Bengan Ke palita

1 Big Brinjal
Red Chilli Powder
Turmeric Powder
Salt to taste
Rava
Oil
1 big bengan(Brinjal)(black)
1 cup coriander leave
1tea spoon Turmeric powder
1tea spoon Mir chi powder
2 tbl spoon dhania powder
Pate for 1 table spoon (Garlic, green chilies, Ginger)
Salt for test
Oil
Cut Brinjal into round medium thick pieces
these pieces with salt
Mix all masala with salt and keep aside for 5-10 min
Heat the tawa and put little oil
brinjal in it to cover it with masala on both sides
Shallow fry it this covered pieces on low-medium heat till it turns brown
Notes

Fry on low-medium flame so that brinjal is well cooked and outer masala coating is crispy.
Eat now roti

Beet root Raita

1 beetroot
1 cup curd
1 tblspoon sugar
boil to beet and after shreding beet add to curd add sugar cool them
after eat

corn with beetroot riata

Cut the beetroot(boil) into small pcs.
Boil the sweet corn
Take a bowl add curd to it
Add the small pieces of beetroot corn salt chaat masala and mix well
Decorate with coriander leaves
Enjoy pink raita with beet root paratha or any other paratha or rice.

ALU METHI NU SUBJI

INGRIDENTS:-
2-3 medium potatoes, boiled (peeling is optional) and cubed 1 medium Onion Chopped 3 cups methi(Fenugreeks Greens), washed and chopped 2 tsp oil Salt to taste 2 tsp mustard seeds 1 Turmeric powder - 1/2 tsp 2 tsp Green Chilies paste 2 tbsp Garlic paste 2 tbsp Ginger paste 1/4 tsp asafoetida powder
Heat 1 tsp oil in a small pan and add the chopped methi to it. Stir fry on high heat, until it is wilted, then remove from the heat. 2. In a bigger pan, heat the remaining tsp of oil and add the all tempering ingredients. Close the pan while the mustard seeds pop. 3. put in the small cut Onion till fried gold after in the boiled cubed potatoes and stir carefully to mix the ingredients, adding salt to taste. Dont break up the potatoes. 4. Let the potatoes fry over medium heat till they begin to crisp a little - spray them with oil if required. 5. When the potatoes are done to your liking, add the reserved methi and mix in carefully. Serve with chapaties.