STUFFED BABY EGGPLANT

Eggplant is one of my favorites and so the dishes made from it is also my favorite.One such dish is stuffed eggplant.A spicy tangy powder is stuffed inside the veg. and the same is used for making the gravy in which these are cooked.They go best with white rice and dal or with just kanji/pej.I use bulb shaped eggplants for this.I sometimes use my thambale pudi for stuffing.That is also equally delicious.

INGREDIENTS

Small eggplants - 7-8 nos

Small onions/shallots - 10-12 nos, sliced

mustard seeds - 1 tsp

curry leaves - 1 sprig

turmeric - 1 tsp

green chillies - 3 nos, slit

For roasting and grinding:-

Coriander seeds - 3 tbsp

Cumin seeds - 1 1/2 tsp

Peppercorn - 10 seeds

dry red chillies - 5-6 nos

Curry leaves - 1 sprig

chana dal - 2 tbsp

urad dal - 1 tsp

peanuts - 3 tbsp

Coconut pdr - 1/2 cup

Sesame seeds - 1 tbsp

salt to taste

Tamarind paste - 1 1/2 tsp or according to ur taste

METHOD

First roast all the ingredients for the powder except salt and tamarind paste.be careful to do it on a low flame.Add the coconut pdr and sesamme seeds in the last minute otherwise it will burn.Grind it all together with tamarind paste and salt.Keep it aside.

Now holding onto the stem of the eggplant ,starting from the opposite end slice the eggplant crosswise 3/4th of the way until it just opens up(dont cut off the stem,keep it intact.Just very useful while eating.Hold onto it for gobbling one neatly).Apply some salt on the insides and stuff the eggplant generously with the spice powder.Keep it aside for 15-20 mins.Reserve some of the powder for the gravy.

Heat some oil in a pan. Add mustard seeds.When it starts to crackle add the shallots,curry leaves,turmeric and salt.Saute until the onions become soft.Add the powder and some water to bring it to a paste consistency.Drop the stuffed brinjal and nicely mix everything together.check salt.Sprinkle some more water to help the brinjals cook.Cover with a lid and let it simmer for 15-20 mins or until the brinjals are cooked fully.Serve it hot with rice and dal or just kanji/pej.

VAIGHANACHE UPKARI using THAMBALE PUDI

Thambale pudi a.k.a chutney powder is one of the most versatile and tastiest powder i have known.It is made using a variety of spices, toasted coconut and lentils.I got this recipe from my mom.Its just perfect.

It can be eaten with rice,idli or dosa,roti's or use it to flavor a variety of dishes and upkari's.Its so delicious that you can have it endlessly just on its own.Here i used to flavor one of my favorite vegetable brinjal.You can use any variety of brinjal but the one i used here are the small,round green ones.They are slightly sweeter and not at all bitter.You can also stuff the brinjal with this powder and cook it with shallots.That is also one of my favorite dish.

THAMBALE PUDI

INGREDIENTS

urad dal - 1 cup
Chana dal - 1 cup
Coriander seeds - 1/2 cup
Red chillies - 10 nos
Shredded coconut - 3 cups
Curry leaves - 1 cup
Tamarind - 2 tsp
salt

METHOD

Roast each dal separately and keep aside.Roast coconut,red chillies,curryleaves and coriander seeds also separately and keep aside.Coarsely grind urad dal and chana dal and keep aside.grind coriander seeds smoothly and keep aside.Grind red chillies also to a fine powder and keep aside.Then grind the coconut smoothly and later add the dried curry leaves and grind it together.Then mix everything together in a bowl with tamarind and salt.Store it in a cool place in a dry container until use.
NOTE:-The blender should be totally dry before grinding the ingredients.That will increase the shelf life of the powder.

VAIGHANACHE UPKARI

INGREDIENTS

Brinjal - 6-7 nos ,diced I used the small ,round green ones.You can use variety.
mustard seeds - 1 tsp
turmeric - 1/2 tsp
red chilli pdr - 1 tsp
curry leaves - 1 sprig
thambale pudi - 1/3 cup
salt

METHOD

Coat the diced brinjal with the powder and keep aside.Heat oil in a pan.Add mustard seeds,when it starts to crackle add curry leaves,turmeric pdr and red chilli pdr.Then add the coated brinjal.Sprinkle some water and add salt.Cover and Cook on a medium low heat for 15-20 mins or until tender.Serve hot with rice and dal.

Come back to see what my marathon buddies have cooked up today!!!

Divya - Orange Cake with cream cheese frosting

Sri - LBS#34

Anu - Mushroom Rolls

Laks - Hot Chocolate

Siri - tali hui bhindi

Raaga - Raspberry raisin Ring

Dhivya - Dried blueberry Vol-au-vents

Swati - Chicken Kheema masala

Bhags - Asparagi Riso

SAMBHAR POWDER

This is the best sambhar powder i have used and i got this from my mom and i have been using this pdr all my life and i like nothing better than this.

INGREDIENTS

coriander seeds-1 cup
urad dal-1/4 cup
red chillies-4 nos
chana dal-1 tbsp
turmeric pdr-2 tsp
asafoetida-2 tsp
curry leaves-a lil
methi-1 tbsp
cumin seeds-1tsp

METHOD

Dry roast everything except turmeric pdr and asafoetida, separately since everything is of different texture and takes different times to roast and on a low flame.Mix everything together and while its still hot add turmeric pdr and asafoetida.Grind them all together when its still warm.This will give a good flavour to the pdr.Store it in tight container in a shade away from moisture.