Steamed Basmati Rice, Valval and Vainjan Phodi

Ingredients

• 12 pieces Cashew Nuts (Whole, unsalted)
• 0.25 cup Warm Water (For soaking and grinding cashews)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 2 pieces Green Chillies (Slit lengthwise)
• 10 leaves Curry Leaves
• 150 g Potato (Approx. 1 medium, peeled and cubed)
• 100 g Carrot (Approx. 1 medium, peeled and cubed)
• 1 cup Thin Coconut Milk (Second extract or diluted canned coconut milk)
• 0.5 cup Water (For cooking vegetables)
• 100 g French Beans (Trimmed and chopped into 1-inch pieces)
• 0.5 cup Sweet Corn Kernels (Fresh or frozen)
• 0.5 cup Green Peas (Frozen)
• 1 tsp Salt (Adjust to taste)
• 1 tsp Jaggery (Grated, or use sugar)
• 1 cup Thick Coconut Milk (First extract or full-fat canned coconut milk)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the cashew paste. Soak the cashew nuts in 1/4 cup of warm water for 15 minutes. After soaking, transfer the cashews along with the water to a blender and grind to a very smooth, creamy paste. Set aside.

2. 2

   Make the tempering. Heat coconut oil in a medium-sized pot or kadai over medium heat. Add the mustard seeds and allow them to splutter completely, which takes about 30 seconds. Add the cumin seeds and let them sizzle for another 20 seconds. Finally, add the slit green chillies and curry leaves, and sauté for 30 seconds until fragrant.

3. 3

   Cook the hard vegetables. Add the cubed potatoes and carrots to the pot. Sauté for 2 minutes. Pour in the thin coconut milk and 1/2 cup of water. Bring the mixture to a boil, then reduce the heat to a simmer, cover the pot, and cook for 8-10 minutes until the potatoes are about halfway tender.

4. 4

   Add the remaining vegetables. Add the chopped french beans, sweet corn, and green peas to the pot. Stir well, cover again, and continue to cook for another 5-7 minutes until all the vegetables are tender but still retain a slight bite.

5. 5

   Thicken and season the curry. Stir in the prepared cashew paste, salt, and grated jaggery. Mix everything gently and let it simmer for 2-3 minutes, allowing the gravy to thicken slightly.

6. 6

   Finish with thick coconut milk. Reduce the heat to the lowest setting. Pour in the thick coconut milk and stir gently to combine. Heat the curry through for 2-3 minutes. It's crucial not to let it come to a rolling boil, as this can cause the coconut milk to curdle.

Ingredients

• 1 large Brinjal (Approximately 400g, also known as eggplant)
• 4 cups Water (For soaking the brinjal slices)
• 1 tsp Salt (For soaking water)
• 0.5 cup Rava (Fine semolina)
• 2 tbsp Rice Flour (Adds extra crispiness)
• 1.5 tsp Red Chili Powder (Adjust to your spice preference)
• 0.5 tsp Turmeric Powder
• 0.25 tsp Asafoetida (Also known as Hing)
• 0.33 cup Vegetable Oil (For shallow frying)

Instructions

1. 1

   Prepare the Brinjal: Wash the brinjal thoroughly. Trim the ends and slice it into uniform rounds, about 1/4-inch thick. Slicing them too thin will make them limp after frying.

2. 2

   Soak the Slices: In a large bowl, combine 4 cups of water and 1 teaspoon of salt. Submerge the brinjal slices in the salted water and let them soak for 10 minutes. This step helps prevent them from browning and removes any bitterness. Afterwards, drain the water completely and pat the slices dry with a kitchen towel. This is crucial for a crispy coating.

3. 3

   Make the Coating Mixture: In a wide, flat plate, combine the rava (semolina), rice flour, red chili powder, turmeric powder, asafoetida, and the remaining 1 teaspoon of salt. Mix with your fingers or a spoon until all the spices are evenly distributed.

4. 4

   Coat the Brinjal: Take one dry brinjal slice at a time and press it firmly into the rava mixture. Flip and press again to ensure it is evenly coated on both sides and the edges. Gently shake off any excess coating.

5. 5

   Shallow Fry the Phodis: Heat the oil in a large, heavy-bottomed pan or skillet over medium heat. Once the oil is hot (but not smoking), carefully place the coated brinjal slices in a single layer. Do not overcrowd the pan; fry in batches if necessary.

6. 6

   Cook Until Crispy: Fry for about 3-5 minutes on the first side, until the coating is golden brown and crisp. Flip carefully with tongs and fry for another 3-5 minutes on the other side, until the brinjal is tender and the coating is crisp. The total cooking time per batch is about 6-10 minutes.