White Rice , Dalithoy , Matti Gulla Tawa Podis n Matti Gulla Puddi Sagle adding Ambado ..
Pressure cook toor dal with 1 tsp of oil . It has to be cooked well ,then churn it . Add slit green chillies with salt n boil well .Add water for desired consistency ( medium , neither too thin nor too thick )
In a seasoning pan add oil or ghee , Add mustard seeds , when they splutter add torn red chillies n curry leaves...add this to the cooked dhal n then add hing water . Mix well
Matti Gulla Tawa Podi ( Seasonal Round Green Brinjal Tawa Fries )
Wash n remove the stem of seasonal green round brinjal .. Pat dry n slice it to 1 inch thickness .
In a bowl add Chilly powder, turmeric powder, hing water, salt ..mix well then add the sliced brinjal ,sprinkle little water n mix well again..keep aside just for 5 mts .
Heat a dosa tawa , add a tsp or 2 of oil ... Run the marinated sliced brinjal pieces over the rice flour n place them on the tawa n shallow fry on sim to medium flame on both sides .
Matti Gulla Puddi sagle adding Ambado/Seasonal Mlorean Green Round Brinjal sauteed in Coconut based Dry Masala adding Sour Hog Plum
wash n pat dry the brinjals ... slit it lengthwise from bottom into 4 slits ..retain the stalk ..
Wash n roughly crush the sour hog plum's
In little oil roast coriander seeds n fenugreek seeds .
Grind grated coconut. roasted red chillies n salt to a thick masala ( dont add water ) n just before removing the masala add the roasted fenugreek and roasted coriander seeds and grind for few minutes to a semi coarse paste
Stuff the ground masala to the slit brinjals.
In a kadai ,add oil then splutter mustard seeds n add curry leaves , place the stuffed brinjal side by side n sprinkle remaining masala along with little water n crushed sour hog plum cover and cook . open lid in between and turn over the brinjal's to prevent sticking it to the kadai .
cook till the brinjals are soft and the masala is dry .