CEYLONESE CURRY

INGREDIENTS:
1. 2 Fresh coconuts
2. 1 Liter water
3. 1Kg mix vegetables ( carrot, peas, beans cauliflower etc.)
4. 1/4 Tsp turmeric powder (buy here)
5. 1-1/2 Tsp coriander powder (buy here )
6. 1-1/2 Tsp cumin powder (buy here )
7. 2 Tsp chillie powder ( buy here )
8. 3 Small cinnamon sticks ( buy here )
9. 5 Black peeper corns ( buy here )
10. 1/2 Tsp fenugreek seed ( buy here ) powder
11. 2 Onions chopped
12. Few curry leaves ( buy here )
13. 2 Green chillies slit
14. Salt to taste
15. 2 Potatoes boiled and finely chopped
16. 3 Large tomatoes finely chopped
STEPS TO FOLLOW:
1. Pierce two of the eyes in the top of each coconut and drain off the coconut water. Crack open the nuts, remove and grate the flesh.
2. Place the grated coconut in a bowl with 300 ml of water. Leave to stand for 30 minutes, then gradually blend the mixture in a liquidiser and strain it through a strainer ( buy here ) to obtain thick coconut milk.
3. Add the remaining water to the seived coconut flesh and allow to stand for a further 30 minutes. Blend and sieve this mixture as before to obtain thin coconut milk.
4. Meanwhile, preaper the mixed vegetables cutting any large ones into bite sized pieces.
5. Pour the thin coconut milk into a saucepan. Add the vegetables, turmeric, coriander, cumin, chillie powder, cinnamon sticks, pepper corns, fenugreek powder, chopped onions, curry leaves, slit chillies and salt. Bring to the boil, reduce the heat and cook until the vegetables are tender- about 15 minutes.
6. Stir in the potatoes, tomatoes and half of the thick coconut milk. Cook for a few minutes before adding the last of the thick coconut milk.
7. Serve the hot curry with plain cooked rice or thin noodles.

BHARELA BAINGAN

INGREDIENTS: FOR THE MASALA
1. 1 Tbsp oil
2. 1Tbsp coriander seeds (buy here)
3. 1Tbsp cumin seeds (buy here)
4. 1Tsp fenugreek seeds (buy here)
5. 10 Dry red chillies (buy here)
6. 1 Medium coconut -greated (buy here)
7. 1Tsp turmeric powder (buy here)
8. 1 3cm lump of tamarind (buy here)
9. Salt to taste
FOR THE BRINJALS:
1. 8 Small long brinjals
2. 1 1/2 Tbsp ghee (buy here)
3. 1 Large onion greated
4. 1 Tsp mustard seeds (buy here)
5. 10-15 Dry curry leaves (buy here)
6. 1/2 Cup water
7. 1 Tbsp chopped coriender
STEPS TO FOLLOW : FOR THE MASALA PASTE
1. Heat oil in a pan
2. Add coriender, cumin, fenugreek seeds and red chillies
3. Fry for 30 seconds
4. Remove and roast coconut for 2 minutes
5. Griend all the ingredients with a little water
FOR THE BRINJALS:
1. Cut brinjals in quarter
2. Put in a bowl of water
3. Stuff brinjals with three-fourth of the ground paste
4. Heat ghee in a wide pan
5. Add mustard seeds and when they sputters add curry leaves and onion
6. Fry till light brown
7. Add the remaining masala paste and mix
8. Put in stuffed brinjals
9. Sprinkle half a cup of water, cover and cook over low heat
10. Turn brinjals over at regular intervals
11. Remove when brinjals are cooked
12. Garnish with coriander leaves