Oota From Terrace Thota .. Ukde seeth, Mysuru green Long Brinjal Spicy Stir Fry Ladies Finger Vaagu, Round Green Brinjal Talasani, Capsicum Bajo, Dalithoy n Alsande bee with knol khol Ghassi ...

Oota From Terrace Thota .. Ukde seeth, Mysuru green Long Brinjal Spicy Stir Fry  Ladies Finger Vaagu, Round Green Brinjal Talasani, Capsicum Bajo, Dalithoy n Alsande bee with knol khol Ghassi ... 

Vaigana Hing  Talasani  / Brinjal Spicy Masala  

• Long Green brinjal - 4
• Oil- 1 tblsp 
• Mustard seeds-1 tsp
• Hing/Asafoetida- Generous amount
• Red chilly powder-2 tsp 
• Turmeric powder- a pinch 
• Salt to taste ,

Method
Wash n chop brinjals to thin long pieces  

In a kadai add oil, splutter mustard seeds, add in hing, chilly powder, turmeric powder n sliced brinjal pieces  along with salt, cover n cook on sim flame ... stir in between .

Ladies Finger Vaagu 

• Ladies Finger - 1/4 th kg 
• Oil - 1 tsp 
• Tomatoes-2   
• Red chilly powder- 2 tsp
• Hing /Asafoetida - 1/4 th tsp
• Mustard Seeds  -1/2 tsp
• Grated coconut-1 tsp
• Oil-2 tsp
• Salt to taste

Method
Wash ,pat dry the ladies fingers n chop into roundels .

In a kadai add one tsp oil n add the chopped ladies finger n stir well for few minutes . Take it out .

In the same kadai add oil , splutter mustard seeds n add hing n stir for few seconds , add chopped tomatoes n cook, add chilly powder n stir for few seconds , then add the stir fried ladies finger roundels , salt n cook till done .Add grated coconut n mix well . 

Round Green Brinjal Talasani / stir fry 

•  Round Green Brinjal ... 3
• Salt to taste

Seasoning

• Oil.. 2 tsp
• Mustard seeds.. 1 tsp
• Dry red chilles ... 4

Method
Wash n chop the green round brinjal's  into 2 inch pieces .

In a kadai add oil, splutter mustard seeds, add torn dry red chilles, chopped brinjal pieces , little water , salt n cook till done 

Capsium Bajo /Besan Fries  

• Capsicum ..3 

To make a semi solid batter

• Besan /Gram flour- 1/4 th  cup
• Red Chilly Powder -1 tsp 
• Hing/Asafoetida..2 huge pinch
• Water as needed to prepare the batter
• Salt to taste 
• Oil as required to deep fry 

Method
Wash n Slice the capsicum to desired shape ..

Prepare a batter using besan, hing, red chilly powder , salt n water to a medium consistency .

Heat oil in a deep kadai , dip the  sliced capsicum  in the batter few at a time n deep fry till crisp . 

Dalithoy 

• Toor dal - 1 cup
• Green chilly - 4  or according to the taste 

Seasoning 

• Oil/Ghee -1 tsp
• Mustard seeds - 1 tsp
•  Curry leaves - 1 sprig 
• Dry red chillies -2
• Hing/Asafoetida water- 1 tsp
• Salt to taste

Method
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 

Alsande B with Navil Kosu Ghassi ( Black Eyed Bean with Knol Khol Cooked in Coconut Based Gravy )

• Alsande b /Cow peas /black eyed bean ... 1/2 cup
• Tender Knol Khol... 1 

To grind to a fine paste 

• Grated coconut ..1 cup
• Roasted dry red chillies... 4 
• Tamarind ..Tamarind seed size 
• Salt to taste 

Seasoning

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

Method

Wash cow peas n pressure cook it ..dont over cook n make mushy .

Wash n chop the tender knol khol to 2 inch cubical. cook in little water till tender . 

Grind all the ingredients meant to grind to a fine paste .

Add the cooked stuffs in a vessel,add the ground masala n salt .Boil well n then give the seasoning .