Festive Flavours: Recipes to Try This Eid

• Baingan – 1 large

• Peanuts – 1tbsp

• Coconut powder – 1 tbsp

• Tamarind – 1 small lemon size

• Jeera seeds – 1 tsp

• Onions – 1 medium

• Ginger-garlic paste – 1 tbsp

• Coriander powder – 1 tbsp

• Garam masala – 1 tsp

• Chili powder – to taste

• Salt – to taste

• Borges Olive oil for Indian cooking – 3 to 4 tbsp

1. On a medium flame dry roast peanuts. Add 1 tbsp of Borges Olive oil for Indian cooking to the pan and when they fry well switch off the flame. Add coconut powder to the pan. (If using fresh coconut, fry it separately).

2. Cool the mixture and blend it to a smooth paste.

3. Soak tamarind in water for some time and squeeze it to get a thick paste.

4. Wash the baingan and make 4 cuts on it.

5. Fry the baingan in Borges Olive oil for Indian cooking until the skin appears crisp and fried.

6. Add Borges Olive oil for Indian cooking to the pan and add jeera seeds. Once they splutter add onions. Fry till onions turn golden brown.

7. Add ginger garlic paste. Saute till the raw smell goes away.

8. Add coriander powder, turmeric, chili powder, the paste of peanut and coconut and garam masala. Stir well and cook on low flame.

9. Add tamarind paste and salt. Cook till the mix is well-cooked and creamy.

10. Add the fried baingans and cook for some more time with the lid covered.

11. Garnish with coriander leaves and serve hot with rice or chapati.

• Rice – 1 cup

• Sesame seeds – 1 tbsp

• Ajwain – 1 tsp

• Salt – to taste

• Borges Olive oil for Indian cooking – to deep fry

1. Soak rice overnight. Next day drain the rice and spread on a cotton cloth.

2. Grind the rice when slightly wet into a fine powder.

3. Mix the fine powder, sesame seeds, carom seed and salt into a smooth dough by adding sufficient water.

4. Take lemon size ball of dough and using your index and thumb fingers twist the dough in a circular motion like a spiral or rope.

5. Make them on a damp cloth.

6. Heat Borges Olive oil for Indian cooking and deep fry till golden brown.