.....From My Palate

Main Course

Bharwan Bhindi

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What’s up? Weather has started to warming up with few surprises here and there but I just can’t complain anymore now. Grass in my yard is all green, bright and fresh after bearing cold nights and dull days. Though rain is really messy for everyday life but it looks so good when you are sitting inside with a hot cuppa and looking at droplets coming down and making green things happy and content. I am really confused if you ask me which is my favorite season? Every season has their bliss moment and drawbacks. I think its up to us to admire small happiness around us. If you are outside doing chores and driving around in rain it might be messy and irritable but sitting comfortably indoors the beauty of nature, for sure mesmerized you.

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There are so many memories I have getting all wet in a rain. It is so difficult to explain or tell stories to our kids about how we used to enjoy and play outside in rain with paper boats or just dancing around with friends. It is so messy and weird for them. After all that fun having pakodas and adrak ki chai with friends and family was the bliss moment of the season. Oh! I miss that time….
Well I should cut short this topic now, it might be giving you wrong ideas about some monsoon recipe but my recipe for today is one of the popular and most loved vegetable by all. Yes! its Okra our very own Bhindi aka lady finger.

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Okra is high in antioxidants, fiber and vitamin C. It is a good source of calcium and potassium also. Nutritionist recommends okra for reducing cholesterol level and in weight reducing programs. Okra is a easy to cook vegetable and favorite of most of the kids.

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Bharwan Bhindi
Recipe Type: Side Dish
Cuisine: Indian
Author: Bhawana
Ingredients
  • 500 gms Okra (Bhindi), washed and dried
  • 3 tbsp. Mustard Oil
  • 1 Onion, sliced
  • 1 cup Cherry Tomatoes, halves
  • For Stuffing-
  • 3 tbsp. Besan, roasted
  • 2 tsp. Coriander Powder
  • 1/2 tsp. Turmeric powder
  • 1 tsp. Cayenne Powder
  • 1/2 tsp. Cumin Powder
  • 1/2 tsp. Fennel Powder
  • Pinch of Asafetida Powder
  • 1/4 tsp. Garam Masala Powder
  • 1 tsp. Mango Powder (I like using juice of whole lemon)
  • Salt to taste
Instructions
  1. Trim the ends and slit the okra from the middle for stuffing.
  2. Mix all the masalas under the stuffing and mix it well.
  3. Now stuff the mixture in the okras and keep them aside.
  4. Heat tbsp. of oil in a pan, add stuffed okras and cook it on medium high for 5 mins.
  5. Heat left oil in another pan, add sliced onion and fry until translucent in color.
  6. Now add tomatoes and little salt and cook until tomatoes are little soft.
  7. If okras are soft and darker in color, mix onion masala in the pan.
  8. Mix it well and cook it for another 1 minute.
  9. Sprinkle chaat masala and garnish with sliced ginger.

Spicy Cranberry Dry Curry

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Your life does not get better by chance.
It gets better by change.
-Jim Rohn

It is difficult to accept change in life for a person like me, who likes being comfortable, while sitting in its own shell without any modifications in life at all. It is difficult to come out of comfort zone and start again like a new. But the more I detest changing in life, I always welcome and like changes around life. I don’t know if it makes any sense but I like changes in only few things. By now you must have noticed change in the look of my blog. Yes! I got a new look and really excited sharing with you all.

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Lot of work behind the scene has gone to make it possible and I could not have done this without the help of my dear hubby Mr. M who is solely and only person who made it happen. I cannot thank him enough and do appreciate his time and interest in my avocation.

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Coming to the recipe now, today’s recipe is for the spicy food lovers. If you are bored with your everyday food and wanted to add a spicy kick to it, this recipe is for you. It is a good side dish that gives a food a chutpati spicy kick.

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I remember watching my dad in awe with his likeness for green chilli with every food. My mom used to make Karonde hari mirch ki sabji and dad relished his food without any green chilli that day. I never saw karonda here in US but cranberry is the one that comes closest to it.

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Spicy Cranberry Dry Curry
Author: Bhawana
Ingredients
  • 2 cups Cranberries, cut in halves
  • 5-6 Green Chilies, chopped
  • 2 tsp. Oil
  • 1/2 tsp. Cumin seeds
  • Pinch of Asafetida Powder
  • 1/4 tsp. Turmeric Powder
  • 1/2 tsp. Coriander Powder
  • 1 tsp. Aachar Masala (according to taste)
  • 1 1/2 tsp. Sugar
  • Salt to taste
  • 2 tbsp. Raisin
  • 1/4 tsp Garam Masala
Instructions
  1. Soak cranberries in water for few minutes, drain and keep aside.
  2. Heat oil in a pan and add cumin seeds and asafetida powder.
  3. When cumin seeds begin to crackle, add cranberries and green chilies.
  4. Add turmeric, coriander, aachar masala and salt. Mix it.
  5. Now add sugar, raisin and garam masala.
  6. Cook it another 2 mintues.
  7. Sprinkle amchoor powder for taste and serve.

Kanchkolar Kofta – A Bengali Delicacy with Green Banana

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Nomoshkar, apani kemana achena? Ami bhalo achhi. This is all I can converse in Bengali including “ami tumake bhalobashi”(thanks to Amithabh Bachchan’s Khuddar song) I love bengali language, it is the sweetest language ever! (no wonder Bengalis love sweets). Though I hardly underdstand anything but still feel good to hear.. Its not just the language but the Bengali food specially sweets are just to die for!. Bengalis are famous for their sweets and non vegetarian delicacies. Machher Jhol and Mishti Doi are the most popular recipes in the region. While browsing through their culinary delights, I have my eyes on this vegetarian recipe which is one of the few must try dishes in Bengali cuisine. Being a vegetarian it is a must try for me!

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Kanch means Kaccha or raw and kolar means banana. This is kofta curry made with green bananas. The use of mustard oil gives this curry a distinct aroma and flavor. The curry is little milder in taste but the strong flavor of mustard oil and khada masala balancing the required kick in the dish. I served it with chapatti but Bengalis like eating it with rice.
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Kanchkolar Kofta
Author: Bhawana
A Bengali Delicacy with Green Banana
Ingredients
  • For Koftas:
  • 4 Green Banana, boiled
  • 2 Potatoes, boiled
  • 1 Onion, finely chopped
  • 3 tbsp. fresh Coriander, finely chopped
  • 3 tbsp. Besan (Gram Flour)
  • 1 tsp. Cumin Powder
  • 1/2 tsp. Garam Masala
  • 1 tsp. mustard oil
  • Salt according to taste
  • Mustard Oil to fry Koftas
  • For Gravy:
  • 2 medium Onion
  • 2 Tomatoes
  • 1″ Ginger
  • 4 Garlic Cloves
  • 2 tsp. Poppy Seeds
  • 1 tsp. Sugar
  • 3 Green Cardamom, crushed
  • 1 Black Cardamom, crushed
  • 2 Bay Leaves
  • 1 stick Cinnamon
  • 4-5 Cloves
  • 1/2 tsp Fenugreek Seeds
  • 1 tsp. Cumin Powder
  • 1 1/2 tsp. Coriander Powder
  • 1 tsp. Fennel Seed Powder
  • 1/2 tsp. Turmeric Powder
  • 1/4 tsp. Garam Masala
  • Salt to taste
  • Red Chilli Powder to taste
  • 3 tbsp. Mustard Oil
Instructions
For Koftas:
  1. Mix all the ingredients for the koftas.
  2. Mix everything well and make small ball out of it.
  3. Heat mustard oil and fry koftas until golden brown.
  4. Keep aside.
For Gravy:
  1. Grind onion, tomatoes, ginger, garlic and poppy seeds altogether.
  2. Heat mustard oil in a pan.
  3. Add bay leaves, green and black cardamom, cinnamon, cloves and sugar.
  4. Add fenugreek seed when it changes color, add tomato/onion masala, mix it well and cook for 2 minutes.
  5. Add all the remaining masalas, mix it well and cook on low flame for 10 mins.
  6. When Masala started leaving oil on sides, add water according to the required consistency.
  7. Cook it for another 7-8 minutes on low flame.
  8. Now add koftas in a gravy, simmer for 2 minutes.
  9. Just before serving sprinkle garam masala and garnished with julienned ginger and fried green chilies.
  10. Serve with rice or chapatti.

Sindhi Kadhi

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Pakoda kadhi is the kadhi I grew up relishing all my life until I got married and came to US. Kadhi is a synonym of yogurt and dumplings in North Indian recipe book. Kadhi chawal is the most common meal served in all Indian homes and restaurants. Recipe for dumplings might differ in many households but stew is made of purely yogurt and besan with few spices. But today our kadhi recipe is little different. It is made of roasted besan in tomato gravy. Instead of dumplings we will add lots of different vegetables that gives nice texture and taste to the dish.

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Sindhi kadhi or as they call it ‘kadhi chaawaran’ is the Sunday special dish in the most of Sindhi homes. With the little preparation, it is easy to make and it goes very well with plain rice. Sindhi’s like to serve it with aloo tuk and my favorite sweet Boondi. The sweetness of boondi, spicy tanginess of kadhi and different vegetables complements each other really well. It is nutritious delight to the eye and the stomach.

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Sindhi Kadhi
Author: Bhawana
Ingredients
  • 10-12 Cluster Beans (Gawar Phali)
  • 9-10 Ladyfinger (Bhindi)
  • 5-6 small Eggplant, cut in to halves
  • 2 Potatoes, cut into big cubes
  • 2 Drumsticks, cut into 1½ inch pieces
  • 1 cup crushed Tomatoes
  • 1/2 cup Besan (Gram Flour)
  • 2 Green Chillies, finely chopped
  • Small piece Ginger, grated
  • Few Curry Leaves
  • 2 tbsp. Tamarind Pulp
  • 1/2 tsp. Turmeric Powder
  • 1/2 tsp. Red Chilli Powder
  • 1/4 tsp. Fenugreek Seeds (Methi Dana)
  • 1/2 tsp. Mustard Seeds
  • Pinch of Asafoetida
  • 1/2 tsp. Cumin Seeds
  • 2 whole Red Chillies
  • 5 tbsp Oil
Instructions
  1. Shallow fry Bhindi, Gawar phalli and eggplant.
  2. Heat 2 tbsps of oil in a deep heavy base pan.
  3. Add asafoetida, whole red chilli, mustard seeds, fenugreek seeds, cumin seeds and curry leaves to the pan.
  4. Add gram flour and sauté until fragrant and golden in color.
  5. Add tomatoes and 2-3 cups of water and mix till smooth.
  6. Add turmeric powder, red chilli powder, ginger, green chilies and salt.
  7. Simmer it for 7-8 minutes and add drumstick and potatoes in the pan and let them cook.
  8. Now add eggplant, bhindi and gawar phali and cook for 5 minutes.
  9. When the vegetables are cooked, add tamarind pulp and stir it well.
  10. Cook for another 1-2 minutes.
  11. Serve hot with steamed rice and sweet boondi.

Corn On The Cob In Coconut Curry

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Grilled corn is by far the most favorite recipe for everybody, who likes to barbecue in summer. It is simple and must recipe for all get-togethers around pool or in backyard to enjoy sunshine. Somehow, with all due regards to our classic grilled corn… its not one of my favorite!. But it doesn’t mean i don’t like corn. With little twist and tweaks corn can amaze people with its versatility. Corn roundels cooked in aromatic coconut curry gives them juicy bite and tastes delicious with rice.

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Corn On The Cob In Coconut Curry
Author: Bhawana
Ingredients
  • 2 Whole Corns, boiled and cut in to thick roundels
  • 2 medium Onions, finely chopped
  • 3 tbsp. Tomato Puree
  • 2 Green Chilies, finely Chopped
  • 2 tsp. Ginger-Garlic Paste
  • 1/2 cup Coconut Milk
  • 2 tbsp. Oil
  • 1/2 tsp. Cumin Powder
  • 1/2 tsp. Red Chili Powder
  • 1/2 tsp. Garam Masla Powder
  • 1/4 tsp. Fennel Seeds Powder
  • Salt to taste
  • Crushed Pepper and shredded Coconut for garnishing
Instructions
  1. Marinate corn roundels in 2 tsp oil, Crushed peppers, salt and black pepper powder.
  2. Heat oil in a pan. Add ginger-garlic paste and green chilies.
  3. Add onions and saute until soft and light brown in color.
  4. At this point add tomato puree and all spices.
  5. Mix it well and cook until oil comes up around the edges.
  6. Mix coconut milk and give it a boil while stirring well.
  7. Add salt and corn roundels.
  8. Add water according to the consistency needed.
  9. Mix it well and cook for few minutes.
  10. Serve hot garnished with shredded coconut with rice.

Rajma Masala

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I never thought of sharing this recipe until my son mentioned me, “You didn’t take pictures of my favorite dish?” Taking pictures of food means “something special has cooked today” for him. That made me realized, he is right! Rajma Chawal is the most popular recipe in north India. Both children and adults likes it with same intensity, even the most picky eater is happy to see it served for lunch or dinner. It is the most easily cooked dish for parties or potlucks. Serve it with Jeera Rice, Chapatis or Naan, it goes well with everything and for everybody.
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Rajma Masala
Author: Bhawana
Ingredients
  • 2 cups Rajma (Kidney beans) soaked overnight, boiled
  • 2 medium Onions, finely chopped
  • 2 tsp. Ginger-Garlic paste
  • 4 tbsp. Tomato puree
  • few Green chilies, slited
  • 2 nos Tejpatta (Bay Leaf)
  • 2 tsp. Coriander powder
  • 1/2 tsp. Turmeric Powder
  • 1/2 tsp. Cumin Seeds
  • 1/4 tsp. Asafietida
  • Red Chili Powder To taste
  • 3/4 tsp. Garam Masala
  • Fried Green Chilies and Coriander Leaves for garnishing
  • Salt to taste
  • 3 tbsp. oil
Instructions
  1. Heat oil in a heavy-bottom pan.
  2. Add bay leaves, cumin seeds and asatefida powder.
  3. When seeds start to splutter, add onions and saute till light brown.
  4. Add ginger-garlic paste and cook for a minute.
  5. Add tomato puree and turmeric powder mix it well and cook for 3-4 minutes till oil separates on the side of the pan.
  6. Add coriander powder, red chili powder and salt. Mix it well.
  7. Add boiled rajma along with water according to consistency needed.
  8. Cook for 10-15 minutes on low heat.
  9. Mash the beans with the back of the ladle, add garam masala powder and mix it well.
  10. Add more water and salt if required.
  11. Garnish with fried green chilies and coriander leaves.
  12. Serve hot with rice or chapatis.
  13. Add 1/4 cup cream for more richer and creamy taste.
  14. tsp of desi ghee enhance its taste.

Saibhaji – A Sindhi Delicacy

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If you are looking for a recipe that is guilt-free to eat, healthy, full of protein and nutrients, you are at right place. Saibhaji, one of the most loved dish from Sindhi Cuisine. It literally means green vegetable. (Sai-green Bhaji-vegetable) It tastes so good with rice that my picky eater son ate the leftover next day too. Nimisha, my very first friend in this country, who happened to be Sindhi introduced Saibhaji to me. She is a good cook and makes the best Sindhi Kadhi and Kandha Poha. Oh! I miss those carefree days when we used to talk a lot about food, friends, life and other things. Being new to this country, she helped me a lot in adjusting and making me comfortable in this new lifestyle. Though we both are busy now and miles apart, she still hold a special place in my heart.

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Sindhis are famous for their love for food. Saibhaji is a one pot meal that goes well with brown rice but when served you can see different accompaniments like aaloo tuk, sindhi papad, chutneys and pickles served on table. The most interesting and delicious one is with sindhi kadhi. Yes! sindhi kadhi is served with white rice, aloo tuk or fried eggplant and sweet boondi. And the whole think on plate tastes heavenly delicious and a full meal.

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Saibhaji
Author: Bhawana
A Sindhi Delicacy
Ingredients
  • 1 bunch Spinach
  • 1/2 bunch Fenugreek Leaves
  • Handful of Sua (Dill Leaves)
  • 1/2 cup Channa Dal (soaked in water)
  • 3 nos. Tomatoes
  • 1 small Brinjal
  • 1 medium Potato
  • 1 big Onion
  • Green Chillies to taste, finely chopped
  • 1 tsp. Garlic, minced
  • 1 tsp, Ginger, grated
  • 1 1/2 tsp. Coriander Powder
  • 1/2 tsp. Turmeric Powder
  • 1/2 tsp. Red Chilli Powder
  • 1/4 tsp. Cumin Seeds
  • Pinch of Hing (Asatedfida)
  • Salt to taste
  • 2 tbsp. Oil
Instructions
  1. Wash all the greens thoroughly and chop them roughly.
  2. Peel and chop all the vegetables.
  3. Heat oil in pressure cooker. Add cumin seeds and hing.
  4. When splutter, add ginger, garlic, onion and green chillies.
  5. Mix it well, now add channa dal and vegetables.
  6. Cook for a minute and add all greens and spices.
  7. Mix it, add salt and water as it needed.
  8. Cook it on medium flame until 5-6 whistles.
  9. Mesh it well to the consistency required.
  10. Serve it with table spoon of desi ghee on top.
  11. It goes well with brown rice or onion rice.

Kathal Biryani

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You can find inspiration anywhere, anytime if you keep your eyes open and have a hunger to learn and create. Best inspiration comes from your mother and the people around you. Sometimes, something just clicks in your mind and you know that very moment this is it!. The dish I am sharing today has an interesting story and an inspiration from a friend.

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Well, truly the guiding light for this amazing dish was an invitation from a friend. Today I am so happy that even with a pain in my neck (well, seriously it was bad!) still I was able to join her for a lunch get together. She served Jackfruit Biryani with spinach raita.   With  one spoon in my mouth I knew that this dish is going to be a part of my cooking excursion. Thank you Nidhi, and please let me know if you think my recipe is missing any important ingredients from what you have created that day. It was delicious. (Thank You for that pain relief cream :-))

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Biryani always gives an impression of lot of work and patience but if we do the prep work its easy and exotic dish to impress your friends and family. Its a one pot meal that can have a impact of array of dishes.

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Kathal Biryani
Author: Bhawana
Ingredients
  • 2 cups cubed Jackfruit (boiled with salt and turmeric)
  • 1 1/2 cups fried Onions
  • 1 1/2 cups Yogurt
  • 2 tbsp. Biryani Masala
  • 2 tbsp. Ginger/Garlic Paste
  • Green Chillies slit, to taste
  • Salt to taste
  • 1/2 cup Milk
  • Few Saffron Threads
  • 1 tsp. Rose Water
  • Few drop of Kewra Essence
  • 2 tbsp. Desi Ghee
  • Pinch of saffron color
  • 1 cup Mint Leaves (fresh and chopped)
  • 1/2 cup fried Cashewnuts and Resins
  • 1/2 tsp. Shah Jeera
  • Whole Garam Masala (small amount)
  • 2 tbsp. oil
  • 2 cups Basmati Rice (soaked in water for an hour)
  • 2 small Bay leaves
  • 1 small stick Cinnamon
  • 1 1/2 tsp. Salt
  • 1 tbsp. Desi Ghee
Instructions
  1. Mix yogurt, biryani masala, 3/4 cup fried onion, Green chillies, ginger/garlic paste, 1/2 cup mint leaves.
  2. Mix boiled kathal (jackfruit) and let it marinate for 1/2 an hour.
  3. Mix saffron, rose water and milk.
  4. Mix 1 tbsp of Desi ghee with saffron color.
  5. Boil rice with bay leaves, cinnamon, salt and ghee until 80% done.
  6. Heat oil in a deep heavy-bottom pan. Add shah jeera and whole garam masala.
  7. Add marinated kathal, mix it well and cook it for 2 minutes on medium flame.
  8. Now add salt, half of desi ghee, cashewnuts and resins. Mix it well.
  9. Layer the cooked rice over the jackfruit mixture.
  10. Sprinkle fried onion, mint leaves, cashew and resins.
  11. Add all around saffron milk mixture and desi ghee with color.
  12. Sprinkle few drops of kewra essence
  13. Cover and cook it on dum for 12-15 minutes on low flame.
  14. Let it rest for a while.
  15. Serve with chilled raita and salad of your choice.

Tadka Rice Noodles with Coconut Gravy

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Who doesn’t like noodles?
Noodles are comforting food that breaks the monotony of everyday food. There are so many varieties and different recipes to make noodles. With lots of vegetables or with meat, and the best part is, you don’t need to spend hours in the kitchen to impress your friends or family. This noodles recipe is little different and full of Indian flavors. Instead of adding vegetable with noodles I served vegetable coconut curry with it. The inspiration of this recipe is Kerala or Tamilnadu’s famous breakfast recipe Idiyappam / Sevai. They serve fresh idiyappam with spicy curry that looks really tempting and different. We mostly eat curry with rice or chapatis, so this recipe gives a interesting twist to the regular food.

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Vegetable Coconut Gravy
Author: Bhawana
Ingredients
  • 2 cups Mixed Vegetables
  • 2 tbsp. Oil
  • 1 Onion, finely chopped
  • 1 tbsp. Ginger-Garlic Paste
  • 1 1/2 tsp. Dhaniya Powder (Coriander Powder)
  • 1 tsp. Cumin Seeds
  • 3/4 tsp. Haldi Powder (Turmeric Powder)
  • 1/2 tsp. Red Chilli Powder
  • 1 tbsp Tomato Paste
  • 1 1/2 cups Vegetable Broth
  • 1 1/2 cups Coconut Milk
  • 1/4 tsp. Black Pepper Powder
  • 2 tbsp fresh lime Juice
  • 2 tbsp chopped fresh Coriander Leaves
  • Salt to taste
Instructions
  1. Heat the oil in a pan and add cumin seeds.
  2. When they start to splutter add ginger-garlic paste and onion.
  3. Cook onion on medium flame until little brown in color.
  4. Add all the dry spices and tomato paste. Mix it well and cook for few minutes.
  5. Add mixed vegetables and cook them on high heat. Add vegetable broth if needed.
  6. Now add coconut milk, salt, and 1/4 tsp. pepper and bring to a boil.
  7. Add vegetable broth, mix it well.
  8. Reduce the heat to medium low and simmer for almost 10 minutes until the vegetables are tender and the gravy is to the consistency of your taste.
  9. Add lemon juice and garnished with chopped coriander leaves.

 

Tadka Rice Noodles
Author: Bhawana
Ingredients
  • 1 packet of Rice noodles
  • 3 tsp Oil
  • 1 tsp Rai (Mustard Seeds)
  • 2 nos dry Red Chillies, break in to half
  • 5-6 Green chillies
  • 8-9 curry leaves
  • 1 tsp. Channa Dal
  • 1 tsp. Urad Dal
  • 1/2 tsp. Turmeric Powder
  • 1/4 cup broken Cashewnut
  • 2 tsp. Lemon Juice
  • Coriander Leaves finely chopped for garnishing
Instructions
  1. Cook noodles according to cooking directions.
  2. Drain and mix some oil in the noodles
  3. Heat oil in a broad pan. Add mustard seeds, urad dal and chaana dal.
  4. When seeds crackles, add dry chillies, green chillies, and curry leaves.
  5. Fry for 30 seconds and add turmeric powder and cashews.
  6. Cook until cashews are light brown in color.
  7. Next add the cooked noodles and salt.
  8. Mix it well and cook for another 2 minutes
  9. Finally, add the chopped coriander leaves and lemon juice.
  10. Serve hot with the curry.

Bharli Vangi/Eggplant In Peanut Coconut Gravy

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Bharli Vangi is one of the traditional and classic dish in Maharashtra. Though I never attended any Maharashtrian wedding but heard that this dish is must in menu for any wedding or festive occasion, Personally i like this dish better next day,  when eggplants are all marinated in the masala and tastes awesome  with coconut y-peanut  flavor melting in mouth. The ingredients for Bharli vangi recipe are almost same for stuffed eggplant or bagare baigan but the magic wand in this recipe is Goda Masala.

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Bharli Vangi/Eggplant In Peanut Coconut Gravy
Author: Bhawana
Ingredients
  • 8-9 Baby Eggplant
  • 2-3 tbsp. Oil
  • For Stuffing-
  • 1 cup chopped Onion
  • 2 tsp. Ginger Garlic paste
  • 1/2 Cup Dessicated Coconut
  • 1/2 Cup roasted Peanuts
  • 2 tbsp. roasted Sesame Seeds (Til)
  • 2 tsp. Red Chili Powder
  • 2 tbsp. Coriander Seeds Powder
  • 1/2 tsp. Turmeric Powder
  • 1 tsp. Cumin Seeds
  • 1 tsp. Goda Masala
  • 1 tbsp. grated Jaggery
  • 1 tbsp. Tamarind Plup
  • Salt to taste
Instructions
  1. Slit the eggplants into four, lengthways keeping the stems intact.
  2. Heat little oil in a pan and saute dessicated coconut over medium heat for two minutes, stirring continuously, till the coconut turns a light golden brown.
  3. Mix peanuts, sesame seeds in the coconut mixture.
  4. Cool and grind the mixture with a little water to a coarse paste.
  5. Mix and add goda masala, coriander powder, salt, turmeric powder, chilli powder, jaggery and tamarind pulp.
  6. Stuff the mixture into the eggplants.
  7. Heat the remaining oil in a deep wide pan, add cumin seeds and when they begin to splutter, add onion and ginger garlic paste.
  8. Saute onion until light brown in color.
  9. Now place the stuffed eggplants in the pan and cook for two or three minutes.
  10. Add water as needed to cook the eggplants evenly from all sides.
  11. Gently turn the eggplants once or twice in between while cooking.
  12. Cover the pan and cook over medium heat until eggplants are soft and evenly cooked.