Brinjal - Palak Dry Palya

Brinjal - Palak dry Palya is a side dish. Dry curries are always adds to the main dishes. I have tried here Brinjal - Palak Palya /Dry curry. It is yummy and easy to prepare.

I have used palak leaves, brinjal, coconut, coriander seeds and green chilly. Little lemon juice/extract is added. I have prepared using coconut oil and coconut oil is one of the healthy oil that we are sure about.
Let us see some benefits of brinjal/egg plant in our diet.
Brinjal helps the bones to be strong and prevent osteoporosis. It reduces anemia and improves heart health. It also protect heart health. It helps to manage diabetes by controlling blood sugar level. Brinjals are rich source of vitamin C, vitamin K, vitamin B6. magnesium, phosphorous, copper, dietary fiber, folic acid, potassium and manganese. They do not contain cholesterol or saturated fat.
Remember : Do not fry brinjal and it not that good for our body. Some may cause allergic to some. 
Let us see the recipe :

Things Needed : 

To cook :
Brinjal : 4 to 5 (Small and round ones).
Palak leaves : 1 Bundle ( small one )
To add :
Coconut : 1/2 Cup/ 2 to 3 tablespoons
Coriander seeds : 1 Teaspoon
Red chilly : 1
Green chilly : 2
Lemon juice : 1 Tablespoon
Salt : As required
Cut coriander leaves : 2 Tablespoons
To Season :
Mustard seeds : 1/2 Teaspoon
Jeera/Cumin seeds : 1/2 Teaspoon
Ingh/Asafoetida : A pinch
Coconut oil : 1 Tablespoon

Method :

1. Wash and cut brinjals and put it in a big bowl of water for at least 10 minutes.
2. Wash and cut palak leaves into thin and keep it aside.

3. Wash and cut coriander leaves and keep it aside.
4.Grate coconut and dry grind it with green chilly and coriander seeds. Remove it from the jar.

5. Keep a pan on the fire and heat. Add oil and mustard seeds.
6. Let mustard seeds splutter. Add jeera and ingh. Add curry leaves. Add cut brinjals.
7. Mix it nicely and add cut palak leaves. Fry slowly for a minute.

8.Add 1/2 glass of water. Add turmeric powder and mix it well.
9. Let brinjal turn soft. Add salt and mix it well. Let all the moisture disappear.
10. Add ground coconut - coriander seeds mixture and mix it slowly.

11. Cook on low flame for 2 minutes. Mix it in between. Put off the fire and add lemon extract.
12. Mix it nicely and shift it to a serving bowl. Add cut coriander leaves and serve with main dish.

Note : 

Use of tender brinjal is a must. Adding tamarind pulp (1 tablespoon) instead of lemon extract is optional. Use of jaggery is optional. ( I did not use). Use of coconut oil is optional. ( Any cooking oil will do). Adding more chilly is optional. Adding onions or garlic is optional.
Time : 15 Minutes
Serves : 2 to 3 .

Seeme Badane - Sweet Potato Jeera Curry

Seeme badane kai /Chayote Squash is one of the healthy vegetable. It grows in plenty during winter and is healthy too. I have tried Sweet potato and Seeme Badane Kai jeera curry and the combination of the vegetable suits so well. The curry came out so well and I would like you also try and enjoy this yummy side dish.

Starting of November as the rains stops slowly these Seeme badanekai plants starts to give out the vegetables. It is a climber plant and the vegetables are curvy shaped vegetables which are rich in minerals and vitamins.

Let us see the benefits of eating " Chayote Squash " in our diet.

Chayote squash/Seeme badanekai has no saturated fat or cholesterol. It is a rich source of dietary fiber. The vegetable has good amount of minerals vitamins and good for weight loss. They do contain B complex Vitamins, folates, potassium and Vitamin C. Chayote Squash helps in dissolving kidney stones and regulating high blood pressure. They are good for people suffering from constipation.
No Onion OR No Garlic is added in this " Seeme Badane - Sweet Potato Jeera Curry".
I have used Chayote Squash/Seeme Badanekai (Kannada language), Sweet potatoes, jeera, green chilly and coconut. This curry goes well with almost all the main dishes.
Let us see the recipe now :

Things Needed :

To Cook :
Chayote Squash/Seeme badanekai : 2
Sweet Potatoes :  1 (Medium sized)
Moong or Toor Dal : 1/4 Cup
Methi seeds/Fenugrik Seeds : 1/4 Teaspoon
To Grind :
Coconut : 3 to 4 Tablespoons
Jeera/Cumin Seeds : 1/2 Teaspoon
Ginger : A small piece
Green chilly : 2 to 3
To Add : 
Salt : As required
Ingh /Asafoetida : A little
Turmeric powder : A pinch
To Season : 
Coconut Oil : 1 Teaspoon
Mustard Seeds : 1/2 Teaspoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Curry Leaves : 6 to 8 leaves

Method :

1. Wash and pressure cook moong dal and methi seeds with required water ( I have used moong dal) and keep it aside.
2. Wash and remove the outer layers of sweet potatoes and chayote squash nicely.

3. Cut them into small pieces and cook with required water.

4. Grate coconut and grind it with jeera, cut ginger and green chilly with required water till paste.
5. Now keep a pan and put cooked dal, cooked veggies. Add turmeric powder and salt.

6. Let it boil for 2 to 3 minutes. Add ground coconut jeera mixture and mix it well.

7. Let it boil for 2 to 3 minutes. Mix in between so that it does not get burnt.
8. Shift curry to a serving bowl. Add mustard, jeera and curry leaves seasonings.
9. Serve with hot rice or any choice of your main dish.

Note :

It is better to cook veggies separately. Keep the veggies in a big pan and put some water and then cook till they turn soft. Use of any cooking oil is optional. Use of more/less chilly is optional.
Use of garlic or onions are optional. You can add carrots, beans to this curry. I have not used any curd or tamaraind since the curry is very mild.
Time : 30 Minutes
Serves : 2 to 3 
Type : South Indian/South Canara /Udupi.

Banana Stem Chutney

Banana stem is one of the healthy stem that can be used in our dishes. In olden days people make sure, that they prepare some dish using banana stem at least once in a month. It is one of the traditional dish and signature dish of Udupi food.

South Canara and Malanadu area bananas are grown even at homes. At least one or two banana plants do grow and the leaves are used for eating food and when banana is grown and it is cut after ripe/unripe the stem is used in cooking. The flowers also will be used as dry curry /majjige huli./chutney and even leha. ( The Home prepared medicine cum energetic dish done to give for lady after the child is born.
This banana stem is given by our neighbour and I did prepared some dal , chutney, kosumbari etc.
I have used banana stem, little roasted urid dal, red chilly and coconut.
Let us see some benefits of eating Banana Stem.
It is said that every part of banana is packed with nutrition and health benefits. Banana stem helps to detoxify our body. It helps to flushing out toxins from our body. It cleanses our body system and helps in digestion. It is full of fiber and good for healthy bowel movement. It also helps in removing the kidney stones. Drinking banana stem juice helps to prevent the formation of kidney stones. It regulates the cholesterol and blood pressure in our body. Banana stem is rich in Vitamin B6, good amount of iron and helps to improve the haemoglobin count. It has good source of potassium. It helps in regulating acidity levels in our body. Drinking banana stem juice ( add lemon also), provides relief from heartburn and discomfort in our tummy.

No Onion or No Garlic is used in this " Banana Stem Chutney".
It is an easy, simple and healthy chutney goes well with almost all main dishes.
Let us see the reciep now :

Things Needed :

To fry :
Coconut/any brand cooking oil : 1/2 Teaspoon
Urid dal : 1 Tablespoon
Pepper pods : 4 to 5
Methi seeds : 1/4 Tsp
Red chilly (Byadagi chilly) : 5 to 6
Curry leaves : 1 Handful
Ingh : A little
To grind : 
Coconut : 1 Cup
Tamarind : 1/2 of one marble size
Cut banana stem pieces : 1 Bowl
Salt : As required
Fried Ingredients.
To Season :
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Curry Leaves : 5 to 6
Ingh : A little.

Method :

1. Wash and remove the inner part of the stem.
2. Cut it as circle and remove the thread form of fiber. ( Roll on the thread around the finger).

3. Cut the circle pieces of banana stem into small pieces after that.
4. Put it in a big bowl of water and let it be there till you grind.

5. Grate coconut and keep it aside
6. Keep a pan on the fire and heat. Add oil and urid dal, methi seeds and pepper pods. Fry till they turn golden brown.
7. Add red chilly and fry for a minute. ( On low flame).

8. Add curry leaves and ingh and put off the fire.
9. Put it in a big bowl or tray, so that the fried ingredients cool down.

10. Take a mixi jar and put cooled fried urid dal mixture,
11. Add grated coconut, cut banana stem pieces and add little salt , tamarind and grind it with very little water.

12. Grind till all the ingredients mixes well and your desired consistency. ( Some like it smooth and others bit coarse)

12. Shift the chutney to a serving dish.

 13.  Add mustard seeds, ingh, curry leaves seasoning and mix it well.
14.  Banana Stem Chutney is ready to serve.

13. Serve with a main dish you have prepared.
14. We normally have this Banana Stem Chutney with Plain Rice and little ghee /coconut oil.

Note :

No need to cook the pieces. Just grind it along with coconut. You can soak banana stem pieces in butter milk also. (Optional). Adding more/less chilly is optional. It taste better if it is bit spicy. Take care of urid dal while frying/roasting. It should not get burnt or raw. Use of onions or garlic optional. Taste may differ.
Time : 10 Minutes.
Serves : 3 to 4.

Mangalore Cucumber Spicy Curry

Mangalore Cucumber/Managalooru Soutekai/bannada southekai is one of the nutritious vegetable   available around the year. I have tried Mangalore Cucumber Spicy Curry here and it is yummy and quick.

I have used Mangalore Cucumber, toor dal and spice powder prepared at home. (ಹುಳಿ ಪುಡಿ/curry powder). I have used little cinnamon in curry powder. So let us see some benefits of using cinnamon here.
Use of cinnamon in our daily diet.
Cinnamon is one of the spice used in many Indian kitchens. We get cinnamon from the inner bark of Cinnamomum Trees. Cinnamon has a sweet aroma and it is delicious and contain medicinal properties. It helps to lower the blood suger levels, reduce heart disease risk factors. Cinnamon is rich source of antioxidants and anti inflammatory properties. Cinnamon helps to fight against fungal infections because they do contain anti fungal and anti bacterial properties.
Caution : Always make sure you use very little quantity of cinnamon at times.
No Onion or No garlic Recipe.
Happy to say these are our home grown Mangalore Cucumber/Mangalore Southekai.

Let us see the recipe Now :

Things Needed :

To Cook :
Mangalore Cucumber Pieces :  1 Big bowl. (Cut into very small pieces).
Toor Dal : 1/4 Cup
To Add :
Home Prepared Spice Powder : 2 Tablespoons
Tamarind Pulp : 1Tablespoon (A small marble size).
Jaggery : 1 Teaspoon
Methi seeds : 1/4 Teaspoon
Salt : As Required
Coriander leaves : 2 to 3 Tablespoons.
For seasoning :
Mustard seeds : 1/2 Teaspoon
Jeera : 1/2 Teaspoon
Coconut Oil : 1 Tablespoon
Ingh /Asafoetida : A pinch
Curry Leaves : 6 to 8

Method : 

1. Wash and cut Mangalore southekai into very small pieces. Soak the cut pieces in a bowl of water.
( Remove the outer layer of cucumber and then cut into small pieces). Wash and cut coriander leaves into small pieces.

2. Wash and cook toor dal and keep it aside. Soak tamarind in hot water and squeeze out the pulp.
3. Keep a pan on the fire and put coconut oil.Add mustard seeds and little jeera.
4. Let mustard splutter. Add ingh, curry leaves and mix it well.
5. Add cut mangalore cucumber and stir once. Add required water and cook for till they turn soft.

6. Add cooked dal to cooked mangalore cucumber pieces. Add pinch of turmeric. Add methi seeds.
7. Add required salt and tamarind pulp. Mix it nicely and let it cook for 2 minutes.
8. Add home prepared spice powder and stir it slowly and let it mix it well.

9. Let it cook for 2 to 3 minutes. Shift the ready " Mangalore Cucumber Spicy Curry" to a serving dish. Add cut coriander leaves.

10. Serve with the main dish you have prepared.

Note :

You can use moong dal instead of toor dal.(Optional).
Use of home prepared spice powder is optional. You can use any brand of sambar /rasam powder. The taste differ.
Use of onion and garlic is optional.
Use of any cooking oil is optional.
Putting Mangalore Cucumber pieces in a bowl of water helps to remove the bitterness in the pieces, or the curry might turn as bitter and you will not be able to eat it.
Time : 30 Minutes.
Serves : 2 to 3 
Type :  South Indian curry : Mild Spicy.

Recipe for Home Prepared Spice Powder :

Dry roast 1/4 Teaspoon of methi seeds, 3 tablespoons of coriander seeds, 6 to 7 byadagi red chilly, 1/2 Teaspoon of jeera, 1/2 teaspoon of urid dal, 1/2 teaspoon of channa dal, an inch of cinnamon piece, 2 to 3 tablespoons of copra. (Dried coconut pieces) and handful of curry leaves with little ingh.
Dry roast one by one and let it cool. Dry grind and powder to get home prepared spice powder.