MALPUA Ingredients:

1 cup maida( all purpose flour) water or milk to make a thick batter. 1 ripe banana, 2-3
green cardamoms 1 spoon of pan puhuri(saunf) A pinch of baking soda. Sugar and
water to make sira(sugar syrup) Ghee or oil for deep frying.
Method:
Mix maida and water( or milk) to make a thick batter. Add baking soda to this and keep
it for 4-5 hours. Then add the mashed banana, crushed green cardamoms and pana
mahuri to it. In the mean time make sira by boiling 1 cup sugar with 1 cup water. Heat
oil or ghee for frying. When hot put one laddle of the batter into oil and fry until brown.
Take it out and put it in sugar syrup for 2-3 mins till it absorbs it. Take it out and serve
hot or cold.
MUNG BARA (RAS BARA) Ingredients
1 cup mug dael(mung Dal) A pinch of baking soda. 4-5 crushed elachi(green
cardamoms) Oil or ghee for deep frying. 1 cup sugar and 1 cup water. Method
Soak mung dal in water for 4-5 hours. Drain and grind it to a fine paste in grinder. Add
crushed cardamoms and baking soda to it and whisk for few mins. Heat oil or ghee in a
kadhai. Then make small balls of mung paste and deep fry till golden brown. Take those
out and dip in the sugar syrup for 4-5 mins. Take out and serve hot or cold.
LABANGALATA Ingredient
Maeda Oil/Ghee Sugar Coconut Cloves (Labang) Elachi Kesar
Method
Take 2 cups of flour and put 1/4 cup hot oil (for the moin) in it. Mix it well and when
cooled use water to make a hard dough. Now make small balls of the dough. Now make
one ball into a medium puri shape size with a belan then put some sweetened shredded
coconut * in it for the stuffing in the centre. Take 2 ends of the puri and overlap them
over each other and use a little oil to close it properly. Turn it on the other side (it will
look like a cylinder)and take the two ends and overlap them over
each other. Use 1 clove to fasten it properly. Deep fry these on medium heat until they
are golden brown. Put them in sugar syrup after draining excess oil and take it out when
the next set of fried lata is ready (after a short time). Relish them when are cold.
* TIP: Sweetened coconut can be found in the baking section aisle of any grocery shop.
For the sugar syrup take 1 1/2 cup of sugar in 1 cup of water . Dissolve it ,add elaichi
and little kesar to it and put in the microwave for 7 min.
KHAJA Ingredients:
4 1/2 Cups all purpose Flour 1 cup ghee 1 cup of sugar 1 cup water for the sugar syrup
Ghee/oil ( canola oil) for deep frying Green cardamom for sugar syrup
Method:
Take 4cups of flour and put 1/2 cup ghee in it. Mix it well and use water to make a soft
dough.
Take the other half cup ghee and warm it up in the microwave for few seconds and add
rest of the 1/2 cup maida in it and make a paste of it. Keep it aside for some time.
Now make two big chappati of the flour dough. Spread the maida and ghee paste on
one of them and put the second chapatti on the first one, put little bit more of the paste.
Start rolling both chapttis from one end so that one is layered inside the other.
Now you’ve a long roll, cut this roll with knife about one inch each. keep all the pieces
aside.
Take one at a time and press it with your finger a little side ways and the flatten it with a
rolling pin.
Deep fry this pieces in medium heat until they are golden brown.
Keep the sugar syrup ready by boiling the sugar and water together. add cardamom
now .Make sure the sugar syrup is thick in its consistency.
Put the fried pieces one at a time in syrup and take it out immediately.
Enjoy them when they are cold SIMIYA KHIRI
Ingredients Simiya(Vermicelli) – 75 Gm Chini(Sugar) – 65 Gm Kaju(Cashew Nuts) – 10
Gm Kishmish(Raisins) – 20 Gm Elachi(Cardamom) – 4 pieces
Guras(Milk) – 500 ml Gua Ghee(Cow Ghee) – 1 tea spoon
Method: Crush the cardamom seeds and keep the powder aside. Heat the Cow ghee in
a frying pan. Fry the cashew nuts and raisins till it turns golden brown. Take them out
and keep aside. Fry the vermicelli in the rest of the Cow ghee, till it is turns golden
brown. Boil milk in a deep fry pan. Add the cardamom powder and vermicelli. Boil the
milk till vermicelli is cooked well. Add sugar, fried cashew nuts and raisins and mix well.
Boil for some time till all the ingredients are well mixed and well cooked. Serve it with
roti or puri or as a sweet dish( dessert)

Kosali Breakfast (Jalkhia) October 15, 2009

Posted by sambalpuri in kosal food, koshali cuisine, sambalpuri cuisine, western orissa.
add a comment GAHAM BARA
Ingredients:-
Aatta ( Wheat Flour ) – 400 gm Guras ( Milk ) – 600 ml Guras ra Sar ( Fresh cream ) –
2tbsp Chinni ( Sugar ) – 200 gm Pan Muhuri ( Aniseeds ) – 3tsp Elachi ( Big
Cardamom) – 2pcs Baking Powder – 1 pinch Noon ( Salt ) – As per taste Refine Tel (
Refined Oil) – for deep frying
Method:-
Take a deep bowl, add flour, sugar, aniseed, cardamom powder, baking powder and
salt to taste and mix it well. Add fresh cream and milk to the above mixture and blend it
gently to form a fluffy batter. Keep the batter aside for at least 1hour. Heat oil in a pan
for deep frying. Make medium size balls of the batter and fry until they are crisp golden
brown. Serve it hot. CHUDA BHAJA (UPMA)
Ingredients: Thick Chuda (poha) – 2 cup Green Chillies sliced – 2, Mustard Seeds – 1
tsp, Jeera Seeds – 1 tsp Onion – 1 small diced, Tomato – 1 medium diced Potato – 1
medium diced Urad jai – 1tsp, Turmeric powder – 1 tsp Peanuts – 1tbsp, Curry leaves –
2-3 Oil – 3tbsp. Salt to taste, Coriander leaves to garnish
Method: Wash chuda in cold water, drain water. Add turmeric powder to chuda and
keep aside.
Heat oil a pan. Add curry leaves, green chillies, mustard seeds, jeera seeds, urad jai
and peanuts. Stir in for few minutes. Add onions and potatoes and stir for 5 mins. Add
tomatoes and salt to taste. Add chuda to the mixture in the pan. Stir for 2-3 minutes.
Garnish with coriander leaves and serve hot. PURI TARKARI (ALU TARKARI)
Ingredients: Aata (Wheat Flour) – 500gms Refined oil -as per requirement
Aalu(Potato)-300grm WUil / Piaj (Onion)-100grm Aada(Ginger)- 1inch Lesun(Garlic) -15
cloves Patalghanta (Tomato)-75 grm Haldi Gund (Turmeric powder) -1 tsp Mircha
Gunda (Chilies Powder ) -1 tsp Tej Patar( Bay Leaf) – 2 pcs Elachi (Small Cardamom)-
2pcs Lavang (Clove) -2 pcs Dalchini (Long Cinnamon)- 1 inch Noon(salt)- as per taste
Method:
Sift together the flour, salt and oil (2 tps) and add just enough water to form smooth
dough. Make small balls from the above dough, flatten each ball into a round shape.
Heat oil in a frying pan, and fry these flatten balls till it turns golden brown from each
side. Make fine paste from onion, garlic and ginger. Then cut tomatoes into small slices.
Cut the unpeeled potatoes into slices, boil these until these tenderly boiled. Then drain
out the water, peel off the potatoes and cut into cubes. Make a powder of the cinnamon,
cardamom, clove and black pepper. Heat oil in that pan, add the masala paste ( from
step – 4 ), and then add turmeric powder, chill powder to it Stir the above mixture and
fry this paste over medium flame until it begins turning light brown Add the tomatoes (
from step- 4 ), boiled potato and continue to fry till the paste is well cooked. Then add
water (3/4 cup ) to it , add salt to it as per taste and stir it properly. Boil it for 10-
20minutes until the gravy thickness to the desired consistency. Add the garam masala
powder (step -6 ) and serve with Puri.
BIRI BARA AND CHANA TARKARI Ingredients for Bara
2 cups Biri Dali(urad dal) 2 medium sized onion chopped 2 tsp. chopped coriander
leaves 6 green chilies, chopped finely A pinch of baking soda Oil for deep frying
Ingredients for Mutter Chana Tarkari
Dried Peas 1 cup 2 medium sized Potato(Optional) 1 medium sizd tomato Salt, turmeric
as required 1 spoon of zeera powder, i spoon dhaniya powder 3 Spoon oil, coriander
leaves copped
Grind to a paste 1 Medium sized onion, 3 cloves garlic, 1 inch ginger 1 green
cardamom, 1 small piece cinnamon, 3 cloves
Method Bara:
Soak the Biri Dal in water for 4-5 hours. Drain it and grind it in a grinder using very little
water to get a smooth dough. Mix the chopped coriander leaves, chopped onion, green
chillis, salt and baking soda. Heat oil in a kadhai. Take some oil in palm, take small balls
of dough in hand, flatten it little bit and with a small hole in the center. Fry it in oil till
golden brown. Mutter Chana Tarkari:
Soak the dry yellow peas in water for 6-7 hours. Boil and cube the potatoes into 2 cm
cubes. Heat 3 spoon of oil in a frying pan, add 1 some cumin seeds, when they splutter
add some chopped green chillis and then the ground paste. Fry till the oil separates
from the frying pan. Add turmeric, chopped tomato, zeera pawder dhaniya powder.
Cook for few more minutes till tomatoes are done. Then add the boiled peas and
potatoes and little water. Cover and simmer for 3-4 mins more. Finally sprinkle some
chopped coriander leaves.

Kosali Maada aau Peetha October 12, 2009

Posted by sambalpuri in kosal food, koshali cuisine, sambalpuri cuisine, western orissa
cuisine. add a comment
Podh Peetha Ingredients:
Rice- 500 grams Biri (Black gram)- 500 grams Jaggery/ Sugar – 500 grams Green
Cardamom (powder)- 1 teaspoon Salt – 1 teaspoon Coconut – 1
Method: Soak rice and biri for 5 hours and then grind to a fine paste. Add salt to the
dough and let it stand overnight. Break coconut into 2 halves. Grate one half and cut the
other half into small pieces. Add all the coconuts, jaggery, cardamom powder to the
dough. Mix well. Pour the dough to a baking dish smeared with little oil. Heat the oven
at 300 degrees farenheit. Put the baking dish in the oven and bake for 45 mins. To
check for pitha readiness, insert toothpick or fork. If the dough does not stick, its ready.
Allow the pitha to cool before cutting into pieces.
Suji Maada
Ingredients Suji (rawa ) -150 gm Nadia kura(Shredded coconut)- half a coconut
Chini(Sugar) -75gm Elachi( cardamom)- 4 pcs Gua Ghee(cows ghee)-1 tbs Salt – as
per taste Method
Take a frying pan. Put the sugar and shredded coconut into the pan, fry it for 10 min,
when semi cooked, add crushed cardamom. When cooked take out from flame, keep
aside. Take water (double the amount of rawa) in a deep pan. Add ghee, sugar and salt
as per the taste. Boil it. When it starts boiling put small amount of rawa and stir it. Do
the same for the rest of rawa. Stir it properly to avoid forming lumps. Keep it on the
flame for 2 min. Remove from flame and keep aside. Wait till the dough cools down to
room temperature, kneed the dough with ghee to make it softer. Make 8-10 balls from
the dough when rolling it in hand. Flatten balls and put some coconut stuffing, roll it to
make a ball. In a separate deep pan take water (2/3). Tie a cloth over the mouth of the
pan. Boil it. When its starts steaming, put the rawa balls and cover it. Steam it for 10
min. Remove from flame. Serve it hot or cold. Chakel
Ingredients Atta ( Wheat flour ) – 300 gm Suji ( Rawa ) – 75 gm Maida – 75 gm Kaju (
Cashew Nut) – 20 gm Chini ( Sugar ) – 200 gm Pan Muhuri ( Aniseeds) – 2tsp Nadia
cura ( shredded coconut ) – 4tbsp Tel ( Refind Tel ) – As per requirement Noon ( Salt )
– As per requirement
Method To start with, cut cashew into small pieces. Add Wheat flour, rawa, maida,
sugar, aniseeds, shredded coconut, salt as per taste and required water to make a semi
liquid batter. Whip well and keep it for 30 mins. Heat tawa (non stick will be better) on a
medium flame. Spread a little oil (1tps) on the tawa. Take the batter in a tablespoon and
spread it on the tawa like a dosa. Turn the pitha upside down after 1 min. When turns
golden brown from each side, remove it from tawa and serve it hot.

Non-veg Cuisines of Kosal October 11, 2009

Posted by sambalpuri in kosal food, sambalpuri cuisine, western orissa cuisine. add a
comment
Kasha Mangsha:- Ingredients:
Mutton – 1kg Onion – 300 grams Garlic- 100 grams Ginger – 150 grams Garam
masala- 1cinnamon, 2 cloves, 1green cardamom, pinch of jayetri (mace) Tej Patar- 2
Chilli Powder- 3 teaspoon Turmeric – 3 teaspoon Oil
Method: Masla-Grind onion, ginger, garlic to a fine paste. Crush the garam masala.
Marinade mutton with 1 teaspoon oil, 2 teaspoon turmeric powder, 1 teaspoon chilli
powder and salt for 1 hour. Heat 2 tablespoon oil in a pan and when hot, add teja patra
and garam masala. When its a little brown, add the ground masala paste. Cook till the
water dries from the masala and it changes color. Add 2 teaspoon chilli powder and stir
well. Then add 1 teaspoon turmeric powder. Keep cooking till the oil separates from the
spices. Add the mutton pieces and cook covered. Stir ocassionally. Cook under medium
flame and do not add water. This dish has no gravy and goes well with luchi.
Note: If the mutton takes long to cook, you can pressure cook with 1 cup of water. Once
the meat is cooked, cook in open flame to dry the gravy.
Chingdi Jhol:- Ingredients
Shrimp- 1 kg Potatoes- 3 medium Onions- 3 medim Ginger- 30 grams Garlic- 5 cloves
Tomato- 1 small Cinnamon- 1 small stick Cloves- 2 Green cardamon- 2 Teja patra- 1
Turmeric-2 spoon Chilli powder- 1 spoon Cumin powder- 1 teaspoon Coriander powder
– 1 teaspoon Method
Masala – Grind onion (2), ginger and garlic together into a fine paste. Crush cinnamon,
cloves and cardamon into small pieces. This is called as “Garam-masla”. Peel and
clean shrimp. Marinate with 1 teaspoon turmeric and salt. Heat 1 tablespoon oil in a
pan. When hot, add shrimp and fry lightly. Set aside the shrimp. Add another
tablespoon of oil to the same pan and heat again. Now add Tej patar and crushed
garam masla.
Dice 1 onion and add the diced onions and stir well till onions brown a little. Add diced
tomato and cook till it mixes well. Now add the ground paste to the pan and cook all of
them together. Add 1 teaspoon turmeric, chilli powder, cumin and coriander powder and
cook till the masala cooks well. This should take upto 7 mins. Cut potates length wise
into thin pieces. When the masalas are well cooked, add potatoes and cooked covered
under medium flame. When potatoes are almost done, add shrimp to it and mix them all
well. Add 1 cup of hot water and cook till water boils. Take off the stove and serve with
Rice.
Masala Mach bhaja:- Indredients
Rohi machh( Rohu Fish)- 750 gm WUeel/Piaj(Onion) – 450 gm Tentel( Tamarind)- 20
gm Lesun(Garlic) -30 gm Ada( Ginger)- ½ inch Kancha Mircha( Green Chili)- 4 pcs(as
per taste) Haldi Gunda Turmeric Powder)- 3tsp Mircha Gund( Chili Powder)-1 tsp
Tomato- 100 gm Surso Tel( Mustard Oil)-as required for frying
Method Wash and clean the fish properly, mix it WITH 2 tsp turmeric powder and salt
AND keep aside for 15 mins. Make a fine paste of onion (75gm), garlic (8 cloves), and
ginger (1/2inch). Soak the tamarind in a little water for 10 mins. Make a paste out of it
and cut thin slices of the remaining onion and garlic cloves. Slit the green chilies and cut
the tomato into small cubes. Mix the tamarind paste and the onion, ginger, garlic paste
masala to the fish. Keep it for 20 mins. After 20 min add the onion, garlic, green chili
and tomato slices to the above mixture. Add chili powder, turmeric powder and salt to
the mixture, keep it for 15 min. Take a deep pan, heat oil, when hot put 1 or 2 pcs of fish
with the masala. Fry it till each side turns looks brown and the masala is cooked well.
Remove from flame and serve it hot with rice.

Cuisine of Koshal January 28, 2008

Posted by sambalpuri in kosal food, sambalpuri cuisine, western orissa cuisine. 3
comments KHAJUR KHATA : Ingredients : Tomatoes 4 large ones or 1 can (chopped
into small pieces) Onion ½ chopped into small pieces Panchphutan 1 tspTurmeric
powder 1 tspGaram masala 2 tspSugar 2 tbspDates (dry khajur) 8 (whole ones)
Coriander leaves 1 tbspOil 1 tbspSalt (according to taste) Method :
Heat oil. Add panchphutan and when it starts spluttering add the chopped onions. When
onions turn translucent add the chopped tomatoes. Stir for a minute. Add turmeric
powder, garam masala and salt. Stir well and let it cook for a minute. Add sugar to it.
Stir again. Close it with a lid. Stir well after every two minutes. When it starts boiling add
the dates. Cook for two minutes and garnish it with chopped coriander leaves. This dish
goes well with hot steaming rice in winter. Note : If the soup is thick you can add water
to make the soup thinner depending on the consistency you want your soup to acquire.
BAIGAN MAIN : Ingredients :
Yogurt 250ml Turmeric Powder 2tspRice flour 1tbspWater 3 cupsPanchphutan 1tsp
(mixture of 5 spices mentioned earlier in the Main recipe) Green Chilli chopped
1Eggplant chopped into 2 inch sizes 2Garlic grated 1 cloveOnion chopped into thin long
straps 1Tomato chopped finely 1Salt according to taste. Method :
Mix water,turmeric powder,salt and rice flour to the yogurt and blend it for 2-3
mins.Keep it aside.Heat oil in a pan.Add green chillies and panchphutan.When it
splutters add grated garlic.Stir for a minute.Add chopped onions to it.When they turn
golden add the chopped eggplants.Sprinkle a little salt.When half done add chopped
tomatoes to it.When half done add the blended mixture.Keep on stirring till it starts
boiling.Let it boil for 5 mins.Serve it with hot steaming rice and savour the taste.
MASLA MACH (MASALA FISH CURRY) Ingredients : (For fish marinade)Fish 500
gmsSalt 2 tspGarlic-ginger paste 2 tspTurmeric powder 2 tspRed chilli powder 2 tsp(For
gravy)Coriander powder 2 tspCumin powder 2 tspRed chilli powder 1 tspTurmeric
powder 1 tspKashmiri red chilli powder 2 tspOnion 1 (chopped finely)Tomato puree 2
tspGinger-garlic paste 2tspLemon ½ or 1Coriander leaves a bunchKashmiri methi
leaves 1 tspMatar (Green peas) ½ cupTomato 2 small size (chopped finely)Sugar/Gud
1 tspOil 1 1/2 cupWater 1 cup
Method : Mix the fish with the marinade and leave it for a minimum of half-an-hour. In a
pan heat 1 cup oil and deep fry the marinated fish. In another pan heat oil. Add chopped
onion. When it turns golden add the ginger-garlic paste and fry again for 2-3 mins. Then
add the coriander powder, cumin powder, red chilli powder, turmeric powder, kashmiri
red chilli powder and the kashmiri methi leaves. Fry again for 2-3 mins till oil starts
coming out. Then add the chopped tomatoes, Sugar or gud , salt, green chillies, matar
and tomato puree. Mix well and let it cook for 2-3 mins. Then add 1 cup water . Let it
cook on low flame for 5-10 mins. Add coriander leaves and lemon juice and serve it hot
with rice or roti.
KARDI ACHAR (Bamboo shoot pickle) Ingredients :
Bamboo shoots ½ can (cut into thin long strands)Lemon juice 2tbspsSalt according to
tasteTurmeric powder 1tspGreen chilli 1 (cut into 2-3 pieces)Mustard oil 2tbspsMethod
:Wash the bamboo strands well. Add lemon juice , salt, turmeric powder, chilli and
mustard oil. Mix well and keep it in a sterilized jar. Keep it in the sun everyday for 14-15
days. You can eat it with rice or chappati
KARDI BHAJA (Fried bamboo shoot strands) Ingredients :
Bamboo shoot ½ can (cut into thin long strands)Turmeric powder 1tspRice powder
2tspSalt according to tasteOil for fryingMethod :Wash the bamboo strands well.
Squeeze the water out of it. Add salt, turmeric powder and rice powder to it. Make flat
thin balls of it and deep fry. Serve it hot with rice and dal.Contributed by: Mrs.Meena
Panda, Kolkata , West Bengal,
PIYAZ KHATA (Sour Onion Soup ) Ingredients :Onions 1 bigOil 2tsp (for cooking) + for
frying the onion ringsGarlic 2cloves (chopped finely)Panchphutan 1tsp (mixture of 5
spices mentioned earlier in the Main recipe)Tomato 1 small (cut into 5-6 pieces)Yogurt
250mlBesan 1tbspTurmeric powder 1tspSalt according to taste
Method :Cut onions into round pieces just like the ones when you cut for salad. Fry
them in oil for a little while. The onion rings shouldn’t turn brown in colour. Keep it aside.
In a kadahi heat oil. Add the chopped garlic, panchphutan. When they start to splutter
add the chopped tomatoes. Fry it for 1-2 mins. In a bowl take the yogurt add besan and
whisk it properly. Add water to it according to the amount of consistency you want. Add
it to the kadahi and keep stirring till it starts boiling. Add the fried onion rings,turmeric
powder and salt. Let it boil for 4-5 mins and serve it with rice.
KABULI CHANA TARKARI (Chickpea Curry) Ingredients : Chole (Kabuli
chana)500gmsPotato 2Oil 2tbspsOnion (chopped finely)1Onion,ginger & garlic paste
4tbspsTurmeric powder 1tspRed chilli powder 1tspChole masala / Curry powder
1tbspsSalt according to taste Method :Pressure cook chole and potato with salt. In a
pan heat oil. Add chopped onions. When they turn golden brown add the onion, ginger
and garlic paste .When oil comes out of it add the chopped tomatoes. Add the turmeric
powder, red chilli powder and fry for a little while. When oil starts coming out add the
mashed potato to it. Mix well then add the pressure cooked chole to it. Add the chole
masala or curry powder, salt and mix it well. Let it boil for a while then serve it hot with
roti or paratha. AAM KHATA (Mango sour soup) Ingredients : Mango 200gms (chopped
into 5-6 pieces)Turmeric powder 1tspPanchphutan 1tspHing 1tspKari patta 6-7
leavesDried red chilli 1Ginger-garlic paste 2tspSugar / Gud (1 cup) or according to the
amount of sweet you want to eat.Saunf powder 1tbspMethi powder 1 tsp Method :In a
pan take 1 cup water add the mango pieces, salt and turmeric powder and boil it.In a
kadai heat a little oil. Add panchphutan, kari patta, hing and dried red chilli. Fry till the
phutan starts crackling. Then add ginger-garlic paste and fry it for 1-2 mins. Add gud or
sugar. When it starts boiling add the boiled mango pieces to it. Then add saunf powder
and methi powder and serve it with rice and dal.
CHANA TARKARI (GREEN CHOLE CURRY) Ingredients :Green chole
500gmsPotatoes 3Onion 1 (Chopped finely)Tomato 1 (Chopped finely)Turmeric powder
2 tspCurry powder 1tbspRed chilli powder 1tspKala namak 1tbspSalt according to taste
Method :Pressure cook chole and potato by adding salt to it . Heat oil in a pan . Add the
chopped onions . Fry till it turns golden brown . Now add the chopped tomatoes and
turmeric powder.Fry till oil comes to the sides.Mash one boiled potato and add it.Mix
well and fry for 2-3 mins.Then add the boiled chole and rest of the potatoes cut into 3-4
pieces.Mix properly .fry for 2-3 mins.Add the curry powder , red chilli powder and kala
namak. Add water according to the amount of gravy you want and let it boil
properly.Serve it hot with roti or rice.
SEMI BAIGAN (Semi eggplant curry) Ingredients :Semi 500gmsEggplant 1 ( cut into
very small pieces)Turmeric powder 2 tspMustard seeds 2 tbspGreen chillies 3Coriander
leaves a bunchOil 1tbspJeera 1tspTomato 1 small (chopped into small sizes)Salt as per
taste
Method :Cut the semi into 2-3 pieces. Be careful while cutting them as sometimes there
are worms in it .Wash them properly. In a pan take semi, eggplant add water and
turmeric powder and boil it till it’s done. Grind the mustard seeds, green chillies and
coriander leaves. Keep them aside. In a pan heat oil. Add jeera and chopped tomato to
it. Later add the boiled semi and eggplant. Fry for 2-