Mattina Gulla - Mango Curry

Mattina Gulla is a brinjal which is specially grown in place called Mattu near Udupi/Karnataka.
The brinjal /Mattina gulla has a special taste and any dish You prepare has a yummy taste. I am joking, it is really true.

These Mattina Gulla is brought from my brother in law when he came last week. I forgot post the gulla pic, since I was so busy with house chores.
I have used small mango with these Brinjal and the taste was heavenly.
I have written about Mattina Gulla and has some yummy recipes too in my blog. The seeds of Mattina Gulla was given to people in Mattu when they were struggling to lead normal life because of poor living. Shree Guru Vadhirajaru blessed and gave the seeds of Mattina gulla to those people who were very poor. With the blessings of Guruvarya, the brinjals gave a good yield and had the best taste in them. So these Mattina Gulla from Mattu has become very famous in that area and the poor people survived by selling these Gulla /Brinjals.
Even now the first yield of Mattina Gulla is given to Udupi Krishna Matt as a samarpane.
One has to taste Mattina Gulla Curry in Krishna Temple, in his or her life time to get the divine taste of the Curry.

No onion or No garlic is used in this Mattina Gulla - Mango Curry. 

Let us see the recipe now :

Ingredients :

Mattina Gulla /Brinjal : 2
Spices To Fry :
Urid dal : 1 Teaspoon
Methi Seeds/Fenugrik Seeds : 1/4 Teaspoon
Coriander seeds : 1 Tbs
Red chilly /Byadagi Chilly : 5 to 6
Ingh /Asafoetida : A little
To Grind :
Fried ingredients
Coconut : 1 Cup
Raw Mango :  1 (Small one)
To Add :
Salt : As required
Jaggery : 1 Tablespoon
Turmeric powder : A little
Pepper Pods : 3 to 4
Seasoning :
Mustard seeds : 1/2 Tsp
Ingh /Asafoetida : A little
Curry Leaves : 6 to 8
Green chilly : 2
Oil : 1 Tablespoon + 1tsp

Method :

1. Wash and cut Brinjal into big pieces. Soak the pieces in plain water for 10 minutes.

2. Prepare seasoning with mustard seeds, ingh and curry leaves. Add 2 green chilly.

3. Add cut brinjal pieces to seasoning and stir slowly.

4. Add a cup of water and little turmeric powder. Let it cook till soft. (Not very soft).
5. Keep a pan on the fire and add 1 teaspoon of oil. Add 1/4 tsp of methi seeds.
6. Fry till they turn slightly golden brown. Add urid dal and fry till they turn golden brown.
7. Add coriander seeds and byadagi chilly. Fry all the ingredients nicely for a minute on low flame.
8. Put off the fire and add ingh/asafoetida. Mix it well and let it cool.
9. Grate a cup of fresh coconut.
10. Wash and cut mango into small pieces.
11. Grind coconut, cut mango pieces,pepper pods and fried ingredients with required water.

12. Add salt and jaggery to cooked brinjal and stir slowly. Let it boil.

13 Add ground coconut mixture to cooked Brinjal. Mix it nicely and let it cook for 2 to 3 minutes.

14 Shift the curry to a serving dish and add cut coriander leaves.

15. Add a tablespoon of coconut oil on the top and serve.

Note :

Adding little coconut oil on the top just before serving taste best. (Optional).
You can use any type of brinjal to prepare this curry.
Adding more chilly is optional.
Adding tamarind instead of raw mango is optional.
Time 30 Minutes.

Serves : 3 to 4 .

Bottle Gourd Jeera - Pepper Curry

Bottle Gourd /doodhi/sorekai is one of the healthy vegetable and it has become very popular these days. It is filled with vitamins and minerals. It helps to regulate the blood pressure and sugar level in our body. It is filled with fiber.

I have used bottle gourd, moong dal, coconut, jeera and pepper.

Let us see some benefits of eating Pepper in our diet.

Peeper has been used since ages and it is loaded with medicinal values. It is known as king of spices and we Indians do use in our cooking. It is high in antioxidant and helps to improve damaged cells in our body. It is loaded with anti inflammatory properties. It helps to improve blood sugar level. Pepper also helps in lowering the cholesterol levels. It is good for cough and cold. it helps in absorbing nutrients from the food we eat. It good for digestion. It is good for brain health. It is said that  it may help the brain health. ( Avoid losing memory).
No Onion or No Garlic Curry .
Let us see the recipe now :

To Cook :

Bottle gourd pieces : 1 Bowl
Moong dal : 1/2 Cup
Green chilly : 2
To grind :
Coconut : 1 Cup
Jeera /Cumin seeds : 1/2 Teaspoon
Pepper Pods : 5 to 6 pods
Ginger : An inch
To Add :
Ground coconut mixture
Tamarind Tokku : 1 Teaspoon
Salt : As required
Turmeric powder : A little
Coriander leaves : 1 Tablespoon
To Season :
Coconut Oil : 1 Tablespoon
Mustard Seeds : 1/2 Teaspoon
Ingh /Asafoetida : A little
Curry leaves : 5 to 6

Method :

1 Wash and remove the outer layer of bottle gourd. Cut bottle gourd into small  small pieces.

2. Wash and cook moong dal with required water.

3. Wash coriander leaves, curry leaves and cut them in to small pieces. Wash ginger and scrape out the outer layer. Cut ginger into pieces and keep it aside.
4. Prepare seasoning with coconut oil and add cut bottle gourd pieces. Mix it well and add water. Let it cook till the pieces are soft. Add little turmeric powder while cooking. Add cut green chilly.

 5.Grate coconut and grind with pepper, jeera and ginger with required water.

6. Now mix cooked dal and cooked bottle gourd pieces. Add tamarind tokku. Add salt. Stir slowly and mix the curry well.

7. Add ground coconut mixture and mix it well.

8. Let it cook on medium flame for 4 to 5 minutes. Stir in between so that it does not get burnt at the bottom.

9. Shift bottle gourd, jeera - pepper curry to a serving dish. Add cut coriander leaves.

10. Serve bottle gourd, jeera - pepper curry for lunch or as you wish. (with chapati or any other main dishes).

Note :

Cut bottle gourd in to small pieces so that it cooks quickly. Adding more chilly is optional. Adding toor dal instead of moong is optional.
Adding tamarind pulp instead of tamarind tokku is optional.
Time : 30 Minutes.
Serves : 3 to 4.

Pumpkin Mosaru Bajji

Mosaru bajji is a type of curry prepared using Curd or butter milk. Here I have prepared Mosaru bajji using pumpkin. It is an easy recipe and not much of preparation is needed. Try and enjoy.

I have used cooked pumpkin pieces, curd, seasoned with mustard seeds, ingh, green chilly and curry leaves.

Let us see some benefits of eating PUMPKIN in our diet.

Pumpkin is a type of winter squash, is filled with vitamins and minerals.
It is rich in antioxidant properties and helps to strengthen our immunity in our body. It is good for our eye health.It is low in calorie and good for people who are in diet. It is good for our heart health. It is rich in Vitamin A, Vitamin C, Vitamin B6 and Vitamin E. It is full of fiber and good for people who suffer from constipation.Pumpkin is filled with minerals like potassium, iron, copper and manganese. It is also rich in protein and good for our skin health.
NO ONION or NO GARLIC DISH.
Good to prepare during festival, feast, fasting or family get together.
Let us see the recipe now :

Things Needed :

Cooked Pumpkin pieces : 1 Bowl
Curd /Yogurt : 1 Cup
Salt : As required
Seasoning :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Ingh/Asafoetida : A little
Green chilly : 2
Curry Leaves : 5 to 6

Method :

1. Wash and peel off the hard layer of the pumpkin and cut into pieces.

2. Cook and keep it aside. Let it cool. Wash and cut green chilly. Cut in to small pieces.
3. Now smash cooked pumpkin pieces nicely.
4. Add salt and a cup of curd.

5. Mix it well and shift it to a serving dish.

6. Add seasoning done in coconut oil, using mustard seeds, jeera/cumin seeds,  cut green chilly, ingh and curry leaves.

7. Mix it and serve as one of the side dish.

Note :

Pumpkin cooks quickly so no need to use the pressure cooker. (Optional).
Use of red chilly instead of green chilly is optional.
Use of any cooking oil is optional.
Use of savoury curd makes Mosaru bajji tastier.
Time : 10 minutes. (Pumpkin pieces should be cooked already).
Serves : 2 to 3 . 

Rava - Dals Ade / Dosa

Rava /Semolina - Dals dosa is rich in protein and good for breakfast or dinner.

Rava /Semolina dosa is very easy to prepare and you can prepare dosa with just ground batter or You can ferment the batter and then prepare crispy and yummy dosa.
I have used Moong dal, channa dal, toor dal, urid dal and a cup of Rava/semolina. I did not use any  soda or Eno salt. It is full of healthy breakfast and it keeps you full for a long time no doubt.

Let us see some benefits of Dals in our diet.

Dals are rich in protein and very essential for vegetarinas. Moong dal is full of protein and filled with nutrients. It is filled with manganese, magnesium, phosphorus, copper, potassium, zinc and Vitamin B. Moong dal is easy to digest and low in cholesterol. It helps in regulating the blood sugar level and good for weight reducers.
Urid dal is filled with fiber. It improves and strengthen bones. It helps to boost energy and control blood sugar level. It is good for our skin. Urid dal is a good source of protein, potassium, iron, and Vitamin A and C.
Toor dal has good source of folic acid and good for pregnant women.It is filled with fiber. It contain proteins, potassium, iron, folic acid, magnesium and Vitamins.
Channa dal provides energy and good source of fiber. It is diabetic friendly and regulate the blood pressure level in our body.
 It is full of B Complex vitamins like Vitamin B 1 , B 2, B 3 and Vitamin B 9.
Let us see the recipe Now :

Things Needed :

Channa dal : 1 Cup
Toor Dal : 1 Cup
Moong Dal : 1 Cup
Urid Dal : 1 Cup
Semolina /Rava : Medium sized : 1 Cup
Salt : As required
Cooking Oil : 2 to 3 Tbs

Method :

1. Wash and soak urid dal, toor dal, moong dal and channa dal for 3 to 4 hours.

2. Grind it with required water.

3. Take out the batter to a big bowl.

4. Add a cup of medium size rava/semolina.

5. Add required salt and mix it well. Let it set for 10 to 15 minutes.

6. You can prepare dosa / adai with out fermenting the batter.

7. Or you can ferment the batter and then prepare dosa.

8. Keep a pan on the fire and heat. Clean the tava with a tissue.

9. Add a ladle full of dosa batter and spread it in round shape. Add little oil and cook on both sides.

  8. Both the types of dosas ( with non ferment and ferment batter) dosas comes out nicely.

9. Enjoy with your choice of side dishes.
10 We like honey and had it with honey and pickle and chutney .

Note :

Do not add much water to grind the dals. You can add it later while mixing rava with dals.
Adding little pepper adds to aroma and taste. Good for health too.
Adding Vegetables like grated carrots and onions is optional.
Fermented batter turns the dosa crispy. You need to be little careful since it cooks up quickly.
Adding more or less oil while preparing dosa is optional. Adding more ghee or oil adds to the taste.
Serves : 3 to 4
Time : Dals : Soaking time : 4 Hours - Grinding + 5 Minutes (Mixi), preparing dosa : 20 minutes.
(Without fermentation) and fermentation 3 to 4 hours .