Category: Side Dish

Categories
Lunch Side Dish

Gulla(brinjal) Puddi Sagle

Gulla Puddi Sagle

A powdered(puddi) masala is filled in whole(sagle) brinjal. Hence the name. It is usually prepared using mattu gulla(a famous variety of Brinjal available in coastal Karnataka region). Now it is not in the season so we prepared using purple brinjal.

Ingredients –

1. Brinjal – 6-8
2. Urad Dal – 2tsp + 1tsp
3. Coriander seeds – 2tsp
4. Coconut – half
5. Tamarind – gooseberry sized piece
6. Red chilly -6-7
7. Salt – to taste
8. Jaggery – lemon sized piece
9. Oil – 3tsp
10. Mustard seeds – 1tsp
11. curry leaves
12. Water – as required

Steps to prepare are as below-

  •  Make horizontal and vertical cuts in the brinjal to make cavities to fill the masala. Keep them in water for sometime.
  •  Meanwhile roast 2tsp urad dal and 2tsp coriander seeds with little oil till aromatic.
  •  Next grind them with grated coconut(half), small piece of tamarind and red chilly(6-7). Add salt to taste and a piece of jaggery. Grind with minimum water.
  •  Now remove brinjal from water. Fill this masala in the cavities.
  •  In the pan take 3tsp oil. Add urad dal, mustard seeds and curry leaves to prepare a tampering.
  •  Keep these stuffed brinjal in the pan. Can add little water from cleaning mixie. This is optional. Since brinjal is kept in water, it will cook even without adding water.
Categories
Lunch Salad Side Dish

Taushe ulal/ Cucumber Salad

Now it is the season of cucumber and we are preparing a number of dishes using this #veggie which has lots of water content. This is most widely used in salads and eaten raw. Here is a simple and quick side dish. There’s another way of preparing ulal where a masala is ground and added. We prepare this as explained below-

1. Cucumber – 1 medium
2. Coconut – 1/4
3. Salt – to taste
4. Oil – 2tsp
5. Mustard -1/2tsp
6. Curry leaves
7. Urad dal -1/2tsp
8. Hing – pinch
9. Red chilly -1
10. Green chilly -1
11. ginger – small piece

Taushe Ulal / Cucumber Salad
  •  Cut cucumber into very tiny pieces. If it is a mature one you may remove skin n seeds as they might be bitter. Tender ones will be a little sweet.
  •  Also finely chop a small piece of ginger and 1 green chilly.
  •  Grate 1/4 Coconut.
  •  Mix all the above and add salt to taste.
  •  Now prepare a tadka/tampering with oil, mustard, curry leaves, urad dal, hing and one red chilly.
  •  Add the tadka and mix well.
  • Preferably prepare this just before serving else cucumber will release water.

Categories
Lunch Side Dish

Gulla bajji

Gulla Bajji / Brinjal Gojju

There are a number of ways in which we cook food – boiling, steaming, frying etc. In this recipe we directly fry the brinjal on gas. If we have wood fire the taste will be still enhanced. This is a simple yet lip smacking recipe if you like fire roasted veggies.

Ingredients
1. big brinjal
2. Tamarind – lemon sized
3. Grated coconut – about 5tsp
4. Green Chilly -4-5
5. Salt
6. Coconut oil – 2tsp

  •  Take one big brinjal and roast it directly on flame. Keep turning it so that it is cooked evenly from all the sides.
  •  Cool it and remove outer skin which will be charred.
  •  Now have a look at inner content for any spoilt spots or worms. Once done mash it well with hands.
  •  Now take a small lemon sized tamarind and prepare its extract by adding water.
  •  To mashed brinjal add about 5tsp grated coconut, 4-5 crushed green chilly (depending on spice level). If you have birds eye chilly use them.
  •  Add salt to taste, tamarind extract and mixed everything well with hands.
  •  Finally add 2tsp of Coconut oil and mix.

This goes well with pej/ಗಂಜಿ or dali toy.