Wash and cut brinjal into 4-5 pieces.
Finely chop fenugreek leaves, green chillies and tomatoes.
Heat oil in the frying pan (not to emit smoke), add mustard and cummin forseasoning.
Once the mustard seeds splutters, add turmeric powder.
Now add finely chopped green chillies and tomatoes and saute for two minutes and add fenugreek leaves and saute till tomatoes and fenugreek leaves get mixed well.
Now add the cut brinjals, salt to taste and mix thoroughly and cover it with the lid and allow to cook for 10-15 min. It can be served with hot Rice or Chapatis.(finely chopped) 6-8 oil 3 table spoon
mustard & cummin 1-2 tea spoon (for seasoning) turmeric 1 teaspon salt to taste

Remove the crust of the bread slices and soak in the curds for about half an hour.
Add maida flour, salt, green chillies, coriander leaves, pepper powder, cooking soda and mix properly. .
Divide and shape into small walnut -sized balls. Heat oil and deep fry till light brown and keep aside.
To make curry :
Boil potatoes and green peas, peel the potatoes and cut into cubes, fry in oil slight colour.
Peel and wash the white pumpkin and cut into pieces.
Add about a glass of water and cook till tender.
When a bit cool, blend in a mixie.
Blanch the tomatoes in hot water till soft and make puree.
Heat oil and fry the grated onions till light brown.
Add turmeric powder, cumin powder, dhania powder, chilli powder, and garam masala powder and fry a minute.
Now add tomato puree, curds, salt, pumpkin gravy and a cup of water and cook for few minutes.
Add green peas, fried potato cubes and cook for another few minutes.
At the time of serving, add the koftas and give I or 2 boils.
Garnish with fresh cream, coriander leaves and garam masala powder.
Serve hot with lunch or dinner.

Recipe Ingrediants

2 lb Okra, fresh or thawed
4 tbsp Vegetable oil
1 Onion, medium and minced
4 Garlic cloves, chopped
1/2 tsp Cumin seed
2 Green chilies, chopped
1/4 cup Coriander leaves-fresh/chopd
1/4 tsp Turmeric
16 oz Stewed tomatoes (1 can=8 oz)
2 tbsp Vinegar
1/2 cup Water
1 tbsp Black pepper, ground
1 pinch Salt

Recipe Procedure:

Cover and cook until okra is tender, about 20 mins..

Wash the okra under running water. Cut off the ends of the okra. Pat the okra dry with a clean kitchen towel. If you leave them wet, your dish will end up sticky and slimy. Slice into halves and set aside.
In a wok or a heavy skillet, heat the oil and stir-fry the onions until they become translucent. Throw in all the spices except the garam masala and stir-fry for another minute. Add the tomatoes and cook the mixture over medium-high heat. Stir constantly till it takes on a uniform consistency. You will be left with a thick sauce. Now add the okra and stir-fry for 2 minutes.
Ensure that the okra is evenly coated with the sauce. But do not stir vigorously as this will cause the okra to get mashed. Cover and steam over medium heat until tender (about 15 minutes).
Serve the okra on a warm serving plate and sprinkle the garam masala over it.
Garnish with coriander leaves. You could also add chopped onions to spice up the dish.

Cut the tip and the very bottom from the okra just to clean it, but do not slice.
Heat oil in a pan over medium heat. Add onion and cook for 3 minutes.
Add all ingredients except okra, tomato and cilantro. Cook for 3 minutes. Add okra, then cook for 6 to 8 minutes. Garnish with tomato and cilantro.
Serve the bhindi bhaji with rice, naan or pita bread.

Wash and slit brinjals into four pieces, but keep their stems intact (Do not cut right through the end). Put them in water.
Heat 1-2 tsp oil in a pan, add onion,ginger & garlic, stir-fry till onion turns translucent.  Add dry coconut,sesame seeds,coriander seeds powder, jeera powder, peanuts, stir-fry for 2 minutes. Cool  it & grind to a coarse paste.
Add Jaggery, tamarind pulp, Kala Goda masala, red chilli powder, Haldi, salt, ¾ of
the (scraped fresh coconut, & chopped fresh coriander) to the coarse paste and mix well.
Stuff this mixture of paste in the brinjals
Heat remaining oil in pan, add rai, let it crackle, then add pinch of Hing & place
stuffed brinjals into the pan & gently turn them once or twice for 4-5 minutes on medium heat to ensure even cooking.
Add 1 cup warm water, bring it to a boil, and cook on low heat. Cover the pan till brinjals are cooked & soft (Approx.10-15 minutes.)
Garnish with remaining fresh coconut & fresh coriander.

Place the spinach in a 5-litre/quart saucepan over moderate heat. Sprinkle on a few drops of water. Place a lid on the pan and cook the spinach for about 5 minutes, or until it softens. Remove the spinach from the pan and squeeze off all the liquid. You may wish to reserve it for soup stocks.
Rinse the saucepan and dry it. Pour the ghee into the saucepan and place it over moderate heat. When hot, add the cumin seeds and fry them until they turn a shade or two darker. Sprinkle in the fenugreek seeds and fry them very briefly until they darken slightly. Add the chili and ginger, and stir them for half a minute, then add the very well drained spinach. Stir briefly, then add the sugar, salt, nutmeg, butter and lemon juice.
Cook the spinach for 1 or 2 minutes more, then remove from the heat and serve immediately.