Stuffed Brinjal Fry (Ennegayi)

Ingredients:
15 small Indian Brinjal
1tbsp chopped Cilantro
3tsp cooking Oil
1tsp Mustard seeds
2tbsp Cumin powder
2tbsp Coriander powder
1tbsp Red Chilly powder
1/2tbsp Amchur Powder (Dry Mango powder)
1/2tsp Asafoetida powder
Salt to taste
1/2 cup chopped Onion (optional)

Method:

• For stuffing: Mix salt, cumin powder, chilly powder, coriander powder, amchur powder, and asafoetida powder
  
• Wash brinjal and split into 4 keeping the stem
• Stuff the powder in the brinjal(as shown below)

• Heat oil in a large fry pan; add mustard. Once mustard starts to splutter, put all stuffed brinjal and fry for 10mins.
• Add around 1/4 cup of water and cover it with a plate. Once all water is evaporated and brinjal is cooked; open the lid. Mix it carefully.
  
• Add chopped onions (optional Step)
  
• Let it fry in medim-low heat for 10mins. Remove from heat and add cilantro
• Serve it with chapathi or rice

Thondekai Fry

Ingredients:
1lbs Thondekai / Tindora
3tsp red Chilly powder/Rasam powder
1tsp Turmeric powder
1tsp Amchur(dry mango) powder
Salt to taste

2-3tsp Canola oil (or any cooking oil)
1/2tsp Mustard seeds
1/2tsp Urad Daal
3 to 4 Curry leaves

Method:

• Wash and remove top & bottom of the thondekai. Cut thondekai lengthwise into half, then each half into 2-3 lenghtwise pieces
• In a bowl mix thondekai with salt, amchur, chilly and turmeric powder. Set it aside for 15-30mins
• Heat a pan with oil, mustard, urad daal. when mustard starts to splatter; add curry leaves and thondekai mixture. Stir it. Let it fry in medium heat for around 10mins. Then add 1/2cup of water and cover the lid. Cook until all water evaporates
  
• Once water evaporates; open the lid and fry for about 15mins in low-medium heat
• Serve it with rice or chapathi
  

Bindi Fry

Ingredients:
1lbs Okra
2tsp red Chilly powder
1tsp Cumin powder
1tsp Coriander powder
1tsp Turmeric powder
1tsp Amchur(dry mango) powder
Salt to taste

2tsp Canola oil (or any cooking oil)
1/2tsp Mustard seeds
1/2tsp Urad Daal
3 to 4 Curry leaves

Method:

• Wash and remove top of the okra. First cut okra lengthwise and then into an inch length
• In a bowl mix okra with salt, amchur, chilly, cumin, coriander and turmeric powder. Set it aside for 15-30mins, as shown below
  



• Heat a pan with oil, mustard, urad daal. when mustard starts to splatter; add curry leaves and okra mixture. Stir it
  
• Let it cook and fry for around 20mins in low to medium flame
• Serve it with rice or roti or chapathi

Nutrition Facts of
(for source/detailed information; click on the vegetable name)
Okra -

• Good source of protein, iron, zinc and copper
  
• Very good source of dietary fiber, vitamin A, vitamin C, vitamin K, vitamin B6, calcium and potassium