KARNATAKA THALI

Made this specially for my Bhabhi @shwetabanare and my nephew's. 💝💕 Treat for my favorites 💝💕

My simple humble thali from the state of Karnataka.😊😊

1. Badnekai Eengayi ( stuffed small brinjal)

2. Kobi pudi (Cabbage bhaji)

3. Carrot Tomato salad

4. Steamed Rice

5. Dal Tove

6. Papad

7. Pickle

8. Curd

9. Motichoor Ladoo (store bought)

BADNEKAI EENGAYI

Ingredients:

· Brinjal (small) - 300 gms

· Potatoes – 2 medium (optional)

· Jaggery - 1.5 tsp

· Tamarind - 4-5

· Freshly grated coconut – 1 cup

· Bedgi Mirchi – 5-6

· Coriander seeds- 1 tbsp

· Mustard seeds – ¾ tsp

· Fenugreek seeds – ¼ tsp

· Cinnamon stick – 1 inch

· Saunf – 1 tsp

· Cloves – 3-4

· Turmeric powder - 1 tsp

· Onion – 2medium (finely chopped)

· Curry leaves

· Salt

· Oil – 2 tbsp

· Mustard seeds – 1 tsp

· Asafetida

· Coriander leaves

Method:

· Take little oil in a pan slightly roast cinnamon stick, cloves, saunf, coriander seeds, mustard seeds, fenugreek seeds and bedgi mirchi.

· Take grated coconut in a mixer, along with the roasted ingredients, add turmeric powder, jaggery and tamarind. Grind to a form a paste using very less water. (don’t make it very fine)

· Now add this paste to the finely chopped onions and add salt. Mix well.

· Wash and slit the brinjals so that we can stuff it.

· Now start filling the brinjal with the masala and keep it aside. Keep the extra masala, you can use it for slit potatoes.

· Take a small pressure cooker add mustard seeds, asafetida & curry leaves.

· Now add the stuffed brinjal and fry for some time.

· Can add potatoes on the top and pour the extra masala, let it boil.

· Now cover the cooker with the lid and turn off when you hear two whistles.

· Let the cooker de pressurize and give a good mix and garnish it with coriander leaves.

· Enjoy this with roti, rice or chapati.

*Not necessary to use cooker, you can make it in a kadai as well. But the cooking time may increase.

KOBI PUDI (Cabbage Bhaji)

Ingredients:

· Cabbage – 300 gms

· Oil/ coconut oil – 1 tbsp

· Mustard seeds – 1 tsp

· Urad dal – 1 tsp

· Hing – ¼ tsp

· Curry leaves – 1 sprig

· Green chillies – 1-2 slit (or dry red chillies)

· Turmeric powder – ¼ tsp

· Red chili powder – 1 tsp

· Salt

· Grated Coconut - ¼ cup

· Coriander leaves

Method:

· Heat oil in a shallow pan. Lower the flame and add mustard seeds, let it crackle now add urad dal, hing, curry leaves and green chillies.

· Saute the urad dal till it starts changing color. Saute on a low flame, so that the urad dal does not get burnt.

· Now add the chopped cabbage, give a good mix. Cover the lid for 2-3 mins.

· Now add salt, turmeric powder, red chili powder. Cover the lid again, cook for 2-3 mins. Open the lid and make the flame high, let the water evaporate.

· Now add the grated coconut and garnish with coriander leaves.