Brinjal Palya (Udupi Gulla Palya)

Brinjal Palya is always a yummy dish that always goes with all most all the main dish. And there are different ways to prepare this Palya. (Dry curry). This kind of brinjal is normally famous in Udupi. It is called Mattina Gulla, this special kind of brinjal is grown in a place called "Mattu" near Udupi in Karnataka India. So it is called as Mattina Gulla.

This Mattu village is famous for a particular variety of brinjal (eggplant) That is grown only in this village. Mattu Gulla is is light green in colour and is in spherical. The first brinjal harvested is offered to Lord Krishna at Krishna Matt in Udupi. These brinjal seeds are said to be given by Shree Vadhiraja Swamiji and Mattu Gulla is famous for non septic in nature. (not spoiling).
I have used green chilly and little spice to cook this Brinjal Palya. (Dry Curry).
No onion or no garlic is used in this palya. You can use any variety of brinjal and cook in this way.

Things Needed :

Brinjal : 1 (Big)
Green chilly : 2
Puliyogre gojju : 1/2 Teaspoon
Salt : to taste
Oil :1 Tablespoon
Mustard Seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Ingh : a pinch
Methi Seeds : 5 to 6 seeds.
Coconut : 2 to 3 Tablespoons (Fresh and grated)
Curry Leaves : 6 to 8
Coriander Leaves : 2 to 3 Tablespoons.
Turmeric Powder : a little

Method :

1. Wash and cut brinjal into thin pieces. (Slightly longer), put the pieces in a bowl of water.

2. Wash and cut green chilly, coriander leaves and keep it aside.

3. Keep a frying pan on the fire and heat. Put oil.
4. Put mustard seeds and urid dal. Let the mustard seeds splutter. Add methi/fenugrik seeds.
5. Add ingh, curry leaves and green chilly. Fry for 10 seconds.
6. Squeeze out the water from brinjal and add it to the mustard mixture.
7. Mix it well and let it fry on low flame. Stir in between.

8. Add turmeric powder and salt. Add puliyogre mixture. (just 1/2 Teaspoon).

9. Mix it well and stir slowly. Let it cook on low flame.

10. Add coconut and mix it well nicely. Add coriander leaves.
11.Shift ready palya to a serving dish.

11. Serve Brinjal Palya as one of the side dish.

Note :
Soaking brinjal pieces help the brinjal to get away with bitter taste. Wash it nicely and then soak the pieces in a big bowl of water. Any variety of brinjal can be used. Adding more spice is optional.
Adding more oil adds to the taste but it is not good to use more oil. You can use tamarind pulp ( 1 teaspoon), a very little jaggery and rasam powder to the curry instead of puliyogare gojju.
Time : 15 Minutes.
Serves : 2 to 3.
Home made Puliyogre gojju :
Take a big ball size of tamarind and put it in hot water (1/2 Glass) for 5 minutes. Squeeze out the pulp and put it in a big bowl. Keep the bowl of tamarind pulp on fire. Add salt and jaggery. (2 to 3 Tablespoons). Add turmeric powder. Mix it well and let it get thick. Add chilly powder /Rasam powder to the boiling pulp. Mix it thoroughly and remove from the pan once it gets thicke,
You can use this for dry curry or even plain rice also goes well with  this tamarind pulp. Adding more jaggary is optional.
Time : 6 to 8 minutes.

Quick Potato - Onion Curry

Making potato curry for Pooris/Chapatis or Masala Dosa one has to plan. Because the potatoes should be cooked before preparing this particular curry. People must be thinking why am I writing this simple recipe which every one knowns. I agree with people who say so. Many must be masters in cooking, but still there are many who are yet to get into lighting the stove and keeping their first steps in cooking. What ever it is always, learning is a process and each and every day we do learn a lot of things. There is no stop for learning. Keep little interest and you will be surely a Master chef.

I have used onions, green chilly and some potatoes to prepare this curry.

Let us see some benefits of having ONION in our diet. 

Onions do contain Vitamin C and it helps to improve our immunity system. They also help to regulating blood sugar. Onions help to reduce inflammation and heal infections. Raw onions helps to lower the production of bad cholesterol. Onions do contain natural sugar, Vitamin B6, Vitamin A, C and E. It contain minerals like potassium, iron, dietary fiber and flolic acid.

Potato oniion curry goes well with almost all main dishes. As I said earlier it is easy and quick and simplly superb all time favourite of many. We can enjoy almost all the main dishes with this curry.

Ingredients :

To Cook
Onions : 2 (Big)
Potatoes : 2 (Big Ones)
Green chilly : 2 to 3
To Add :
Mustard Seeds Seasoning : 1 Tablespoon
Dry Ginger Powder : 1 Teaspoon
Salt : As required
Coriander leaves. : 2 to 3 Tablespoons
Lemon : 1 Teaspoon.
Seasoning :
Mustard Seeds : 1/2 Teaspoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Curry Leaves : 6 to 8
Oil : 1 Tablespoon

Method :

1. Wash and remove the outer layer of potato ( Let it be thinner skin) and cut it into small pieces.
2. Remove the onion skin and wash it. Cut it into bigger size or layer type.
3. Wash and cut green chilly (slit), coriander leaves and curry leaves.

4. Keep a pan on the fire and heat. Put oil and mustard seeds. Let it splutter.
5. Add jeera/cumin seeds and fry for 10 seconds. Add curry leaves.
6. Add cut onions and stir slowly. (1 to 2 minutes). Add cut potatoes. Stir again.
7. Add turmeric powder and mix it well. Add cut green chilly.
8. Add cut potatoes and mix it well. Add 1 cup of water and let it cook on medium heat.

9. Cook till potatoes turn soft. Add salt and mix it well.
10. Add dry ginger and mix it well. Let all the moisture disappear. Add lemon juice,

11. Mix it again and shift the Potato - Onion curry to a serving dish.

12. Add cut coriander leaves, mix it nicely and serve with main dish.

Note :

Cut potatoes into thin so that it can cook fast.
No need the onions to be fried for a long time. Let the white layer be there.
You can adjust hot (chilly) according to your wish. Adding ginger powder at the end helps the curry to get nice aroma. You can add more water if you want the curry to be bit liquid..
Time : 25 to 30 Minutes
Serves : 3 to 4 .