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Monday, March 9, 2009

Eggplant (Brinjal) Tava (Rava) Fry | ಬದನೆಕಾಯಿ ಚಕ್ರ (ತವಾ | ರವಾ ಫ್ರೈ) | Badanekayi Chakra

Tava roasted Eggplant seasoned with Rice flour, Semolina & spices

2 - 3 medium sized Eggplant (Brinjal)  |  ಬದನೆಕಾಯಿ (Preferred: Gulla or American Eggplant)
1 cup Rice flour  |  ಅಕ್ಕಿ ಹುಡಿ
1/2 cup Semolina (Bansi Rava or Bombay Rava)  |  ಸಣ್ಣ ಸಜ್ಜಿಗೆ (ಬಾಂಬೆ ರವಾ)
2 tsp Chilly powder  |  ಮೆಣಸಿನ ಹುಡಿ
1/2 - 3/4 tsp Turmeric powder  |  ಅರಶಿನ ಹುಡಿ
Big Pinch of Asafoetida  |  ದೊಡ್ಡ ಚಿಟಿಕೆ ಇಂಗು
Salt to taste  |  ರುಚಿಗೆ ತಕ್ಕಷ್ಟು ಉಪ್ಪು
Oil  |  ಎಣ್ಣೆ 

Put 1 ltr of water, 1/4 cup Buttermilk, Salt in a vessel and mix.

Cut Eggplant into medium thin(1/4 inch) round pieces as shown in the picture below. Put this in a vessel containing buttermilk water & keep aside for about 10-15 mins. 

Put Rice flour, Turmeric powder, Chilly powder,  Asafoetida, Salt in a vessel/plate and mix well.

Remove the Eggplant pieces from water and roll it over the masala and keep it aside.

Put 2-3 tsp oil in a Tava and spread it over the tava evenly. Heat the tava and place the brinjal pieces as shown in the picture below.

Turn both the sides of brinjal frequently, apply little oil and cook them for about 8-10 mins in medium/low flame.

Serve hot. It goes well along with rice and any kind of Thove/Dal (Heerekayi Thove / Thove), Rasam, Rice & Ghee. It can also be served as evening snacks. The above mentioned ingredients will serve 30-35 Eggplant Rounds. 

Tips (ಸಲಹೆ): 
 * Putting the sliced Eggplant in Buttermilk (or Tamarind) water will reduce the bitterness of it and retains it's color
 * Adding Salt to this water will enhance the taste
 * As it takes time in roasting, multiple Tavas can be used
 * ಬದನೆಕಾಯಿಯನ್ನು ಮಜ್ಜಿಗೆ (ಅಥವಾ ಹುಣಸೆ ಹುಳಿ) ನೀರಿನಲ್ಲಿ ಹಾಕುವುದರಿಂದ ಅದರ ಕಹಿ ಕಡಿಮೆ ಆಗುತ್ತದೆ ಮತ್ತು ಬಣ್ಣ ಹಾಗೆ ಉಳಿಯುತ್ತದೆ 
 * ಮಜ್ಜಿಗೆ ನೀರಿಗೆ ಉಪ್ಪು ಹಾಕುವುದರಿಂದ ಬದನೆಕಾಯಿಯ ರುಚಿ ಹೆಚ್ಚಾಗುತ್ತದೆ
 * ಇದು ಸಣ್ಣ ಉರಿಯಲ್ಲಿ ಬೇಯಲು ಸಮಯ ಬೇಕಾಗುವುದರಿಂದ 2-3 ಕಾವಲಿಗೆಯನ್ನು ಒಟ್ಟಿಗೆ ಬಳಸಬಹುದು

Baingan Ka Bharta


1 American Eggplant / Gulla Badanekayi / Baingan / Brinjal

1 medium sized Tomato

1 medium sized Onion

1 Green Chilly

1-2 Garlic flakes

Small Piece of Ginger

1/2 - 3/4 tsp Garam Masala

1/4 tsp Coriander seed powder

1/4 tsp Cumin seed powder

2-3 Coriander leaves

Salt to taste

Pich of Turmeric powder

1/2 tsp Cumin seeds

1/4 tsp Mustard seeds

5-6 tsp Oil

Apply 1 tsp oil over the brinjal. Prick the brinjal with a fork/knife, so it won't burst in the oven. Put one aluminum foil over the oven tray and place the oil applied brinjal in a tray as shown in the picture below.
Cook this brinjal in the oven for about 30-45 mins in 500-600 degree F. (You can also use gas flame / hot charcoal for cooking this brinjal)

Remove the outer skin of brinjal and chop it into medium sized pieces as shown in the picture below.

Chop onion, tomato, green chilies into small pieces as shown in the picture below. Remove the outer skin of garlic and mash garlic, small piece of ginger properly as shown in the picture below.

Put 4-5 tsp oil, cumin seeds, mustard seeds in a thick bottomed vessel /pan. Once it starts spluttering add mashed ginger garlic and fry them for about 1 min in medium flame. Add chopped green chilly, pinch of turmeric powder and onion and fry them for about 4-5 mins in medium flame until onion turns golden in color. Add chopped tomato, cumin seed powder, coriander seed powder, garam masala, salt and cook them properly for about 4-5 mins in medium flame.
Add cooked brinjal and mix well. Keep the bartha in low flame for about 1-2 mins. Garnish with chopped coriander leaves and serve hot. It goes well with Chapathis/Rottis. Thanks to vahrehvah for this recipe.

Spinach Raitha / Palak Mosaru Gojju

3/4 bunch of Baby Spinach / Ele Palak Soppu
2 cups Curd / Yogurt
1-2 Green Chillies
Pinch of Turmeric powder
Pinch of Asafotida powder
1/4 tsp Cumin seeds
1/4 tsp Mustard seeds
Salt to taste
1 tsp Oil

Clean spinach leaves, wash them and keep them aside. Chop spinach leaves into small pieces as shown in the picture below. Chop green chillies into small pieces.
Put 1 tsp oil, mustard seeds, cumin seeds in a thick bottomed vessel/pan. Once it starts spluttering add pinch of asafotida powder, chopped green chillies and fry them for few seconds. Add chopped spinach leaves, pinch of turmeric powder, salt and cook them for about 4-5 mins. Keep it aside till it comes to room temperature. 
Put cooked spinach leaves, 2 cups of curd, pinch of salt in a bowl and mix well.(You can add little amount of milk if curd is too thick or it is sour.) Keep it in a refrigerator for about 20-30 mins.  It goes well with rice/pulav/chapathis/paratas.

Godhi Akki Dose


3/4 cup Whole Wheat Grain / Godhi

1.5 cups of White Rice

2-3 Green Chillies

1/2 inch sized Ginger

10-15 Curry Leaves

1/4 cup grated Coconut

Salt to taste



Soak whole wheat grains, white rice together in a vessel for about 1 hr. Wash these soaked ingredients 2-3 times.

Grind soaked ingredients , curry leaves, green chillies, ginger, grated coconut into medium smooth paste by adding sufficient amount of water. Add water, salt and mix well. (Consistency of the batter should be like that of milk.) 

Heat the Tava. Pour a spoonful of batter at the centre, spread it with the back of the spoon to a thin round. Add 1 tsp of oil/ghee on top of dosa, cover it in a lid and cook it for a minute in medium flame. Roast other side of the dosa as well for about 2-3 mins in medium flame.

Serve hot along with any chutney or sambar. The ingredients mentioned above will serve 12-15 Godhi Akki Dosas.

Masala Avalakki / Poha Masala


4 cups Beaten Rice / Avalakki /Poha

1.5 cup Grated Coconut

5-6 Red Chillies

1.5 tsp Coriander seeds / Kottambari

1/4 tsp Cumin seeds /Jeera / Jeerige

Large grape sized Tamarind

1/2 lemon sized Jaggary

Salt to taste

3-4 tsp Oil


Put 1 tsp oil, coriander seeds, cumin seeds, red chillies in a thick bottomed vessel / pan and fry them for about 2-3 mins until it gives nice aroma. Add 1/4 cup of grated coconut and fry them for about 1-2 mins.

Put this fried masala, jaggary, tamarind, salt in a mixer and grind it coarsely without adding any water. (You can store this masala in refrigerator for about one week.)

Put 1-1.5 cup of grated coconut, 1/4 cup of prepared masala, 3-4 tsp oil, in a vessel and mix well. (Add salt if required) Add 4 cups of beaten rice, mix well and serve.