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Wednesday, January 16, 2019

Ukde seeth , Birinda Saaru , Ambuli Nonche , Terrace Grown Vaigana Randayi/ Purple long Brinjal cooked in Semi dry Masala,Terrace Grown Matti Gulla Talasani with Bimbul ( Seasonal Brinjal stir fry with Bilimbi ), Vodi n Pappodu

 Ukde seeth , Birinda Saaru , Ambuli Nonche , Terrace Grown Vaigana Randayi/ Purple long Brinjal cooked in Semi dry Masala,Terrace Grown Matti Gulla Talasani with Bimbul  ( Seasonal Brinjal stir fry with Bilimbi  ),  Vodi n Pappodu

Birinda Saaru /Dried Kokam Petals Plain Rasam 
  • Birinda Sola /Dried Kokam Petals ..10 to 12 
  • Green chilles ... 3  slit 
  • Jaggery... Gooseberry size, 2 
  • Water -4 cup's 
  •  Salt to taste 

Seasoning 

  • Oil ...2  tsp
  •  Garlic Flakes -8 to 10 , slightly crushed . 
  • Dry red chilly ...2 broken 
Method 
Wash the Dried kokam Petal with enough water to remove dirt n soak it in 4 cup's of   water for about 1/2 an hour , Boil this well along with slit green chilly n jaggery ... Add salt , then season 




Vaigana Randayi/ Purple long Brinjal cooked in Semi dry Masala



  • Vaigana/Purple long Brinjal - 4 to 6
  • Tamarind - Goose berry size 
  • Jaggery - Goose berry size 
  • Salt to taste 


To roast n grind 



  • Oil -2 tsp
  • Coriander seeds - 1 tblsp 
  • Cumin seeds -1 tsp 
  • Chana Dhal - 2 tsp 
  • Hing /Asafoetoda - 2 pinch 
  • Dry Red Chilly - 4 , add per the spice 
  • Grated coconut - 1 tblsp 
  • Raw Rice - 1 tsp 


Method 

Wash n chop the brinjal's n put in water to avoid discoloration.

Boil chopped brinjal with tamarind n jaggery till cooked but not mushy .


In a pan add oil n roast coriander  seeds, cumin seeds, chana dhal , hing n dry red chilly . Remove it cool n grind to a semi coarse paste along with grated coconut n raw rice. 


Add the ground paste to the cooked stuffs along with salt  n boil well . 


Note: The Gravy should be semi solid , neither liquid nor solid . The consistency should be medium . 




Matti Gulla Talasani with Bimbul  ( Seasonal Brinjal stir fry with Bilimbi  )


  • Matti Gulla/Seasonal round brinjal ... 2
  • Drumstick ..2
  • Bimbul /Bilimbi .. 2 
  • Salt to taste


Seasoing



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


Method

Wash n chop the matti gulla into 2 inch pieces .

Wash , chop the drumstick to 2 inch pieces n remove the fibre .


Wash n chop the bimbul length wise .


In a kadai add oil, splutter mustard seeds, add torn dry red chilles, chopped matti gulla, chopped drumstick , bimbul , little water , salt n cook till done 

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