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 /Sasme..is 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).
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 :
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
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.
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.
