Badanekayi(Eggplant/Brinjal) Masale Palya

Ingredients:
4 medium sized Brinjal(Eggplant) / Badanekayi (Long one preferred) or 6 cups of chopped Brinjal
3 - 4 Red Chillies
3/4 tsp Coriander seeds
1/8 tsp Cumin seeds
1/8 tsp Fenugreek seeds
Pinch of Asafetida powder
1/2 - 3/4 cup grated Coconut
Large grape sized Tamarind
Large lemon sized Jaggary
Pinch of Turmeric powder
Salt to taste
1 1/4 tsp Black Gram seeds (1/4 tsp for Masala and remaining for Seasoning)
1 tsp Mustard seeds
10 - 12 Curry leaves(5-6 for Masala and remaining for Seasoning)
3 tsp Oil

Recipe:

Put water, little amount of butter milk in a vessel. Chop the eggplant into thin longer pieces(1 inch sized) and put it in a vessel containing buttermilk water for about 5 mins.

Put 1 tsp oil, red chillies, 1/4 tsp black gram seeds, coriander seeds, cumin seeds, fenugreek seeds in a pan and fry them in medium/low flame until they give nice aroma. Add asafetida powder, 5-6 curry leaves and fry them together for about 1 min and switch off the flame.

Put fried masala in a mixer and crush them for few seconds. Add grated coconut, jaggary, tamarind, salt  and grind them coarsely by adding little amount of water as shown in the picture below.

Put mustard seeds, 1tsp blackgram seeds and 2 tsp oil in a thick bottomed vessel. Once it starts spluttering, add remaining curry leaves, chopped eggplant, turmeric powder, pinch of salt and fry them for about 2-3 mins in medium flame. Add the ground masala, mix them well and cook the eggplant in low flame by covering a lid. It goes well with Rice, Chapathis.

Papaya Payasa

Ingredients:
1 medium sized Raw Papaya or 4 - 5 cups chopped Papaya
3 cups fresh thick Coconut Milk
3 cups Jaggary
1 - 1.5 tsp Rice Flour or Ground Rice Batter
Pinch of Salt
2 Cardamoms / Elakki / Elachi
2 Cloves / Lavanga

Recipe:

Peel the Papaya, removed the inner part, seeds and chop them into medium sized pieces as shown in the picture below.

Grind around 3 cups of fresh grated coconut into smooth paste by adding little amount of water. Squeeze the ground coconut, by placing it in a clean cotton cloth.

After this process, add 2 cups of water to the squeezed coconut, mix well and squeeze it again. Add this thin coconut milk, chopped papaya in a vessel and cook. Once its cooked, add jaggary, pinch of salt and bring them to boil. Keep this in low flame for about 5 mins.

Take little amount of thin coconut milk or milk in a bowl, add rice flour / batter and mix them well. Add this to the vessel containing cooked papaya and bring them to boil. Add thick coconut milk and bring them to boil. Add mashed cardamom seeds, cloves and keep the payasa in low flame for about 1-2 mins.

Serve it hot or chilled. The above mentioned ingredients will serve 7-8 cups of Payasa.