GURELL CHUTNEY PUDI

INGREDIENTS

1Cup gurellu(Niger seeds)
a small piece (2tsp)of tamarind
6 or 7 red chillies
8-10 cloves garlic
salt to taste

GURELLU

METHOD

Dry roast the gurellu seeds on a low flame and keep aside.
In a few drops of oil fry the red chillies.
Roast the tamarind in the pan till it becomes crisp.
Mix all the ingredients and grind to a powder.
Serve with steamed rice or jolada rotti.

HIREKAYI MOSARU BAJJI /TURAI KA RAITA

This is a very simple and quick to make recipe. This is usually served with steamed rice.

INGREDIENTS

I medium sized ridge gourd/hirekayi/turai

1 or 1/2 green chilli

2 tsp grated fresh coconut

1/2 cup fresh curd

a pinch of hing/asafoetida

salt to taste

1/2 tsp sugar (optional)

FOR TEMPERING

1/2 tsp oil (coconut oil would be preferable)

1/2 tsp mustard

1/4 tsp udad dal

1/2 dry red chilli

METHOD

Wash and lightly scrape the skin of the ridgegourd.

• Chop into pieces. Remove the seeds if any and add water and cook along with green chilli and salt till it is soft.
• Allow to cool.
• Grind the above mixture with all the  ingredients (except curd)to a smooth paste.
• Add beaten curd and temper.
• Serve with steamed rice.
• This is to be mixed with the rice and eaten.

STUFFED BRINJAL IN GREEN GRAVY

INGREDIENTS

4 small brinjals
1 medium sized onion
1 small tomato
1/2 tsp red chilli powder
1 tsp tamarind paste
a pinch of jaggery
salt

FOR THE GRAVY
ONE SMALL ONION (Cook in a tsp of oil and keep aside)
2-3 GREEN CHILLIES
8-10 CURRY LEAVES
1/4 CUP CHOPPED CORRIANDER LEAVES
1 '' PIECE GINGER
4-5 CLOVES GARLIC
1/4 TSP JEERA/CUMMIN
SALT TO TASTE

Green paste

FOR THE MASALA
1/2 cup groundnuts (roast and remove the skin)
1/4 cup gurellu (niger seeds)

Gurellu

Grind to a powder and keep aside.

Gurellu and groundnut powder

METHOD

• Slit the brinjal into quarters till the stalk.
• Heat oil in a pan and saute the brinjals for a min or two.
• Allow to cool and stuff it with the green paste.
  
• Heat about 2 tbsp of oil in a pan.
• Add chopped onions and fry.
  
• Then add choppped tomatoes and fry till the tomatoes become soft.
  
• Add a pinch of haldi, chilli powder, remaining green paste, groundnut and gurellu powder.
• Add the stuffed brinjals and allow to cook for some time.
  
• sprinkle a little water and cover the pan and cook till brinjals become soft and oil leaves the sides of the pan.
• Serve with jowar rotti, bajra rotti or chapatis.