Friday, January 20, 2017

Ukde Peja ,Salla Ambe Koddel with Paccha Ponosu . Vaigana Puddi sagle ( Baby eggplants sauteed in coconut based dry masala ) n Karathe Podi /Bitter Gourd deep fries

Ukde Peja ,Salla Ambe Koddel with Paccha Ponosu . Vaigana Puddi sagle ( Baby eggplants sauteed in coconut based dry masala ) n Karathe Podi /Bitter Gourd deep fries

Salla Ambe Koddel with Paccha Ponosu . ( Brined Stuffs curry ) 
  • Brined Salla /Raw Jackfruit Brined ..5 to 6 ,
  •  Brined Raw Mango .. 1 small
  •  Brined Paccha Ponosu ... 1/2 

 To grind to a fine paste .. 

  • Grated coconut ..1/2 cup
  •  Roasted dry red chilly ...6 

  • Oil..2 tsp 
  • Crushed garlic flakes ..8 
Wash well all the brined raw jackfruit, paccha ponosu n raw mango .. Slice the brined raw jackfruit ,
Chop the brined raw mango n brined Paccha Ponosu ... Boil all the 3  well in little water .. 

Grind grated coconut n roasted dry red chilly to a fine paste . Add the ground paste to the cooked stuffs , add water for consistency n boil well n then season ... 

Note : Add salt only if required as its already brined . 

Vaigana Puddi sagle ( Baby eggplants sauteed in coconut based dry masala ) 
  • Brinjal (small variety) - 10
To grind 
  • Grated coconut-1 cup
  • Roasted dry red chillies-10
  • Tamarind- Tamarind seed size
  • Fenugreek seeds-1/4 th tsp
  • Coriander seeds- 2 tsp 
  • Salt to taste

  • oil-2 tsp
  • Mustard seeds-1/2 tsp
  • Curry leaves- 1 sprig
wash n pat dry the brinjals ... slit it lengthwise from bottom into 4 slits ..retain the stalk .. 

 In little oil roast coriander seeds, fenugreek seeds .

Grind grated coconut.  roasted red chillies , tamarind 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 . 

Stuff the ground masala to the slit brinjals.

In a kadai ,add oil then splutter mustard ,, curry leaves , place the stuffed brinjal side by side n sprinkle remaining   masala along with little water , cover and cook . open lid in between and turn over the brinjal to prevent sticking it to the kadai . cook till the brinjals are soft and the masala is dry .

Karathe Podi /Bitter Gourd deep fries
  • Bitter Gourd -  2 
  • Red chilly powder-3 tsp 
  • Rice flour- 1 tblsp 
  • Hing - 2 huge pinch 
  • Turmeric powder- 1/4 th tsp 
  • Salt to taste 
  • Oil for deep frying 

Wash the bitter gourd's , chop into roundels . wash this in water for about 4 to 5 times n apply salt to it n keep aside for 1 hour . 

In a bowl add red chilly powder ,rice flour,hing , turmeric powder n salt    Squeeze well the salted bitter gourd roundels n add , mix well .. set aside for few mts.

Heat oil in a kadai  n deep fry the marinated roundels till crisp  4 to 6 at  time . 

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