Harive Palya (Amaranth leaves dry curry)

Harive soppu is Amaranth leaves. These are home grown leaves and I thought of preparing dry curry.(Palya in Kannada). Harve Palya can be eaten with rice, rotis, pooris .
Leaves are very good for health. We must eat leaves at least twice a week , they are full of iron, fiber and minerals.
Harive ( Amaranth) They are rich in Vitamins like Vitamin A, Vitamin B. Vitamin C and Vitamin E and folic acid. They also contain
many minerals like calcium, potassium, phosphorus, magnesium and zinc etc.They are full of protein and easy to digest. Amaranth contains vitamin C which is helpful in boost our immune system.
Harive Soppu  Dry curry is easy to prepare and I am sure all the family members will surely love this curry.

Things Needed :

Amaranth  leaves (Harive Soppu ) : 1 bundle

Rasam Powder : 1 Table spoon
Coconut : 1/2 cup  (2 Table spoons)
Curry leaves : 5 to 6
Mustard Seeds : 1/2 Tea spoon
Urid Dal : 1/2 Tea spoon
Jeera : 1/2 Tea spoon
Salt : To Taste
Jaggery : 1 Table spoon (Optional)
Oil : 1 Table  spoon
Turmeric powder : 1/2 Tea spoon.
Lemon juice or tamarind pulp : 1 Table spoon

Method : 

1. Wash and cut leaves in to small pieces.

2. Grate coconut and keep it aside. Put tamarind in hot water and squeeze out the pulp and keep it aside.

3. Now keep a pan on the fire and heat. Add oil and mustard seeds. Add urid dal.
4. Let the mustard seeds splutter. Add jeera and curry leaves.

5. Add cut leaves and fry nicely and lower the flame. Add turmeric powder. Mix it well.

6. Cook leaves on low and medium flame till they get soft. (Do not add any water).

7. Add salt, tamarind pulp and jaggery and let all the water completely dry up. \

8. Add rasam powder and mix it well. Let it cook for 2 minutes nicely.
9. Add coconut and mix it well.

10 Shift the ready Palya to a serving bowl and serve with hot rice or chapatis.

Note :

Do not add any water. Fry them nicely till it softens. You can add 1 green chilly to give a spicy taste. I have used coconut oil. It enhances the taste .(optional). I have not added any onions or garlic .(Adding onion and garlic is an option).
Time : 15 minutes 
Serves : 2 to 3.

Brinjal Baath

Brinjal Baath is a rice dish and we can have them for breakfast or lunch or dinner. In South India  people do prepare rice dishes in the morning for breakfast and it can be packed for lunch too. So 2 in 1 easy rice dishes are famous here, like bisibele bath, Vanghi bath, Mixed vegetable baath etc etc etc. Brinjal Baath is one of the such recipe that you can  easily depend upon.
All you need is the Masala powder, tender brinjal, coconut and the spices which are already in the kitchen shelf. 
Lets see some benefits of having "Brinjal" in our diet.
Brinjal (egg plant ) is very low in calories and fats  and rich in soluble fiber content. They contain good amount of anti oxidants. Brinjal contain many essential B-complex groups of vitamins. They contain good source of minerals like manganese, copper, iron and potassium. Brinjal helps to loose your extra weight. It controls and lowers the blood pressure. Brinjal is good for diabetics. They also helps to lower the cholesterol in the body.

"Brinjal Baath" is easy to prepare and the whole family can sit together and enjoy the dish. I have not used any onions or garlic in this dish. It is purely optional. 

Ingredients : 

Brinjal : Green and Long : 6 to 8
Basmati Rice : 2 Cups
Bisibele baat powder : 3 to 4 Tea spoons.
Rasam powder : 1 Tea spoon
Cloves : 3 to 4
Cinnamon : An inch
Lemon : 1 or Tamarind Pulp : 1 Table spoon.
Coconut : 1 Cup (fresh and grated).
Salt : Required
Turmeric powder : a pinch
Oil : 2 Table spoons
Ghee : 2 Table spoons
Coriander leaves  : 3 to 4 Table spoons.

Method :

1. Wash and drain the water from rice and keep it aside 
2. Wash and cut brinjal in to small and soak in normal water for 10 minutes. Wash and cut coriander leaves in to small pieces.
3. Grate coconut and keep it aside. Soak tamarind in hot water and squeeze out the pulp and keep it aside.

4. Now keep a pan on the fire and heat. Put oil. Let it become hot. Add cloves and cinnamon. Fry for 2 to 3 seconds. 

5. Squeeze out water from brinjal and put them in the pan. Mix it nicely and fry for 1 minute.

6. Add rice and fry for 2 minutes all together.

7. Add bisibele bath powder and rasam powder. Mix it nicely.
8. Put off the gas and add grated coconut.

9. Shift this fried mixture to the rice cooker. Add 4 cups of water, tamarind pulp and salt. Add turmeric powder.

10. Mix all the ingredients nicely and cover the lid. Let it cook . Once it is done it turns off.
11. Once it is cooked add ghee and mix it well . Cover and keep it for 2 to 3 minutes. (with out the power).

12. Now shift the ready "Brinjal Baath" to a serving dish  add coriander leaves and serve with a cup of curd.

 Note : 

1.You can use Sona Masoori or any other raw rice. Add water according to the rice you choose.( Sona masoori  1 cup rice = 3 cups water). Basmati rice - 1 cup rice = 2 cups of water ).
2. You can use MTR or Maiyya's Bisibele bath powder . ( I use home made powders). Roast channa dal , urid dal each  2 spoons, coriander seeds 1 Tablle spoon, jeera 1/4 tea spoon and  4 to 6 cloves, an inch of cinnamon piece, curry leaves all the one by one and powder it . You get fresh bisibele bath powder).
3.Using more oil or ghee is also optional.
4You can cook this Brinjal Baath in the pressure cooker . Use little less water than usual. or it may turn sticky.
5.You can also use fresh Peas or Awarekalu along with brinjal. Aware kalu should be cooked before adding ( or it may not be cooked well). Use of onions and garlic is also optional.
Time : 40 minutes (preparation + cooking).
Serves : 5