Tuesday, December 17, 2019

Aromatic Basmathi Rice with Terrace grown Mysuru badane, Nugge Kayi huli ( Green Long Brinjal n Drumstick Sambar with Ground Masala n Avakaya Pickle ( Raw Mango Pickle )

Aromatic Basmathi Rice with Terrace  grown Mysuru badane, Nugge Kayi huli ( Green Long Brinjal n Drumstick Sambar with Ground Masala n Avakaya Pickle ( Raw Mango Pickle )  

Mysuru Badane Huli adding Drumsticks 
  • Mysuru Badane /Green Long Brinjal -3 
  • Drumsticks - 1 , chopped to 3 inch pieces n removed the fibre 
  • Thur dhal-1/2 cup 
  • Salt to taste 

To roast n  grind to a paste 
  • Oil-2 tsp
  • Grated Coconut- 1/4 th cup 
  • Coriander Seeds-2 tsp
  • Cumin Seeds-1/2 tsp
  • Chana dhal-1 tsp 
  • Methi /fenugreek seeds- a pinch 
  • Turmeric powder-1/4 th tsp
  • Hing-2 pinch
  • Dry red chillies-6 to 8 or according to the taste
  • Tamarind-Marble size 
  • Jaggery -chick peas size-2  
  • Oil-1 tsp
  • Mustard seeds-1/2 tsp
  • Curry leaves-1 sprig

  • Coriander leaves -2 tsp , chopped 


Pressure cook thur dhal , cool n churn it well . 

Cut Brinjal into 3 inch pieces n soak them in water for about 20 minutes.

Chop Drumstick  to 3 inch pieces n removed the fibre 

Cook the brinjal along with drumstick n jaggery In enough  water .

In a pan add oil n roast coriander seeds, fenugreek seeds, cumin seeds,  chana dhal, hing, dry red chillies , cool n grind it with grated coconut , turmeric powder ,tamarind n salt to a paste  .

Add the ground paste to the  cooked vegetable,  cooked thur dhal  n boil well .

Then do the seasoning n  the garnish .

Avakaya Pickle ( Raw Mango Pickle ) 

  • Raw Mango - 4 Medium 
  • Red Chilly Powder - 100 gms ( i used Kashmiri chilly powder ) 
  • Mustard seeds powder-100 gms 
  • Whole Methi seeds/Fenugreek seeds  - 1 tsp  
  • Turmeric powder- 3/4 th  tsp 
  • Hing/Asafoetida - a generous pinch  
  • Sesame oil- 1 cup 
  • Salt -90 gms 


Wash the mangoes n pat it dry as no trace of moisture should be present .

Cut the raw mangoes into 8 pieces . 

Dry roast methi seeds n keep aside.

In a Porcelain dish add red chilly powder, Mustard power, roasted whole methi seeds, Turmeric powder , hing, salt n add the chopped mango pieces n mix well with a dry wooden  spoon . Add sesame oil n let it stand so for a whole day . Then mix well again n add more oil if required . 

Can store such a pickle for an year if done in a proper way ! 

Note : Always the oil should be one inch above the pickle

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