Steamed Basmati Rice, Badanekayi Gojju and Carrot Palya

Ingredients

• 500 g Brinjal (small, tender variety, cut into 1-inch cubes)
• 3 tbsp Sesame Oil
• 25 g Tamarind (or 2 tablespoons of thick tamarind paste)
• 1 cup Hot Water (for soaking tamarind)
• 2 tbsp Jaggery (powdered, adjust to taste)
• 2 tsp Sambar Powder
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (adjust to taste)
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal
• 1 tsp Chana Dal
• 0.25 tsp Hing
• 2 pcs Dried Red Chilli (broken into halves)
• 10 pcs Curry Leaves
• 2 tbsp Fresh Coconut (grated, for garnish)
• 2 tbsp Coriander Leaves (chopped, for garnish)

Instructions

1. 1

   Prepare Eggplant and Tamarind Pulp

   • Wash the brinjals thoroughly and chop them into 1-inch cubes. Immediately place them in a bowl of salted water to prevent oxidation and browning.
   • Soak the tamarind in 1 cup of hot water for about 15 minutes. Once softened, squeeze the tamarind well to extract a thick pulp. Strain the liquid to remove any fibers or seeds, and set the tamarind water aside.
2. 2

   Sauté the Eggplant

   • Heat 2 tablespoons of sesame oil in a heavy-bottomed pan or kadai over medium heat.
   • Drain the eggplant cubes completely and add them to the hot oil. Sauté for 8-10 minutes, stirring occasionally, until they are tender, cooked through, and have light golden-brown spots. Remove the cooked eggplant from the pan and set aside.
3. 3

   Prepare the Tempering (Tadka)

   • In the same pan, add the remaining 1 tablespoon of oil. Heat it over medium flame.
   • Add the mustard seeds and allow them to splutter completely. This indicates the oil is at the right temperature.
   • Add the urad dal and chana dal. Sauté for about a minute until they turn crisp and golden brown.

Ingredients

• 500 g Carrots (Peeled and finely chopped)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (Split and skinned black gram)
• 1 tsp Chana Dal (Split chickpeas)
• 0.25 tsp Hing (Asafoetida)
• 10 pcs Curry Leaves (Fresh)
• 1 pcs Onion (Medium, finely chopped)
• 2 pcs Green Chili (Slit lengthwise)
• 0.25 tsp Turmeric Powder
• 1 tsp Salt (Or to taste)
• 0.25 cup Water (For steaming)
• 0.25 cup Grated Coconut (Freshly grated is best)
• 1 tbsp Lemon Juice (Freshly squeezed)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare Ingredients

   • Wash, peel, and finely chop the carrots into small, even 1/4-inch pieces. This ensures they cook quickly and evenly.
   • Finely chop the onion and slit the green chilies lengthwise.
2. 2

   Temper the Spices (Oggarane)

   • Heat coconut oil in a heavy-bottomed pan or kadai over medium heat. Wait for the oil to become hot but not smoking.
   • Add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.
   • Immediately add the urad dal and chana dal. Sauté for 1-2 minutes, stirring continuously until they turn a light golden brown. Be careful not to burn them.
   • Add the hing and fresh curry leaves. Sauté for another 10-15 seconds until the curry leaves are crisp and fragrant.
3. 3

   Sauté Aromatics

   • Add the finely chopped onion and slit green chilies to the pan.
   • Sauté for 3-4 minutes, stirring occasionally, until the onions soften and become translucent.