Yennay brinjals makes about 20 brinjals Ingredients To grind Khas khas 1.

Khas khas 1.5 spoons Cinnamon 2 small pieces - chakke Cloves 4 - lavanga Dhaniya powder sppoon Turmeric spoon Garlic 8 pods + 2 onions+ one small piece of ginger+ tamarind fry these well before grinding 2 tomatoes (dont fry) 4-5 pepper corns Fry Ground nuts and powder it. Keep aside chutney kadaley dont fry this powder this . Keep aside Salt to taste

1. Grind Coconut scrape( cup), coriander( 4-5 sticks)+ curry leaves little+ Jaggery- a small piece+ hilli powder ( red) 2. Now mix the ground nut and chutney kadley powder with the above mixture. Use a quantity such that the combined mix is tight enough to fill brinjals 3. Take the brinjals and make two perpendicular slits. Fill the above mixture. Keep aside. In a cooker, take a lot of oil in cooker, add brinjals, saute, then add the remaining masala from above and enable 2 whistles. Add water depending on the thickness of the gravy you want.

Vegetable Biryani Basmati rice 1 big cup ( daawat) Water 1.5 cups Long slit onions 1 large one Tomatoes- 3 Carrot, beans slit lengthwise For grinding Chakke- cinnamon 1 small piece lavanga cloves - 4 I spoon khas khas Coconut- a little , 4-5 green chilly, marati moggu 1-2, ginger a small piece , garlic 5 pods dhaniya powder,

4 peppercorns pudina+ coriander leaves Procedure Take oil + ghee in a cooker Saut bay leaf in this mix Saute long slit onions, saut, ground masala, Add vegs, fry well, saut tomatoes now, add water, allow it to boil , Add washed rice 1 whistle in full flame