Sprouted Moong and Brinjal Gasi

Sprouted moong and Brinjal Gasi /Thick Curry is one of the yummy side dish that goes well with almost all the main dishes.

I just tried with this curry it is one of the yummy side dish as I said it earlier. It is bit spicy and you can reduce the chilly if are very mild spice eater.
The brinjal here is known as " Mattina Gulla " a special type of brinjal/egg plant which grows only in a place called " Mattu ", and the seeds are given and blessed by Udupi Matt Swamiji Shree Vadiraja Swamy. People were very poor and they went and prayed Vadirajaru Swami. This happened in Vadiraja Swamiji's time. The taste of the gulla /badane / kattarikai/egg plant grown in Mattu is definitely tasty and you do not find this quality of Gulla.
I have done Gulla - Avarekai Curry in one of my previous post.
Here it is some thing different with Sprouted Moong and Brinjal and the spice used here bit different and you definitely get these spices in your kitchen store.
Let us see the recipe :
No Onion OR No Garlic is used in this Sprouted Moong and Brinjal Gasi/Curry 

Things Needed :

Brinjal /Gulla /Egg plant : 2 to 3
Sprouted Moong : 1 Bowl
Gasi Powder : 1 Tablespoons
Coconut : 1 Small cup\
Tamarind : A marble size or little less
Turmeric Powder : A pinch
Salt : As required
To Season :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Ingh /Asafoetida : A pinch
Curry Leaves : 6 to 8 leaves

Method : 

1. Cook sprouted moong for 3 to 4 minutes and keep it aside. ( Do not over cook ).

2. Wash and cut brinjal and soak in bowl of water for 5 minutes.

3. Grate coconut and keep it aside.
4. Soak tamarind and squeeze out the pulp.

5. Now keep a pan and put a glass of water. Let it boil.
6. Add brinjal pieces to boiling water.
7. Cook till they turn soft. Add cooked moong and mix it well. Add tamarind pulp.

8. Add salt and turmeric powder. Let it boil.
9. Grind coconut and spice powder with required water.
10. Add ground coconut mixture to brinjal - sprouted moong. Mix it well.

11. Let it cook for 3 to 4 minutes. Shift the ready gasi to a serving dish.

12. Add coconut oil seasoning with mustard seeds, ingh/Asafoetida and curry leaves.

13. Serve as a one of the side dish for lunch or any other main dish.
14. Use of coriander leaves is optional.

Note :

Do not cook moong sprout much. Use of any cooking oil is optional.
I have used Gasi /Thick Curry powder. You can fry fresh spices and then grind it to get fresh aroma.

Time : 30 Minutes

Serves : 3 to 4 
Gasi Powder :
Channa dal : 1 Teaspoon
Urid dal : 1 Teaspoon
Coriander seeds : 1 Teaspoon
Methi Seeds : 1/4 Teaspoon
Jeera /Cumin seeds : 1/2 Teaspoon
Curry Leaves : 6 to 8
Byadagi chilly :  5 to 6
 Method  Dry roast or fry with a teaspoon of coconut oil on medium flame till slightly brown. Put off the fire and let it cool. Dry grind and store or use it on the same day. ( It is better to use fresh fried spices).

Green Gram -Sweet Potato Dry Curry + Parata

Green Gram and Sweet Potato curry is one of the side dish we can have with rice, chapati, roti, pooris and rice varieties and plain rice. With the dry curry I tried Parathas and it was really yemmy and loaded with good with good food. As the name says the dish contain Whole Green Gram and Sweet Potato.

Lets see some benefits of  Whole Moong and Sweet Potatoes.

Whole Moong is a store house of nutrients and it is a nutrition giving food and they are rich in Vitamin B, Vitamin C, Proteins, Manganese. It contains a lot of fibre and helps in digestion. It also controls the amount of cholesterol content in our body. It contains lot of minerals like calcium and potassium which is essential for enhancing the strength of  bones and teeth. Fat content is very low in Moong bean and good for people who wants to reduce their weight.  

Sweet Potatoes are good source of Starch. They also contain vitamin A, Vitamin C, vitamin B, fiber, potassium and even iron. In fact, Sweet Potatoes are considered as one of the healthiest vegetables we eat.
Here is a recipe of  " Green Gram- Sweet Potato Dry curry (Palya) and it is easy and tasty and I am sure all the age group will surely enjoy eating this curry and Parotha .

GREEN GRAM CURRY :

Things Needed :

Green gram : 1 Cup
Sweet Potatoes : 2 (Medium sized)
Green chilly : 2
Mustard seeds : 1/2 Tea spoon
Jeera : 1/2 Tea spoon
Urid dal : 1/2 Tea spoon
Salt : To taste
Curry leaves : 6 to 8
Oil: 2 Table spoons
Ingh : a pinch
Ginger : 1 Table spoon.
Coconut : 2 Table spoons.
Coriander Leaves : 2 Table spoons

Method :

1. Wash and soak green grams overnight, wash again and pressure cook for  8 minutes.

2. Wash and cut sweet potatoes in to small pieces. (Remove the outer skin).

3. Wash and cut green chilly, coriander and curry leaves.
4. Wash and remove the outer skin, wash again and grate ginger and keep it aside.
5. Now keep a pan on the fire and heat. Put oil and mustard seeds and urid dal.

6. Let the mustard seeds splutter. Add jeera and cut green chilly. Add curry leaves. Fry for 10 seconds.

7. Now add cut Sweet potatoes and mix it well. Add 1/4 cup of water and mix well. Cook on low flame for 4 to 5 minutes.

8. Add turmeric powder and mix it well. Add salt to the cooked curry. Stir in between. \

9. Add cooked whole moong and mix it well nicely and cook for 2 to 3 minutes. 

10. Add coconut and coriander leaves and put the ready dry curry to a serving bowl.

Note : 

You can cook sweet potatoes in a pressure cooker too. But it turns very soft.It may taste different. Cooking on the low flame will help the potato pieces and whole gram to be combined nicely. Try to dry out the extra water but at the same time the curry should not turn very soft. Adding more oil  or onions is purely optional. This is a simple dry curry (Palya) and do not try to add any strong masala. Adding coconut and jaggery is also optional. I have not added jaggery to this curry. You can cook whole moong been without soaking previously.  Wash and cook them with required water in a pressure cooker for 8 to10 minutes.
Time : 30 minutes
Serves  4.

GREEN GRAM -SWEET POTATO PARATHA

Things Needed :

Wheat flour : 2 Cups
Green Gram-Sweet Potato Dry curry : 1 Bowl
Oil : 1/2 Cup
Garam Masala Powder : 1 Tea spoon
Jeera : 1/2 Tea spoon
Salt : To taste

Method :

1. Put Sweet Potato- Green gram curry in a big bowl. Add garam masala, and jeera to it.

2. Mix it well and keep it aside.

3. Take a big bowl and put wheat flour and salt. Put 2 tea spoons of oil. Mix it well.
4. Now add water little by little and prepare chapati dough with wheat flour and keep it aside.

5. Divide the mixture of Sweet potato and green gram mixture in to small ball.
6. Divide the chapati dough also in to equal portion (ball size) and make like a ball . Keep it aside.
7.Now take a portion of chapati dough and a portion of  Sweet potato -greem gram mixture.

8. Flatten the chapati dough  slight y bigger on your palm.

  

9. Place the ball size of dry curry and cover  the chapati dough completely by using your hand

10. Now roll this curry filled wheat ball and dip in the dry wheat flour and roll the paratha.

11. Keep a pan on the fire and heat. Put rolled paratha and sprinkle oil on the top and cook for 1 to 2 minutes.
12. Turn the other side and cook for 1 minute and remove from the pan to a plate.

13. Repeat the same with remaining dough and prepare Parathas.

14. Serve this "Green Gram - Sweet Paratha" with a cup of curd and side dish you have prepared.

Note :

Do not use lot of oil while preparing the chapati dough. Add red chilly powder if you want it more spicy.
Adding more oil while cooking paratas is optional.
Time : 30 Minutes.
Serves : 3 .