HOTCHULHA

Ingredients:

• Purple Baigan (Brinjal – వంకాయలు) – 5
• Onion – 1 Medium – Cut into Chunks
• Tomato – 1 Big – Cut into chunks
• Ginger-garlic Paste – 1 Teaspoon
• Coconut – 2 inch piece.
• Clove Powder – 1/4 Teaspoon
• Tamarind – 2 Inch Piece
• Turmeric Powder – 1/4 Teaspoon
• Red Chillies Powder – 1/2 Teaspoon
• Salt – to taste
• Oil – 2 Table Spoons

Method:

1. In a food processor put the Onion, Tamarind, Coconut, Ginger-garlic paste, clove powder and Tomato and grind it to a paste and keep it aside.
2. In a small pan put 1 cup of water and salt and bring it to a boil.
3. Mean while take the green skin from the brinjal stems and cut long slits and drop these in boiling water and let it boil for 5 minutes.
4. Take a medium size pan and put 2 tablespoons of oil and bring it to the heat and put the ground paste and fry till the oil separates from the paste.
5. Add salt, turmeric and red chillies powder and now put the boiled brinjals and cook them on medium heat till it looks like thick gravy curry.

Serve it with hot white Rice.

Ingredients:

• Rice – 1 Cup
• Curry leaves – 1 Stem
• Baigan (Brinjal) – 3 medium – cut into long lengths
• Onion – 1/2 –  cut into long lengths
• Green Chillies – 8 – cut into long lengths
• Peanuts – 1/4 Cup
• Mustard Seed – 1/4 Teaspoon
• Dry Coconut – 2 Inch Pieces
• Urad Dal – 1 Teaspoon
• Chana Dal – 2 Tablespoons
• Turmeric – 1/4 Teaspoon
• Clove Powder – 1 pinch
• Salt – to Taste
• Oil – 3 Tablespoons
• Cilantro – 1 Tablespoon

Method:

1. Cook the rice in 1.5 cups of water and keep it aside.
2. Dry roast the Peanuts, Coconut, Urad dal and Chana Dal individually and grind it to Powder Form and keep it aside.
3. Take a heavy bottom pan and put 3 tablespoons of oil, when the oil is hot, put mustard Seed, Onion, Green Chillies and curry Leaves and saute it for couple of minutes.
4. Now put the Baigan pieces, salt, Turmeric Powder and clove powder and Saute on medium heat till the Baigan cooks through.
5. Mix the ground powder mix with cooked Rice and put this in Baigan pan and mix it well.
6. Garnish it with Cilantro.

This goes well with Raita.

Ingredients:

• Small Purple Bringal (Baigan) – 6
• Cooked Garbanzo – 1/4 Cup
• Green Mango – 1/4 Cup Pieces
• Onion – 1/4 Cup  – Cut into small pieces.
• Ginger-garlic Paste – 1 Teaspoon
• Red Chilies powder – 1/2 Teaspoon
• Turmeric Powder – 1/4 Teaspoon
• Coriander Powder – 1/4 Teaspoon
• Salt – to taste
• Oil as required
• Cilantro – Handful.

Method:

1. Take the green part of the stems and make incisions and put into salted water.
2. Take a pan and put 2 tablespoons of oil and put onion and saute for couple of minutes and put the ginger-garlic paste and fry till the raw smell goes off.
3. Now put red chili powder, coriander powder, salt and Baigans and cooked garbanzo and put 1/2 cup of water and let it cook for 5 minutes.
4. Put the cut mango pieces and cook for 10 minutes on medium heat.
5. When everything comes close, add cilantro.

Serve this with white rice or Roties.

Ingredients:

• Round purple Baigan – 6
• Onion – 1 small(Paste)
• Tamarind Paste – 1/2 Teaspoon
• Ginger-Garlic Paste – 1 Tablespoon
• Dry Roast the following individually & grind them together to fine paste and keep it aside.
  • Peanuts – 1/2  Cup
  • Dry Coconut – 2 Inch Pieces
  • Poppy seeds – 1/2 Table Spoon
  • Cloves – 8
  • Cinnamon – 2 inch stick
  • Black Cardamom – 1 Piece
  • Zeera – 1/4 Teaspoon
  • Pepper  – 1/4 Teaspoon
• Dry Red Chilies – 6
• Salt to Taste
• Oil as required

Method:

1. Wash the Baigans and make slits on the Baigan. Do not take the Stems off. Leave the Baigan in Salt water.
2. Take a small frying pan and put  2 tablespoons of oil and put this baigan along with a pinch of salt and saute this for 5 minutes turning them constantly.
3. Now lower the heat and put the lid on this pan and let it fry till the Baigan cook through half.
4. Take a large frying pan and put 8 tablespoons of oil, once the oil is hot put the onion paste, ginger-garlic paste. Fry this until raw smell goes off from the paste.
5. Add Tamarind paste, salt and ground paste made from spices and fry them for couple of minutes,
6. Add half cup of water and the half cooked baigans and let it them get cooked by putting the lid on and on low heat till the gravy comes close.

Good to know:

• It goes with Fried rices, Roties and any kind of Rice Dishes.
• Don’t put Cilantro in this curry as Cilantro has the strong flavor.
• If 1/2 cup of water was not sufficient, you can add another 1/4 cup of water.
• You can adjust the amount of spices as per your taste.

Ingredients:

Brinjals – 7 Cut into thin pieces

Tadka Seeds – 1 Tea Spoon

Curry Leaves – 10

Salt to Taste

Turmeric Powder – 1/8 Tea Spoon

Oil to Fry

Karam podi – Dry coconut, red chilly powder, Amchur, Salt & Garlic

Method:

Cut the Brinjals and put them in Salt water

In the Frying pan, put the Oil and the Tadka seeds.

When they Crackles, put the Curry Leaves, Brinjal pieces and a bit of salt and fry them gently turning once in a while, after 8 minutes.

You can put the Karampodi and saute couple of minutes and it is done.

Tip: It goes well with white rice and Rasam.

Ingredients:

• Small Violet Bringal    – 20
• Peanuts    – 1/2 cup(roasted)
• Sesame Seeds    – 4 spoons (roasted)
• Urad Dall    – 2 Spoons
• Chana Dal    – 2 Spoons
• Crushed Chillies    – 2 Spoons
• Tamarind    – 2 Spoons
• Clove Powder    – 1/4 Spoon
• Cinnamon – one Stick
• Ginger, Garlic Paste
• Jeera & Coriander    1 Spoon
• Turmeric Powder    1/2 Spoon
• Salt to Taste
• Oil to Fry

Method:

1. First dry roast all the items above and grind the stuff if necessary add some water to the mix and then add the turmeric and salt and keep it aside.
2. Wash the Brinjals and wipe them and take the green flesh on the Stem
3. Then take Brinjal and make a small pit in the bottom and take a small spoon and take  the seeds out of the Brinjals and leave them in salt water
4. Put the Oi in the pan and fry all the grind stuff. Once it is fried take that out of the pan and keep aside
5. Now put all the de-seeded brinjals in the pan and fry little bit with some salt and then put some water
6. After some time when the bringals become tender, put the masala, let it cook for some time.
7. Need to stuff masala slowly then cook it.
8. It is the Dry Brinjal curry.