Brinjal yengai

 

Dry roast ground nuts (0.5 cup) and sesame(bili yellu) seeds (1 tbsp) , and gurellu  (1 tbsp)

Heat 1-2 spoon oil fry green chillies (3-4),kadi patta,  little grated coconut (2 tbsp) , little termeric powder and put it in mixy , add roasted ground nuts , sesame seeds, coriander leaves, little water and make a paste 

Heat oil in a kadai, add 2-3 chopped onion, fry till golden brown , add grinded paste and  fry.. Then add tamerin juice, little bit jagery , gurellu powder , mix nicely  .. Then stuff this masala in small brinjal and little water close the lid and boil for 15 mins..

Mente Hittu

1)Channa dal - 1/2 cup

2)Toor dal - 1/4 cup

3)Moong dal - 1/4 cup

4)Urad dal - 1/4 cup

5)Coriander seeds - 1.5 Tbsp

6)Jeera - 1.5 Tbsp

7)Mente - 0.5 tbsp

8)Byadagi chilli - 6-8

9)Curry leaves - 1/4 cup

10)Chakke - 2 pieces (thin piece which is 1/3 of a finger)

11)Lavanga/Cloves - 4

12)Kaalu mensasu/ White Pepper - 20

13)Wheat flour - 1.5 Tbsp

14)Rice flour -1.5 Tbsp

15)Ginger powder - 1/2 tsp

16) Turmeric - 1/2 tsp

17) Salt - 1 Tbsp

1)Dry roast all dals / masala seperately from Channa dal to curry leaves (serial number 1 to 9 from ingredients section)

2) Dry roast chakke, cloves, white pepper together 

3) Switch off the flame and add wheat flour, rice flour, ginger powder, turmeric to hot tawa. Mix it well

4) Pour all the roasted ingredients to dry mixi jar, add salt and make fine powder 

Tomato Hashi

Tomato - 2 medium sized

When finely chopped it comes to 1 cup

2 tsp coconut oil 

1/4 tsp mustard 

1/2 tsp urad dal

1 mild spicy green chilly 

1 byadagi red chilly 

Grated coconut 1/2 cup

Curd 1/4 cup

Salt

Jaggery 

1)Add 2 tsp of coconut oil in kadai

2)When oil gets hot, add 1/8 tsp mustard seeds. Once it starts cracking add 1/2 tsp urad dal

3)Then add 1 small mild spicy green chilly 

4) Then add one byadagi red chilly 

5)Once red chilly slightly changed its colour add chopped tomatoes and mix well for couple of minutes.

Tomato should not be fully cooked.

6) Switch off the gas. Cover the lid

7) once tomato is coller, Grind the coconut into fine paste and add it to the cooked tomato.

8)Add 3-4 tbsp of curd

9) Adjust salt and jaggery as per taste