Showing posts with label brinjal. Show all posts
Showing posts with label brinjal. Show all posts

Thursday, March 1, 2018

Spicy Brinjal Sasive.

Whenever  we travel to Udupi I make sure to buy some Mattu Gulla (Special type of brnjal of from a place called Mattu near Udupi). Mattu gulla taste different, tasty and soft. It does not take much time to cook either.

Sasive / a Kannada word, Sasive is  one of the side dish,
There are varieties of Sasive preparations one can do easily.  Preparing sasive is easy. We can cook vegetables and mix with mustard coconut mixture or you can cook vegetables and then add the ground spice (containing mustard seeds, coconut and little chilly).
Here is a recipe of " Brinjal Sasive ".  It is  done in just mixing the coconut - mustard seeds ground mixture to cooked brinjal.
This is one of the traditional dish of South Canara. My doddamma used to prepare this Brinjal Sasive very nicely. She used to cook brinjal on charcoal. Those days there were no gas stoves or gas supply to house. People had to cook with the help of wood which they get in their surroundings. We had lots of coconut , jack fruit trees, mango trees around our house. Doddamma used to use the dry sticks from the trees and coconut shells and other  things. It is a nice memory that I have.
 I have mentioned the speciality of this brinjal in my earlier post. Mattu Gulla is very famous and especially its grown in particular place called Mattu. The seeds of this Gulla is given to people by Yati. Vadhirajaru.
Any type of brinjal can be used. (Optional).
Sasive is one of the traditional dish of South Canara, Malenadu and Coastal areas.
Let us see the recipe Now :

Things Needed :

Brinjal/Badanekai/Gulla : 1 (Big one).
Green chilly : 2
Mustard seeds : 1/2 Teaspoon
Coconut : 2 to 3 Tablespoons
Salt : As required
Coriander leaves
Curd /Yogurt : 1 Cup
For Seasoning :
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Coconut Oil : 1 Teaspoon
Ingh/ Asafoetida : A little

Method :

1. Wash and cut brinjal and soak in water for 5 to 10 minutes.

2. Remove from the water wash it again and cook with little water till it is soft.
3. Grate coconut and grind it with mustard seeds, green chilly.

4. Remove the ground paste and put it in a big bowl.
5. Now put cooked brinjal in a big bowl and smash it nicely.

6. Put  ground coconut mixture, required salt and mix it well.
7. Add a cup of thick curd and mix it. Shift the ready Brinjal Sasive to a serving dish.
8. Keep a small pan on the fire and heat. Add a teaspoon of coconut oil. Add mustard seeds and urid dal.

9. Let mustard seeds splutter. Add ingh and curry leaves. Put off the fire. Put this seasoning to Sasive.
 10. Add cut coriander leaves and serve ready sasive with rice/chapati etc.
Note :
Brinjal should be cooked well. You can cook brinjal on gas burner  (Optional). Adding more /less chilly is optional. Use of coconut oil is optional. You can also prepare varieties of Sasive using different vegetables.
Time : 15 Minutes
Serves : 2 to 3.

Tuesday, November 28, 2017

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 .

Wednesday, June 28, 2017

Spicy Stuffed Brinjal

Brinjal/Egg plant/Badanekai/Kattarikai is one of the most wonderful vegetable. We can prepare the spicy dishes using this vegetable. I Have tried Stuffed Brinjal and added two to three potatoes with fresh roasted spices.

 It is one of the favourite vegetable for many and many don't like it too. They must have this Spicy Stuffed Brinjal and they will never say No Brinjal  again in their life. ☺☺. Try and Enjoy " Spicy Stuffed Brinjal" and it is one of the side dish goes well with all most all the dishes.
Let us see some benefits of eating " Brinjal" in our diet.
Brinjal/Egg plant has many health benefits. It has the ability to help strong bones and reduce the symptoms of anemia. It protect the digestive system and helps to lose weight. It also helps to manage diabetes and reduce the stress. Brinjal is rich source of vitamin C, Vitamin K, vitamin B6 and minerals like magnesium, phosphorous, copper, dietary fiber, folic acid, potassium and manganese. It has very low amount of cholesterol and no saturated fat.
Remember that some might get allergy to brinjal and it start itching even while cutting brinjal. 

I have used onions, freshly roasted spices and coconut. 
Let us see the recipe now : I have used round green brinjals. This is one of the classic dish.
The procedure might look long but the taste is yummy and excellent. Give a try and Enjoy....

Things Needed : 

To cook 
Small Brinjals : 5 to 6
Potatoes : 2 to 3 ( Small size)
Onion : 1 (Big size )

Spices to Roast/fry :
Methi seeds : 1/2 Teaspoon
Channa dal : 1 Teaspoon
Urid dal : 1 Teaspoon
Coriander Seeds : 1 Tablespoon
Jeera : 1/2 Teaspoon
Red chilly (Byadagi) : 5 to 6 or little more
Cloves /Lavang : 4 to 5
Cinnamon : Small pieces 2 to 3 
Ingh/Asafoetida : A little 
Sesame seeds : 1 Tablespoon
Pepper Pods : 2 to 3

To grate : 
Grated Mango : 2 to 3 Tablespoons
Grated Coconut /Copra : 2 Tablespoons
To add :
Ground masala 
Salt : As required
Coriander leaves.

To Season : 
Cooking Oil : 2 Tablespoons
Mustard seeds : 1 Teaspoon
Urid dal : 1/2 Teaspoon
Curry Leaves : 5 to 6
Ingh / Asafoetida : A little

Method : 

1. Wash and cut brinjal . (Avoid making complete pieces). Soak in water. Grate mango and keep it aside.
Wash and remove the outer layer of potatoes and wash it again. Just poke in between and make scars on the potatoes.

2. Remove the outer layer of onion and cut into pieces. (According to your wish. Small/big).
3. Keep a pan on the fire add 1/2 Teaspoon of oil. Fry methi seeds till they turn slightly brown.

4. Add cloves, cinnamon, channa dal and urid dal. Roast them till they turn golden brown.
5. Add sesame seeds and fry till they pop up.

6.. Add coriander seeds and red chilly. Fry for a minute. Add jeera and fry.
7. Add curry leaves and ingh. Put off the fire. 
8. Grate coconut and add it to the fried ingredients. Mix it well.
9. Grind coconut and fried ingredients with required water, (First dry grind the ingredients, then add water and grind).

10. Remove from the mixi jar and keep it aside.
11. Add little salt to ground mixture.
12. Mix ground mixture with grated mango nicely.

13. Now remove the brinjals from water.
14 Fill in each brinjal with the ground mixture and keep them on a plate/tray.

15. Keep a pan and add 2 tablespoon of oil. Add mustard seeds and little urid dal.
16. Let mustard seeds splutter. Add curry leaves and ingh.  Add onions and fry for a minute.
17. Arrange stuffed brinjals one by one in the pan. Put the potatoes.

18. Add the remaining ground mixture. Add required salt, turmeric powder.
19. Add 1/2 Cup of water and cover the pan. (I used pressure cooker). (2 to 3 whistles).
20. Just see that brinjal cooks till soft. Turn the other side slowly after few minutes and cook them till soft. ( I have used a small pressure cooker). If you are using cooker just 2 to 3 whistles will be ok.

21. Shift them to a serving dish and add washed and cut coriander leaves.

22. Serve with the main dish you have prepared.
Note :
Do not cut the brinjal fully. Just leave the edge and it is easy to fill the stuffing nicely.
You can dry roast the spices or fry with very little oil. Adding more spices is your choice.
Adding more/less oil is optional. Dry roast the ingredients one by one to get the exact roast.
Adding mango adds to the taste. Adding mango instead of tamarind or lemon is optional.
Adding a little jaggery help the dish to reduce the gas in the dish. I have added some potatoes which turns yummy along with spices.
Adding potatoes is optional. You can try this brinjal stuffed with ready " Vanghibaat powder" or  " Birsibele baat powder", instead of fresh roasted spices.
Use of pressure cooker helps to cook Stuffed brinjals easily. (Optional). You can cook on the big pan too. Adding onions and garlic to the dish is optional. ( I have not added garlic).
Time : 30 Minutes.
Serves : 3 to 4.

Tuesday, March 21, 2017

Brinjal (Mattina Gulla) Spicy Dosa.

Brinjal Spicy dosa is one of the traditional side dish from Udupianys/South Canara, which we enjoy thoroughly eating along with plain rice and fresh coconut oil.

The special type of brinjal/Egg plant/badanekai/Kattari Kai is used for this Brinjal Spicy Dosa. The spice lovers can have them for breakfast too.
The special variety of Brinjal is called " Mattina Gulla". Mattu is a place near to Udupi in Karnataka. This Brinjal ( Mattina Gulla), stands for No. 1 in the taste and the texture. It is cooked faster.(It should be fresh and tender).
Brinjal Spicy Dosa is one of the traditional dish from |South Canara/Dakshina Kannada/Udupi
No Onion or No Garlic is used in this "Brinjal (Mattina Gulla) Spicy Dosa".
I have used Patrode batter (Very special dish prepared using colocasia leaves), brinjal and coconut oil.
Let us see the recipe Now:

Things Needed :

Brinjal : 1 to 2
Coconut Oil : 3 to 4 Tablespoons
Raw Rice : 1 Cup (250 Grams)
Tamarind :  Gooseberry size of tamarind.
Jaggery : 2 Tablespoons
Coriander seeds : 2 to 3 Tablespoons
Jeera / Cumin Seeds : 1 Teaspoon
Turmeric Powder : A pinch
Red chilly : 5 to 6 (Byadagi)
Coconut : 2 to 3 Tablespoons
Salt : As required

Method :

1. Wash and soak raw rice for 2 hours.
2. Grate coconut and soak tamarind in hot water for 5 minutes. Squeeze out the pulp and keep the pulp aside.
3. Now grind grated coconut, coriander seeds, jeera, red chilly and tamarind pulp till paste.
4. Add soaked rice ( drain all the water and then add) and grind it with required water.
5. Add only required water to grind. Add jaggery,  salt and turmeric powder.
6. Grind it for a minute and remove it from mixi  jar to a big bowl.

7. Wash and cut brinjals into thin slices in a circle form. (like potato chips).
8. Wash the pieces nicely and put it in  a bowl of water for 5 minutes.
9. Remove the pieces from the bowl and arrange it on the plate.
10.Keep a pan on the fire and heat. Sprinkle oil on the tava/pan,
 11. Dip a piece of brinjal in patrode batter and see batter is covered around the brinjal slice.
12. Place it on the tava. Arrange brinjal (dipped in patrode batter) in a circle shape around the pan.
13.Cover and cook brinjal dose on medium and low flame. Cook for 1 to 2 minutes and turn the other side and cook.

14. Brinjal dosa is ready to serve. Serve with a butter on the top of Brinjal Spicy Dosa.

15. Repeat the same with remaining batter and brinjal pieces

Note : 

The batter should be bit thicker than dosa batter. Adding more/less spices is optional.
You can also dry roast and they add it while grinding. Reduce the flame while you arrange the gulla pieces on the tava. Cook on low and medium high flame while cooking the dosa. You can use any variety of brinjal to prepare this Brinjal Spicy Dosa.( Use the round shaped brinjal). Use only required water while grinding. Add little rice powder if the batter turns watery. (Taste differ).
Time : 2 Hours for soaking, 10 minutes for grinding, Preparation \; 20 Minutes.