Saturday, November 12, 2011

Sutta Badane Gojju (Roasted Brinjal Curry)


In my house usually it is my FIL who does vegetable shopping. His mantra is "I will buy something when I go for walking".. but we at home guess that he feels if we go shopping then we will get something which he will not like!

Anyway A had "vegetables" in her syllabus this week and her "Mam" whose every order must be obeyed without failure ordered her to visit a vegetable store. So after I came from the office me and her highness A went to the nearby vegetable shop. I like visiting this shop as you get almost all the veggies here and they are fresh. So we went there.. did a round of identifying the vegetables and my eyes feel on this awesome purple brinjal and fresh mushrooms. I grabbed both and we started home..

I made mushroom manchoorian which got over before I got a click and for dinner I made "sutta badane gojju" Roasted brinjal curry with chapati.

You need

Brinjal - 1 big purple one
Onion - 1 medium sized chopped
Tomato - 2 big ones
Green chillies - 5 finely chopped
Ginger - 1" piece grated
red chili powder - 3 tsp (As per taste)
Salt
Oil

Method:

Skewer the brinjal, apply a light coating of oil and roast it on gas for 12 -15 mins.
My MIL is a bit skeptical about eating roasted brinjal so I cut the brinjal in half (by length) and poke some hole with a fork to see the brinjal is fine and has not gone bad. I then apply oil on the outside and roast it on the gas. As you have cut the brinjal in half you can do the roasting in 3 - 4 mins each half and you will not notice any difference in the taste.


After roasting both the half let it sit for 5 mins.

Skewer the tomatoes and roast it on flame till the skin starts peeling away (approx 3 mins each tomato). Peel the skin and chop the tomatoes and keep it ready.

In the mean time heat oil in a pan and add onion, ginger and green chillies. Fry till the onion becomes pink.

Add the chopped tomatoes, red chili powder and fry on low flame till the oil separates from the paste (approx 5 mins)

remove the skin from the roasted brinjal (you can just scrape it away) and mash it into a fine pulp.

Once the the paste in the pan is ready add in salt and mix well

Add the brinjal and 1/2 cup (Almost 150 ml) water.

Mix well and let is cook away on low flame for another 5 mins or till the water evaporates.

Serve with rice or chapathi.

Tuesday, November 1, 2011

Moolangi Chutney (Radish Chutney)

In-laws out.. Get a call from MIL saying "madyanna kke eendaroo chennagiroodu maadi ide" opened the fridge and saw there was only moolangi.. I am not a big fan of moolangi sambar or moolangi palya.. So decided to try out the chutney..

Here is what you need:

Moolangi (Radish) - Grated 1 large cup
Onion - chopped 1/2 cup
Green chillis - 5 (reduce if you want less hot)
Tamaring - 1 small lemon sized
coriander leaves - 1 tbsp chopped
salt and oil

For Tadka - mustand, urad dal, oil and red chillis

Method:

Heat oil in a wok, add the grated radish and fry till the raw smell goes off. Remember to fry on med flame (for around 5 - 7 mins)
Remove from flame and keep aside
Heat oil and prepare the tempering
Add the chopped onion, green chillis and tamarind and fry till onion becomes pink
Remove from flame and mix with the radish
Allow to cool and grind into a fine paste
Goes well with rice and dosa






Gulla Palya (Brinjal Ennegayi)

Badanekayi ennegayi.. just hearing that my mom is going to make it used to make my mouth water.. .This is my first attempt at making this palya from scratch on my own.. morning I called my mom and asked her to tell me the ingredients and the quantity..

Mom: oo adaa eenoo illa kane. .swalpa kottambari, ,swalpa jeerige. .kara estu beekoo astu noodkondu menasu..
Me: hang on mom... tell me how much coriander and jeera.. how many red chillis should I put in..
Mom: Haagella helakke aagalla kane.. ella kai alathe..

Think I started driving her up the wall (easy feat :) ) and then I got the quick and easy version of this recipe..

You need:
Brinjal - 10 small sized
Rasam powder - 2 tbsp (i used MTR rasam powder)
Coconut grated - 1 small cup
Tamarind - 1 lemon sized soaked in 1/2 cup of hot water for 30 mins
Red Chilli Powder - as per taste
Salt
Oil for frying

Method:
Wash brinjals, remove the caps.
Slit the brinjals lengthwise from the top till you reach 2 cm from the bottom.
Do not cut it into half. Cut once again into half so that you get 4 pieces attached at the bottom.
Dunk the Brinjals in the water to avoid oxidation and also helps in soaking the masala.(leave it for half an hour)
Grind the rasam powder, coconut, salt, red chilli powder, 1/2 of the soaked tamarind in a fine paste
Do not add any water
Stuff the brinjals with this masala.
Add 1/2 cup water to the left over masala and keep aside.
In a pan add 1 tbsp oil.. arrange the stuffed bringals..
Add in the masala water and cover and cook for 5 mins on low flame.
Now in a wok heat 1 tbsp oil and transfer the half cooked brinjals from the pan to the wok along with the residual masala
Ensure that the brinjals are kept errect.. cook on low flame for another 10 - 15 mins.. flipping the brinjals in between.
Serve with roti or rice.