Showing posts with label Spicy. Show all posts
Showing posts with label Spicy. Show all posts

Misal Pav Recipe | How to make Misal Pav [Video]


Misal Pav Recipe. This video shows how to make popular Maharashtrian spicy vegan curry called Misal. Misal is a curry made with sprouts and coconut that is topped with Sev or Mixture and served with Pav.

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Spicy Maharashtrian Misal Pav


Bangalore has the weirdest weather of all places I've been to. It can be bright and sunny one day and pouring cats and dogs the next. We ran through October like it was Summer, barely a hint of chill in the air and the Sun was all powered on. And then we got loads of rain, just when I was ready to get those light trousers and leather footwear out !!  Finally, since mid-November, the chill has been setting in and it feels like Winter, at least in the evenings. The days are still as hot as Summer.

When it's cold outside, I want to stay cozy inside and eat warm spicy curries while lazily watching reruns of F.R.I.E.N.D.S. And this Misal Pav totally fits the bill. It is spicy, hearty and best of all, you can top it up with awesome crunchy things.

When I think of Misal Pav, it takes me back to my college days. Thursday night dinner in hostel was Misal Pav and it was actually horrible. If one were to eat that Misal Pav, one would never ever dare to eat one again. I don't know how the cooks in the hostel mess could mess up something so simple, but they managed to put up an unappetizing dish in the name of Misal Pav. It was only when I ate Misal Pav in a Maharashtrian restaurant that I came to appreciate the flavor and texture of this spicy vegan affair.

Spicy Maharashtrian Misal Pav


Spicy Maharashtrian Misal Pav


Spicy Maharashtrian Misal Pav


Misal pav is a simple yet complex dish. It is simple to cook, but the flavors are complex, the textures are complex. Misal consists of 3 main things:

  • Usal - Usal is a quick curry made from sprouts. Sprouts are boiled with turmeric, salt and a little bit of asafoetida. You can add other spices to usal when you want to have it plain, but when you are cooking usal for Misal Pav, it is best to keep it simple. Generally, moth bean sprouts or matki sprouts are used for Misal Pav, but if you don't have moth beans, just use mung beans or any other sprouts that you can.
  • Kat - The spicy coconut based curry that dominates the flavor of Misal Pav is called the Kat. Kat is made by grinding together spices, coconut, onion and tomatoes and boiling them until the flavor develops. I have used Kokum as the souring agent in the Kat, you can use tamarind pulp instead. Kokum helps in giving a darker color to the Kat, that you may miss if you use tamarind. If you have access to Misal masala powder, then you can use that instead of the whole spices I have used.
  • Sev/Mixture/Farsan - This is the fun part of Misal Pav. Misal is always topped with crunchy spicy mixture. You can use any topping of your choice - papdi, ghatia, sev, chiwda etc. The more you add, the better it tastes. Only thing to remember is to add this at the end, while serving, else your mixture will get soggy and loose its texture and flavor.
Serve Misal with toasted Pav or regular bread. And always serve it piping hot!!

Spicy Maharashtrian Misal Pav

If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.


If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email



Video Recipe





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Misal Pav Recipe | How to make Misal Pav


Spicy Maharashtrian Misal PavMisal is a popular spicy vegan Maharashtrian curry that is served with Pav bread. Misal is made with sprouts and coconut and is topped with Sev or Mixture.

Recipe Type:  Curry
Cuisine:            Maharashtrian, Indian
Prep Time:     15 minutes
Cook time:     45 minutes
Total time:     60 minutes
Yield:                Serves 2-3

Ingredients:


For the Usal:


2 cups Sprouts
2 Tbsp Oil
1 tsp Mustard Seeds
0.5 tsp Turmeric Powder
A pinch of Asafoetida (Hing)
Salt to taste
Water as required

For the Kat:


1 large Onion
1 large Tomato
0.5 cup grated Coconut
2 Tbsp Oil
1 Clove
1" Cinnamon
0.5 tsp Pepper
1-2 Bay leaves
1 tsp Coriander Powder
1 tsp Cumin Powder
1 Tbsp chopped Garlic
1 Tbsp chopped Ginger
2 tsp Red Chilli Powder
0.5 tsp Turmeric Powder
3-4 Kokum peels or 1 tsp Tamarind Pulp
1-2 cups Water
Salt to taste

To assemble the Misal:


1 Onion, finely chopped
1 Tomato, finely chopped
2 cups Sev or Mixture
0.5 cups Coriander leaves, finely chopped

Method:


To make the Usal:


1. Heat oil in a pan and add mustard seeds.
2. After the mustard seeds splutter, add the sprouts, turmeric powder, salt, asafoetida (hing) and 1 cup water. Cover and cook until the sprouts are cooked.
3. Grind the clove, cinnamon, pepper, ginger, garlic, coriander powder and cumin powder into a coarse masala without any water.

To make the Kat:


4. Soak the kokum peels in 0.5 cup warm water and keep aside.
5. Heat oil in a pan and add the coarsely ground masala.
6. Saute the masala until fragrant, then add chopped onion.
7. Once the onions are slightly browned, add in chopped tomato and grated coconut.
8. Fry for 2-3 minutes, then grind everything to a smooth paste with a little water.
9. Pour back the masala into the pan.
10. Add in turmeric powder, red chilli powder, salt, soaked kokum peels or tamarind pulp and 1 cup water. You can remove the kokum peels after a while if the gravy has reached the sourness you desire.
11. Allow it to come to a boil and let it boil for 8-10 minutes.
12. Adjust seasoning if required. Add more water for a looser consistency. If you want a thicker consistency, boil it longer.

To assemble the Misal Pav:


13. To serve the Misal Pav, add the usal in a bowl.
14. Pour over the spicy kat.
15. Top with finely chopped onion, tomatoes and coriander leaves.
16. Top with sev or mixture and serve with toasted pav.

If you liked this, you may also like:

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Goan Pao Bhaji

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Tava pilaf pav bhaji mumbai street food masala rice tomato
Tawa Pulao
Spicy Maharashtrian Misal Pav




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Traditional Chakli Recipe | How to make Chakli [Video]


Chakli is a deep fried savory Indian snack that is popularly made for Diwali. Chakli is a spiral snack made from rice and black lentil (urad dal) flour and can be enjoyed in a gluten free diet. This recipe will show to how to make chakli from scratch along with a video tutorial.

In a hurry? Jump to Video or Jump to Recipe

traditional Indian chakli, savory deep fried snack

Soooo.... this post comes almost a month later than what it should have been posted. I had planned to post this Chakli recipe before Diwali, so you guys could try it for Diwali. But I totally missed it. I thought of waiting for next year to post it, but then who has the patience to wait another year. And I figured out, you don't need Diwali around to make Chakli, you can make it anytime you like. With cold weather coming our way, the demand for deep fried goodness is only going to go up. So here's the recipe for the crispy crunchy Chakli.

There are several variations of the Chakli - Palak Chakli, Butter Chakli and what my friend told me recently, there's even an Jalapeno Chakli out there. But this is the recipe for the traditional chakli.

traditional Indian chakli, savory deep fried snack

traditional Indian chakli, savory deep fried snack

Some background.

It’s been years that I have been planning to cook snacks and sweets for Diwali and restart our old tradition of visiting friends and family and sharing those delicacies with them. But for the last 2 years, I’ve been out of country for Diwali (visiting Bali and Cambodia). So while I made elaborate plans on what to cook and how to box them, it never materialized. But this Diwali was different, I was in country and better yet, I was in Goa. Gee and I split up the dishes and managed to put up two savory and two sweets on the plate. It was such a delight!

I had several ideas for the savory snack and while I had Chakli at the back of my mind, Gee picked it too. Chakli was what my mom made every Diwali when we were little and gave it to everyone in the apartment complex. And this year, I restarted that tradition.

I made Chakli several times in the last one month, I made trial batches and I made more batches for distributing. With all the Chakli making so fresh in my mind, I'm at my best to give you all the tips and tricks required to make the perfect Chakli. There are several small things that impact how your Chakli turns out, and I have included it in the Notes section at the bottom of the recipe. Who knew, that things like humidity and temperature could affect your Chakli?

There are different varieties of Chakli Press available in the market, you can buy:

  • Stainless Steel Ones -  
  • Brass ones -             
  • Wooden ones  from local markets.

traditional Indian chakli, savory deep fried snack


If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.


If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email



Video Recipe





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Traditional Chakli Recipe


traditional Indian chakli, savory deep fried snackChakli is a savory deep fried Indian snack that is popularly made for Diwali. Chakli is a crispy spiral snack made from rice and lentil flour. It is a spicy crunchy vegetarian snack.

Recipe Type:  Snacks
Cuisine:            South Indian
Prep Time:     10 hours
Cook time:     60 minutes
Total time:     10 hours 40 minutes
Yield:                80-90

Ingredients:


3 cups or 570 gms raw Rice
1 cup or 190 gms Urad Dal
0.75 cup or 75 gms Ghee
0.5 cup Oil
5 tsp Cumin Seeds
2 tsp Red Chilli Powder
1 tsp Asafoetida (Hing) (Use gluten free hing to suit a gluten free diet)
2-4 tsp Salt
3-4 cups Water
Oil to fry
Water as required

Method:


To make the Chakli Flour:


1. Wash and drain the rice. Spread it on a dry muslin cloth in a single layer to dry overnight or for 8-10 hours.
2. Once the rice is dry, dry roast it in a kadhai until all the moisture evaporates and the rice turns bright white. Roast on low flame by stirring occassionally. Do not allow the rice to change color or burn. Remove from heat and allow to cool.
3. Dry roast the urad dal on low heat until it turns pinkish-brown. The dal will turn fragrant once roasted well. Stir occassionally and do not allow the dal to burn. Remove from heat and allow to cool.
4. Once the rice and urad dal have cooled, grind it into a smooth powder in batches. You can either do this at home in a mixer or get it powdered at a mill.
5. Sieve the flour to remove any unpowdered rice or dal.
6. With the quantities used in this recipe, you should get around 750-760gms of chakli flour.

To make the Chakli:


7. Grind 3 tsp of cumin seeds into a coarse powder. Alternately you can use roasted cumin powder.
8. Add the cumin seed powder to the chakli flour.
9. Next add in the red chilli powder, remaining cumin seeds, hing and 2 tsp of salt and mix it roughly. Hing or asafoetida may contain wheat and hence avoid it if making a gluten free version.
10. Add in melted ghee and rub it in the flour.
11. Add hot oil by the spoonfuls and rub it in the flour. Squeeze a bit of the flour in your palms, if it holds the shape, you can stop adding oil. If it crumbles away, add more oil and mix.
12. Once you have added all the oil, add in water slowly and start kneading until you have a smooth dough. Adjust seasoning or spices as you continue to knead.
13. Once you have a smooth dough, cover with a wet cloth and keep aside.
14. Grease the chakli press well.
15. Take a ball of dough and stuff it in the chakli press.
16. Press out the chaklis onto a smooth plastic sheet.
17. Heat oil in a kadhai for deep frying. Add a small piece of flour to test the oil. If the piece floats up, the oil is hot enough.
18. Once the oil is hot, carefully pick up the chakli and add it to the oil. Fry in batches and do not crowd the kadhai.
19. Once you have added the first batch of chaklis, lower the heat to a minimum and allow to cook for 4-5 minutes. Depending on the quantity of oil you have in the kadhai and the stove settings, you may require more or less time than what is mentioned. Try a test batch first to get the time and temperature of the stove correct. See notes for more tips.
20. Remove from oil and place it onto a absorbent kitchen towel to cool.
21. Once cool, store in an airtight box.
22. Serve at room temperature with tea.

Notes:


  1. To make the chakli gluten free, do not add hing or asafoetida.
  2. To make the chakli vegan, you can replace ghee with oil.
  3. To make the chakli richer tasting, the oil can be replaced with ghee or butter. Butter can also be used in place of ghee or oil completely.
  4. If you are making chakli for the first time, it is better to make the dough in small batches, so that you can correct the next batch if required. Humidity and temperature in your house may change the amount of ghee/oil required in your recipe, a trial batch will help get that quantity right.
  5. If the chaklis start breaking when you try to shape them, then add more water to the dough and try again. The water can be added to small batches of dough as you go along.
  6. If the chaklis start breaking in the oil while frying, that means the amount of ghee or oil added to the dough is more than required. Add it a little dry flour and knead again.
  7. The chakli flour can be stored for 1-2 months in a dry airtight container.
  8. The chakli dough cannot be stored and it is recommended to make chakli with fresh dough.
  9. Cooking the chakli is the trickiest part, make sure the oil is hot when you drop in the chaklis, after that set the stove to sim or minimum heat. Cook on a low temperature until crispy. The high temperature gives color to the chakli while the low temperature cooks it all the way through making it crispy. It is recommended to make a few trial batches so that you get the temperature and time required in your environment.
  10. Allow the chaklis to cool completely before storing, else they may get soft.

traditional Indian chakli, savory deep fried snack



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popular Indian snack - baked flat discs made of four and spices
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Ghugni Masala | Kala Chana Masala [Video]


Ghugni Masala is a vegan and healthy curry made from black chickpeas or kala chana. The chickpeas are simmered in a masala made from pureed onions, tomatoes and spices. A perfect gluten free accompaniment to roti or naan bread.

In a hurry? Jump to Video or Jump to Recipe

Black Chickpea Curry


What's a better way to start of a week than with a healthy meal? And this Ghugni Masala or Kala Chana Masala is as healthy as it gets.

Kala Chana or Ghugni are desi black chickpeas. If you aren't Indian, there is a possibility you haven't seen the black chickpeas. Black chickpeas are smaller, denser and have a rougher skin than their cousin, the more popular, white chickpeas. Black chickpeas have more fiber and a lower glycemic index and make it perfect for someone trying to lose weight or just lead a healthier life. 

Also, I just love them!

Black Chickpea Curry

I enjoy eating the black chickpeas way more than the lighter variety, also known locally as Kabuli Chana. And what I love even more than the black chickpeas? the water it is cooked in or the aqua faba. The black chickpeas release a lot of umami into the water that they were boiled in, making it perfect for using in curries. Which is why in this curry, we don't use regular water, we use the water in which the chickpeas were boiled. The water adds color as well as an oomph to the curry. 

Ghugni Masala is a very simple curry to make and stores brilliantly in the fridge. 

The curry is simply made by simmering boiled black chickpeas in a masala made from pureed onions and tomatoes that have been flavored with 4 simple spice powders - coriander powder, turmeric powder, red chilli powder and garam masala. Whole spices are also used in the recipe to make the dish even more fragrant. If you don't have all the whole spices, just use what you have.

Kala Chana Masala fits right into the vegan diet as well as a gluten free diet. To make the dish fit the plant based diet, just replace the oil with water.

Kala Chana Masala tastes best when served with Naan bread or Roti, but you can also serve it with rice. In case serving with rice, adjust the consistency of the gravy.

Black Chickpea Curry

If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.


If you like this recipe, do not forget to share it with your friends and family! 



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Video Recipe




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Ghugni Masala | Kala Chana Masala


Black Chickpea CurryGhugni Masala is a vegan and healthy curry made from black chickpeas or kala chana. The chickpeas are simmered in a masala made from pureed onions, tomatoes and spices. A perfect gluten free accompaniment to roti or naan bread.

Recipe Type:  Main
Cuisine:            Indian
Prep Time:     8 hours
Cook time:     30 minutes
Total time:     8 Hours 30 Minutes
Yield:                2-3

Ingredients:


1 cup Black Chickpeas or Kala Chana
2 medium Onions
2 medium Tomatoes
1 tsp Ginger Garlic Paste
0.5 tsp Mustard Seeds
0.5 tsp Cumin Seeds
1 Bay leaf
2 Cloves
1 Mace
1" Cinnamon
1 tsp Coriander Powder
0.5 tsp Turmeric Powder
1 tsp Red Chilli Powder
0.5 tsp Garam Masala
1 Tbsp Coriander leaves (finely chopped)
1 Tbsp Kasuri Methi (Optional)
2 Tbsp Vegetable Oil
Salt to taste
Water as required

Method:


1. Soak the dried black chickpeas overnight. Pressure cook them the next day with 0.5 tsp salt until they are cooked.
2. Puree the onion and tomatoes separately.
3. Heat oil in a pan and add mustard seeds.
4. Once the mustard seeds splutter, add the bay leaf, cloves, mace, cinnamon and cumin seeds.
5. Add the ginger garlic paste and saute until fragrant.
6. Add the onion paste and saute until slightly browned.
7. Now add the tomato paste and all the spice powders and cook on low heat for 5-7 minutes while stirring frequently.
8. Add 1 cup of water in which the chickpeas were cooked.
9. Add salt to taste.
10. Cover and cook on low heat for 5-7 minutes.
11. Add kasuri methi and mix well.
12. Garnish with the chopped coriander leaves.
13. Serve hot with roti or naan bread.





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North Karnataka kaalu palya made with alsande kaalu. Black eyed peas curry.
Lobia Masala
double beans tomato masala gravy sabzi
Double Beans Masala

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North Karnataka Jolada Rotti Oota - Part 4 - Kaalu Palya Recipe | Cowpeas Curry | Lobia Masala [Video]


Jolada Rotti Oota is a North Karnataka Thali that has jowar roti, spicy curries and condiments along with salads and sweets. North Karnataka style kaalu palya is a vegan curry made with alsande kaalu (cowpeas / lobia/ black eyed peas). 

jowar roti with soppina palya or muddi palya, jolada rotti oota

The last part of my "North Karnataka Jolada Rotti Oota" series is here. Today I am sharing the recipe for Kaalu Palya ( Cowpeas Curry or Lobia Masala).

"North Karnataka Jolada Rotti Oota" refers to the "thali" or plate meal presented in the photo above. It is a popular meal in the northern regions of the state of Karnataka. The Jowar Roti or Jolada Rotti, that I shared earlier, is the star of the meal. These gluten free, vegan and oil free flatbreads are made from jowar or sorghum millet and if made well, totally melt in your mouth. The bland rotti is always served with spicy sides like Yennegai, Soppina Palya and Kaalu Palya.

North Karnataka kaalu palya made with alsande kaalu. Black eyed peas curry.


Kaalu can refer to the contents of any legume pod in Kannada. This curry is made from alsande kaalu or cowpeas or lobia. Dried peas are used for this recipe. The peas are soaked overnight and then cooked in salted water. These peas are then simmered in a simple masala made from onions, tomatoes and spices. The same curry can be made with Mung beans or dried Green Peas. They both taste equally good.

This Kaalu Palya is vegan, gluten free and super healthy. It can also be made to fit plant-based diet by sauteing the vegetables in water instead of oil. I have made it in the past with zero oil and not felt the difference in taste.

This Kaalu Palya tastes fabulous with wholewheat rotis or naans too. 

You might also like the other recipes in the North Karnataka Series - 





If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.

If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

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Kaalu Palya Recipe | Cowpeas Curry | Lobia Masala

North Karnataka kaalu palya made with alsande kaalu. Black eyed peas curry.
North Karnataka style kaalu palya is a curry made with alsande kaalu (cowpeas / lobia/ black eyed peas). It is traditionally served with Jolada Rotti or Jowar Roti.

Recipe Type:  Curry
Cuisine:            South Indian
Prep Time:     8 hours
Cook time:     40 minutes
Total time:     8 hours 40 minutes
Yield:               Serves 3-4

Ingredients:


1 cup dried Cowpeas
1 large Onion
1 large Tomato
1 tsp Garam Masala
0.5 tsp Turmeric Powder
1-2 tsp Red Chilli Powder
1 tsp Cumin seeds
6-7 Curry leaves
1 tsp Ginger Garlic Paste
3 tsp Oil
Water as required
Salt to taste
Handful of Coriander leaves

Method:


1. Soak the cowpeas overnight or for 8-10 hours.
2. Drain the water and cook them in mildly salted water until done. If pressure cooking, then only cook for 1 whistle, cowpeas cook very quickly.
3. Do not throw out the water in which the cowpeas were cooked. Reserve the water for use later.
4. Heat oil in a pan and add cumin seeds.
5. Once, they splutter, add curry leaves and ginger garlic paste. Saute until fragrant.
6. Add finely chopped onion and saute until translucent.
7. Add finely chopped tomato and cook until soft.
8. Now add salt, turmeric powder, red chilli powder and garam masala and mix well.
9. Add the cooked cowpeas and 1 cup of the water it was cooked in. Cook on medium to high heat for 7-8 minutes.
10. If you want a thinner gravy, add more water.
11. Garnish with chopped coriander leaves while serving. Serve hot with Jolada Rotti or roti.



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North Karnataka Jolada Rotti Oota - Part 3 - Soppina Palya | Mixed Greens Curry | Muddi Palya [Video]


Jolada Rotti Oota is a North Karnataka Thali that has jowar roti, spicy curries and condiments along with salads and sweets. North Karnataka style soppina palya or muddi palya is a curry made with a single variety or mixed green leafy vegetables like amaranthus, spinach, methi or dill (sabasige).

jowar roti with soppina palya or muddi palya, jolada rotti oota

The third part of my "North Karnataka Jolada Rotti Oota" series is here. Today I am sharing the recipe for Soppina Palya or Muddi Palya. 

"North Karnataka Jolada Rotti Oota" refers to the "thali" or plate meal presented in the photo above. It is a popular meal in the northern regions of the state of Karnataka. The Jowar Roti or Jolada Rotti, that I shared on Tuesday, is the star of the meal. These gluten free, vegan and oil free flatbreads are made from jowar or sorghum millet and if made well, totally melt in your mouth. The bland rotti is always served with spicy sides like Yennegai, Soppina Palya and Kaalu Palya.

mixed green curry with chickpea flour

Soppu refers to any green leafy vegetable like spinach, amaranthus (harive soppu/ dantina soppu) , methi (fenugreek) or dill leaves (sabasige). This curry  can be made with either mixed greens or just a single type of greens. It is one of the simplest curries on the plate. To make the curry, you need to cook the greens until they are completely done, even overcooked works fine. You can pressure cook them too. It has minimal spices, just turmeric powder and red chilli powder. You can add garam masala or any other spice mix you want to enhance the taste.

There are different variations of the muddi palya, this recipe uses gram flour (besan) or chickpea flour in it. You can also use cooked toor dal (pigeon pea lentils) instead. The quantities in the recipe below are just guidelines, adjust them to your taste. Add more besan or dal if you want to increase the quantity of the curry or if you just enjoy the taste. Besan will make a thicker curry than dal. Add water as per your requirements.

My mom always added peanuts to the curry, so I continue to do so. If you are allergic or if you don't like peanuts, you can skip them. You can replace them with fresh tuvar also.

This Soppina Palya tastes fabulous with wholewheat rotis or naans too. 


Video Recipe




If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.

If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

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Soppina Palya | Mixed Greens Curry | Muddi Palya Recipe


mixed green curry with chickpea flourNorth Karnataka style soppina palya or muddi palya is a curry made with a single variety or mixed green leafy vegetables like amaranthus, spinach, methi or dill (sabasige). It is traditionally served with Jolada Rotti or Jowar Roti.

Recipe Type:  Curry
Cuisine:            South Indian
Prep Time:     15 hours
Cook time:     30 minutes
Total time:     45 minutes
Yield:               Serves 3-4

Ingredients:


5 cups of mixed Green leafy vegetables (amaranthus, spinach, methi, dill)
1 large Onion
0.25 cup Peanuts
5-6 Tbsp Gram Flour(Besan) or 2 cups boiled Toor Dal
0.5 tsp Turmeric Powder
1-2 tsp Red Chilli Powder
3 tsp Oil
Water as required
Salt to taste

Method:


1. Heat the oil in a large pan and add finely chopped onions.
2. Once the onions have turned translucent, add the peanuts and saute for 1-2 minutes.
3. Add the chopped green leafy vegetables and 0.5 cup of water. Cover and cook until the greens are completely done. You can either use just one variety of greens or a mixture of what is available.
4. Add salt, turmeric powder and red chilli powder. For added taste, you can add garam masala too.
5. If using besan, mix the besan in 1 cup of cool water until there are no lumps and add to the curry. Stir immediately and add 1 cup more water as the besan will immediately thicken. Add more water if you want a thinner curry.
6. If using dal, add the dal and mix.
7. Adjust seasoning and spices as per taste.
8. Simmer on low heat until the raw taste of the besan is gone or for 5-8 minutes.
9. Serve hot with jolada rotti or wholewheat rotis.



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North Karnataka Jolada Rotti Oota - Part 2 - Yennegai Recipe | How to make Ennegai Badnekayi | Bharli Vangi Recipe [Video]


Jolada Rotti Oota is a North Karnataka Thali that has jowar roti, spicy curries and condiments along with salads and sweets. Yennegai is a spicy stuffed baby eggplant curry made by simmering eggplants in a peanut based gravy.

jowar roti with stuffed eggplant curry or enne gai or jolada rotti oota

It's Fabulous Friday, and I have a fabulous recipe for you!!

Continuing with my "North Karnataka Jolada Rotti Oota" series, today I am sharing the recipe for the spicy baby eggplant curry - Yennegai or Ennegai Badnekayo or Bharli Vangi. Many names, one dish!

"North Karnataka Jolada Rotti Oota" refers to the "thali" or plate meal presented in the photo above. It is a popular meal in the northern regions of the state of Karnataka. The Jowar Roti or Jolada Rotti, that I shared on Tuesday, is the star of the meal. These gluten free, vegan and oil free flatbreads are made from jowar or sorghum millet and if made well, totally melt in your mouth. The bland rotti is always served with spicy sides like this Yennegai.

jowar roti with stuffed eggplant curry or enne gai or jolada rotti oota

Yennegai is a curry that is made by stuffing eggplants with a spicy peanut mixture and slow cooking them until done in the peanut masala.

If you are lucky, you will find these baby eggplants or brinjals and you can stuff them directly. While using brinjals, always check for worms and discard those that have them. If you can't find baby eggplants, you can make the recipe by just dicing a big eggplant into bite sized chunks. In that case, you can skip the step of stuffing the eggplants with the spicy peanut mixture.

It tastes fabulous with wholewheat rotis or naans too. If you want to eat it with rice, you can make a thinner gravy.


Video Recipe





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Yennegai Recipe | How to make Ennegai Badnekayi | Bharli Vangi Recipe


jowar roti with stuffed eggplant curry or enne gai or jolada rotti ootaYennegai is a spicy stuffed baby eggplant curry made by simmering eggplants in a peanut based gravy.

Recipe Type:  Curry
Cuisine:            South Indian
Prep Time:     15 minutes
Cook time:     30 minutes
Total time:     45 minutes
Yield:               Serves 4-5

Ingredients:


16-18 baby Eggplants
1 cup roasted Peanuts
1 Tbsp Garam Masala
1 Tbsp Red Chilli Powder
0.25 tsp Turmeric Powder
0.5 tsp Jaggery or Sugar
1-2 Tbsp Tamarind Pulp
1 large Onion
1 sprig Curry leaves
4 tsp Oil
1 cup Water
2 Tbsp Coriander leaves
Salt to taste

Method:


1. Make two slits lengthwise on the eggplant. Do not cut all the way through.
2. Heat 2 tsp oil in a pan and saute the eggplants for 7-8 minutes until they are slightly soft.
3. Powder the peanuts and add garam masala, red chilli powder, turmeric powder, salt, tamarind pulp and jaggery and mix well. Taste and adjust spices and seasoning as required.
4. Stuff the sauteed eggplants with the peanut mixture. Keep the excess peanut mixture aside.
5. Add the remaining oil to the same pan and add in finely chopped onions and curry leaves. Fry until the onions turn golden brown.
6. Place the eggplants in the pan and add the remaining peanut mixture.
7. Add water and mix well. To get a thick gravy, add 1 cup of water. To get a thinner gravy, add more.
8. Simmer on low heat until the eggplants are done, stirring occasionally.
9. Dust your kitchen counter with dry flour and dip the ball of dough in it.
10. Adjust seasoning as per taste.
11. Remove from heat and garnish with chopped coriander leaves.
12. Serve hot with jolada rotti or wholewheat rotis.



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