STUFFED BRINJAL-POTATO CURRY
Friends,
Among vegetables, Brinjal has been refered to as "King of vegetables" and among tubers, Potato has been crowned as the "King Of Tubers"
And stuffed Avatar of both these great veggies is ultimate curry.
On Monday last, I prepared RINGANA-BATETA NU BHARELU SHAAK or Stuffed Brinjal-Potato Curry. I enjoyed it with Rotis and Rice.
CUT-STUFFED AND READY FOR THE FRYING PAN
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READY TO BE SERVED
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If anyone wants the recipe, please put in a request. I will be too glad to make him/her happy.
Hemant Trivedi
Re: STUFFED BRINJAL-POTATO CURRY
Quote:
Originally Posted by Hemant Trivedi
Friends,
Among vegetables, Brinjal has been refered to as "King of vegetables" and among tubers, Potato has been crowned as the "King Of Tubers"
And stuffed Avatar of both these great veggies is ultimate curry.
On Monday last, I prepared RINGANA-BATETA NU BHARELU SHAAK or Stuffed Brinjal-Potato Curry. I enjoyed it with Rotis and Rice.
CUT-STUFFED AND READY FOR THE FRYING PAN
HTML Code:
[img]http://farm4.static.flickr.com/3535/3884516539_5bf9dda410_o.jpg[/img]
READY TO BE SERVED
HTML Code:
[img]http://farm3.static.flickr.com/2428/3885320952_6db0d128dd_o.jpg[/img]
If anyone wants the recipe, please put in a request. I will be too glad to make him/her happy.
Hemant Trivedi
Suvai,
In the above recipe, most important is the filling.
I used the following ingredients for filling.
Kadalai parappu/Channa dal...1/4 cup (soaked for 2 hours, dried and powdered) or coarse Besan roasted slightly.
Onion paste made from 1/2 onion(medium size)
Dhania Jeera powder (freshly made) 1.5 tsp
Chili powder......1/4 to 1/2 tsp as per need or hot green chillies 2 to 3 nos cut very fine/rough paste
Kothumalli cut very fine ....2 tsp.
Asafoetida (LG) 1/4 Tsp (milder variety)
Salt to taste
About salt addition, please remember that you need to put in slightly more salt than usual because the salt in the filling is what you are adding for the whole stock.
But nowadays, I use usual salt quantity in filling dough but sprinkle a little salt on the top to give an equal salty taste.
You can use your own recipe for filling out of many types of fillings like Garlic chilli paste in coconut and channa dal powder or besan .
Some people use peanut powder with spices , garlic , chilli paste. There is no end to filling recipes.
But always remember to cook the veggies after filling in oil and just a sprinkle of little water to generate enough steam to cook.
This curry is best enjoyed when dry and cooked in oil only.
There is another curry called Sambahriya which is stuffed curry of say Brinjals or potato , but in thick gravy.
My wife likes it that way.
May be next time, I will post Stuffed Sambhariya of say Brinjal.
Hemant Trivedi
AVIAL .........(WITHOUT COCONUT OIL)
Friends,
Last night, I prepared Avial and Rice . I broke away from traditional addition of coconut oil. I used traditional recipe minus the oil addition part. As an experiment, I used 1/2 cup of cream of coconut from Thailand and the result was just superb Avial. None of the family members could detect lack of coconut oil. We enjoyed with steaming rice and Rotis.
KERALA GOODY....AVAIL, THE WHOLE BOWL OF IT
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RICE AND AVIAL
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Recipe on request.
Hemant Trivedi
GODUMI-KAMBU MAVU KARAM ROTI...
Friends,
Just as Idli or Dosai has many Avatars in south, so does humble Roti in North. In North and western India, there are many avatars of Roti. In Gujarat, a highly spiced roti/paratha variety is known as Dhebra. They are mainly made using Millet flour and Wheat flour.
Nursing mothers usually have this with kathirikkai padartham.
You can get the recipe clicking on the following URL.
http://www.hemant-trivedis-cookery-c...ri-thepla.html
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Hope you will enjoy this dish.
Hemant Trivedi