Badanekai Ennegai (Spicy Coconut Stuffed Aubergine)

What is Ennegai?


Ingredients
Putta Badanekai (Baby Aubergine): 1 kg
Enne (Oil): 3-4 tbsp


for Roasting & Grinding
Thenginakai (Coconut): 1 cup (grated)
Ona Menasu (Dried Red Chillies): 3-4
Kothambari Beeja (Coriander Seeds): 1 tsp
Jeerige (Cumin Seeds): 1 tsp
Menthe (Fenugreek Seeds): 1/2 tsp
Huli (Tamarind): a marble-sized piece
Bella (Jaggary): a small piece
Uppu (Salt): to taste
Enne (Oil): 1 tsp



Method
Make 2 slits on the Aubergines such that it has 4 sections with its stalk still holding it intact. In a wide  pan/wok, roast in oil the ingredients in set 2. Grind them and Fill them into the slits made in the Aubergines. Heat oil again in the wide pan/wok and place the aubergines in it. Shallow fry them in a low flame until they are cooked inside and the outer layer has turned a bit crispy. Serve hot with chapati, rotti or rice.

Variation 

• If baby aubergines are not readily available, use the bigger one, chopped. Saute them in oil and add the ground paste at the end. Saute further 5 mins.
• This recipe can be made with Bendekai (Okra), Green Beans, DoNNE Menasu (Capsicum), etc.
• For Hagalkai (Bitter Gourd) version, boil chopped pieces in water, jaggary and tamarind until all the water has evaporated. This removes the bitterness. Grind rest of the ingredients and follow the same recipe.

Puliyogare (Tamarind Rice)

What is Puliyogare?

Ingredients
Anna (cooked Rice):  2 cups
HuLi (Tamarind): a tennis ball sized piece
Bella (Jaggary): a lemon sized piece
Karibevu (Curry Leaves): 5-6
Kadalekai (Ground Nut): 1 handful
Saasive (Mustard Seeds): 1 tsp
Yellu (Sesame Seeds): 1 tsp
Uddina BeLe (Black Gram Lentil): 1 tsp 
Neeru (Water): 1 cup
Enne (Oil): 1/2 cup
Uppu (Salt): to taste

for Roasting and Powdering
Yellu (Sesame Seeds): 4 tsp
Jeerige (Cumin Seeds): 2 tsp
Saasive (Mustard Seeds): 2 tsp
Kothambari Beeja (Coriander Seeds): 2 tsp
Ona Menasu (Dried Red Chillies):  3-4
Kobbari (Dried Coconut): 1 cup (grated)
Uddina BeLe (Black Gram Lentil): 1 tsp
Kadale BeLe (Bengal Gram Lentil): 1 tsp


Method
Roast (one by one) and powder (together) the ingredients in set 2. In a saucepan/wok, heat oil and add mustard seeds, sesame seeds, lentil, curry leaves, groundnut, and saute till they are golden. Add water, tamarind, jaggary, salt and boil. When dissolved, add the powder and boil till it reduces to a paste. This paste can be stored in a air-tight container for a long time. 

When required, mix some of the paste with the rice and serve hot or cold.

Variation: for an exotic version, add roasted cashewnuts!

Tharakari Bhaath (Spicy Vegetable Rice)

What is Bhaath?


Vegetables usually used are Potato, Carrot, Green Beans, Green Peas, Radish,Cauliflower, Greens, etc in equal portions.


Ingredients
Basmati Akki (Basmati Rice):  2 cups
Tharakari (Vegetables): 2 cups (chopped)
Neeru (Water): 4 cups
Enne (Oil): 5 tsp
Uppu (Salt): to taste


for Grinding
Thenginakai (Coconut): 1/2 cup (grated)
Neerulli (Onion): 1
Bellulli (Garlic): 4-5 cloves
Shunti (Ginger): 2 inch piece
Hasi Menasu (Green Chillies): 2
Kothambari Beeja (Coriander Seeds): 1 tsp
Chakke (Cinnamon): 1 inch piece
Lavanga (Cloves): 2-3
Elakki (Cardamom): 2
Kothambari Soppu (Coriander Leaves): 1 small bunch
Pudina (Mint Leaves): 1 small bunch


Method
Grind the ingredients in set 2 to a smooth paste using very little water. In a big saucepan or pressure cooker, saute the vegetables in the oil.When browned, add rice and saute till it turns brown too. Add the ground paste and saute till the raw smell vanishes. Add salt and water, cover and cook (low heat) for 15 minutes or till all the water is absorbed. Serve hot with salad and raita.

MeNaskai (Fruits in Sweet and Sour Coconut Gravy)

MeNaskai is a coconut based gravy that is sweet and sour. The recipe is very similar to Koddel, the only variation is 2 tsp Ellu (Sesame Seeds) is added while roasting the masala paste. The sweetness in the gravy is mainly due to using fruits like ripe mango or pineapple, hagalkai (bitter gourd) chunks or Kudane/Kustikai (mini Aubergines) can be used in place of fruits. 

Paji Koddel (Vegetables in Spicy Garlic and Coconut Gravy)

Paji Koddel is Vegetables in Sweet, Sour and Spicy Coconut Gravy. It differs from Koddel because there is no roasting of ingredients before grinding (Paji means raw (not roasted) in Tulu Language). Paji Koddel can be made with different vegetables, popular ones are: Carrot, Cabbage, Marrow, Mangalore Southekai, etc. Exotic version is Paji Koddel of Gujje (unripened Jackfruit), Jackfruit seeds, ! 

Ingredients

Tharakari (Vegetable): 1 cup (chopped)
Huli (Tamarind): a marble-sized piece
Water: 1 cup
Salt: to taste

for Grinding
Tenginakai (Coconut): 1 cup (grated)
Ona Menasu (Dried Red Chillies): 3-4
Kothambari Beeja (Coriander Seeds): 1 tsp
Jeerige (Cumin Seeds): 1 tsp
Akki (uncooked Rice): 1 tsp
Aarashina (Turmeric Powder): 1/2 tsp
Bellulli (Garlic): 2 cloves

for Oggarane/Tempering
Karibevu (Curry Leaves): 4-5
Enne (Oil): 1 tsp

Method
Boil the vegetable pieces, tamarind and salt in a saucepan of water for 10 minutes. Grind the ingredients in set 2 and add it to the Paji Koddel and simmer for 10 mins. Heat oil in a small pan and add oggarane ingredients to it. Pour this over the Paji Koddel just before serving.

Koddel (Vegetables in Sweet, Sour and Spicy Coconut Gravy)

Koddel is Vegetables in Sweet, Sour and Spicy Coconut Gravy. Koddel can be made with different vegetables, popular ones are: Kumblakai (Pumpkin), Hagalkai (Bitter Gourd), BaLekai (unripe Plantain), Green Beans, Badanekai (Aubergines), Bendekai (Okra), Mangalore Southekai, Kudane/Kustikai (mini Aubergines), etc. 

Ingredients
Tharakari (Vegetable): 1 cup (chopped)
Huli (Tamarind): a marble-sized piece
Bella (Jaggary): a small piece
Water: 1 cup
Salt: to taste

for Roasting & Grinding
Tenginakai (Coconut): 1 cup (grated)
Ona Menasu (Dried Red Chillies): 3-4
Kothambari Beeja (Coriander Seeds): 1 tsp
Jeerige (Cumin Seeds): 1 tsp
Uddina BeLe (Black Lentils): 1 tsp
Menthe (Fenugreek Seeds): 1/2 tsp
Enne (Oil): 1 tsp

for Oggarane/Tempering
Saasive (Mustard Seeds): 1 tsp
Karibevu (Curry Leaves): 4-5
Enne (Oil): 1 tsp

Method
Boil the vegetable pieces jaggary, tamarind and salt in a saucepan of water till the water dries up. In a  small pan, roast in oil the ingredients in set 2. Grind them and add it to the Koddel adding more water to desired consistency and simmer for 10 mins. Heat oil again in the small pan and add oggarane ingredients to it. Pour this over the Koddel just before serving.

Gasi (Veg/Legumes in Spicy Coconut Gravy)

Gasi is Vegetables or Legumes in Spicy Coconut Gravy. Gasi can be made with different vegetables, popular ones are: Green Peas, Black Chick Peas or any other legumes, Green Beans, Cabbage, Potatoes, Mangalore Southekai, Thondekai (Ivy Gourd), Budu Kumbalakai (Ash Gourd), etc. 

Ingredients
Tharakari (Vegetable) (chopped) or KaaLu (Legumes) (soaked overnight or canned): 1 cup
Neerulli (Onion): 1 (chopped)
Huli (Tamarind): a marble-sized piece
Neeru (Water): 1 cup
Uppu (Salt): to taste

for Roasting & Grinding
Thenginakai (Coconut): 1 cup (grated)
Ona Menasu (Dried Red Chillies): 2
Kothambari Beeja (Coriander Seeds): 1 tsp
Arashina (Turmeric Powder): 1 tsp
Enne (Oil): 1 tsp

for Oggarane/Tempering
Saasive (Mustard Seeds): 1 tsp
Karibevu (Curry Leaves): 4-5
Enne (Oil): 1 tsp

Method
Boil the vegetable pieces or soaked legumes, tamarind and salt in a saucepan of water for 10 mins. In a  small pan, roast in oil the red chillies, coriander seeds & turmeric powder (add in that order). Grind them with coconut, add it to the Gasi and simmer for 5 mins. Heat oil again in the small pan and add oggarane ingredients to it. Pour this over the Gasi just before serving.