Brinjal chutney

Brinjals : 4 to 5 or 250 gms
Red chilli : 5
 Chana dal : 1 tsp
Urad dal : 1 tsp
Coriander seeds : 1/2 tsp
Cumin seeds : 1/2
Sesame seeds : 1 table spoon
mango pieces : 6 or Tamarind flakes : 6 ( freshly prepared juice )
Turmeric : A pinch
Jaggery : 1 tsp

For popu :

Vegetable oil : 1 table-spoon
Red chilli : 2 ( Broken )
Mustard seeds : A pinch
Cumin seeds : A pinch
Curry leaves : few
Cilantro : to garnish
Preparation :

1. Heat one teaspoon oil in non stick pan or vessel, add  brinjal pieces, pinch of salt and tamarind  flakes or mango pieces, stir it for a minute. If you needed add little bit of water, cover with lid and cook in simmer until the brinjal pieces are tender. Turn off the heat.

2. Roast red chilli, chana dal, urad dal, coriander seeds,cumin seeds, sesame seeds, garlic flakes with one tsp oil, add salt, turmeric, jaggery.

3. Take above roasted items in a jar and grind in to smooth powder, add cooked brinjal to the above mix and grind to coarse ( two rounds will be sufficient). Take in a serving bowl. Add popu.

4. Heat oil in a popu pan over medium flame. When the oil is hot add red chilli, mustard seeds, cumin seeds, curry leaves and let it to crackle. Turn off the flame. Add this popu to above chutney.

Serve with rice or chapathi.

jaggery pongali (Bellam payasam ) Or chakkara pongali

Rice : 1 cup
Moong dal : 1 cup
Jaggery or suger : 1 cup
Ghee ; 1 cup or optional
Cashew nuts, Badam ( almond ), Raisins : each 1/4 cup

Preparation :

1. Cook rice, moong dal( pesaru pappu), with five cups of water. Keep it aside.Take jaggery in a bowl, add 1/2 cup of water keep on stirring the syrup till it comes to a  thin stage (teega pakam), turn off the flame.

2.Heat ghee in a bowl or non stick pan over medium flame, once the ghee is hot roast cashew nuts, badam and raisins (kish miss).

Take cooked rice, jaggery syrup, ghee , cashew nuts,badam, raisins in to a bowl. Mix well to warm  for two minutes . Now jaggery  pongal is ready to  serve.