White rice, Mattu gulla Mosaru Bajji ( Udupi delicacy ) n Vangyache Kaap ( Maharastrian Delicacy ) ..

White rice, Mattu gulla Mosaru Bajji ( Udupi delicacy ) n Vangyache Kaap ( Maharastrian Delicacy )

Mattu Gulla Mosaru Bajji 

• Mattu Gulla (seasonal Mlorean Variety ) /or any other variety ..1 
• Curds..1 cup 
• Green chilly..2 ( chopped ) or according to the spice 
• Chopped coriander leaves.. 2 tsp 
• Salt to taste .

Seasoning 

• Oil ..2 tsp
• Mustard seeds..1/2 tsp
• Urid dhal..1 tsp 
• Hing /Asafoetida..1 pinch 
• Curry leaves..1 sprig 
• Dry red chilly..1 

Method
Wash, pat dry the mattu gulla , apply oil all over n roast it directly on the flame turning around till the skin is charred . cool , remove the skin n mash it well . 

whisk the curds n add it to the mashed brinjal, add chopped green chilly , add chopped coriander leaves,salt  n mix well with hands n then give the seasoning . 

Vangyache Kaap ( Purple Round Brinjal Tawa Fries )

• Huge Purple Brinjal sliced into roundels ... 8 
• Oil as required to shallow fry . 

For masala marinade 

• Red chilly powder..3 tsp
• Coriander powder..1 tsp 
• Cumin powder..1/2 tsp
• Amchur powder.. 1/2 tsp 
• Turmeric powder ..1/4 th  tsp 
• Gram flour/Besan .. 1 tblsp 
• Rice flour.. 2 tblsp 
• Salt to taste  

Method

Soak the sliced brinjal roundels in water for about 10 mts to remove the bitterness if any .

Pat it dry 

In a bowl add all the masala powders , salt , sprinkle little water n add the brinjal roundels .Mix n  let coat the masala well . Keep aside for a while . 

Heat a dosa tawa, drizzle oil n place the masala coated sliced brinjal , side by side n roast on both sides till done .