Hari Mirch Baigan Masala, Haryali Rice And Daal Chana Naryal by Chef Gulzar

• Bringals- 500 gm
• Green chilies- 10-15
• Ginger garlic paste- 1 tbsp
• Chopped onion- 1
• Yogurt- 250 gm
• Mustard paste- 1 tbsp
• Peanuts- 1/2 cup
• Fenugreek seeds- 1/2 cup
• Red chilies- 10 gm
• poppy seeds- 1/2 tsp
• Turmeric powder- 1/2 tsp
• White cumin- 1/2 tsp
• Tamarind paste- 2 tbsp
• Clarified butter- as required
• Salt- to taste

METHOD:

1. Heat oil in a pan and fry chopped onion and ginger garlic paste in it.
2. Now add yogurt in it ,with mustard paste, peanuts, fenugreek leaves, red chilies, black pepper, poppy seeds, turmeric powder, white cumin, and salt and grill all together. 
3. Now add bringals pieces in it and cook until soft.
4. When bringals starts to soften add green chilies in it and cook on a light flame.
5. At the end add tamarind paste in it and serve hot. 

                       HARYALI RICE

• Boiled sela rice- 2 cup
• Ginger garlic paste- 1 tbsp
• Mint leaves- 1/2 bunch
• Coriander- 1/2 bunch
• Green chilies- 5
• Cinnamon- 2-3 sticks
• Cloves- 3-4
• Mustard seed- 1 tsp
• Curry leaves- 2-3
• Oil- 3 tbsp
• Salt- as required

METHOD:

1. Heat oil in a pan and  fry cinnamon, cloves, ginger garlic paste, mustard seed, curry leaves and salt in it.
2. Now add boiled rice in it and stir well.
3. At the end add mint leaves, coriander and green chilies in it.
4. Haryali rice are ready.

               DAAL CHANA NARYAL 

• Bengal gram- 500 gm
• Grated coconut- 100 gm
• Ginger garlic- 1tbsp
• Chopped tomatoes- 3-4
• Turmeric powder- 1 tbsp
• Crushed Red chilies- 1 tbsp
• Black pepper- 1 tsp
• All spice powder-1 tsp
•  Green Chilies- 3-4
• Oil- 2tbsp
• Salt- to taste

• Whole cumin seed- 1tsp
• Curry Leaves- 3-4

METHOD:

1. Heat oil in a pan and fry chopped ginger garlic in it. Now add tomatoes in it and grill.
2. Now add bengal gram in it and stir.
3. Now ad turmeric powder, red chilies, black pepper, all apice powder and salt and mix all together.
4. Now add water in it and cook then add grated coconut and stir.
5. At the end add green chilies and dish out.
6. Lastly, add stock of whole cumin seed and curry leaves.