Ukda Tandul, Muga Ambat and Gulla Phodi

Ingredients

• 1.5 cup Sprouted Moong Beans (About 300g)
• 2 tbsp Coconut Oil
• 1 tsp Mustard Seeds
• 10 pcs Curry Leaves
• 0.25 tsp Hing (Asafoetida)
• 1 pcs Onion (Medium, finely chopped)
• 1 cup Grated Coconut (Fresh or frozen)
• 4 pcs Dried Red Chillies (Byadgi or Kashmiri variety, for color and mild heat)
• 1 tbsp Coriander Seeds
• 0.5 tsp Turmeric Powder
• 1 tbsp Tamarind Paste (Or a lemon-sized ball of tamarind soaked in warm water)
• 1 tsp Jaggery (Grated or powdered, adjust to taste)
• 1.25 tsp Salt (Adjust to taste)
• 3.5 cup Water (For cooking, grinding, and adjusting consistency)

Instructions

1. 1

   Cook the Sprouted Moong: In a pressure cooker, combine the sprouted moong beans, 2 cups of water, and 1/2 tsp of salt. Cook for 1-2 whistles (or for 5-6 minutes on high pressure in an Instant Pot). Allow the pressure to release naturally. The sprouts should be soft but retain their shape. Set aside, reserving the cooking water.

2. 2

   Prepare the Masala Paste: In a blender, combine the grated coconut, dried red chilies, coriander seeds, turmeric powder, and tamarind paste. Add about 1/2 cup of water and grind to a very smooth, fine paste. Add a little more water if needed to facilitate grinding.

3. 3

   Prepare the Tempering (Tadka): Heat coconut oil in a heavy-bottomed pot or kadai over medium heat. Add the mustard seeds and let them splutter. Once they pop, add the curry leaves and hing. Sauté for about 20 seconds until fragrant.

4. 4

   Sauté Aromatics and Masala: Add the finely chopped onion to the pot and sauté for 4-5 minutes until it becomes soft and translucent. Then, add the ground masala paste. Cook for 5-7 minutes, stirring frequently, until the paste thickens, becomes aromatic, and you see oil separating from the sides.

5. 5

   Combine and Simmer: Pour the cooked moong beans along with their cooking water into the pot. Add the jaggery and the remaining 3/4 tsp of salt. Stir well to combine. If the curry is too thick, add 1/2 to 1 cup of warm water to reach your desired consistency.

6. 6

   Final Simmer and Serve: Bring the curry to a gentle boil, then reduce the heat to low. Cover and let it simmer for 8-10 minutes for the flavors to meld together. Taste and adjust the salt, jaggery, or tamarind if needed. Serve hot with steamed rice or Goan pao (bread).

Ingredients

• 350 g Gulla Brinjal (About 2 medium-sized. Can be substituted with one large regular brinjal.)
• 4 tbsp Rice Flour
• 2 tbsp Fine Rava (Also known as fine semolina or sooji.)
• 1.5 tsp Red Chili Powder (Adjust to your spice preference.)
• 0.5 tsp Turmeric Powder
• 0.25 tsp Hing (Asafoetida. Use a gluten-free variety if needed.)
• 1 tsp Salt (Or to taste.)
• 4 tbsp Water (Add gradually to form a thick paste.)
• 0.25 cup Coconut Oil (For shallow frying.)

Instructions

1. 1

   Prepare the Brinjal

   • Wash the gulla (brinjal) thoroughly. Slice them into roundels, about 1/4-inch thick. Avoid slicing too thin.
   • Immediately place the slices into a bowl of water mixed with a pinch of salt. Let them soak for 10-15 minutes. This prevents browning and helps remove any bitterness.
2. 2

   Create the Spice Paste

   • In a wide, shallow bowl, combine the rice flour, fine rava, red chili powder, turmeric powder, hing, and salt. Mix the dry ingredients well.
   • Add water, one tablespoon at a time, mixing continuously to form a thick, lump-free paste. The consistency should be like a spreadable chutney, thick enough to coat the brinjal slices without dripping off.
3. 3

   Coat the Brinjal Slices

   • Drain the brinjal slices from the salted water. Pat each slice completely dry with a clean kitchen towel or paper towels. This step is crucial for a crispy result.
   • Take one dry slice at a time and apply the spice paste evenly on both sides, ensuring a uniform coating.
4. 4

   Shallow-Fry the Phodis