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This dish I got it from a book, it's been quite a long time since I did this recipe, as I had said earlier, I have been collecting some recipes from my 10th standard and writing them in a book, so I don't even remember where I got some of the authentic recipes, and now as I told earlier, my sister also keeps writing some of these authentic dishes of her travelling widely and meeting new friends in different places, gives a wider and new out look to your cooking style.
As a school girl I had been to Mangalore, which is the most memorable thing I have in my mind, I was in these scouts and guide and we had to attend one of the meetings in mangalore, and it was in Mangala Stadium, I think that is name of that stadium as I remember, I enjoyed my 5 day stay with my friends and it was simply superb going through the streets of mangalore and do some shopping., I remembering buying cashewnuts. mm.., I think that is all I remember nothing else seems to come to my mind.., Ok then, let me get back to my recipe !!, and of course as you all know I am great with photography, and as I always cook in the night my photos are all a scrap, This I tried to take in different lights and my N95 could only give me this as the best picture I took :). I do not what the name means if somebody knows what it is please pass on the information & thank you.
DALITHE SAGEL
Ingredients:
- 1/2 Kg Tinda/thondekaayi/Dhondanga
- 4 tbsp of grated coconut
- 3 to 4 flakes of Tamarind
- 2 tbsp Coriander seeds
- 1/2 tsp mustard seeds
- 1 sprig curry leaves
- 1 tbsp oil
- 1/4 tsp Fenugreek seeds
- 4-4 Red chillies (Guntur-Badgi)
METHOD
- Wash & cook tinda/tondekaayi and pressure cook in enough water
- In a wok fry fenugreek seeds, chillies, coriander seeds and keep aside to cool.
- Once they are cooled grind them with freshly grated coconut & Tamarind flakes into a coarse paste, do not make it very fine paste.
- Take this coarsely ground paste and add it to the cooked vegetable and mix well.
- Put this on the stove to boil for few minutes, so that the masala paste gets mixed well with the vegetables, add required quantity of salt and curry leaves
- In a wok heat oil and splutter mustard seeds in it, once they are done add the pinch of asafoetida and pour this seasoning on to the dish.
- Serve it with rice or chapati, It was absolutely delicious
This dish also goes to sia of Monsoon spice who is hosting this month's RCI- Regional cuisine of India. which was first stated by Lakshmi of veggie cuisine.., for further recipes on RCI check-out in Lakshmi's blog
