Tuesday, 9 July 2013

Badnekai Palya ( stuffed variation) / Brinjal stuffed curry

I have always like the particular type of Badanekai palya ( Brinjal Curry) serve with Joladarotti/ Jonna rottelu in the town I lived.. Border between Andhra Pradesh and Karnataka we have always had the pleasure of enjoying varieties of dishes which have extremely unique flavours. This brinjal curry is one such delicacy

Tumbida Badnekayi/ Gutti Vankaya Koora/Stuffed Brijnal Curry

I had almost forgotten the taste , when recently had the pleasure of having at a friends place. Thanks Shalini for the perfect recipe. I made it and was a instant hit. This is a variation of the famous Andhra Delicacy Gutti Vankaya koora. / tumbu gayi of Karnataka.The crux of it all is Poluru Vankaya or Poluru brinjals which are tiny green brinjals which just melt in the mouth when cooked., and an amazingly tasty dish is ready with the right kind of recipe. It is extremely tasty with Rotti or Chapati , but as tasty with hot rice and some ghee to go with it.


15  fresh green brinjals 
4 onions ( chopped into long slices)
4 tomatoes (chopped into long slices)
3 tsp Oil
Juice of 1 lime sized tamarind
Salt to taste

The Masala  filling

Dry roast the below ingredients and grind together with a little water. Add a little oil and the filling is ready.

6 to 8 dried red chillies
1 tsp of Dhaniya/coriander seeds
1 cup peanut powder ( Roasted and Ground without peel)
1 cup Til/sesame seeds
1/2 tsp cumin
2 cloves/Lavanga
1 inch Cinnamon stick/dalchini
1 tbsp Turmeric powder
1 inch ginger
6 cloves of garlic
1/4 bunch of coriander leaves
salt to taste


Wash and dry the green brinjals with the stems on. Cut the brinjals in a Plus shape at the round ends all the way to the down but do not chop them apart.
Fill up all the brinjals with the Masala filling into the brinjals and keep aside 

In a pressure cooker add a 3 spoons oil. When its hot add mustard , let it splutter .To this add cumin and curry leaves. When cumin turns reddish place a layer of onions.. above this place a layer of tomatoes and place the brinjals on top of the tomatoes. Add the water and the left over masala and cook for 15 minutes of three whistles. 

Serve the brinjal carefully with a large sized spoon and enjoy with hot Bhakri/ Jolada Rotti or Chapatis.

Saturday, 15 June 2013

BASALE SAARU / Malabar Spinach with lentils.

It has been a long time since I updated my blog. I have been a bit busy with some other creative work ,which I wish to share in my next post. Today's recipe is of Basella Alba.. popularly known as Basale in Kannada.

Basale soppu  is  popularly known as the Malabar Spinach in English. Basale , Bacchali, Pui shak,
As every other leafy vegetable, this is high in Vitamin A, C , iron and calcium. Low in calories and High in protien per calorie. 
This Saaru is a speciality of Malanad, mangalore region of Karnataka. I had tasted this a long time at my friends place. Got the recipe today and this is my lunch with hot rice ,piping hot saaru on a rainy day ... its bliss!!!!
Basale Saaru:

A fairly thick gravy dish, this saaru goes very well with rice or even rotis if you like to eat. This is a typical accompaniment for rice kadubu.
Tuvar/bengal gram  dal – 1 and a 1/2 cup
Tomato -  one ,chopped in 4
Basale soppu – wash, chop to three cups
Turmeric -  1 tsp
Onion sliced - one, chopped in 4 
Salt to taste 
Grind Together for masala.
Jeera – 1 tsp 
Daniya – 1 and ½ tsp
Grated coconut – 1 cup
Onion – one chopped fine
Red chilli powder -  2 tsp /(to taste)
Garlic pods - to taste/( 4)/can avoid too..
Coconut Oil, Mustard seeds, Asafoetida and curry leaves

Pressure cook the Dal  ingredients.
 Slightly saute Jeera, dhaniya, red chilli power , coconut and onion. Let it cool and grind together.
Add the masala to the boiled dal mixture and bring it to a boil
Add salt to 
 Heat  Coconut oil ( for the typical taste/ you can use the usual sunflower oil too), when it is hot add mustard seeds, once it splutters add asafoetida and curry leaves...
Enjoy the hot saaru with rice or roti ...

Friday, 22 February 2013

Nutritious Kala Chana

Last year was a roller coaster year for me and blogging took a back seat. I have been irregular in updating the posts here. It is not only that cooking new dishes has come down but a new interest of making jewellery has taken precedence. Please do find time to visit this link when you have time..
Tinker Belle is my venture into handmade fashion jewellery .


The first post of this year is Kala Channa.

Kala Channa is a high protein legume . It has been part of the Indian diet regime from times immemorial. The Punjabi Kala Channa in gravy is extremely tasty and quick to make. Here is the recipe for you..

Kala Chana is a tasty dish to go with Rice, Roti or Bhature.

  • Kala Channa or whole black Chick peas 1/4 Kilo or 250 gms.
  • Onions  - 2 large ( chopped)
  • Tomatoes 2  medium (Chopped)
  • Ginger - garlic paste -  1/2 tsp
  • Channa Masala or garam masala powder  1 tsp
  • Salt to taste
  • Potato  -  1 small ( chopped)
  • Green chillies -  2 ( small )
  • Turmeric powder -  1/4 tsp
  • Milk  -  2 tbsp
  • Jeera (Cumin), cinnamon and bay leaf for seasoning.
  • Water as required
  • Oil - 1 tbsp 


  1. Wash and soak Black Channa ( Black chickpeas) overnight Boil them with salt and a pinch of turmeric in a pressure cooker . Let it cool. Drain the water and save that water..
  1. Grind together chopped onions , potatoes, chillies and tomatoes with half the boiled Kala Channa.
  2. In a deep bottom pan, add oil, when it heats up add Jeera, Cinnamon and Bay leaf . To this add the Ginger garlic paste , turmeric ,Saute till there is a pleasant aroma.
  3. To this add the ground paste and cook till the raw smell of onions and tomatoes is replaced by a delicious aroma
  4. Add salt , Garam/Channa masala. 
  5. Add milk and the saved water to get the gravy to required consistency.
  6. Now pour in the remaining Kala Channa  and let it cook..
  7. Now pour this mixture again in pressure cooker , add some salt(remember there is already some amount of salt in chickpeas), garam masala powder, Channa masala(optional) and fry it for 2-3 minutes, or till the oil starts separating out.
  8. Add water if the consistency is too thick.  
  9. Enjoy with hot Puri/poori or Jeera rice.