Dill Leaves(Sabbassige Soppu) Rice

Ingredients:
1 cup chopped Dill leaves /sabbassige soppu
1 red onion nicely chopped
1 inch ginger piece grated
1 tsp jeera/cumin seeds
2 green chillies
2tbs oil
1 tsp Vangibath powder
1 tsp lemon juice
2 cups Basamati Rice cooked and cooled.
salt to taste
any sprouts for garnishing(optional)



Method:
1) Heat oil in a thick bottom pan ,then add cumin seeds,mustard seeds,green chillies,grated ginger, chopped onion,when it is half done, add Dill leaves and saute this for 5 minutes.
2) Then add vangi bath powder ,lemon juice and salt,add cooked rice and mix it well.Garnish with sprouts Serve hot with raitha/curd of your choice .:)

Bangain Bartha (Eggplant Curry)

Ingredients :
1 big eggplant
1 big onion nicely chopped
3-4 big tomato nicely chopped
2tsp chilly powder
1 green chillies nicely chopped
4tsp oil
1tsp turmeric powder
1tsp onion seeds
salt to taste
1/2 tsp Garam masala powder
hand full of coriander leaves for garnishing



Method:
1) Brush eggplant with oil, poke some holes on the eggplant with a fork and place it under the broiler or on the gas top.
2) Frequently, turn the eggplant upside down, until fully roasted.
3) Cool it and peel off the blackened skin.Mash it completely and keep aside .
4) Heat oil in a pan.
5) Saute green chillies,Onion seeds and onion until golden brown.
6) Add red chili powder, turmeric powder, garam masala and salt and saute for a few secs.
7) Add tomatoes and saute until oil separates.
8) Garnish with coriander leaves.:D.Enjoi!