Quick Lady Finger Gojju

Quick Lady finger gojju is a finger licking dish. I have tried this gojju with adding puliyogre gojju instead of using tamarind pulp.


The puliyogre gojju adds to Lady finger gojju and goes well with chapatis, rotis, poori, idli and dosa.

Lady fingers should be tender and it cooks faster when you fry with little oil, or it gets hard and it will not taste good when you use it for gojju.

Lets see some benefits of Lady finger in our diet.

Lady finger is good for eye sight and healthy skin. It is filled with Vitamin B9 and Vitamin C. It helps to improve our immunity system. Lady finger helps to reduce the weight. It is good for diabetes. 

It is filled with fiber and good for controlling the cholesterol.
It is an easy recipe and yummy taste to have it with many main dishes.

NO ONION OR NO GARLIC RECIPE.

Ingredients :

Lady finger :10 to 15.
Rasam Powder : 2 Tbs
Puliyogre Gojju : 1 Tbs
Jaggery : 2 to 3 Tbs
Salt : As required

For Seasoning :

Cooking Oil : 2 Tbs
Methi Seeds : 3 to 4
Mustard Seeds : 1/2 Tsp
Curry Leaves : 6 to 8
Ingh/Asafoetida : A little
Green chilly : 1

Method :

1. Wash and wipe out the moisture completely and cut into small pieces.

2. Keep a big pan on the fire and add oil. Heat it.
3. Add methi seeds, mustard seeds and ingh. Let mustard seeds splutter.
4. Add curry leaves and cut lady finger pieces. Fry till they turn soft.

5. Add salt and puliyogre gojju, little turmeric powder and jaggery.
Mix it well. Let it Cook for a while.

6. Add little water and let it cook for 3 to 4 minutes.
7. Add rasam powder and and mix it nicely.

8. Cook for another 2 to 3 minutes. Shift it to a serving bowl.

9. Add coriander leaves and serve with main dish of your choice.

Note :

You must wipe out the moisture in Lady finger completely or the gojju might turn sticky.
You can add tamarind pulp, jaggery, sesame powder instead of using puliyogre mix.
Adding more jaggery is optional. Fry lady finger nicely so that it does not get sticky.
Time : 30 Minutes.
Serve : 2 to 3.

Mango - Ginger Chutney

Now the season of mangoes are started. You can get good raw mangoes in the market. Here I have tried This Udupi style Mango  Chutney which is spicy and definitely You will love it.

Kota a small town on the way to Kundapura near Brahmavar. The people here are well known for their typical rural kannada speaking. Kota Brahmins are famous for spicy food.
The very famous MT.R and Maiyas group of hotel owners in Bangalore are from Kota and they do serve yummy, healthy food to the public.
I said all these about Kota and Kota brahmin, their spicy food because I have prepared Mango Chutney in the same traditional way.

Coming back to the subject of Mangoes or any vegetable in that matter, using the seasonal fruits and vegetables are very good habit and they are filled with natural nutritious properties in them.
I have used Raw Mango, very little dry ginger and byadagi chilly fried in coconut oil.
Use of coconut oil is very good for health. It keeps your body and mind safe.
In this chutney we remove the outer layer of raw mango and fry red chilly in coconut oil. (Only chilly).
Let us see the recipe now :

Ingredients :

Raw Mango : 1 Small one
Byadagi chilly : 5 to 6
Fresh grated coconut : 1 Cup
Ingh /Asafoetida : A little
Dry Ginger : 1/4 Tsp (Optional).
Salt : As required
Cooking Oil : 2 Tbs
Mustard seeds : 1/2 Tsp
Ingh : A little
Curry Leaves : 5 to 6 leaves.

Method :

1. Wash and remove the outer layer of mango and cut them into small pieces.
2. Fry byadagi chilly in 1 tsp of coconut oil. Let it cool.

3. Grate or cut coconut into small pieces and  Grind it with mango pieces, fried chilly, salt, ginger and required water. (Chutney should be thick, so use limited water only).

4. Remove the chutney to a serving bowl.
5. Season with mustard seeds, ingh and curry leaves and add it to Mango - Ginger Chutney.

6. Serve it with hot rice and little ghee on top.

Note :

Fry chilly nicely on low flame. Adding more chilly is optional. Adding ginger is optional. Ginger adds to the taste and is healthy. Removing the outer layer is a must to get good taste of the chutney.
Use of coconut oil is optional.
Time : 10 Minutes.
Serves : 3 to 4 People.