Pulichai keerai/sorrel leaf chutney.
To make: simmer leaves (from one bunch) till soft and tender with some water.
Drain off the water and mash the leaves (see pic).

In a pan,
heat 2 tbsp of oil,
fry 2 tbsp of dried prawns till crispy,
add 8 thinly sliced shallots,
2 sprigs of curry leaves,
2 dried chillies (snip to smaller pieces),
1 tsp turmeric powder,
the mashed leaves and salt.

Stir all together.
Pour about 1/4 cup of coconut milk, stir and dish out.
Note - for vegetarian version, omit dried prawns.
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Spicy baby brinjals.
Ingredients: baby brinjals ( abt 15, cut into 2)
1 tsp fenugreek seeds
1 tsp cumin seeds
2 green chillies
2 red chillies (sliced)
5 garlic (cut into 2)
handful of coriander leaves
1 tsp chilli powder
lime juice
2 tbsp oil
salt.

Method
Saute fenugreek and cumin seeds, garlic and chillies in heated oil.
Add chilli powder.
Stir.
Add brinjals, stir, pour 1/2 cup water, stir and close with lid.

Open lid, cook to soften brinjals, season with salt and lime juice. Off heat and stir in coriander leaves.
#SpicyBrinjal
#IndianFood
#VegetarianRecipe
#VeganDish
#WellnessJourney
#HealthyFood
#navascooking
#NavaKrishnan