Brinjal Puddi Sagle

Ingredients :

5 nos - Brinjal (Aubergines/Egg plant)
1 cup - Grated coconut
10 nos - Fried red chillies
1 tsp -Tamarind paste
2 tsp - Coriander seeds
1 tsp - Fenugreek seeds
1 tsp - Jaggery
Salt to taste
1 tbsp - Mustard seeds

Cooking Instructions :

- Wash the brinjals, cut into large square pieces and keep aside.
- Prepare the masala using grated coconut, red chillies, tamarind, salt and jaggery. Add fried coriander and fenugreek seeds to this masala, and grind to a fine paste.
- Smear the brinjal pieces with this masala.
- In a pan add 2 tbsp oil, mustard seeds. When it splutters add brinjal pieces and just sprinkle a few drops of water and cook on a low flame.

Brinjal Bajji

Ingredients :

1 no - Brinjal
Salt to taste
4 nos - Green chillies
1/4 tsp - Tamarind
1/8 tsp - Asafoetida
2 sprigs - Coriander leaves, for garnishing
1 tbsp - Coconut oil
1 no - Onion

Cooking Instructions :

- Apply a thin coat of oil to the brinjal (Egg Plant/Aubergine) and place on a naked flame of medium heat. Rotate the brinjal often so that it is cooked evenly from all the sides.
- Remove from flame only after the skin of the brinjal turns black.
- Allow it to cool, then slowly remove the skin, wash the brinjal and mash it.
- Add crushed green chillies, salt, tamarind water, asafoetida, coriander leaves, coconut oil and mix properly. Chopped onions may be added.

Cabbage Upkari (Cabbage Palya)

Ingredients :

1/4 kg - Cabbage (chopped finely)
1 no - Potato (cut into small cubes)
2 nos - Onion (chopped finely)
Salt to taste

For Seasoning :

4tbsp - Oil
1/2tbsp - Mustard seeds
5 nos - Red Chillies

Cooking Instructions :

- Heat oil, add mustard seeds and chopped red chilies and splutter
- Add chopped onions, saute till golden brown.
- Add chopped potato and cabbage.
- Add salt to taste and little water.
- Allow the vegetables to cook. Serve hot with rice and Rasam.

Dosa (Rice Pancakes)

Ingredients :


1 Cup - Urad dal
2 Cups - Rice
Salt to taste
Oil per requirement


Cooking Instructions :


- Soak Urad dhal and rice in water separately for about 3-4 hrs.
- Then grind Urad dhal in a grinder for about 20 min using water. The batter should be very finely ground and smooth.
- Make a similar batter of rice, add Sufficient water so that the batter is not thick.
- Add about 2 tbsp salt mix properly. Let the batter ferment for about 8-10 hrs.
- Heat the flat pan, smear it with oil, pour 1 ladle full of batter and spread evenly in a circular motion to cover the entire pan. Cover with a lid.
- Flip the dosa using a spatula and pour oil on the side. Roast till crisp and serve hot with Coconut Chutney.