Karnataka (Karwar) Thali

My simple humble thali from the state of Karnataka, my native Karwar.

1. Badnekai Eengayi ( stuffed small brinjal)

https://www.hemafoodstudio.com/post/badnekai-eengayihttps://www.hemafoodstudio.com/post/badnekai-eengayi

2. Kobi pudi (Cabbage Bhaji)

Ingredients:

· Cabbage – 300 gms

· Oil/ coconut oil – 1 tbsp

· Mustard seeds – 1 tsp

· Urad dal – 1 tsp

· Hing – ¼ tsp

· Curry leaves – 1 sprig

· Green chillies – 1-2 slit (or dry red chillies)

· Turmeric powder – ¼ tsp

· Red chili powder – 1 tsp

· Salt

· Grated Coconut - ¼ cup

· Coriander leaves

Method:

· Heat oil in a shallow pan. Lower the flame and add mustard seeds, let it crackle now add urad dal, hing, curry leaves and green chillies.

· Saute the urad dal till it starts changing color. Saute on a low flame, so that the urad dal does not get burnt.

· Now add the chopped cabbage, give a good mix. Cover the lid for 2-3 mins.

· Now add salt, turmeric powder, red chili powder. Cover the lid again, cook for 2-3 mins. Open the lid and make the flame high, let the water evaporate.

· Now add the grated coconut and garnish with coriander leaves.

3. Tomato Saar

Ingredients:

• Tomatoes - 4 blanched

• Fresh coconut (grated) – 3 tbsp

• Green chillies- 1

• Oil - 1 ½ tsp

• Mustard seeds – 1

• Cumin seeds (Jeera) – 1 tsp

• Hing – a pinch

• Dry Red Chillies – 1-2 broken

• Curry leaves – 1 sprig

• Jaggery – small lemon sized

• Salt

Method:

· Take a saucepan and blanch the roughly chopped tomatoes in boiling water for 8-10 minutes. Add one green chilly too.

· When cooled, peel the outer skin of the tomatoes and keep it aside. Retain the water in which it was boiling.

· Now, grind the tomatoes, green chilli and grated coconut. Blend it to a smooth puree and keep aside.

· Heat oil in a pan, add the mustard seeds and let it splutter. Add Cumin seeds.

· Now add the broken red chilli, asafoetida and curry leaves and let it crackle.

· Add the grounded coconut tomato puree and give a good mix.

· Add 1-1 ½ cups of water left over from blanching the tomatoes, season with salt and let it cook on medium heat. Add jaggery.

· Don’t boil the saar, once you start seeing the vapours, turn off the flame. If you boil it, there are chances it may curdle.

· Garnish with Chopped coriander leaves.

· Serve it with hot steamed rice.

4.Steamed Rice

5. Akki roti

https://www.hemafoodstudio.com/post/akki-rotti-plain

6. Kayi Holige (Coconut Puran poli)

store bought

7. Pickle

8. Buttermilk