Brinjal Bajji Recipe

This preparation of Brinjal called ‘Bajji’ is usually made from a round, green coloured variety of Brinjal / Aubergine /Eggplant called Matti Gool. Matti is a small district in Dakshin Kannada and is famous for this particular variety. A number of preparations are made during the season when it is available.

Ingredients :

  • 2 Brinjals
  • 3 tbsps Coconut oil
  • 2 green chillies finely chopped
  • 1 tbsp Tamarind paste
  • Salt
  • 1 level tsp Hing/asafoetida

Method:

Wash and pat dry the Brinjal. Apply a tbsp of oil and roast the Brinjal over an open flame, turning it frequently to see that it gets roasted evenly. This needs to be done on a very gentle flame as the Brinjal has to cook right through. Once the skin has charred evenly, run a knife through the Brinjal. It should go in smoothly. If not continue to roast till done. Keep aside for a few minutes, till you are able to handle it. Remove the charred skin. Mash the Brinjal well with a masher or with your fingers. Crush the green chillies along with the salt and tamarind paste. Tip it into the mashed Brinjal along with Hing. Drizzle with coconut oil, mix thoroughly and serve as an accompaniment to Rice or Roti.

Method of Roasting:

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Khamen Asinba Thongpa/ Tomato Chutney from Manipur Recipe

This is a unique Chutney which can be used as a side dish for Rice, Roti or poori. I have made it with the regular tomatoes though the ones that are used for making this dish are the tiny variety. This Sweet, sour, and tangy dish is delicious!

Ingredients :

  • 6 Tomatoes
  • Half of a lemon
  • 10 tbsps Jaggery syrup or sugar
  • Salt
  • 1 tbsp Ghee/clarified butter
  • 1/2 tsp mustard seeds
  • 1 tsp Nigella seeds
  • 1/4 tsp Fenugreek seeds

Method :

Heat the Ghee in a pan. Drop in the mustard, Nigella and Fenugreek seeds. After they splutter add the tomatoes whole. Sauté them till the skin starts peeling. Remove from flame and keep aside. After they are cool enough to handle remove the skin. Take 200ml water, add the jaggery syrup, salt, the lemon juice and the rind of the lemon and allow it to boil. Drop in the tomatoes and allow to cook till the water turns syrupy. Remove and keep aside.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Coconut Chutney Recipe – 3

This is the third variety of coconut chutney which goes well with Idli, Dosa, Uthappa or even with Upma. I always prefer to season the coconut chutney with coconut oil as it imparts its unique fragrance.

Ingredients :

  • Half of a large coconut grated
  • 5 green chillies
  • 1/2 tsp Tamarind paste
  • Salt
  • 3 tsps Coconut oil or oil of choice
  • 1 tsp mustard
  • 3 sprigs curry leaves
  • Salt

Method:

Chop the green chillies. Heat a tsp of oil in a pan and roast them for a few seconds. Grind the grated coconut, green chillies, Tamarind and salt to a smooth paste. Adjust consistency by adding enough water. Heat the remaining oil. Add the mustard and after it splutters add the curry leaves. Toss and drop the seasoning into the chutney. Mix and serve.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Avalya/Gooseberry/Amla Gozzu Recipe – 1

This preparation is made with Amla or Gooseberry which is brined during season. You can make it by adding roasted red chillies or with green chillies as per preference. Both have their own unique taste and flavour.

Ingredients :

  • 10 tbsps grated coconut
  • 2 Brined Gooseberries or more depending on the sourness
  • 7 roasted red chilles
  • 3 cloves of garlic
  • Salt
  • 1 tsp Coconut oil (optional)

Method :

Wash the brined gooseberries and pit them. Grind the coconut, roasted red chillies, Gooseberry, garlic and salt to a smooth paste. Tip the Gozzu into a bowl. Add coconut oil. Mix well. Enjoy with Rice or with Roti.

Note: Please remember that the Brined Gooseberry already contains salt so be cautious while adding it. Asafoetida can be used instead of Garlic for those who avoid it. Tastes equally good.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Inji Thair/Ginger and Yoghurt Dip Recipe

Inji Thair literally translates to Ginger Curd or Ginger Yoghurt. This is a dish specially prepared during feasts. Since Ginger is a digestive and Yoghurt is a probiotic, it helps in digestion. An easy to prepare and simple dish which if leftover can be watered down to make Buttermilk. Green chilly is generally not added, but since I like to pour the Inji Thair over rice, I prefer to add a tiny green chilly to add zing to it!

Ingredients :

  • 250 ml thick Curd/Yoghurt
  • 1 inch piece of ginger
  • 1 small green chilly
  • (optional)
  • Salt

Method :

Whisk the curd well. Mince the green chilly. Grate the ginger. Add salt to the minced chilly and ginger and crush it with your fingers. Tip it into the curd. Mix well. Serve chilled.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Pineapple Pachadi Recipe

The term Pachadi refers to a cold preparation. A variety of Pachadi can be made from vegetables and fruits. Posting a Kerala style Pineapple Pachadi today. The sweet, spicy and tangy flavours will leave you asking for more!

Ingredients :

  • 250 gms Pineapple
  • 2 tbsps Jaggery syrup
  • 7 tbsps grated coconut
  • 1 green chilly
  • 1/4 tsp Mustard
  • 1/4 tsp Jeera/Cumin seeds
  • A pinch of Haldi /Turmeric
  • 10 tbsps Curds
  • Salt
  • 1 tbsp Coconut oil
  • 1/2 tsp Mustard
  • 1 dry red chilly
  • 2 sprigs curry leaves

Method :

Chop the pineapple into bite sized pieces. Boil it in a glass of water along with finely chopped green chilly, Turmeric and salt till done. Grind the grated coconut, cumin seeds and 1/4th tsp of mustard to a fine paste. Drop it into the pineapple pieces along with the jaggery syrup and boil thoroughly. Switch off, add the beaten curd to it and mix well. Heat oil in a pan. Add the mustard and after it splutters add the broken red chilly. Toss. Add the curry leaves, toss and drop the seasoning into the Pachadi. Allow to cool thoroughly before serving.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Pumpkin pith Gojju/Chutney

This is one tasty Gojju that I learnt from my friend Vinanti Gouri. It literally is best out of waste! Pumpkin pith which is normally discarded, is boiled, cooled and ground with other ingredients into a tangy Gojju which goes well as a side dish with Rice or also with Roti.

Ingredients :

  • Pith of Pumpkin weighing 1/2 kg
  • A two inch piece of pumpkin
  • 3 tbsps grated coconut
  • 1 heaped tbsp tamarind paste
  • 2 roasted dry red chillies
  • 2 tbsps jaggery syrup
  • 1/4 tsp of mustard
  • Kidney bean piece of Hing/Asafoetida
  • 1/4 tsp Coconut oil
  • Salt

Method :

Scoop the Pumpkin pith from the Pumpkin. Deseed and wash it. (Pith is that part of the Pumpkin where the seeds are found). Boil it along with the piece of pumpkin in half a glass of water till is well cooked. Allow to cool thoroughly. Heat the coconut oil and drop in the piece of Asafoetida. Toss for a few seconds. Grind the coconut, roasted red chillies, mustard, tamarind, jaggery, roasted Asafoetida, salt and the cooled Pumpkin to a fine paste. Serve with Dal rice or Roti.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Coriander Leaves Sweet and Tangy Gozzu /Chutney Recipe

This Coriander Leaves Gozzu is my all time favourite. It goes well with almost everything. You can use it as a dip, as a side dish for rice or have it even with your Roti. It’s a tongue tickler!

Ingredients :

  • One small bunch coriander leaves
  • 1/4 of a small coconut grated
  • 5 green chillies
  • 1 roasted dry red chilly
  • 2 tbsps Tamarind paste
  • 4 tbsps Jaggery syrup
  • Salt
  • 1 tbsp Ghee/clarified butter
  • 1 tsp mustard seeds
  • 2 sprigs curry leaves

Method :

Grind the coconut, coriander leaves, roasted red chilly, green chillies, salt, tamarind paste and jaggery syrup to a smooth paste with a little water. Tip it into a bowl. Heat ghee in a pan. Add the mustard. After it splutters add the curry leaves. Toss. Drop the seasoning into the Gozzu. Mix thoroughly.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Digestive Chutney Recipe

This Chutney is usually made during the monsoon months in India, as stomach upsets are common during that period. Served with Curd rice, it settles the stomach because of the Cumin seeds and Garlic which are known to not only have digestive properties, but also to clean the gut. A special thanks to my dear friend Nutan Shenoy-Kini who has generously shared her mother’s recipe with me.

Ingredients :

  • Half of a large coconut
  • 1 level tsp Jeera/ Cumin seeds
  • 5 flakes Garlic
  • 7 Green chillies
  • 1/2 tsp Tamarind paste
  • Salt
  • A pinch of turmeric powder
  • 1 tbsp Ghee/clarified butter
  • A bunch of Coriander leaves.

Method :

Wash and keep the coriander leaves aside to drain well. Grate the coconut. Crush the garlic gently. Chop the green chillies. Heat ghee in a pan. Add the Jeera and the crushed garlic cloves. Roast till the Jeera crackles. Drop in the chopped green chillies and toss till they change colour. Tip in the coriander leaves. Sauté till they wilt. Drop in the turmeric powder, tamarind paste and grated coconut. Saute for about three to four minutes. Add salt. Allow to cool, before grinding it to a coarse paste without adding water.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Coriander Leaves Thogayal/Chutney Recipe

A Thogayal is a Chutney like preparation and can be made with or without coconut. I prefer to add some while making, as it gives texture to the Thogayal. A variety of Thogayal can be made by using Mint leaves, Curry leaves, Coconut or even Pulses. Posting a Coriander Leaves Thogayal today.

Ingredients :

  • A small bunch of coriander leaves
  • 5 dry red chillies
  • 2 tbsps Urad Dal/Black gram Dal
  • 1 tbsp tamarind paste
  • 2 tbsps grated Coconut
  • 1/2 tsp jaggery
  • 2 tsps oil
  • Salt.

Method :
Wash the coriander leaves and drain them well. Heat oil in a pan. Drop in the Urad dal and roast it to a golden brown. Drop in the red chillies and toss them for a couple of seconds. Remove and keep aside. Allow to cool. Grind the coconut, tamarind, jaggery, salt roasted red chillies and urad dal to a smooth paste. Drop in the coriander leaves and grind to a slightly coarse consistency. Serve with hot rice.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.