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Squid gravy

Calamari rings is a most common appetizers in Asian restaurants. That was totally new to me. All those times i have wondered what is a calamari. Little did i know it's the squid they are talking about. Phew!  It was in fact too good to try for the very first time. Something similar to onion rings but a non-veg appetizer. The quantity they provide you is way too much for one person. You can share it with 2/3 people as a snack.  I wish I had made calamari rings today, but was too tempted to try the curry my mom used to make when I was a kid. I did try a different version of the curry today. Let's see the recipe details and the ingredient list. Ingredients: 500 gms of squid 1 large onion 2 medium sized tomatoes 1 tsp red chilli powder salt to taste 2 tsp oil a fat pinch of turmeric powder 200 ml water 1 tsp mustard 1/2 split urad dhal 1 green chilli 1/2 cumin seeds 1 sprig of curry leaves How to make squid gravy: Clean the squid - take you own time. It's really a difficult tas

Eggplant curry

Eggplant curry is made using peanuts and sesame seeds predominantly. The flavour of peanuts and the oily sesame seeds make the curry rich in texture and taste. Chappati and eggplant curry is personally my choice of food for dinner. Let's take a look at the ingredients.



Ingredients:

1 medium sized eggplant or 5-6 brinjals slit vertically along with it's stem
1 carrot, optional
1 tbsp black pepper corns
2 tbsp peanuts
2 tbsp white sesame seeds
3 tbsp sesame oil
Few curry leaves
3 green chillies, slit vertically
1 tbsp thick tamarind paste
1 tsp red chilli powder
salt to taste

Steps:

1. Dry roast the peanuts till light brown, Then add sesame seeds and roast till sesame seeds turn light brown. We need to add sesame seeds later as it turns out brown quickly as compared to the peanuts.



2. Let it cool completely. Then add the peanut and sesame seeds mixture to a mixer and grind it to a coarse powder. If you grind nicely, the eggplant curry would become like a paste which might change the texture and taste of the dish.





3. In a heavy bottomed pan, add sesame oil. Once it's hot, add black pepper, curry leaves and green chillies. Saute them for a minute.



4. Add Chopped eggplant and carrots to the pan and saute well till eggplant oozes out oil. Alternatively, brinjals could be used with stems as such. That is another awesome recipe. I do not get brinjals here in California, hence posting the recipe with eggplant. Carrot is an additional vegetable I have added to this dish and is totally optional.



5. After about 5 minutes, brinjals and carrots would have been half cooked.



6. Add tamarind paste diluted with a cup of water. Add chilli powder and salt. Mix it well and let it boil till the raw smell of tamarind paste goes away. This may take another 4-5 minutes.



7.  Add the peanut, sesame seeds dry roast powder to the pan.



8. Stir well and let it be on high flame for a while.



8. After 5-6 minutes, the eggplant curry oozes out oil. This is the final step, you can now switch off the flame.



9.  Serve it hot with chappati or parotta.

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