RecipeMuncher

The book that I am currently reading on my Kindle is Dianne Jacob’s "Will Write For Food" - a complete guide about how-to’s to the art of food writing. The book has references and interviews with many renowned star chefs Molly O Neill (who compares making a soup to a road trip in a blizzard) to accomplished food editors like Ruth Reichl to NYT restaurant critic Mimi Sheraton and many others.

The book that I am currently reading on my Kindle is Dianne Jacob’s "Will Write For Food" - a complete guide about how-to’s to the art of food writing. The book has references and interviews with many renowned star chefs Molly O Neill (who compares making a soup to a road trip in a blizzard) to accomplished food editors like Ruth Reichl to NYT restaurant critic Mimi Sheraton and many others.

This is a recipe from Sailu’s Kitchen that is now a regular in mine.Ingredients:6-7 small Indian eggplants, dicedTo grind to a paste:1 small bunch of coriander leaves (I used the stalks as well)1-2 garlic cloves1 tiny piece of ginger2-3 green chilliesFor tempering:2 Tbsp oil1 tsp mustard seeds1 tsp urad dalA pinch of asafoetida5-7 curry leavesMethod:Heat oil in a pan and temper it with mustard

This is an authentic combo of vegetables. Potatoes and eggplants beautifully pair each other. Both veggies cooked with a few spices take themselves to a whole new level. This subji makes a great accompaniment with rotis, chapathis, naan or with some rice and dal. It can be made real quick and tastes delicious.
 
IngredientsEggplant/Brinjal - 1 big or 4 small onesPotato - 1 big or 2 small sized