This Special section features unique recipes which you wouldn't commonly find anywhere else. It has a mixed collection of dry and curry dishes from snacks to main-course meals.

* ¼ tsp Kalonji
* 250 gms Brinjals
* 50 gms Mustard Oil
* 2-3 Green Chillies, slit
* 25 gms Mustard paste
* 2 tbsp Turmeric powder
* 2 tbsp Red Chilli powder
* Salt to taste
* Sugar to taste


1. Wash the brinjals and cut into quarters.
2. To make the mustard paste, cook mustard seeds in water for 10 minutes and grind to a coarse paste.
3. Heat mustard oil to smoking point. Crackle nigella seeds and green chillies.
4. Add 40 ml water, turmeric powder, red chilli powder, salt and brinjals.
5. Cook on low heat till the brinjals are done.
6. Add mustard paste and sugar, cook 2-3 minutes.
7. Add little more mustard oil, chick the seasoning. Serve hot.

Tip: Potatoes rot quickly if stored near onions. To prevent potatoes from budding, place an apple in the bag with the potatoes.