Pineapple rasam and vaangi bhaaji

Aai’s vange chi bhajee ( or something close to it )- roast and grind dhania seeds 3tbsp, jeera 1tbsp, groundnut pd 1tbsp, sesame seeds 1tbsp, kaju 1tbsp, coconut 1tbsp, red chillies.

Mix well with finely chopped onions,coriander, salt sugar, haldi, chilli pd, garam masala or good masala. Stuff this powder into slit brinjals. Heat generous amount of oil, add hing, mustard seeds and the usual tadka stuff. release the stuffed brinjals into the oil, stir till it changes colour, then cover and cook till done. Keep adding water if it thickens.

Pineapple rasam- cook our daal , thin it to a desired consistency with water, add pineapple chunks, tomatoes, curry leaves, haldi, crushed black pepper, rasam powder. Boil till done. Add tadka at the end with red chillies and hing.

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