Aalu baingan and Tomato rasam

This is my all time favourite recipes and I love it love it love it. Baingan or eggplant is such a vegetable which either someone just love it or don't eat it at all. I have never met anyone who is just "ok" with it. I have known many people who just hated it when they were kids but love it as adults
            But anyway, this is my favorite recipe. Potatoes and eggplant and Rasam or chaaru. But the rasam I made is also  special. It is Tomato Rasam and it was pretty yummy
        
Aalu baingan (Potato and eggplant curry)

Aalu baingan

Ingredients:

1. 1 lb Indian purple eggplants chopped into 6-8 pieces
2. 1/2 ln onions peeled and cut into 1 inch pieces
3. 1 large onion sliced thin
4. 3 tablespoons oil
5. 1 or 2 green chillies slices
6. 1/2 teaspoon each of salt, chilly powder, turmeric

In a pan heat the oil and fry the onions till tender, add the green chillies and fry for a minute. Add the rest of the ingredients and add 1 cup water. Cover and cook till the eggplant and potatoes get tender. About 20 minutes . (Or cook in a pressure cooker for 2 whistles) Simmer till the excess water evaporates and gravy thickens. Garnish with cilantro and enjoy

Tomato Rasam (Tomato and tamarind soup with spices)

Tomato Rasam

Ingredients:

1. 3 cups juice from a small lime sized tamarind
2. 1 big ripe tomato chopped fine
3. 1 green onion chopped fine
4. 1/2 teaspoon each of salt, turmeric, coriander powder
5. 1/4 teaspoon cumin, mustard seeds
6. 1 tablespoon oil
7. 3 dried red chillies broken, few curry leaves

In a pot bring to boil the tamarind juice along with tomatoes, green chilly pieces, salt, turmeric and coriander powder. Boil for 10 minutes. In a pan heat the oil fry the cumin and mustard seeds for a couple of minutes. Add curry leaves and red chillies and fry till they start spluttering. Add this to the tamarind juice and some chopped cilantro and keep boiling for 10 more minutes. Serve