Learn to Cook Begedil and Eggplant Raita

Begedil recipe (15 pcs):

Ingredients: • 250 gm grated coconut • 1 medium sized potato, boiled • 1 medium onion, finely chopped • 1 green chili, finely chopped • Small coriander bunch, finely chopped • 2-3 tbsp gram flour • 1-2 tsp vegetable curry powder • Pinch of turmeric powder • Salt to taste • Oil for pan-frying INSTRUCTIONS 1. Mix together all ingredients to form a mixture which can be shaped into cutlets. Adjust the consistency with more or less gram flour 2. Make ½ inch cutlets from mixture above 3. Heat oil in a nonstick pan. Place cutlets on pan and panfry for a few mins on each side, until slightly brown on the surface 4. Serve hot Eggplant Raita recipe (4-5 pax): Ingredients: • 400g eggplant • 600g yogurt • 1 ½ tsp mustard seeds • 2 dried red chilly • 2 small sprigs curry leaf • Oil for deep frying and tempering

INSTRUCTIONS 1. Heat oil in pan for deep frying 2. Slice the eggplant into 1 cm rounds 3. Deep fry the eggplant in the hot oil, until golden brown. Remove and place on kitchen towel to absorb extra oil 4. Beat yogurt and salt into smooth paste, add some water if you desire a thinner consistency 5. Add fried eggplant to the yogurt mixture 6. Heat 2-3 tbsp oil for tempering. Once hot, add the mustard seeds, dried red chili, and curry leaves. When mustard seeds start popping, add the mixture to the yogurt and eggplant. Mix well and serve at room temperature