MOONG AND EGGPLANT SIDE DISHES WITH PARATHAS

After all those sweets,snacks and candies, you can't imagine how wonderful it feels to bring you these authentic Indian dishes! I can't stop smiling! Happy dance!! And Oh, all you 'Ghost readers' , if you could leave your paw prints here after you read my posts,I would appreciate it! You are all more than welcome to enjoy my dishes , infact I want you to cook all of them for your families and have a great time..:D:D

Well..My posts these days are becoming more and more like a tutorial for novice cooks than a recipe blog!! Oh well , enjoy as long as I keep dishing them out for you!! I might get tired of it all one day or ran out of dishes to blog about (which is unlikely,don't worry!):D

I am posting two delicious and very authentic Indian side dishes today to be eaten with layered parathas! The first one is seasoned with onion and tomatoes ,cooked with tasty spicy ground coconut masala and simmered to a perfect side dish. It tastes delicious with Parathas or chapatis,even tastier the next day!! And the other one would be Whole Green Moong (Green gram) dish with lot less spices than usual but wonderful tasting and nutritious too!! Hope you will try both of them for a tasty lunch or dinner for your families!:)

Eggplant and Potato dish:




YOU NEED:


6-8 small purple Eggplants,diced and soak in salt water,drain and use
2 big Potatoes,cubed
Cilantro, Lemon juice
2 small Tomatoes

HOW TO:


Saute and powder: all these in 1 tsp of Oil: 2 tbsp Coriander Seeds, 2 tsp Cumin Seeds,2 Dry red chillies,1 tbsp each Chana dal and Urad dal,6-8 pepper corns,1" cinnamon (dalchini),1 tbsp each cashew nuts and peanuts, seperately until reddish.





Grind all the above with: turmeric , 2 tsp tamarind juice,1 tsp poppy seeds and 1/2 cup fresh grated coconut to a smooth paste.Season With: 2 tbsp Oil and ghee,1 tsp of each of mustard seeds,cumin seeds,chana dal, Urad dal,1-2 red chillies,few curry leaves,1 chopped onion until reddish.Add 2 chopped tomatoes.




And:When soft,add eggplants and potatoes,1 cup water,cover and cook on a medium heat for 10 mins,add ground masala, simmer on low heat until thick.Add salt,cilantro and serve with slices of lemon and Parathas. Note:You don't have to use all the above ground masala for this dish, just enough to make it thick.Rest, you can freeze it to use next time with diff veggies!



Green Moong Dish:





YOU NEED:




1 cup Whole Dry Green Moong,soaked,sprouted and cooked soft but not mushy,Cilantro, 2-3 Tomatoes,1 onion, Lemon juice if needed.




HOW TO:



Saute`in 1 tsp oil; 8 cloves,1/2 tbsp pepper corns,2 tbsp coriander seeds,1/8 cup grated coconut,2 dry red chillies seperately.Grind all the above with turmeric, to a smooth paste.Keep it aside.Use as much masala as you need to make a thickish gravy,save the rest.Chop Tomatoes and onion.





Heat 1tbsp oil and butter,add 1/2 tsp mustard seeds,curry leaves,red chillies,1 garlic,1 onion until reddish.Add tomatoes , salt and 1 cup water,simmer for 5 mins.Adjust the seasoning.





Add cooked moong and ground masala and simmer for 5 more mins on a low heat or until thickish.Garnish with cilantro and 1/4 tsp garam masala (Optional).Squeeze some lemon juice on the dish and serve with Parathas.





Layered Triangle Parathas:
Below is an another way of folding the dough to make layered Parathas which is most usual way of making parathas in India as it is easy , puffs beautifully and tastes delicious too!:)





Here's How To Make Them :



2 cups wheat flour or atta,1 cup plain flour,1/4 tsp salt,1 tbsp oil,pinch of baking pd,enough water or milk.Mix all the above and knead to get a firm pliable dough.Must not be sticky or very soft.Cover and rest it for 15-30 mins.




Divide into 6-8 golf sized balls,take a ball and roll out to a 4-6" circle,spray no-stick oil,sprinkle some flour and fold in one half over the other to make like half moon shape.





Spray lightly again and dust with flour,fold the top to the bottom half as shown in the picture to a triangle.Press gently and dust with flour again very lightly so it doesn't stick to the rolling pin but don't use too much flour!





Now roll out gently keeping the shape of a triangle evenly.It does take little practice to keep the shape but some effort you can do it. Don't give up, beginners!! Rewards are greater! You don't have to be an expert.
Note: You can use just the wheat flour or Plain flour instead of mixing both.Mixed flour is good for texture and puffing of parathas.




Heat a skillet,cast iron ones are better, to a medium heat.Bake parathas on both sides until you see golden specks.Brush some butter lightly on one side when you take them out! Keep warm in a tortilla warmer covered with a clean kitchen towel.You can reheat in microwave not more than 10-15 seconds or on skillet to serve.



Serve with either Moong dish or Alu-Baingan dish or both and have a great weekend and a wonderful meal!!:))

ENJOY!!