Last week, November 6th Wednesday, I was so shocked when I opened my FB page for updates. One of my FB friends posted that Tarla Dalalji is no more. I just couldn’t believe it. I searched for so long and after an hour, many updates started coming on friend’s walls about the sad news. I am a great fan of Tarla Dalalji and I have been collecting her books for the past two years. Whenever I have a doubt regarding any recipe, I first search the books written by her, then her website and only then I go for any other alternative. If you are a foodie, you would surely be familiar with her recipes. My most favourite Tarla Dalal’s book is Mithai. She has listed so many sweets and if you try them you surely can master the art of sweet making. I have bought so many of her books for giveaways in my blog and I will continue to do so. She will be remembered forever…
We at the Blogging Marathon group wanted to post a tribute to her. The idea was given by Padma and every one wanted to be a part. So Preethi designed this logo for the post. We thought of trying one of her recipes which would be a perfect tribute to her. Tarla Dalal gives perfect recipes with accurate proportions. You can never fail with her recipe and that is why her recipes are a great hit among bloggers. This recipe is from her Gujarathi Cook book. It is a simple yet tasty dish and can be made in a jiffy.
Recipe Source: Tarla Dalal
Ingredients:
Brinjal-4 medium sized
Potato-2 large
Oil-3 tbs
Mustard Seeds-1 tsp
Asafoetida-1/2 tsp
Turmeric Powder-1/2 tsp
Coriander Powder-1 1/2 tsp
Cumin Powder-1 tsp
Chilly Powder-1 1/2 tsp
Besan-1 tbs
Maida-1 tsp
Salt-to taste
Procedure:
1. Slice brinjal and potato into cubes.
2. Heat oil and add mustard seeds.
3. When they crackle add turmeric powder, chilly powder, coriander powder, cumin powder and hing.
4. Saute for a minute on medium flame.
5. Add the chopped vegetables.
6. Keep on stirring for 7-8 minutes on low flame until they are half done.
7. Add salt, besan and flour.
8. Mix well and keep on stirring on low flame for another 8 minutes.
9. Remove from flame when the vegetables are done.
10. Serve hot with rice or roti..
Chop the vegetables.
Saute the spice powders in oil.
Add the chopped vegetables.
Keep on stirring on low flame.
Add besan, salt and maida.
Cook until done.
Serve with rice or roti..
Yes thisis a typical Tarla recipe..I guess we all are great fans of this talented lady.what a wonderful way to trobute her..with a typical Gujju recipe . Super.
Wow ! Looks very easy and tasty.
That’s a great tribute Gayathri..beautiful dish..
nice post gayathri and a fitting tribute to to Tarla
Very well written post and nice choice ! That spread looks great….
yummy recipe
indeed i too was so shocked to hear the demise of tarla dalal ji ..
let soul rest in peace,,
do visit me.. would be happier if u follow me back 🙂
wow ! we make something similar at home with brinjal and potato curry wit vangibhath powder.. must try with maida and besan… lovely one gayatri….
Very well written post and nice tribute ! That kachri sounds interesting…
the curry looks so yum… tarla dalal is always a reference book for starting cooks… she will be missed…
Such a delicious stir fry, wonderful tribute to Tarla Dalalji.
Looks lovely…. We will miss Tarla Dalalji… RIP Tarla Dalal
Wow.. wat a lovely flavor and tasty too.. Love the way to tribute to Tarla ji.
her recipes are always so easy to follow and perform and this one is a prime example of this…looks delicious
Very well written Gayathri. Nice post.
Lovely, a great tribute, reminded of my mom she used to same way. May Tarla ji’ soul rest in peace
Beautifully done in the true Tarla Dalal way.
A great tribute, Gayathri!
Lovely tribute. That curry looks delicious.