Seemebadane Kai Palya/ Chayote Squash Palya

Seemebadane kai is very popular and common veggie in Karnataka especially in Bangalore region. Can you believe during season they sell each for single rupee. Yes, I have brought fresh and good quality Seemebadane kai each one for 1 rupee. Mom says its very low calorie veggie and tastes good.Here in US popularly know as chayote ( I guess they consider it as mecxican veggie).Here is the recipe for Seemebadane kai palya.

You Need To Have:

1 Seemebadane Kai / Chayote Squash

2-3 green chilies

2 tsp grated coconut

2 tsp oil
1/2 tsp mustard seeds

2 tsp gram dal

1 tsp black gram dal

salt to taste

Method:

Peel outer skin of  Chayote and chop it into small pieces as shown below.

Heat oil in vessel and mustard seeds to it. once they start spluttering add curry leaves, gram dal, black gram dal, slit green chilies and fry till they become brown in color. Add chopped  Chayote and stir. sprinkle little water and cook them on low flam by covering lid for 5-7 mins or till they are done.

 add grated coconut and salt. mix well. serve with plain rice.This goes well even with chapathi.

Thondekayi Palya/ Tindora Subzi

After Godambi-Thondekai Palya,Thonde -Channa palya, this is my third verity of Thondekayi palya. I have 2 more in my bucket:-). This vegetable is loved by every one in the family and hence so many recipes. For This,

You Need To Have:
20-25 Tindora/Thondekayi
1/2 tsp red chilly powder
pinch of turmeric powder
2-3 tsp grated cocnut
1 tsp oil
1/2 tsp mustard seeds
 2-3 curry leaves
salt to taste

Method:
Wash and cut Tindora into long pieces(see picture  below) and put it in cooker container. pressure cook it for 1 whistle by adding very little water.

Shift this cooked tindora to a pan. add chilly powder, turmeric powder ,salt to it and cook it to remove excess water. Add grated  coconut and mix well.
 
Prepare tadkawith oil, blackgram seeds, mustard seeds,curry leaves and add it to palya.mix well before serving.

Kumbalakayi Palya/Pumpkin Subji

 
You Need To Have:

1/4  piece of medium size Pumpkin /sihi kumbalakayi/kembude
1/2  tsp red chilly powder
Pinch of turmeric powder
3-4 tsp grated coconut
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp black gram seeds/uddina bele
2-3 curry leaves
salt to taste

Method:
Cut the pumpkin into small pieces after removing seeds.need not remove outer layer of pumpkin.
 
Take 1 cup of water and bring it to boil. add pumpkin pieces and cook them well(will take less than 5 mins). then drain out excess water. add chilly powder, turmeric powder,salt and grated coconut to it. mix well.Prepare tadka with mustard seeds, black gram seeds and curry leaves.add tadka to it and mix well before serving.

Bhendekayi Palya /Okra sabzi[Type-1]

I simply tried this okra sabzi by adding garlic and it came out well. here is the recipe for it.

You Need To Have:

20 okra/bhendekayi
1 medium size onion
1 medium plump tomato
1-2 garlic
2-3 tsp grated coconut
2-3 green chilies
2 tsp oil
1tsp mustard seeds
3-4 curry leaves
salt to taste

Method:

Important thing while cooking any thing with okra is that, never add single drop of water while cooking it. It will really become sticky and spoil it.

Wash okra under running water and dry water content with help of tissue paper.don't leave even single drop of water content. remove front and back(called as tottu in kannada) part of it and chop them into disks.Chop onion and tomato and keep it aside.

Heat oil in a thick bottomed vessel and add mustard seeds to it.once they start spluttering add curry leaves and chopped onion to it. fry until onion becomes translucent. then add chopped tomato. fry for 2-3 mins.
 

Add chopped okra to it and mix well. without closing lid put it on low flame for 8-10 mins.stir once in a while so that it does not get burnt.

Meanwhile put grated coconut,green chilies and garlic pod into mixer. without adding grind it to paste and keep it aside.Once okra is cooked, add ground masla  to it along with salt. mix well and fry for another 3-4 mins.

 

Turn off the flame and serve okra sabzi with rice /chapathi.

Halasina Sole Palya/Raw Jackfruit subji

If you visit rural south  canara during summer season , no women will be free. All will be busy in preserving food items for coming monsoon.They preserve jack fruit(neeru sole), mango(neeru mavu) in salt water which can be used entire year. They also prepare halasina happa, mavina mamabala , sandige , midi uppina kayi etc during summer as its called season of mango and jack fruit.

Monsoon will  be terrible as it will continuously raining for 3-2 day and night non stop. So vegetables supply will less.during that time stored jack fruit or mango will be used in samabar, palya to componsiate.

I used to get containers of both salted jack fruit and mango from my Mom in law. but after moving here I was really missing it. But last week when we had been to Indian grocery ,H was able to find frozen raw jack fruit. Immeditely I pulled it to my cart. Lots of food can be prepared with it. I tried play from it and it came out well.Here is the recipe for it.

You Need To Have:
10-12 sole / Raw Jackfruit
1/4 cup grated Coconut
1-2 tsp Oil
1 tsp black gram seeds
1/2 tsp mustard seeds
 4-5 curry Leaves
1/2 tsp turmeric powder
1/2 tsp chilly powder

Method:

Uppu sole will be very salty. So take out required amount of sole from container and put it under running water and wash it for many times until salt content goes off completely.chop them length wise and keep it a aside.

Heat oil in a  thick bottomed pan and add mustard seeds. once they start  spluttering add curry  leaves,blackgram seeds fry until they turn color.Add chopped uppu sole to it and fry for 1 min on high flame. Then close the lid and cook it on low flame for 6-7 mins. add chilli powder and coconut to it and fry for another 1 min.

turn off the flame and serve hot with rice.

Beetroot Palya/Beetroot Sabji

Adding pulses to Beetroot Palya gives very good taste. This time I tried it with blacked eye bean as I did not had Alasande with me. I don't say blacked eye bean has same taste of alasande but it is some what similar.Try this recipe and let me know the feed back.

You Need To Have:
2 medium sized beetroot
1 cup blacked eye bean
4-5 green chiles
3-4 curry leaves
1/4 cup grated coconut
salt to taste
1 tsp oil
1/ 2 tsp mustard seeds
1/2 tsp cumin seeds


Method:
Wash and peel outer layer of beetroot and chop it into small pieces.
Pressure cook chopped beet root and blacked eye bean for 2-3 whistles by adding water.

Put grated coconut and green chiles into mixer and grind it to smooth paste and keep it aside.

Take oil in thick bottomed pan and add mustard seeds ,cumin seeds to it. once they start spluttering add curry leaves to it. Then add cooked beetroot,blacked eye bean to it. drain excess water.add ground masala and salt to it.

 Mix well and cook for 1-2 mins and serve hot with rice or chapathi.

Balekayi Palya/Raw Plantain subji

Cooked plantain tossed in garlic-coconut paste.

You Need To Have:
1 Raw Plantain/Balekayi
2-3 garlic pods
3-4 tsp grated coconut
1-2 green chilies
1 tsp oil
1/2 tsp mustard seeds
1/2 tsp urad dal
2-3 curry leaves

Method:
Remove outer skin of plantain and chop them into little cubes and put them into water.

Heat oil in a thick bottomed pan and add mustard seeds. once they start spluttering add urad dal and curry leaves. once they are done add plantain pieces and cook them by adding 1/2 cup water.

Put grated coconut , green chilies and garlic pods into mixer jar and grind it to paste without adding water.

Add this garlic paste ,salt to cooked plantain and toss them for 2-3 mins.

Serve it with rice and pappu.

Cabbage palya/Cabbage Taalu

2 cup chopped cabbage/kosu
1/2 cup chana dal/bengal gram/Kadle Bele
3-4 green chilies/hasi mensinakayi
1/4 cup fresh coconut/tengina kayi
salt to taste
2 tsp oil/enne
5-6curry leaves/karibevu
1 tsp mustard seeds/sasive

Soak Kadle bele in water for an hour .
Wash cabbage in salt water for 2-3 times and keep it aside.

Put them in cooker and pressure cook them.For 2-3 whistles.

Ground green chilies and coconut into fine paste and keep it aside.

In a pan heat oil and add mustard seeds and curry leaves.once it starts spluttering add cooked channadal-cabbage to it.
Drain excess water and add ground coconut gravy to it and simmer for 5 mins.
Serve hot with Chapathis.

Alsande Taalu/Alsande Palya/Long Beans Sabji

You Need To Have:

20-25-Manglore Alsande/Long Beans
1 tsp red chilly powder/ achha menasina pudi
1 tsp turmeric powder/arsina pudi
2-3 tsp tamarind juice/hunse huli
1-2 tsp jaggery powder/bella
salt to taste
1/4-cup grated cocnut/tengina kayi turi
1 tsp-Blackgram Seeds/uddina bele
1 tsp Mustard Seeds /sasive
5-6 Curry Leaves /karibevina soppu

Method:

Wash alsande under running water and chop them finely. Take this finely chopped alsande in cooker container and add water,chilly powder, turmeric , salt, jaggery powder and tamarind water. pressure cook this for 1-2 whistles.

Once the pressure goes off, shift cooked alsande to another pan and dry excess water.Add coconut and mix it well and simmer for 1-2 mins.

Finally take oil in takda pan,add mustard seeds. once it starts spluttering add black gram and curry leaves.fry it till black gram turns to golden brown and add it to alsande palya.

serve with white or brown rice.(I and H will just enjoy with hot rice and cocnut oil/ghee).

Mavina Hannina Palya

Mavina Hannina Palya, a typical south canara dish.For Mangloriens, Mango is just not fruit. we use it as vegetable also. There are around 10-12 different varieties of dishes prepared out Mango,Off course only in summer.

Before drafting recipe for mavina hannina palya, let me tell you different dishes prepared out of Mango:
Rasayaan, Gojju, Palya, Sasive, Sasame, Mambla, Uppina kayi, chitranna, chuttney, Ice-Cream etc...As every one know whatever you prepare out of mango, the dish will be simple superb. Mango is known as King of the Fruits(Hannua gala Raja).

All these days I was waiting for Mango season to post recipes. I am very happy to share Tasty Mavina Hannina Palya recipe with you all. So here it goes

You need to have:
5-6 small sized Raw Mangoes /Sanna Mavina Hannu
6 tbsps grated Jaggery - (vary depending on taste)
1 tsp -Red Chilli powder
1/2 tsp-Turmeric Powder
5-6 Curry Leaves
1 tsp Mustard Seeds
1 tbs Cumin Seeds
2 tbs uradal
1/2 tspOil
Salt to taste


Method:
Wash and cut mangoes into pieces.don't trow inner seeds. add them into cut pieces.

In a frying pan,heat oil add mustard seeds ,cumin seeds,curry leaves and uradall.When mustard seeds start to splutter, add mango pieces. saute for 2-3 mins.

Once Mango color changes slightly add salt, jaggery , red chilli powder and turmeric powder .Add 1/2 cup water and boil on medium flame until mango pieces and cooked.Serve with rice.

Godambi-Thondekai Palya

Surprised after hearing the name of this dish? But it will not be the case with Manglorieans. Its a common side dish prepared in almost all occasions like wedding, naming ceremony, House warming ceremony etc etc.

My family has special bonding with this side dish.I cannot proceed without telling about my uncle(Kaka in my language) who always wants this side dish to be prepared in all functions.
He explicitly ask the function cook to prepare more, preservers it in fridge for 3-4 days at least.
My aunt(Kaki in my language) uses yele(raw) cachew nuts in this side dish.That tastes great than
dry cachew nuts. I am not sure about the season for the raw cashew nuts availability. They are available in Manglore stores here in Banglore.(Some times)

Here's the recipe for it....

Ingredients:

1 cup Thondekai/Tindora, chopped lengthwise
1 cup Whole cashews
1/2 tsp Mustard seeds
3-4 Curry leaves
2-3 tbsp Fresh grated coconut
2 tsp Oil
2 Dry red Chillies
2-3 strands Cilantro
1/2 tsp Sugar
1/2 tsp Lime juice
A pinch of haldi
Salt as per taste

Method:
Immerse cashews in water and pressure cook.(1 whistle)
Pressure cook tindora without water.(2 whistle).


Heat oil in frying pan . add mustard seeds curry leaves, haldi and dry red chillies after the mustard splutters. add cooked tindora and cashews.

Add grated coconut and salt, sugar mix well
Remove from flame Add lime juice serve hot with rice .

Toast Palya:

Bread toast is most common snack item available in almost all bakeries in Bangalore/Karnataka.
Its very quick and tasty snack whose base is regular pond bread.
The topping of bread toast is made of simple vegetables like carrot, Capsicum, onion etc..

The cost of this bread toast is also less(may be one toast costs less than 5 rupees) and suffice your hungry stomach. When i was in college, this was the regular snack item i used to get in my hostel. (Sometimes brought from outside bakeries else prepared by my hostel cook).

Last Wednesday when I was back from office, It was around 9.30 PM and was raining heavily. Me and my hubby were felling hungry. I wanted to prepare some thing very quickly so went and searched for vegetables in fridge for Vegetable pulav, but I had only few carrots , capsicum left in the tray.So I thought of preparing Toast Palya and serve it with chapathi. Believe it or not I was able to server the dinner with in 20 mins or even less.

So here is the recipe for fast Toast palya. I would like to call it as dhidir (fast in kannada) palya.

You need to have:

1 big Carrot
1 big Capsicum
1 big onion
1 pinch haldi
2-3 green chilies
2 tbs oil

Method:

Grate the carrot with the help of food processor. chop onion, capsicum and green chilies and keep it aside.

Heat 2tbs of oil in pan, add chopped onion and green chilies. Fry till they turn translucent.

Then add chopped capsicum. fry for 2-3 mins. Add carrot, half cup water and close the lid of the pan. cook this for about 8-10 mins. finally add salt and serve with chapaties.



I will be sharing bread toast recipe in another post.

Thonde Palya(With Kabul channa)

Hello everybody! Here is the recipe of Thonde Palya With Kabul channa.
This recipe is a Mangalore - Udupi speciality. off course I learnt it from my mom in law.I was making it for the first time yesterday and I relished it. Hope you also like it too.....

You need to have:

1 cup Tindora/Thondekai, chopped
1 cup KabulChana/ Chick peas, soaked overnight
1/2 cup Grated coconut
1/2 tsp Jeera
2-3 Dry red chillies
Salt as per taste
1/2 tsp Coriander seeds
1/2 tsp Mustard seeds
1-2 tsp Oil
A pinch of haldi
4-5 Curry leaves
1 tsp Lemon juice
A pinch of hing


Method:

Cut the tindora length wise as shown below:

Pressure cook chana in salt water until they are cooked; (3-4 whistles)
Pressure cook tindora without water(1 whistle)

Put red chillies, jeera and coriander seeds in a mixie. After they are powdered, add grated coconut ground it without adding water and Keep it aside.

Heat oil in a kadai. Temper with mustard seeds, haldi, hing and curry leaves.

Add the masala mixture prepared in step 3 and saute for a while. Add cooked tindora and chana; Add salt and mix well.

Remove from stove and add lemon juice; Serve hot with rice.