Dal Methi (black urad lentil with fenugreek leaves)

Ingredients

200gms black urad lentil (kaali urad dal, chilke wali)

100 gms fenugreek leaves (methi ke patte)

Two table spoons clarified butter (asli ghee)

A pint of Asafoetida (hing)

Two cloves (laung)

Four round pepper (sabut kali mirch)

One tea spoon cumin seeds (jeera)

Half tea spoon turmeric (haldi powder) 

Half tea spoon garam masala

Red chilly powder to taste

Salt to taste

Cook the delicious way:

Soak the black urad lentil for a couple of hours

Wash the fenugreek leaves and keep them in a strainer to get rid of the excess water
 
Put butter in the cooker and let it turn slightly hot.

Now add asafoetida, black pepper, cloves and cumin seeds. let the seeds turn golden brown

Add lentil and fenugreek leaves to the mixture. Add 200 gms of water too.

Add turmeric powder, red chilly powder, salt

Put the lid on the pressure cooker. Bring the flame to medium or low and cook for five-ten minutes. Open it and add garam masala

Garnish it with fresh coriander, lemon and olives.

Serve hot.....!

Delicious spicy Eggplant (zakeydaar bharwa baigan)

Ingredients 

5-6 small eggplant (baigan)

Two table spoon vegetable oil   

One  teaspoon (tsp) cumin seeds (jeera)

Now make a paste of the following:

One small tsp Fenugreek powder (sauff)

One small tsp coriander powder (dhaniya)

One small tsp turmeric powder (Haldi)

Half tsp red chilly powder (lal mirch)

One small tsp mango powder (amchurn)

One small tsp garam masala powder

Salt to taste

Cooking:

Wash and dry the eggplant

Cut each eggplant into four pieces keeping the base intact so that it looks like flower

Now with the help of a tea spoon, fill the paste (already prepared) into each eggplant and delicately bring back the eggplant to it's original shape. 

pour oil in a vessel (kadhai) and once it's hot, put cumin seeds into it and let them turn golden brown

now one by one put each eggplant into the vessel and turn the heat to low. 

with the help of a spatula, keep changing the sides of the eggplants so that it cooks from all sides.

Cook for 8-9 mins.

Serve hot with paranthas.