From a long time I am not able to post any of the traditional recipes. I felt like I am going away from the basic idea of having a Aayi’s recipe blog. Its mainly because most of my readers are non-konkanis. But there are few of them who visit my blog for traditional Konkani food. This recipe is for all those and also for non-konkanis who want to try out something different.I have learnt this dish from aayi. She prepares this with rice roti(alayle pita rotti) . Though the roti is little difficult to do, brinjal curry is very easy and takes very less time. As far as I have seen this dish does not go with any other roti or rice. I feel rice roti and brinjal curry is an ideal combination for a breakfast.
Ingredients: Brinjal (chopped into squares) 2 cups Onions(chopped) 1 cup Coconut(grated) 1 ½ cup Green chilies 4-5 Tamarind pulp 1/4th tea spn Salt
Method: Cook brinjal pieces and onion in water(almost 4 cups of water). Do not cook this in cooker, because brinjal pieces should not become a paste. Grind coconut, green chillies, tamarind and salt. Add this grounded masala to cooked brinjal and onion. Cook for around 5minutes till the masala is completely done. Serve hot with rice roti.
Serves : 4 Preparation time : 15min
This is a healthy breakfast dish with different kind of flours in it. I used to eat it regularly when I was in Belgaum, doing my Bachelors. I loved the taste of it.There is a peculiar way of doing this. They apply water(or oil) to the inside of a big kadai. Then apply a thin coating of the dough. Cook on a low flame. So when it is cooked, it will be in the shape of the kadai. Then break it and serve with coconut chutney.
I used to love the taste. Though I don’t have so much patience to cook it in big kadai, I do it on normal tava.
This version is the one told by my friend from Belgaum whose mother makes thalipittu. So I hope this is the authentic one. It tastes almost same as the one I used to have earlier.
Ingredients: Rice flour 1 cup Jawar flour 1/2 cup Wheat flour 1/2 cup Besan(chick pea flour) 1/2 cup Coriander leaves(finely chopped) 1/2 cup Onions(finely chopped) 1 cup Red chilli powder 2 tea spns Ghee/Butter 1 tea spn Salt as per taste
Method: Mix all the flours, coriander leaves, onion, chilli powder and salt. Make a dough of chapathi dough consistency. Apply water to tava(so that the dough does not stick to it). Spread out the dough on tava by hand applying water to hand if necessary, make it as thin as possible(the tava should not be hot while doing it). Cook on a low flame. After sometime, turn roti and cook from other side. Cook till it gets brownish color from both sides. Serve hot with coconut chutney.
Serves : 4 Preparation time : 25min
