Long Brinjal Palya

Long Brinjal is a dry palya is a yummy side dish that you can even prepare brinjal rice as one pot meal.

These brinjals are from the garden of Dhatrivana  a beautiful resort near Tumkoor. Anthapura ladies group from Face book page has arranged a trip to Dhatrivana as picnic. Mrs. Gheetha Upendra Bangalore has organised this picnic and I joined the group as one of the member.
There were lots of events which were really fun to group and lots of prizes we got vegetables as compliments to the winners. It was indeed a very memorial trip and I enjoyed it thoroughly with other sakhis of Anthapura.

Let us see the recipe now :

No Onion or No Garlic is used in this dry curry/Palya.

Ingredients :

Long Brinjals : 5 to 6
Capsicum : 1
Coconut Chutney Powder : 2 Tbs
Rasam Powder : 1 Tbs
Tamarind Tokku : 1 Tbs / Tamarind Pulp.
Salt : As required
Turmeric powder : A little
Jaggery : 1 Tbs
Seasoning :
Coconut Oil : 2 Tbs
Mustard seeds : 1/2 Tsp
Urid Dal : 1/2 Tsp
Ingh /Asafoetida : A little
Curry Leaves : 6 to 8.leaves
Coriander leaves : 2 Tbs

Method :

1. Wash and cut brinjal into small pieces and put it in a bowl of water for 5 to 10 minutes.

2. Wash capsicum and remove seeds. Cut capsicum into small pieces.

3. Wash a green chilly and slit, coriander and curry leaves into small.
4. Keep a pan on the fire and heat. Add oil. Add mustard seeds, urid dal and ingh.
5. Let mustard seeds splutter. Add slit green chilly and curry leaves. Add brinjal pieces. (Remove water completely before adding).

6.Fry nicely and add cut capsicum. Stir slowly. Add little turmeric powder and 1/2 cup of water.
7. Let it cook till soft on medium flame.
8. Add tamarind Tokku, required salt and 1 tbs of jaggery and mix it well. Reduce the flame to low.

9. Add Coconut chutney powder and rasam powder. Stir slowly and let it cook for 2 minutes. (Low Flame).

10. Shift it to a serving dish and serve when all the moisture disappear. Add cut coriander leaves just before serving.

Note :

Soaking cut brinjal helps to remove the bitterness in brinjal. Take out the water from soaked brinjal and then add it to the seasoning. Adding tamarind tokku is optional. You can add Tamarind pulp instead of tokku. Adding more/less jaggery is optional. Adding any cooking oil is optional.
Time : 20 Minutes.
Serves : 3 to 4.
Coconut Chutney powder :
Dry grind dry coconut pieces 1 Bowl, roasted urid dal 1 tb, dry fry chilly  and tamarind , required salt. Mix it well and fill in the glass bottle.

Mango - Ginger Chutney

Now the season of mangoes are started. You can get good raw mangoes in the market. Here I have tried This Udupi style Mango  Chutney which is spicy and definitely You will love it.

Kota a small town on the way to Kundapura near Brahmavar. The people here are well known for their typical rural kannada speaking. Kota Brahmins are famous for spicy food.
The very famous MT.R and Maiyas group of hotel owners in Bangalore are from Kota and they do serve yummy, healthy food to the public.
I said all these about Kota and Kota brahmin, their spicy food because I have prepared Mango Chutney in the same traditional way.

Coming back to the subject of Mangoes or any vegetable in that matter, using the seasonal fruits and vegetables are very good habit and they are filled with natural nutritious properties in them.
I have used Raw Mango, very little dry ginger and byadagi chilly fried in coconut oil.
Use of coconut oil is very good for health. It keeps your body and mind safe.
In this chutney we remove the outer layer of raw mango and fry red chilly in coconut oil. (Only chilly).
Let us see the recipe now :

Ingredients :

Raw Mango : 1 Small one
Byadagi chilly : 5 to 6
Fresh grated coconut : 1 Cup
Ingh /Asafoetida : A little
Dry Ginger : 1/4 Tsp (Optional).
Salt : As required
Cooking Oil : 2 Tbs
Mustard seeds : 1/2 Tsp
Ingh : A little
Curry Leaves : 5 to 6 leaves.

Method :

1. Wash and remove the outer layer of mango and cut them into small pieces.
2. Fry byadagi chilly in 1 tsp of coconut oil. Let it cool.

3. Grate or cut coconut into small pieces and  Grind it with mango pieces, fried chilly, salt, ginger and required water. (Chutney should be thick, so use limited water only).

4. Remove the chutney to a serving bowl.
5. Season with mustard seeds, ingh and curry leaves and add it to Mango - Ginger Chutney.

6. Serve it with hot rice and little ghee on top.

Note :

Fry chilly nicely on low flame. Adding more chilly is optional. Adding ginger is optional. Ginger adds to the taste and is healthy. Removing the outer layer is a must to get good taste of the chutney.
Use of coconut oil is optional.
Time : 10 Minutes.
Serves : 3 to 4 People.

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 .

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 . 

Palak - Gongura Dal

Palak /Spinach leaves are healthy leaves and filled with iron and other minerals and vitamins.
Leaves are to be  in your diet to keep you healthy. Here I have prepared Palak - Gongura Dal.
Gongura dal is prepared using Gongura Chutney.

Gongura chutney is used instead of tomatoes/lemon/tamarind. Palak dal turned as yummy and spicy.
Dal should be consumed with hot rice and a spoonful of ghee.

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

Ghee helps to rejuvenates the body from inside out. It nourishes and protect the brain health.
Ghee is rich in Vitamins and Minerals. It contain Vitamin A, Vitamin E, Vitamin K 2 and Good cholesterol. Ghee is good for cough ( ghee mix with ginger powder helps to cure cough) It improves our eye sight and good for constipation. Gee helps to  boost our immunity system and it has anti inflammatory properties.
Ghee is an excellent source of good fats and ghee helps to remove the toxins in our body. It helps to improve metabolism of our body.
The Palak leaves are from our pot, home grown and its organic.
Let us see the recipe now :

Things Needed :

To Cook :
Palak /Spinach leaves : 1 Bundle
Toor dal : 1/2 Cup
To Add :
Gongura Chutney : 1 Tablespoon
Salt : As required
Ghee : 1 Tablespoon
To Season :
Cooking Oil : 1 Teaspoon
Mustard Seeds : 1/2 Teaspoon
Jeera / Cumin Seeds : 1/2 Teaspoon
Green chilly : 2
Ingh /Asafoetida : A little
Curry leaves : 6 to 8

Method :

1. Clean and wash Palak leaves.

2 Cut them into small.

3. Wash toor dal and cook with palak leaves. (Pressure cook).

4. Keep the cooked palak, toor dal on the fire.

5. Add Salt, little turmeric powder and mix it. Let it boil for 2 minutes.
6. Add a tablespoon of Gongura Chutney and mix it well. Let it boil for 2 to 3 minutes.

7. Shift Palak - Gongura Dal to a serving dish.

8. Prepare seasoning with mustard seeds, jeera, ingh, green chilly and curry leaves.

9. Add the seasoning to Palak - Gongura dal and it is ready to serve. Add a tablespoon of ghee.

10. We had Palak - Gongura dal for lunch.

Note :

Adding moong dal instead of toor dal is optional.
Adding onion and garlic is optional.
Gongura Chutney adds taste and savoury to dal.
Use of ghee is adds to the taste.
Time : 30 Minutes.
Serves : 3 to 4.
 Gongura Chutney Recipe : Link
https://adige.somayajiskitchen.com/2015/07/gogura-kenaf-leaves-chutney.html