Kobbari annam(coconut rice) with brinjal gasgasalu(poppy seeds)curry

Kobbari annam
 Ingredients:
1.Rice2 cups
2.coconut milk4 cups
3.Whole garam masala(lavang ,dalchin,Eliachi each 2 count)
4. Ginger garlic paste1 Tspn
5.Oil 1 Tspn,ghee 1 Tspn 
6.one bay leaf
Procedure:
1. Heat oil in a pan,add whole garam masala, bay leaf fry few mins then add ginger garlic paste.
2.Now add rice (soaked for at least half hr and drained),mix it well
3.Now add coconut milk to the pan,adjust the salt according to your taste.
4.I usually cook in a rice cooker,so I transfer everything in the rice cooker .
5.After half an hr yummy kobbari annam is ready.

Brinjal(vankai)gasgasalu curry

Ingredients:
1.Brinjal 4 to 5 count (medium size purple )
2. Mustard seeds 1/2
3. Jeera 1/2 Tspn
4.oil 2 tbspns
5.Ginger garlic paste 1 Tspn
6.chilli powde 1 Tspn
7.coriander powder 1 Tspn 
8. Salt to taste
9.Tamarind extract(lemon size tamarind soaked in water and take out the pulp)
9.jaggary 11/2 tbspn

For grinding: Roast fenugreek seeds or methi(less than1/4 Tspn),cumin1/4 Tspn ,gasgasalu 3 tbspns ,grind fenugreek,cumin seeds  first into fine powder,then do gasgasalu paste (soak gasgasalu 10 mins in water before grinding)

Procedure:

1.Heat 1 tbspn of oil in a pan.When it is hot add sliced brinjal pieces fry until they well fried on both sides.Remove from the pan and keep aside.
2.Now add  remaining oil when it is hot add mustard seeds,jeera when they start splutter  add ginger garlic paste.
3.Fry well,then add chilli powder,turmeric,Daniya powder and roasted methi and cumin powder,fry for 3 to 5 mins then add 11/2 cups of water and let it boil.
4.when the water boils add gasgasalu paste,tamarind extract,jaggary and let it cook for few mins.
5.Now it's time to add roasted brinjal pieces to the gravy.cover with a lid.Slowly let it cook in the gravy around 20to 30mins in medium to slow flame.,so that brinjal absorbs the masala well.Make sure gravy should not burn in the bottom.Yummy curry is ready.Have it with kobbari annam or white rice.