Low Fat Spicy EggPlant curry (Achari Baigan)

Low Fat Spicy EggPlant curry (Achari Baigan)

Ingredients

Egg-plants                    I used small round ones(9-10)
Ginger                          1.5 inch piece(shredded)
Garlic                           8-9 cloves(minced)
Diced Tomato              5-6(I used roma tomatoes)
Green chilies                 4(chopped)
Turmeric                       1/2 teaspoon
Coriander Powder        1 1/2 teaspoon
Red chili Powder          1 teaspoon
Onion seeds/Kaloungi   2 teaspoons
Fennel seeds                 2 teaspoons
Salt to taste
Oil                                2-3 tablespoons
Curd/yougurt                2 tablespoons
Cilantro for garnishing   handful

Method

• Slice all the egg plants vertically. Refer to the picture for slicing shape.
• Shallow fry egg plant slices on a medium heated pan/skillet with as little oil as you can. 

• 

  After Shallow fry

• Heat oil in a pan.
• Fry ginger, green chilies and garlic.
• Add Kaloungi and fennel seeds to it.
• Then add all the spices in.
• Add diced tomatoes and cook until oil is separated from tomatoes.
• Now add egg plant slices, which we shallow fried.
• Mix and cook until all the egg plant pieces are cooked well.
• Add yogurt, mix and cook for 2 mins.
• Garnish it with cilantro.

Butternut Squash and Apple Soup

Butternut Squash and Apple Soup

Ingredients

• 1½ pound butternut squash
• 1 Apple, peeled and cubed
• 1 cup diced onion
• 2 teaspoons minced garlic
• 2 tablespoons butter
• Salt to taste 
• ½ teaspoon garam masala powder
• 4 cups vegetable stock/2 stock cubes
• 1 tablespoon lemon juice

 For Garnishing

• Coconut Flakes/Shredded coconut
• Chopped cilantro

Instructions

1. Peel the squash, remove the seeds, and cut into 1-inch chunks. 
2. Melt the butter in a large pot over medium-high heat and add the onion. Saute about 5 minutes until begins to brown.
3. Add garlic , salt, garam masala powder, and squash and ½ cup water.
4. Cover tightly and reduce heat to medium. Cook 15 minutes until squash is tender.
5. Add apples and cook, covered, another 5 minutes.
6. Add half the stock and puree the soup. Add remaining stock and reheat until steaming.
7. If you are using stock cubes add water and stock cubes when water starts boiling.
8. Serve hot. 
9. Garnish it with coconut flakes and cilantro leaves on top.