Thursday, February 24, 2011

Ajethna/Thal[Mangalore Cuisine]-----Brinjal(Eggplant) and capsicum(Bell pepper) palya(Sabzi/Dry curry)

This recipe i learned after my marriage.Its our udupi style curry.If you don't like brinjal also you will love this palya.In Hindi you can say chatpati sabzi.Here in USA the Eggplant what we get is the purple big once which
is not that great for this curry.In India we do it with Mangalore Gulla(brinjal)green ones or Mysore badnekai(brinjal)green long ones or the normal indian size (small) baingan(brinjal) you can use.that type you get it in Indian store here.anyways every time we cannot go to Indian store,so i found some alteration to the recipe and came out good.I used quater of the big purple brinjal what we get in here in walmart and rest i substituted with capsicum(bell pepper).try this you will like it.

Ingredients:
  • 5 small Brinjals(Eggplants)/quarter(1/4)of big brinjal
  • 1-2  big capsicum(bell pepper)
  • 1 big onion
  • 1 red chili
  • curry leaves
  • 1tsp mustard seeds
  • 1 tsp urad dal
  • 1/4 tsp hing powder
  • salt to taste
  • 1"-2" jaggery
  • 1 tsp tamarind extract/1/4 tsp tamarind paste
  • 1/2 tsp turmeric powder
  • for masala
  • 1/4 tsp methi seeds
  • 4-6 red chili
  • 1/2 cup full of coconut
Method:
For preparation of masala, grind together all the three ingredients .the masala should be dry paste.try to grind it using very less water.you can use coffee grinder for that(grind red chili and methi seeds in coffee grinder and then grind that with coconut in blender).

take a pan add 2 tsp of oil in it.when the oil is heated up add mustard seeds,urad dal, red chili  and hing.when mustard start sputtering add curry leaves,onion and turmeric powder. fry the onion till it turns little brown.then add jaggery,capsicum and brinjal.fry for 2 minutes and the cover the lid and let it cook in that steam for at least 5 minutes.stir in between and keep checking if it is getting burned.if it so add little oil and sprinkle very little water .Now when the vegetables are 3/4 done put tamarind extract,salt and the masala and cover the lid. keep checking and stirring in between .If needed add little more oil and sprinkle water.when veggies and the masala are completely cooked ,switch of the flame.This curry(palya) goes very well with Rice or Chapati .while eating with rice you can pour very little coconut oil on the rice and eat it with sandige(sort of papad),it taste gooddddd.


1 comment:

  1. I remember this dish, you had prepared it for one dinner invite after my marriage and my hubby told me to learn it from you. Its tasty!!!

    ReplyDelete

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