Tag: Brinjal

Categories
konkanirecipe Lunch phodi thali

Kadgi Phodi

Kadgi Phodi /Raw jackfruit fritters

I love raw jackfruit(kadgi) very much. I actually like it more than ripe ones. So when we get kadgi, we cut them, cook and store in refrigerator to prepare various dishes such as chakko, koddel, phodi and nonche. This was the first kadgi for this year and today was phodi day😁

Ingredients required-

  1. Red chilly – about 10
  2. Coriander seeds – 1/2tsp
  3. Garlic -10-15
  4. Salt to taste
  5. Oil – for shallow frying
  6. Rava – for coating

Method of preparation –

  • Remove the skin of raw jackfruit and cut them into thin slices. Wash them clean.
  • Next with little water cook them. You can either pressure cook or cook in a vessel. Cooking time may vary depending on the quality of the jackfruit.
  • Once cooked cool and apply little salt.
  • Prepare a masala paste by using red chilly soaked in hot water(for about 30min), coriander seeds, garlic and salt.
  • Soaking red chilly makes it easy to grind. Let the paste be thick. You can use the water from Soaking chilly while preparing paste.
  • Apply the masala paste to the kadgi slices and coat it with rava.
  • Heat the tawa and fry them on both the sides by applying little oil.
Lunch thali

Our lunch thali today. It has –

  • Boiled rice
  • Amaranthus leaves/ bhajji bendi
  • Mattu gulla puddi sagle
  • Kadgi phodi
  • Urad papad
  • Mango pickle

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.