Mangalorean Egg Curry goes Global-try it out at Mangalorean Egg Curry!!
Sunday, October 28, 2012
Saturday, October 27, 2012
Mangalore Egg Curry (Mutta Curry)
The Mangalorean Egg Curry is one of the dishes that usually features on my menu whenever I invite eggetarians (ovo-vegetarians) for dinner! It's quick, simple (since I use coconut milk from a can) and a 'sure to be a hit' dish !! I always poach the eggs in the gravy-since I feel that it adds to the taste. But if you don't like the look-you could boil the egg and then put them into the gravy!
Ingredients for Mangalore Egg Curry (serves 4-6):
- Eggs: 6 nos.
- Potato: 1 medium boiled and diced
- Onion: 1 big (finely sliced)
- Tomato: 1 medium (diced)
- Coconut milk: 1 can (I use the thick one not the 'lite')
- Red chilli powder: 4-6 tsp (depending on our spice tolerance)
- Coriander powder: 4 tsp
- Cumin powder: 1/4 tsp
- Turmeric powder: 1/2 tsp
- Salt: to taste
- Oil: 1tsp
- Mustard seeds: 1/2 tsp
- Cumin seeds/ jeera: 1/2 tsp
- Heat the oil in a kadai, add the mustard and cumin seeds. When they crackle, add the turmeric and sliced onions.
- Add the salt and fry the onions till they are translucent, then add the diced tomatoes and let it cook.
- Add the red chilli powder, coriander and cumin powder, potatoes and mix well.
- Add the coconut milk and about a cup of water and simmer. Taste the gravy and then reduce the flame.
- Carefully break the eggs and drop the contents into the gravy one by one (leaving a little space between each). Cover and cook on a low flame for 6-8 minutes (DO NOT STIR).
- Once the eggs are cooked switch off.
- Serve the mutta curry (Mangalore Egg Curry) with rice and a side dish.
Mangalore Egg curry with rice
Friday, October 5, 2012
Radish, garlic, green chillies
The recipe and photographs for this simple yet tasty 'Mooli ki Sabzi' (Red Radish Curry) are again courtesy my friend in Oregon-Taranjeet Kaur!! Thanks TJ-and thanks Prateek for tasting and giving a 'thumbs-up' for this recipe. Coming from a person who normally isn't too fond of radish speaks volumes about this dish and Taranjeet's culinary skills :)
Taranjeet's Recipe for 'Mooli ki Sabzi':
- 2-3 bunches of red radish with leaves
- 1 green chili
- 2-3 cloves garlic (smashed)
- 1/4 teaspoon turmeric powder
- Oil: 1tsp (enough to sauté the garlic)
- Salt: to taste
- Wash and chop the radish and greens.
- Heat the oil in a pan ,add garlic,sauté for a minute and add turmeric powder.
- Add the chopped radish .Let it cook for a couple of minutes .
- Add the leaves and mix it well.
- Sprinkle salt as per taste. Cook covered for 5 mins.
- Serve the 'mooli ki sabzi' hot with roti. This also goes well with rice and moong dal.
'Mooli Ki Sabzi' (Dry Red Radish Curry)
Thursday, October 4, 2012
Moong Sprouts, Coconut and Mangalore CucumberAnother favorite Mangalorean dish-the sprouted moong/mung and Mangalore cucumber ghassi. Ghassi is the Mangalorean term for 'curry' or gravy. The Mangalore cucumber is also called the 'Malabar Cucumber' is a commonly seen vegetable in South India.
Ingredients for Mangalore Cucumber and Moong Sprouts Ghassi :
- Mangalore Cucumber: 1 medium size
- Moong Sprouts:200gms
- Tomato: 1 big or 2 small (chopped)
- Coconut: 1/2 or 1 cup grated
- Red chilli powder: 4-5tsp(add more/less according to your tolerance level)
- Coriander powder: 3tsp
- Cumin powder: 1/2tsp
- Salt: to taste
- Mustard seeds: 1 tsp
- Cumin /Jeera seeds: 1tsp
- Turmeric:1/4th tsp
- Urad dal: 1/2 tsp
- Curry leaves: 8-10nos.
- Garlic: 2-3 crushed
- Wash and cut the Mangalore cucumber into half-scoop out the seeds from the centre(check if it's bitter, if bitter than make sure you scrape out all the seeds and fibre around it).
- Cut them into 1" cubes. Take a saucepan and cook them along with the sprouts with enough water and a little salt.Cover and cook till the Mangalore cucumber almost turns translucent (or is almost cooked),then add the chopped tomatoes and cook till the tomatoes are soft.
- In the meanwhile, grind the coconut with the red chilli powder, coriander and cumin/jeera powder to a fine paste.
- Add the coconut paste to the saucepan, mix well, test for salt and cook for about 6-8mins.
- Switch off.
- Take a smaller saucepan/tempering pan and heat the oil, add the mustard,jeera and urad dal. When the mustard starts to sputter, add the turmeric, curry leaves and then the crushed garlic.
- Add the tempering to the ghassi. Close the saucepan immediately.
- Serve the Mangalore Cucumber and Moong sprouts ghassi with rice and a side dish/chutney.
Mangalore Cucumber and Moong sprouts Ghassi
NOTE: In case you don't find Mangalore Cucumber, you can replace it with potatoes (in fact an uncle of mine prefers it with potatoes)!
Wednesday, October 3, 2012
The "Dry Bhindi Sabzi" gets on the list of "Best of Global " dishes !! Try it out:
Tuesday, October 2, 2012
Dry Bhindi Sabji (Dry ladiesfinger masala)
Do your kids turn their nose up at the mention of ladiesfinger/Okra/bhindi? Try out this tasty and easy recipe of dry bhindi sabji (Dry okra recipe) and watch them gobble it all up. This recipe is something I learnt from my friend Rohini's mom, Meghana Ghatpande. Meghana aunty-thanks a ton for making this one of the kids favorite recipes :)
Ingredients for the dry bhindi sabzi:
- Okra/ladies finger/bhindi: 250gms
- Cumin powder: 1tsp
- Chilly powder: 1/4th tsp (optional)
- Lemon: a dash
- Cilantro/Coriander leaves: 1-2tbsp chopped(for garnish)
- Salt: to taste
- Oil: 1tbsp
- Wash, pat dry and cut the okra.
- Heat the oil in a non-stick pan and add the okra slices.
- Stir occasionally till the okra is almost done (the slimy part goes away) .
- Add the cumin powder , salt and/or red chilly powder and mix well.
- Stir fry till done.
- Switch off. Squeeze a dash of lime and garnish with cilantro.
- Serve the dry bhindi sabzi as a side with rice and dal or with phulkas.
Dry Bhindi Sabji with phulkas