Tuesday, May 22, 2018

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 
  • Oil-1 tsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves-  1 sprig
  • Coriander leaves
Soak Thur dhal for 10 mts n then pressure cook it 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 

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 

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 !

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