Stuffed Eggplant

Stuffed Eggplant/Yennagai

Brinjal, is mine and my dad's all time favourite. And this dish is my mom's signature dishes and she makes this dish so yummy, we can eat min 3 brinjals during one meal. :)

My BIL if invited home, used to demand to make this dish and only then he used to visit us.And now, its my In-laws fav as well and I made this on demand learning from my mom.

Its so tasty and easy recipe and goes excellent with hot rice and ghee. (Don't blame me, its definitely not a diet recipe)

Ingredients:

Small Brinjals - 6 nos.

Grated Fresh Coconut - 3 tspn

Garlic pods - 3 nos.

Vangibath powder - 7 tspn  (You can use any masala powder you have)

Oil - 1 cup

Salt to taste

Method:

1) Slit brinjal into 4 quarters keeping the crown of the brinjal intact.

2) Take a non-stick pan and add enough oil (Around 4 tbl spn) and fry the slit brinjal till it gets crispy on the outside and soft in the inside.

For the stuffing:

3) Make a course paste of Vangibath powder, garlic pods, coconut and salt and keep aside

4) Once the roasted brinjal becomes warm, carefully stuff in the ground mixture into the slit of brinjal and close them tight enough such that they dont open up.

5) Now, take the non-stick pan and add 2 tspn of oil, and drop these stuffed brinjals carefully into the pan and cook them for about 4 mins turning them on all sides. Keep the excess stuffing handy, as you can use it to mix to rice, if you need the brinjal to be more spicy.

6) Now, stuffed brinjals are ready to be served with rice or chapati.

Cheers!

Madhavi

Carrot Palya

Carrot Palya

Ingredients:
Carrot - 1 cup (Finely grated)
Moong Dal - 1 hand ful (Soaked for min 30 min)
Coriander leaves - 2 tbl spn
Curry leaves - 5 - 6 nos.
Red Chillies - 2 - 3 nos.
Oil - 3 tbl spn
Mustard - 1 tbl spn
Urad dal - 1 tbl spn
Channa dal - 1 tbl spn
Fresh coconut - 3 tbl spn
Hing a pinch
Salt to taste
Water - 2 tbl spn
Sugar - 1/4 tspn (Optional)

Method:
1) In a pan, heat oil, once hot add mustard seeds,urad dal, channa dal and red chillies and once they splutter, add curry leaves and hing.
2) Then add soaked moong dal and saute for a minute.
3) Now, add grated carrot and mix well.
4) Keep the pan closed and stir occasionally.
5) Once they are soft and done, add salt to taste and some sugar.
6) Garnish with Chopped coriander and its ready to serve with rice, chapati, etc

Cheers!
Madhavi

Broccoli Aloo Gobi

Broccoli Aloo Gobi

Ingredients:
Potato - 1 (Diced into medium cubes)
Cauliflower - 1 cup (Florets separated)
Broccoli - 1/2 cup (Florets separated)
Fresh Green Peas  - 1/4 cup
Tomato - 1 small or 1/2 of large one (Finely chopped)
Onion - 1 small or 1/2 of large one (Finely chopped)
Green Chillies - 3 nos (Finely chopped)
Ginger garlic paste - 2 tspn
Jeera Powder - a pinch
Coriander Powder - 1/4 tspn
Aamchur / Dry mango powder - 1/2 tspn
Garam masala powder - 1/2 tspn
Chilli Powder - 1/2 tspn
Turmeric powder - 1/2 tspn
Kasoori methi - 1/4 cup
Butter/oi - 2 tspn

Method:
1) Boil potatoes, cauliflower and broccoli with a little salt and set aside.
2) In a non stick pan, add oil/butter and add onion, tomatoes, green chillies and saute till all the three get cooked really well. Now add ginger garlic paste and saute till raw smell disappears.
3) Now, in a small bowl, take jeera powder, coriander powder and chilli powder, turmeric powder and aamchur powder and mix well and pour this mixture into the pan.
4) Mix the masala well with the tomato and onion mixture and allow them to mix well.
5) Now add some salt, and kasoori methi leaves crushing them between your palms and mix well.
6) Now add fresh green peas, and also add the boiled potatoes, cauliflower and broccoli and carefully mix them well.
7) Now garnish with coriander leaves and serve with chapatis / rotis..

Cheers!
Madhavi

Mixed Veg Kadai

Mixed Vegetable Kadai

Ingredients:

Mixed Vegetables
Potato - 1 no. (Cut into 1 inch pieces)
Carrot - 1 no.(Cut into 1 inch pieces)
French Beans - 5 nos (Cut into 1 inch pieces)
Green peas - 1/2 cup (I used frozen peas)
Cauliflower - 1/2 cup (Small florets separated)
Brocoli - 1/2 cup (Small florets separated)
Tomato - 1/2 no (copped into large cubes)
Onion - 1 no. (Chopped length wise)
Ginger paste - 1 tspn
Garlic paste - 1 tspn
Coriander leaves - 1/4 cup (Finely chopped)
Pudina - 1/4 cup leaves
Tomato paste - 1 tspn
Turmeric powder - 1/2 tspn
Coriander powder - 1/2 tspn
Garam masala powder - 1/2 tspn
Jeera Powder - one dash
Salt to taste
Butter - 2 tspn
Oil - 4 tspn
Heavy cream - 1/2 cup
Bay leaf - 1 no.
Cardamom - 1 no.
Cinnamon - 1 no.

Method:
1) In a non-stick pan. add butter, and add bay leaf and cardamom and cinnamon and add the mixed vegetables into it (Excluding tomato), and add little salt.
2) Stir fry them for about 3 mins till the vegetables are 3/4 cooked and keep it aside
3) In the same pan, add some more butter and oil, and add onions and salt and saute till onions are done.
4) Now add ginger garlic paste, and saute for a minute.
5) Next add tomato paste, turmeric powder, coriander powder, jeera powder, pudina, and saute for another minute.
6) To this mixture add the mixed vegetables and also add tomatoes and saute till all the vegetables are well coated with the masala.
7) Now add heavy cream slowly and mix them well.
8) Finally add garam masala and garnish with chopped coriander leaves.
9) Serve hot with chapati / flavoured rice / steamed rice ..

Cheers!
Madhavi

Beans Palya

Beans ಪಲ್ಯ

Ingredients:
French Beans - 1 cup (Finely chopped)
Coriander leaves - 2 tbl spn
Curry leaves - 5 - 6 nos.
Red Chillies - 2 - 3 nos.
Oil - 3 tbl spn
Mustard - 1 tbl spn
Urad dal - 1 tbl spn
Channa dal - 1 tbl spn
Fresh coconut - 3 tbl spn
Hing a pinch
Salt to taste
Water - 2 tbl spn
Sugar - 1/4 tspn (Optional)

Method:
1) In a pan, heat oil, once hot add mustard seeds,urad dal, channa dal and red chillies and once they splutter, add curry leaves and hing.
2) Then add chopped French beans and mix well by sprinkling some water. (around 2 tbl spn)
3) Keep the pan closed and stir occasionally.
4) Once they are soft and done, add salt to taste and some sugar.
5) Garnish with Chopped coriander and its ready to serve with rice, chapati, etc

Cheers!
Madhavi

Purple Brinjal Curry

ಬದಿನೆಕಾಯಿ ಪಲ್ಯ

Ingredients:
Long Brinjal - 2 no. (Chopped lenthwise into 1 inch pieces)
Onions - 1 no. (Finely chopped)
Coriander leaves - 2 tbl spn
Curry leaves - 5 - 6 nos.
Green Chillies - 5 - 6 nos.
Turmeric - 1/2 tblspn
Oil - 3 tbl spn
Mustard - 1 tbl spn
Jeera - 1 tbl spn
Salt to taste

Method:
1) In a pan, heat oil, once hot add mustard seeds,jeera and once they splutter, add green chillies, curry leaves and onions and add salt immediately.
2) Then add turmeric powder and saute for 2 min and then add chopped brinjal and fry till the brinjal is cooked well. 
3) Garnish with Chopped coriander and its ready to serve with rice, chapati, etc

Cheers!
Madhavi

Potato Palya

ಆಲೂಗಡ್ಡೆ ಪಲ್ಯ
Ingredients:
Potatoes - 4 nos. (Boiled and mashed)
Onions - 2 nos. (Finely chopped)
Coriander leaves - 2 tbl spn
Curry leaves - 5 - 6 nos.
Green Chillies - 5 - 6 nos.
Turmeric - 1/2 tblspn
Oil - 3 tbl spn
Mustard - 1 tbl spn
Jeera - 1 tbl spn
Salt to taste

Method:
1) In a pan, heat oil, once hot add mustard seeds,jeera and once they splutter, add green chillies, curry leaves and onions and add salt immediately.
2) Then add turmeric powder and saute for 2 min and then add mashed potatoes and mix well.
3) Garnish with Chopped coriander and its ready to serve with Masala dosa, rice, chapati, etc

Cheers!
Madhavi

Baingan Ka bartha

बैंगन का बर्थ 

Brinjal is one of my favourite vegetable. I am sure it is the same for most of us. Do you like the roasted smell from the brinjal in the curry.. then here is a recipe for you to enjoy.

Ingredients needed:
Big purple Brinjal - 1-2 nos. (about 400 grms) (Check the picture for the variety I used)
Tomatoes - 1 large
Onions - 2 finely chopped
Ginger paste - 1 tbl spn
Garlic Paste - 1 tbl spn
Green Chillies - 2- 3 nos Finely Chopped
Jeera/Cumin Powder - 1/2 tbl spn
Coriander Powder - 1 tbl spn
Turmeric - 1 tbl spn
Chilly Powder - 1/2 tbl spn
Cumin Seeds - 1/4 tbl spn
Oil - 2-3 tbl spn
Salt to taste

Method:
1) Spread oil on the brinjal with your hands or brush and place it on the stove on direct fire and roast it on all sides by turning it once in a while. (If you have a grill you can use that as well)
The oil coated helps in cooking the brinjal crispy on the outside and easy to peel off once roasted.
2) Once the whole brinjal is roasted peel of the outer skin. Just roughly beat the brinjal and keep aside. (Don't worry if it is charred. The inside soft part is what we will use)
3) Take a kadai or non stick pan and add 2 tbl spn of oil and once hot add cumin seeds, onions and little salt and fry till onions are transparent.
4) Then add ginger and garlic paste, Green chilles and saute till the raw smell disappears and good aroma spreads.
5) Then add chopped tomatoes and add all the powders  (Jeera Powder, Coriander powder, Chilly Powder and Turmeric) one by one and saute them well till all are finely cooked.
6) To this add the roasted and peeled brinjal which you kept aside to this mixture and saute.
7) Close a  lid and cook for about 3 mins till done.
8) Check the seasoning and add some salt if required.
9) Garnish with chopped fresh coriander leaves and serve hot with chapatis / pulkas / paratas.

See you soon with the next recipe.

Cheers!
Karu..