Cooking oil 2 t.spoonSalt 3/4 t.spoon
MethodMake a batter with rice flour, butter milk, and salt.Fry mustard in oil and wait till it splatters, then add
urad dhall, hing, curry leaves, vetha mulaka, and green chilles, andwait for a few minutes, and then add the
rice flour batter. Keepstirring until the rice flour gets cooked, usually takes about10 minutes.
322. Eggplant Gotsu
IngredientsEggplant 1 largeTamarind 1/2 t.spoonRed chillies 3Green chillies 2Hing a small pinchMustard 1/2
t.spoonUrad dhall 1 t.spoonCurry leaves a fewCilantro a small bunch washed and finely choppedCooking Oil
2 t.spoonSalt
MethodCoat eggplant with little oil, and either bake it in an oven, orgrill it on the stove. Peel the skin, mash
the eggplant and keep it aside.Fry mustard, hing, urad dhall, red chillies, green chillies, andcurry leaves in
oil.Bring 1 cup of water to a boil, and add tamarind paste and salt to this. Mix mashed eggplant, fried
ingredients to the tamarindwater. Garnish with finely chopped cilantro.
323. Eggplant Podi Curry
IngredientsEggplant 250 grams, washed & cut 1" lenght wiseUrad dhall 1 t.spoonChanna dhall 1
t.spoonCorriander seeds 1.5 t.spoonRed chilli 4-5Mustard 1/4 t.spoonCooking oil 4 t.spoonsHing a small
pinchTurmeric 1/4 t.spoonTamarind paste 1/4 t.spoonSalt 3/4 t.spoon
MethodDry roast urad dhall, channa dhall, corriander seeds, red chillies and hing. Dry grind the above with
1/4 t.spoon salt.Fry mustard, turmeric, and hing in oil, and add the choppedeggplant to this. Sprinkle little
water, and cover it slightlyuntil the eggplant gets cooked. Now add the remaining salt, tamamrind paste, and
the ground masala powder. Mix it well andadd a few t.spoons of cooking oil.
324. Plantain Puli Curry
IngredientsPlantain 2-3 washed, peeled, and dicedUrad dhall 1/2 t.spoonMustard 1/4 t.spoonHing a small
pinchTurmeric 1/4 t.spoonTamarind paste/extract 1/4 t.spoonRed chilli 2Curry powder 1 t.spoonCurry leaves
a fewOil 3-4 t.spoonsSalt 1 t.spoon
MethodFry mustard, hing, urad dhall, curry leaves, turmeric, red chilliand diced plantain in oil in a wok.
Sprinkle water and let it cook for 10 minutes. Now add salt, curry powder and mix it well. Add little water to
tamarind paste, and sprinkle this on the plantain curry, and let it cook for a few more minutes.
Plantain Podimas
IngredientsPlantain 2-3 Turmeric 1/4 t.spoonHing a small pinchGreen Chillies 6Ginger a small piece
minced/grattedUrad dhall 1/2 t.spoonChanna dhall 1 t.spoonMustard 1/4 t.spoonCurry leavesCilantro a small
bunch washed and finely choppedLemon 1Cooking Oil 2 t.spoonSalt 1 t.spoon (or to taste)
MethodBoil plantains with turmeric and salt.Peel skin and grate them and keep it aside.Fry mustard, urad
dhall, channa dhall, hing, turmeric, curry leaves, red chillies, finely chopped ginger, lemon juice andsalt in 2
t.spoons of oil and then add the grated plantains.
325. Plantain Curry
IngredientsPlantain 2-3 washed, peeled and dicedCumin seeds 1/2 t.spoonGrated Coconut 1/4 cupRed chillies
2-3Urad dhall 1/2 t.spoon Mustard 1/4 t.spoonHing a small pinchTurmeric 1/4 t.spoonCurry leaves a few
Cooking oil 3 t.spoonSalt 1/2 t.spoon
MethodBoil plantains with turmeric and salt.Wet grind cumin seeds, coconut and red chilles and keep it
aside.Fry mustard, hing, urad dhall, curry leaves, turmeric, and diced plantain in oil in a wok. Sprinkle water
and let it cook for 5minutes, and now add the ground masala, and let it cook for another 5-10 minutes.