Ingredients:10 small Green Brinjal (bandanekai)
3/4 cup fresh/frozen shredded Coconut3/4tsp Methi seed (Fenugreek) 1tspUrad dal2 Red Chilliesgrape size TamarindSalt to taste2tsp Canola oil (or any cooking oil)1/4tsp Mustard seeds1 red chilly3 to 4 Curry leavesMethod:
- Wash and remove the cut brinjal's as shown below.
- Add around 1/2 cup of water and cookuntil almost tender. Then add salt to it
- In a small pan heat 1tsp oil, fry methi in medium heat for 3-4min. Then fry urad dal and red chillies until it gives out nice aroma
- Grind shredded coconuts, tamarind, fried methi seeds, fried urad dal and chillies into a smooth paste with sufficient water {If coconut is frozen; use hot water}
- Add the paste to the cooked brinjol. Add water if required. Let it boil properly.
- Heat a pan with oil; add mustard & red chilly. Once mustard starts to splutter add curry leaves
- Add seasoning to the curry
Ingredients:
1/4 cup Peeled and thin sliced Raw Mango
1/2 cup frozen/fresh grated Coconut2 green ChilliesSalt to taste
2tsp Canola oil (or any cooking oil)
1/4tsp Mustard seeds
1 small red Chilly
3 Curry leaves
Method:
- Grind coconut, salt, mango and red chillies into smooth paste. Add little water (around 5tbsp) {For frozen coconut use hot water}
- Heat a pan with oil and add mustard. Once mustard starts to splutter add curry leaves. Add seasoning to chutney.
- Serve it with dosa or idli
Ingredients:
2 cup Sona masoori rice2 Red chillies1tsp Coriander seeds1tsp Cumin seeds1/4 cup Poha (Avalakki)1/2tsp Turmericgrape size Tamarind1 and 1/2 cup Spinach, choppedSalt to tasteCooking oil
Method:
- Wash and soak rice in water for around 3 -4 hrs
- Grind rice, chillies, cumin seeds, coriander seeds, tamarind, turmeric, salt into a smooth paste. Batter should be neither thick nor thin (as shown below); add around 1/2 cup of water while grinding. To the batter add chopped spinach
- Grease a vessel with 1tsp oil and pour the batter. Steam it for around 20-30mins in medium heat
- Cut into cubes and serve it hot