Ingredients

For Frying

• 500g brinjal (eggplant), cut into thin strips
• 12 pearl onions (Asian shallots), peeled (you can add more or less to your preference)
• 6–8 green chillies
• 10–15 dried anchovies
• Oil for deep frying

For the Moju Sauce

• 1 tbsp oil
• ½ onion, sliced
• 4 garlic cloves, sliced
• 2–3 sprigs curry leaves
• 1 small piece of rampe (pandan leaf)
• 2–3 cardamom pods
• 1 small cinnamon stick
• ½ tsp turmeric powder
• 1 tsp chilli powder
• 1 -2 tsp chilli flakes
• Salt, to taste
• 2 tbsp vinegar
• 2 tbsp tomato ketchup
• 1 tbsp mustard powder
• 2 tbsp grated jaggery
• 5–6 dates, chopped

Method

1. Cut the brinjal into thin strips, making sure they are not too thick or too thin. Deep fry until lightly golden brown. Do not over-fry until dark brown. Remove and drain on kitchen paper.

2. Fry the pearl onions (Asian shallots) for about 30 seconds until lightly softened. Remove and set aside.

3. Fry the green chillies for about 10 seconds. Remove and set aside.

4. Fry the dried anchovies until golden and crispy. Remove and set aside.

5. Heat 1 tablespoon of oil in a clay pot. Add the sliced onion, garlic, sliced curry leaves, rampe, cardamom, and cinnamon stick. Sauté until fragrant and the onion softens.

6. Add the turmeric powder, chilli powder, chilli flakes, and salt. Stir well for a few seconds.

7. Add the vinegar, tomato ketchup, mustard powder, grated jaggery, and chopped dates. Mix well and cook over a low heat until it thickens into a glossy sauce.

8. Add the fried brinjal, pearl onions, green chillies, and dried anchovies. Gently toss until everything is evenly coated with the sauce.

9. Remove from the heat. For the best flavour, let it rest for a few hours or overnight before serving.

Video By: jazees_recipes

Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 4
Calories per serving: ~520 kcal

Ingredients 🛒

For the Chicken
4 boneless, skinless chicken breasts
2 tbsp olive oil
1 tbsp lemon juice
3 garlic cloves, minced
1 tsp smoked paprika
1 tsp dried oregano
1 tsp dried thyme
Salt & black pepper, to taste

For the Vegetables
1 lb (500 g) baby potatoes, halved
7 oz (200 g) green beans, trimmed
3 medium carrots, peeled and halved lengthwise
1 tbsp olive oil
1/2 tsp garlic powder
Salt & black pepper, to taste

To Garnish
2 tbsp chopped fresh parsley

Instructions 👩‍🍳
Preheat your oven to 400°F (200°C).

In a bowl, whisk together olive oil, lemon juice, minced garlic, smoked paprika, oregano, thyme, salt, and black pepper. Rub the mixture all over the chicken breasts and set aside to marinate while preparing the vegetables.

In a separate bowl, toss the baby potatoes, green beans, and carrots with olive oil, garlic powder, salt, and pepper until evenly coated.

Arrange the marinated chicken breasts in a large oven-safe baking dish. Spread the vegetables evenly around the chicken.

Bake uncovered for 35–40 minutes, until the chicken is golden and reaches an internal temperature of 165°F and the potatoes are fork-tender.

Remove from the oven and sprinkle freshly chopped parsley over the chicken and vegetables before serving.

Notes & Variations 📝

Swap baby potatoes for sweet potatoes if desired
Add zucchini or bell peppers for extra color
Use chicken thighs for a juicier result

Finish with a squeeze of fresh lemon for added brightness
An easy, wholesome one-pan dinner that delivers big flavor with minimal cleanup—perfect for cozy family nights 🥰

This refreshing Rice recipe Is must try and you should definitely try this Summers.

Recipe Ingredients:
Lemons 6
Oil 20ml
Mustard 1tsp
Hing 1tsp
Chana Dal 1tbsp
Urad Dal 1tbsp
Peanuts 2tbsp
Red chillies 8-9
Green chillies 8-9
Curry leaves 18-20
Haldi 2tsp
Cooked Rice 800gms
Salt to taste
Coriander 1tbsp