Showing posts with label brinjal. Show all posts
Showing posts with label brinjal. Show all posts

Monday, February 13, 2017

Sweet Potato - Brinjal - Tomato Curry

Sweet Potato - Brinjal/Egg Plant/badanekai/Kattarikai and tomato curry is sweet and spicy curry.
NO Onion or No Garlic is added in this " Sweet Potato - Brinjal - Tomato Curry". 


It goes well with almost all main dishes. Good to have with plain rice, chapatis, pooris and all types of rotis. Adding sweet potato adds to the sweet taste and helps the curry to be thick.
I have used small brinjals/badanekai, tomatoes, capsicum and sweet potato. Added some home made rasam powder and very little urid dal powder. (Roasted and powdered).
Brinjal lovers always love to have brinjals cooked in different ways. It is for the brinjal lovers. It suits to all age group and goes well with any main dish as I said it earlier.
No Onion or No Garlic is used in this " Sweet Potato - Brinjal - Tomato Curry"

Things Needed :

To Cook :
Brinjals/Egg Plants/Badane Kai/ : 4 to 5
Capsicum : 1
Tomatoes : 2 to 3 (Medium size)
Sweet potato : 1 Big one
Fresh spice powder : 2 Teaspoons
Green chilly : 2
For seasoning :
Mustrd seeds : 1/2 Teaspoon
Methi seeds : 4 to 5 seeds
Urid dal : 1/2 Teaspoon
Jeera : 1/2 Teaspoon
Curry leaves : 5 to 6
Ingh /Asafoetida : A pinch
Oil : 1 Tablespoon
To Add :
Ginger : Grated : 1 Teaspoon
Coriander Leaves : 2 Tablespoons
Sambar powder : 2 Teaspoons

 Method :

1. Wash and cut brinjals and put it in a big bowl of water. . Pressure cook sweet potato and remove its outer skin once it is cooled. Keep the sweet potato aside. Cut cooked sweet potato into small pieces.
2. Wash and cut capsicum and tomatoes in to small pieces. (Remove the seeds from both the veggies before cutting).
3. Wash and slit green chilly, remove the outer layer of ginger wash it and then grate it.
4.Keep a pan on the fire and heat. Put oil and mustard seeds, urid dal and methi seeds.Let mustard seeds splutter. Add jeera and green chilly.



4. Add curry leaves and ingh. Fry for a little. Add cut brinjal and fry for 2 minutes.
5. Add cut tomatoes, capsicum and fry nicely. Add turmeric powder and little water. (1/2 Cup).



6. Cook for 2 to 3 minutes. Add cooked sweet potato pieces and stir nicely.
7. Add sambar/rasam powder. Mix it well. Let it cook for a minute.

8.Shift the ready " Sweet Potato- Brinjal - Tomato curry to a serving dish.

9. Add cut curry leaves and serve the dish with your choice of main dish you have prepared.


Note :

Add 1/2 Cup of water and cook all the vegetables till soft. Adding sweet potato adds sweet taste to the curry. Adding jaggery is optional. I have used home made Sambar Powder. Choice of Sambar powder is optional. Use of coconut is optional. I did not add. Adding any other spice instead of sambar powder is optional. Use of fresh sambar powder adds to the taste. Use of onions and garlic is optional. Fry them and then add brinjal and other veggies.
Time : 20 Minutes
Serves : 3 to 4 
Home made Sambar powder :
1/4 Teaspoon methi seeds/Fenugrik seeds
2 Tablespoons of coriander seeds :
1/2 Teaspoon of jeera/cumin seeds
4 to 5 Red chilly
Urid dal : 1/2 Teaspoon
Curry Leaves : 5 to 6
Dry roast the ingredients one by one on low flame and dry grind it once it is cooled. ( 1 Time use).

Monday, June 20, 2016

Brinjal Palya (Udupi Gulla Palya)

Brinjal Palya is always a yummy dish that always goes with all most all the main dish. And there are different ways to prepare this Palya. (Dry curry). This kind of brinjal is normally famous in Udupi. It is called Mattina Gulla, this special kind of brinjal is grown in a place called "Mattu" near Udupi in Karnataka India. So it is called as Mattina Gulla.

This Mattu village is famous for a particular variety of brinjal (eggplant) That is grown only in this village. Mattu Gulla is is light green in colour and is in spherical. The first brinjal harvested is offered to Lord Krishna at Krishna Matt in Udupi. These brinjal seeds are said to be given by Shree Vadhiraja Swamiji and Mattu Gulla is famous for non septic in nature. (not spoiling).
I have used green chilly and little spice to cook this Brinjal Palya. (Dry Curry).
No onion or no garlic is used in this palya. You can use any variety of brinjal and cook in this way.

Things Needed :

Brinjal : 1 (Big)
Green chilly : 2
Puliyogre gojju : 1/2 Teaspoon
Salt : to taste
Oil :1 Tablespoon
Mustard Seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Ingh : a pinch
Methi Seeds : 5 to 6 seeds.
Coconut : 2 to 3 Tablespoons (Fresh and grated)
Curry Leaves : 6 to 8
Coriander Leaves : 2 to 3 Tablespoons.
Turmeric Powder : a little

Method :

1. Wash and cut brinjal into thin pieces. (Slightly longer), put the pieces in a bowl of water.
2. Wash and cut green chilly, coriander leaves and keep it aside.
3. Keep a frying pan on the fire and heat. Put oil.
4. Put mustard seeds and urid dal. Let the mustard seeds splutter. Add methi/fenugrik seeds.
5. Add ingh, curry leaves and green chilly. Fry for 10 seconds.
6. Squeeze out the water from brinjal and add it to the mustard mixture.
7. Mix it well and let it fry on low flame. Stir in between.
8. Add turmeric powder and salt. Add puliyogre mixture. (just 1/2 Teaspoon).

9. Mix it well and stir slowly. Let it cook on low flame.

10. Add coconut and mix it well nicely. Add coriander leaves.
11.Shift ready palya to a serving dish.

11. Serve Brinjal Palya as one of the side dish.
Note :
Soaking brinjal pieces help the brinjal to get away with bitter taste. Wash it nicely and then soak the pieces in a big bowl of water. Any variety of brinjal can be used. Adding more spice is optional.
Adding more oil adds to the taste but it is not good to use more oil. You can use tamarind pulp ( 1 teaspoon), a very little jaggery and rasam powder to the curry instead of puliyogare gojju.
Time : 15 Minutes.
Serves : 2 to 3.
Home made Puliyogre gojju :
Take a big ball size of tamarind and put it in hot water (1/2 Glass) for 5 minutes. Squeeze out the pulp and put it in a big bowl. Keep the bowl of tamarind pulp on fire. Add salt and jaggery. (2 to 3 Tablespoons). Add turmeric powder. Mix it well and let it get thick. Add chilly powder /Rasam powder to the boiling pulp. Mix it thoroughly and remove from the pan once it gets thicke,
You can use this for dry curry or even plain rice also goes well with  this tamarind pulp. Adding more jaggary is optional.
Time : 6 to 8 minutes.

Tuesday, April 26, 2016

Chutney Powder Stuffed Brinjal.

Chutney Powder stuffed brinjal is a side dish and it goes well with all the main dishes. We do prepare different types of chutney powder which is used as one of the side dish mostly in South India. Chutney powders are protein rich content and served with dosa, idli, plain rice and chapatis or rotis. It is one of the traditional side dish I can say. I have used chutney powder which is prepared with flax seeds and ground nuts and stuffed it inside brinjal. Stuffed Brinjal is popular dish of North Canara, but it has become more popular in the whole world. People do love to have this stuffed brinjal with rotis, chapatis, pooris, millet rotis.


Lets see some benefits of having Ground Nuts in our diet.
Groundnuts said to be poor man's Almond.Ground nuts are also called as peanuts or monkey nuts. They contain good amount of mono saturated and polyunsaturated fats and it helps to keep our heart healthy. They also help in lowering blood cholesterol levels. They contain high amount of antioxidants. Peanuts have high amount of protein and it is good for vegetarians. They are rich in minerals like magnesium, phosphorus, potassium, zinc, calcium and sodium etc. They contain good amount of vitamins and dietary fiber.
Always remember that Eating excessive peanuts may lead to gas, heartburn and food allergy to peanuts.
There are different varieties of brinjals / Egg Plants in the market. I have used small size and tender brinjals.
Lets see the recipe Now:

Things Needed :

To Cook :
Small Brinjals : 4 to 5 or more
Flax Seeds Chutney Powder : 1 Tablespoon
Coconut Chutney Powder : 2 Tablespoons
Groundnuts Chutney Powder : 2 Tablespoons
Rasam/Sambar Powder : 1 Tablespoon
Methi seeds : 1/2 Teaspoon
Tamarind pulp : 1 Tablespoon
Jaggery : 2 Tablespoon (Optional)
Seasoning :
Mustard seeds : 1 Teaspoon
Jeera : 1 Teaspoon
Oil : 1 Tablespoon
Ingh : a pinch
Curry leaves : Handful
Salt :As required

Method :

1. Wash and cut brinjals till the edge. Do not cut it fully. Dip in water and let it be there for 10 minutes.
2. Take a big plate, add flax seeds chutney powder, coconut chutney powder, rasam powder and groundnuts chutney powder. Add salt. Mix it well. Stuffing is ready now.
3. Put a small portion (Slightly bigger than marble size) in hot water and squeeze out the pulp.
4. Now remove all the brinjals from water. Keep it on a plate.
5. Take one brinjal and fill mixed chutney powders in side the brinjal tightly. Repeat the same with rest of the brinjals and arrange it on a plate.
6. Keep a pan or pressure cooker on the fire. Add oil and mustard seeds. Let it splutter. Now add jeera and ingh. Add curry leaves. Let it be on low flame now.

7. Arrange all the brinjals one by one inside the pan. Sprinkle tamarind pulp.
8. Add little salt and remaining mixed powders and slowly stir it. Add methi seeds. Add 1/4 cup of water and close the lid.

9. Let it cook on medium flame. If you are cooking in pressure cooker use weight on the cooker and cook for 2 to 3 minutes.

10 . Let it cool. Remove the lid and check the brinjals. Remove from the cooker or pan to a serving dish.

11. Add coriander leaves on the top.

12. Serve with the main dish you have prepared.

Note :

If the brinjals are not cooked properly, just add little water and cook on medium flame. Adding more or less masla is optional. No need to add more coconut. Chutney powders contain coconuts. Adding garam masala with all the powders is optional. It adds to the aroma of brinjal stuffed curry. If pressure cooked brinjals turns watery, you just put the curry in a big pan and cook on high flame. All the moisture disappears. The curry should be thick. Use of pressure cooker helps to use less oil. Do not over cook and do not use more water. Just 1/4 cup of water is more than enough. Use of jaggery is optional. I have not used.
Time : 15 minutes.
Servings : 3 to 4.
Link to prepare Chutney Powder :
http://nsomayaji.blogspot.in/2016/02/flax-seeds-chutney-powder.html

Thursday, April 7, 2016

Yugadi/Ugadi Festival Feast.

Happy Yugadi/Ugadi To All ...   "Sarve Jana Sukhino Bhavantu...Samasta Sanmangalani Bhavanthu ". 
Festivals bring us joy and happiness in our life. It is also the best time we spend with our near and dear ones. Exchanging wishes and sweets are the sweet moments in every one's life. Time to have Lunch or Dinner with our family/friends. A sweet and lovely moments spent with our people is always cherished in life.
I have written the importance of Yugadi Festival in my previous post. Celebrating New Year beginning with Pooja and Elders Ashirwada (blessings) is a good beginning too. Houses will be decorated with fresh Mango, Neem leaves and fresh flowers. Rangolis are spread in bigger way, taking oil bath in the morning and wearing new dress. Having festival/feast food with all the family members. Wow these things really freshen up and takes back to our childhood days.
Yugadi is here and it is the first day of our New Year according to Hindu Panchangam. " Happy
New Year - Happy Yugadi/Ugadi/Gudi Padva ". Lets all pray for Every one's good health. Sarve Jana Sukhino Bhavantu , Sarva Sanmangalni Bhavantu".
The feast dishes are normally according to the one's traditions and customs. The family has continued its elders footstep and followed how they have celebrated.
Let us know how do they celebrate Yugadi in Raychoor District. (in Karntaka State).
I usually go for a short walk in the evening. I met a lady called Kusuma (while walking), who hails from Soraba (Near Sagar), We started talking about the Yugadi Celebration and naturally it turned to the dishes that we prepare. Bevu bella and the way it is prepared etc etc. I always listen to people when they talk. She started telling about how do they take Bevu bella. It is something interesting In their house (Husband is from Raichoor district) They call it as Shavige sosodu. (Drain the shavige after cooking). Let me tell the whole procedure. They cook shavige (payasam shavige is used here) with more water. Once the shavige/vermicelli  is cooked the extra water is to be drained out. They add some amount of jaggary to shavige and cook till it turns thick.  Add required water if it requires. Mix it nicely and let it boil for a while. At first they serve cooked shavige jaggery mixture and serve bevu bella mixture separately. Then it is mixed together and eaten. Interesting to note right? One more thing to note is that they use only neem flowers. (No neem leaves are added). That's the way of celebrating Yugadi. It sounded interesting to me.
Each place has its own importance in celebrating and keeping up the traditions and customs.
We pray God and Wish Each one Happy Yugadi/Ugadi. Sarve Jana Sukhino Bhavanthu.
The food we eat should be light and not with much hard work put up while cooking. One gets tired and lose the interest in the rest of the day. My advice is Cook simple and easy dishes and relax and enjoy. You can prepare the sweet dish on previous day, (except payasa)  if you are not keeping it for Neivedyam for God.
Lets see the festival dishes Now.
1. Carrot Capsicum Pachdi or Raitha
2. Sweet Potato-Capsicum Fry
3. Colour Cucumber/Mangalore Cucumber Bolu Huli/Dal
4. Avalakki/Flattened Rice Chitranna
5. Jack Fruit Payasa/Kheer
6. Seven Cups Burfi
7. Brinjal Bajji /Pakoda

1. Carrot Capsicum Pachdi or Raitha:

Things Needed :
Carrots : 2
Capsicum : 1
Green chilly : 1
Curry Leaves : 3 to 4
Coriander Leaves : 1 Tablespoon
Curd : 1 Small cup
Salt : To taste
Mustard Seasoning :
Mustard seeds : 1/2 Teaspoon,
Jeera/1/2 Teaspoon
 ingh: a pinch,
Curry leaves : 3 to 4
Oil : 1/2 Teaspoon
Method : 
Wash and cut capsicum and grate carrots and keep it aside. Keep a pan on the fire and put oil. Put mustard seeds. let it splutter. Add cut green chilly, jeera and c4 urry leaves. Add ingh. Mix it well and add grated carrots and cut capsicum. Mix it nicely and let it cook on low flame till soft.( 3 to 4 minutes. Add salt. Put off the fire. Let it cool. Add required curd and cut coriander leaves. Mix it well just before serving.

2. Sweet Potato -Capsicum Fry

Things Needed :
Sweet Potatoes : 2 to 3
Capsicum : 1
Turmeric powder : a pinch
Dry ginger powder : 1/2 Teaspoon
Chilly Powder/Rasam Powder : 2 Teaspoons
Jeera Powder : 1 Teaspoon
Salt : To taste
Seasoning :
Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Methi seeds : 1/4 Teaspoon
Curry Leaves : 5 to 6
Coriander Leaves : 2 Tablespoons
Ingh/Asafoetida : a pinch
Method :
Wash and remove the outer layer (optional) and cut sweet potatoes and capsicum in to thin pieces. Keep a pan on the fire and add oil. Let it be hot. Add mustard seeds, methi seeds. Let mustard seeds splutter. Add ingh, jeera and curry leaves and leave it for 30 seconds. Add cut capsicum and fry nicely for a minute. Add cut sweet potatoes and mix it nicely. Let it cook on low flame. It takes about 4 to 5 minutes to soften. Sprinkle water on the top. It helps to cook sweet potatoes fast. Add salt, chilly powder, jeera powder and turmeric powder. Mix it slowly and nicely. Let it cook on low flame for 1 minute. Mix nicely and remove it from the pan to a serving dish. Add cut coriander leaves and mix it nicely just before serving.

3. Mangalore Curcumber/Colour Cucumber Bolu Huli (No coconut or no powdered masala.



Things Needed :
Cucumber :1/2
Toor /Moong dal : 1/2 Cup
Green chilly : 2 to 3
Coriander Leaves : 1 handful
Tamarind Pulp ; 2 to 3 Tablespoons
Jaggery : 2 Tablespoons
Salt : Required salt
Mustard seeds : 1/2 Teaspoon
Coconut Oil (optional) : 1Teaspoon
Ingh/Asafoetida : a Pinch
Curry Leaves : 6 to 8
Method : 
Wash and remove the outer skin of cucumber and cut  into small pieces. Cook with little water till they turn soft. Wash and pressure cook toor/moong dal and leave it for cooling.
Soak tamarind in hot water and squeeze out the pulp.
Keep a pan on the fire and heat. Put coconut oil and heat. Add mustard seeds, let it splutter. Add ingh and curry leaves. Add cut green chilly. Fry for 10 seconds and add cooked dal, cucumber pieces and tamarind pulp. Add a pinch of turmeric, required salt and jaggery. Mix it well and boil for 2 to 3 minutes. Stir in between so that it does not get burnt. Shift the curry to a serving bowl and add coriander leaves.

4. Avalakki/Flattened Chitranna (instead of rice you can prepare Avalakki Chitranna)

Things needed :
Avalakki : 2 Cups (Thick variety)
Mango gratings : 2 Tablespoons. (I have used Totapuri Mango)
Green chilly : 2
Jaggery : 1 Tablespoon
Salt : As required
Coconut : 1/2 Cup
Oil/Ghee : 2 Tablespoons
Mustard Seeds : 1/2 Teaspoon
Urid Dal : 1 Teaspoon
Curry Leaves : 8 to 10 Leaves
Method :
Wash and soak avalakki for 5 Minutes. (Or remove all the water and keep it). Grate mango and coconut. Wash and cut green chilly. Keep a pan on the fire and heat. Add 2 tablespoons of oil. Add mustard seeds and urid dal. Let mustard seeds splutter. Add cut green chilly and curry leaves. Fry for a second. Add grated mango and fry for 10 seconds. Add Avalakki, jaggery, salt and turmeric. Mix it nicely and slowly. Let all the moisture disappear. Mix it well and put off the fire. Add a spoon of ghee and grated coconut. Avalakki Chitranna is ready to serve.

5. Jack fruit Payasa /Kheer. (Jack fruits are available in the market. It is nice to make Jack fruit Payasa).

Things Needed :
Jackfruits : 8 to 10
Jaggery : 1/2 Cup
Cardamom Powder : 1/2 Teaspoon
Fresh Coconut : 1 Cup
Cashew Nuts : 5 to 6
Method : 
Cut Jack fruits into small and cook with little water and jaggery. Powder cardamom. Grate coconut and grind it nicely till paste. Add ground coconut to cooked jack fruit jaggery conten. Boil for 2 to 3 minutes. Put off the fire and add ghee fried cashews and cardamom powder. Mix it well and serve.
Adjust jaggery according to your taste. You can also use coconut milk instead of ground coconut.

6. Seven Cups Burfi : (This burfi can be prepared previous day to save your time and energy).

Things Needed :
Channa flour/Besan/Kadale Hittu : 1 Cup
Oil : 1 Cup
Ghee : 1/2 Cup
Sugar : 2 1/2 Cups
Coconut : 1 Cup
Milk : 1 Cup
Cardamom Powder : 1 Teaspoon
Method :
Keep a big pan on the fire. Add 2 tablespoons of ghee. Heat and let it melt. Add channa flour and fry nicely till the raw smell disappear. Put off the fire. Add milk, sugar, oil and grated coconut. Mix it well. See that it is clear and well mixed. Put on the fire and stir continuously til it starts leaving the pan. Add little by little ghee in between. Once the content starts leaving the pan remove the mixture and shift it to ghee applied tray or plate. Let it cool a bit. Cut it according to your wish. It stays for more than a week.
Note : Do it on low flame and it is easy to prepare. Using ghee/oil is optional. Adding more ghee adds taste to the burfi. Adding coconut is also optional. I have used dry coconut/Copra.
20 to 25 Burfi pieces can be made. (depend on the size).

7. Brinjal Pakoda/Bajji (If you like fried dish in your festival lunch you can give a try)

Things Needed :
Brinjal : 1
Besan /Channa flour : 1/2 Cup
Salt : As required
Red chilly powder : 1 Teaspoon
Jeera/Cumin Seeds : 1 Teaspoonl
Ingh/ Asafoetida : a pinch
Oil : 1 Cup
Method :
Mix besan, chilly powder, jeera, salt, ingh in a big bowl. Add required water and prepare dough. (idli dough consistency). Wash and cut brinjal/egg plant in circle shape. (Better to use round brinjal). Wash it again. Keep a frying pan on the fire. Add oil and heat. Dip cut brinjal in besan dough and fry them one by one. Fry both sides on medium flame. Repeat the same with remaining dough.
Note : The dough should not be too thick or thin. If it is thin it absorbs more oil. It the dough is too thick bajji/fritter might turn hard. So take care of the dough while using water. You can add little rice flour to get the crispness. Cooking soda/Baking powder is not required.


All the dishes can be served for 4 to 5 people.

Thursday, February 11, 2016

Brinjlal -Malabar Leaves Curry.

Brinjal/badane kai/Kattarikai and Malabar leaves curry is a side dish and it is one of the quick and an easy dish.
Brinjal is available in the market around the year. Brinjal/Egg plant is loved by many and there are so many varieties of brinjals available in the market.
One should be careful while buying brinjal. It should not be very soft, it should not have any hole in it.Since the worms make a way inside and stay there eating all the pulp. So check before you buy the vegetable.
I have used brinjals and home grown Malabar Spinach/Basale leaves. This curry is prepared with out coconut and dal. The leaves and brinjal mixes well and when you boil the vegetables and it will be very nice.
We can have this curry with idli, dosa, plain rice or any type of roti or rotti..
Lets see some benefits of having Dry Ginger in our diet.
Ginger is one of the healthiest spice. It is loaded with nutrient components which help our body. Ginger is used in cooking and as medicine. It is good remedy for digestion and it helps in reducing nausea. (Vomiting sensation). It also helps in common cold and flu. Ginger contain  good amount of anti inflammatory properties and common health problems like headache, common cold etc. It has good anti diabetic properties and good for lowering the blood sugar. It also help in losing weight, lowering the cholesterol levels. Ginger helps in reducing the menstrual pain in women. It also helps in reducing the muscle pains and used in beauty products too.
Brinjal/Egg Plant - Malabar Leaves curry has no dals or no coconut. It has no onions or garlic. We can have this curry with plain rice, idli, dosa, chapati or any kind of roti.
Lets see the recipe Now :

Ingredients 

To Cook :
Brinjals/Egg Plants : 4 to 5 (small size)
Malabar leaves (or any leaves of your choice) : 1 Small bundle
Tomatoes : 2
To Add :
Sambar Powder : 2 Tablespoons
Tamarind : 2 Tablespoon pulp
Turmeric Powder : a pinch
Salt : As required
Methi/Fenugrik seeds : 1/4 Teaspoon
Coriander leaves : 2 Tablespoon
Dry ginger powder : 1/2 Teaspoon
For Seasoning :
Oil : 1 Teaspoon
Ghee : 1 Teaspoon (Optional)
Mustard seeds : 1/2 Teaspoon
Jeera : 1/2 Teaspoon
Ingh/Asafoetida  : a pinch
Curry Leaves : 6 to 8

Method :

1. Wash and cut brinjals and soak them in water.
2. Wash and cut  tomatoes and Malabar leaves and keep it aside.
3. Soak marble size tamarind in hot water for 5 minutes and squeeze out the pulp. Keep the pulp aside.

4. Now keep a big pan on the fire and add a glass of water. Let it boil. Add cut malabar/basale leaves.
5. Add brinjal pieces along with malabar/basale leaves. (squeeze out the water from brinjal before adding). Add methi seeds to the vegetable mixture.

6. Let it cook for 3 to 4 minutes. (Till they turn soft). Add cut tomatoes and cook for 2 minutes.
7. Add tamarind pulp, required salt and little jaggery. (optional). Add ginger powder.
8. Add sambar powder and mix it well and cook for another 2 minutes. Add coriander leaves.

9. Shift the ready curry to a serving bowl and add mustard seasoning.


10. Add a spoon of ghee and then serve with the main dish of your choice.

Sambar Powder Recipe : Dry roast methi seeds (1/4 teaspoon), Urid dal (1 teaspoon), coriander seeds (2 tablespoons), jeera (1/2 Teaspoon) and 5 to 6 red chilly (byadagi) one by one and dry grind it. (You can use 1 teaspoon of oil to fry these ingredients to get more taste). Adding ingh is optional.

Note :

You can use any type of brinjal. You can use methi, palak, harive (Amaranth leaves) instead of Malabar/Basale leaves. I have used home prepared sambar (curry powder) powder. You can use any brand of sambar powder. Adding onions and garlic is also optional. Adding methi seeds along with vegetables helps to reduce the cholesterol and adds taste to the curry.
Time : 20 minutes
Serves : 3 to 4 

Jack fruits Seeds Tikki

Jack fruits are healthy Seasonal fruits. The seeds also contain lots of good vitamins and minerals.  After eating the fruit we throw away th...

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My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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