Potato And Eggplant Dry Sabzi

          The past couple of weeks has been really hectic, travelling and weddings had kept me away from my blog, I have made only three posts this month. I had made some dishes, clicked pictures but didn't have the time to edit and do a post, neither could I visit other blogs, I think everything should fall back to routine by the end of this month. Coming back to today's dish, it's a semi-dry curry with potatoes and eggplant/ brinjal, I had made it along with Gujarati Khichdi and Kadhi. I have another dry curry with potatoes and eggplant here, but that has a South Indian flavor, whereas this curry is more along the lines of a Gujarati Shak, but a dry version. It is a very easy dish and tastes really good with the khichdi and kadhi and it would also go very well with some rotis or puris too..

Jowar Roti, Sorghum Flat Breads

          Jowar Roti ( also called as Jolad Roti or Jonna Roti ) is a healthy and gluten free roti/ flat bread made, as the name suggests with jowar/ sorghum flour. It's a very popular dish in the North Karnataka region and is mostly served with a stuffed eggplant curry ( yengai ). Since the flour is gluten free, it's not actually easy to roll out these rotis, and we don't use the rolling pin for it, it's done with the hands. Making thin jowar rotis is really hard, a process that one can master only by practice. I have tried my best, my rotis were not very thin, but they were soft, but I'll keep doing this again and again and I am sure, someday, I'll update this post with pictures with much thinner rotis..

Mampazha Moru Kuzhambu, Mango Buttermilk Stew

          I wanted to try out a number of recipes with mangoes, while they were still in season, one of them is this Mampazha Moru Kuzhambu. I knew that mangoes go very well with yogurt/ curd, but had a slight doubt about how it would taste in a moru kuzhambu and then I saw this recipe at Saffron Trail. Since I had all the ingredients in hand, I made it the same day, I have followed the original recipe, with only very few changes. It's a very easy dish, takes very little time and tasted really good with rice..

Prune Lekvar ( Jam )

          As mentioned in my last post, I had made Hungarian Lekvar for making the Hungarian Kipfels. Lekvar is a jam, usually made with dried apricots or prunes and I had used it as a filling for the kipfels. I made the jam with dried prunes and the taste was excellent. After using some for the kipfels, I used the remaining to serve with plain bread. If you like prunes, then go ahead and make this easy jam and enjoy..