White Rice , Dalithoy , Matti Gulla Tawa Podis n Matti Gulla Puddi Sagle adding Ambado ..

White Rice , Dalithoy , Matti Gulla Tawa Podis n Matti Gulla Puddi Sagle adding Ambado ..

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 

Matti Gulla Tawa Podi ( Seasonal Round Green Brinjal Tawa  Fries ) 

• Matti Gulla / Seasonal Green Round Brinjal - 1 
• Red chilly powder- 2 tsp 
• Rice flour - 1 tblsp
• Turmeric powder- 2 pinch 
• Hing water- 1 tsp 
• Salt to taste 
• Oil as required  to shallow fry  

Method 
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 

• Matti Gulla / Seasonal Mlorean Green round brinjal Brinjal - 6 to 8 ..i chose small size 
• Ambado/Sour Hog Plum ..3 

To grind  

• Grated coconut-2 cup's
• Roasted dry red chillies-6 to 8 
• Fenugreek seeds-1/4 th tsp
• Coriander seeds- 2 tsp heaped 
• Salt to taste

Seasoning 

• oil-2 tsp
• Mustard seeds-1/2 tsp
• Curry leaves- 1 sprig

Method 
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 .