Vazhuthananga (Brinjal) Theeyal

Ingredients:
Brinjals: 5
Shallots: 3-4 pcs
Green chilli: 2 pcs
Grated Coconut: 1/2 cup
Tamarind: small lemon sized
Red Chilly Powder: 1/2 tbsp
Coriander Powder: 1/2 tbsp
Turmeric Powder: 1/2 tsp
Mustard Seeds: 1 tsp
Curry Leaves: 1 spring
Red chillies: 2-3 pcs
Salt: to taste
Oil

Method:Cut brinjal into medium pieces. Cook brinjal with shallots, green chilli, curry leaves, salt and water. Fry grated coconut until it turns golden brown color. Add chilli powder, coriander powder and turmeric powder to the roasted coconut. Saute for 2-3 minutes in low flame. Allow it to cool and grind it in a mixer using little water. Add tamarind to 1/4 cup water and make a paste. Add tamarind paste to the cooked brinjal and boil for 2-3 minutes. Then add grinded paste. Stir well. Cover and cook in medium flame for 5-6 minutes. Remove from heat. Heat oil in another pan add mustard seeds, when its starts splutter add red chilli flakes, curry leaves. Pour this seasoning over the curry. Serve with rice

Malvani Fish Fry

Ingredients:

Fish: 4 pcs
Turmeric powder: 1 tsp
Red chili powder: 1 tbsp
Ginger & garlic paste: 1/2 tbsp
Tamarind juice: 2 tbsp
Rava: 2-3 tbsp
Salt: to taste
Oil:

Method:

Clean and cut the Fish. Mix chilli powder, Turmeric Powder, ginger garlic paste and tamarind juice. Apply the mixture on the fish pieces and keep aside for 1 hour in refrigerator. Spread some rava on the plate and roll the fish pieces in rava. Heat oil in a pan and fry both sides till crisp. Serve hot

Kaya-Vanpayar(Banana-Red Chouri) Thoran

Ingredients :
Raw plantain: 2 cup
Vanpayar/Red Chouri: 1 cup
Turmeric powde: 1 tsp
Red chilli powder: 1/2 tbsp
Salt: to taste

For Grinding:
Grated coconut: 1/2 cup
Cumin Seed: 1 tsp
Shallot: 8-10 pcs
Turmeric powder: 1/2 tsp
Green chilli: 2-3 pcs
Garlic chopped: 1 no

For Seasoning:
Mustard seeds: 1 tsp
Shallots chopped: 1 pc
Curry leaves: 1 spring
Red chilli: 2-3 pcs
Oil:

Method:
Cook vanpayar with enough water, add turmeric powder, red chilli powder, salt to this. Coarsely grind coconut, shallots, garlic, cumin seed, green chilli in a mixer. Cook kaya/platain with shallots, turmeric powder, salt and water till done. Add coocnut mix into the cooked plantain , cover and cook for 2-3 minutes. Add cooked red chouri and mix well. Again cook for 4-5 minutes. Heat oil in another pan, splutter mustard seeds. Add shallots, curry leaves, red chilli . Saute till golden color. Pour this seasoning over the curry. serve hot with rice.

Cabbage-Cherupayar (Green Gram) Thoran

Ingredients:
Cabbage chopped: 2 cup
Cherupayar/ Green gram: 1/2 cup
Shallots chopped: 1/4 cup
Green chillies: 3-4 nos
Grated coconut: 1/2 cup
Turmeric powder: 1/2 tsp
Mustard seeds: 1 tsp
Red chillies flake: 1-2 nos
Curry leaves: few
Coconut oil:
Salt:

Method:
Cook green gram with little tumeric powder, salt & water. Mix together cabbage, onions, chillies, grated coconut, turmeric powder and salt with your hands. Heat oil in a pan. Add mustard seeds, allow it to splutter. Then add dry red chillies and curry leaves to it. Add the cababge mixture into this and allow to cook it on low flame for 2-3 minutes. Add cooked green gram/cherupayar and cook for 5 minutes. remove from fire. Serve hot with rice