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Stuffed Brinjal Curry| Baingan curry| Eggplant homestyle curry| Bharali Vangi curry|ennegai| kura

on October 08, 2024

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Amaranth /Dantina soppina Chutney

Amaranth/Dantina soppu is highly nutritious. The fiber content of amaranth is three times that of wheat and its iron content, five times more than wheat. It contains two times more calcium than milk. This Chutney is very simple,tasty and easy to make. Ingredients Amaranth leaves(chopped finely)- 1 bunch Green chillies- 5-6 Tamarind juice-2 tsp Sugar- 1/2 tsp Salt to taste Oil-1 tsp Seasoning Oil-2-3 tsp Mustard seeds-1 tsp Urad dal- 2 tsp Red chillies- 2-3 Hing-a pinch Method Wash and cut the Amaranth leaves.Take a pan, pour little oil, add green chillies,cut Amaranth leaves and fry for 2-3 mins till the leaves get wilted.Let it cool. To this add tamarind juice,sugar,salt and grind without adding any water. Add seasoning to this mixture and mix well. Serve with Rice,chappati,parathas,Bhakri(jowar rotis)

Crispy Masala Dosa- "Dosa Mela"

Ingredients Rice(long grain)-4 cups Urad Dal-1 cup Chana dal-2 tbsp Moongdal-2 tbsp Toor Dal-2 tbsp Aval/Poha-2 tbsp Onion-1 small Sugar-2 tsp Method Soak Rice, uraddal, moongdal, Chanadal, Toordal, Aval/poha together for 5-6 hours. Grind to a fine paste in a Mixie or wet grinder.Consistency of the batter should not be very thick.Grind the onion along with the ingredients.Keep the batter covered overnight for it to ferment.While preparing dosa add sugar to the batter( Adding sugar will give the crispiness and browning effect to the dosa) Heat the Tava/griddle and grease with little oil. Pour a ladle of batter over the griddle and spread it.Make it thin and round dosas. Pour a teaspoonful of oil around the edges.Let the heat be medium so that dosas will get crispy. Tips : You can cut the onion and smear(rub) it on the tava before pouring the batter so that it will be easy to lift dosas from the tava. Ingredients for Red Chutney Onion-1/2(Roast in oil) Red chillies(Roast and po

Hagalkai / Bitter gourd /Karela gojju

Ingredients: Bitter gourd -4 nos (remove seeds and cut) Oil- 3 tbsp Mustard seeds- 1/2 tsp Turmeric powder- 1/2 tsp Tamarind juice- 2 tsp Jaggery- 2 tbsp Curry leaves-4 or 5 Rasam Powder- 1/2 tsp For Masala: Grated Coconut(either fresh or dry)-3/4 cup Chana dal- 2 tsp Jeera seeds- 1 tsp Methi seeds- 1/2 tsp Sesame seeds- 2 tsp Red chillies- 4-5 Hing- 1/2 tsp Oil- 1 tsp Method: Fry all the masala ingredients and grind it in a mixie with coconut with little water. Cut bittergourd into thin 1 inch piece.Heat oil in a kadai/pan add mustard seeds,red chillies,curry leaves and turmeric.Now add bittergourd.Fry until bittergourd turns golden brown.Add the ground mixture,rasam powder,salt ,tamarind juice,jaggery.Add water if needed.Let it boil .Simmer for a few mins until gojju thickens. Serve with Rice,chapatis.. I am sending this recipe to Pooja's “ Vegetable Of the Week - Bitter Gourd "

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