Thojank Palya (Cassia Tora/Tagarai/Charota Sabzi)

Once again, it is a recipe of thonjank (wild herb).Its a sabzi of thonjank typically a manglorean recipe; which is excellent combination with Ganjji (liquid consistency prepared out of brown or white rice).

Method

Put in thojank chopped, 3/4 onion chopped, tomato chopped and jackfruit seed chopped, along with salt and little jaggery in cooker and cook till one whistle comes

Grind coconut masala powder, 1/4onion, 3garlic, haldi and tamarind together

Heat oil add rai, and 3garlic crushed fry it add ground masala and fry well until it becomes dry

Add cooked thojank, mix well, and fry for 2min

Serve with rice/rice ganji

Kottige/Khotto/Gunda (Idli in Jackfruit leaves cup)

Kottige, Khotto and Gunda are the name of Idli; made of same batter but has a lovely aroma and taste of jackfruit leaves!!!!!!!!!!!!!!!!!!!!. Yes, jackfruit leaves.

                                   In June when I visited my athey (dad’s sister) in Udipi ; she prepared kottige for breakfast ; I was so excited and started clicking pictures for my blog but I could not click the photos of making kottige cups as she made  kottige cups  a day before I reach Udipi. Kottige cup is made of 4 jackfruit leaves pined with coconut leaf sticks or toothpicks. It looks simple to make unless you try!!!!!!!!!!!!!!!!!!!!! 

The reason for posting this today is; tomorrow is Krishnashtami /Janmsthami so kottige prepared in every house in Mangalore and served with moong curry and sweet coconut milk. I like kottige with garlic chutney and mangalorean chicken curry   

   (Kori gashi)

 Kottige Cups

  

 See the way Idli batter is poured in kottige cups and steamed.

 

  Serve Kottige with garlic chutney,moong curry,coconut sweet milk or with my favorite mangalorean chicken curry(kori gashi)