Flax seed -Uchellu - Stuffed Brinjal

Flax seed is Agase Beeja ( Kannada Language), Uchhellu  or Huchellu ( Kannada Language) is Niger seeds. Niger seeds are bit different from sesame seeds but having somewhat same aroma of sesame seeds. I do come across some crazy ideas to prepare some of our dishes with little twist. I am using flax seeds for Chutney Pudi (Chutney Powder), Rasam and chutneys also. Even Uchhellu (Niger seeds) also can be used for Chutney powder and chutneys. When you mix this with Tamarind rice Uchhellu gives a good aroma and taste. So I thought of combining these two and prepare our stuffed brinjal (North Canara Special). I also used Puliyogre gojju instead of plain tamarind to give little more spicy touch to the dish. Stuffed Brinjal dish was very nice with spicy taste, flax seeds richness and uchhellu aroma.

 Uchhellu is known as Karale in Hindi, Khurasani in Marathi and Punjabi, Sorguja or sorguza in Assamese and Bengali. It is Huchellu or Karelle in Kannada and Payellu in Tamil.

Lets see some benefits of Huchellu or Uchellu and Flax Seeds.
They are rich in calcium, magnesium and other minerals. They also help us to lower cholesterol levels in the blood. Traditionally Uchellu oil is used as a massage oil and its properties offer relief for aches,pains, and skin problems.

Flax seeds are source of healthy fat, antioxidants and full of fiber. It can also help to lower the risk of diabetes, cancer and heart disease.
Flax seeds - Uchhellu Stuffed Brinjal can be eaten with plain rice, chapati, roti, poori. 
No onions or garlic is used in this Flax seed - Uchhellu Stuffed Brinjal dish. ( It is optional).

Things Needed : 

Brinjal : Small, tender and round : - 6 to 8
Flax Seeds :  2 Table Spoons
Uchhellu (Niger Seeds) : 1 Table Spoon.
Tamarind Pulp : 2 Table spoons' ( or You can use M.T.R. or Maiaya;s Puliyogre Powder).
Rasam Powder : 2 Table spoons
Coconut : 3 Table spoons
Salt : To Taste
Jaggery : 2 Table spoons
Curry Leaves : 6 to 8
Oil : 2 Table spoons
Mustard seeds : 1/2 Tea spoon
Methi (Fenugrik ) Seeds : 1/4 Tea spoon
Jeera : 1/2 Tea spoon
Ingh : a pinch

Method :

1. Wash and cut brinjal in to 4 to 6 until the end of the brinjal. Leave it in the water.

2. Keep a pan on the fire and heat. Dry roast flax seeds , Uchhellu on low flame. Leave it for cooling.
3.Add coconut and rasam powder. mix it well.

 4. Dry grind  roasted seeds and coconut. Remove from the pan and add salt.

5.Ad little water and mix the mixture nicely and fill this mixture to a cut brinjal. ( If you are using tamarind pulp add little more water to the ground spice and mix it well).

 6.Arrange all these stuffed brinjals in a plate.

 7. Now keep a big pan on the fire and add oil. Heat oil and put mustard seeds, methi seeds. Let the mustard seeds splutter.

8. Add jeera and ingh. Add curry leaves. Now arrange stuffed brinjals in the pan.

9. Put jaggery and remaining ground mixture on the top of brinjal and mix it slowly.

10. Add little water, a pinch of turmeri powder and cover the dish and cook for 3 to 4 minutes on medium flame.

 11. Turn the other side slowly and cook till they are soft. Add salt if required.

12. Now insert the edge of a knife or spoon to know that brinjal is cooked nicely. ( if not put little more water and cook for 2 more minutes). Cook till all the water disappear. ( It should turn thick).

13. Shift Cooked Brinjal to a serving bowl.

14. Serve with the main dish you have prepared. 

Note:

You can use more spices ( chilly powder or cut green chilly) if you like the dish to be spicy.
I have added Maiyya's puliyogre powder instead of  tamarind pulp and Maiyya's  rasam powder.
You can also use more jaggery if like the dish to be sweet and spicy.
You can also add lemon juice ( 1/2 lemon extract) at the end.
You can fry 2 table spoons of coriander seeds, 1/4 spoon of methi seeds, 1/4 spoon of jeera and 6 to 8 red chillies and powder it to get rasam powder.
Onions and garlic also can be fried just before adding brinjal ( mustard splutter) and fry it nicely and then add brinjal and cook. (optional).
Time : 30 Minutes
Serves :  4 to 5

Flax Seeds - Coconut Chutney

Flax seeds -Coconut Chutney is a simple and easy dish. Chutney can be eaten with all most all main dishes like , idly dosa , chapati, roti, any masala rice or plain rice. Flax seeds contain a good lot of healthy minerals and vitamins and it is used in Indian Cooking. Even it is used in Cakes instead of eggs.

Lets see some benefits of eating Flax seeds.
Flax seeds are extremely good for one's health. They are a prime source of Omega -3 fatty acids and one should add flax seeds in their diet especially a vegetarian. They are rich in anti-oxidants and contain dietary fiber. Fiber prevents constipation and keeps you fuller for a longer time. Over weight people can eat flax seeds regularly. They also help people to keep  diabetes, high BP, heart diseases away. They help to maintain blood sugar levels. Flax seeds are low in cholesterol. They help to lower the blood pressure, people who suffer from hypertension.

Here is a simple Flax seeds Coconut Chutney recipe, it tastes yemmy and as I said earlier we can have this chutney as one of the side dish and it goes well with all the main food items.

Things Needed :

Flax seeds : 2 Table spoons.
Green chilly : 3
Coconut : 1 Cup (1/2 of one coconut).
Salt : To taste
Ingh : a pinch
Tamarind : Small marble size
Coconut oil : 1 Tea spoon
Mustard seeds : 1/4 Tea spoon
Curry leaves : 5 to 6
Water : Required

Method :

 1. Fry or roast Flax seeds nicely and keep it aside. ( on low flame). Add green chilly and fry again for 1 minute. Add curry leaves.

2. Grate coconut and keep it aside.

3. Now grind coconut and roasted flax seeds with a small marble size of tamarind with very little water. Add salt and grind for 10 seconds when the chutney turn paste.

4. Remove from the mixi jar to a serving bowl.

5. Add mustard splutter and mix it well and serve with  dosa, idly or the main dish you prepared.

We the family member had Flax seeds -Coconut chutney with  Foxtail millet Dosa.
Foxtail dosa preparation is the same dosa procedure. Instead of rice I have used foxtail millet. The rest are the same urid dal, Methi seeds and beaten rice. (Awalakki).

Note : 

Flax seeds must roast or fry nicely. Or you will get a raw smell from the chutney. (Do not over fry even).
Add little tamarind (Small marble size will do). Or you can use 1/2 lemon extract.
Adding mustard splutter is optional. Adding more or less coconut is also optional.
Time : 10 minutes
Serves : 3.