Sindhi Tarial Wangan (Eggplant Fry with South Indian flavour)

 

               Tarial Wangan is a traditonal Sindhi cuisine where the eggplants are scored, stuffed with spices and shallow fried. All eggplant lovers will simply love this classic dish. It is a very easy and a quick recipe that has minimum of ingredients. You can enjoy it either with steamed rice, jeera rice, pulao or as a side dish with dal-chawal or any type of Indian bread. It is a great party recipe and can be served during special occasions. So check out the step by step pictorial recipe to prepare it. 

• 3-4 medium size eggplant
• 1 tbsp. salt
• 3 tbsp. idli podi
• 1 tsp. red chili powder
• 1 tsp. tamarind pulp
• oil to shallow fry
• 1 sprig curry leaves
• 1 tsp. coriander leaves, chopped

           Cut the eggplants into half keeping the stalk intact. Make crisscross lines with a knife and immediately dip them in salted water.

           Now mix together the idli podi, red chili powder, tamarind pulp and a sprinkle of some water. Set aside.

          Spread a little of the spice mix over the scored eggplants and keep aside. 

          Heat oil in a pan and fry the marinated eggplants on both sides on a low flame till well browned and tender. Halfway through add the curry leaves. 

          Garnish with coriander leaves and serve with rice or any Indian flat bread. 

Cut the eggplants into half keeping the stalk intact. Make crisscross lines with a knife & immediately dip them in salted water.

 Mix together the idli podi, red chili powder, tamarind pulp and a sprinkle of some water. Set aside.

Spread a little of the spice mix over the scored eggplants & keep aside. 

                  Heat oil in a pan & fry the marinated eggplants.....

            on both sides on a low flame till well browned and tender. 

                   Halfway through add the curry leaves. 

    Garnish with coriander leaves & serve with rice or any Indian flat bread. 

Ghee Podi Idli

 

             Idlis in general are a perfect and a healthy breakfast option. So I dished out my all time favorite idli in a new avatar with some idli podi sprinkled over it. Serve these soft and fluffy treats in this appealing and appetizing manner. They just tastes awesome. I added some Andhra special Nalla Karam Podi. However, you can use any other idli podi of your choice. 

             The star ingredients in this recipe are the idli podi and ghee that adds a distinct flavour to this dish and takes it to the next level. You may substitute ghee for butter according to individual preference.

          It is a very quick and a simple snack item to satiate your hunger pangs. This ghee podi idli is perfect as a tea-time snack or as an appetizer with or without any chutney. So check out the step by step pictorial recipe to prepare this comforting fusion dish.

• 3-4 idlis
• 1-2 tbsp. ghee
• 1 tsp. mustard seeds
• 1-2 dry red chilies
• 1 tsp. urad dal
• 1 sprig curry leaves
• 2-3 tbsp. idli podi
• 1 tbsp. coriander leaves, chopped

           Dice the idlis into pieces. Keep aside. 

          Heat oil in a pan. Temper with dry red chilies and mustard seeds. Allow it to splutter.

          Add the urad dal and curry leaves. Sauté for a few seconds. Then add the diced idlis and stir fry for 2 minutes.

          Add the podi masala and mix well so that the idlis are well coated with the spice. 

          Switch off the flame and garnish with chopped coriander leaves. Serve as a tea time snack.

          

                  Dice the idlis into pieces. Keep aside.

  Heat oil in a pan. Temper with dry red chilies & mustard seeds. Allow it to splutter.

                   Add urad dal & curry leaves. Sauté for a few seconds.

                   Add the diced idlis & stir fry for 2 minutes.

Add the podi masala & mix well so that the idlis are well coated with the spice.

                      Garnish with chopped coriander leaves. 

                    Serve as a tea time snack.

Stuffed Podi Eggplant

          All eggplant lovers, do try this simple and an equally amazing recipe that is bursting with flavours. These are slit baby eggplants that are stuffed with some idli podi (gun powder) along with some chili powder and lime juice. They are then slow cooked to perfection. 

           It is not only easy but at the same time it is yummy too. It has minimum of ingredients and can be dished out in a jiffy. You can enjoy it as a side dish with plain steamed rice, curd rice or any Indian bread. So check out the step by step pictorial recipe to prepare it. 

• 9-10 small eggplants 
• 2 tbsp. idli podi (gunpowder)
• 1/2 tsp. red chili powder
• 1 tsp. coriander powder
• 1 tsp. lime juice
• 2-3 tbsp. oil
• 2 pinches of salt

          Make a paste with the idli podi, red chili powder, coriander powder, lime and 1-2 tsp. oil. 

          Slit the eggplants and stuff a little of the paste in each of them. 

          Heat the remaining oil and arrange all the stuffed eggplants. Sprinkle some salt and cook covered till one side is done. 

          Gently flip them over and sprinkle the remaining salt. Again cover and cook till it is done. Switch off the flame and garnish with coriander leaves. 

          Serve as a side dish with plain steamed rice, curd rice or any Indian bread. 

          

                      Slit the eggplants & stuff a little of the paste in each of them. 

                      Heat remaining oil & arrange all stuffed eggplants. Sprinkle some salt 
                      and cook covered till one side is done. 

                       Flip them over & sprinkle some more salt. Cover & cook till it is done. 

                    Garnish with coriander leaves. Serve with plain steamed rice, curd rice
                    or any Indian bread. 

Podi Mutton Curry

          'Podi' which literally translates to powder is a mix of ground spices and lentils, that is found in abundance in the cuisines of south India. So in this recipe, I have used Andhra special Nalla Karam Podi to make this yummy mutton curry. 

           You can go in for any store bought or homemade podi of your choice. It goes best with plain steamed rice, plain biryani, pulao, naan, tandoori roti, roomali roti, etc. You may also relish with appam, dosa or idiyappam. So check out the step by step pictorial recipe to prepare this delicacy. 

• 500 gms. mutton with bones, cubed, washed well & drained
• 1-2 potatoes, cut into half
• 2 tbsp. oil
• 1 tbsp. ghee
• 3 onion, sliced
• 1-2 sprig curry leaves
• 3-4 garlic cloves
• 1" ginger
• 1/2 cup yoghurt
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• salt to taste
• 2 tbsp. idli podi (gunpowder)
• 1 tbsp. coriander leaves, chopped

          Grind one onion, garlic and ginger into a smooth paste. Marinate the mutton with this paste, yoghurt and all the dry spices overnight.

          Heat oil and ghee in a pan. Fry the potato till light brown and keep aside. Add the remaining onion and curry leaves. Sauté till light brown. 

          Add the marinated mutton and continue to sauté till the moisture has evaporated. Add 1 cup water and the fried potato.

          Pressure cook for 20-25 minutes on a low flame after the first whistle. Garnish with coriander leaves and serve as a main course with any form of rice or Indian bread. 

                     Grind one onion, garlic & ginger into a smooth paste. Marinate mutton 
                     with this paste, yoghurt & all dry spices overnight.

                        Heat oil & ghee. Fry potato till light brown & keep aside. 

                        Add remaining onion & curry leaves. Sauté till light brown. 

                       Add marinated mutton.

                        Sauté till the moisture has evaporated. 

                        Add 1 cup water & fried potato.

                     Pressure cook for 20-25 minutes on a low flame after the first whistle. 

                            Garnish with coriander leaves & serve with any form of rice or
                            Indian bread. 

Podi (Gunpowder) Rice

         This is my style of a perfect comfort food as it is quick, easy and simple to prepare but with loads of flavour. This yummy one-pot meal comes in handy when you are too lazy or when time is less. Just a wee bit of tempering and mixing the podi to any cooked rice and you are done with a plateful of yummy delicacy. 

          Enjoy with papad, chips or fryums. It is simply lip smacking and a great substitute to any fried rice, jeera rice or plain biryani. You got to have it to believe. So hurry up and dish out this simple meal by following the step by step pictorial recipe to prepare it.

             

          'Podi' - which literally translates to powder, is a mixture of ground spices and lentils, which is found in abundance in the cuisines of South India. In this recipe I have used Andhra special Nalla Karam Podi, but you can go in for any store bought or homemade podi of your choice. You can relish podi rice for breakfast, brunch, lunch / dinner or pack for a lunch box meal too. 

• 2 cups cooked rice
• 2 tbsp. any idli podi (gunpowder)
• salt to taste
• pinch of turmeric powder (opt)
• 2 tbsp. ghee
• 1 tsp. mustard oil
• pinch of asafoetida
• 1-2 sprigs curry leaves
• 2 dry red chilies
• 2 green chilies, slit
• 1 tsp. urad dal (split green gram)
• 1 tbsp. coriander leaves, chopped

          Heat ghee in a pan and temper with red chilies and mustard seeds. After it stops spluttering, add the curry leaves, urad dal, asafoetida and green chilies.

          Sauté for a few seconds and then Add the rice, idli podi, salt and turmeric powder. Mix everything well and stir fry for 2 minutes.

           Switch off the flame and garnish with coriander leaves. Serve with papad, chips and fryums for breakfast, brunch or lunch. They may also be packed for a lunch box meal too. 

                      Heat ghee & temper with red chilies and mustard seeds. Then add the 
                      curry leaves, urad dal, asafoetida, green chilies & asafoetida.

                      Sauté few seconds & then add rice, idli podi, salt & turmeric powder. 
                      Mix everything well and stir fry for 2 minutes.

                        Switch off the flame and garnish with coriander leaves. 

                      Serve with papads, chips and fryums for breakfast, brunch or lunch.