Vankaya chintachiguru kura (Eggplant with tender tamarind leaves)

Chintachiguru, tender tamarind leaves is available in South India during early spring. As the name suggests, tender leaves from tamarind tree are sold in Andhra Pradesh and other South Indian states. The leaves have a subtle flavor without being overly sour. They increase the nutrient value of the dish and add a nice tangy taste to it.

The leaves are a good source of vitamin C. As any seasonal vegetable, use of the leaves is recommended by nutritionists.

When the leaves are fully grown, they are not easily chewable and are not tasty!

Quite a few dishes are made with the leaves like chintachiguru chutney, chintachiguru pulao etc. Here is a recipe to make vankaya subzi.

Ingredients:

•      5 or 6 medium size vankaya (eggplant)
•      1 cup chintachiguru
•      2 Tsp. dry coconut powder
•      2 Tsp. white til (sesame seeds)
•      1 or 2 onions
•      2 green chiles
•      1 Tsp. grated ginger
•      1 Tsp. turmeric powder
•      Salt to taste
•      2 Tsp. oil
•      1 Tsp. mustard seeds
•      1 Tsp. jeera seeds

Directions:

1.      Clean chintachiguru by rubbing the stems between the palms.
2.      Remove all stems etc.
3.      Wash and drain the leaves.
4.      Wash and cut vankaya, each one in to about eight pieces.
5.      Soak the pieces in water.
6.      Peel and cut the onion in to small pieces.
7.      Dry roast the til seeds.
8.      Place the chintachiguru, green chile, ginger, dry coconut, roasted til and half the onion pieces.
9.      Grind to make a paste.
10.      Heat a pan and add oil.
11.      Add mustard and jeera seeds.
12.      When mustard seeds splutter, add onion pieces.
13.      Mix well and cook till onion turns translucent.
14.      Add vankaya pieces.
15.      Cook for about 5 minutes.
16.      Keep stirring.
17.      Add the ground chintachiguru paste and stir well.
18.      Sprinkle a little water and let cook.
19.      Cover and cook on medium heat till vankaya pieces are well cooked.
20.      When all the fluid has evaporated, remove from heat.
21.      Transfer to a dish and serve.
22.      Can be eaten with rice or roti.

Korralu idli (Foxtail millet idli)

Millets are cereal crops and small seed grasses. There are many varieties of millets like Jowar (Sorghum), Korralu (Foxtail millet), Ragi (Finger millet), Bajra (Pearl millet), Barnyard millet, Kodo millet, Little millet and Proso millet.

Millets are important crops in semiarid tropics of Asia and Africa, with 97% of millet production in developing countries. The crop is favored due to its productivity and short growing season under dry, high-temperature conditions.

Gluten free millets can play a pivotal role in curing several health issues. Millets are a rich source of fiber, minerals like magnesium, phosphorous, iron etc. They are extremely nutritious and good for health.

Millets are good for coronary diseases. By including millets in daily diet, one can manage sugar levels. Millets promote digestion. Foxtail millet helps in detoxification. The presence of iron and calcium in foxtail millet helps in strengthening immunity.

A word of caution, though. Excessive consumption of millet might cause an adverse effect. Millets contain goitrogen, a substance that interferes with the production of thyroid hormones and inhibits iodine uptake and utilization by the thyroid gland. This may lead to the development of enlarged thyroid gland, known as goiter. Goiter causes dry skin, anxiety, depression and slow thinking.

Ingredients:

•      1 cup whole urad without skin
•      4 cups korralu (foxtail millet)
•      1 Tsp. fenugreek seeds
•      2 Tbsp. flat rice (atukulu) (optional)
•      Salt to taste
•      2 or 3 Tsp. grated carrot
•      A few coriander leaves
•      Idli making vessel or idli plates which can be placed in a cooker.

Directions:

1.      Soak urad dal in water for overnight.
2.      Add the fenugreek seeds.
3.      Soak korralu (millets) in plenty of water.
4.      Drain the water.
5.      Grind small amounts of the dal finely in a grinder trying to avoid adding additional water.
6.      When the dal is finely ground, add the drained millet in small amounts.
7.      Process the mixture for a few minutes.
8.      Wash the flat rice and add to the mixture.
9.      Grind for 2 minutes.
10.      Check the consistency of the mixture.
11.      Millets should not be ground fine.
12.      The mixture must feel like sooji or rava to touch.
13.      Grind all the dal and millets and mix thoroughly.
14.      Add salt and mix well.
15.      Cover and leave the batter in a warm place, for the batter to ferment.
16.      Like idli/dosa batter, in a few hours, the batter ferments and you can see the bubbles and the quantity raise.
17.      Pour about a cup of water in the idli maker or cooker.
18.      Grease the idli plates.
19.      Pour 2 spoons of batter in each mold. garnish with grated carrot and cilantro leaves.
20.      Place the idli stand in the cooker and cover.
21.      If using the pressure cooker, the pressure knob need not be placed.
22.      Cook for about 8 minutes after steam starts coming up.
23.      Remove from heat and let it cool for 4 to 5 minutes.
24.      Take the idli plate outside and using a wide spoon or a blunt knife, carefully spoon out the idlis into a serving plate.

 Adding flat rice while grinding, helps in getting soft textured idlis.