Small onion Subji

Ingredients:

• 1/2 cups small onion, peeled
• 1 large onion, peeled and diced into large pieces
• 4 carrots, diced into large pieces
• 3 large tomatoes, quartered
• 4 green chillies
• 1-inch cube of ginger, peeled
• 4 cardamoms
• 4 cloves
• 1-inch long piece of cinnamon
• 2 teaspoons chilli powder
• 2 teaspoons garam masala
• 4 tablespoons refined oil
• Salt, according to taste
• Finely chopped coriander leaves, for garnishing

Method:

• Heat 2 tablespoons of oil in a cooking pan, add the cinnamon, cardamom and cloves, and fry for a minute.
• Add the ginger, green chillies, cubed onions, tomatoes and carrots, and saute for 5 minutes.
• Add 1/4 cup of water, close the vessel and cook on low flame for around 10 minutes, stirring once or twice in between.
• Allow to cool, and then grind in a mixer-grinder.
• Heat the remaining 2 tablespoons of oil in a kadai, and saute the small onions till golden brown in colour.
• Add the chilli powder and fry for around 30 seconds.
• Add the ground paste and required salt, and continue cooking on low flame for around 10 minutes till you get good smell.
• Add the garam masala, simmer and cook for a minute.
• Remove from fire, garnish with finely chopped coriander leaves, and serve hot with puri, chappati or aapam.

Olan

Ingredients:

• 1 kilogram white pumpkin or chow-chow
• 3 tbsp moong (split yellow gram) dal
• 1/4 cup chawli (black-eyed beans; the white or red variety)
• 1/2 - 3/4 cup dilute coconut milk
• 1 cup thick coconut milk
• 3 - 4 green chillies
• 2 tbsp coconut oil
• Salt, to taste
• A few curry leaves

Method:

• Dry roast karamani slightly, till raw smell goes. Pressure cook and keep aside.
• Cut the pumpkin into flat, large square pieces (at least 1 1/2 inches dimension.)
• Dry roast the moong slightly, till raw smell goes.
• In a deep pan, add the pumpkin and water.
• Add green chillies, dilute coconut milk and salt, and cook it.
• Once cooked, add the thick coconut milk and cooked karamani, and bring to a boil.
• 5. Turn off the stove. Mix in the coconut oil and curry leaves, and serve.