Stuffed Bajji Molagais

Ingredients needed -
6-7 - bajji molagais
1/4th cup - gram flour
Oil to shallow fry
chilly powder, salt, coriander powder, cumin powder & asafodita

Method -

1. Mix the chilly powder, salt, coriander powder, cumin powder, asafodita with the gram flour making sure there are no lumps.

 2. Slit the chillies length wise, remove the seeds (if you wish) and stuff them with the gram flour mixture.

 3. In high head add a little vegetable oil and when hot add the chillies - wait for them to get a nice brown color before flipping them over till all sides are brown.

 4. After they have browned, put the lid on low flame for exactly one minute and remove.

 5. Serve hot.

Kathirikai Gothsu (Brinjal Gravy)

 Ingredients Needed -
1. Medium sized Brinjals - 8-10 (I only had small brinjals so i used about 15) - finely chopped
2. 1 medium sized onion - finely chopped
3. 3 medium tomatoes - finely chopped
4. Coriander leaves
5. A little jaggery
6. 3 long green chillies
7. Tamarind water - the amount you use for sambar or rasam
8. Salt, mustard and jeera, turmeric powder, coriander powder, jeera powder, chilly powder, and a pinch of sugar.
 * It is important that you chop the vegetables finely so that the cooking time is less and they can become a fine paste.
Mehod -
1. In a Kadai - add oil, mustard seeds, jeera, green chillies and wait for the mustard to splutter.
2. Add the onions and all the spice powders including salt and wait for the onions to become soft and brown.
3. Add all your chopped brinjals and in high head fry them with a lid on top (this way they are frying and cooking at the same time). You may need to add extra oil at this point.

 3. Throw in your tomatoes and wait for it to mash up and become a nice paste

 4. Now add the tamarind water and allow it to boil in high heat. Add the jaggary at this stage.
5. Add the coriander leaves, check for seasoning and adjust accordingly.

 6. Allow the dish to boil till it reaches the desired texture, it should not be too dry or too liquid.

7. Serve hot with Ven Pongal.