the lid.
8.Fry the eggpalants till golden brown color and make sure that they do not turn black.
9.Remove the tamarind after some time if the pea size tamarind is added.
10. Serve with Rice. (This a traditional and authentic vegetarian delicacy).

Menthikaram Powder:
1. Urad dal -2 spoons
2. Chana dal- 2 spoons
3. Whole Dhaniya 1/4 cup(4-5 spoons dhaniya powder)
4. Whole Jeera      1/8 cup (2-3 spoons Jeera powder)
    Note: Jeera should be 1/2 of dhaniya  added
5. Methi seeds 1/4 spoon
6. Red chillies    8 count

Take all the above ingredients and mix them in a grinder.with salt to taste.
 

Vankaya Ullikaram (Onion stuffed Indian small eggplant)

Ingredients:
1 onion
1-2 Spoons red chilli powder
Salt to taste
Pea size tamarind
Salt to taste
Preparation:

1. First slice the onions into small pieces
2. Take the eggplant and holding the eggplant with the stalk of the eggplant in one hand and slit the eggplant from the other side of the eggplant into four pieces. Note: Make sure that the eggplant is not completely cut into pieces till the stalk.
3. Stuff the eggplant with the prepared onion paste.
4. Take pan and add the stuffed eggplants and sprinkle with few drops of water and cover with a lid.
5.Cook for 10 mins and turn the eggplants till they are golden brown color and make sure they don't turn black.
6. Serve with Rice. (This a traditional and authentic vegetarian delicacy).

Preparation of the spice paste for stuffing:
Add the Onion pieces, Red chilli powder and tamarind and mix them together in the mixer with 4 spoons of water and add salt for this mixture.

Vankaya karam pettina koora(Small Indian eggplant)- No Onion

Ingredients:
Small piece ginger root
4 Green chillies
1/2 bunch Cilantro
6 small eggplants (Indian)
Pea size tamarind (If using concentrated tamarind use 1/2 spoon)
Salt to taste

Preparation:

1. First take the eggplant and hold it at the stem and slit the eggplant from the other side of the eggplant into four pieces.
2.Make sure that you don't cut till the end of the stalk. 
3. Take the paste of cilantro and green chillies and stuff the eggplant with the paste. 

4. Take a pan and put some oil in the pan and add all the stuffed egg plants and sprinkle few drops of water and cover the pan with the lid.
5. Cook for 10 min and turn the eggplants in the pan and fry them till it is brown color. Make sure the egg plants do not turn black color.
6. Serve with Rice. (This a traditional and authentic vegetarian delicacy).

Preparation of the Spice Paste for stuffing:
Take the Ginger root, Cilantro, tamarind, and green chillies and grind them together in a mixer with 3-4 spoons of water to make it a paste. Add some salt to this paste.