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

Wednesday, October 2, 2019

Gulla - Sprouted Moong Curry

Gulla a type of brinjal from a place called Mattu near Udupi, is a special variety of brinjal. The seeds of this special brinjal has been given from Shree Guru Vadirajaru to people of Mattu. I have written about it in one of my blog page. Here is one more dish which I have tried it with this special Variety of Brinja and is known as Mattina Gulla.


I have used Sprouted Whole Moong, Gulla, and sambar powder which is prepared at home and added mustard , methi/fenugrik seeds seasoning with coconut oil.
Gulla - Sprouted Moong Curry goes well with all the main dishes and you can prepare this curry for festivals or feast. There is no Onion or Garlic in this curry.

Things Needed :

To cook :
Gulla /Udupi Special Brinjal : 2
Sprouted Whole Moong : 1 Small Cup

To Grind :
Coconut : 3 to 4 Tablespoons
Curry Powder : 2 to 3 Teaspoons

To Add :
Tamarind pulp : 1 Tablespoon
Salt : As required
Turmeric powder : A pinch
Oil : 1/2 Teaspoon
Ground coconut mixture

Seasoning done in Coconut Oil :
Coconut Oil : 1 Teaspoon
Mustard Seeds : 1/2 Tsp
Methi seeds : 3 to 4
Ingh : A pinch
Curry Leaves : 5 to 6


Method :

1. Wash and cut gulla /brinjal in to small pieces.


2. Cook sprouted whole moong and keep it aside. Soak a small marble size tamarind in hot water and squeeze out the pulp after 5 minutes.
3. Grate coconut and grind it with curry powder./Huli pudi.


4. Now keep a pan on the fire and put brinjal pieces in it. Add water, little coconut oil and turmeric powder.
5. Cook till the gulla pieces are soft.

6. Add cooked moong and mix it well.

7. Add tamarind pulp and required salt. Mix it nicely.

8. Add ground coconut mixture and mix it. Let it boil for 3 to 4 minutes.

9. Shift the curry to a serving dish and add mustard seeds, 2 to 4 methi seeds, ingh, curry leaves seasoning done in coconut oil.

10. Serve as one of the dish during lunch or dinner.
Note :
Soaking brinjal pieces in plain water helps to remove the bitterness in it. Adding oil and turmeric helps the pieces to retain the colour. (It does not turn as black). Home made curry powder adds to the taste. You can use any brand sambar powder instead of home made curry powder. Use of coconut oil is optional.  This is one of the traditional dish of brahmin and I do not use onions or garlic in my curry.
I had some sprouted moong already and cooked with little water.
Time : 30 Minutes
Serves : 3 to 4.

To get good sprouted moong you need to follow these steps:


Wash and soak whole moong for over night. Take out the water completely and put the moong in a towel /handkerchief and tie it slightly. Keep sprinkling water on the towel. It starts to sprout nicely. You can use this for preparing juice, salad and curries.

Curry Powder or Huli powder./ಹುಳಿ ಪುಡಿ

Dry roast or fry with a teaspoon of oil :
Methi seeds/Fenugrik seeds : 1/4 Teaspoon
Channa dal : 1/2 Teaspoon
Coriander seeds : 2 to 3 Tablespoons
Jeera /Cumin Seeds :1/2 Teaspoon
Cinnamon piece : A very small piece.
Dry roast or fry them one by one and dry grind it when it cools down.

Note : Fried mixture will not stay for long. It starts to smell. So better to dry roast and use.

You can also use the whole moong with out soaking or sprouted. Just wash and cook. (Optional). Use of sprouted moong is always healthy.

Thursday, April 25, 2019

Sprouted Moong and Brinjal Gasi

Sprouted moong and Brinjal Gasi /Thick Curry is one of the yummy side dish that goes well with almost all the main dishes.



I just tried with this curry it is one of the yummy side dish as I said it earlier. It is bit spicy and you can reduce the chilly if are very mild spice eater.
The brinjal here is known as " Mattina Gulla " a special type of brinjal/egg plant which grows only in a place called " Mattu ", and the seeds are given and blessed by Udupi Matt Swamiji Shree Vadiraja Swamy. People were very poor and they went and prayed Vadirajaru Swami. This happened in Vadiraja Swamiji's time. The taste of the gulla /badane / kattarikai/egg plant grown in Mattu is definitely tasty and you do not find this quality of Gulla.
I have done Gulla - Avarekai Curry in one of my previous post.
Here it is some thing different with Sprouted Moong and Brinjal and the spice used here bit different and you definitely get these spices in your kitchen store.
Let us see the recipe :
No Onion OR No Garlic is used in this Sprouted Moong and Brinjal Gasi/Curry 

Things Needed :

Brinjal /Gulla /Egg plant : 2 to 3
Sprouted Moong : 1 Bowl
Gasi Powder : 1 Tablespoons
Coconut : 1 Small cup\
Tamarind : A marble size or little less
Turmeric Powder : A pinch
Salt : As required
To Season :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Ingh /Asafoetida : A pinch
Curry Leaves : 6 to 8 leaves

Method : 

1. Cook sprouted moong for 3 to 4 minutes and keep it aside. ( Do not over cook ).


2. Wash and cut brinjal and soak in bowl of water for 5 minutes.


3. Grate coconut and keep it aside.
4. Soak tamarind and squeeze out the pulp.


5. Now keep a pan and put a glass of water. Let it boil.
6. Add brinjal pieces to boiling water.
7. Cook till they turn soft. Add cooked moong and mix it well. Add tamarind pulp.


8. Add salt and turmeric powder. Let it boil.
9. Grind coconut and spice powder with required water.
10. Add ground coconut mixture to brinjal - sprouted moong. Mix it well.


11. Let it cook for 3 to 4 minutes. Shift the ready gasi to a serving dish.


12. Add coconut oil seasoning with mustard seeds, ingh/Asafoetida and curry leaves.


13. Serve as a one of the side dish for lunch or any other main dish.
14. Use of coriander leaves is optional.

Note :

Do not cook moong sprout much. Use of any cooking oil is optional.
I have used Gasi /Thick Curry powder. You can fry fresh spices and then grind it to get fresh aroma.


Time : 30 Minutes
Serves : 3 to 4 
Gasi Powder :
Channa dal : 1 Teaspoon
Urid dal : 1 Teaspoon
Coriander seeds : 1 Teaspoon
Methi Seeds : 1/4 Teaspoon
Jeera /Cumin seeds : 1/2 Teaspoon
Curry Leaves : 6 to 8
Byadagi chilly :  5 to 6
 Method  Dry roast or fry with a teaspoon of coconut oil on medium flame till slightly brown. Put off the fire and let it cool. Dry grind and store or use it on the same day. ( It is better to use fresh fried spices).



Sunday, November 18, 2018

Brinjal Gojju

Brinjal Gojju / bartha is a side dish done with Brinjal/Egg plant. The big brinjal really adds taste to this curry.

It is a quick, easy, yummy and simple dish that you can prepare when you are in a hurry.
Brinjal Gojju goes well with almost all the main dishes.
Let us see the recipe now :
No Onion OR No Garlic is used in Brinjal Gojju.

Ingredients :

To cook :

Brinjal  : 1
Green chilly : 2
Tomatoes: 2 ( Small )
Capsicum : 1
Carrot : 1
Ginger : An inch
To Season :
Coconut Oil : 2 Tablespoons
Mustard Seeds : 1/2 Teaspoon
Jeera / Cumin Seeds : 1/2 Teaspoon
Ingh /Asafoetida : A pinch
Curry Leaves : 6 to 8 leaves
To Add :
Turmeric powder : A pinch
Sambar /Rasam Powder : 1 Tablespoon
Salt : As required
Jaggery : 1 Teaspoon
Coriander leaves : 1 Tablespoon

Method :

1. Wash and cut brinjal and soak the pieces in a big bowl at least for 10 minues.
2. Wash and cut tomatoes, carrot and slit green chilly.
3. Wash and cut capsicum and keep it aside.


4. Wash ginger, peel of the skin and wash it again. Grate it and keep it aside.
5. Keep a pan on the fire and put oil. Add mustard seeds, jeera and let mustard splutter.
6. Add ingh, curry leaves and fry for a second.

7. Add cut carrot pieces, capsicum, and tomatoes. Add grated ginger and green chilly.


8. Fry nicely for s minute. Remove brinjal from water and wash it again. Add these brinjal pieces with carrots.
9. Fry for a minute and add salt, turmeric powder, rasam powder and salt.
10. Mix all the vegetables nicely and put 1/2 cup of water and cook for 4 to 5 minutes. ( I used pressure cooker to cook ). Allow it to cool.
11. Keep the cooked gojju on the fire. Add jaggery and mix it well. Add coriander leaves.


12. Shift the ready Brinjal Gojju to a serving dish and serve with the main dish you have prepared. We had it with plain red rice.

Note :

Soaking brinjal pieces in water helps to remove the bitterness in brinjal. Use of any brand of
 rasam /sambar powder is optional. I have used MTR. rasam powder.
Use of any cooking oil is optional. You can use tamarind pulp instead of tomatoes.
Discarding tomato seeds is optional. Use of pressure cooker is optional. You can cook in a pan instead of pressure cooker. Use of onions and garlic is optional.
Time : 20 Minutes.
Serves : 3 to 5.
Brinjal Bajji/Fried fritter with Brinjal Gojju.
 Mix channa flour with little water, jeera, chilly powder and salt. Let the batter be idly consistency.
Wash and cut brinjal in to circle shape and wash it again. Squeeze out the water and dip brinjal pieces in channa batter. Keep a cup of oil on the fire and heat. Fry channa flour dipped brinjal one by one in hot oil. Remove from the oil and put it on the kitchen tissue.
Serve as one of the side dish.


Monday, September 24, 2018

Mattina Gulla - Avarekai Curry

Udupi Special Brinjal known as " Mattina Gulla " has its own special flavour and whatever you prepare turns out to be superb taste. This is a special variety of brinjal/ eggplant as said earlier.


There is a story behind the special nature of this Mattina Gulla and will surely write it.
I have prepared Gulla Huli/ bolu Huli or a type of curry using some special spices, which always stay in kitchen cupboard.
I have used Famous Avarekai/field beans and Mattina gulla combined together with some special spice powder which is very fresh, home prepared spice powder. 

Let us  know the story of Mattina Gulla.  
Mattina Gulla got patent these days.



Mattu/Matti is a place near Udupi/ Katpadi, in South Canara. It is about 6 to 8 Km from Udupi. The people over there, were very poor and struggling to lead a peaceful life. Once Shree Vadhiraja Swami of Sode Mutt came to visit this place, he saw the peoples' struggle and gave a handful of this Gulla /Brinjal /Eggplant seeds. He said from this seeds peoples' struggle will be reduced. As they grow the brinjal plant and it yield special variety of brinjals. So brinjals turned as famous and peoples' struggle reduced. It is all Swami Shree Krishna's daye/kindness and through the guru he could take care of His devotees and help them to lead peaceful life. Even now the first yield is given it to Lord Shree Krisha Mutt in Udupi. 
One has to eat and relish the taste of this special Mattu Gulla and then he will be able to know that what we say is 100 % true about the taste of this kind of brinjal.
No Onion or Garlic is used in this recipe. Try and enjoy this curry. It suits to all type of dishes.
Let us see the recipe Now :

Ingredients :

To Cook :
Mattu Gulla : 2 
Avarekai : 1 Cup. 250 to 300 grams. 
Methi seeds /Fenugrik seeds : 1/4 Teaspoon
To Add :
Spice Powder : 2 Tablespoons
Tamarind Pulp : 1 Tablespoons
Jaggery : 1 teaspoon
Salt : As required 
Coriander leaves : 2 to 3 Tablespoons
Coconut : 2  to 3 Tablespoons
Ginger : An inch 
Seasoning :
Cooking Oil : 1 Tablespoon
Mustard seeds : 1 Teaspoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Ingh /Asafoetida : A pinch
Curry Leaves : 6 to 8 Leaves.


Method :

1. Remove the avarekai / Field beans and  wash it.  Pressure cook for 6 to 8 minutes and leave it for cooling.


2. Cut brinjals and put the pieces in a bowl of water for 5 Minutes.
3. Grate coconut, wash and cut curry leaves and coriander leaves. Soak tamarind in hot water for 5 minutes and squeeze out the pulp. Keep the pulp aside.
4. Wash and clean ginger and remove its outer layer. Wash it again and grate it.
5. Keep cooked averekai pan on the fie. Add cut brinjal and let it cook for 3 to 4 minutes./Till it gets soft. ( Do not over cook ). Add grated ginger.


6. Add little turmeric powder, tamarind pulp and required salt. Mix it well and cook for 2 minutes.
7. Add spice powder and mix it well and cook for another 2 minutes.


8. Keep a pan on the fire and heat. Add a tablespoon of oil, mustard seeds and jeera. Let it fry nicely.
9.  Add a pinch of asafoetida and curry leaves. Add this seasoning to the curry. 
10. Add a teaspoon of jaggery.
11. Mix it well and cook for another 2 minutes.
12. Put off the fire and Shift the curry to a serving dish.
13. Add cut coriander leaves and grated fresh coconut. (One Tablespoon).
14. Mix it well and Shift the ready curry to a serving dish. Top up with coriander gratings. ( Optional)


15. Serve with the main dish of your choice. Yummy curry taste best on almost all the dishes.

Note :

Do not over cook brinjals. Adding capsicum taste better. Adding garlic or onion is optional. Adding coconut grating is optional. Adding more jaggery is optional. Use of coconut oil is optional. 
Time : 30 Minutes.
Serves : 3 to 4.

How to make : Home Made Spice Powder :

Dry roast 1/4 teaspoon of methi, 1/2 teaspoon of urid dal, 2 tablespoons of coriander seeds, 4 to 5 byadagi chilly, 1/2 teaspoon of jeera/cumin seeds, 5 to 6 curry leaves and a pinch of ingh. Add a small piece of cinnamon to it. (1/2 inch). Do not fry cinnamon and 1Tbs  coconut, just add it after you shift the dry roast spices to a bowl. Let it get cool. Dry grind and turn it as powder. 
Note : Dry roast the spices one by one on low flame. 

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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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