Brinjal -Besan Curry

Brinjal /Egg plant/badanekai/kattarikai, besan/channa flour curry is a side dish and I learnt it from one of my friend from Belgam/Belagavi. It is slightly a Maharastrian and North Karnataka style based curry. It is also a very easy dish and it can be done in very little time.

I have used small brinjals, besan flour/kadale hittu and some spices like garam masala and tomatoes.
Let us see the recipe now :
No Onion or No Garlic is added in this Brinjal -Besan Curry.

Ingredients :

To cook :
Brinjals : 4 to 5
Tomatoes : 2
To season : 
Oil : 1 Tablespoon
Green chilly : 2
Mustard seeds : 1 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Ingh /Asafoetida : A pinch
Curry Leaves : 6 to 8
To Add :
Besam/Channa flour/Gram flour/Kadale hittu : 1 Tablespoon
Garam Masala : 1/2 Teaspoon
Red chilly powder : 1/2 Teaspoon
Salt : As required
Turmeric powder : A pinch
Grated ginger : 1 Inch
Coriander leaves : 2 Tablespoons

Method :

1. Wash and cut brinjal into small pieces. Soak them in a bowl of water. Wash and cut tomatoes into small pieces.

2. Wash green chilly and slit. Wash curry leaves, coriander leaves and cut into small pieces.
3. Wash ginger and remove the outer layer. Cut or grate into thin pieces.
4. Keep a pan and heat. Dry roast besan till the raw smell disappear. Remove it from the pan.
5. Add oil to a pan and heat. Add mustard seeds, jeera and let mustard seeds splutter.
6. Add curry leaves and slit green chilly. Fry for 1 minute.

7. Add tomatoes and fry till they turn soft.
8. Add cut brinjals (squeeze out the water) and fry nicely with tomatoes.
9. Add grated ginger and fry till brinjal turn soft. Add turmeric powder.

10. Add salt and dry roasted besan flour and stir on low flame. Add garam masala and chilly powder.
11. Mix it well and stir on low flame till all the spices mixes nicely.

12. All the moisture from brinjal disappear and the curry turns as one whole ball. Stir for another 2 minutes.
13. Let it cook on low flame for 1 to 2 miutes. (On low flame).

14. Shift the curry to a serving dish and add cut coriander leaves.
15. Serve with any main dish with " Brinjal Besan Curry".

Note :

Adding onions to the curry is optional. I have not added. Adding any other spices to the curry is optional. No need to add any coconut to the curry. Roasting besan flour taste better. You can add little jaggery. I have not added. You can also add little lemon juice. I have not added. Adding more/less spice is optional.
Time : 25 Minutes.
Serves : 2 to 3.

Pumpkin Spicy Curry

Pumpkin spicy curry is a side dish and easy to prepare. You can have this side dish with almost all the main dishes.

I have used pumpkin, coconut and home prepared spice powder.
Let us see some benefits of eating pumpkin in our diet.
Pumpkin is filled with vitamins and minerals. It has potassium and anti oxidant properties. It has Vitamin A  Vitamin C and Vitamin E. Pumpkin is very low in calorie and it keeps you full for a longer time. It is good for weight loss. It is full of fiber. It ia good for our eye health. Eating pumpkin is good for our immunity health. It helps in fighting against bacterial infections and fungal infections. Beta carotene in pumpkin helps to protect our skin. It also helps in reducing the glucose level and increasing the amount of insulin in our body. It is good for diabetes.

No onion or No garlic is used in this Pumpkin Spicy Curry. 

I have not used any dal in this curry. Udupi style Pumpkin Spicy Curry. It is easy, simple and quick. 

Things Needed :

To Cook :
Pumpkin Pieces : 1 Big bowl

To Add :
Salt : As required
Turmeric powder : A pinch
Tamarind pulp : 1 Teaspoon
Methi/Fenugrik seeds : 1/4 Teaspoon

To Grind :
Sambar Powder/Rasam powder : 2 Teaspoons
Coconut : 3 to 4 Tablespoons

To Season :
Coconut oil : 1Tablespoon
Mustard seeds : 1/2 Teaspoon
Jeera : 1/2 Teaspoon
Ingh/Asafoetida : A pinch
Curry Leaves : 6 to 8
Green chilly :1

Method :

1. Wash and remove the outer layer (Peel off the skin) and cut into small pieces. Wash the pieces and keep it aside.

2. Grate coconut and grind it with sambar/rasam powder using little water.

3. Keep a pan on the fire and heat. Add coconut oil, mustard seeds, jeera and let it fry.
4. Let mustard seeds splutter. Add ingh, green chilly and curry leaves.
5. Add pumpkin pieces and stir once. Add 1/2 cup of water, a pinch of turmeric and cook on medium flame till they turn slightly soft.

6. Soak tamarind in hot water for 5 minutes and squeeze out the pulp. Add it to cooked pumpkin pieces. Add methi seeds. (Raw methi seeds).
7. Add required salt and mix it well. Add ground coconut mixture and mix it slowly. Add 1/2 cup of water if required. Let Pumpkin Spicy Curry boil for 2 to 3 minutes.

8. Shift the curry to a serving bowl and serve with hot rice.

Note :

Do not over cook the pumpkin pieces. It cooks faster and turns as paste. Use of any sambar/rasam powder is optional. I have used home prepared sambar powder. It taste better. Use of any dal is optional. Do not add much tamarind. It should be mild. Adding methi/Fenugrik seeds helps to lower the cholesterol level in the curry. It helps to digest the food easily. Do not add more water to the curry. It should be bit thick. (Taste better).
Time : 20 Minutes.
Serves : 3 to 4 
Style : South Canara /Udupi/Karntaka/India.

Home made Sambar Powder :

Dry roast 1/4 Teaspoon of methi seeds, 1/2 teaspoon of channa seeds/Kadale bele, 2 tablespoons of coriander seeds and 1/2 Teaspoon of jeera/cumin seeds with 5 to 6 byadagi chilly.
Dry grind it once it is cools.

( 1 time use).

Raw/Tender Jack Dry Curry

Tender Jack/ಹಲಸಿನ ಕಾಯಿ is one of the seasonal vegetable. I have prepared dry curry using raw/tender jack. It goes well with almost all the main dishes like plain rice, chapatis or rotis.

Using tender jack in curries and making even papads once it is fully grown (just before turning to fruit), is a practice in Dakshina Kannada, Udupi and Malanadu ares. Tender jack is loaded with many healthy properties.
I have used this tender jack in dry curry and is one of the traditional dish from Udupi.
During this Jack season most of the people do prepare varieties of dishes with this tender jack.
I prepared this curry with mustard seeds, red chilly, coconut and tamarind.
Let us see some benefits of using Tender Jack in our Menu.
Raw/tender jack is full of fiber and low in sugar.It is very high in insoluble fiber. It helps to reduce the cholesterol and good for diabetes.
You need to cut the outer layer of raw jack and cut into two pieces. Rub oil to your hands and the knife you use and then remove the oozing gum from the middle part of the vegetable. Cut them into small pieces remove the hard inner part and put it in a big bowl of water. Soaking them in water helps the jack pieces turn black.

Let us see the recipe now :

Things Needed : 

To Cook :
Raw jack pieces : 1 Big bowl
To dry grind : 
Mustard seeds : 1 Teaspoon
Coconut : 2 to 3 Tablespoons
Tamarind : 1 small marble size
Chilly Powder : 1 Teaspoon
To Add :
Ground coconut mixture
Mustard seasoning with coconut oil
Jaggery : 1 Tablespoon
Salt : As required

Method :

1. Remove the outer layer, cut raw jack into two pieces. Clean up the inner oozing gum with a help of paper. (Normally news paper is used)

2. Remove the inner hard part and cut them into small pieces. Put the pieces in a big bowl of water.
3. Wash them nicely and cook with little water in a pressure cooker for 2 to 3 minutes.  ( It should not be over cooked).

4. Let it cool. Remove the cooked pieces from the cooker and put it in a bowl. Make them as small pieces by using your fingers. (It turns as separated rakes). Keep it aside.

5. Grate coconut and dry grind with 1 teaspoon of mustard seeds, chilly powder and tamarind.
6. Dry grind the mixture and remove it from the mixi jar.

7. Keep a pan on the fire and heat. Put 1 tablespoon of oil and add half teaspoon of mustard seeds. 1/2 teaspoon of urid dal.
8. Let mustard seeds splutter. Add curry leaves and slightly smashed raw jack pieces.
9. Add salt, turmeric powder and jaggery. Mix all the ingredients nicely.

10. Add ground coconut, mustard seeds mixture and mix it nicely.
11. Let it cook on low flame and let all the moister disappear.

12. Shift " Raw /Tender Jack Dry Curry " to a serving bowl and serve.

Note : 

Do not over cook raw jack pieces. It does not taste good. Just 2 whistles are perfect. Adding any other masala is optional. Taste differ. I have used coconut oil. Use of any other oil is optional. Use of jaggery is optional.
Time 30 Minutes 
Serves : 4 to 5.

Basale-Dil leaves &Tomato Curry

Basale/Malabar leaves, Dil/Sabbassige soppy and tomato curry is a side dish and it goes well with almost all the main dishes. It is an easy dish and I have not used any dal here. Try and enjoy this easy, quick and simple curry.

I have used dil leaves, malabar leaves/basale as it known as in Kannada, green tomatoes and MTR Rasam powder.
MTR rasam/sambar powder really has the touch of Udipi taste and I do use it some time. We do prepare rasam powder or sambar powder fresh and use it for that particular curry/rasam. The aroma you get from fresh rasam powder is excellent and the sambar/rasam taste yummy.
Let us see how to prepare Rasam Powder :
All you need it Byadagi chilly (In Udupi and Malanadu normally will use only Byadagi chilly).
Coriander seeds 2 to 3 three tablespoons, 1/4 Teaspoon of methi/fenugrik seeds, 1/2 teaspoon of jeera/cumin seeds. Little curry leaves and ingh/asafoetida. If sambar powder use 1 teaspoon of channa dal or urid dal.
Take a pan, add a teaspoon of coconut oil. Fry byadagi chilly ( 5 to 6 ) and remove it from pan. Add methi seeds let it turn slightly brown, add coriander seeds and fry for 1 to 2 minutes. Add jeera and put off the fire. Add curry leaves and ing/asafoetida. Let it cool and then dry grind or grind it with coconut.
The above quantity is enough for 1 bowl curry/Sambar/Saru/rasam. ( 2 to 3 people).
Let us see the recipe Now:
No Onion OR Garlic is used in this curry.
No Dals are used in this curry.
Ingredients :
To Cook :
Basale/Malabar leaves : 1 bowl. (mainly leaves)
Dil leaves /Sabbassige soppu : 1 Small bowl
Green tomatoes : 5 to 6 (Small size)
To Grind :
MTR rasam powder : 2 to 3 teaspoons
Coconut : 4 to 5 tablespoons
Tamarind : 1 small marble size
To Add :
Mustard Curry leaves seasoning : 1 Teaspoon
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Ingh/Asafoetida : A little
Curry Leaves : 5 to 6
Coriander leaves : 1 Tablespoon
Salt : To taste.

Method :

1. Wash and cut dil leaves, malabar leaves and tomatoes into small.
2. Cook with little water or pressure cook for 2 to 3 minutes.

3. Grate coconut and grind it with tamarind and rasam powder.

4. Keep a pan on the fire and put cooked leaves and tomatoes.
5. Add salt and turmeric powder. Mix it well and let it boil for 3 to 4 minutes.
6. Add ground coconut rasam powder mixture. Mix it nicely and let it boil for 3 to 4 minutes.

7. Shift the ready "Basale- Dil Leaves & Tomato curry to a serving dish.

8. Add seasoning done in coconut oil and serve.

Note :
You can use any brand of rasam powder of your choice. Taste differ. Use of coconut oil is optional.
Use little water to grind. Then add required water. If you want the curry to be more liquidy add little more water and little more rasam powder.
Time : 30 Minutes
Serves : 3 to 4.

Bottle Gourd Peel Chutney

Bottle Gourd is known as one of the healthy vegetable. It is filled with fiber, minerals and vitamins.
I have prepared bottle gourd peel chutney and is very simple and yummy. It can be one of the side dish when you have lunch, dosa, idli, roti or chapatis.

We do prepare mangalore cucumber peel chutney and I have adopted the same method to prepare this bottle gourd chutney.
I have used Bottle Gourd peel, coconut, fried urid dal and red chilly.
Let us see the recipe Now :
No Onion or No Garlic is used in this : " Bottle Gourd Peel Chutney "

Ingredients :

To Fry :
Urid dal : 1 Tablespoon
Methi seeds 1/4 Teaspoon
Coriander seeds : 1/2 Teaspoon
Curry leaves : 6 to 8 or little more
Ingh /Asafoetida : A littel
Bottle gourd peel : 1 Small bowl.
To Grind :
Fresh Grated coconut : 1 Cup
Tamarind : 1 Marble size ( Tamarind pulp is used)
Fried dal mixture
To Season :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Curry Leaves : 4 to 5
Ingh /Asafoetida : A pinch
To Add : Salt : As required
Required water

Method :

1. Wash Bottle gourd nicely and dip in water for at least 20 minutes.
2. Peel off the outer layer and keep it aside.

3. Grate coconut and soak a marble size of tamarind in warm water for 5 minutes. Squeeze out the pulp. Keep it aside.

4. Wash curry leaves and keep it aside.
5. Keep a pan on the fire and heat. Add a teaspoon of coconut oil and put methi seeds.
6. Add urid dal and fry till methi seeds and urid dal turn light golden brown.

7. Add coriander seeds and red chilly. Fry for 1 to 2 minutes on low flame.
8. Add curry leaves and ingh. Add bottle gourd peels and fry nicely for 3 to 4 minutes

9. Put off the fire and add grated coconut and mix all the ingredients nicely.
10. Let it cool. Grind the fried mixture with coconut and tamarind extract. (Pulp extract).
11. Add salt and churn it for a second. Remove the chutney to a serving dish.

12. Add mustard seeds, curry leaves and ingh/asafoetida seasoning to chutney and serve.

Note:

Frying the ingredients on low flame adds to the taste. You can cook bottle gourd peel with little coriander seeds and tamarind and use it. Turns soft and nice. Frying urid dal is a must if you want to add urid or any other dals. Example : Toor dal, channa dal, Horse gram etc. Use of more/less chilly is optional.
Time : 20 Minutes
Serves : 3 to 4 .
Type : South Indian Chutneys