Its hard to believe... Tarla Dalal is no more!! On November 6th, My Facebook page was flooded with this news and broke many of our heart.. I am die hard fan of her and tried many recipes from her cook book, which made me comfort in cooking North Indian dishes.
Mrs Tarla Dalal, is a famous cook book writer and chef. Apart she was a mother to every Indian women in this virtual culinary world.. Several hundred recipes from her treasure chest will always guide us for many generations. Even beginners can learn to make perfect dishes with her recipes..
Tarlaji started her carrier in 1966 by conducting cooking class in her home and which let her to publish her own recipe collections in 1974, was a instant hit. For these many years, 3 million copies were sold all over the world from her inventory.
We Blogging Marathon group friends, joined together to show small tribute to Mrs. Tarla Dalal ji.. Even she is not here, her presence will exits in culinary field. May her soul rest in peace..
Preparation Time: 10 mins
Cooking Time: 20 mins
Makes 4 servings
Adapted from Tarladalal cook book
1 cup chopped brinjal / eggplant
1 ½ cups peeled and chopped potatoes
2 tbsp oil
½ tsp mustard seeds
¼ tsp asafoetida / hing
¼ tsp turmeric powder
1 ½ tsp coriander, cumin seeds powder
1 tsp red chilli powder
1 ½ tsp besan / chickpea flour
½ tsp all purpose flour / maida
Salt to taste
1. Heat the oil in a non-stick pan / kadhai, add the mustard seeds, Let it splutter. Add asafoetida, turmeric powder, coriander-cumin seeds powder and chilli powder and sauté on a medium flame for a few seconds.
2. Add the eggplant and potatoes, mix well and cook on a slow flame for 10 to 12 minutes or till the vegetables are half-cooked, while stirring occasionally.
3. Add the besan, plain flour and salt, mix well and cook on a medium flame for 10 to 12 minutes or till the potatoes are cooked. Serve hot.