Hengai/Guth vankai/Ennai Kathrikai/Stuffed Brinjal

Hmmmmm…so many names so u wondering……….this what its called in three different Indian langauages, its called Hengai in Kannada, Guth Vankai in Telugu, Ennai Karthrikai in tamil  and obvoiusly Stuffed Brinjal in English.

last night when my In-laws had come I made this and they loved it. So I am gonna write the Karnataka Version of making Stuffed Brinjal.

Ingedients needed

  1. Brinjal – 1/2 kg
  2. Coconut Grated – 1 small cup
  3. Peanuts roasted – 1 tspn
  4. saseme seeds roasted – 1 tspn
  5. Turmeric – 1 pinch
  6. Tamrind – according to ur taste
  7. onoin – 1 chopped
  8. Ginger – 1 inch chopped
  9. Garlic – 4 to 6 pods
  10. salt – according to ur taste
  11. Chilly powder – 1and 1/2 tspn
  12. Dania powder – 1/ 2 tspn
  13. Refined oil – 1 medium cup (1 tbspn for grinding and remaing for cooking the brinjal)
  14. Jaggry – little (optional)
  15. Sambar powder – 1 tpsn (optional)
  16. Garam masala – 1/2 tspn

For this recipe u manily need to grind almost all the ingedients from number 2 to 16 (jaggry is optinal I dont like jaggry or the little sweet taste, so depends on individual taste)other then Brinjal.

Once its done into smooth paste, the stuffing for brinjal is ready, cutting the brinjal is very important for this recipe.

Do not cut the stem part, cut the other end of brinjal and make four cuts , and fill the ground paste .

Take a frying pan, add the oil once the oil is little hot add the stuffed brinjals and the remaining paste and cook for 30 min on sim or untill the brinjal is cooked,as we would have put the whole brinjal it will take long time for cooking.Once done serve with hot chappati or rice.

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Mushroom Pepper Fry

This recipe is for my cousin Pallavi on special request by her. She really wanted to know some mushroom recipes and she was asking me for one , so this one I make very nicely (thats what hub tells) so thought I ll post this here for her.

Ingredients

1. Mushroom – 100 grams
2. Capsicum – 1 chopped julienne ( cutting into stripes)
3. Carrot – 1 small chopped (optional)
4. Onion – 1 small finely chopped.
5. Tomato – 1 small finely chopped
6. Gringer &Garlic – chopped finely/paste 1 T-spoon(optional)
7. Pepper – 1 T-spoon or according to your taste
8. Oil – 1 T-spoon
9. Salt to taste.
10. Lime – 1 full or half
11. Turmeric – 1 pinch
12. water – half ltr

Ingredients

little coriander for garnishing.

How to prepare

First keep the water for boiling. In a bowl add the chopped mushroom salt, turmeric and lime juice and add the boiling water and leave it for 15 to 20 mins. This process is only to clean the mushroom and also to add a bit flavour.(This process is Optinal)

Place a kadai or frying pan on the stove, add oil once the oil is hot add the  [ginger garlic paste/chopped (optional)] finely chopped onion, tomato and turmeric powder fry for 2 mins, then add the chopped capcicum and carrots and a little salt.

once the vegges become soft and half cooked , add the mushroom afrer draining the water from the mushrooms ,add  the salt accordingly and the pepper and mix them , close the lid and leave it for 10 to 15 mins untill the mushrooms are cooked . Add coriander and serve hot with hot  chappathis.

 

 

 

Almost done

Almost done

Sprouts curry

 

Sprouts curry is a very healthy and tasty, but it is a bit long process u need a lot of time to do this, for making sprouts curry u will need to soak green gram, horse gram and if u like u can even soak brown channa (chick peas) overnight and the next day u need to drain the water and keep it agin for 24 hrs.

In the USA it ll take more longer time coz its always cold there. In India it takes one and a half day but USA u need atleast 3 days , when I was in the US I did this curry and it took almost 3 to 4 days for the grains to sprout.

 After 24hrs or whenever the grains are sprouted it ready to make the curry.

 Ingedients

1.      sprouts  – 1 small cup

2.      coconut grated/ coconut milk – 1 small cup

3.      potatoes – 2 chopped

4.      brinjal – 2 (optional)

5.      onion – 1 (half  for sauté and other half for grinding)

6.      tomato’s – 2 chopped

7.      ginger – 1 inch

8.      garlic – 5 to 8 pods

9.      chilly powder – 2  tspoon

10.  dania / coriander powder – 1 tspoon

11.  sambar powder (which ever is available in the market or if have home made same applies to garam masala also but garam masala is a must, sambar powder is optional ) –  1 btspoon

12.  red chillies – 3 -5

13.  salt

14.  turmeric powder – 1 pinch

15.  oil – 1 table spoon

16.  garam masala.

 First u need to grind some ingredients – onion(half), garlic, ginger, coconut (if u have grated) ,red chilles.

 How to make

Take a cooker or a big pan, keep it on the stove once it’s a bit hot add oil, one the oil is hot add onion and turmeric powder once the onion is becomes transparent add the potatoes, brinjal. After the potatoes and brinjal have half cooked add the sprouts and mix it then add chilly, dania , sambar and garam masal powders and mix it again then add the grinded masala and a little water(in case u have taken coconut milk instead of the grated coconut )now u have to add the coconut milk and salt. let it cook in high until it boils then later u can simmer it and let it cook until the vegges are done.

 

Once its done u  can have it with rice or chappathis.

P.S. I  will post homemade Sambar and Garam masala powders recipes soon.