anandhuvasudev/southindiandish huggingface dataset:
Ingredients: wheat (dalia godumai rava),ghee,jaggery,brown sugar (demerara sugar),cardamom powder (elaichi)

Wheat Rava Halwa Recipe, 1 cup Brown Sugar (Demerara Sugar),1 cup Jaggery,1 cup Broken Wheat (Dalia/ Godumai Rava),1 teaspoon Cardamom Powder (Elaichi),1-1/2 tablespoon Ghee, 30, North Indian Recipes, To begin with Wheat Rava Halwa, first crush the jaggery and keep it aside.
Heat ghee in a pan and then fry the cashew nuts until golden brown.Take water in a heavy bottom pan.
Once water starts to boil, add the wheat rava in a pan.Cover and cook till the rava is soft.
Make sure that it should not be mushy.
(it took 20 minutes for me to cook as my rava was a bit big)Add the sugar and jaggery to it.
Let it melt and it will turn into a syrup form.
This process will take about 5-8 minutes.
Mix everything well till the syrup gets absorbed by the rava.Add ghee and mix everything again and cook for 2 minutes more until the ghee is fully absorbed.Add the crushed cardamom powder and fried cashew nuts.
Turn off heat and it is ready to be served.Serve Wheat Rava Halwa as a sweet dish after your meal or prepare it during special occasions and festivals., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Divya_Rajagiri/WHEAT_RAVA_HALWA.jpg, 5
Ingredients: dry red chilli break,salt,coconut,mustard,curd,curry leaves,oil,green chillies,cumin seeds,okra

Kerala Style Vedakkai Pachadi Recipe - Kerala Style Vendakkai Pachadi (Recipe in Hindi), 25 okra, 2 teaspoons oil, 1/2 cup coconut - grated, 5 green chillies - finely chopped, 1/2 teaspoon mustard, 1 sprig curry leaves, salt - as per taste, 1/2 teaspoon cumin seeds, 1 dry red chili - Break it, 1/4 cup curd, 65, Kerala Recipes, To make Kerala Style Vedakka Pachadi, first cut the lady finger round.
Add salt and 2 teaspoons of oil to it.
Mix and spread it on the baking sheet.
Preheat the oven to 350 degrees.
Bake for 15 to 20 minutes.
Now add green chilies and bake for 4 more minutes.
Take it out of the oven and keep it aside.
Now take yogurt in a bowl and beat well.
Now add coconut with cumin and grind it.
Now heat oil in a small pan and add mustard seeds.
After 15 seconds, add red chilli and roast it for 20 seconds.
Now add ground coconut mixture, salt and cook it for 3 minutes.
Now add baked okra to it and cook it for 3 minutes.
Turn off the gas and allow it to cool.
After cooling, add yogurt and mix.
Serve.
Serve Kerala Style Vedakka Pachadi with mixed vegetable sambar and rice for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Donna_George/BAKED_VENDAKKA_OKRA_KHICHDI_1600.jpg, 10
Ingredients: salt,green beans (french beans),yellow moong dal (split),ginger,parangikai pumpkin,bay leaf (tej patta),cardamom (elaichi) podsseeds,ghee,cauliflower (gobi),green peas (matar),sugar,dry red chillies,cinnamon stick (dalchini),cumin seeds (jeera),turmeric powder,cloves (laung)

Vegetable Fried Mug Pulses Recipe - Bengali Style Mong Dal With Binta Vegetables, 1 cup Cauliflower (gobi) - cut into florets,1 teaspoon Sugar,Salt - to taste,1 inch Ginger - grated,2 Cardamom (Elaichi) Pods/Seeds,3/4 cup Yellow Moong Dal (Split),1/2 teaspoon Cumin seeds (Jeera),2 Dry Red Chillies,2 tablespoons Green peas (Matar) - steamed,1 Bay leaf (tej patta),1/4 Green beans (French Beans) - cut in 1,2 Cloves (Laung),1 tablespoon Ghee,1 teaspoon Turmeric powder (Haldi),1/4 cup Kaddu (Parangikai/ Pumpkin) - diced,1/2 inch Cinnamon Stick (Dalchini), 50, Bengali Recipes, To begin making the Sobji Diye Bhaja Muger Dal Recipe, we will first make the spice powder.In a pestle and mortar, make a powder of the cinnamon, cloves and cardamom and keep aside.Next dry roast the moong dal in a heavy bottomed pan.
It will take almost 8-10 minutes for them to roast beautifully.
Keep stirring at regular interval.
Once this is done wash the dal 2-3 times and then add 2-1/2 cups of water a pinch of turmeric.
Cover and let it cook on medium till the grains are almost cooked.While this the dal is getting cooked, we will proceed to cook the vegetables.In a wok or a kadai, heat a teaspoon of oil lightly stir fry the cauliflower florets and beans with a pinch of salt and turmeric until it is just about cooked.
Take care not to cook it too soft.
Once done, stir in the spice powder mix and turn off the heat.Once the dal is almost cooked add the stir fried vegetables along with pumpkin and green peas to the dal.
Add salt as per taste.
Let all the vegetables get cooked along with the dal.
Once done turn off the heat.
Adjust the consistency of the dal by adding a little water if required.The final step is to make the seasoning for the dal.
Heat ghee in a small tadka pan; add cumin, bay leaves, dry red chilli once they start to splutter add the the ginger.
Saute on medium for a few seconds and then pour the seasoning over the vegetable dal.
Stir in the sugar, check the salt and cover the pan for the flavours to mingle and simmer the dal for a couple of more minutes.Once done, turn off the heat and serve.Serve the Sobji Diye Bhaja Muger Dal along with warm Steamed Rice, Papad and Aloo Parval for lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2017/19-Jan/Sobji_Diye_Bhaja_Muger_Dal_Recipe_Bengali_Style_Moong_Dal_with_Winter_Vegetables-2.jpg, 16
Ingredients: wheat bran,peanut butter,badam (almond),cranberries raisins,oat bran,quinoa,instant oats (oatmeal)

Breakfast Bar Recipe With Berries Quinoa & Oats, 4 cups Peanut Butter,2 cups Badam (Almond) - sliced,2 cups Cranberries - or raisins,1 cup Honey,1/2 cup Quinoa,2 cups Oat bran,2 cups Wheat Bran,1/2 cup Instant Oats (Oatmeal), 20, Continental, To prepare Breakfast Bar Recipe With Berries Quinoa & Oats, dry roast the quinoa, oats, oat bran and wheat bran on high, for 90 to 120 seconds; or stove stop.
Set aside.In a large pan, add honey and peanut butter, set it on a low heat.Once they melt together together, add the roasted oat bran, wheat bran, quinoa, and oats.
Combine well.Add the almonds and cranberries.
Turn off heat and combine until they come together.Line a baking pan (I used 12 x 10 inches) with parchment paper.Press the berries, quinoa, nuts & oats mixture flat with your hands.
Let it freeze for about 4 hours.Cut Breakfast Bar Recipe With Berries Quinoa & Oats into squares or rectangular bars, as desired.
Store them in the refrigerator, for best taste.
Serve with a healthy smoothie or lots of fresh fruits and haldi doodh., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/reshmaseetharam/Crunchy_breakfast_bars.jpg, 7
Ingredients: spring onion greens,salt,coriander (dhania) leaves,asafoetida (hing),red chilli powder,gram flour (besan),onion,cumin seeds (jeera),turmeric powder,green chillies,sunflower oil

Rajasthani Ghasela Recipe (Besan Ka Pitta), Salt - as required,1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,Coriander (Dhania) Leaves - Few sprigs,2 Green Chillies - finely chopped,1 Onion - finely chopped,Spring Onion Greens - Few sprigs,1/2 teaspoon Asafoetida (hing),1 teaspoon Turmeric powder (Haldi),1-1/2 cup Gram flour (besan),Sunflower Oil - as required, 30, Rajasthani, To begin making the Rajasthani Ghasela recipe, heat oil in a heavy bottomed pan and add cumin seeds and hing.Once the cumin seeds splutter, add the green chillies and onions.
Cook till the onion becomes soft and translucent.Meanwhile, add water in besan in a mixing bowl and put all the masalas including red chilli powder, turmeric powder and the required salt.Mix everything properly and add the spring onion leaves.Put this mixture into the pan and stir continuously for about 20 minutes or till the besan is cooked properly.Once done, garnish it with chopped coriander leaves and serve hot.Serve Rajasthani Ghasela Recipe as a side dish with Panchmel dal and Khooba Roti or the phulkas for a perfect weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/Rajasthani_Ghasela_Recipe_Besan_Ka_Pitta.jpg, 11
Ingredients: salt,red bell pepper (capsicum),tme leaves,cloves garlic,red chilli flakes,virgin olive oil,onion,green zucchini,dried oregano

Zucchini And Bell Pepper Stir Fry Recipe, 1 tablespoon Extra Virgin Olive Oil,2 Red Bell pepper (Capsicum) - de-seeded and cut into stripes,Salt - to taste,1 teaspoon Dried oregano,1 teaspoon Red Chilli flakes,2 Green zucchini - cut into long stripes,3 cloves Garlic - finely chopped,1 Onion - thinly sliced,1 teaspoon Fresh Thyme leaves, 15, Continental, To begin making Zucchini and Bell Pepper Stir Fry Recipe, wash, dry and cut the zucchinis and bell peppers into long stripes and keep aside.Heat olive oil in a wok, add the finely chopped garlic and saute till it turns golden colour.Add the sliced onion and saute until it turns translucent.Add in the zucchini and red bell pepper stripes, season with salt and flash fry them for a minute.Add in the oregano, thyme and red chilli flakes and saute for another minute and switch off the flame.Flavour it with your favourite herbs and serve the Zucchini and Bell Pepper Stir Fry Recipe along with Beetroot soup for a light yet nutritious weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Zucchini_and_Bell_Pepper_Stir_Fry_Recipe.jpg, 9
Ingredients: salt,ginger,garam masala powder,turmeric root,mustard,curd,coriander,curry leaves,coriander powder,black pepper powder,green chillies,gram flour

 Haldi Ki Sabzi Recipe,  2 green chillies - finely chopped, 1/4 cup curd - beat, 1 teaspoon coriander powder, 1 inch ginger - tighten, 1 teaspoon mustard, Coriander - little,200 grams turmeric - root, salt - according to taste, 1 sprig curry leaves, black pepper powder - as per taste, 1/2 teaspoon garam masala powder, 1 tablespoon gram flour, 55, Rajasthani, To make turmeric vegetable, first heat oil in a pan.
Add ginger, turmeric and green chilies.
Add a little salt and cook until it gets soft.
It will take 4 to 5 minutes.
Now add curd, gram flour, salt, coriander powder, black pepper powder and garam masala powder in a bowl.
Beat well and keep aside.
After turmeric is cooked, slowly add yogurt mixture to it and keep stirring.
Stir it till the vegetable thickens.
This will take at least 5 minutes.
After the turmeric is cooked, turn off the gas, take it out in a bowl, add green coriander and mix it.
Now heat ghee in a tempering pan for tempering.
After the ghee is hot, add mustard seeds and let it splutter.
After rai breaks, add curry leaves, mix and turn off the gas.
Add this tempering to the vegetable and mix.
Serve.
Serve the turmeric vegetable with punchy dal, phulka and masala chas for dinner., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Vegetables_Gravy/Haldi_Ki_Sabzi_Turmeric_Root_Stir_Recie_Rajasthani_Cuisine-7.jpg, 12
Ingredients: salt,red chilli powder,cloves garlic,dry red chilli,pearl onion (sambar onion),curry leaves,coriander (dhania) leaves,coconut oil,chicken breasts,turmeric powder

Erode Pallipalayam Chicken Fry Recipe, 1/2 teaspoon Turmeric powder (Haldi),4 Dry Red Chilli,4 cloves Garlic,2 sprig Coriander (Dhania) Leaves - chopped,Salt - to taste,1 teaspoon Red Chilli powder,Coconut Oil - for cooking,1 sprig Curry leaves,1 cup Pearl onions (Sambar Onions) - peeled,300 grams Chicken breasts - cut into small pieces, 55, Tamil Nadu, To begin making the Erode Pallipalayam Chicken Fry Recipe, we will first grind the pearl onions along with garlic in a mixer grinder  and keep it ready.Heat a skillet with oil on medium flame, add dry red chillies and allow it to sizzle for a few seconds, next add the curry leaves and allow it to crackle.
Add ground onion-garlic mixture and saute till the raw smell goes away.This will take about 10-12 minute.
Once the onion mixture appears cooked add all the spice powders - red chili powder and turmeric powder .
Continue tot cook for another 5 minutes.
Add chicken pieces and sprinkle some salt and mix well.
Keep sauting till the chicken is roasted well.
Cook for about 20 making sure the chicken is cooked.
Switch off the heat,  garnish with coriander leaves and serve hot.
Serve the Erode Pallipalayam Chicken Fry Recipe along with steamed rice, Ghee,  Karuveppilai Chutney Podi and Chettinad Style Poondu Rasam Recipe  to enjoy your Sunday lunch.
Finish this meal with Paal Payasam Recipe as dessert.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Erode_Pallipalayam_Chicken_Fry_Recipe.jpg, 10
Ingredients: turmeric powder,tomato,salt,red chilli powder,cloves garlic,black pepper grind,bay leaf,coriander,oil,coconut milk,cardamom grind,cabbage

Cauliflower Coconut Milk Stew (Recipe In Hindi),  oil - as per use, 2 cloves garlic - grated, 1 bay leaf, 2 cardamom - grind, 3 sprigs of coriander - finely chopped, 1 cup tomato puree,1 cabbage - chopped, salt - as per taste, 1/2 teaspoon whole black pepper - grind, 1/2 teaspoon turmeric Powder, 1/2 cup coconut milk, 1/2 teaspoon red chilli powder, 50, South Indian Recipes, To make cabbage stew, prepare sari ingredients first.
Also make puree of tomato and keep it.
Now put the cabbage in a steamer with a little salt and steam it for 3 to 4 minutes.
After that, keep it aside.
Now heat oil in a pan.
Add garlic, bay leaves and cook for 10 seconds.
Now add tomato puree, turmeric powder, black pepper, cardamom powder and red chili powder.
Mix and let it boil.
After boiling, add cauliflower, coconut milk and salt.
Mix and cook for 10 minutes.
After cooking, turn off the gas and garnish with green coriander.
Serve the cabbage stew with rice and beetroot pudding for dinner., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Vegetables_Gravy/Cauliflower_Curry_Stew_With_Coconut_Milk_Recipe_Archanas_Kitchen_Vegetarian_Food-1.jpg, 12
Ingredients: salt,corn flour,cloves garlic,virgin olive oil,herbs (or dried),paprika powder (or red chilli powder),sweet potatoes

Oven Baked Sweet Potato Fries Recipe, 3 tablespoon Extra Virgin Olive Oil,1 teaspoon Paprika powder - (or red chilli powder),2 tablespoon Fresh Herbs - chopped (or dried),4 Sweet Potatoes - peeled and cut into 3 inch wedges,5 cloves Garlic - grated or finely minced,1-1/2 tablespoon Corn flour,Rock Salt - to taste, 50, Continental, To begin making the Oven baked Sweet Potato fries, first preheat the oven to 230 C.Prepare 2 baking sheets greased with oil or butter.In a small mixing bowl, mix together the oil, garlic, paprika, salt and herbsPlace the sweet potato sticks in a large bowl and drizzle the oil and spice mixture over it.
Use your fingers and mix to coat all the sweet potato sticks evenly.
Sprinkle the cornstarch over the sweet potatoes and mix again.Place the spice coated sweet potato sticks on the baking sheet and bake for about 20-25 minutes till well browned and crisp.
Halfway through the baking, stir the fries to ensure even baking.Once done, remove from the oven and transfer to a serving platter.Serve the Oven Baked Sweet Potato Fries along with a Spicy Mexican Salsa or Cottage Cheese Dip or Peanut Chilli Dipping Sauce., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Oven_Baked_Sweet_Potato_fries.jpg, 7
Ingredients: cucumber,peanut baked paprika powder,salt,mango

Raw Mango and Cucumber Salad Recipe - Raw Mango Cucumber Salad Recipe,  1 cucumber - chopped, salt - as per taste,1 raw mango - cut, 1/4 cup peanut - baked 2 teaspoon paprika powder, 20, Indian, To make raw mango and cucumber salad recipe, prepare all the ingredients first.
In a mixing bowl add raw mango, cucumber, peanuts, coriander and mint.
Mix and keep it aside.
In a small bowl, add tamarind chutney, paprika powder, salt and mix well.
Pour this tamarind mixture into the raw mango mixture and serve.
Serve raw mango and cucumber salad with spinach lentils, onion okra and phulka for dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Raw_Mango_Cucumber_Salad_With_Peanuts-6.jpg, 4
Ingredients: rabri,wheat brown bread,mixed nuts (almonds,ghee,saffron strands,water,sugar,cardamom powder (elaichi)

Kesar Shahi Tukda With Rabdi Recipe (Saffron Bread Pudding With Spiced Milk Custard), 1/3 cup Water,Saffron strands - few,1/3 cup Sugar,6 Whole Wheat Brown Bread,1/4 cup Ghee - (for shallow frying),1 teaspoon Cardamom Powder (Elaichi),1 cup Rabri,Mixed nuts - Chopped (almonds, 85, North Indian Recipes, To begin making the Kesar Shahi Tukda With Rabdi Recipe, we will first prepare the sugar syrup for the Shahi Tukda and Rabri.Prepare the Rabri according to the Rabri recipe and keep aside.Heat water and sugar in pan, add the saffron strands and allow the water to come to a brisk boil.
Turn the heat to low and simmer the sugar water until you get a one string consistency.
Turn off the heat and keep the sugar syrup aside.The next step is to prepare the bread slices and roast them in ghee for the shahi tukda recipe.Cut the edges of the bread and slice them into a triangle.Heat ghee in a skillet and shallow try the bread pieces until they are crisp and golden brown in color on both sides.Once the bread slices are fried, soak each slice in the sugar syrup for about a minute and place them on a serving platter.
Pour the prepared Rabri over the bread slices and garnish with the chopped nuts and serve.You can serve the Kesar Shahi Tukda With Rabdi either chilled or warm based on the season and mood., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Priya__Suresh/Kesar_Shahi_Tukda_With_Rabdi_Recipe_Saffron_Bread_Pudding_With_Spiced_Milk_Custard-1_1600.jpg, 8
Ingredients: potato (aloo) a the skin (do not boil them too soft),salt,arhar dal (split toor dal),asafoetida (hing),sesame (gingelly) oil,white urad dal (split),dry red chillies,chana dal (bengal gram dal)

Potato Bodi Fry Recipe (Spicy Potato Sabiji Prem Tamil Nadu), 6 Dry Red Chillies - adjust according to your taste,1 tablespoon Arhar dal (Split Toor Dal),1 teaspoon Sesame (Gingelly) Oil,Salt - to taste,2 Potatoes (Aloo) - boiled along with the skin (do not boil them too soft),Asafoetida (hing) - a pinch,2 tablespoon White Urad Dal (Split),2 tablespoon Chana dal (Bengal Gram Dal),1 tablespoon Sesame (Gingelly) Oil, 35, Tamil Nadu, To begin making Urulaikizhangu Podi Poriyal Recipe, firstly peel the boiled potatoes and grate them.In a medium size pan, heat oil and fry all the ingredients given under 'To roast and ground’.Fry till the lentils/dal turn golden and chillies fragrant.
Switch off the heat, cool and grind them to a fine powder along with salt.Place pan on low heat and add the ground spice powder.
Add the grated potato and mix well.Add one teaspoon oil along the sides of the pan.
Keep stirring and cook it for another 2 minutes on low flame.
Once it is done, switch off the heat.Serve Urulaikizhangu Podi Poriyal Recipe along with steamed rice and a dollop of ghee.
You can also have it with Whole Wheat Lachha Parathas., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Uma_Raghuraman/Urulaikizhangu_Podi__Spicy_Potato_Crumble_from_Tamilnadu.jpg, 8
Ingredients: salt,cumin powder (jeera),lettuce leaves,green chilli,coriander powder,coriander (dhania) leaves,sev,chaat masala powder,green moong sprouts,red chilli powder,lemon divided,sweet chutney (date tamarind),pomegranate fruit kernels,onion,lemon,cucumber,tofu,cherry tomato,green chutney (coriander mint),sweet potato

Mung Bean & Tofu Salad Recipe With Sweet Potatoes, Cucumbers & Tomatoes, 1 tablespoon Lemon juice,1 cup Green Moong Sprouts,6 Cherry tomatoes - quartered,2 tablespoons Coriander (Dhania) Leaves - finely chopped,1 Green Chilli - finely chopped,1 tablespoon Green Chutney (Coriander & Mint),1/2 teaspoon Cumin powder (Jeera),Salt - to taste,1/2 teaspoon Coriander Powder (Dhania),Fresh Pomegranate Fruit Kernels,Sev - (optional),1/2 teaspoon Chaat Masala Powder,1/2 cup Sweet Potato - cubed,1/4 cup Onions,1/4 teaspoon Red Chilli powder,2 to 3 Lettuce leaves - to serve,1 teaspoon Sweet Chutney (Date & Tamarind),2 tablespoons Lemon juice - divided,1/4 cup Cucumber - chopped,1/2 cup Tofu - cubed, 25, Continental, To begin making the Mung Bean & Tofu Salad with sweet potatoes, cucumbers and tomatoes, first place a pan on the heat.Add 1/2 teaspoon of oil, add in the sprouted mung beans and saute them well, on a medium heat for 2 to 3 minutes.
Once they are just tossed slightly, transfer them into a bowl.In the same pan add another ½ teaspoon of oil and add the cubed tofu.
Stir fry gently till slightly brown on all sides.Turn off the heat, add ½ teaspoon of lime juice and toss.Then, combine all the masalas under “Dry Masalas” in a small bowl.
Sprinkle a generous pinch of the masalas into the tofu and toss well.
Set aside till later use.In a salad bowl add sautéed sprouts, stir fried and spiced tofu, and the rest of the chopped vegetables.Add the green chutney and sweet chutney to the salad, add extra lime juice and a pinch of the dry masala mix over it and toss well once more, will well combined.Arrange lettuce leaves like cups in a platter and scoop spoonfuls of the salad onto them, garnished with pomegranate arils and sev (optional) if you wish to.Serve the Mung Bean & Tofu Salad along with Cream of Celery Soup for a weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Padma_Veeranki/Sprouted_Moong_bean_Chaat.jpg, 20
Ingredients: salt,cumin powder (jeera),ginger,green chilli,mustard oil,brinjal (baingan eggsplant),red chilli powder,curd,sugar,poppy seeds,yellow mustard seeds,turmeric powder

Begun Basanti Recipe - Eggplant In Mustard Yogurt Curry, 1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Cumin powder (Jeera),1 inch Ginger - chopped,Salt - to taste,2 teaspoon Poppy seeds,1 teaspoon Red Chilli powder,1 Brinjal (Baingan / Eggplant) - cut into long wedges,1 pinch Sugar,1 Green Chilli - slit,2 teaspoon Yellow mustard seeds,1/4 cup Curd (Dahi / Yogurt),Mustard oil - for cooking, 40, Bengali Recipes, To begin making the Begun Basanti Recipe, firstly chop the eggplant and marinate them with a teaspoon of turmeric powder and keep it aside.Grind the poppy seeds and mustard seeds in a grinder to a smooth powder and keep it aside.Heat a kadai with mustard oil, Add eggplant and roast them well till they soften.
You can sprinkle little water and salt and cover it and cook.
This will help in cooking faster.Take the brinjal out, add little more oil and add chopped ginger.
Saute until it softens.
Add green chilli and sautéed brinjal.Add poppy seed, mustard seed powder and mix well.
Add the remaining turmeric powder, red chili powder and cumin powder.
Cook until the spices have well combined.Add curd and sprinkle and mix well.
Cook until the gravy thickens a bit and serve hot.Serve the Begun Basanti Recipe along with Cholar Dal and Bengali Luchi to create a nice bengali meal for your lunch.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Begun_Basanti_Recipe_Eggplant_in_Mustard_Yogurt_Curry_.jpg, 12