Cabbage-Hasi Menasinakai Palya / Cabbage-Green Chili Sabzi

Some time in July 2006 -Salisbury, NC

My mom and I were voice chatting on gtalk.... Mom asks, "So, what plans for Gowri-Ganpati hubba(Ganesh Chaturti)?"

I say, "I don't know ma.... Maybe a potluck with friends, that's all. Nothing planned as yet."

"C'mon Ramya....It's your first festival after wedding! You should at least go to the temple that day"

"But ma.... there is no temple close by and I don't even have an aarti thaali to have the puja at home."

Mom's unhappy, but doesn't say anything much.... The discussion stops there without any conclusion.

After a couple of days, I get a call from one of my cousins in Atlanta, inviting us over to their place for the festival!!!!!!!! I presume, my mom told her mom about the "hubba discussion", and that's how she got to know about it... Anyway, I accepted the invite, and I am glad I did!!!! It was one of the nicest of all the festivals I've had, here in the US.

The beautiful Ganpati idol made of clay, the tray full of flowers, the "chakli and Karigadubu" for Neivedyam, the festive meal....... Everything was so much like how it was back home in India!! It was amazing how well she had planned for the puja.I hope to be able to do that too, someday :) Thanx Arathi, for the memorable first-year Gowri-Ganpati hubba!!!

Anyway...I am telling you all this because, the recipe I have for you today, is the one that she had made for us back then! Cabbage, to me, was an ugly looking, "always-chopped-into-big-pieces", not so yummy kinda veggie....But only until I had THIS version of cabbage sabzi!! Both Naveen and I loved it instantly. This is the only kind of palya I make with cabbage, nowadays. Thanx again, Arathi!! :) Here's the recipe... Enjoy!!

Ingredients:

3 cups Cabbage, chopped finely

1-1.5 tbsp Grated coconut, fresh/frozen

1 tsp Jeera seeds

2-3 Green chilies, low to medium spiced

3-4 strands Cilantro

1 tsp Oil/Ghee

1/2 tsp Mustard seeds

3-4 Curry leaves

A Generous pinch of Hing

1 tsp Lemon juice

A pinch of turmeric

Salt as per taste

Method:

1. Pulse coconut, green chilies, cilantro, jeera and hing a couple of times OR until all ingredients blend well; DO NOT add water while blending.
2. Heat oil in pan; Temper with mustard seeds, curry leaves and turmeric;
3. Add the masala mix and saute for a minute or until the raw smell disappears; Make sure to saute regularly.
4. Add the chopped cabbage and mix well; Cook covered until done; Note:Do not add too much water while cooking cabbage... They give out water as they cook!
5. Add salt and mix well; Remove from stove and add lemon juice; Serve hot with rice or rotis.

Prep Time: About 20-25 mins;

Serves: About 2-3 people;

Maavinakai Gojju / Raw Mango Curry

      

When one says "Gojju", the first thing that comes to your mind is a coconut based, thick gravy.... But the recipe I have for you today is a little different. It is a very simple, no-coconut recipe!!! This recipe turns out best with "Gini moothi" maavinakai, that you get back in India. "Gini moothi" in Kannada, literally means parrot faced.... These mangoes look like parrots with beaks and hence the name, I guess!!! I don't know what they are called in English or Hindi, but they are those mangoes that you get to see on the road-side stalls in India..... With some salt and chili powder, these mangoes are real thirst quenchers, aren't they??!!!?

Out here in the US, I did not have access to Gini moothi maavinakai :(. So, I settled for the pickling mangoes.... Though not very good, they were pretty okay! They lacked the tanginess, so I went ahead and added some tamarind. I had to add some extra jaggery too, because they weren't very sweet either. But at the end, the gojju tasted good!!! I was satisfied :).

I am sending this over to Monthly Mingle: Mango Mania event hosted by Meeta of What's for lunch, Honey? Thanx Meeta for hosting!!! I hope I am not late.... :)

Ingredients:

1 Raw Pickling Mango / Gini moothi maavinakai

1 tsp Methi seeds

1 tsp Chili powder

1/2 tsp Tamarind paste

1 tbsp Jaggery/sugar

1-2 tsp oil

1/2 tsp Mustard seeds

3-4 Curry leaves

A generous pinch of hing

Salt as per taste

Method:

1. Chop the raw mangoes finely and keep aside.
2. Dry roast the methi seeds for a minute and powder them in a blender; DO NOT add water while powdering.
3. Heat oil in a pan;Temper with mustard seeds, curry leaves and hing; Add the chopped mangoes and cook until they are tender; Add little water if required.
4. Add the powdered methi, chili powder, jaggery, tamarind, salt and mix well;Mix well and let cook for a couple of more minutes.
5. Adjust ingredients according to taste.
6. Remove from stove and serve hot with rice, rotis or even dosa.

Prep Time:About 20-25 mins;

Serves: About 2-3 people;

Majjige Huli (Choicest of veggies in coconut - yogurt sauce)

   

Hey folks, I hope you all had a wonderful 4th of July!! And for the ones that are not in the US.... I hope you guys had a great weekend!!! :)

A lot of my friends and readers have been mailing and asking me for this authentic and traditional Karnataka recipe..... As the name suggests, this dish is a coconut and yogurt based gravy. The veggie could be either tindora, green peppers/capsicum, potatoes, cucumbers, okra/lady's finger, brinjal/eggplant, ash gourd/ winter melon or even the yard long beans, called "Alasande" in Kannada!!

This recipe has two different versions: Bangalore/Mysore version and the Mangalore/Udupi version. While the Bengalooru/Mysooru version takes more spices and ingredients, the Mangalooru version is mild and has no other spice apart from green chilies. " A big NO to jeera or any other spice in Majjige huli.... Adding extra spices would make it aviyal", my MIL says. However, my mom and grand-mom insist on adding jeera, hing, cilantro and mustard seeds!!! So you see how different, yet how similar these two versions are..... Will go ahead and give you the recipe for both the versions. You could choose whichever suits you best!!!

And btw, this gravy goes really well with Nuchinunde...You must try it sometime.

Bangalore/Mysore Version:

Ingredients:

2 cups Chopped veggies

2 tbsp Grated coconut, fresh/frozen

2 cups Yogurt or Buttermilk

2 tsp Chana Dal soaked in warm water for about 20-30 mins    OR    2 tsp Besan

3-4 strands Cilantro

2-3 Green Chilies, low-medium spiced

1/2 tsp Mustard seeds

1 - 1.5 tsp Jeera

1/4 tsp Turmeric

A generous pinch of Hing

Salt as per taste

For Tempering:

1-2 tsp Ghee/Oil

1/2 tsp Mustard seeds

3-4 Curry leaves

Method:

1. Cook the chopped veggies with some salt and water until done; Keep aside. Note: If you are using okra or eggplant, make the tempering in a wok and cook them in oil, on low-medium heat; DO NOT add water for cooking these two veggies.
2. Grind coconut, green chilies, cilantro, jeera, hing, chana dal/besan, mustard seeds and turmeric to a smooth paste with some water.
3. Add the masala paste to the cooked veggies; Add a little water if required and boil for a couple of minutes; Remove from heat.
4. Add yogurt/ buttermilk and mix well; If you are using yogurt, make sure you beat it well before adding..... the masala paste and the yogurt blend better this way; Add water to get the desired consistency.
5. Temper with mustard seeds and curry leaves; Serve with hot steamed rice.

Mangalore/Udupi Version:

Ingredients:

2 cups Chopped veggies

2 tbsp Grated coconut, fresh/frozen

2 cups Yogurt or Buttermilk

2-3 Green Chilies, low-medium spiced

For Tempering:

1-2 tsp Ghee/Oil

1/2 tsp Mustard seeds

1/2 tsp Methi seeds

3-4 Curry leaves

Method:

1. Cook the chopped veggies with some salt and water until done; Keep aside. Note: If you are using okra or eggplant, make the tempering in a wok and cook them in oil, on low-medium heat; DO NOT add water for cooking these two veggies.
2. Grind coconut and green chilies with some water, to a smooth paste.
3. Add the masala paste to the cooked veggies; Add a little water if required and boil for a couple of minutes; Remove from heat.
4. Add yogurt/ buttermilk and mix well; If you are using yogurt, make sure you beat it well before adding..... the masala paste and the yogurt blend better this way; Add water to get the desired consistency.
5. Temper with mustard seeds, methi seeds and curry leaves; Serve with hot steamed rice and enjoy!

Serves:About 3-4 people;

Prep time: About 30-40 mins, including veggie cooking time;

A few of my fellow bloggers have passed on the following awards to me.... Thanks so much, people!! I am glad you picked me for the awards...It is really an honor!!!

• Blogging with a Purpose Award by Ashakka from Foodie's Hope
• Inspirational Award by RV from My Kitchen Treats
• Rocking Girl Blogger Award and a Bear hug by Skribles from Food with a pinch of Love
• You Make My Day Award by Kamala from Mom's Recipes
• Yumm Blog Award by Veda Murthy from Iyengar's Kitchen