Brinjlal -Malabar Leaves Curry.

Brinjal/badane kai/Kattarikai and Malabar leaves curry is a side dish and it is one of the quick and an easy dish.

Brinjal is available in the market around the year. Brinjal/Egg plant is loved by many and there are so many varieties of brinjals available in the market.
One should be careful while buying brinjal. It should not be very soft, it should not have any hole in it.Since the worms make a way inside and stay there eating all the pulp. So check before you buy the vegetable.
I have used brinjals and home grown Malabar Spinach/Basale leaves. This curry is prepared with out coconut and dal. The leaves and brinjal mixes well and when you boil the vegetables and it will be very nice.
We can have this curry with idli, dosa, plain rice or any type of roti or rotti..
Lets see some benefits of having Dry Ginger in our diet.
Ginger is one of the healthiest spice. It is loaded with nutrient components which help our body. Ginger is used in cooking and as medicine. It is good remedy for digestion and it helps in reducing nausea. (Vomiting sensation). It also helps in common cold and flu. Ginger contain  good amount of anti inflammatory properties and common health problems like headache, common cold etc. It has good anti diabetic properties and good for lowering the blood sugar. It also help in losing weight, lowering the cholesterol levels. Ginger helps in reducing the menstrual pain in women. It also helps in reducing the muscle pains and used in beauty products too.
Brinjal/Egg Plant - Malabar Leaves curry has no dals or no coconut. It has no onions or garlic. We can have this curry with plain rice, idli, dosa, chapati or any kind of roti.
Lets see the recipe Now :

Ingredients 

To Cook :
Brinjals/Egg Plants : 4 to 5 (small size)
Malabar leaves (or any leaves of your choice) : 1 Small bundle
Tomatoes : 2
To Add :
Sambar Powder : 2 Tablespoons
Tamarind : 2 Tablespoon pulp
Turmeric Powder : a pinch
Salt : As required
Methi/Fenugrik seeds : 1/4 Teaspoon
Coriander leaves : 2 Tablespoon
Dry ginger powder : 1/2 Teaspoon
For Seasoning :
Oil : 1 Teaspoon
Ghee : 1 Teaspoon (Optional)
Mustard seeds : 1/2 Teaspoon
Jeera : 1/2 Teaspoon
Ingh/Asafoetida  : a pinch
Curry Leaves : 6 to 8

Method :

1. Wash and cut brinjals and soak them in water.
2. Wash and cut  tomatoes and Malabar leaves and keep it aside.
3. Soak marble size tamarind in hot water for 5 minutes and squeeze out the pulp. Keep the pulp aside.

4. Now keep a big pan on the fire and add a glass of water. Let it boil. Add cut malabar/basale leaves.
5. Add brinjal pieces along with malabar/basale leaves. (squeeze out the water from brinjal before adding). Add methi seeds to the vegetable mixture.

6. Let it cook for 3 to 4 minutes. (Till they turn soft). Add cut tomatoes and cook for 2 minutes.
7. Add tamarind pulp, required salt and little jaggery. (optional). Add ginger powder.
8. Add sambar powder and mix it well and cook for another 2 minutes. Add coriander leaves.

9. Shift the ready curry to a serving bowl and add mustard seasoning.

10. Add a spoon of ghee and then serve with the main dish of your choice.

Sambar Powder Recipe : Dry roast methi seeds (1/4 teaspoon), Urid dal (1 teaspoon), coriander seeds (2 tablespoons), jeera (1/2 Teaspoon) and 5 to 6 red chilly (byadagi) one by one and dry grind it. (You can use 1 teaspoon of oil to fry these ingredients to get more taste). Adding ingh is optional.

Note :

You can use any type of brinjal. You can use methi, palak, harive (Amaranth leaves) instead of Malabar/Basale leaves. I have used home prepared sambar (curry powder) powder. You can use any brand of sambar powder. Adding onions and garlic is also optional. Adding methi seeds along with vegetables helps to reduce the cholesterol and adds taste to the curry.
Time : 20 minutes
Serves : 3 to 4 

Radish - Basale Sambar. ( Curry with out coconut).

Radish/Moolangi/Mooli is one of the healthy vegetable and you get plenty in almost all the season.
Basale/ Malabar spinach is a perinial vine and it is also called as Pui/Vine spinach/ climbing spinach, creeping spinach, buffalo spinach and Ceylon spinach.
Radish and Basale Saambar is a good combination and it mixes well with each other. I have used some home made powder with simple spices and added to the curry. Radish -Basale Sambar goes well with all the main dish like plain rice, chapatis, roti, dosa, idli and all most all the dishes.

Lets see some benefits of this Basale leaves.
Basale soppu/leaves are rich in Vitamins like A Vitamin, Vitamin C Iron and Calcium. They are also rich in soluble fiber and helps in  digestion.
Lets also see some benefits of using coriander seeds in our cooking.
coriander seeds contain many plant -derived chemical compounds and they are good source of anti oxidants, disease preventing and health promoting properties. They are good digestive and anti flatulent properties. Coriander seeds are good dietary fiber and help easing constipation condition. They also help to control cholesterol levels. The seeds are excellent source of minerals like iron, copper, calcium, potassium, manganese, zinc and magnesium. They also contain anti oxidant vitamins, Vitamin C and Vital B. They contain anti diabetic properties and produce insulin and maintain healthy blood sugar levels. It reduces the amount of LDL (bad cholesterol) and increase the amount of HDL.(Good cholesterol) in blood. (Drinking coriander water daily helps to reduce the diabetes). It is good for people who suffer from anemia. It is a good solution to detox the body. Coriander seeds contain natural compounds that helps to detoxify the body and remove toxic content from the body. It is good for our eyes. It is good remedy for conjunctivitis. They try to prevent other eye disease and problems. High anti oxidant property in coriander helps to reduce redness, itchiness and inflammation in the eye. It is also good for women who suffer from heavy menstrual flow and irregular periods. ( boil a teaspoon of coriander seeds in a cup of water and add jaggery to it. Drink this coriander water when it is warm or hot).
I have used Mooli (Radish), home grown Basale and some spices, which are always available at home. Try this sambar and enjoy. It is easy and simple and healthy.

Lets see the recipe now. 

Things Needed :

To Cook :
Basale/ Malabar spinach Leaves : 1 Bowl.
Radish : 2 to 3
Toor Dal/Moong dal : 1/2 Cup
To Roast : (Dry or with a spoon of cooking oil) and dry grind 
Coriander seeds : 2 Tablespoons
Urid dal : 1/2 Teaspoon
Methi seeds : 1/4 Teaspoon
Red chilly : 5 to 6
Jeera : 1/2 Teaspoon
Curry leaves : 6 to 8
Ingh : a pinch
To Add : 
Cooked dal, radish and cooked basale leaves 
Tamarind Pulp :2 Tablespoons
Salt : as required
Ghee : 1 Tablespoon
Mustard, curry leaves and ingh/Asafoetida seasoning : 1 Tablespoon

Method : 

1. Wash and pressure cook toor dal for 6 to 8 minutes and allow it to cool.
2. Wash and cut radish and basale/malabar spinach into small pieces. (radish according to your wish big/small).

3. Dry roast methi seeds, urid dal, coriander seeds, red chilly, jeera one by one and add curry leaves and ingh/asfoetida.
4. Dry grind roasted spice when it is cool and remove from the mixi jar. Keep it aside.
5. Now keep a pan on the fire and put cooked dal, radish/mooli, tamarind pulp and salt.

6. Add a pinch of turmeric powder and let it cook for 2 minutes. Add dry ground powder and mix it well.
7. Let it cook for 2 to 3 minutes. Mix in between. Shift the sambar (gravy/curry) to the serving dish.

8. Add mustard seeds seasoning and coriander leaves. Add a spoon of fresh ghee and serve with main dish you have prepared.

Note :

You can use any edible leaves instead of basale leaves. Using Moong dal is instead of toor dal is also optional. You can fry the spice with a tea spoon of oil. It adds to the taste. You can also use any ready sambar powder instead of home made powder. Adding ghee to the sambar is optional.
Time : 30 Minutes
Servings : 4 to 5

Basale & Black Eye Bean Curry

Basale /Malabar leaves are very popular and loaded with vitamins and minerals. They grow plentiful even in pots. We have planted Basale in many small pots and do cut and make use of it very often. Eating the same type of curry, one really gets tired and bored. So while making use of the leaves I try to do give little twist with different taste and get the good result out of it. Here is one such recipe.

Lets see some benefits of eating Black Eye Bean in our diet.
Black Eye bean contain high amount of fiber. Fiber is a nutrient that helps to regulate our digestive system, eases constipation and irritable bowel syndrome. Fiber helps to control cholesterol levels and good for people who wants to control their weight. Black Eye Bean is loaded with Potassium and potassium helps in controlling our blood pressure. They also support and strengthen our muscles and bones. They are low in fat and calories. They contain good amount of protein and Iron.
Basale & Black Eye Bean Curry do not contain any onion or garlic.
Baslae/Malabar leaves, dil leaves and Tomatoes are from our home garden.

Ingredients :

To Cook :
Black Eye Bean : 1 Cup
Basale Leaves : 1 Bundle
Dil Leaves : 1 Handful (optional)
Tomatoes : 4 to 5 (Raw tomatoes)
To Fry : 
 Methi Seeds : 1/4
Channa Dal : 1 Tablespoon
Coriander Seeds : 2 Tablespoons
Jeera : 1/2 Teaspoon
Red chilly : 6 to 8
Ingh :Asafoetida : a little
Curry leaves : 5 to 6
Oil : 1 Teaspoon
To Grind :
Coconut : 1/2 Cup
Tamarind : a small marble size
Fried spices along with fresh coconut
To Add
Coriander leaves : 1 Tablespoon
Methi seeds : 1/4 Teaspoon.
Salt : as required

Method :

1. Wash and cut basale/malabar leaves, dil leaves, Tomatoes in to small and cook till they turn soft. (Use 1/2 cup of water).

2. Wash and cook black eye bean and pressure cook with a cup of water and allow it to cool. (for  8 minutes).

3. Grate coconut and keep it aside.
4. Keep a small pan on the fire and heat. Add oil, methi seeds (1/4 teaspoon) and fry till they turn brown.
5. Add channa dal, red chilly and fry nicely till dal turn golden brown. Add coriander seeds and fry for 10 seconds.

6. Add ingh, jeera and curry leaves and put off the fire. Let fried ingredients cool.
7. Now grind coconut and fried spices till paste. Add little water to grind.

8. Keep a big pan and put cooked leaves, black eye beans and mix it well. Add a pinch of turmeric powder.
9. Add Salt and cook for 2 to 3 minutes. Add ground paste, raw methi seeds (1/4 Teaspoon) and mix it well.

10. Let it cook for 3 to 4 minutes. Now shift the curry to a serving dish and add coriander leaves on the top.

11. Basale/Black Eye Bean curry is ready to serve.
12. Serve with the main dish you have prepared.(Rice, chapati, roti, dosa or idli).

Note : 

Channa dal is added to thicken the curry. (It gives a good aroma too). Adding raw methi seeds helps to lower the cholesterol content in the curry. Do not add more methi/fenugrik seeds. Curry may turn bitter. Adding onions and garlic is optional. Just add cut onions and you can fry garlic and then add it to the curry. Garlic liking people can enjoy by adding garlic.Dals are not added in this curry. (Adding dal is also an optional. Baslae /Malabar leaves are not used during feast or festival. So you can prepare this curry with any other edible leaves which can be used on festival or feast or special days. You can soak black eye bean for 3 to 4 hours before cooking or you can cook straight . Wash it nicely and add hot water and keep it for 5 to 10 minutes and then pressure cook it for 8 minutes.
Time : 30 Minutes.
Serves : 4 to 5.

Gongura /Kenaf Leaves Chutney

Gongura/Pundi palle or Kenaf  leaves Chutney.

 Gongura/Pundi palle Chutney is world famous because of its spicy taste. Gongura chutney is very famous in Andra Pradesha. There are many varieties of dishes prepared using this leaves. It is used in curries since it has a savoury taste. Pundi palle (gongura) is regularly eaten with jolada rotti in North and Central Karnataka.
Gogura/Kenaf leaves are called in different names in different places. Pundi Palle in Kannada (Karnataka), Gongura - Andra Pradesh,
Pulichakeerai - Tamil Nadu and Ambadi in Marati. It is called as Pitwaa in Hindi. Taka bhendi or Khata Palanga in Oriya. It is known as Kotrum in Jharkhand, Mestapat in Bengali, Sankokda in Punjab and Sougri in Manipuri.
Lets see some benefits of eating Gongura Leaves. 
Gongura leaves are in two varieties like green stemmed leaf and red stemmed leaf. The red stemmed variety is more sour than the green stemmed. Gongura is a very rich source of iron, vitamins, folic acid and anti-oxidants. It is full of dietary fiber, potassium, phosphorus, calcium and magnesium.
Gongura Chutney can be eaten with hot rice and fresh ghee. You can use it as pickle, or as one of the side dish. It is normally hot and spicy.
No Garlic is used in this recipe.

Things required:

Gongura/Kenaf leaves : 2 Bundles. (One bowl).
Green chilly : 5 to 6
Mustard seeds : 1 Tablespoon
Red chilly powder : 1 Tablespoon
Methi/Fenugrik seeds : 1/2 Teaspoon
Salt : as required (1 to 1 1/2 Tablespoon).
Oil : 2 Tablespoons.
Turmeric powder : 1/4 Teaspoon
Lemon extract : 1 lemon extract
Ingh : a pinch

Method : 

1. Wash and clean the leaves and separate the leaves from its stems. Keep it aside. Let it completely dry.

2. Keep a pan on the fire and heat. Put 1 Tablespoon of oil. Add mustard seeds . Let it splutter.

3. Add ingh and dried gongura leaves. Mix it well. It turns soft within few seconds. Stir nicely.

4. Roast methi seeds and dry grind it.
5. Dry grind raw mustard seeds and green chilly. Do not add any water.

6. Add ground green chilly and mustard paste to the gongura mixture.

7. Add red chilly powder, methi powder and mix it thoroughly.

8. Add remaining oil and mix it nicely. The mixture turns soft and starts leaving. Add lemon extract.(

9. Needs to stir little more (at least another 2 to 3 minutes.
10. Now shift the chutney to a dry container or bowl.

11. Let it cool. Fill it in a glass bottle.
12. Better to keep it in fridge and make use of it.

Note :

Normally gongura chutney will not get spoil even it is kept outside.But touching with wet spoon may lead in to fungus. So use a dry spoon. You can add methi seeds along with mustard seeds and fry. Adding more chilly is optional. You can also dry roast mustard seeds and then dry grind it along with green chilly. You can wash and cut green chilly and then add it to the oil and fry.(Optional). Adding garlic to chutney is optional. ( I have not done ). Adding lemon juice not only adds taste it helps the chutney stay longer.
Time :
Drying under the fan : 10 to 15 minutes.
Cooking : 10 minutes.
Serves : As per usage. (1/2 Bottle).
People who suffer from kidney stone problem or acidity problem please do not Eat this Gongura leaves chutney or any other dishes prepared using this leaves.

Harive Soppu Huli (Amaranth leaves Curry).

Harive soppu/Amaranth leaves curry is a gravy dish. Amaranth leaves are loaded with good sources or vitamins and minerals. I have used both red and green Amaranth leaves and black eyed pea with some home available spices.

Ready to Serve Amaranth Leaves and Black Eyed Pea Curry

Amaranth leaves are known as Harive soppu in Kannada. In Tamil Keerai or Cheera, In Telugu - Tottakura and in Kerala it is known as Cheera. In Maharastra it is known as Shravani Maath, in Uttarakhand -Chua and in Orissa it is called as Khada Saga.
Lets see some benefits of  adding Amaranth leaves in our diet 
Amaranth leaves are good source of Vitamin A, Vitamin C and folate. They do contain minerals like calcium, potassium, zinc, copper and manganese iron, magnesium and phosphorus. They are full of good carbohydrates and proteins. They help to boost energy in the body. They are excellent gluten free diet. They contain high dietary fiber and helps to improve digestion, reduce the constipation. They help to reduce the bad cholesterol. They are good for young and old.
Harive soppu can be cooked in different style. I have tried it like a bit of my style, like udupi style. I have used both green and red amaranth leaves with black eyed pea as I said earlier. This curry goes well with idli, dosa, plain rice, roti, chapati, poori etc.
No onion or garlic is used in this curry.

Things Needed : 

To cook :

Amaranth leaves : One bundle each(Green and Red Amaranth Leaves).

Toor Dal : One handful

Black Eyed Pea : 1 Cup

To Fry 
Red byadagi chilly : 5 to 6.
Urid Dal : 1 Teaspoon
Jeera : 1/2 Teaspoon
Curry leaves :  5 to 6
Ingh : a pinch

To Grind: 
Fried spices
Coconut : 2 to 4 Tablespoons
Raw Mango Pieces : (Grated) : 2 Tablespoons

 For the splutter:
Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Methi Seeds :1/4 Teaspoon
Ingh : a pinch
Curry Leaves : 5 to 6 Leaves

Method : 

1. Wash amaranth leaves and cut it nicely into small pieces. Cook them with little water till they turn soft. Keep it aside.

2. Wash and cook toor dal and black eyed peas in a pressure cooker for10 to 12 minutes,

3. Keep a pan on the fire and heat. Add a drop of oil and put urid dal.
4. Fry them till they get slightly golden brown. Add red chilly and fry for 3 to 4 seconds.
5. Add jeera, curry leaves, and ingh. Put off the fire. Let the fried ingredients cool down.

6. Grate coconut and mangoes. ( I used small pieces of raw mangoes).
7. Now grind coconut, mango pieces, fried ingredients with little water.

8. Keep a big pan on the fire. Add cooked dal and black eyed pea. Add cooked amaranth leaves.
9. Mix it well, add turmeric powder, methi seeds and required salt. Let it boil for 2 minutes.
10.Add ground coconut mixture and mix it well. Let it cook for 2 to 3 minutes. Stir in between so that it  does not get burnt.

11. Shift this to a serving bowl.

12. Add mustard - jeera splutter to the curry and serve with main dish you have prepared.

Note :
You can use 1 or 2 green chilly. Wash chilly and slit and add it to the curry.. It adds it to the taste.
You can dry grind fried spices and add it to the curry. (with out coconut). But the taste differ.
You can add grated raw mango straight to the dal mixture and boil it. ( optional).
Do not add more mangoes, it may turn savoury and may not taste good.
You can use tamarind pulp instead of raw mango.
You can use little jaggery (optional) (Jaggery helps to reduce the acidity content in the food).
You can also avoid mustard splutter and add only curry leaves. (just wash them and add them straight to the curry).
Adding 1/4 teaspoon of methi helps to reduce the cholesterol in the food. Do not add more. Curry may turn bitter.
Total Time : 40 minutes.
Preparation of cutting leaves, grating mango etc : 10 minutes. Cooking dal and black eyed pea : 20 minutes(cooking and cooling). + Final touch : 10 minutes.

Serves : 5 to 6 .