Bagara baigan. Roasted eggplant, marinated in a rich blend of mughlai spices, cooked over low heat to draw the richness of the spices.
Spinach dal. Lentils cooked with spinach and herbs.
Fresh homemade cottage cheese cubes and green peas cooked in a tomato sauce and mixture of spices.
Mix vegetables cooked to perfection with Chettinadu spices serves in a gravy.
Curried chili peppers with peanut and poppy seads sauce and simmered in low heat. Usually accompanies Hyderabadi biryani.
Lentils cooked with tomatoes and herbs.