Brinjal Dry Palya (Badane Kai Palya )

Brinjal is a tasty vegetable and it is high in water content. It is used as a remedy for cancer, hypertension and diabetes and maintains cholesterol levels. Eggplant the other name for brinjal is very low in calories and fats but rich in soluble firbre content. It is also good source of minerals like manganese, copper, iron and  potassium.
Here is a recipe of Brinjal dry curry, it can be used as side dish. You can have Brinjal dry curry with rice, chapati, poori or rotis too.1
Things needed: 
Brinjals : 6 to 8 (small ones)
Curry leaves : 5 to 6
Coriander leaves: 1 Table spoon
Oil: 1 Table spoon
Mustard seeds: 1/2 Tea spoon
Urd dal : 1/2 Tea spoon
Salt : to taste
Tamarind Pulp :1 Table spoon.
Chutney Powder : 2 Table spoons
Rasam powder: 1 Tea spoon
Coconut : 2 Table spoons.
Ingh : a pinch
Water; required
Turmeric powder: a pinch

Method :
1. Wash and cut brinjals and put it water.  Wash curry leaves, coriander leaves and cut it into small pieces.
2. Grate coconut and soak tamarind in hot water for 5 minutes and squeeze out the pulp and keep it aside.
3. Now keep a pan on the fire and heat. Add oil and put mustard seeds and urd dal. Let the mustard spurt.
4. Add ingh and curry leaves. Add cut brinjals and fry for 1 minute.
5. Add little water and turmeric powder. Mix it well and cook on low flame for 3 to 4 minutes.
5. Add salt and tamarind and mix it well. Let the water disappear from the curry.
6. Add chutney powder and rasam powder to it and fry for 1 minute.
7. Add fresh coconut and coriander leaves and put the ready curry to a s erving dish.
Serve with hot rice or chapatis.
Chutney pudi : Roast channa dal, urd dal (each 1 table spoon) and 5 to 6 red chillies with little curry leaves and ingh and dry grind when it is cooled.
Rasam powder:  Coriander seeds 2 table spoons, methi seeds 8 to 10, jeera 1/4 tea spoon and 4 to 6 red chillies. Dry roast and dry grind when it is cooled.
Note: Cut brinjal into small. Let it cook on low flame and be soft. Do not add much of water. Add jaggery if you like. You can use ready rasam powder and ready chutney pudi available from the market. MTR : rasam powder and chutney powder are used here.
Serves: 2 to 3
Time :15 minutes.

Shavige -Vegetable Chitranna

Shavige/Thin variety of noodles Chitranna is an easy dish. It is good for breakfast, as snack or even for dinner. It is loaded with vegetables and provides energy.

Shavige/Thin variety of noodles is good to use because it is prepared using wheat. Wheat has carbohydrates and filled with vitamins and minerals. Wheat is used during fasting or special days. Wheat shavige is done (home made) in Uttara Kannada as one of the traditional dish. They mix it with water and little oil, and then it is pulled as thread and dried it in the shade first and then dried in the sun. This variety of noodles are stored and used for payasam/kheer, or upma or any other variety of spice or sweet dish.
I have used Anil Shavige (wheat), vegetables and simple spices.
No Onion or Garlic is used in this Shavige - Vegetable Chitranna.
Let us see the recipe now: 
Things Needed: 
To Cook : 
Shavige: (Any brand will do): 2 cups.
Carrots : 2
Capsicum: 2
To Add : 
Green chilly : 2 to 3
Coconut: 3 to 4 Table spoons
Lemon : 1/2 Rind
Salt; to taste
Turmeric powder: a pinch
Water: 4 Cups

To Season : 

Oil; 2 Table spoons
Ghee: 2 Table spoons
Mustard seeds: 1/2 Tea spoon
Urd Dal: 1/2 Tea spoon
Curry leaves : 5 to 6
Coriander leaves: 2 Table spoons

Method : 
1. Wash and cut carrots and capsicum, green chilly, coriander leaves and keep it aside.
2. Grate coconut and squeeze out the lemon juice and keep it aside.
3. Keep water for boiling.
4. Cook carrots and capsicum in little water for 2 to 3 minutes. Keep it aside.

4. Keep a pan on the fire and heat. Add oil and put mustard seeds and urd dal. Let the mustard spurt.
5. Add green chilly and curry leaves to the mustard mixture and fry for 10 seconds.
6. Add shavige and fry for 2 minutes on low flame till its slightly brown.
7. Add water to the fried shavige and mix it nicely.
8. Add salt and boiled vegetables and mix well.
9. Cook on low flame for 2 minutes. Add coconut and coriander leaves.
10. Add lemon juice and fresh grated coconut.
11. Add 2 Table spoons of ghee and mix it again.
12. Serve Shavige Vegetable Chitranna with a cup of curd or sprinkle a spoon of sugar on the top and a cup of chutney of your choice.

Note:  Fry Shavige on the low flame. You can also add beans or peas to the Shavige along with carrots and capsicum.  Cut carrots and capsicum into thin and small pieces. You can even fry these vegetables and then add it to the shavige. Remember consuming lots of oil is not good for body and mind. No need to add any other masala powder to the Chitranna. You can add ground nuts when mustard spurts add it to the mixture and fry for 2 to 3 minutes.
2 to 3 Serves
Time : 20 minutes.