Finally I have found a hobby that is becoming bigger addiction than blogging or cooking. I have been knitting a lot these days(Check what I am upto at my art blog ). I am enjoying it thoroughly, so I am spending very little time in kitchen.
For both of us, eggs fit in any meal of the day. I get bored of eating same dish very soon, so I experiment with it. I usually make dal /gravy and some spicy egg side dish and our dinner gets ready in no time. I prepared this a couple of days ago and we loved it.
Ingredients: 3 boiled eggs 1/2 cup onion 8-10 curry leaves 1 tea spn chili powder 1/8 tea spn shahjeera 1/2 tea spn ginger-garlic paste 3 cloves 1″ cinnamon 1/4 tea spn coriander seeds Oil Salt
Method: Heat oil and fry 3-4 curry leaves, shahjeera , ginger-garlic paste, cloves, cinnamon, coriander seeds, onion till onions turn slightly brownish. Add salt and chili powder. Fry for a min and grind to a smooth paste(do not add water). Peel the eggs. Put 3 deep cuts into each egg, take care not to break the egg. Stuff the paste into the slits. Heat oil in a pan and slide the eggs into it. Add any remaining paste and curry leaves. Close the lid and keep it on a medium heat. After few minutes, open the lid and slightly stir the eggs, cover the lid again. Fry for another few minutes. Serve hot with lemon wedges.
Serves : 2 Preparation time : 20mins
All Konkanis are familiar with Vali bhajji (Malabar spinach or basale soppu in Kannada). Many of us grow it in our backyard so that we can use it whenever we want. It is very common to see a wooden structure called mantov on which bhajji grows abundantly. These days we get them abundantly in market or brought to our door steps by vegetable sellers.
Following picture is from our backyard. It is a small plant right now, but will grow nicely in the months to come.
The most popular dishes with this are vali bhajji randayi prepared in 3 different varieties – with garlic , with green papaya , with prawns etc.
My grandmother used to prepare this sasam frequently at my native at Sirsi. It is an easy and quick side dish that goes well with chapathis or rice.
Ingredients: 1 cup chopped vali bhajji leaves 3/4 cup coconut 3-4 green chillies 1/4 tea spn tamarind A pinch asafoetida 1 tea spn mustard seeds Salt Oil
Method: Heat a little oil and put mustard seeds. When they start popping, put asafoetida in it. Add finely chopped vali leaves and water (1/2 cup), cover and cook. Cool to room temperature. Keep it aside. Grind coconut, green chillies, tamarind and salt with a little water to the chutney consistency. Add the cooked vali to this chutney and grind for awhile (2-3 rounds). Leaves should be a bit mashed but should not become a paste. Serve with chapathi or as a side dish with rice.
Serves : 4-5 Preparation time : 15mins
