Shwet's Sizzling Wok

A foodie's delight

Tawa Fried Brinjal

Hello foodies !! I know, I am posting after a really long time 😦 Really very busy these days. But didn’t wanna leave my blog empty, so here is a very simple starter I adapted from my friend “Sushma Mallya” whose got a brilliant blog, Do take some time to peek in her work, http://authenticfooddelights.blogspot.ae/2014/12/brinjal-tawa-fry.html.

I had a brinjal lying in my fridge since quite sometime, And didn’t wanna make “Bharta” as I had already done it sometime back (Well I can have bharta most of the time 😛 But I guess I need to spare my hubby isn’t it :D), Luckily I came across this recipe, This one’s a great way if you want to pep up your simple weekday meals, I served this along with some piping hot rasam, rice and pickles, Hmmm,,, Comfort food isn’t it 😉 Well, However much I experiment, I always find solace in rasams and dal, Healthy and even tasty !! 😀 Do give it a try and you wont be disappointed 🙂 Simple, yet so wonderful!!

Ingredients

  • 1 big Aubergine (cut into thin roundels)
  • 1 tbsp red chilli powder,
  • 1/4 tsp haldi
  • Rice flour – To Dust
  • Asafoetida – A generous pinch
  • Salt to taste
  • Oil – as required to toast
  • Coriander leaves for garnish

Method

  • Cut the brinjal into thin roundels . Spinkle salt, mix well and set aside for about 20 min,
  • Make a thick spice paste of chilli powder, haldi and asafoetida
  • Apply this paste on both the sides of the Aubergine roundels and keep aside for 5 – 10 mins.
  • Heat chapathi tawa drizzle with some oil, Now dust the brinjal with rice flour and fry on both side (on medium heat) till crisp .
  • Drizzle with some more oil if needed, Serve hot, garnished with coriander leaves

 

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Bibbe Upkari (Tender Cashewnut Stir Fry)

“Upkari” means stir fry in Konkani language, It can be made out of almost any vegetable. And it is supposed to be quite healthy 🙂 Of course, veggies are healthy isn’t it. Upkari recipes demand for very less oil, so a perfect one if you are on a diet 😉

In every konkani household, a upkari is a must with the meal 🙂 I remember my mom used to make different ukparis everyday, which I hardly ate 😀 Well, I developed a liking towards it only after marriage.

Now back to the recipe, Tender cashewnut stir fry is a delicacy in Mangalore among the Amchi’s. Tender cashewnuts are available only during the season, So most of the time it is stacked to use it later in the curries, sweet dishes or stir frys. This one’s a very simple stir fry with Ivy gourd (Tendle). Tender cashewnuts were sent over to Dubai by my MIL, and I made this outta it 😀

Recipe 

  • Tender cashwenuts – 2 cups
  • Ivy gourd – 1 cup (Cut lengthwise)
  • Mustard seeds – 1tsp
  • Oil – 2tsp
  • Curry leaves – 4-5
  • Salt to taste
  • Red chillies – 2 (Broken into bits)
  • Scraped Coconut – 2 tbsp

Method

  • Place the cashews in hot water for about 30 mins and remove the skin. Set it aside
  • In a pan, Heat oil, Splutter the mustard seeds, now add the red chilli bits and curry leaves and toss.
  • Next add the Ivy gourd and sprinkle a little water, Cover and cook until its soft
  • Now add the tender cashewnuts and salt and mix well. Cover and cook for another 2 min.
  • Sprinkle the scraped coconut and toss well. Serve hot with rice and dalithoy or even with poori as a side, or eat it just like that, like how I do 😉

 

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Batata Song

“Batata Song” Is a very spicy dish made from onions and potatoes. Its an “Amchi” delicacy and makes a great accompaniment with chapati, dosa, and even as a side dish served with rice and dalithoy (a kind of dal).

It is made in equal proportions of onions and potatoes, So very quick and easy, So if you want a spicy side to pep up your simple meal with a minimal amount of time spent in kitchen, then this one’s for you 🙂

Ingredients

  • Potatoes – 3 (Boiled and cubed) (Do not boil for a long time, the potatoes should be just right)
  • Onions – 3 (chopped)
  • Curry leaves – about 7-8
  • Mustard seeds – 1 tsp
  • Oil – 2 tsp
  • Chilli powder – 1 tbsp (You can decrease or increase to match your spice level)
  • Tamarind pulp – a small marble sized ball (soak it in warm water, and extract the pulp)
  • Salt to taste

Method

  • Heat oil in a pan, add the mustard seeds. Once it splutters, throw in the curry leaves and mix well.
  • Now add the chopped onions and saute till its translucent.
  • Mix in the chilli powder and cook for about 30 sec, now add the potatoes, tamarind pulp and salt with about 1/2 a cup of water and toss.
  • Cover the pan, and simmer for about 2 min and serve hot.

 

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