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).

Mooli - Aloo Parota

Mooli/Radish and Potatoes are good combination for making parata/parota. The Parata is taste yummy and is filled with nutritious and potatoes provide energy. Kids will definitely love to have this  soft Mooli - Aloo Parota for any time of the day.

Let us see some benefits of having Jeera /Cumin Seeds in our diet.

Jeera /Cumin Seeds promotes digestion. Cumin seeds are rich in iron. It is filled with antioxidant properties and they help to protect from free radicals. Jeera is good for controlling diabetes. Cumin seeds help to improve blood cholesterol.  They fight against inflammation. It boost immunity to our body. Takes good care of skin and hair. It prevents anemia and good for bone health.It helps in relaxing and good sleep. It has the qualities of antifungal, antimicrobial properties and it helps  in natural way of healing. It is good for improving our memory.
It is very easy, quick, simple and healthy. You can have them with pickle /Chutney powder/curd Coriander leaves chutney. Choice is yours.
You can pack this Mooli - Aloo Parota to kids snack or lunch box. You can also take it for travelling.
It is good for breakfast and also for dinner or brunch.
Remember 
Eating spices will certainly damage your liver .Eating less spice helps you to stay healthy. 

NO Onion or NO Garlic is used here in this Mooli - Aloo Parota.
Let us see the recipe now :

Things Needed :

Radish : 2 Medium sized
Aloo/ Potato : 2 to 3 /Small ones
Jeera Powder/Cumin Seeds Powder : 1 Teaspoon
Red chilly Powder : 1 Teaspoon
Coriander leaves : 1 Handful /3 to 4 Tablespoons
Salt : As required
Oil : 3 to 4 Tablespoons
Wheat flour : 3 Cups

Method :

1. Wash and boil potatoes in pressure cooker  and remove its outer layer after it cools.
2. Wash and scrape out the skin of mooli / radish and grate it and keep it aside.

3. Now take a big bowl, add grated mooli, boiled potatoes and mix it well. Smash potatoes nicely.

4. Add wheat flour, salt, chilly powder and cumin powder/jeera powder. Mix all the ingredients and prepare parota dough. Use of water only if requires.

5. Add a tablespoon of oil and kneed the dough well. Let it rest for 5 minutes.
6. Divide the dough in small portions and make as ball.
7. Keep little dry wheat flour in a small bowl.

8. Take a small portion of the dough and dip in dry wheat flour and roll it with a chapati roller.
9. Keep a pan on the fire and heat.

10. Put rolled parota on the hot pan. Sprinkle little oil on the top.
11. Cook for a minute and turn the other side and cook.

12. Parota is ready to serve.
13. Repeat the same and prepare remained parotas.

14. Serve with your choice of side dish. We had it with curd, chutney powder and pickle.

Note :

Use of water should only if required. Radish and boiled potatoes do contain water. So first mix the flour nicely with grated radish and boiled and smashed potatoes. You can prepare parotas as soon as you prepare the dough. Adding ghee instead of oil is optional. I have added oil. Adding more chilly powder is optional. Adding more spice is not good for health. Use of more oil to prepare parotas is optional.
Time : Preparation 15 minutes.
Preparing parota 15 minutes : Total time 30 minutes.
Serves : 3 to 4.