Baingan Ka Bharta

Ingredients:

1 American Eggplant / Gulla Badanekayi / Baingan / Brinjal

1 medium sized Tomato

1 medium sized Onion

1 Green Chilly

1-2 Garlic flakes

Small Piece of Ginger

1/2 - 3/4 tsp Garam Masala

1/4 tsp Coriander seed powder

1/4 tsp Cumin seed powder

2-3 Coriander leaves

Salt to taste

Pich of Turmeric powder

1/2 tsp Cumin seeds

1/4 tsp Mustard seeds

5-6 tsp Oil

Recipe:

Apply 1 tsp oil over the brinjal. Prick the brinjal with a fork/knife, so it won't burst in the oven. Put one aluminum foil over the oven tray and place the oil applied brinjal in a tray as shown in the picture below.

Cook this brinjal in the oven for about 30-45 mins in 500-600 degree F. (You can also use gas flame / hot charcoal for cooking this brinjal)

Remove the outer skin of brinjal and chop it into medium sized pieces as shown in the picture below.

Chop onion, tomato, green chilies into small pieces as shown in the picture below. Remove the outer skin of garlic and mash garlic, small piece of ginger properly as shown in the picture below.

Put 4-5 tsp oil, cumin seeds, mustard seeds in a thick bottomed vessel /pan. Once it starts spluttering add mashed ginger garlic and fry them for about 1 min in medium flame. Add chopped green chilly, pinch of turmeric powder and onion and fry them for about 4-5 mins in medium flame until onion turns golden in color. Add chopped tomato, cumin seed powder, coriander seed powder, garam masala, salt and cook them properly for about 4-5 mins in medium flame.

Add cooked brinjal and mix well. Keep the bartha in low flame for about 1-2 mins. Garnish with chopped coriander leaves and serve hot. It goes well with Chapathis/Rottis. Thanks to vahrehvah for this recipe.

Spinach Raitha / Palak Mosaru Gojju

Ingredients:
3/4 bunch of Baby Spinach / Ele Palak Soppu
2 cups Curd / Yogurt
1-2 Green Chillies
Pinch of Turmeric powder
Pinch of Asafotida powder
1/4 tsp Cumin seeds
1/4 tsp Mustard seeds
Salt to taste
1 tsp Oil

Recipe:
Clean spinach leaves, wash them and keep them aside. Chop spinach leaves into small pieces as shown in the picture below. Chop green chillies into small pieces.

Put 1 tsp oil, mustard seeds, cumin seeds in a thick bottomed vessel/pan. Once it starts spluttering add pinch of asafotida powder, chopped green chillies and fry them for few seconds. Add chopped spinach leaves, pinch of turmeric powder, salt and cook them for about 4-5 mins. Keep it aside till it comes to room temperature. 
Put cooked spinach leaves, 2 cups of curd, pinch of salt in a bowl and mix well.(You can add little amount of milk if curd is too thick or it is sour.) Keep it in a refrigerator for about 20-30 mins.  It goes well with rice/pulav/chapathis/paratas.