Bharta (Baigan Barta)

Bharta is made with grilled, mashed eggplant – badnekai. It is usually made during Sankranti. It is my brother’s favorite recipe!
Ingredients:
Baingan (badanekai) 250 gms, carrots 100gms, fresh green grams, green chillis, til, gural powder ,cumin seeds and salt.
Process:

Roast til and cumin seeds and powder it.
Also roast green chillis in oil.
Apply oil on the brinjal and [...]

Pundi palle

You really have to be a hard-core north Karnatak-ian to know this palle . Or you might have heard the following:
Ganapati Ganapati Moraya!
Pundi palle sorya!
We do get this in NJ sometimes. It is called Bimli Jute in English. The botanical name of this is Hibiscus Cannabinus. This plant is mostly found in India and [...]

Roasted Kirkasaali (Tandulsa)

Kirkasali is another vegetable that is very specific to North Karnataka area. This is again another high iron recipe.
Ingredients:
Fresh kirkasali leaves cleaned and finely cut 2 cups, peeled, finely cut and crushed garlic cloves 5-6, 1 medium sized onion finely cut (optional), 1 or 2 longitudinally cut green chillies, oil for seasoning, cumin seeds and hing [...]

Sauteed Rajgira

Roasted or Sauteed Rajgira is another leafy vegetable that goes very well with jowar rotti. I believe it is called tambde bhaaji in konkani. I am still trying to find out what it is called in English. I have seen this in the Indian stores here in Edison, NJ. This recipe is also high in [...]

Sauteed Methy, Menthe or Fenugreek

The next few recipes are called “talasidda palle” in Kannada. This is usually done for different leafy vegetables and so it is a high source of iron. The key is to keep it simple. These are pure preparations with only oil, garlic, onion and salt. Menthe palle is really good for diabetic patients. Infact people [...]

Yengai – Stuffed Eggplant

Ingredients:
Cumin(Jeera) powder, Cooking Oil, fresh curry leaves, Dhania powder, Dry grated coconut, roasted, Sesame seeds, roasted ground peanuts, Asofoteda, Turmeric, Masale khara, Gural pudi, 4-6 Eggplants (small), Onions, Garlic, Jaggery, Tamarind paste, Cumin seeds, mustard seeds, cilantro.
Process:

For yengai, mix the following – jeera, dhania, dry coconut(grated), ground roasted peanuts, roasted sesame seeds, asofoteda, turmeric, some masale [...]