Ukde Seeth , Mattu Gulla /Seasonal Green Round Brinjal Sambar , Navil kosu Upkari /Knol Khol stir fry ,Garlic Chutney Powder

Ukde Seeth , Mattu Gulla /Seasonal Green Round Brinjal Sambar , Navil kosu Upkari /Knol Khol stir fry ,Garlic Chutney Powder

Mattu Gulla /Seasonal Green Round Brinjal Sambar  

• Mattu Gulla /Seasonal Green Round Brinjal... 2 cup's 
• Thur Dhal- 1/2 cup
• Onion ..1 
• Tomato-1
•  Sambar Powder- 2 tsp
• Tamarind - marble size
• Hing /Asafoetida- a pinch
• Salt to taste 

Seasoning

• Oil-1 tsp
• Mustard seeds - 1/2 tsp
• Curry leaves-  1 sprig

Garnishing

• Coriander leaves

Method  
Soak Thur dhal for 10 mts n then pressure cook it ..cool n churn it well . 

Boil Mattu Gulla  , chopped onion n chopped tomato in little water till soft .
 
Soak tamarind in water for 20 mts n extract juice n to it add sambar powder n mix well .

In a vessel add the cooked stuffs , tamarind sambar powder mix n salt . cook well , Add hing water . mix well . Then do the seasoning  n then garnish .

Navil kosu Upkari /Knol Khol stir fry 

• Tender Navil Kosu/Knol Khol - 3 
• Onion -1 huge 
• Oil - 2 tsp
• Mustard seeds- 1/2 tsp
• Hing/Asafoetida -2 pinch 
• Dry red chilly -3 or 4 broken 
• Salt to taste 
• Grated coconut - 1 tblsp 

Method 

Wash the navil kosu n roughly scrap it n chop into 2 inch cubical 

Chop onion 

In a kadai add oil n splutter mustard seeds , add hing n stir for a second n then add the chopped onion n fry till transparent , Add the broken dry red chillies n stir for few seconds . Add the chopped cubicles , water n cook till soft but not mushy .Add grated coconut n mix well . 

Garlic Chutney Powder - 

• Garlic bulbs - 3
• Dry Red chillies- 10 long n 5 short  or according to the taste
• Dry copra   - 1 
• Tamarind- Marble sized 
• Oil - 2 tsp
• Salt to taste 

Method
Grate the dry copra  . 

Peel garlic flakes , crush them a little and in  little oil roast them till brown .Remove it 

In a pan add little oil n roast the dry  red chillies . Remove it . 

Dry roast the grated copra  on low flame till it gives a nice aroma ( dont burn it )   . 

Allow all of it to cool.

Now in a dry mixer , 1st grind the roasted red chilly to a fine powder, then add roasted garlic flakes, tamarind n grind again , lastly add roasted  grated dry copra   along with salt n grind . 

Remove , mix well n store in an air tight container !