anandhuvasudev/southindiandish huggingface dataset:
Ingredients: tomato,kashmiri red chilli powder,milk,cumin seeds (jeera),cardamom powder (elaichi),rajma (large kidney beans),black urad dal,kasuri methi (dried fenugreek leaves),butter,garam masala powder

Delicious Dal Makhani Recipe Without Onion and Garlic (Jain), 1 teaspoon Kashmiri Red Chilli Powder,2 teaspoon Garam masala powder,1 teaspoon Cumin seeds (Jeera),1/2 cup Rajma (Large Kidney Beans),1 cup Milk,1 cup Black Urad Dal (Whole),1/2 teaspoon Cardamom Powder (Elaichi),1-1/2 cup Homemade tomato puree,2 tablespoons Fresh cream,2 tablespoons Butter,1 teaspoon Kasuri Methi (Dried Fenugreek Leaves), 55, North Indian Recipes, To begin making the Dal Makhani Recipe without Onion and garlic, soak black lentil and rajma overnight in water or at least 8 hours.Take a pressure cooker, put in it the soaked dal then add 1 cup milk, 2 cups water, and garam masala, cardamom powder, salt, chili powder.
Allow it to cook for 5 to 6 whistles.
After 5 to 6 whistles, turn the heat to low and allow it to cook on low heat for another 20 to 25 minutes.
After about 25 minutes, turn off the heat.Allow the pressure to release naturally.
In a heavy bottomed pan, heat 2 tablespoons butter over medium heat, add the cumin seeds and allow it to crackle.
Pour the tomato puree in the next step, when tomato is well cooked, add the cooked dal makhani into this mixture.
Check the salt and spices and adjust to suit your taste.Stir the No onion no garlic dal makhani well, until it forms a creamy mixture.
You can also lightly mash it.
Finally stir in the cream and simmer on low heat for another 5 minutes and turn off the heat.
Serve the Delicious Dal Makhani Recipe without Onion and Garlic along with Naan, Tandoori Paneer Tikka Masala Recipe and a Raita for a delectable weekend lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Riya/Delicious_Dal_Makhani_Recipe_without_Onion_and_garlic_-1.jpg, 10
Ingredients: turmeric powder,salt,pepper crush,cinnamon,red chilli powder,fenugreek seeds,curd,mustard,bay leaf,oil,coriander powder,suran,gram flour

 Dahi Suran Ki Kadhi Recipe,  1/2 teaspoon coriander powder, oil - as per use, 1/2 cup curd, 1/2 teaspoon fenugreek seeds,300 grams suran - peeled and chopped, 1 bay leaf, 1/2 teaspoon whole pepper - crush, 1 inch cinnamon, 1/2 teaspoon mustard, salt - as per taste, 1/2 teaspoon turmeric powder, 1 tablespoon gram flour, 1/2 teaspoon red chilli powder, 45, North Indian Recipes, To make curd suran ki kadhi, firstly add suran in a pressure cooker with 1/2 cup of water, salt and let it cook till it comes to 4 cities.
Let the pressure come out automatically and keep it aside.
Now add yogurt and 2 sup water in a saucepan.
Add basan to it and mix well.
Mix well so that the curd does not look and let it boil.
Now add salt, red chili powder.
Add turmeric powder, coriander and let it cook on low heat.
After 6 to 8 minutes add the surab and cook for 3 more minutes.
Now add cumin, cinnamon, bay leaves, fenugreek and black pepper in a pan for tempering.
After 30 seconds, add it to the curry and mix.
Serve hot.
Serve Dahi Suran Ki Kadhi with Masala Bhendi and Phulka for dinner., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2016/oct-26/Dahi_Suran_Ki_Sabzi_Gravy_Recipe-1.jpg, 13
Ingredients: cardamom powder,milk,rose water,sugar,vinegar (vinegar),garlic

 Garlic Kheer (Recipe In Hindi),  1/2 cup sugar, 750 ml milk, 1 teaspoon cardamom powder, 3 teaspoons vinegar - (vinegar), 1 tablespoon rose water,1/4 cup garlic - long cut, 35, Indian, To make garlic pudding, first put 1 cup of water, garlic and 1 teaspoon of vinegar in the pan and put it on the flame on medium flame.
Boil the milk on a low flame in another pen.
After 4 minutes, filter the garlic in a sieve and then once more add 1 cup water and 1 tsp vinegar.
Boil it.
Stir the milk.
And after 4 minutes, filtering the garlic in a sieve and then adding 1 cup of water and 1 teaspoon of vinegar, put it on the boil, doing so will reduce the fragrance and taste of garlic.
Now add sugar to the milk.
Mixer Add garlic and cook on medium heat for 10 to 15 minutes, until kheer is thick.
Keep stirring the kheer.
Once the kheer becomes thick, then add the cardamom powder and rose water after turning off the gas.
After a while, serve kheer garnished with rose petals.
Serve garlic pudding in your dessert after dinner.
Suggestion: You can also make this pudding without sugar, for this you can grind 1/2 cup dates with milk and then boil it.
You can also make kheer by adding dry fruits and milk mawa., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Dhara_joshi/garlic_kheer.jpg, 6
Ingredients: cheese,britannia,mango pulp (puree),hung curd (greek yogurt),gelatin agar agar,water,marie biscuit (or digestive marie),sugar,raspberry compote,butter

No Bake Mango Yogurt Cheesecake Recipe With Raspberries, 1/3 cup Water,250 grams Marie Biscuit - (or digestive marie),1/2 cup Raspberry Compote - or puree,3/4 cup Sugar - (can reduce to ½ cup if your mangoes are very sweet),2 cups Mango Pulp (Puree),500 grams Britannia Cream Cheese,1 cup Hung Curd (Greek Yogurt),1/2 cup Butter - melted,2 tablespoons Gelatin - or Agar Agar, 40, Continental, To begin making No Bake Mango And Yogurt Cheesecake Recipe With Raspberries, make the crust first.
Crush the marie biscuits in a mixer jar, until fine crumbs.
You can also put the biscuits in a ziplock bag and using a rolling pin or a heavy pan, crush the biscuits.Line the bottom and sides of an 8 or 9 inch springform pan with parchment paper/baking paper.Melt the butter; mix together the melted butter and biscuit crumbs in a mixing bowl and press evenly onto the base of the prepared springform pan.
Chill this prepared crust in the freezer for at least 10-20 minutes or till the crust firms up.Pour water in a microwaveable/heat proof bowl; add the gelatin powder/agar agar to the water.
Heat the gelatin in a microwave or over a double boiler till it has dissolved completely.
Keep aside.Add the cream cheese to the stand mixer jar and beat for a minute.Add sugar and beat till fluffy, about 2 minutes;Now add the yogurt, beat to combine.Later add the mango pulp, mix well.Add the gelatin and mix everything together.
Pour this cream cheese -yogurt-mango mixture over the biscuit base in the prepared pan.Add small spoonfuls of raspberry puree on the surface of the cheesecake and create swirls using a skewer or toothpick, if you like.
You can leave the bits of raspberry puree as it is, also.Refrigerate the mango raspberry cheesecake and chill for at least 4-5 hours or overnight.Serve this colourful No Bake Mango Yogurt Cheesecake Recipe With Raspberries as a summer dinner party dessert after a meal of Spicy Vegetarian Thai Noodle Bowl Recipe, Lavender Lemonade Cooler Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Singh/No_Bake_Mango_and_Yogurt_Cheesecake_with_Raspberries.jpg, 10
Ingredients: cashew nuts,ghee,poha (flattened rice),coconut,jaggery

Atukula Ladoo Recipe - Sweetened Poha Energy Balls, Ghee - melted,1 tablespoon Dessicated Coconut - roasted,1/2 cup Jaggery - broken,3 tablespoons Cashew nuts - roasted and powdered,1 cup Poha (Flattened rice), 35, Indian, To prepare Atukula Ladoo, in a kadai or heavy bottomed pan, roast flattened rice in one table spoon of ghee (optionally) till poha becomes crisp.
It changes color and starts releasing aroma.Switch off heat and let it cool.
Then, in a grinder, grind roasted flattened rice into powdered form.Add jaggery, coconut powder, cashew nut powder and grind again to make a smooth and consistent mix.Transfer the above mix into a bowl.
Add remaining ghee, cardamom powder and mix everything well.Now, make ladoos of required size gently using your palms to give it a firm shape.
Usually, the laddus should bind well together with these proportions.
But, if it is not happening, you can sprinkle few drops of milk which will help in binding.Keep the laddus on a serving tray/plate and decorate with silver foil (optionally).
Serve Atukula Ladoo along with your festive meal of Tomato Onion Sambar, Jeera Milagu Rasam, Raw Banana Thoran, Cabbage Pachadi, Steamed Rice and Elai Vadam., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/TingleYourTasteBuds/Atukula_Laddu_edited.jpg, 5
Ingredients: almond milk (badam milk,chamomile tea brewed,apple,cinnamon powder (dalchini)

Apple Tea Latte Recipe, 1 Apple - chopped,2 cups Chamomile tea - brewed,1 cup Almond Milk (Badam Milk),1/2 teaspoon Cinnamon Powder (Dalchini),1 tablespoon Honey, 12, Indian, To begin making the Apple Tea Latte recipe, bring the cinnamon, milk and honey to a simmer in a small sauce pan over medium heat.Meanwhile in a blender, combine the brewed tea and the apple.
Blend until smooth.Pour the tea and apple mixture into 2 mugs and top with the milk mixture from the sauce pan.
Sprinkle some cinnamon powder on top and serve.Serve Apple Tea Latte along with Choco Swirl Cookies Recipe or Orange Zested Shortbread Cookies for your tea time break., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/garimasgautam-gmail.com/Apple_Tea_Latte.jpg, 4
Ingredients: salt,green chilli,mint leaves (pudina),peanuts (moongphali) pound,carrot,apple julienne,papaya,lemon,black pepper powder

Raw Papaya, Apple & Carrot Salad Recipe, 1 cup Raw papaya - grated,1 Apple - sliced to julienne,Salt - to taste,1 Green Chilli - chopped,2 Carrot (Gajjar) - grated,3 tablespoon Raw Peanuts (Moongphali) - pound,1 Lemon juice,2 sprig Mint Leaves (Pudina) - chopped,1 teaspoon Black pepper powder, 25, Indian, To begin making the Raw Papaya, Apple & Carrot Salad Recipe, keep all the vegetables and fruit ready for the salad.In a mixing bowl, add the grated carrot, papaya, apples, and green chilies.
Mix well.
Add the lemon juice, salt and pepper.Toss well, check for salt, finally add pounded peanuts and mint leaves and toss for one last time and serve.Serve the Raw Papaya, Apple & Carrot Salad Recipe along with Horsegram Dal Recipe and Ragi Tawa Paratha for a Diabetic Friendly meal.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Raw_Papaya_Apple__Carrot_Salad_Recipe.jpg, 9
Ingredients: salt,wheat flour,green chilli,ghee,jaggery,red chilli powder,water,carrot,ragi flour (finger millet nagli),coriander (dhania) leaves,onion,tamarind paste

Khatti Meethi Ragi Masala Roti Recipe With Carrots, 1 teaspoon Tamarind Paste,1 tablespoon Jaggery - crushed,1 Green Chilli - finely chopped,1/4 cup Carrot (Gajjar) - grated,5 sprig Coriander (Dhania) Leaves - chopped,Water - for kneading,Salt - to taste,Ghee - as required,1/4 teaspoon Red Chilli powder,1 Onion - finely chopped,1 cup Whole Wheat Flour,1 cup Ragi Flour (Finger Millet/ Nagli), 20, South Indian Recipes, To begin making Khatti Meethi Ragi Masala Roti Recipe , first prep all the ingredients.In a large mixing bowl, add the flour, carrot, and all the remaining ingredients, except the ghee.
Add little water at a time and knead to make a firm and smooth dough.Add a little oil over the Khatti Meethi Ragi Masala Roti dough and knead for a few minutes.
Keep aside.Heat a tawa on medium high flame.
Divide the dough into equal portions.
Take a dough ball and dust wheat flour and roll out into 4 to 5 inch diameter circle  of medium thickness.
Cook on both sides on medium flame until you notice the Ragi Roti starts getting a few bubbles.Smear ghee over the Khatti Meethi Ragi Masala Roti, and cook on both sides until browned and lightly crisp.Repeat the same for the other portions of the Ragi Masala Roti dough and cook in the same manner.
Once done, serve the Khatti Meethi Ragi Masala Roti hot as it is or make a delicious meal like below.Serve Khatti Meethi Ragi Masala Roti Recipe With Carrot with Aloo Baingan Ki Sabzi,  Bengali Style Cholar Dal Recipe, Ghee Rice and Amla/Nellikai Thogayal for a delicious lunch., https://www.archanaskitchen.com/images/archanaskitchen/Khati_Meethi_Ragi_Masala_Roti_Recipe_With_Carrot-4_1600.jpg, 12
Ingredients: sunflower seeds,water,vanilla,multigrain digestive oat biscuits,cocoa powder,butter,walnuts

Nutty Chocolate High Fibre Biscuit Cake Recipe, 1/2 cup Cocoa Powder,1 teaspoon Vanilla Extract,2 tablespoons Sunflower seeds,1/2 cup Walnuts - chopped,18 Multigrain Digestive Oat Biscuits - broken into small pieces,2 tablespoons Honey,2 tablespoons Butter,2 tablespoons Water, 30, Continental, To begin making the Nutty Chocolate High Fibre Biscuit Cake Recipe, firstly add 2 tablespoons salted butter in the saucepan.
Once it is melted, add 1/2 cup cocoa powder, 2 tablespoons honey, 2 tablespoons water, 1 teaspoon vanilla extract and stir well for 3 to 4 minutes until it forms a smooth mixture.
 Next, add the Nutrichoice digestive biscuits in a bowl and break them into small pieces.
In this, add 1/2 cup chopped Walnuts, 2 tablespoons Sunflower Seeds and the above prepared Chocolate Syrup.
Mix everything well.Now, grease the pan with butter and dust some flour so that our cakes comes out easily after being refrigerated.
Add the Nutty Chocolate Biscuit cake mixture in the greased pan and press it with the back of the spoon to level it from top.Once done, refrigerate it for 3 to 4 hours.
Once done, slice the Biscuit cake and it is ready to be served.Serve Nutty Chocolate High Fibre Biscuit Cake along with Espresso Coffee for your evening snack or Pack it along with Peppery Mushroom Biryani and Tadka Raita in your Lunch Box., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/Articles/Nutty_Chocolate_High_Fibre_Biscuit_Cake__Recipe_10_1600.jpg, 7
Ingredients: salt,cumin powder (jeera),hung curd (greek yogurt),black salt,red chilli powder,water,sweet chutney (date tamarind),white urad dal (split),sugar,black pepper powder,enos fruit salt soda,green chutney (coriander mint),sunflower oil

Dahi Gujiya Recipe, 1/3 cup Black pepper powder,1 teaspoon Enos fruit salt - or cooking soda,1 tablespoon Sugar,1/2 cup Green Chutney (Coriander & Mint),Salt - to taste,1 teaspoon Red Chilli powder,2 teaspoon Sugar,1 cup White Urad Dal (Split),1/3 cup Cumin powder (Jeera),1/2 cup Sweet Chutney (Date & Tamarind),3 cups Hung Curd (Greek Yogurt),1 teaspoon Black Salt (Kala Namak),Sunflower Oil,1 liter Water, 50, North Indian Recipes, To begin with Dahi Gujiya, firstly soak urad dal for 4 hours.
Drain all the water after soaking and using a mixer grind it into a thick paste.
Do not add any water while grinding.The consistency of the batter can be slightly coarse, but make sure the batter is thick.
Transfer the batter to a bowl.
Add about 1 teaspoon of salt to the batter and blend the batter with your hands for about 10 minutes.
This will make the batter soft and fluffy and the gujiyas will turn nice, soft and fluffy.
If your batter turns too runny or if you do not whisk the batter with your hands the gujiyas will not turn soft.Heat oil for deep frying in a deep fry pan.
Take a small plastic sheet and rub it with water.
Wet your fingers with water.
Take a small lemon sized ball batter, roll it into round shape and then place it on wet plastic sheet.
Flatten it into 3-1/2 inch diameter circle.Sprinkle some roasted cumin powder, crushed peppercorns and grated ginger (if you are using).
Fold the circle into half holding onto the plastic sheet.Carefully pull the plastic sheet making sure the shaped gujiyas don’t break.
Place the gujiyas on your wet palm and now pull off the plastic sheet from the other side of the gujiyas.Carefully drop the gujiyas in hot oil and deep fry until golden brown on both sides.
Make sure the flame is on medium low.Into a wide bowl, add 1-litre water, Enos fruit salt/cooking soda and sugar.
Mix everything well and keep it aside.Once the gujiyas turn golden brown, transfer the gujiyas into the water bowl.
Repeat for rest of the batter.Let the fried gujiyas soak in water for good 1 to 2 hours.After 1-2 hours, remove the soaked gujiyas from water, keep it between your palm and gently press it to squeeze out the water.Place the gujiyas on serving plates.
Pour a good amount of whisked curd over the gujiyas, sprinkle some red chili powder, black salt, a little sugar, roasted cumin powder and few teaspoons of tamarind and mint chutney and it is ready to be served.Serve Dahi Gujiya as a wonderful festival snack during Holi or Diwali along with a cup of Thandai or Adrak Chai/ Ginger Tea, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Jyothi_Rajesh/Dahi_Gujiya.jpg, 13
Ingredients: salt mustard,curry leaves,white urad dal (split),dry red chillies,chana dal,oil,asafetida,tur dal pili,tamarind,bud garlic,cumin seeds,white urad dal

 Andhra Style Kandi Pachadi (Recipe In Hindi),  1 teaspoon cumin seeds, salt - 1 to taste Teaspoon mustard, asafetida - a pinch, 4 bud garlic, 3 dry red chillies, 1/2 cup roasted chana dal, 1 teaspoon white urad dal, 1/4 cup white urad dal (split), 18 grams tamarind, 2 dry red chillies, 1 sprig curry leaves, oil,1 cup tur dal - pili, 20, Andhra, To make Andhra Style Kandi Pachadi, first heat oil in a pan.
Add tur dal, cumin seeds and cook till it becomes light brown.
Now add urad dal and dry red chillies and cook for 1 to 2 minutes.
Turn off the gas and allow this mixture to cool.
Add tamarind, garlic, some water and grind it in a mixer grinder.
Take out in a bowl.
Now heat the oil in a tempering light in the tempering.
Add the mustard seeds, urad dal and cook it for 10 seconds.
Now add curry leaves, dry red chillies, asafoetida and cook it for 10 seconds.
Add this tempering to the chutney and mix.
Serve Andhra Style Kandi Pachdi with Keirai Sambar, Cabbage Thoran, Rice and Papad for dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Andhra_Style_Kandi_Pachadi_Recipe_Masoor_Dal_Chutney_Recipe_.jpg, 12
Ingredients: salt,mustard seeds,coconut,flat green beans,cloves garlic,curry leaves,dry red chillies,cumin seeds (jeera),tamarind paste,turmeric powder,sunflower oil

Val Papdi Bhaji Recipe - Goan Style Flat Beans Dry Sabzi, 1 teaspoon Tamarind Paste,1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Mustard seeds,2 teaspoons Sunflower Oil,Salt - to taste,5 cloves Garlic,2 Dry Red Chillies,400 grams Flat Green Beans - cut into 1/2 inch pieces,1/2 teaspoon Cumin seeds (Jeera),3 tablespoons Fresh coconut,1 sprig Curry leaves, 30, Goan Recipes, To begin making the Val Papdi Bhaji Recipe (Goan Style Flat Beans Dry Sabzi), make a coarse mix of the grated coconut, garlic and tamarind extract using a mixer grinder and keep aside.Heat oil in a kadai, add mustard seeds, cumin seeds, dry red chillies and let it crackle on medium low heat.
Add the curry leaves, once mustard crackles and let the curry leaves splutter.Add in the flat beans, turmeric powder, season with salt and mix well.
Close it with a lid and let the beans cook in its own steam for 10 minutes.Once the beans are cooked to 3/4th, add in the course ground coconut mixture and mix well.Cook the beans and coconut mix till the raw garlic smell goes away and the sabzi becomes dry.
Occasionally keep stirring.
Once done, switch off the heat and serve.Serve the Val Papdi Bhaji Recipe (Goan Style Flat Beans Dry Sabzi) along with Phulkas, Smoked Dal Makhani Dhaba Style Recipe and Chickpea And Peanut Salad Recipe for a weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Val_Papdi_Bhaji_Recipe_Goan_Style_Flat_Beans_Dry_Sabzi.jpg, 11
Ingredients: salt,mustard oil,asafoetida,knoll knoll,dry red chillies,soda,knoll knoll leaves,kashmiri masala powder

 Knol Khol Flavored With Asafoetida (Recipe In Hindi),  Asafoetida - 2 pinches, 1 pinch cooking soda, 2 tablespoon mustard oil,1/2 kg Knoll Knoll, 2 dry red chillies, salt - as per taste, 6 sprig Knoll Knoll leaves, 1 teaspoon Kashmiri masala powder, 50, Kashmiri, To make Kashmiri Munj hawk, first of all wash the knoll and cut it.
Now cut the knoll leaves in half.
Wash it well and keep it aside.
Now heat oil in a pan and add asafoetida.
Add Nol Nol, Nol Nol leaves, dry red chilli and salt to it.
Cook for 2 minutes and after that add Kashmiri masala powder and mix.
Add water and cooking soda to it.
Mix and cover the pan.
Cook until the vegetables are soft and turn off the gas.
Serve hot.
Kashmiri Munj hawk is served with rice.
You can also serve Kachumbar salad with this., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Shaheen_Ali/MUNJ_HAAKH__KNOL_KHOL_FLAVORED_WITH_ASAFOETIDA_KASHMIRI_VEG.jpg, 8
Ingredients: tomato,turmeric powder,salt,green chilli,coconut,kokum,red chilli powder,ginger garlic paste,curry leaves,tbsp. spoon oil,eggs boil,onion,coriander powder,malwani masala,cashews,cumin seeds

 Malvani Anda Curry Recipe,  1/2 cup tomato puree, 2 tsp coriander powder,4 eggs - boil, 1 tbsp ginger garlic paste, 1 tsp red chilli powder, 1 kokum, 1/2 tsp turmeric powder, 1 tsp cumin seeds, 2 tsp Malwani masala, 1 green chili - cut, 1 sprig curry leaves, 1 / 4 cup coconut - Tighten, 1 tbsp. Spoon oil, salt - as per taste, 1 onion - thin and straight cut, 1/4 cup cashews - soaked in hot water, 30, Malvani, To make Malvani Egg Curry Recipe, first heat water in a saucepan.
Add eggs to it and cook for 15 minutes.
When cracks start coming on the outside peel, turn off the gas.
Allow it to cool and then take out the skin.
After peeling, cut it in half and keep it aside.
Now heat oil in a pan.
Add onion and cook till it turns brown.
Turn off the gas.
Now pour the soaked cashew nuts, coconut and onion into a mixer grinder and make a paste.
Keep it aside.
Heat the oil in a pan.
Add cumin seeds and let it splutter.
Now add curry leaves, green chillies and cook for 10 seconds.
Now add ginger garlic paste and cook for 2 minutes.
After this add cashew onion coconut paste and cook for 1 minute.
After 1 minute add red chili powder, coriander powder, turmeric powder, Malvani masala and cook it for 4 to 5 minutes.
Now add tomato puree to it and cook it for 4 minutes.
Now add 1 cup of water, kokum, salt and cook it for 10 minutes.
After 10 minutes, add eggs and cook for 5 minutes.
Serve the Malvani Anda Curry Recipe with Kerala and serve it for the day with Bundi Raita., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Malvani_Anda_Curry_Recipe_Egg_Curry_With_Spicy_Malvani_Masala-1_1600.jpg, 16
Ingredients: tomato,salt,wheat (dalia godumai rava),lime,paprika powder,brinjal (baingan eggsplant),spring onion (bulb greens) leaves,virgin olive oil,virgin olive oil grill the eggsplants,parsley leaves,cucumbers,lemon,sumac powder,mint leaves (pudina)

Chargrilled Eggplant Tabbouleh Recipe, 1/2 cup Mint Leaves (Pudina) - chopped,2 tablespoon Extra Virgin Olive Oil,2 teaspoon Sumac - powder,1 cup Parsley leaves - chopped,Extra Virgin Olive Oil - as required to grill the eggplants,2 Brinjal (Baingan / Eggplant) - sliced,Salt - to taste,2 tablespoon Lemon juice,3 Lime Wedges - chopped (optional),1 teaspoon Paprika powder,6 Spring Onion (Bulb & Greens) - leaves,2 Tomatoes - chopped,1/2 cup Broken Wheat (Dalia/ Godumai Rava),2 Cucumbers - chopped, 50, Middle Eastern, To begin making the Chargrilled Eggplant Tabbouleh Recipe first, pour 1/2 cup hot water over the cracked wheat.
Cover and keep aside for 30 minutes.After half an hour, drain the water completely from the cracked wheat.Heat a grill pan and drizzle some olive oil.
Grill the sliced eggplants (in batches) on medium to high heat till just tender and brown on both sides (about 2-3 minutes)Cool, and cut into bite-sized pieces.In a large mixing bowl mix the cracked wheat, parsley, mint, tomatoes, cucumbers, spring onions, onion greens, grilled eggplant pieces, preserved lime (if using).Toss everything together and add salt, pepper, lime juice,olive oil and toss again.Serve immediately sprinkled with Sumac powder (optional) or refrigerate for 1-2 hours and then serve.Serve this refreshing, hearty salad with Pita Bread and Beetroot Hummus as a party or a light summer meal.
You can serve the salad in small fresh lettuce ‘cups’ for added crunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Chargrilled_Eggplant_Tabbouleh__Middle_Eastern_vegetable_salad_with_chargrilled_eggplants.jpg, 14