Chama Koora:
1) Pressurize chama for 1-2 whistles
2) Peel skin
3) Fry jeera seeds
4) Put chama into oil:
a. Just before chama turns golden brown, add salt
b. After chama turns golden brown, add garlic OR heing
5) Lastly add crushed pepper, coriander powder, common powder, curry leaves and chili pepper
Spinach daal:
1) Pressurize:
a. (container 1) toor daal w/ turmeric AND
i. 1 cup daal needs 2 ½ cups of water
b. ( container 2) spinach w/salt & turmeric
i. Crush spinach until extremely soft
2) Seasoning:
a. Mustards and menthi;
b. jeera
c. garlic (2-3 cloves), onion till golden brown
d. grated ginger
e. small tomatoes pieces
f. add crushed spinach
g. tamarind water (4-5 tables spoons)
h. add turmeric and chili powder
3) add daal (and water as needed)
4) Add salt
5) Cut green chilies in half and add to daal
Beans:
1) Wash and cut beans
2) Fry jeera
3) Add beans
4) Pour salt water
5) When half cooked, add onions, sliced potatoes
6) Sliced garlic
7) Add jeera & cumon powder
8) Curry leaves
9) Turmeric and red chili powder
Okra:
1) Cut pieces
2) Fry jeera and add cut okra
3) Add heing OR garlic
4) Add salt, jeera & coriander
5) Add crushed chili and/or red chili powder
Eggplant fry:
1) Cut small pieces
2) Fry jeera
3) Add cut eggplant and fry medium level heat without covering
4) Once half-way cooked Add salt
5) Crushed pepper, coriander powder, red chilli powder
6) Add cilantro