Eggplant is used in preparing wide variety of Indian dishes. We too love this vegetable in our cooking. Varieties of side dishes and stir fries can be made using this vegetable. Today, I am sharing a unique Stir fry (Palya) recipe from my native place. 

As per my observation, most of the eggplant recipes tastes good only when onion or garlic is added. But this Stir fry tastes delicious without adding garlic and onion. Try this simple yet delicious Stir Fry and let me know your feedback!

Preparation time: 20 minutes

Soaking time: 15 minutes

Serves: 4

Difficulty level: Medium

Ingredients: 

• Eggplant (Finely chopped) - 1 large 
• Oil - 5 to 6 tbsp
• Dry red chilli (optional) - 1 small piece
• Urid dal - 1 tsp
• Mustard seeds - 1 tsp
• Asafoetida / Hing - big pinch
• Turmeric powder - 1/4 tsp
• Green chillies - 2 (add according to spiciness needed)
• Curry leaves - 1 strand
• Salt to taste
• Amchur powder - 1 1/2 tsp or to taste
• Grated coconut - 4 tbsp

Method:

• Take the finely chopped eggplant in a bowl. Add 1 1/2 tsp salt, 1 tsp amchur powder. Mix it well and leave it for 15 minutes.
• Squeeze off the water content from the eggplant mixture and discard the water.
• Heat oil in a heavy bottom pan. Add red chilli, urid dal, mustard seeds, hing and turmeric. 
• Once the mustard seeds start crackling, add slit green chillies and curry leaves. Saute the mixture for a minute.
• Add the squeezed eggplant chunks to the seasoning and mix it once. Check the taste and add salt and amchur powder accordingly. 
• Cook this mixture on low flame without closing the lid for 8 - 10 minutes or till done. 
• When its cooked half-way, add the grated coconut. Stir the mixture frequently to ensure even cooking.
• Turn off the flame when the eggplant chunks become soft and cooked nicely. 
• Serve this delicious stir fry as a side dish along with rice. 
• If cooked nicely, this stir fry stays good for 2 - 3 days at room temperature.

Tips:

• If you would like to add onion, add chopped onion while adding the grated coconut.
• This stir fry tastes better when eggplant is chopped very finely.

ಕನ್ನಡ ಆವೃತ್ತಿ  

Continue Reading

My school going daughter has recently developed a great craving for snacks. Everyday after coming from the school, she asks for some snacks thats crunchy. I rarely entertain store bought snacks at home and also, she loves homemade food. So, I always keep a stock of 2-3 varieties of homemade snacks for her. One among those is Spiced Phool Makhana. These crunchy balls are very addictive and they are a good source of protein and Vitamin B too!

Puffed Phool Makhana is available in most of the Indian grocery stores here. With this, one can easily prepare this delicious snack anytime. So, here is the recipe of Spiced Phool Makhana or Lotus Seed Snacks..

Preparation time: 15 minutes

Servings: 8 - 10

Difficulty level: Medium

Ingredients:

• Phool Makhana (Lotus seeds) - 100 gm
• Cooking oil - 4 1/2 tbsp
• Turmeric powder - 1/2 tsp
• Red chilli powder - 1 tsp or to taste
• Chaat masala - 1 1/2 tsp
• Salt to taste
• Sugar powder (optional) - 1 1/2 tsp

Method:

• Take a wide bottom pan, add Lotus seeds and toast them on low or medium flame for 8 - 10 minutes or till they turn crispy. 
• Heat oil in the same pan; Add turmeric powder, chilli powder and turn off the flame. Take care not to burn the spice powders. To this, add salt, sugar powder and chat masala powder. Mix it well.
• Add the roasted Lotus seeds / Phool makhana to the seasoning and toss it nicely to ensure even coating of spices. 
• Serve this delicious snack along with a cuppa Tea!

Tips:

• Chat masala can be replaced with amchur powder. 
• Use your hands for easy and even mixing.

ಕನ್ನಡ ಆವೃತ್ತಿ 

Continue Reading