Badanekayi Ennegayi/ Stuffed Baby Eggplant Curry/ Ennai Kartirikai /Bharli Vangi

Badanekayi Ennegayi/Stuffed Baby Eggplants is one of the most Tasty and popular vegetable preparation in Karnataka.In Karnataka each household have their own version.In North Karnataka they use Niger seeds(ucchelu) to prepare this curry which is eaten with Jolada Rotti/Sorghum flour rotis.South Karnataka(Bengaluru,Mysore Part)people loves to eat with Akki Rotti/Rice Roti's.For this Preparation you need to choose tender round baby eggplants which is also called as Gundu Badanekayi in Kannada.You can choose green or purple baby eggplants.It is also know as Ennai kartirikai in Tamil nadu and Bharli Vangi in Maharashtra.

Ingredients:

Gundu badanekayi/baby egglants-7-8

To grind:
Coconut(grated)-1/2cup
Peanuts -handful
Sesame seeds-1Tbsp
Ginger-1" piece
Garlic-4-5 cloves
Tomato-1
Onion-1
Jeera-1tsp
Cinnamon -2"stick
Cloves-4-5
Tamarind paste-1tsp
Sarina Pudi/Sambhar Powder-1Tbsp
Salt to taste

For Tempering:
Oil-1Tbsp
Mustard seeds-1tsp
Curry eaves-2sprigs
Dry chillies-2
Onion-1,finely chopped

Method:
1.Wash the eggplants and cut x shape into 4 parts(as shown in the pictures) don't remove the stalks because that will hold the all the 4 parts.
2.Make  sure to check each eggplants so that they are not spoiled or worm infected.

3.Keep the cut eggplants in salted water until you prepare all the masala's,it will prevent egglants to turn brown.
4.In a mixer jar add all the given ingredients above  and grind it into a smooth paste with little water as possible.
5.Stuff the masala into slits of eggplants.keep it aside.
6.Heat a oil in a kadai,add mustard seeds let them pop then add dry red chillies,chopped onions and curry leaves,fry until onions becomes soft.
7.Add stuffed eggplants and fry for 2-3minutes ,cook by closing the lid on a medium flame.
8.When the masala starts sticking to the bottom, add the remaining stuffed masala and 1/2 cup of water.Cook till the eggplants becomes soft by closing the lid on a medium heat.
9.Now it is ready to serve hot with Akki rottis and it also goes well with Chappatis,dosa,Jolada rotti,and idli's.

Note:
1.I like my ennegayi to be semi dry,if you want more gravy you can add water and cook until you get the right consistency.
2.You can also add  green capsicum,it is a great combo with eggplants.
3.This recipe can be prepared with capsicums,skip the stuffing and  the rest of the method.
4.Other Eggplant/Brinjal/Aubergine recipes

Nuggekayi/Drumstick Palya

Ingredients:
Nuggekayi /drumsticks-4
Onion-1 small,roughly chopped
Dhaniya/coriander seeds-1Tbsp
Dry red chillies-4(I have used 2 milder and 2 hotter variety)
Peppercorn-1tsp
Cumin seeds-1tsp
Sesame seeds-1Tbsp
Freshly grated coconut-1/4cup
Tamarind -thumb size piece
Salt to taste
For tempering
Hing -pinch
Mustard seeds-1/2tsp
Curryleaves-1 sprig
Dry red chillies-2
Oil-1Tbsp

Method:
1.First wash and cut into 2.5inch long pieces,lightly peel the drumsticks and cook them
on a stovetop adding water 1/2 cup of water or in a microwave  for3-4 minutes(I cooked them in
 a microwave with 1/4 cup of water) and keep it aside along with water.
2.Dry roast the dhaniya seeds,dry red chillies,cumin,peppercorns on a medium flame until the
aroma comes,switch off the flame then add sesame seeds and stir it so that it fries in the remaining
 heat of the pan.leave it to cool.
3.In a mixie grind the roasted spices along with freshly grated coocnut and tamarind with little water
into a fine paste.

4.Heat a oil in  a pan,add mustard wait until it crackles add hing,dry red chillies fry for a second, then
add chopped onions and curry leaves,fry until the onions turn brown.
5.Add grinded masala fry for one minute then add 1/4cup of  water and close the lid and allow  to boil
for 2-3 minutes.
6.Open the lid when its boiling add drumstick along with water,add salt to taste.Cook for 3-4 minutes
or until gravy thickens.Nuggekayi palya is ready to serve.
7.It goes well with rice or chappatis or as a side dish.

Note:
1.Don't over peel the drumsticks,my mother says most of the nutrients and flavour of nuggekayi is in the skin.
2.If you want the thick  gravy reduce the water and if you want have thinner gravy for rice add more water
and adjust the salt as per taste.
3.You can also add potatoes along with this.for this you need to boil the chopped potatoes seperatly  just the way you cook drumsticks.
4.When gray begins boiling add potatoes and drumstick together.
5.I told you to retain the water in which drumstick are cooked because it has got more flavour and ofcourse
nutrients.you can retain both potato and drumstick water and use it instead of using plain water.

Bittergourd/Karela/Hagalakayi Gojju

Hi friends I am back after a long break...hope to stay and never take a break  again.. I am starting with bittergourd dish.. Hagalakayi  as you all know bitter in taste hence the name bitter gourd.It is not a favourite vegetable to all especially kids.As a kid even I used to hate it too but as I get older I used to like the taste of it. All the credit goes to my Grand mother and my mother because they used to make it so tasty.As the elders used to say all good things doesn't taste good but it is good for you likewise it is good for health.It regulates blood sugar level,purifies blood,antiviral  when it is included in regular diet.It is good for diabetic people so friends i want to share my family recipe of Hagalakayi gojju with you.Enjoy...

  

Ingredients:
Hagalakayi/Karela-1/2kg
Onion-1 big
Tomato-2
Fresh coconut-1/4cup
Sambhar powder-2tsp
Tamarind juice-1tbsp
Jaggery-2tsp or to taste
Salt to taste
Curry leaves-few
Turmeric-1/4tsp
Mustard-1/2tsp
Oil-1tbsp

Method:
1.Wash and Hagalakayi into roundels,remove pith and seeds from the middle.
2.Fry them with little oil and turmeric until golden brown and raw smell of the hagalakayi is gone.
3.Chop the onions and tomatoes roughly and reserve 1tbsp of onions for tempering.
4.Grind coconut,onion,one tomato and sambhar powder into fine paste adding little water.
5.Heat oil in a pan add mustard seeds,when they began to pop add reserved onions and fry until golden brown,add curry leaves and chopped tomatoes,fry until tomatoes becomes soft.
6.Now add fried hagalakayi and masala paste with a cup of water and salt to taste close the lid and leave it to cook on low medium heat.
7.When hagalakayi becomes soft and gravy thickens, add tamarind juice and jaggery mix well allow to cook for 5 minutes.Add water if need.
Serve hot with Chappatis or rice,it goes very well with akki rotti.

Note:

To extract tamarind juice,take lemon sized portion of tamarind.
wash once in clean water and in a microwave safe bowl add 1/4
cup of water add tamarind in a bowl and microwave it for 1 minute
and leave it to cool and squeeze the pulp of  tamarind nicely with hand
and separate the pulp and discard,reserve the juice.

Sorekaayi Thovve

Thovve is basically dal  prepared with vegetables and grinded fresh coconut,the dish will be less spicy and flavourful.It is very light on tummy  especially  for kids ...You can use any vegetables you have to prepare this.Moong dal can also be used but I prefer to use toordal,This is one of  my comfy food when I am feeling lazy...I hope yours too..))

Ingredients:
Sorekaayi/Dudhi/Bottle guard-1,medium
Toordal-1cup
Fresh Coconut-1/4cup
Green chillies-3
Lemon juice-2tbsp
Turmeric-pinch
Curry leaves-1 sprig
Dry redchillies-2
Oil/Ghee-1tbsp


Method:
1.Wash,peel and cut dudhi into cubes.
2.Wash dal and pressure cook dal and dudhi
along with 3cups of water,pinch turmeric for
3-4 whistles.
3.Grind the coconut and greenchillies,coarsly
without adding water.
4.Add the grinded mixture into the cooked dal,
add salt and boil for 5-10 minutes,take out of
heat add lemon juice.

5.Heat a ghee or oil in a tempering kadai or spatula,
add mustard seeds when they begin to splutter add dry
chilles,curry leaves and hing,take out of the heat
Immediatly add this tempering to the dal and mix well.
Serve hot with steaming rice and ghee on top...yum yum

Molake Hurulikaalina Saaru/Sprouted Horsegram Sambhar

Hi friends after a long break I am back with more delicious recipes,hope you enjoy...
This rustic saaru is a very healthy and full of flavours.In olden days horse gram is used to feed cattle's and horses,It is always considered as a poor men food.The horse gram is boiled in larger quantities overnight and they used to strain the liquid and separate the horse gram and given as feed for animals and the stock is used prepare nice saaru,eaten along with ragimudde and rice..
 
Ingredients:

Sprouts of horse gram-2cups
Onion-1big
Ginger-2"piece
Garlic-4-5cloves
Coconut-1cup
Cinnamon-1"stick
Cloves-4
Hulisarina pudi/ Sambhar powder-3tsp
Tomatoes-3 medium


For tempering:
Butter/ghee/oil-1tbsp
Mustard-1/2tsp
Onion-1small,roughly chopped


Method:
1.Grind all the ingredients except sprouts adding little water into fine paste.
2.Heat Butter in a pressure cooker,add mustard when they begin to splutter,add onions and fry until they are blackish brown.
3.Now add sprouts and fry for 1minute and add grinded paste along with 2-3 cup of water and salt to taste,pressure cook until 3-4 whistles.
4.When it is completely cooled,open the lid and strain the stock out of sprouts with colander.

5.Serve separately with steaming rice and ghee..yummyyyyyyyyyy
It also goes excellently with ragi mudde(ragi ball)

Easy Sambhar

Sambhar as you all know is a typical South Indian dish and is a everyday staple food in every household in South India.Sambhar is mixture of lentils and vegetables cooked with spices and tamarind.Each state in the South prepares it with a typical variation, adapted to its taste and environment.There are so many variations and methods to prepare sambhar,but I find this method very easy ,quick and tasty...You can use any veggies of your choice or you can prepare only any one or two vegetables together like doodhi,ridgegourd,drumstick,Snakegourd,potatoes with onions to name a few. You can use as much as veggies you like.


Ingredients:
Toor Dal/Tuvar/Togari bele-1cup
Turmeric-1/4 tsp
Green Chilles-2,slited
Sambhar powder-1 1/2tsp( any brand, I use Mtr sambhar powder)
Tamarind-small lemon sized
Tomato-1 big
Onion-1,sliced
Few Curry Leaves
Salt to taste
Fresh or desicated coconut-1tbsp
Jaggery-1tsp(optional)
Oil-1tsp
Drumstick-1,peeled and chopped into 3inch pieces
Carrot-1,cut into roundels
Indian Brinjal-2,cut into lenthwise pieces
Okra-2(optional)
Potato-1medium sized
Beans-5-6,cot into 2halves
For tempering:
Oil/Ghee-2tsp
Dry red chillies-2
Hing-1/4tsp
Methi seeds-4-5 seeds
Mustard-1/2tsp
Curry leaves-few

Method:
1.Chop all the vegetables into chunky size pieces.Wash and rinse tamarind in warm water for 15minutes,squeeze the juice from pulp and keep it aside.Wash toordal and rinse for 15-20minutes in water.
2.Boil 2/1/2cup -3cups of water in a pressure cooker pan,when it begin to boil add rinsed toordal,turmeric and all the above ingredients including vegetables,tamarind juice and sambhar powder,close the lid and whistle,pressure cook for 2-3 whistles.Wait for pressure to release.Open the lid and add jaggery and boil for
few minutes.
3.Heat oil or ghee in a small tadka pan,add mustard,wait until it splutters then add methi,hing,dry chillies and curry leaves fry for second and add this to sambhar.
This sambhar goes well with steaming rice,dosa,idli or vada.

Courgette/Zucchini Dal

                                                                      Courgettes

Ingredients:
Toordal/togaribele-1/4cup
Courgette-1 medium sized
Onion-1
Tomato-1
Green chillies-2 or 3
Gingergarlic paste-1tsp
Curry leaves-1sprig
Oil-1tbsp
Mustard seeds-1/2tsp
Cumin seeds-1/2tsp
Turmeric-pinch
Hing-pinch
Salt to taste
Juice of half lemon
Coriander for garnishing


Method:
1.Wash and cut courgette into thick roundels.
2.Pressure cook the dal in a cooker with pinch turmeric and 3cups of water.
3.Heat a oil in a pan,add mustard,cumin and hing,whenthey begin to splutter
add onions and curry leaves fry until they are golden brown,then add ginger
garlic paste,tomatoes and greenchillies and salt,cook until
tomatoes becomes soft.
4.Add courgette pieces and leave to cook lid closed on a medium flame until
it softens.
5.Now add the cooked dal and and mix well and cook for further 2-3minutes.
6.Remove from the heat,add lemon juice and garnish with coriander leaves.
7.Serve hot with rice.

Badnekaayi Alugadde Gojju/ Brinjal And Potato Gravy

Ingredients:
Brinjal-4(indian variety),diced
Potato-2big,cubed
Onion-1,finely chopped
Rice flour-1tsp(optional)
Salt to taste
Oil-2tsp
Mustard-1tsp
Curry leaves-2sprig
Fresh coriander-1tbsp,for garnishing


For grinding:
Fresh coconut-1/2cup
Garlic-2cloves
Ginger-1'piece
Tomato-1
Jeera-1tsp
Sambharpowder-2tsp
Garammasala-1tsp


Method:
Grind all the ingredients into fine paste.Heat a oil in a pan,add mustard
when they begin to popup add onions and curryleaves
fry untill translucent,then add potatoes fry for 2 seconds then add grinded paste and
two cups of water,cook until potatoes are nearly soft then add brinjal and salt to taste.
Cook for 10-12minutes on a medium flame.If you want thicker gravy add riceflour mixed with
little water.Garnish with coriander leaves.
Serve hot with chappatis,akki rotti or rice.

It goes well with dosa and idli's as well.

Hurulikalu Rasam

Ingredients:

Toordal/Togaribele-1/4cup

Water-1cup

Tamarind juice-1/4cup

Turmeric-pinch

Rasam powder-2tsp

Red chilli powder to taste

Hurulikaalu pudi/Horsegram powder-1tbsp

Jaggery to taste

Salt to taste

Fresh coriander

For tadka:

Oil/ghee-2tsp

Mustard-1/2tsp

Hing-pinch

Redchillies-2

Curryleaves-1sprig

Method:

Dry roast 1/2 cup of hurulikaalu /horsegram in a pan until brown,cool

and dry grind into fine powder.For this recipe i used only 1tbsp,store

rest for next use.

Cook the dal with 1cup of water and turmeric in a pressure cooker and keep it aside.

Heat a oil or ghee in a vessel, add mustard when they begin to pop up,add

red chillies, hing and curryleaves,saute for a minute and add tamarind juice and

cooked dal with 1 or 2cups of water cook until it begin to boil.

Now add salt,hurulikaalu pudi/horsegram powder,rasam powder,chillipowder

and jaggery cook for 2-3minutes,add coriander.

Serve hot with steaming rice and ghee.

Tomato Gojju

Tomato gojju is cooked in every household of Karnataka.It can be prepared
in jiffy.It goes well with dosa,idli,akki roti,rice or chappati....

Tomatoes-1/2kg

Onion-2

Sarinapudi-1tbsp

Curryleaves-1sprig

Oil-1tbsp

Mustard-1tsp

Garlic cloves-2,crushed

Coconut ,grated -1tbsp

Salt to taste

Coriander for garnishing


Heat oil in a pan,splutter mustard seeds when they began to pop add onions,crushed garlicand curryleaves,Saute until onions softens.
Add chopped tomatoes,sarinapudi,coconut and salt,close the lid and cook for 5 minutes.
Garnish with chopped coriander leaves.Serve with chappati,roti or rice.



NOTE:You can add water if you want thinner gravy.

Palak soppina thovve

Ingredients:


Palak(spinach)-1bunch

Toordal(togaribele)-1/2cup

Onion-1,big

Greenchillies-6

Ginger-1 inch,crushed

Jeerapowder-1tsp

Curryleaves-1sprig

Lemonjuice-1 lemon

Mustard-1/2tsp

Hing-pinch

Redchillies-2

Ghee-1tbsp


Method:


Cook dal in a pressure cooker with 2cups of water.

In a another vessel cook palak,onion,greenchillies with 1 cup of water.

Mix cooked palak in dal ,add salt cuminpowder and lemon juice cook for 5 minutes.

Heat ghee in a skillet,add mustard when it begains to pop up,add redchillies,crushed ginger

curryleaves and hing,Add this tempering to dal,serve hot with rice.

BASSAARU

Bas saaru is a very authentic dish of mandya and mysore. It is very popular in villages.
As I am from mandya district It is a regular dish in my mothers place. It is non oily and very healthy dish to eat,loaded with lot of leaf greens ,pulses,dals and vegetables .it is a good combination to raagi mudde.

The South Karnataka or old Mysore region also known as Bayaluseeme or the plains including the present day Kolara, Bengalooru, Mysooru, Tumakooru, Mandya, Haasana, Chamarajanagara is more often then not synonymous with Karnataka cuisine though culinary traditions else where in Karnataka can be significantly different from this one. Ragi and Rice are the most important staple grains, Jowar and Bajra are also cultivated and consumed in the drier parts of the region. The first meal of the day is the break fast which is quite substantial. Regular meals consists of Ragi mudde or steamed dumpling made from ragi flour,a curry to roll bits of the dumpling often called Saaru, Rice and Yogurt. Optional accompaniments include a salad called Kosambari, vegetable side dish called Palya and assorted pickles.

Ingredients:

Hara moong (Hesarukalu)-1cup

Toordal(togaribele)-1/2cup

Garlic-1 whole big(1/2 for roasting and 1/2required as raw)

Onion-1big(same as above)

Tamarind-lemon size

Coconut freshly grated-1/2cup

Curryleaves(karibevu)-2sprig

Sarinapudi-1tbsp



For tadka:

Ghee/oil-2tsp

Onions finely chopped-2tsp

Garlic cloves-4-5(as many as you wish)

Mustard-1tsp

Method:

First cook dal and moong in a cooker with sufficiant water for 2 whistles,then leaveit to cool. Now roast 1/2 onion and 1/2 garlic along with skin, in a open flame on a hob with skewers.After roasting remove the skin and chop roughly.Now grind coconut,tamarind,1/2raw onion and garlic,1/2roasted onion and garlic,1tbsp of cooked dal and moong, sarinapudi into a fine paste by adding little water.Separate the water from cooked dal and moong and keep aside.Now put tadka of ghee, mustard, onion ,garlic untill little black, then add grind masala to tadka and fry for 2 minutes, then add curryleaves along with stem(this gives nice aroma to saaru).After 2 minutes add dalwater and allow to boil for 10minutes in sim flame, add salt to taste. Boil for 2minutes(don't over boil)now it is ready to enjoy with ragimudde or rice.

For cooked dal and moong mixture put tadka of oil, mustard, red chillies,little onion and fresh coconut,serve as a side dish to bas saaru.



You can prepare bassaaru with different combinations of vegetables,dals and pulses.

Some are listed below:

1. Cabbage and toordal

2. Hurulikalu(horsegram)only

3. Beans (hurulikayi) and toordal

4. Vaalbeans (avarekalu)

5. leafgreens like dantinasoppu and toordal

6. Dill greens ,beans and toordal

7. Blackeyebeans and toordal