Dry Baingan Masala Curry/ Brinjal Podi


Remember the Masala powder that we made earlier? Most of the time we have been eating it along with warm rice, salt and oil. But then we had some Thai eggplants sitting in the fridge and so I used the powder to make this quick and simple dry Brinjal curry.

This powder pairs well with brinjal/eggplant. The aromatic powder gives good flavor to the cooked brinjal. Other vegetables that can be used are beans, carrots, cabbage and of course potatoes. My MIL reminded me that this is referred to as Kuttida Palya in Kannada.

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Indian Spiced Potato Fry/ Aloo Curry

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Is the weekend here yet? Somebody please say, yes 🙂 I had a crazy hectic week at work and could not wait for it to get over. We had two of our out-of-town directors at our office and that meant more work, running from one meeting to another, extra tasks, production issues and apart from that finishing our regular work. Phew! I am so glad that is over with. As if that is not enough I have developed cold and that means constant sneezing, sniffling and headaches. Who gets a cold smack right in the middle of blazing hot summer?

As a result cooking is taking a back seat and nothing interesting is happening in our kitchen. Luckily DH ventured into the kitchen and offered to cook something spicy and interesting. He had seen this Spiced Potato Curry on Manjula’s Kitchen and decided to give it a try.

Not only is this easy to make, the taste is delicious too. Since it has spices like coriander and fennel it is aromatic too. We had this along with rice and rasam and we had a wonderful, comforting meal. This reminded me so much of the baked Potato cubes that I make.

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Black Chana Dry Curry and Rasam (Chana saar upkari)

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It has only been few years ago when I learnt that even Black Chana/ Kala Chana are referred to as Chickpeas. I had assumed that only Kabuli Chana was referred to as Chickpeas. I make the usual Chana Masala with the Kabuli Chana and Saaru and upkari (Konkani for Curry) using the Black Chana. 

This is a simple dry curry and rasam made with minimal ingredients from the pantry. Kala chana is first soaked, cooked and then finally seasoned. The cooked water is used to make the rasam by flavoring with seasoning of garlic. This is my younger brother’s favorite food to have for lunch or dinner. We love this at home too, but we prefer the Lima Beans Curry or the Black Eyed Bean Saar upkari better. 

It is also helpful to note that chickpeas are a helpful source of zinc, folate and protein. They are also very high in dietary fiber and hence a healthy source of carbohydrates for persons with insulin sensitivity or diabetes. (Source).

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