BADANEKAI ENABAJJI

Eggplant (big variety) --2
Onion -- 1

Oil -- 1 tablespoon
Split black gram (Urad dal) -- 1 teaspoon
Red chillies -- 2
Mustard seeds -- 1/2 teaspoon
Turmeric powder -- 1 pinch
Asafoetida -- a small pinch
Coconut -- 2-3 tablespoons (freshly grated)
Salt -- to taste
Sugar -- 1/4 teaspoon

Grill eggplants on open fire on a very low flame until it is soft.
Carefully peel off the skin and lightly chop it with a spoon. Discard the stem.

Chop onion finely and add it to the eggplant.

Heat oil in a small tempering pan. add the urad dall and when it is slighly cooked add red chillies, mustard sees, turmeric powder and asafoetida. Once the mustard starts crackling pour it over the eggplant.

Add coconut salt and sugar and mix all the ingredients nicely.

Serve with roti or rice.

BALEKAI PALYA

Raw banana -- 4-5
Coconut oil -- 4-6 tablespoons
Urad dal -- 2 teaspoons
Mustard seeds -- 2 teaspoons
Asafoetida -- 1/4 teaspoon
Green chili -- 5-6
Curry leaves -- few
Salt to taste
Sugar -- 1 teaspoon
Lemon juice -- 2 tablespoons (optional)
Coconut -- 1/2 cup(grated)

Steam whole bananas until cooked but firm. Peel and grate it.

Heat oil in pan and add urad dal. When the dal turns pinkish add mustard seeds,asafoetida,green chilles and curry leaves.

When the mustard is crackling add salt and sugar.


Salt is added in the begining so as to ensure the uniform mixing. If you add it after u put in the banana gratings it will stick to some places and it will be very difficult to mix it properly.


Now put on the grated banana, lemon juice and grated coconut. Mix and saute on low flame for about 4-5 minutes.
Serve with roti or rice.

HARIVE _BELE PALYA

Amaranth greens -- 3-4 big bunches

Oil -- 4 tablespoons
Mustard seeds -- 1 1/2 teaspoon
Turmeric powder -- 1/2 teaspoon
Curry leaves -- few
Onion -- 2 medium
Green chili /red chili -- 3
Toor dal(Split pigeon pea) -- 1/2 cup
Sugar -- 1/2 teaspoon
Salt to taste

Wash and chop the greens finely.

Cook toor dal until done but not mushy.

Heat oil in a pan and mustard seeds.

When Mustard seeds start crackling add turmeric powder, slit green chilies OR broken red chili and curry leaves. Stir for 1 minute.

Put in onion and fry until it turnS brownish.

Put chopped greens now and cover and cook for 1/2 minute. The greens will wlt and now it will be easy to mix.

Once the greens are properly coated with the tempering, cover and cook on low flame until the amaranth is cooked.

Add the cooked dal to the vessel. Sprinkle sugar and salt and cover and cook for another minute.

Serve with roti or rice.

BALEKAI MASALA PALYA

Raw banana -- 2-3
Oil -- 4 tablespoons
Mustard seeds -- 1 1/2 teaspoon
Turmeric powder -- 1/2 teaspoon
Curry leaves -- few

Coconut -- 2/3 cup (grated)
Smbhar powder -- 2 teaspoons
Tamarind to taste

Jaggery-- 1 teaspoon
Salt to taste

Wash peel and cube the bananas into small cubes.

Grind together the coconut, tamarind and sambhar powder to a smooth paste.

Heat oil in a pan and mustard seeds.

When Mustard seeds start crackling add turmeric powder and curry leaves. Stir for 1 minute.

Put cubed bananas mix it nicely and cover and cook until done. Add a little water if necessary.

Once done add the ground paste, jaggery and salt. Mix everything together and cover and cook for another minute.

Serve with roti or rice.

BADANE KAI PALYA

Brinjal (eggplant) -- 15 small
Oil -- 4 tablespoons
Mustard seeds -- 1 1/2 teaspoon
Turmeric powder -- 1/2 teaspoon
Curry leaves -- few
Sugar -- 1/2 teaspoon
Salt to taste
Palya powder -- 3 tablespoons
Fresh coconut grated -- 3-4 tablespoons

Wash and cube brinjals into 1" cubes.

Heat oil in a pan and mustard seeds.

When Mustard seeds start crackling add turmeric powders and curry leaves. Stir for 1 minute.

Add brinjal to the pan. Sprinkle sugar and salt and cover and cook on low flame until cooked but firm.

Add palya powder to the cooked brinjal and mix it. Let the flavors blend for about 2 minutes on low flame. Finally mix the coconut and serve.