aloo tomato sabji

Ingredients:

3-Tomato,
2-bolied potato cut in to cub,
1-tbsp mustard seeds,
1-tbsp cumin seeds,
1-tbsp red chilli powder,
1-tbsp cut jagger (optional),
1-tbsp coriander cumin powder,
1\2-tbsp turmeric powder,
2-tbsp oil,
Salt to taste and coriander leavs for garnish.

Recipe
Step 1: Cut tomato in to small pieces.
Step 2: Heat the oil in pan and add mustard seeds and cumin seeds.
Step 3: Then add boiled potato cub in it and cook for 3-minutes
Step 4: When potato are little brown then add chopped tomato in it.
Step 5: Cook until tomato is mix well.
Step 6: Then add red chilli powder, turmeric powder, jagger and salt to taste.
Step 7: Garnish with coriander leaves.
Serve hot with paratha.

Baingan ka bharta

Ingredients:
• 2 Brinjal (Baingan)
• 1 Large onion (chopped)
• 1 Large tomato (chopped)
• 5 Garlic (chopped)
• 3 to 4 Green Chillies (chopped)
• 1/2 cup Oil
• Fresh Coriander Leaves

Recipe  :
• Roast the brinjal till it turns soft.
• Peel off the skin and mash it properly.
• In a pan, heat oil and add green chillies, onions, tomatoes and chopped garlic in it.
• After about 3 to 4 minutes, as the mixture turns golden brown, add mashed brinjal and salt. Mix it well.
• Pour a tsp of lime juice over this mixture and garnish it with coriander leaves.
• Serve Baingan Ka Bartha with rice.

parantha methi ka

Ingredients:
Methi ki sabzi
Whole Wheat Flour (atta) as per your Consumption
Salt as per taste
Oil/Butter for frying

Recipe:
    Make dough out of whole-wheat flour (atta) as you would do for any parantha/roti 15 minute before and   
    cover it with wet muslin cloth and keep aside.
    Mash the Methi vegetable slightly with spoon.
    Add little salt to the vegetable as per your taste. (Keeping in mind that vegetable already consists of salt).
    Make a ball of dough slightly thicker than chapati and roll it a little.
    Place the Methi vegetable on it and again make it into a ball.
    Seal the edges completely so that the stuffing does not come out.
    Flatten these balls and roll like any other parantha.
    Pre-heat the griddle (tawa). Turn it and spread little oil or butter and shallow fry over low heat.
    Turn it again and spread butter/oil on the other side. Cook both sides till golden brown.
    Serve methi ka paratha with homemade butter.
    Note: If you don't have enough leftover vegetable.
   You can add one small finely chopped onion to the vegetable.