Stri fry Broccolli Rabe mixed with Boiled Lentil

Ingredients:

1 Broccoli Rabe bunch (cut into bite size pieces), 10 petals of chopped Garlic, 1 large red Onion, 50 Grams of Yellow Lentil (Soak the lentil in water for 30 minutes), 1 spoon cooking Oil, Salt to taste.
Heat up a skillet in medium flame, add 1 cup of water, when the water comes to boil, add the lentil, a pinch of turmeric powder and cook for10 minutes. Keep it aside

Add 1 spoon of oil in a pan, add the chopped onion and garlic, after the onions are softened add the broccoli rabe and cook it for 5 minutes. Once the leaves and buds are turned into bright green color add the cooked lentil, stir it well, salt to taste. Add some chopped onion, this will add a nice crunch, flavor and taste. Serve it with rice or roti.

Broccoli Rabe is leafier and tender than Broccoli so the lentil is cooked separately and mixed at the end so the dish won't be mushy.

Steamed Brocolli

Ingredients:

1 Broccoli bunch (cut into bite size pieces, peel of the broccoli stems), 10 petals of chopped Garlic, 50 Grams of Yellow Lentil (Soak the lentil in water for 30 minutes), Salt to taste, a pinch of Turmeric and Asofetida powder.

Heat up a skillet in medium flame, add 1 cup of water, when the water comes to boil, add the lentil and cook till it gets softened, it may take 10 minutes. Now add a pinch of turmeric powder, a pinch of Asofetida, salt to taste and stir it well. Now add the chopped broccoli, add the broccoli stems as well, it's very crunchy, add chopped garlic, put a lid and cook for 3 minutes, the color of the broccoli will turn to beautiful bright green, serve it steaming hot.

Kutathakaali Keerai Kootu - Black Shade Night

Ingredients:

500 grams of Kuttathakaali keerai (Black Night Shade), with its fruit, 100 grams of small onions, 2 Chillies, 3 crushed Garlic petals, 2 spoons of Sesame oil, 20 grams of grated Coconut

In a skillet add a few spoons of oil, add a thinly sliced onions and sautee it for a few minutes, add the crushed garlic and the chopped greens and cook it for 10 minutes on a low flame. Add the grated coconut and stir it and serve. Tastes delicious when served with white rice. The dish tastes a little bitter but a great food for people with stomach ailment. The leaves with its beautiful green, red and black fruit has a unique bitter and sweet taste.

Mithipavakai Poriyal - Marble Bitter Gourd

Ingredients: 500 gms of Pavakai (Marble Bitter Gourd) (small round ones, do not chop), 2 small country Tomoatoes, 1 spoon red Chillie powder, 1 spoon Turmeric powder, 3 spoons Sesame oil

Add oil to a pan, add half of the chopped onions, add three quarters of the bitter gourd, add the chillie and turmeric powder stir it well, add half a cup of water, cook for 10 minutes on a medium flame. Once the vegetable is softened add the chopped tomato and remaining bitter gourd and onions, cook for another five minutes, salt to taste. It's a very crunchy dish with lot of health benefits.

Sivapoo Arakeerai (Red Spinach) Poriyal

Ingredients

1 bunch Red Spinach (wash it well and chop it), 3 Dried Chillies, 5 cloves of Garlic crushed, 1 Small Shallot, a pinch of Turmeric powder, Salt and Cooking Oil

Add oil to a pan, add the garlic, dried chillie and half the chopped onion, add the chopped spinach stem and cook it for 5 minutes, this is very crunchy and nice once cooked, add the rest of the spinach, add half a spoon of turmeric powder and salt to taste, this will take the raw smell of the spinach. Cook for another 5 minutes and serve. When mixed with white rice it will become a nice beautiful pinkish red color. Highly nutritious, tasty and pleasing to the eye.

Eggplant - Kathirikaai Kootu

Ingredients

1 Pound Eggplant, 100 gms of Yellow Lentil, 10 Cloves of crushed Garlic, 1 Spoon Chillie flakes, 1 Small Onion Chopped, Mustard seeds, Fennugreek, Asofetida, 1 Spoon Turmeric Powder, 1 Strig of Curry leaf Cooking Oil

Add oil to a pan, add the crushed garlic, mustard and fenugreek seed curry leaves, give a quick fry. Now add the lentils stir it, add 2 cups of water, add a pinch of asafetida, cook for 20 minutes, once the lentil is well cooked. Add the thinly sliced cube of eggplant, add 1 spoon of turmeric, add salt to taste, stir well and cook it with a lid on for 20 minutes. Garnish with the thinly sliced onions and serve.