BRINJAL PODI CURRY

 BRINJAL PODI CURRY 

In case readers abroad are puzzled by the word 'Brinjal", I must explain that in India eggplants or aubergines are commonly known as brinjals. They are called Baingan in Hindi, Badanekayi in Kannada, Begun in Bengali and Vaingan in my mother tongue, Konkani.

We get several types of brinjals in India. There is considerable evidence to suggest that brinjals contain bioflavonoids that help in managing stress and regulating blood pressure. They also have good quantities of useful nutrients like calcium and iron.

Elsewhere in this blog, you will find recipes of dishes made with brinjals such as:-

• Masala Brinjal
• Roasted Brinjal Chutney
• Vaingana Puddi Sagle 
• Baigan Bharta

Today's recipe is for a dish made with brinjals and a freshly ground powder of assorted spices. This powder is known as Podi in Tamil. I have adapted this from Brinjal Podi Curry in Subbu's Kitchen. 

Please do try this out. I am sure you will like it as much as we did. 

Ingredients:-

• Brinjals/Eggplant, 350 gms
• Turmeric Powder, 1/4 tsp
• Tamarind, size of small marble 
• Salt, to taste

For Masala Powder/Podi

• Split Bengal Gram/Chana Dal, 1 tbsp
• Coriander Seeds, 1 tbsp
• Byadgi Red Chillies, 3
• Fenugreek Seeds, 1/4 tsp

For Seasoning:-

• Mustard Seeds, 1 tsp
• Urad Dal, 1 tsp
• Asafoetida/ Hing, 1/8 tsp
• Curry Leaves, 1 sprig
• Oil, 2 tbsp

Method:-

Wash the brinjals and remove the stems. Slice the brinjals lengthwise and immerse them in water to prevent discolouration. Discard the water just before we use the brinjals. 

Soak a small piece of tamarind in 1/4 cup of water and extract the tamarind juice. Keep aside.

Dry roast the chana dal, coriander seeds, red chillies and fenugreek seeds in a kadhai till the dal changes colour

Remove the roasted ingredients from the kadhai and allow them to cool 

Now transfer to a mixer jar

Grind the roasted ingredients to a coarse powder and keep aside. This forms the Podi for the Brinjal Podi dish.

Heat 2 tbsp of oil in the same kadhai  and when it gets heated add the mustard seeds, when they splutter add the urad dal and fry till the dal changes colour

Next add the asafoetida and curry leaves and saute for a few seconds

To this, add the sliced brinjals and mix well

Add turmeric powder and salt to taste and saute for a couple of minutes  

Add the tamarind extract and mix well

Cover and cook on medium heat till the brinjals are cooked yet remain firm 

Take care that they don't get overcooked/mushy

Now add the freshly ground spice powder (podi) 

Mix till the brinjals are well coated with the podi

Cook on low flame for 2-3 minutes and switch off the gas

Transfer to serving bowl

Serve the Brinjal Podi Curry as a side dish with the main meal 

 

GULLA PUDDI SAGLE

 GULLA PUDDI SAGLE 

Today's recipe is from our own GSB Konkani cuisine and is called Gulla Puddi Sagle. It is a side dish generally served with our traditional meal of rice and dal. It also goes well with rotis.

For this dish, I have used Matti Gulla which is a special type of brinjal available in the Udupi area of my Home State of Karnataka. Tradition has it that the first crop of Matti Gulla ( named after a place called Matti, near Udupi) is offered at the Udupi Sri Krishna Temple.

What is called aubergine or eggplant abroad, is more commonly called brinjal in India. Call it what you will, we make much use of it in our Indian cuisine.

Brinjals  are strong in antioxidants and Vitamin A and C and have numerous health benefits.  They are available in different sizes and forms, ranging from the cute baby brinjal to the voluminous balloon brinjal.

Elsewhere in this blog, you will find recipes for different dishes made with brinjals, such as:-

• Bharli Vaangi : made with baby brinjals
• Roasted Brinjal Chutney: made with large balloon brinjals 
• Kathirikai Rasavangi : made with the regular brinjals  
• Matti Gula Podi: made with a special type of brinjal available in the Udupi area of Karnataka
• Matti Gulla Huli 

We love this dish and I hope you will make and enjoy it too! 

Ingredients:- 

• Matti Gullas, 2-3
• Medium-sized Onions, 2
• Fresh Coconut Gratings, 1 cup
• Byadgi Red Chillies, 7-8
• Tamarind, size of a small marble
• Coriander Seeds, 1 and 1/2 tsp
• Fenugreek (Methi) Seeds, 1/4 tsp 
• Mustard Seeds, 1/2 tsp
• Curry Leaves, a few 
• Coconut Oil, 2 tbsp
• Salt, to taste 

Method:-

Wash the gulla, remove the stalk, and cut into bite-size pieces

Keep them immersed in water to avoid discolouration 

Peel and chop the onions

Add a little coconut oil in a kadhai and roast the Byadgi Red Chillies till they become crisp and keep aside
Next roast the coriander seeds and the fenugreek seeds till they turn golden. Keep aside.

In a mixer, grind together the fresh coconut gratings along with the roasted ingredients:  red chillies, coriander seeds, and fenugreek seeds, and tamarind, to form a coarse paste adding just the required amount of water.  Keep aside

Heat oil in the kadhai and on medium heat add the mustard seeds
When they splutter add the curry leaves and sauté for a few seconds

To this, add the chopped onions and sauté for 2-3 minutes till they become translucent

Next add the gulla pieces and salt to taste. Mix well

Cover and cook on medium heat till the gullas are almost half cooked

Add the freshly prepared ground paste and mix well

Cook on medium/low flame till the excess water evaporates and the gullas get well blended with the masala 

Check for salt and add only if required 
Transfer to a serving bowl and serve Gulla Puddi Sagle hot as a side dish with rice and dal 

MATTI GULLA HULI

 MATTI GULLA HULI

Matti Gulla is a special type of brinjal available in the Udupi area of my Home State of Karnataka. In India, it's commonly called the brinjal, while as abroad it is more usually called the eggplant or the aubergine. Call it what you will, we make much use of it in our Indian cuisine. 

Brinjals  are strong in antioxidants and Vitamin A and C and have numerous health benefits.  They are available in different sizes and forms, ranging from the cute baby brinjal to the voluminous balloon brinjal.

Elsewhere in this blog, you will find recipes for different dishes made with brinjals, such as:-

• Bharli Vaangi : made with baby brinjals
• Roasted Brinjal Chutney: made with large balloon brinjals 
• Kathirikai Rasavangi : made with the regular brinjals  
• Matti Gula Podi: made with a special type of brinjal available in the Udupi area of Karnataka

Tradition has it that the first crop of Matti Gulla ( named after a place called Matti, near Udupi) is offered at the Udupi Sri Krishna Temple.

Today's recipe is for a dish made withe very same Matti Gulla. It is for a Udupi-style Huli/sambar called Matti Gulla Huli. I have adapted this from the YouTube video Udupi Style Gulla Huli of Sudha's Kitchen. 

Notes:-

• This recipe assumes you have cooked toor dal ready. 
• We use the long green chillies which are less spicy for this dish. 
• It is preferable that you use coconut oil for best result, but any other cooking oil will do

We enjoyed this very much for lunch with hot steamed rice. 

Ingredients:

• Matti Gulla, 2 
• Tamarind - size of a lemon 
• Turmeric Powder, 1/4 tsp
• Jaggery, a small lemon sized ball
• Green Chillies, 4
• Coriander Leaves, 2 tbsp
• Curry Leaves, a sprig
• Asafoetida, 1/8 tsp
• Cooked Toor Dal, 1/2 cup 
• Salt, to taste
• Coconut Oil, 1/2  tsp + 1 tbsp

To Be Dry Roasted & Ground To A Powder:- 

• Urad Dal, 1 tbsp
• Coriander Seeds, 2 tbsp
• Cumin Seeds, 1 tsp
• Fenugreek Seeds, 1/2 tsp
• Byadgi Red Chillies, 7-8

For The Seasoning:-

• Mustard Seeds, 1 tsp
• Urad Dal, 1 tsp
• Red Chillies broken into halves, 2
• Coconut Oil, 2 tsp

Method:-

Wash the gulla and remove the stalk and cut into big pieces. Immerse these pieces in a vessel of water to avoid discolouration

Soak a lemon-sized ball of tamarind in adequate lukewarm water for 10-15 minutes and extract the juice. 

Slit the green chillies

Chop the coriander leaves

In a kadhai, dry roast the urad dal on medium heat till it changes colour. Keep aside

Next dry roast the coriander seeds followed by the cumin seeds and fenugreek leaves on medium/low flame till they change colour. Keep aside

Add 1/2 tsp of oil to the kadhai and on medium heat roast the Byadgi Red Chillies till they become crisp

Allow all the above roasted ingredients to cool

Transfer to a small mixer jar and grind to a fine powder. Keep aside

In the same kadhai, heat 2 cups of water then add tamarind extract, turmeric powder, jaggery, slit green chillies and salt and bring to a boil 

Next add the gulla pieces, cover and cook on medium heat till they get done but take care that they don't get overcooked

To this add 3 tbsp freshly ground powder and 1 tbsp of coconut oil and mix well

Then add the chopped coriander leaves, curry leaves, asafoetida and the cooked dal

Mix well and let it come to a boil

Lower the heat and let it simmer for a couple of minutes

Switch off the gas

In a small pan, heat 2 tsp of oil and on medium heat add the mustard seeds, when they splutter add urad dal and fry till the dal changes colour

Add the broken red chillies and saute for a few seconds

Pour this seasoning on to the Matti Gulla Huli 

Transfer to a serving bowl

Serve the Matti Gulla Huli with hot steamed rice 

BHARWAN BAINGAN

 BHARWAN BAINGAN

Eggplant/Aubergine are better known as Brinjals in India. This is commonly available - in different varieties- in all places. It is called Baingan in Hindi, Badanekayi in Kannada and Kathirikai in Tamil. 

Brinjals are high in antioxidants and fibre and have numerous health benefits.

Elsewhere in this blog, you will find recipes for dishes made with brinjal such as:-

• Badanekayi Yennegayi  from Karnataka
• Kathirikai Pitlai from Tamilnadu
• Bharli Vaangi from Maharashtra

Today's recipe is for a dish from North India called Bharwan Baingan in which spice powders are stuffed in the brinjals.

Make sure you use Baby Brinjals so that they can get evenly cooked easily. This dish is best cooked in mustard oil but I have used the regular cooking oil.

This has been adapted from Bharwan Baingan in MasterChef Sanjeev Kapoor's Khanna Khazana show. 

We enjoyed this with both rice and rotis.

Ingredients:-

• Baby Brinjals, small-sized, 8-10
• Chilli Powder, 1 tsp or to taste
• Turmeric Powder, 1/2 tsp
• Dry Mango Powder (Amchur), 1 tsp
• Coriander Powder, 1 tbsp
• Garam Masala Powder, 1 tsp
• Onions, medium-sized, 2
• Asafoetida ( Hing), 1/4 tsp
• Cumin Seeds, 1 tsp
• Garlic Cloves, 6-7
• Fresh Tomato Puree, 1 cup
• Salt, to taste
• Oil, 2 to 3 tbsp
• Light Green Chilli, 1 (non-spicy variety) 
• Fresh Coriander Leaves, finely chopped, for garnish

 Method:-

Wash the brinjals and make 2 slits at the base of each of the brinjals keeping the stalk intact

Keep the brinjals in water adding a little salt till they are used

Grate the onions, and chop the garlic cloves,

Prepare fresh tomato puree

Cut the light green chilli

In a bowl, mix together chilli powder, turmeric powder, amchur powder, coriander powder, garam masala powder and salt

Stuff this mixture in each of the brinjals and keep the remaining mixture aside for use later

Heat oil in a thick-bottomed kadhai and on medium heat shallow fry the stuffed brinjals, rotating them so that they are evenly cooked, for 5-6 minutes. Keep aside

In the same kadhai, add the grated onions, and asafoetida, and sauté till the onions turn a golden brown

To this add the cumin seeds and chopped garlic cloves and sauté for a minute

Now add the tomato puree and mix well

Cover and cook on medium/low heat till the oil separates

Mix in the remaining spice powders

Add the shallow fried brinjals, sprinkle a little salt and add the cut green chilli

Cover and cook for about 10 minutes on medium/low heat

Switch off the gas

Garnish with finely chopped coriander leaves

Transfer to serving bowl

Serve hot with rotis/rice

MASALA BRINJAL

 MASALA BRINJAL

I must start by saying that in India eggplants or aubergines are more commonly known as brinjals. They are called Baingan in Hindi, Badanekayi in Kannada, Begun in Bengali and Vaingan in my mother tongue, Konkani.

We get several types of brinjals in India. Today's dish is made with what is often called the Balloon Brinjal because of its shape. Brinjals contain bioflavonoids which help in managing stress and regulating blood pressure. They also have good quantities of useful nutrients like calcium and iron.

Elsewhere in this blog, you will recipes for dishes made with Balloon Brinajls such as :-

• Begun Bhaja 
• Roasted Brinjal Chutney 
• Baingan Bharta

Today's recipe is for an easy to make yet yummy side dish. My Amma used to make this dish quite often. For this we use the Balloon Brinjals as they don't have so many seeds and suit this recipe better than other types of brinjals.

This is served as a side dish with the main meal.

Ingredients:-

• Balloon Brinjals, 500 gms
• Cumin Seeds, (Jeera), 1 tsp
• Curry Leaves, 1 sprig
• Sambar Powder, 3 tsp or to taste
• Asafoetida Powder, 1/4 tsp to be dissolved in a little water
• Salt, to taste
• Oil, 1 tbsp

Method:-

Wash the brinjal and remove the stalk. Cut the brinjal into cubes

Heat oil in a thick bottomed kadhai and on medium heat add the cumin seeds

When they sizzle add the curry leaves and sauté for a few seconds

To this add the cubed brinjals and salt to taste, mix well and cook covered on medium heat stirring from time to time till the brinjals get fully done

There is no need to add water as the salt added to the brinjals will release water /juice to cook the brinjals in their own juice

Add 3 tsp of sambar powder or as per taste and mix well

Cook for a few minutes more so that the brinjal gets well blended with the sambar powder

Finally add the asafoetida powder dissolved in water and mix well

Switch off the gas and transfer the Masala Brinjal to a serving bowl

Serve Masala brinjal as a side dish with the main meal 

VAINGANA SAUNG

 VAINGANA SAUNG

Brinjals - as eggplants or aubergines are more commonly known in India- are available all through the year. They are called Vaingan in my mother tongue, Konkani; Baingan in Hindi, Katirikai in Tamil and Badanekai in Kannada. They are considered good for health being specially suited for those who have diabetes. 

Elsewhere in this blog, you will find recipes for some other yummy dishes made with brinjals such as:-

• Vaingana Puddi Sagle from our Konkani cuisine
• Bharli Vaangi from Maharashtra
• Kathirikai Pitlai from Tamilnadu
• Roasted Brinjal Chutney from North India

Today's recipe is from our Konkani GSB cuisine. A saung ( pronounced "song" ) is a spicy side dish popular in Konkani cuisine which is usually made with potatoes or legumes with onions. 

I have adapted today's recipe from Eggplant/Brinjal Saung from my cousin, Vinaya Prabhu's popular cooking blog: Vinaya's Culinary Delights. 

We generally use tamarind extract to give the tanginess to the saung, but in this recipe tomatoes have been used instead. The amount of chilli powder you use will depend on your taste and the spice level of the chilli powder used. For example, Kashmiri Red Chilli Powder is relatively less spicy but gives good colour while as others are far more spicy. I have used measurements to suit our requirements in terms of oil and spice level. 

Ingredients:-

• Vaingan (Eggplant/Brinjals),  8-10 (baby brinjals)
• Large-sized Onions, 2 
• Medium-sized Tomatoes, 3 or about 200 grams 
• Coriander Powder, 1 tbsp
• Chilli Powder, 2-3 tsp or to taste  
• Coconut Oil, 3 tbsp
• Salt, to taste

Method:-

Wash the baby brinjals, cut them at the base in a criss cross manner keeping the stem intact

Wash and finely chop the tomatoes and onions

Heat oil in a thick-bottomed kadhai and on medium heat add the finely chopped onions, brinjals and a little salt and sauté till the onions change colour and become golden brown 

To this add the chilli powder, coriander powder, and salt to taste. Mix well.

Add the finely chopped tomatoes and cook till they become soft and mushy 

Add 1 cup of water ( or a little more if required) , mix well and bring to a boil

Lower the heat and cook covered on medium heat stirring from time to time till the brinjals get done

Transfer to serving bowl and serve the Vaingana Saung as a side dish with the main meal 

GUTTI VANKAYA KURA

GUTTI VANKAYA KURA

This vegetable is known by several names: eggplant, aubergine or more commonly as brinjal in India. It is fairly popular in Indian vegetarian cooking and is known as Bhaigan in Hindi, Vaangi in Marathi, Kathirikai in Tamil, Vaingan in Konkani and Vankaya in Telugu.

Eggplants are rich in antioxidants and have numerous health benefits.

I frequently make dishes using eggplants, so elsewhere in this blog you will find recipes for :-

• Vaingana Puddi Sagle from our Konkani cuisine
• Bharli Vaangi from Maharashtrian cuisine
• Kathirikai Rasavangi from Tamilnadu cuisine

Today's recipe is for a side dish in which eggplants are stuffed with a yummy masala! I have adapted this from Gutti Vankaya Kura from Swasthi's Recipes.

For best results, choose tender baby brinjals so that they get cooked quickly and uniformly.

Ingredients:-

• Eggplants/Brinjals, 5
• Medium-sized Onion, 1
• Ginger Garlic Paste, 1 tsp
• Green Chillies, 2
• Tamarind Paste, 1 and 1/2 tbsp
• Curry Leaves, a sprig
• Mustard Seeds, 1/2 tsp
• Cumin Seeds, 1/2 tsp
• Oil, 2 tbsp
• Salt, to taste
• Coriander Leaves, chopped, for garnish

To Roast and Powder For The Stuffing:-

• Peanuts, 4 tbsp
• Byadgi Red Chillies, 6
• Coconut Gratings, 2 tbsp
• Sesame Seeds, (Til)  1 tbsp
• Coriander Seeds, 1 tbsp
• Cumin Seeds, 1/2 tsp
• Cinnamon (Dalchini) Stick, small, 1
• Cloves, ( Laung), 2

Method:-

Wash the brinjals and make 2 slits at the base of each of the brinjals keeping the stalk intact

Keep the brinjals in salt water until they are used
Peel and thinly slice the onion and slit the green chillies
In a kadhai, dry roast each of the ingredients listed for the stuffing one by one
Allow them to cool and transfer to a small mixer jar and grind them to a coarse powder
Remove the ground powder to a bowl and mix in salt and tamarind paste
This forms the stuffing for the brinjals
Now stuff each of the brinjals with this stuffing
Heat oil in a thick-bottomed kadhai and on medium heat add the mustard seeds and when they splutter add the cumin seeds and when they sizzle add the curry leaves and sauté for a few seconds
Next add the thinly sliced onions and slit green chillies and sauté till the onions turn slightly golden
To this add the ginger garlic paste and fry till the raw smell goes
One by one add the stuffed brinjals and add any of the stuffing that may have remained
Fry the brinjals for a few minutes till they get well blended with the onions
Add 1/2 cup of water and cook covered on medium flame stirring from time to time till the brinjals get done
You can add more water if required to get the consistency you desire
Switch off the gas, transfer to serving bowl and garnish the stuffed brinjals with finely chopped coriander leaves
Serve Gutti Vankaya Kura with rice or rotis

KATHIRIKAI PITLAI

KATHIRIKAI PITLAI

Brinjals/egg plants is a commonly available and popular vegetable in different parts of India. In Tamil, Brinjal is called Kathirikai. Today's dish - Kathitikai Pitlai- is from Tamilnadu cuisine and is for a curry- like Pitlai, which is served as an accompaniment for hot steamed rice. Pitlai is a form of Kuzhambu or sambar.

Elsewhere in this blog you will find some very tasty dishes using brinjals such as Ringna Vatana from Gujarat; Badanekayi Yennegayi from my home State of Karnataka; and Bharli Vaangi from Maharashtrian cuisine.

I have adapted today's recipe from Kathirikkai Pitlai from Subbu's Kitchen.

We had this for lunch yesterday and it was indeed delicious!

Ingredients:-

• Kathirikai ( Brinjals), 250 grams
• Thuar Dal (Split Pigeon Peas), 1/2 cup
• Tamarind, size of a small lemon
• Turmeric Powder, 1/4 tsp
• Salt, to taste
• Oil, 2 tbsp

For Grinding:-

• Coconut Gratings, 1/2 cup
• Byadgi Red Chillies, 8
• Coriander Seeds, 2 tbsp
• Urad Dal, (Black Gram Dal), 1 tbsp
• Chana Dal, (Bengal Gram Dal) 1 tbsp

For Seasoning:-

• Mustard Seeds, 1 tsp
• Curry Leaves, 8-10
• Oil, 1 tsp

Method:-

Wash the brinjal,  remove the stalk and cut them into small sized pieces
Soak the tamarind in warm water for about 10-15 minutest. Extract the tamarind juice and discard the rest.
Wash the thuar dal and cook in a pressure cook with 1 and 1/2 cups of water for 2-3 whistles
Once the cooker cools, remove the thuar dal, mash it well and keep aside
In a thick-bottomed kadhai, heat 1 tbsp of oil and on medium heat roast the red chillies, coriander seeds, urad dal and chana dal by stirring continuously till the dal turn golden brown and the red chillies become crisp
To this, add the coconut gratings and roast till they become golden brown in colour
Allow this to cool and transfer to a mixer jar
Grind this, adding the required amount of water, to a smooth paste. Keep aside.
In the same kadhai, heat 1 tbsp of oil, add the brinjal pieces and a little salt and sauté them for 1 minute
Add 1/2 cup of water and turmeric powder and mix well
Cook covered till the brinjals get done. Please note that brinjals get cooked very fast.
Now add the tamarind extract, salt to taste and bring to a boil for about 5 minutes or till the raw smell of the tamarind goes
Add the mashed thuar dal and the ground paste
Mix well and bring to a boil. Simmer for a few minutes and switch off the gas.
Lastly do the seasoning by heating oil in a small pan, add the mustard seeds on medium heat
When they splutter add the curry leaves and sauté for a few seconds
Pour this seasoning on to the Kathirikai Pitlai
Serve with hot steamed rice

RINGNA VATANA

RINGNA VATANA

Today's dish is a popular one in Gujarati. The name for this dish comes from the two main ingredients namely Brinjals/Eggplants ("Ringan" in Gujarati) and Green Peas ("Vatana" in Gujarati).

You would have seen, if you are a follower of this blog, that we make Gujarati dishes at home once in a while. That is because as soon as I got married, we lived for a few years in that State in the West of India. You will find, for example elsewhere in this blog recipes for Bhindi Sambhariya,  Khaman Dhokla, and Gujarati Kadhi.

This recipe has been adapted from Ringna Vatana by Tarlaji Dalal. It is described as a being a healthy, low calorie dish. We should choose balloon brinjals for this dish as they are seedless. We can use either fresh or frozen green peas.

We enjoyed this with hot rotis.

Ingredients:-

• Balloon Brinjals, cut into bite-sized cubes, 4 cups
• Frozen Green Peas, 1 and 1/2 cups
• Cumin Seeds, 1/2 tsp
• Oil, 2 tsp
• Salt, to taste
• Lemon Juice, 1 tsp
• Coriander Leaves, a sprig- for the garnish

For the Marinade Powder: 

• Coriander -Cumin Seeds Powder, 1 tsp
• Turmeric Powder, 1/2 tsp
• Chilli Powder, 1/2 tsp
• Salt, to taste

For The Onion Coriander Paste ; 

• Onion, roughly chopped, 1/2 cup
• Coriander Leaves, chopped, 1/4 cup
• Green Chillies, roughly chopped, 2
• Ginger, chopped, 1/2 tsp
• Cardamom, 2
• Garlic, 4 cloves

Method:-

Wash the brinjals and remove the stalk. Cut the brinjals into bite-sized cubes.
In a deep bowl, mix together the brinjal cubes along with the coriander -cumin seeds powder, turmeric powder, chilli powder and salt. Keep aside for 10 minutes for marination.
In a mixer jar grind together all the ingredients mentioned under "For The Onion Coriander Paste" to a smooth paste, with 1 tbsp of water. Keep aside.

Heat oil in a non-stick kadhai and on moderate heat add the cumin seeds

When the cumin seeds sizzle, add the onion-coriander paste and saute on medium flame for a couple of minutes till the raw smell goes 

Now add the marinated brinjal cubes, green peas, and salt. Mix well
(Remember you have already added salt for the marinade powder)
Add 1/2 cup of water and mix well
Cover and cook on medium flame for 8-10 minutes stirring from time to time

Finally stir in the lemon juice
Garnish with finely chopped coriander leaves
Serve hot with rotis

ROASTED BRINJAL CHUTNEY

ROASTED BRINJAL CHUTNEY

In India, where I live, we use the term "brinjal "more than "egg plant" to describe this vegetable. If, like me, you enjoy brinjals, elsewhere in this blog you will find recipes for Baingan Bharta, Badanekayi Yennegayi from Karnataka and Begun Bhaja from West Bengal.

While we get different types of brinjals in the market, for today's dish you should use what we locally call the Balloon Brinjal. This has less seeds and is best suited for this dish.

I particularly like the amazing smoky flavour that emanates from dishes in which we roast the brinjal. Today's dish is adapted from Baingan Chutney by Tarlaji Dalal.

Tip: I often use a skewer to roast the brinjal over the open flame.

Ingredients:-

• Large sized Balloon Brinjal, 1
• Large Sized Onion, 1 
• Ginger Paste, 1/2 tsp
• Garlic Paste, 1 tsp 
• Chilli Powder, 1/2 tsp
• Green Chilli, finely chopped, 1-2 
• Coriander Leaves, finely chopped, 2 tbsp
• Salt, to taste
• Oil, 1 tbsp
• Juice of 1/2 a Lemon

Method:

Finely chop the onion and green chilli
Make a paste of the ginger and garlic and keep aside

Wash the brinjal and wipe it dry. With a knife, make shallow slits evenly on the brinjal. Keep the stalk intact.
On an open flame, directly roast the brinjal rotating it from time to time till it gets roasted evenly on all sides
Take care that it does not get charred

Allow the roasted brinjal to cool
Once it is cool enough to handle, peel off the skin of the brinjal and discard its stem
Mash the brinjal using your hands or with a masher till it is fully mashed and keep aside

Heat oil in a deep non-stick pan.

Add the finely chopped onion, ginger and garlic paste and saute for a couple of minutes till the raw smell goes
To this add the chilli powder, finely chopped green chilli and saute on medium flame for half a minute
Now add the mashed brinjal and finely chopped coriander leaves, mix well and cook on medium flame for 3-4 minutes

Finally, mix in the lemon juice and transfer to a serving bowl

MATTI GULLA PODI

MATTI GULLA PODI

Gulla is a variety of brinjal that is seasonally available in our home district of Dakshina Kannada and Udupi in the coastal belt of Karnataka. History has it that this special type of brinjal was cultivated first in the small village of Mattu, near Udupi. It is from here that this vegetable got its present name of Matti Gulla. For more on the origins of Gulla, you may like to see this very informative article in The Mangalorean.

Matti Gulla preparations are considered a delicacy of sorts in our Konkani cuisine. Elsewhere in this blog, you will find recipes for other favourites from Konkani cuisine such as Batate Saung, Vaingana Puddi Sagle, and Cabbage Sannan.

Today's recipe is for an easy to make shallow fried side dish, which we call Podi, using Matti Gulla.

Ingredients:

• Matti Gulla, medium-sized, 1
• Rice Flour, 1 tbsp 
• Chilli Powder, 2 tsp or to taste 
• Turmeric Powder, 1/8 tsp
• Hing (Asafoetida) Powder, 1/4 tsp 
• Medium Rawa (Semolina), 1 and 1/2 tbsp 
• Salt, to taste
• Oil, as required to shallow fry

Method:

Wash the gulla and discard the stem. Pat the gulla dry and slice it into roundels of uniform thickness. These roundels should not be too thick or too thin. 

Mix well together the rice flour, chilli powder, turmeric powder, asafoetida powder, salt, and a little water to make a paste, in a bowl

To this add the gulla roundels one by one and coat them uniformly to marinate them 

Keep aside the coated gulla roundels for 5-10 minutes

Heat the tawa and grease it with a little oil,
Dust each of the coated gulla roundels (on both sides) in the rawa and shallow fry them 

Once the lower side of the gulla gets done, flip and shallow fry the other side as well by drizzling oil around it as required
Transfer to serving plate 

Serve the Matti Gulla Podis as an accompaniment /side dish with the main meal

DRUMSTICK, BRINJAL & MOONG DAL CURRY

DRUMSTICK, BRINJAL & MOONG DAL CURRY

In Konkani and Maharashtrian cuisine, we often use Drumsticks which are a good source of calcium, iron and vitamins apart from having other health benefits. Elsewhere in this blog, you will find recipes for Potato & Drumstick Upkari,  Drumsticks Pithla, and Magge and Mashingasaang Koddel. 

Today's recipe is for a side dish made with drumsticks paired with brinjals (eggplants) and moong dal curry. I have adapted this from Drumstick, Brinjal & Moong Dal Curry video by the well-known Chef Sanjay Thumma in his cookery channel, Vah Chef.

As you know, there are different types of brinjals. I have used the purple ones as shown in the picture below. Adding of moong dal is optional but I would recommend using this as it adds to the nutritional value of the dish. I have used only 1 green chilli instead of 3 recommended in the original recipe.

Ingredients:

• Drumsticks, 2
• Brinjals, 3 or about 150 grams
• Moong Dal, 1/4 cup 
• Onion, 1
• Turmeric Powder, 1/8 tsp
• Ginger Garlic Paste, 1/2 tsp
• Tomato, medium-sized, 1
• Green Chilli, 1
• Coriander Powder, 1/2 tsp
• Chilli Powder, 1 tsp
• Salt, to taste
• Oil, 1-2 tbsp
• Coriander Leaves, 2 tbsp

Method:

Wash, scrape and cut the drumsticks into 1" pieces

Wash and slice the brinjals into bite size pieces. Immerse them in water to avoid discolouration.
Soak the moong dal in adequate water for  about  2 hours
Slice the onion
Wash and slice the tomato.
Slit the green chilli and chop the coriander leaves

Heat oil in a thick-bottomed kadhai and when it gets hot add sliced onion and a little salt and saute for 2 minutes till the onions turn translucent 

Then add turmeric powder, ginger garlic paste, and the drumstick pieces. Mix well

To this add the sliced brinjals and salt to taste. Adjust the salt keeping in mind that a little has been added to the onions earlier.
Cover and cook on low flame for 5 minutes, stirring from time to time

After about 4 minutes, add the sliced tomato, slit green chilli, coriander powder, and chilli powder, 

Mix well and cook covered till the tomato gets cooked and becomes mushy
Now add the soaked moong dal, chopped coriander leaves, mix well and cook covered on medium heat till the moong dal is fully cooked
Switch off the gas and transfer to serving bowl

Serve with rotis etc

KATHIRIKAI RASAVANGI

KATHIRIKAI RASAVANGI

In India, we most often refer to egg plant or aubergines as brinjals. I often make dishes using brinjals as they are commonly available and also have numerous health benefits. Elsewhere in this blog you will find recipes for Vaingana Puddi Sagle,  which we Konkanis love; Bharli Vaangi, from Maharashtra, and Hyderabadi Baghara Baingan from Telangana.

In the same vein, today's dish made with brinjals is from the State of Tamilnadu in South India. In Tamil, brinjals are called "Kathirikai" hence the name for this dish.  I made it for the first time the other day and we loved it when we had this with plain rice. This recipe is adapted from Kathirikai Rasavangi from Chitra's Foodbook.

Ingredients: 

• Kathirikai (Brinjals), 250 gms
• Channa Dal,  2 tbsp
• Tamarind, size of a large gooseberry
• Turmeric Powder, 1/8 tsp
• Jaggery, a pinch
• Mustard Seeds, 1/2 tsp
• Curry Leaves, a few
• Urad Dal, 1/2 tsp
• Salt, to taste 
• Oil, 1 tbsp
• Coriander Leaves, finely chopped, to garnish

For the Masala:

• Coriander Seeds, 1 tbsp
• Udad Dal, 1 and 1/2 tbsp
• Coconut Gratings, 1/4 cup
• Byadgi Red Chillies, 4
• Asafoetida,  2 big pinches

Method:

Wash the brinjals, snip off the top and cut into bite -sized pieces. Place in a bowl of water and keep aside so that they don't get discoloured.

Wash and soak channa dal for 15 minutes. Keep aside.
Soak the tamarind in warm water and extract the pulp and keep aside. 

Heat 1 tsp of oil in a thick- bottomed kadhai. When it gets hot add the coriander seeds, urad dal, red chillies and asafoetida and roast on medium flame till the dal turns golden and the red chillies become crisp
To this add the coconut gratings, and roast for a few minutes
Transfer to a small mixer jar and grind to a smooth paste adding just the required amount of water. Keep aside.
In the kadhai, cover and cook the soaked channa dal in adequate water till it is done
Add the tamarind extract, and brinjal pieces, salt and turmeric powder and cook till the brinjals get done. Ensure that the brinjals on being cooked are still firm and don't get mushy.
Next, add the ground masala, jaggery and a little water
Mix well, adjust the consistency and bring to a boil
Let it simmer for a couple of minutes and switch off the gas
In a small pan, heat oil and add mustard seeds, when they splutter add the urad dal and curry leaves and saute till the dal change colour
Add this seasoning to the Kathirikai Rasavangi

Lastly, garnish with finely chopped coriander leaves.

BADANEKAYI YENNEGAYI

BADANEKAYI YENNEGAYI

Badanekayi is what we call brinjal or eggplant in Kannada. You might be interested to know that brinjals have many health benefits . They are used in a wide variety of dishes in Indian vegetarian cuisine. Elsewhere in this blog, you will find recipes for brinjal dishes from various states like Hyderabadi Bhagara Baingan, Barli Vaangi, and Vaingana Puddi Sagle.

Today's recipe is for a dish very famous in North Karnataka. The name "Yennegayi" comes from two Kannada words, "Kayi" or vegetables cooked in "Yenne"  or oil. It goes best served as an accompaniment with akki rotis, jowar rotis etc. I am thankful to Girija Hosakote Ramiah for sharing her recipe.

Ingredients:

• Small sized Purple Brinjals, 8 
• Tamarind Extract  1/4 cup 
• Large sized Onion, finely chopped, 1
• Chilli Powder, 1 tsp
• Mustard Seeds, 1 tsp
• Curry Leaves, a sprig
• Jaggery, grated, 1 tsp
• Salt,  to taste
• Oil, 2 tbsp
• Water, about 2 small cups

For the masala filling:

• Coriander Seeds, 2 tbsp
• Byadgi Red Chillies, 8
• Cumin Seeds, 1/2 tbsp
• Groundnuts, 1/4 cup
• White Sesame Seeds, 1 tbsp
• Copra or Dry Grated Coconut, 1/2 cup
• Small sized Onion, roughly chopped, 1
• Garlic, de-skinned, 3-4 cloves
• Turmeric Powder, 1/2 tsp
• Salt, to taste

Method:

Wash and pat dry the brinjals, make two length-wise slits in the brinjals retaining the stalk

Prepare the tamarind extract by soaking half of a lemon sized ball of tamarind in warm water
Heat a heavy-bottomed pan. Dry roast the coriander seeds, red chillies, cumin seeds, groundnuts, and white sesame seeds separately one by one and keep aside
Also dry roast the copra for about 10 seconds and keep aside
In the same pan, add 1 tsp of oil and saute the roughly chopped onion and garlic till the raw smell goes 

Grind them along with the dry roasted ingredients using very little water

Mix salt and turmeric to the ground filling

Stuff about half of this masala filling inside the slits of each of the brinjals so that they are nicely covered

Keep aside the remaining masala filling to be used for the gravy

Heat remaining oil in the pan

Add the mustard seeds, when they splutter add the curry leaves and saute for a few seconds

Add finely chopped onions and saute for about two minutes until they turn light brown 

Now add the stuffed brinjals one by one in the pan

Gently turn them around until they are fully coated with the onion oil mix

Lower the flame and cook covered for about 5-6 minutes till the brinjals change colour and soften but make sure they are not overcooked 

Add chilli powder, tamarind extract, the remaining masala filling,  salt, jaggery, and water

Cover the pan once again and cook for another 5 minutes on medium heat

The brinjals would have been completely cooked and the masala would have oozed out 

Check for the required consistency

It should be on the thicker side

Serve hot as an accompaniment for jowar roti, akki roti etc.

BEGUN BHAJA

BEGUN BHAJA


A few days ago we celebrated the auspicious day of Kojagari Lakshmi Puja and I was invited for dinner by some Bengali friends. One of the items served was Begun Bhaja (Fried Brinjals), a well- known dish which is traditionally served in Bengal with the meal of rice and dal.

In this we use the purple coloured vegetable which we call "balloon" brinjals in India, which has much less seeds. As you would know, brinjals are called egg plant or aubergine in North America

I tried out this dish after getting the recipe from my friend. I made some changes from the recipe shared with me. Firstly, since we are not accustomed to cooking in mustard oil which was recommended for this dish, I used the regular cooking oil. In my experience, you need to acquire a taste for food cooked in mustard oil.

Since the begun bhajas have to be served hot, it is customary to keep them marinated and ready and  fry them only when people start the meal. Usually these are deep fried but I have preferred to shallow fry them to use less oil.

Ingredients:

• Brinjal, large-sized, 1,
• Chilli Powder, 1 tsp
• Turmeric Powder, 1/2 tsp
• Rice Flour, 2 tbsp. or as required for dusting
• Salt, to taste
• Oil, as required for shallow frying

Method:

Wash the brinjal and pat it dry.
Cut the brinjal into thick slices of about 1/2 " thickness. Ensure that the slices are not thin.
Place the brinjal slices in a bowl and add salt, turmeric powder and chilli powder
Mix them well with your hand so that the slices are well and evenly coated with the powders
Marinate them for about 10-15 minutes

Take rice flour in a plate and dust each of the marinated brinjal slices on both sides with the rice flour

Heat oil in a non-stick pan and when it gets hot place a few slices of the rice flour coated brinjal in the pan
Shallow fry till they turn golden brown and crisp at the edges then flip them to fry the other side as well
Remove and place the begun bhaja on paper tissues so that the excess oil gets absorbed by the paper
Transfer to serving plate to be served hot as an accompaniment to the main meal of rice and dal

HYDERABADI BAGHARA BAINGAN

HYDERABADI BAGHARA BAINGAN

I often make dishes using small brinjals. Two of them which appear in this blog are the Maharashtrian- style Barli Vaangi and our Konkani-style Vaingana Puddi Sagle.

Today's brinjal dish is made in the Hyderabadi-style. What I like most of all about some of the dishes from Andhra is the use of sesame seeds, peanuts, tamarind and  coconut to make the masala which goes into the dish. One such dish is Hyderabadi Baghara Baingan made with brinjals (baingan) adapted today from the celebrated chef, Tarlaji Dalal.

This tasted great when served with hot rotis.

Ingredients:

• Brinjals, 8-10
• Mustard Seeds, 1/4 tsp
• Fenugreek Seeds, 1/4 tsp
• Nigella Seeds, (Kalonji) , 1/4 tsp
• Curry Leaves, 8-10
• Green Chillies, slit, 3
• Oil, 3-4 tbsp 
• Salt, to taste
• Coriander leaves, chopped, 2 tbsp - for garnishing

For the Masala:

• Sesame Seeds, (Til), 2 tbsp
• Coconut, grated, 2 tbsp
• Peanuts, 2 tbsp
• Ginger, chopped, 1 tsp
• Garlic, chopped, 1 tsp
• Onions, chopped, 1/4 cup
• Turmeric Powder, 1/4 tsp
• Coriander Powder, 1 tsp
• Cumin Seeds Powder, 1 tsp
• Chilli Powder, 1 tsp
• Tamarind Pulp, 1 tsp

Method:

Wash and slit the brinjals lengthwise into four, taking care to leave the stems intact. Keep aside

Prepare the masala by first dry roasting the sesame seeds, coconut gratings, peanuts, chopped ginger, chopped garlic and chopped onions in a pan over slow flame

Dry roast these ingredients till they give off a nice aroma and are lightly browned
To the roasted ingredients add the turmeric powder, coriander seed powder, cumin seed powder, chilli powder, and tamarind pulp
Transfer this to a mixer and grind it to a smooth paste adding 1/2 cup of water. Keep aside.

In a thick-bottomed kadhai, add oil and once it gets heated, add the mustard seeds, fenugreek seeds and nigella seeds.

When they splutter, add the slit brinjals, curry leaves and slit green chillies and saute over medium heat for a couple of minutes. Remove and keep aside.

In the same pan, add the ground masala  and cook till the masala leaves the sides of the pan

Now add the cooked brinjals, 1/2 cup of water and salt 

Cover the dish and cook over slow flame till the brinjals are soft and done

Serve hot, garnished with chopped coriander leaves.

VAINGANA PUDDI SAGLE ( BRINJALS COOKED IN A SPICY COCONUT MASALA)

VAINGANA PUDDI SAGLE

This is a popular Konkani dish made of brinjals. I always associate this dish with my Amma, who, as I remember from my childhood made delicious dishes for us. I make many of her dishes even to this day.

While you can use brinjals of any type, today I have chosen to make this dish with small brinjals. I would recommend you use the Red Byadgi Chillies in this preparation. This dish is a perfect side dish to our meal of rice and dal.

Update: In May 2016, I was invited by The Indian Express to contribute to a feature article, "From Mothers To Daughters : Five Traditional Recipes From Across The Country". This was my small tribute to my Amma, Smt. A. Vimala Pai.

I hope you will like this traditional Konkani dish as much as we do.

Ingredients:

• Brinjals, 8-10
• Fresh Coconut Gratings, 3/4 cup
• Red Chillies (Byadgi), 8 or as per taste
• Tamarind, marble sized ball
• Coriander seeds, 1 and 1/2 tsp
• Fenugreek ( Methi)  seeds, 1/4 tsp
• Oil, 1-2 tbsp.
• Mustard seeds, 1/2 tsp
• Curry leaves, 1 sprig
• Salt, to taste

Method:

Wash the brinjals without cutting their stalks
Without breaking off the quarters, slit each of the brinjals at the base into four keeping the stalk intact. You may trim the stalk if it is too long. Keep aside.
In a little oil, roast separately the red chillies, coriander seeds and methi seeds.
Grind together coconut gratings along with the roasted red chillies, coriander seeds, methi seeds, tamarind and salt to a coarse paste adding just the required amount of water

Stuff this ground masala into the slit brinjals
Heat oil in a kadhai on medium heat add mustard seeds.
When they splutter, add curry leaves and saute
Next, add the stuffed brinjals and the remaining masala
Sprinkle a little water, cover and cook the brinjals over medium flame, stirring from time to time
Take care that the brinjals are not broken and that they are well coated with the masala

Cook till the brinjals get done and the excess water from the masala evaporates giving the dish a dry and roasted finish
Serve hot  

BHARLI VAANGI: STUFFED BABY BRINJALS (EGGPLANT)

BHARLI VAANGI: STUFFED BABY BRINJALS (EGGPLANT)

The advantage of having friends who are interested in cookery is that we get to exchange recipes and learn new dishes from each other. Bharli Vaangi or stuffed baby brinjals (eggplant) is a Maharashtrian dish which I made recently. I would like to thank my friend, Jayashri Baleri for the recipe.

We were thrilled at the way it came out and enjoyed it immensely. The combination of Til and ground peanuts in the masala that is stuffed added significantly to the taste of the dish, which we enjoyed with hot rotis. 

Ingredients & Method:

• 6 to 8 baby brinjals 

For the stuffing

• 2 tbsp dry grated coconut
• 1/4 cup peanuts
• 2 tsp sesame (til) seeds
• 3-4 dry red chillies
• 1 tsp cumin seeds
• 1 tsp coriander seeds

Place all these in a skillet, roast on low heat and grind together to a fine powder. 
To this powder, add...

• 2 tsp tamarind paste
• 1 tsp brown sugar, or jaggery
• 1/2 tsp turmeric
• 2 tbsp finely minced onion
• Salt to taste

Mix together the stuffing, using some water to moisten it if necessary to form a thick paste.
Make 4 slits in each of the brinjals while keeping the stalk intact
Stuff  the thick paste into each of the brinjals

Cooking the brinjals:
Heat 1 tbsp oil in a kadai. Add 1/2 tsp mustard seeds, add 1/2 cup minced onion, fry till translucent.
Add the baby brinjals and 1/2 cup water. 
Cover and cook on low heat. Check every few minutes and add some water to the pan if necessary till brinjals are cooked and onions are golden. 
Garnish with minced coriander.